Recipe Catalog
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Kulebyaka with fish is an embodiment of Russian culinary tradition dating back to the 19th century. This pie, remarkable for its complex and multilayered filling, was a favorite dish at noble feasts. The taste of kulebyaka is unique: soft yeast dough infused with creamy notes hides tender fish, fried white mushrooms, and salmon, complemented by crumbly rice. Each piece is a harmony of textures and richness. The peculiarity of kulebyaka lies in the alternating layers of filling, creating a rich flavor spectrum. It can be served as a festive dish or used in everyday cooking for cozy family dinners. Baked to a golden color, it releases an appetizing aroma that attracts household members and guests to the table.
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A pie with several fillings, which are separated by pancakes - this is about kulebyaka. The famous Russian pastry was eaten by both the poor and the rich. Only the higher class had more substantial fillings. You can put anything and as much as you want in a kulebyaka - we decided to make it with meat, buckwheat and mushrooms.
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Kulebyaka with salmon is a true embodiment of Russian culinary tradition, rooted in ancient pies that Russian cuisine is famous for. Unlike regular pies, kulebyaka has a layered structure with a rich filling. The tender yeast dough, airy and golden-brown, envelops the juicy salmon, giving it a special aroma. The light sweetness of the onion, fried to a golden color, subtly enhances the flavor of the fish. This dish not only satisfies hunger but also provides a sense of coziness and warmth. Kulebyaka is perfect for festive gatherings and family dinners when you crave something traditional yet with an exquisite touch. It is best served hot, lightly brushed with butter to reveal all its flavor nuances.
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Kulebyaka with a complex filling is a true masterpiece of Russian cuisine, embodying the traditions of rich pies with multilayered fillings. Its roots go back to pre-revolutionary Russia when kulebyaka was considered an exquisite dish for festive tables. The dough is tender and airy with a crispy golden crust, while the filling is a triumph of flavor harmony: juicy meat, aromatic mushrooms, tender rice with eggs and herbs. Thanks to the layers of pancakes, each component retains its texture and richness. Kulebyaka is not just a pie but a culinary art that requires patience and skill. It is perfect for festive tables, impressing guests with its rich taste and appetizing appearance. This dish warms the soul, reminding one of family traditions, the warmth of home hearths, and the centuries-old history of Russian cuisine.
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Kulebyaka with chicken is a traditional dish of Russian cuisine, known for its rich flavor and juicy filling. Historically, kulebyaka was a festive pie prepared for special occasions. The tender and airy dough envelops a fragrant filling of chicken fillet, cream, rice, and herbs. Onion adds a light sweetness while dill brings freshness. The taste of kulebyaka is harmonious: the combination of soft dough and rich filling creates an unmatched gastronomic pleasure. This dish is perfect for family dinners or festive tables as it is not only hearty but also visually appetizing. Kulebyaka is best served warm with homemade sauce or sour cream. It pairs wonderfully with green salad and light vegetable garnishes, highlighting its delicate and rich flavor.
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There must be pies or pasties on the Christmas table, and nothing can be better than a traditional chicken pie or kulebyaka. This recipe for kulebyaka on four corners is from Oleg Olkhov, a popularizer of Russian cuisine, head of the Kremlin Kitchen project, former chef of the St. Danilov Monastery and a great friend of our editorial team. Follow his recommendations (we recorded everything in detail and made a video master class for you), and everything will definitely work out!
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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Lohikeitto is a gem of Finnish cuisine, a warming and tender soup with red fish. Its history roots in northern traditions where fish has always been a staple. The taste of Lohikeitto is a harmony of creamy softness, subtle thyme and dill aroma, complemented by rich fish broth. Potatoes add thickness and nourishment to the soup, while butter finishes the composition with silkiness. Served hot with rye bread, it offers comfort and warmth even on the coldest days. Lohikeitto is the perfect choice for those who appreciate simplicity and sophistication at the same time.
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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Fish broth made from the heads of red fish is the quintessence of Russian cuisine, embodying the traditions of northern regions where fish has always been a staple. This aromatic, rich broth is prepared from the heads of noble red fish, providing a deep flavor and appetizing golden hue. The richness of flavors unfolds through a combination of classic vegetables like onion, carrot, and fennel that add gentle sweetness. Lemon and orange zest add refined freshness while black pepper brings a hint of spiciness. This broth is perfect as a base for traditional Russian fish soups or as a standalone dish that warms the soul on cold days.
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Creamy fish soup with two types of fish is a harmonious blend of tenderness and richness rooted in European culinary traditions. This recipe combines the rich flavors of white and red fish with silky cream, creating an incredibly soft texture and pleasant aftertaste. The base of the dish is a fragrant broth infused with spices and vegetables that highlights the freshness of the fish. Mashed potatoes mixed with cream add tenderness and a creamy consistency to the soup, while subtle notes of dill complete the flavor composition. Such recipes are believed to have originated in coastal regions where fresh fish was a staple food. This dish is perfect for a cozy family dinner, warming with its rich taste and evoking memories of the sea breeze.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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A rich soup of Spanish fishermen, mostly common in the north of the country. Translated from Basque, "marmitako" means "from the pot" - local fishermen did not think about the appearance of the dish and threw into the pot everything that was at hand: tuna, pepper, garlic, potatoes and wine, of course.
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Porrusalda con bacalao, leek soup with cod. A classic of Spanish and Basque cuisine.
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