Category: Recipes

This is a very good and filling dish and tastes AMAZING with salo. You can also fill it with meat for a non-vegetarian option or fresh cherries or blueberries for a sweeter option. I found this recipe at

3 cups of flour
1-2 eggs
½ cup of water
½ tsp of salt

Potato Stuffing
6 medium potatoes
3.5 ounces of butter
2 large onions
Oil for sauteing
Salt and pepper to taste


1. Mix flour with salt and make a well in flour. Add eggs and water, and mix well. Knead dough for several minutes until it’s smooth and elastic. Wrap the dough in a plastic wrap and leave it to rest for 15 to 30 min.
2. In the meantime, peel potato, cut it into big cubes and boil in salted water until ready.
3. Peel and chop onions and saute them in sunflower, corn or vegetable oil until golden.
4. When potatoes are cooked, pour out water, add 1.5 oz of butter and mash them well. Add a half portion of sauteed onions to the potatoes mixture, add black pepper to taste and mix well.
5. Cut 1/3 of  the dough, roll it into a log, and then cut it into small pieces (1 inch wide). Using a rolling pin, roll dough pieces into thin round circles. Keep the rest of the dough in a plastic wrap to prevent it from drying out.
6. Place 1 teaspoon of potato filling into each circle and seal them by folding in half and pinching the edges.
7. Place vareniki into salted boiling water and boil for approximately 2-3 minutes after they come to the surface. Make sure to stir vareniki to prevent them from sticking together or sticking to the pan.
8. Take vareniki out with a perforated spoon, place them in the bowl, and add the rest of the butter and sautéed onion mixture.
9. You can also serve vareniki with melted butter or sour cream, or both, just like pelmeni.


You may have remembered my ranting and raving (in a good way) about the most amazing soup to ever grace the face of planet earth in my post about Odesa. Well, here is a recipe for it. It was fairly difficult to find a decent recipe for it online as I assume I would have to search in Russian to find the best, most authentic recipes, but until I learn to read in Russian this one will have to do. Make it, love it, feed it to me whenever I come to visit.
*Personally, I don’t bother with the cheeseclothe sachet in the recipe and just chuck them in, but that’s because I’m lazy. Do whichever floats your boat.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 servings Solyanka Soup


  • Sachet:
  • 2 bay leaves
  • 6 black peppercorns
  • 4 allspice berries
  • Soup:
  • 10 cups water
  • 4 tablespoons beef base
  • 1/2 head shredded cabbage
  • 1 cup chopped celery
  • 1 tablespoon oil
  • 2 medium chopped onions
  • 2 peeled and chopped carrots
  • 1 pound Polish kabanosy sausage, sliced 1/4-inch thick
  • 2 cooked chicken breasts, cubed
  • 1 cup cubed ham
  • 3 large chopped dill pickles
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons capers
  • 3/4 cup sliced black olives
  • 2 (14-ounce) cans stewed tomatoes
  • 1 cup dry white wine
  • Salt
  • 1/2 cup sour cream
  • 1/2 cup chopped fresh dill


  1. Make a cheesecloth sachet with bay leaves, peppercorns, and allspice and tie onto handle of large pot. Add water and beef base and bring to a boil. Add shredded cabbage and sliced celery, return to the boil, reduce heat and simmer 30 minutes.
  2. Put oil into large skillet and heat. Add onion and carrots, and saute until translucent. Add sausage, chicken, ham, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes. Transfer to soup pot.
  3. Add capers, olives, stewed tomatoes, and bring barely to a boil. Add the wine and simmer gently for 20 minutes.
  4. Remove the sachet and discard. Adjust seasonings. Ladle soup into hot bowls and garnish with sour cream and dill or pass them at table. Serve with multigrain bread.

I checked out this beautiful recipe from Irina at My couchsurfing host in Narva, Estonia (a predominantly Russian city) very kindly made it for me while I was staying with her. Personally, I prefer it without the sauerkraut, but it can be had both ways and is delicious! Don’t forget to add the sour cream!

Shchi Recipe Ingredients:

  • 1 1/2 pounds of beef (brisket or flank)
  • 1/2 pound of ham
  • 1/2 pound of broth veg. (carrots, leek and parsley)
  • 1 medium onion, chopped
  • salt & pepper
  • 2 tablespoons of dried mushrooms
  • 1 tablespoon of butter
  • 3 Bay leaves
  • 1 dozen black peppercorns
  • 1 tablespoons of flour
  • 1 pound of sauerkraut
  • 2 tablespoons of bacon fat
  • 1 cup of sour cream

Shchi Recipe Instructions:

Prepare a broth using the beef, ham, broth veg. and about 1 1/2 quarts of water, add salt to season.

Soak the dried mushrooms, rinse, simmer for about 10 minutes and then strain.

Squeeze the Sauerkraut, keeping the juice, then blanch in boiling water, drain and chop.

Saute the onion lightly in butter before adding the sauerkraut and cooking for a further 15 minutes. Use the peppersorn and bay leaves to season.

Add the broth and simmer for about 1 hour until the Sauerkraut is tender.

Mis 1 tablespoon of mushroom broth and the flour and add them to the soup to thicken, then bring to boil and simmer for another 5 minutes.

Season with salt and pepper, adding extra sauerkraut juice if the mix is not sour/sharp enough for taste.

Chop the mushrooms and then add the mushrroms, beef and chopped ham to the soup, then cook for another 10 minutes.

Serve with sour cream.