Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'Russian Recipes' Category

Pirozhki contributed by, Nicholas from The Seven Hills School in Cincinnati, Ohio USA






two cups of milk,warmed

one tablespoon of white sugar

one tablespoon of active dry yeast

two tablespoons of butter,melted

one egg

one teaspoon of salt

six cups of all-purpose flour

one tablespoon of butter

1/2 medium head cabbage,finely chopped

six hard-cooked eggs,chopped

salt and pepper to taste



Place 1/2 cup of milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl

Add the melted butter, egg,salt and one cup of flour to the large bowl with the milk.stir in yeast mixture. mix in flower 1 cup at a time until the dough pulls away from the sides of the bowl but doesn’t stick to your hands. cover the bowl loosely and set it in a warm place to rise for about an 1 hour. dough should almost triple in size.

while you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently  stirring, until cabbage has milted. mix in  the eggs and season with salt and pepper. continue to cook, stirring occasionally until cabbage is tender. set this aside for filling.

Place the risen dough onto a floured surface and gently into a long snake about 2 inches wide. Cut in to one inch pieces and roll each piece into a ball. flatten the balls by hand until they are 4 to 5 inches across. Place a spoon full of cabbage filling in the center and fold in half to enclose. pinch the edges together to seal in the filling.

preheat oven to 400 degrees F. Line one o r two baking sheets with aluminum foil place the pirozhki onto the baking sheet, leaving room between them for them to grow.

Bake for 20 minutes in the preheated oven, or until golden brown.

posted by SSnyder in Russian Recipes and have No Comments

Rugelach contributed by, Emma from The Seven Hills School in Cincinnati, Ohio USA






8 ounces cream cheese at room temperature

1/2-pound unsalted butter at room temperature

1/4 cup granulated sugar plus 9 tablespoons

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup light brown sugar, packed

1 1/2 teaspoons ground cinnamon

3/4 cup raisins

1cup walnuts, finely chopped

1/2 cup apricot preserves, pureed in a food processor

1 egg beaten with 1 tablespoon milk, for egg wash






Cream and cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar,the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.


To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.


On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges-cutting the whole circle in quarters, sheet lined with parchment paper. Chill for 30 minutes.


Preheat the oven to 350˚ F.


Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

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Russian Tea Cakes contributed by, Will from the Seven Hills School in Cincinnati, Ohio, USA

Russian Tea Cakes
From Russia
by Will

Russian Tea Cakes


unsalted butter, at room temperature………………………1 cup
powdered sugar………………………………………………….1/2
pure vanilla extract……………………………………………..1 1/2 teaspoons
flour…………………………………………………………………..2 1/4 cup
salt……………………………………………………………………1/4 teaspoons
finely chopped walnuts or pecans…………………………3/4 cup
powdered sugar ………………………………………………..1 cup


1.Mix the butter, 1/2 cup powdered sugar and vanilla thoroughly. Sift the flour and the salt, stirring until combined (It will sticky).  Mix in the nuts.  Place the dough on some plastic wrap and shape into a ball.  Wrap and chill in the refrigerator for about 20 minutes.

Preheat oven to 400˚ F.  Roll dough into 1 inch balls and place on a cookie sheet (cookies don’t spread) Bake 10-12 minutes, or until set but not brown.  While still warm, roll in the remaining powdered sugar.  Set aside to cool, and then roll  them one more time in the sugar before serving.

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Russian Bliny & Pelmeny

Only in Russia!

Move your mouse just above these words until you see the red link to a PDF file of wonderful Russian recipes for Bliny & Pelmeny submitted by Irina Knyazkova, English teacher on behalf of her students at Gymnasium # 26, Chelyabinsk, Russia.

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Chocolate Babka contributed by, Dahlia from the Seven Hills School in Cincinnati, Ohio, USA

Chocolate Babka
By, Dahlia

1 cup of lukewarm milk or water .
1 scant tablespoon(1 package) active dry yeast
5  1/2 cups unbleached all purpose flour
1/ pound (2sticks) unsalted butter or pareve margarine ,at room temperature
2/3 cup of sugar
1  1/2 teaspoon salt
5 large eggs
1  1/2teaspoons vanilla extract

Filling and egg wash
4 tablespoon ( 1/2 stick unsalted) butter or margarine
3/4 cup apricot jam or 1/4 cup almond paste
1 cup leftover cake or pound cake crumbs
3/4 cup chopped almonds ( optional)
9 ounces good bittersweet chocolate,preferably  imported
1large egg , beaten
1tablespoon water

The streusel:
3 tablespoons sugar
6 tablespoons unbleached all purpose flour
3 tablespoons unsalted butter or pareve margarine

The cake directions:
1.Place the milk or water, yeast,and 2 cups of the flour in the bowl an electric mixer fitted with the paddle. Mix for about a 1 minute on low speed until well incorporated . Transfer this sponge to another bowl .Cover with a towel and let it sit for 1 hour ,until double in size.

2.Cream the butter or margarine and the sugar in the bowl of electric mixer .
Add the sponge, salt , eggs, and  vanilla, and continue mixing at low speed until incorporated, about 3minutes. Gradually add the remaining31/2 cups of flour and work the ingredients for 12-15 minutes on low speed  until the dough is smooth , adding more
flour as needed . The dough will be soft. Remove the dough  from the bowl.Divide it into 3 pieces and dust the pieces with flour. Cover each loosely with plastic wrap and refrigerate overnight

The next day, remove the dough from the refrigerator and let it sit for about 20 minutes while you prepare the filling.  Dust a work surface with flour.  Shape 1 piece of the dough with your hands into a rough oblong, adding more flour if needed and roll it our into a rectangle about 8 by 12 inches and 1/4 inch think.
Filling and Assembling the Babkas
Melt the butter or margarine and place it in a food processor filter with the steel blade. Add the apricot jam or almond paste and the cake crumbs and process until smooth.  Spoon one-third of the filling onto one of the dough rectangles and spread it with a spatula, leaving a 1/2- inch border all around.  Sprinkle with 1/3  of the almonds.  Grate the chocolate in the food processor and sprinkle 1/3 of it over the dough, leaving the borders.  Brush the borders with the egg mixed with water to help seal the babka.
Roll the dough up like a jelly roll from the longer side, close the ends, and then gently twist the roll into a spiral.  Fit into this a greased 9 by 5 inch loaf pan. Fill and roll up the other 2 rectangles of dough.  Either twist them as above and put them in loaf pans or make one large babka.  TO make a large babka, link 2 rolls (not twisted) end to ending a circle in a greased 9 or 10 inch babka or Bundt pan, seam side up and press the ends together.

Making the streusel and baking the babkas

Using your fingers, combine the sugar, flour and butter or margarine and sprinkle 1/3 on top of each babka.  Let the babkas rise over the tops of the pans, about an hour.
Preheat the oven to 350˚
Bake the babkas on the middle rack for about 45 minutes, or until the streusel is golden brown.  Press on the dough.  If your finger goes in easily, then the babka is done.

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