KITCHEN

In the coming weeks, we'll be celebrating two holidays: February 23rd and March 8th. For those looking to surprise loved ones with a delicious gift, we suggest making a "Turtle" cake. This recipe has been around since the '90s, when almost all birthday treats were homemade. The ingredients are simple, the technique is straightforward. And the end result is a cake that looks interesting and tastes delicious.  

Peas have been popular for centuries in both the East and the West. Dishes made with them, in various variations, are found in many countries. Today, we suggest making pea soup with smoked meats. Every family probably has its own recipe for this simple and nutritious dish. We won't delve into traditions. We'll cook it the way we like to have it for lunch.

It's been proven that some offal has even greater nutritional value for humans than meat. Beef liver is one of them. And today, we suggest making a delicious dinner out of it—let's make some beef chops. It's cheaper than meat, easier to prepare, and, most importantly, delicious.

By popular demand from our subscribers, today we're offering a recipe for a simple, affordable, and yet delicious dish that's perfect for every day, but also perfect for serving to guests. We'll be making a yeast dough pie with potatoes and saury.

Beef Stroganoff is a popular Russian dish worldwide, named after Alexander Stroganov. According to one version, it was created by a French chef who served the count.

When you're tired of Olivier salad and pelmeni, which usually happens around January 3rd or 4th, you crave something light and invigorating. We've found just the dish for you: Siberian-style ukha.

Today we've decided to introduce you not to a traditional dish from any particular region, but to a dessert loved everywhere. We'll be baking gingerbread.

Posikunchiki are an ancient dish of Ural cuisine. These small meat pies are popular in the Perm region and northwestern Sverdlovsk region. There are two versions of the origin of these pies' resonant name: from the word "sech" (meat-cutting), because the meat used for them was previously finely chopped, or "sekli," and from the word "sikat'" (meat-sicking), because the pie contains a lot of juice, which flows out during eating or frying.

"I miss Ossetia so much that the other day I decided to make Ossetian cheese. I want as many people as possible to try this wonderful dish," says Nadezhda.

A simple-to-make and simple-tasting Komi dish, azya shyd, is a sour soup, the recipe for which was shared by our reader, Natalia Makarova.

A recipe for apple and pumpkin jam with the poetic name "Autumn in Kolomna" was sent to NeMoskva by regular reader Anastasia Yaroslavtseva.

A recipe for a traditional Karelian dish, rybnik, was sent to NeMoskva by reader Larisa Bagaeva.

The recipe for this lecho is distributed like this: someone is given a jar of this wonderful preparation, and the next day the person writes to the giver about how delicious it is and asks to share the recipe.

Today we're talking about a national Dagestani dish—chudu—flatbreads made with various fillings from unleavened and yeast dough.

A traditional and beloved dish. Our reader from Zaonezhye shares her recipe for the pirozhki with NeMoskva.

Today we're talking about a true northern dish—shan'gi. Some call them buns, others call them pies.

One of the most popular dishes in Circassian cuisine is libzha. It can be made with any type of meat. Armida from Cherkessk shared her chicken libzha recipe with NeMoskva. Armida got the recipe from her grandmother.

A quick and filling dish of Caucasian cuisine – Karachay-Balkar khichins.

Today, Anna Ankhimova, public relations specialist at the Kizhi Museum-Reserve, tells NeMoskva how to prepare the national Karelian dish, kalitki.

Today, we're featuring another dish with a story—Ossetian porridge, dzykka. Our reader from Vladikavkaz will share her story.

Beef tongue is considered one of the most popular ingredients in Caucasian cuisine. It makes equally filling and delicious dishes, whether hot or cold.

This recipe was shared with NeMoskva by our reader, Toma Khutugova from Mozdok.

A French accent in the mountains of Dagestan. Dagestani kurze—a Lak dish with an almost French name—is popular and dearly loved by the people. Kurze are similar to vareniki (dumplings)—they are made from elastic dough.

For Ossetians around the world, pies are not just the main national dish, without which no festive or memorial table is complete.