The Russian Kitchen

Urinals on the tables, steaks on gallows, dining handcuffed – when it comes to out-there restaurants, the Russian capital has some of the craziest concept eateries in the country, if not in the world.

https://www.russiaislove.com/arts/lifestyle/2016/01/02/surreal-suppers-5-of-the-strangest-restaurants-in-moscow_554607

My friend Susan casually asked me if I knew how to make Siberian pel’meni, which she, with all the innocence of someone who has never attempted it, wanted to make. “My daughters had a Russian nanny who used to make them these incredible meat dumplings,” she said, “and after she left us, we haven’t really found anything else they like quite so much.”

https://www.russiaislove.com/articles/2011/09/02/siberian_pelmeni_you_cant_make_too_many_13356.html

This was a tradition at big feasts and the most succulent parts of swans were served to any honored guests.

https://www.russiaislove.com/russian-kitchen/338075-russian-tsars-swans-eat

While nearly every festivity in the USSR was celebrated with this sumptuous salad, it was first and foremost a sign of the end of winter thanks to its resemblance to yellow mimosa flowers.

https://www.russiaislove.com/russian-kitchen/330049-taste-soviet-salad-mimosa

Here is one of the most original and robust autumn preserves that can be used as a sweetener or a topping for porridges, yogurt, waffles or even savory dishes like duck.

https://www.russiaislove.com/russian-kitchen/336848-russian-pumpkin-sea-buckthorn-jam-varenye-recipe

Start your day with Russian crepes and enjoy the sunset with a pint of Imperial Stout.



https://www.russiaislove.com/russian-kitchen/328208-food-called-russian-world

As readers of this column may have already guessed, Russian foods come in all shapes, sizes and variations of complexity. There is, however, one feature shared by most, if not all, Russian cuisine - the ability to serve as the perfect accompaniment to vodka.

Having vodka without food is considered the province of amateur drinkers and alcoholics.

A true connoisseur will always have something on hand to nibble after downing a glass - whether it's only a lone pickle or piece of black bread, or something as wonderfully complicated as kholodets, the jellied meat dish that has long been considered the perfect sidekick to Russia's national tipple.

Kholodets (the name comes from kholod, the Russian word for cold, because a kholodets must be chilled before serving) resembles a rectangle of jelly several inches high, containing pieces of meat and vegetables. It is served both as an appetizer, where it is often presented on a plate with cold cuts, or as a main course. In either case, it is always eaten with a generous helping of horseradish or mustard, which is part of its appeal to vodka drinkers (the strong flavor of the kholodets and the spiciness of the horseradish help the vodka go down easier).

As with many Russian dishes, the origin of kholodets is shrouded in the mists of time. Its recipe, however, is no secret - although it does vary by region and even household, with pork, chicken and beef all being used, sometimes in combination. Here's a recipe for a delicious beef kholodets with a spicy kick that you can enjoy with or without a bottle of ice-cold vodka.

Ingredients(serves 6-8)

https://www.russiaislove.com/articles/2008/01/30/vodka_companion.html

Pike is a welcome haul for any fisherman. But if fishing’s not your thing, you can buy it whole or filleted, and check out our recipes.

https://www.russiaislove.com/russian-kitchen/331545-4-russian-pike-dishes-recipes

Today, the well-loved in USSR pastries, “korzinochki,” are not that widespread and sold mostly in old-school style confectionaries – another reason to cook homemade ones.

https://www.russiaislove.com/russian-kitchen/332365-sour-cream-tartlets-berries-summer-recipe

On the 100th anniversary of the War of 1812 Russian merchants turned French Emperor Bonaparte Napoleon into a successful brand - from sweets to chamber pots bearing his image (something to aim at!).

https://www.russiaislove.com/russian-kitchen/327389-how-russia-love-napoleon

All cuisines around the world surprise people with weird dishes, and Russia is no exception, with its herring and mayo salads. However, some breakfast dishes from the Soviet era are too much for even modern-day urban Russians. But if you find yourself in the countryside then don’t be surprised if this is what they serve you.

https://www.russiaislove.com/russian-kitchen/333390-bizarre-russian-breakfasts

Looking for quick and easy summer recipes? Try this modern variation of the traditional sour cream cake.

https://www.russiaislove.com/russian-kitchen/328495-smetannik-make-russian-dessert-cake

Russian Revels’ new Pop-Up event called Dacha will take place outside the Southbank Centre from September 26-28 as a celebration of the Russian country house holiday culture, offering free tastings and talks.

https://www.russiaislove.com/arts/2014/09/10/culture_club_offers_a_chance_to_sample_slavic_cuisine_with_a_day_at_the_39675.html

Beloved by Russians, this dish is an essential ingredient for any feast, especially the New Year celebration. There is an unusual twist, however. From a historical perspective, Vinegret can’t really be called a Russian dish. So, why is it a part of traditional Russian cuisine?

https://www.russiaislove.com/russian-kitchen/326159-russian-vinegret-salad-super-easy

What fast foods did Russian people eat before McDonald’s, Burger King and KFC?


https://www.russiaislove.com/russian-kitchen/335169-main-soviet-fast-foods

Is spring water really healthier than bottled, and where can you find it in Russia?



https://www.russiaislove.com/lifestyle/327272-raw-water-russia

The fast food chain called ‘Tasty - And That’s It’ has taken over McDonald’s facilities, but removed some food items. How did Muscovites like the new hamburgers and will they miss the Big Mac?



https://www.russiaislove.com/russian-kitchen/335129-new-russian-mcdonalds-vkusnoitochka

One of Moscow’s most successful head chefs, Vladimir Mukhin, explains why coriander is added to Russian bread, why everyone in the USSR used one cookbook, and gastro-tourism.

https://www.russiaislove.com/russian-kitchen/327014-russian-food-interview-vladimir-muhkin

Soviet children may have not ranked millet among their favorite types of porridge, but often avoiding it was impossible.

https://www.russiaislove.com/arts/2016/02/19/learning-to-eat-millet-porridge-the-food-of-chickens_569291

Contemporary Russian chefs are taking liberties with much-maligned Soviet classics, establishing a new trend from recipes associated with an era when creativity was born from necessity.

https://www.russiaislove.com/russian_kitchen/2016/08/12/new-soviet-recipes-offer-a-new-twist-on-the-classics_620679

Russia’s most popular beer is a type that has long been lost in Europe and survives only in Mexico.

https://www.russiaislove.com/arts/2013/12/25/zhigulevskoye_the_beer_of_soviet-mexican_friendship_32915.html

If you try these you’ll understand why Leo Tolstoy renounced meat.

https://www.russiaislove.com/russian-kitchen/328019-rice-balls-vegetarian-soviet-dish

What’s the strangest Russian salad you can think of? Of course it’s ‘herring under a fur coat,’ which Russians absolutely adore! And at least one Frenchman.

https://www.russiaislove.com/russian-kitchen/328794-foreigners-change-russian-cuisine-herring

The final few days before Easter could be considered the hardest part of the Lenten fast.

https://www.russiaislove.com/blogs/2015/04/08/three_salads_for_three_holy_days_45081.html

What if we had a tradition of remembering those who fought in the war by sharing reminiscences over their favorite treats?

https://www.russiaislove.com/arts/2015/05/01/a_victory_day_tea_45675.html

Forshmak has an odd combination of ingredients that might scare off some food lovers, but those who are undaunted will find the flavor is divine.

https://www.russiaislove.com/russian_kitchen/2017/02/10/a-foretaste-of-forshmak-enjoy-a-classic-appetizer-from-old-jewish-recipes_699658

Russian cuisine is possibly more popular abroad than inside Russia. Even in Moscow very few restaurants serve exquisite Russian food. Of course, Russian cuisine is more than vodka and borsch, pike cutlets, caviar and pirozhki. Today, all this and much more can be enjoyed worldwide from London and Paris to New York and Tokyo.

https://www.russiaislove.com/russian-kitchen/326594-borsch-vodka-russian-restaurants-abroad

Whether prepared with milk or water, pumpkin porridge has the power to liven up the daily family menu, bringing fresh flavors and healthy nutrition to the table every time it's served.

https://www.russiaislove.com/russian-kitchen/336821-pumpkin-porridge-wholesome-delight-of-cossacs-recipe

Mention wine-producing countries and Russia is unlikely to spring to mind. Yet the country’s vineyards are witnessing a quiet renaissance, and wine is now being produced in Russia that is not only of good quality but comparable even to French or Italian wines.

https://www.russiaislove.com/arts/2014/03/20/no_more_sour_grapes_as_russias_n_wine_industry_flourishes_35235.html

According to The Book of Tasty and Healthy Food, Soviets were supposed to eat four substantial meals a day, but where were they supposed to find the ingredients?

https://www.russiaislove.com/arts/2014/10/03/real_food_and_realistic_expectations_40339.html

When the cucumber crop is harvested, it's time to pickle and marinate them. But don't stop there - you can also cook a sumptuous jam.

https://www.russiaislove.com/russian-kitchen/335176-cucumber-jam-with-oranges-suzdal-recipe

Can you imagine anything more trivial and less healthy than these things? We can’t!



https://www.russiaislove.com/russian-kitchen/329773-overrated-russian-dishes

Scientists in the Russian Arctic have developed a new ‘fast food’ made from sphagnum and reindeer moss. Researchers claim that the food has special restorative properties and offers a healthy alternative to soy-based products.

https://www.russiaislove.com/arts/2014/04/05/anyone_for_tundra_bread_and_reindeer_moss_chocolate_35665.html

Do you know that you can try genuine Russian pancakes in New York City?

https://www.russiaislove.com/russian-kitchen/327116-teremoks-blini-top-9-business-insider

The food industry feeds people not only on land but also in the sky, and every chef has his own secrets for creating a special menu that millions of passengers can enjoy.

https://www.russiaislove.com/russian_kitchen/2017/05/05/deliciously-sky-high-how-to-create-a-culinary-masterpiece-in-the-air_757364

‘Shulen’ is a hearty and filling soup that is perfect on cold days or when you need a comforting meal. It is typically served hot and is enjoyed with a side of bread.

https://www.russiaislove.com/russian-kitchen/336027-shulen-traditional-buryat-soup-russian-cuisine-recipe

There were no lengths women wouldn’t go to in order to try to lose weight in a country that had no fitness clubs. The only thing driving them was their strong desire for a great figure.


https://www.russiaislove.com/russian-kitchen/335300-popular-diets-ussr

If you live in a mountainous region there aren’t many natural delights to treat yourself to. Life is severe and so are the people, who learn to use their environment to the fullest. They even make delicious dishes from wild plants, such as bear’s garlic!

https://www.russiaislove.com/russian-kitchen/326121-would-you-dare-to-try-bears-garlic

Bliny, aka pancakes or crepes. Wrap them, roll them, fold them, fill them... and eat them! Top them with whatever you want from jam and honey to caviar.

https://www.russiaislove.com/russian-kitchen/337902-bliny-most-russian-dish

A New Year feast in Russia is unimaginable without salads, especially those made with mayonnaise and bursting with calories. The main courses and desserts take a back seat to these gems of Russian cuisine.


https://www.russiaislove.com/russian-kitchen/331494-5-popular-russian-new-year-salads

Pryaniki served as Christmas tree decorations in Imperial Russia and survived the revolution to become popular with Soviet kids.

https://www.russiaislove.com/arts/cuisine/2015/12/25/pryaniki-russian-style-christmas-gingerbread_554775

When most people think about Russian kvass, they probably imagine a murky, brown drink made from bread. But kvass actually comes in many flavors and colors and is often made with fruit. Here are some recipes you can follow from your own kitchen that will make you think different about the ancient drink.

https://www.russiaislove.com/russian-kitchen/326659-5-unusual-fruit-kvass-recipes

Fishing is popular the world over, but Russia's love for the sport borders on obsession. Go to one of Moscow's frozen ponds on a typical winter's day and you'll see men sitting next to holes in the ice, oblivious to the biting wind and 20-below temperatures as they wait patiently for that telltale jiggle of the fishing rod.

In summer, fishing season hits full swing, resulting in millions of Russians making a ritualistic pilgrimage to their favorite fishing spot, which could be just a few miles from home or all the way at the other end of the country.

While all of this has resulted in more than a few unhappy wives, it has also produced some amazing fish soups, of which ukha is almost certainly the best known and perhaps the most delicious.

True, ukha is meant to be made over a campfire on the banks of a river, using freshly caught fish. However, if the closest you ever get to a river is driving over one on your way to work, have no fear; the soup comes out just as well in the kitchen, despite what those fishermen say. The beauty of this soup, in fact, is that there isn't any hard and fast recipe for preparing it - it's an "anything goes" dish that encourages experimentation. Want to use a bit more potatoes and a bit less green onions? No problem. Think sterlet would go better than salmon? Go ahead and throw it in. Eventually, you will arrive at a formula that's perfect for you. Here's the recipe for a "triple" ukha, so called because it uses three varieties of fish.


Ingredients:

o 6 cups water

o 2 lbs. smelts and perch, or two varieties of any other small freshwater fish; whole, well-cleaned

o 1 lb. salmon fillet, skinned

o 1 carrot, large; peeled and quartered

o 1 celery stalk, with leaves

o 5/8 cup vodka

o 1 onion

o 3 potatoes, new

o 1/3 cup peppercorns

o 2 carrots, peeled

o 1 parsnip, peeled

o 1 bouquet garni
(parsley, thyme, and
bay leaves, tied with
string)

o 5 tbs. scallion, chopped

o 1 bay leaf

o salt, pepper to taste

Preparation:

Place water, small fish, quartered carrots, celery, parsnip, leek, onion and bouquet garni into a large pot and bring to boil, skimming off the foam whenever it rises to the top.

Reduce heat, cover pot and simmer for 35 minutes.

Strain the stock through a fine sieve into a clean pot. Discard solids.

Return the stock to heat and add potatoes and carrots. Bring to boil, then reduce heat to low and simmer, covered, for about 25 minutes (or until the vegetables become tender).

Strain the stock once again into a clean pot, discarding all solids except potatoes and carrots. Rinse potatoes and carrots and set aside.

Add fish fillets to the stock and poach over medium low heat until cooked through (approximately 5 minutes). Note that while this particular recipe uses salmon, any type of freshwater fish can be used (variations include sturgeon, trout, cod and carp).

Taste and adjust the seasonings. Cut extra potatoes into wedges.

Add bay leaf and peppercorns.

Add vodka a few minutes before turning off heat.

Dice carrots. Ladle the stock into bowls, adding a few potato wedges and diced carrots into each bowl.

Sprinkle with scallions and serve.

https://www.russiaislove.com/articles/2008/09/01/310808_seafood.html

The sweet delicacy known as "guubat" is a favorite treat among both children and adults when drinking tea in the republics of the Caucasus. The combination of tender dough, honey and nuts will win the heart and stomach of even the most sophisticated and discerning gourmet.

https://www.russiaislove.com/russian-kitchen/335841-guubat-caucasus-region-sweet-pastry-recipe-photos

https://www.russiaislove.com/russian-kitchen/328573-rabbit-top-restaurant-moscow-russia

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

https://www.russiaislove.com/arts/2014/05/21/filling_up_on_filled_pies_36829.html

Did Soviet barmen work for the KGB? Read on to find out the answers to all those burning questions about boozing over the Iron Curtain.



https://www.russiaislove.com/russian-kitchen/328889-soviet-bar-culture

Whether you’re visiting the Russian capital or live here as an expat, you will always find yourself close to Moscow’s iconic Kremlin. In addition to history and culture, a visit to the Kremlin can now be combined with enjoying an excellent meal. Below, we share our thoughts on some of the newest and most interesting additions to the capital’s community of restaurants.

https://www.russiaislove.com/russian-kitchen/326189-5-exquisite-new-restaurants-near-kremlin

In the Soviet era, caviar was a requirement for any special occasion, and one way to get it cheaply was to help catch spawning fish.

https://www.russiaislove.com/arts/cuisine/2016/04/01/how-to-eat-caviar-the-soviet-way_581083

In the past few years, Moscow has gone through a true gastronomic revolution. Today, practically any dish from any national cuisine can be found in the Russian capital, even despite the food sanctions. And if you’d like to try a little of everything in one sitting, check out one of these food markets.

https://www.russiaislove.com/russian_kitchen/2016/06/03/eat-your-way-around-the-world-without-leaving-a-room-moscow-foodmarkets_600029

Tender shortcrust pie combined with a smooth sour cream filling that has a berry flavor – what else could be better for a warm summer tea?

https://www.russiaislove.com/russian-kitchen/333842-tsvetaeva-strawberry-pie-summer-recipe

This distinctive filled pie, which features an open hole in the center, was a favorite of weary travelers.

https://www.russiaislove.com/russian_kitchen/2016/02/28/rasstegai-the-pie-proudly-served-by-moscow-innkeepers_571509

There’s a reason this trendy Soviet treat appeared on every table, even if the Book’s version doesn’t match up to that of an Uzbek grandmother.

https://www.russiaislove.com/russian_kitchen/2016/07/08/khvorost-the-addictive-uzbek-dessert_609993

Russian vodka is rightfully considered a special national tradition and even a point of a national pride: There is a centuries-old culture surrounding the consumption of this drink.

https://www.russiaislove.com/articles/2012/09/10/12_national_vodka_side-dishes_18057.html

The sweetest listing you have ever seen. Forget about the calories for a few minutes!

https://www.russiaislove.com/russian-kitchen/326349-10-mouthwatering-russian-cakes

This delight was born in medieval Rus, widely produced in the Soviet Union, and truly loved in modern Russia. What makes zephyr so special that everyone who tries it falls in love with it forever?

https://www.russiaislove.com/russian_kitchen/2017/08/14/zephyr-why-is-this-favorite-russian-dessert-named-after-a-greek-god_822040

Different regions of Russia have their own recipes for ‘kokurki’; for example, in the Volga region people bake them with boiled eggs left over after Easter. Volgan ‘kokurki’ turn out to be hearty and delicious.

https://www.russiaislove.com/russian-kitchen/336070-kokurki-russian-pies-easter-eggs-recipe-photo

Master a modern way of cooking this delicious old Slavic dessert.

https://www.russiaislove.com/russian-kitchen/332678-fried-apricot-varenye-jam-recipe

Chef Andrei Shmakov shares an unusual version of a famous French dessert. We’re sure you’ll love it, even if you don’t like beetroot!

https://www.russiaislove.com/russian-kitchen/333091-russian-chef-french-dessert-parfait

Spruce syrup is a traditional Russian natural palliative that has been used for centuries due to its medicinal properties. The syrup is made from the needles of spruce trees and is typically used to treat colds, coughs, and sore throats. 

https://www.russiaislove.com/russian-kitchen/336081-russian-spruce-tips-syrup-recipe-photos

So, you think Stroganoff is just an ordinary dish that can be made by anyone? In a way, you might be right – but then again, you probably haven’t heard of Stroganoff without beef, have you? Nope? Then it’s time to try this delicious recipe!

https://www.russiaislove.com/russian-kitchen/326954-russian-shellfish--beef-stroganoff

On the day of St. Gregory Palamas, take the time needed to bake stuffed peppers to say a prayer.

https://www.russiaislove.com/blogs/2015/03/08/a_greek_dish_for_a_bishop_of_greece_44301.html

The use of poppy seeds is a prominent feature of baking in countries all over Central and Eastern Europe, from the Czech Republic all the way to Russia. For Jennifer Eremeeva, poppy seed rolls play an almost Proustian part in her memories of St. Petersburg, and after a recent chance encounter that brought it all back, she decided to try making some for herself.

https://www.russiaislove.com/arts/2014/12/17/poppy_seed_twists_remembering_things_past_42337.html

The town of Biysk is also aiming to host the Siberian Pelmeni Games.

https://www.russiaislove.com/arts/2015/10/15/siberian_city_planning_to_hold_pelmeni-making_championship_50115.html

Where do locals drink salty tea? And how many kinds of Dagestani dumplings can you try at once?



https://www.russiaislove.com/russian-kitchen/334307-russian-regions-unique-cuisines

‘Talalui’ is a potato dish originating in the Smolensk Region in western Russia. It has evolved over the centuries, transformed from a pie-like form into the individual snacks that we enjoy today. 

https://www.russiaislove.com/russian-kitchen/336270-nutritious-russian-potato-dish-pickles-recipe

Soviet cuisine was almost entirely thought up by Stalinist Commissar Anastas Mikoyan, yet it remains standard fare for most of the former Soviet Union's population.

https://www.russiaislove.com/articles/2012/11/02/a_culinary_daydream_back_to_the_soviet_union_19721.html

Supposedly, Russians owe their first hot dogs to Soviet leader Nikita Khrushchev who brought the idea back from the U.S. after his visit in 1959. Is that really true?

https://www.russiaislove.com/russian-kitchen/332186-sausage-in-dough-hot-dog-recipe

Apples are the king of Slavic dessert cuisine. If you want to surprise your family and friends with a delicious and easy-to-make apple treat - something instead of regular apple pie - then the following recipe is definitely for you.

https://www.russiaislove.com/russian-kitchen/326902-how-delicious-apple-roses-recipe

Soviet citizens were offered crab en cocotte, skewered sturgeon and the chef's signature desserts, but the cost of the actual meal was not even the most expensive part.


https://www.russiaislove.com/russian-kitchen/333783-most-expensive-soviet-restaurants

Russians have a bit of an obsession with tea-drinking, and plenty of strange ways of making it.

https://www.russiaislove.com/arts/2015/10/16/russias_national_drink_isnt_vodka_its_tea_50135.html

You heard that right – chess cake, not cheesecake. Not surprisingly, as one of the leaders of the popular ancient board game, Russia also gave birth to the ‘chess cake’. 

https://www.russiaislove.com/russian-kitchen/335508-soviet-chess-cake-dessert-recipe-photos

This soft and full-flavored honey bread with sweet filling is a must for your Christmas table.

https://www.russiaislove.com/russian-kitchen/333172-cocoa-kovrizhka-russian-festive-bread-recipe

A popular alcoholic grape drink from Dagestan combines the qualities of grappa with a good whisky.

https://www.russiaislove.com/arts/2013/11/13/kizlyarka_a_military_vodka_with_a_tender_character_31633.html

Russian cuisine has many pies of round shape - for example, the karavay and the kurnik. One of these round pies, the kolobovy, was popular exclusively in the 16th-18th centuries.

https://www.russiaislove.com/russian-kitchen/335073-russian-empress-catherine-great-kolobovy-pie-recipe

Frontline cooks demonstrated incredible creativity to give soldiers a high-calorie and varied diet. Here is a look at the clever culinary tricks they employed.

https://www.russiaislove.com/russian-kitchen/328238-wartime-cuisine-soviet-soldiers-eat-wwii

Even on the best-planned trips, risks remain especially among the frost, volcanoes and rugged terrain of the world’s largest country. Our culinary guide to Russia’s regions will help you survive when exploring some of its more gastronomically challenging provinces.

https://www.russiaislove.com/arts/cuisine/2016/03/24/hells-kitchen-meets-iron-chef-russias-8-wildest-regional-cuisines_578687

Maslenitsa is an ancient Slavic holiday when people bid farewell to winter, have fun and eat bliny - lots of them. Check out how to boost your immune system with the help of our naturally-colored bliny.

https://www.russiaislove.com/russian-kitchen/333492-colored-bliny-maslenitsa-pancake-week-recipe

Some foreigners are weirded out by the Russian cold soup okroshka - but not Glen Ballis. Below he shares his experience in Russia and very own Australianized version of the dish.

https://www.russiaislove.com/russian-kitchen/328730-foreigners-change-russian-cuisine-ballis-okroshka

Some places don’t need to be well-known to bring in the punters. These groovy joints, tucked away in the lesser-known corners of the Russian capital, are home to some of the city’s best cocktails and vibes.

https://www.russiaislove.com/russian-kitchen/329161-5-secret-cocktail-bars-moscow

With its subtle seaweed taste, sampling this Far Eastern borsch is a must even for non-seaweed enthusiasts. Don’t be intimidated! It’s not at all fishy, as you might think. 

https://www.russiaislove.com/russian-kitchen/336604-how-to-cook-exotic-far-eastern-borsch-seaweed-recipe

Russian foods are even more popular across the world than we previously thought. Apparently, there's "Russian" sausage in Europe and even "Kamchatka" vodka in the U.S. Let's take a little tour and see what's on offer!


https://www.russiaislove.com/russian-kitchen/332274-foreign-brands-pretend-russian

In The Book of Healthy and Tasty Food, pizza is a healthy recipe, for people with liver troubles.

https://www.russiaislove.com/arts/2015/08/28/who_needs_dominos_when_you_can_have_soviet_pizza_48821.html

It’s impossible to imagine Christmas or Easter in Russia without these culinary classics.

https://www.russiaislove.com/russian-kitchen/334683-7-russian-dishes-for-religious-holidays-recipe

Imagine the magic combo of airy dough and juicy meat filling with a spicy hint of onion. Here’s your chance to learn this culinary secret.

https://www.russiaislove.com/russian-kitchen/328821-belyashi-master-soviet-fast-food