Russian Cuisine

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April Fool Cake – Russian Beef Liver Cake
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Baked Apples Stuffed With Farmer Cheese and Prunes
Baked Beef and Kale Handpies or Mock Chiburekki (Chebureki)
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Baked Crepe Casserole with Cabbage and Mushrooms Fillings
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Baked Russian Syrniki – Farmer Cheese Patties
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Beef Liver Cake with Caramelized Onion and Creamy Cauliflower Sauce
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Beef Meatballs in Buns – Kotleta v Teste
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Beer Batter Crepes – Blinchiki na Pive
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Belarusian Gold Beet and Sorrel Soup – Minskiy Kholodnik
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Belarusian Potato Pancakes or Draniki
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Borscht with Mushrooms and Prunes
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Borscht without Cabbage but with Beans
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Bread Kvass Bread
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Buckwheat Flour and Honey Cookies + Rye Flour and Molasses Variation
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Buckwheat Secrets: With Mushroom and Onion
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Buns With Farmer Cheese Top – Vatrushki
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Central Asian Black Radish and Fried Onion Salad
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Chicken and Rice Plov or Pilaf
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Chicken Dumplings – Pelmeni s Kuritsey
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Chicken giblets and dumplings soup
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Chicken Liver In Omelet or Rustic Omelet
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Chicken Soup with Dumplings – Sup s Kletzkami
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Chicken Tabaka
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Chicken, Cabbage and Rice Stew
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Chocolate Cake with Ricotta Balls
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Cold Beetroot Soup – Kholodnik or Svekolnik
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Cranberry and Cream of the Wheat Mousse
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Crepe Cake with Apple-Cream Filling and Meringue Top
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Duck Broth Borscht with Prunes
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Easter Carrot Bread – Morkovniy Kulich
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Eggplant Caviar–Ikra Baklajannaya
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Eggs with Buttered Carrot
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Fast Marinated Tomatoes with Sweet Onions
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Fish in Tomato and Carrot Marinade – Riba Pod Marinadom
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Forshmak – Chopped Herring Spread
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Fried Zucchini or Summer Squash with Garlic and Parsley
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Georgian Eggplant Stew – Ajapsandali
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Half Sour Pickles
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Herring in Sour Cream Sauce
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Hetman Borscht with Eggplants and Green Beans
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Homemade Dandelion Syrup or Oduvanchikoviy Myod (Honey)
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Homemade Gravlax with Black Pepper
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Honey Pearl Barley Crunch
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Karelian Pasties – Kalitki
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Kiev cake or Kievskiy Tort
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Lamb soup with chickpeas–Azerbaijan Piti
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Lithuanian Cold Borscht – Saltibarsciai
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Moldavian Red Pepper and Apple Salsa – Orange Adjika
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Moldavian Tomato Soup with Pelmeni – Bureachiţă
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Most Common Russian Summer Salad
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Mushroom Stuffed Chicken Patties (Zrazy) and Dijon-Orange Mashed Sweet Potato
No-bake Farmer Cheese and Cookies Cake–Tvorojniy Domik (Cheese House)
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Oat Flour Crepes with Pineapple Jam and Ricotta Filling
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Overnight Farmer Cheese Patties – Syrniki
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Overnight Yeast Eggless Pancakes – Postnie Oladushki
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Pear Milk Jam or Pear Caramel Sauce
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Pickled Eggplants Stuffed with Carrots
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Pickled Garlic Scapes
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Pickled Salmon in Brine
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Pickled Tomatoes in Sweet Marinade
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Pickled Tomatoes with Apples
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Plain Sour Cream Cookies
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Poltava Borsht with Dumplings (Galushki)
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Potato Zrazy with Chicken Liver Filling
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Ramps, Scallion and Eggs Stuffed Buns with Liquid Yeast Dough
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Raspberry Kisel and Semolina Pudding
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Red Radish and Farmer Cheese Dip
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Russian (Soviet) Omelets
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Russian Apple-Carrot Slaw
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Russian Baked Dumplings with Buckwheat and Mushroom Filling–Kundyums or Kundyubki
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Russian Baked Milk Yogurt – Varenets
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Russian Beef-n-Rice Meatballs – Tefteli Ezhiki (Baby-Hedgehogs)
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Russian Beet and Two Cucumber Salad
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Russian Beet Salad – Vinaigrette
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Russian Beet Salad with Apples and Prunes
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Russian Beet Soup with Smoked Meat – Moscow Borscht
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Russian Beets (Pink) Thin Pancakes or Svekolnie Blinchiki
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Russian Boiled Dough Dumplings and Fresh Cherry Filling – Zavarnie Vareniki s Chereshney
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Russian Braised Cabbage – Tushenaya Kapusta
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Russian Bread Cold Soup – Turya s Kvasom
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Russian Buckwheat Yeast Blinis or Crepes
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Russian Cabbage and Sorrel Soup–Green Shchi
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Russian Cabbage Salad — Vitaminniy
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Russian Cabbage Soup – Lazy or Rahmannie Shchi
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Russian Canned Apple Pie Filling
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Russian Chicken Galantine – Kurinoe Zalivnoe
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Russian Chicken Patties – Pojarskie Kotleti
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Russian Cold Kefir Soup with Meat and Vegetables – Okroshka na Kefire
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Russian Cold Soup – Botvinya
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Russian Cold Vegetable and Kvass Soup – Okroshka
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Russian Coleslaw with Corn and Crab Imitation Meat
Russian Cookie Crumb Cake–Muraveinik (Anthill)
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Russian Crepes on Sparkling Water–Blinchiki na Gazirovannoy Vode
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Russian Dumplings with Farmer Cheese Filling (Vareniki s Tvorogom)
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Russian Easter Bread – Kulich
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Russian Easter bread Kulich or Ukrainian Paska with Cream of Wheat
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Russian Easter Bread with Poppy Seeds and Sour Cream – Kulich s Makom
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Russian Easter Bread with Ricotta – Kulich s Tvorogom
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Russian Farmer Cheese Cookies – Goose Feet
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Russian Fermented Oatmeal Drink – Ovsyaniy Kissel
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4 Responses to “Russian Fermented Oatmeal Drink – Ovsyaniy Kissel”

  1. […] I mentioned already – kissel – an ancient Russian drink or dessert. Today it’s prepared with potato starch from […]

  2. […] further research on kissel, I found this helpful write up which picked my interest even more.  Turns out that the original kissel was basically a fermented […]

  3. Hello Olga! What an interesting recipe. I never heard about it and very curious. We love fermented foods in our family and believing in its good properties. I have a question or two. )) Do you think it kills all the good enzymes and probiotics when you cook it, bringing it to a boil? How long can you ferment it? You were saying it is not necessary, but if you want to ferment longer, can it sit on a counter for few days? Or it turns into клейстер – wall paper glue? Thank you and great to run into your food blog! Great job!

  4. Olga says:

    Hi! Thank you for comment!
    First: just do not cook it in high temperature and for 5 minutes maximum.
    Second: one best way to control it – smell it, good fermented oat smells like something sour – sourdough, kvass or yogurt. Too long fermentation will add very sour taste for kissel. In my experience 3 days maximum is enough.

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