Russian Borscht – Hearty Beetroot and Beef Soup
Deep crimson beet soup with tender beef, cabbage and root vegetables, topped with sour cream and fresh dill.
16 recipes using potatoes — Beef stroganoff, borscht, pelmeni — rich and warming Eastern European cuisine.
These 16 russian potatoes recipes are ready in about 78 minutes on average, with 150–680 kcal per serving, and 50% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Russian cooking is warming and substantial — rich braises and dumplings finished with the cooling tang of dill and soured cream. When Russian cooks work with potatoes, they reach for dill, soured cream, onions, butter, mushrooms and bay, and the techniques that come up most across these recipes are boiling, simmering, sautéing and frying.
The comforting carbohydrate that roasts, mashes, fries and bakes its way into cuisines worldwide. In this collection it's most often cooked with carrots, onion, sour cream, fine sea salt, white cabbage and tomato paste. The dishes here span russian classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Russian Borscht – Hearty Beetroot and Beef Soup is the highest-rated dish in this collection at 4.8★ from 2,876 ratings.
Deep crimson beet soup with tender beef, cabbage and root vegetables, topped with sour cream and fresh dill.
A traditional Russian cabbage soup that's hearty and warming.
Traditional Russian cabbage soup with beef, root vegetables, and dill — a staple of Russian home cooking for centuries.
Russia's iconic potato salad with chicken, pickles, and mayo.
Hand-crafted Polish dumplings filled with creamy mashed potato and farmer's cheese, boiled and pan-fried in butter with caramelised onions.
Russia's iconic deep-crimson beetroot soup, rich with cabbage, potato and tender beef, finished with a generous dollop of smetana sour cream.
Russia's favourite celebration salad — diced potatoes, carrots, peas, pickles, eggs, and chicken or bologna, bound in a creamy mayonnaise dressing.
Russia's oldest soup — a nourishing broth of beef, fresh or sauerkraut cabbage, potatoes, and root vegetables, finished with sour cream.
The original 19th-century St Petersburg dish — strips of seared beef in a mustard-and-smetana sauce, served over crisp shoestring potatoes.
Russian Homestyle Smoky Tomato Traybake brings russian flavor to a practical traybake built with sweet potatoes, dill, sour cream, buckwheat and mushrooms, and a fresh dill finish.
A colorful cold salad of diced beets, potatoes, carrots and pickles dressed simply in sunflower oil and vinegar.
Crisp-edged shredded potato pancakes fried until golden, served hot with sour cream, a Russian and Eastern European classic.
The mayonnaise-bound diced potato, carrot, pickle, egg and bologna salad that anchors every Russian New Year's table.
Soft dumplings filled with mashed potato and farmer's cheese, boiled and finished with caramelized onions and sour cream.
Layered potatoes, cabbage and carrots baked under a savory sour cream and egg custard until golden — Russia's answer to a comforting vegetable casserole.
A festive spread of Olivier salad, herring under a fur coat and pelmeni, the traditional centerpieces of a Russian New Year's table.
Match the type to the dish: floury/starchy potatoes (Maris Piper, russet) for fluffy mash and crisp roasts; waxy ones for salads and gratins that need to hold their shape. Avoid green or sprouting tubers.
Store cool and dark, never in the fridge. Parboiling then roughing up the edges gives the crunchiest roast potatoes; soaking cut chips removes surface starch for crisper frying.
A filling source of potassium, vitamin C and resistant starch — most of the fibre and nutrients sit just under the skin.
Most of these 16 Russian potatoes recipes are ready in around 78 minutes from start to finish. The quickest, Draniki (Russian Potato Pancakes), takes about 40 minutes, while the slower-cooked dishes run up to 150 minutes.
Across this collection they range from about 150 to 680 kcal per serving, averaging 368 kcal — Shchi is the lightest option at 150 kcal.
Shchi is a great place to start — it's rated easy and comes together in about 60 minutes. 50% of the recipes here are beginner-friendly.
In these recipes, potatoes is most often paired with carrots, onion, sour cream, fine sea salt, white cabbage and tomato paste. Russian kitchens also lean on dill, soured cream, onions, butter, mushrooms and bay.
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