National Cuisine
 Cross-seasonal cherry cake

Cross-seasonal cherry cake

July 16, 2014 Anna Kharzeeva, special to RBTH

A traditional recipe for “monastery hut” cake becomes a summer treat with fresh cherries

Lobiani – the great Georgian party food

Lobiani – the great Georgian party food

June 18, 2014 Anna Kharzeeva, special to RBTH

In Georgia, it’s easy to have so much food on a table that there’s nowhere to set anything down. Enter Lobiani – the hand-held filled pastry that combines the best of two of the country’s best dishes

The Kremlin diet: From Lenin to Gorbachev

The Kremlin diet: From Lenin to Gorbachev

May 28, 2014 Dmitry Sukhodolsky, special to RBTH

Lenin's culinary tastes were much humbler than his political ones, Stalin preferred brandy to vodka, Khrushchev liked a good steak

Filling up on filled pies

Filling up on filled pies

May 21, 2014 Anna Kharzeeva, special to RBTH

A favorite Russian comfort food is filled pies, which can be made either big or small and stuffed with a wide variety of fillings

Vareniki offer something for everyone

Vareniki offer something for everyone

May 7, 2014 Anna Kharzeeva, special to RBTH

These traditional dumplings can be stuffed with a variety of sweet and savory fillings and can be eaten any time of day

Lenten Sorrel Soup: Green borscht from a heavenly herb

Lenten Sorrel Soup: Green borscht from a heavenly herb

March 26, 2014 Jennifer Eremeeva, special to RBTH

Sorrel is a wonderfully versatile and delicate herb that is well worth the trouble of preparing it. Sorrel soup is traditional throughout Eastern Europe and makes a perfect dish for Lent

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