Culinary countdown to Sochi: Classic Russian food & drink

Russian-born chef Tatyana Nesteruk visits TODAY one year out to the Sochi Winter Olympics to serve traditional food and drink. On the menu: traditional Russian dishes like borscht (beef soup), shuba (herring salad) and piroshki (filled pastry).

Borscht

Ingredients

    • 1 lb stew beef chopped into 1-inch cubes
    • 6-7 cups beef broth
    • 4 medium garlic cloves, minced
    • 1 small onion, diced
    • 2 medium carrots, diced
    • 2 medium red beets, diced
    • 2 large potatoes, cubed
    • 2 celery sticks, diced
    • 2 cups shredded cabbage
    • 2 tablespoons fresh chopped dill
    • 1 tablespoon fresh chopped parsley
    • 1 teaspoon ground black pepper
    • 2 teaspoons sea salt
  • Sauce

    • 1 small onion, diced
    • 1 cup tomato sauce/puree
    • 3-4 tablespoon fresh tomato ketchup
    • 1 cup beef broth
    • Ground black pepper, salt
  • Toppings

    • Olive oil mayonnaise
    • Sour cream
    • Green onion, diced
    • Toasted bread

Preparation

Baking Directions:

Sharkoie (braised beef and potatoes in tomato sauce)

Ingredients

    • 1 pound beef chuck, trimmed and cubed
    • 4 cups beef broth
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon ground cumin
    • 1 bay leaf
  • Sauce

    • 1 large onion, finely diced
    • 3 garlic cloves, minced
    • 3/4 cup tomato sauce
    • 1/4 cup heavy cream
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon ground ginger
    • 1 cup reserved beef broth (see recipe)
    • 2 tablespoons cornstarch
  • Potatoes

    • 4 large young Yukon potatoes, peeled and cubed
    • 2 tablespoons fresh chopped dill
    • Sea salt and black pepper
    • Baby dill pickles for serving

Preparation

Baking Directions:

Braised cabbage piroshki

Ingredients

  • Braised cabbage filling

    • 1 small head of cabbage, shredded
    • 2 medium carrots, grated
    • 1 large onion, diced
    • 5 to 7 white mushrooms, diced
    • 1 large red bell pepper, skinned and diced
    • 1 teaspoon sea salt
    • 1 teaspoon seasoned salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
  • Piroshky dough

    • 1 1/2 cups warm milk
    • 1 tablespoon yeast
    • 1/2 tablespoon sugar
    • 1/2 teaspoon salt
    • 1 egg
    • 2 tablespoons olive oil
    • 3-4 cups flour

Preparation

Baking Directions:

Shuba (“Herring Under Fur”)

Ingredients

    • 2 large beets, halved and unpeeled
    • 2 large white potatoes, unpeeled
    • 3 large carrots, peeled
    • 3 eggs, hard-boiled
    • 4 green onions, diced
    • 3 teaspoons salt
    • 9-10 oz herring fillet in oil
  • Spread

    • 1 cup olive-oil mayonnaise
    • 2 tablespoons gourmet prepared mustard

Preparation

Baking Directions:

Cheese blintz
Servings:

Makes 18 to 20 blintzes

Ingredients

  • Crepes

    • 2 cups organic half-and-half
    • 5 eggs
    • 2 tablespoons sugar
    • 1 cup all-purpose flour
    • Dash of salt
  • Filling

    • 1 16-ounce container small curd cottage cheese
    • 3/4 cup low fat ricotta cheese
    • 1 egg yolk
    • 3 tablespoons sugar
    • 1/4 cup raisins, optional
    • Sour cream and fruit syrups for serving

Preparation

Baking Directions:

Warm fruit compote

Ingredients

    • 8 cups water
    • 1 cup white granulated sugar
    • 2-3 granny smith apples, sliced
    • 2 cups fresh strawberry, chopped
    • 2 bartlett pears, sliced
    • 1 mandarin or orange, peeled and chopped
    • 1 cup fresh blueberries
    • 1 cup fresh raspberries
    • 1 cup fresh apricots, chopped

Preparation

Baking Directions:

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