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This luscious beet soup, served with a dollop of rich, tart sour cream and plenty of salady garnishes (cubed boiled potatoes, crunchy diced radishes, chopped hard-boiled eggs and fragrant, coarsely chopped dill), seems the very essence of Russian cooking: sustaining food that still carries hints of

Directions In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender.

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Authentic Russian olivye is a salad made with boiled potatoes, carrots, and eggs mixed with pickles and peas in a mayonnaise dressing.

Mix all ingredients well. Put in covered bowl and refrigerate for 3 days, mixing well each day. On the 4th day, make into rolls and bake 6 to 8 hours at 170

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Holodets or Jellied minced meat Have you ever heard about Russian “Holodets” {kholoudets}? Usually each Russian family is cooking it at the New Year holidays,

Russian Names – first name, patronymic (second name), and last name. A list of popular Russian male and female names.

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