Main Dishes

Beef, ham and smoked sausage turn broth into a hearty mixed-meat solyanka. See ingredients, exact timing, clear steps and storage suggestions in the complete recipe.

Toasted dark rye bread steeps in water before yeast and sugar start a short fermentation. See ingredients, exact timing, clear steps and storage suggestions in the complete recipe.

Cooked pork liver, heart and kidney combine with onion, carrot and pork fat in this old-style sausage. Find measured ingredients, timings, preparation and storage details.

Boiling water hydrates the flour for supple dumpling dough, while mashed potato and fried onion form the filling. Get the complete recipe, ingredients and storage notes.

Tart plums simmer with garlic, cilantro, mint and chile into a bright Georgian-style sauce. Find measured ingredients, timings, preparation and storage details.

Shredded cabbage, carrot, cooked beet and onion sit in a warm sweet and sour marinade. See ingredients, exact timing, clear steps and storage suggestions in the complete recipe.

A slow simmer softens fine cornmeal into a creamy breakfast. See ingredients, exact timing, clear steps and storage suggestions in the complete recipe.

A honey and five spice coating flavors this home-oven duck. See ingredients, exact timing, clear steps and storage suggestions in the complete recipe.

Mix Odessa-style forshmak from ready-to-eat salted herring, boiled potato, egg, onion and mustard. Chill until firm and serve cold. Keep chilled until ready to serve.

Cook wheat kutia with poppy seeds, walnuts, raisins and honey. Soak the wheat ahead, simmer until tender and serve the finished grain dish. Offer in small bowls for family meals.

Cook shrimp Alfredo-style pasta with fettuccine, garlic, cream and Parmesan. Stop when shrimp are opaque, then toss pasta in the warm sauce. Serve with parsley and a side salad.

Cook Cajun catfish with a crisp cornmeal crust and lemon-butter sauce. Fry until the fish reaches 63°C, then finish with green onion. Serve with rice and lemon wedges.