Shchi is a traditional cabbage soup of Russia where it has been known as far back as the 9th century. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.
Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.
A soft mixture is shaped into cakes and fried until the outside becomes crisp and the centre is warm and creamy. Their simplicity has made them very popular in Eastern Europe when served for breakfast or dessert.
Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.
Buttermilk and blue cheese combine to make a mayonnaise that is perfectly paired with your next lettuce salad.
Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour.
A simple Russian summer soup with young greens – cabbage and sorrel (sour grass) – a little sour but very fresh tasting.
Kulebiaka is a savoury Russian pie traditionally filled with fish, rice, chopped egg, and mushrooms. Its a classic Russian savoury pie baked in pastry till golden brown.
Ukha is a clear Russian soup, made from various types of fish such as salmon or cod. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed.