An old dish that is delicious

This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.It'll warm you up!Be sure to decide on the amount of salt you want before adding the tomatoes. The acidity of the tomatoes will make it harder to discern the salty flavor. Recipe by kanau0902

This was the feature dish at Pechika, a restaurant that used to be in Shinjuku Isetan. After a number of tries, I was finally able to recreate it.Wash the beef carefully. Use a good quality soup stock! It's ok to add a lot of cabbage -- even if it overflows from the pot!We eat the whole amount for dinner. We can eat it up because it has so much vegetable. For 4 to 5 servings. Recipe by Yoshibou

Just something I made from last night's leftover rib roast and whatever was in the fridge. :)

My aunty Dorothea grew up in Ukraine and weekends, her house would smell of beef broth she made for Sunday borscht soup. She cooked for eight, plus unexpected guests, used more beef bouillion cubes if she got unexpected dinner guests.She always used beef, beet, potato and cabbage, and then used any thing available from the garden and any kitchen leftovers. Every body got two bowls of soup with a dollop of home made smetana, see recipe in here, or regular sour cream, and as much garlic bread as we wanted.

This borscht is not substantial enough to serve as a main dish, but is good as a light soup to go with a meal.The meat and vegetables are to be cut into small pieces so they can easily be eaten using a spoon.*Use sour cream or yoghurt to balance the sweetness of the beetroot. The soup tastes better after letting the flavors blend overnight. Recipe by Cookie shiasu

I recently returned from Kazakhstan where I had some really delicious authentic Russian borsht stew. This recipe was my attempt to recreate it and it turned out very close to the real thing. Enjoy!

My uncle Mike taught me this recipe. He was taught it by an old Russian lady back when he was a boy. It's been adapted to fit modern ingredients and convenience, but he claims the flavor is spot on. Anyway you look at it it's a tasty easy recipe for a cold winter day.

A sweet twist on kraut.

Olivier salad was invented by a Belgian cook, not a Russian. It was in 1860s when Lucien Olivier, a Belgian chef who worked at the Hermitage – one of Moscow’s most popular restaurants at that time, found the original recipe of the salad, hence the name of the dish.Olivier Salad/"Russian potato salad" is a meal on its own. Loaded with lots of vegetables, meats and eggs and finished with creamy mayo, this Russian salad is so satisfying and filling! Olivier salad is versatile, as long as it includes potatoes and dressed in mayonnaise. One can make it healthy, less healthy, expensive, cheap, exclusive, economical, and so on. Enjoy!