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Showing: Beef Stroganoff with Noodles - Pashka

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Beef Stroganoff with Noodles

Submitted by: KARENA BINKLEY

Beef, bacon, onion, and sauteed mushrooms, all simmered in a creamy rich sour cream sauce. Great over egg noodles. Sure to be your families favorite.

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Beet, Walnut and Prune Salad

Submitted by: Irene

Home Town: Andover, Massachusetts, USA

Living In: Cliffside Park, New Jersey, USA

This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes.

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Borscht I

Submitted by: DeeDee

Only one medium beet is used in this recipe for a meatless vegetable and cabbage soup which will serve a large group.

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Borscht with Meat

Submitted by: Robert Bodensteiner

Grated beets, bacon, polish sausage and lean beef chuck are cooked in a piquant broth in this red soup loaded with vegetables.

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Buckwheat Blinis

Submitted by: damasio

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

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Chicken Kiev

Submitted by: William Anatooskin

Lemony herbed butter is the flavor point of this elegant entree.

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Chicken Kiev

Submitted by: William Anatooskin

This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

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Chilled Russian Salad Dressing

Submitted by: sal

This cool, creamy and tangy dressing is a spicy pink classic!

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Easy Borscht

Submitted by: Dana Modzeleski

A wonderfully delicious and easily prepared borscht recipe handed down from a 90 year old man named Vincent. A rare chance to 'make 'em like they used to!'

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Easy Salad Olivieh

Submitted by: Jackie B.

Living In: Los Angeles, California, USA

This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread

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Eggplant Appetizer

Submitted by: Natalia

Home Town: Zheleznogorsk, Krasnoyarsk Krai , Russia

Living In: Glens Falls, New York, USA

This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Boil leftovers and seal in jars so you can enjoy it the whole winter!

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Fresh Apricot-Honey Sponge Cake (Russian Style)

Submitted by: UniChefUK

Home Town: Moscow, Moscow (Federal City), Russia

Living In: St. Andrews, Fife, Scotland, U.K.

Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!

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Guluptsie (Cabbage Rolls)

Submitted by: The Magpie

Home Town: Birmingham, Michigan, USA

Living In: Callaway, Virginia, USA

These cabbage rolls are stuffed with a mixture of beef, pork, and venison, then baked in a tomato sauce. I remember my grandmother making these on special occasions, usually when she had a lot of hands to help her! This is time consuming but most excellent, and the rolls freeze well for later consumption.

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Helga's Russian Borscht

Submitted by: KIKI810

Living In: Arlington, Texas, USA

This delicious borscht is made with chunks of lamb instead of beef.

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Horseradish Beets (Chrin)

Submitted by: Masha

For an eye-opening, head-clearing condiment grind canned, drained beets together with prepared horseradish. Serve a dollop with boiled beef dishes for a colorful jolt of flavor.

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Kartoshnik with Cheese and Onions

Submitted by: William Anatooskin

Looks like a cake when baked, but is eaten like a potato. Serve as part of a main course.

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Kazakh Beef Soup

Submitted by: Lynn Head

I got this recipe for beef soup while in Karaganda, Kazakhstan to adopt our little girl. It's good day one, but even better the second day. My husband loves it with brown bread.

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Knishes

Submitted by: Tee Lopez

These small potato stuffed turnovers will have mouths watering before they're even out of the oven! My great grandmother brought this recipe all the way from Russia and it has been passed down 4 generations.

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