Exploring the Best Russian Dishes: Pelmeni and Borscht

When it comes to the culinary delights of Russia, there is a wide array of dishes to choose from. From the savory and comforting Pelmeni to the vibrant and flavorful Borscht, each dish offers a unique taste of Russian culture. In this article, we will take a deep dive into some of the most beloved Russian dishes, focusing on the classic Pelmeni and Borscht, and explore their rich history and culinary significance.

Pelmeni: The Ubiquitous Russian Dumpling

Pelmeni, often referred to as Russian ravioli, are one of the most beloved traditional Russian dishes. These small meat-filled dumplings are made from a soft, pillowy dough that is filled with a savory mixture of ground meat, usually beef and/or pork. Pelmeni are typically boiled and served with a creamy sauce, often sour cream and butter, or a hearty broth.

The combination of the tender, savory filling and the soft, flaky dough makes Pelmeni a comfort food cherished by Russians. These dumplings are versatile and can be enjoyed in various ways, making them a staple in many Russian households and restaurants. Their simplicity and rich flavors make them a crowd-pleaser, suitable for both casual and formal dining occasions.

Borscht: The Iconic Beetroot Soup

While Pelmeni hold a special place in the hearts of many Russians, the iconic Borscht takes the crown as a true Russian classic. Borscht is a vibrant beetroot-based soup that is rich in flavor and color. This traditional dish is made with tender beef strips cooked in a creamy mushroom sauce, often served over egg noodles or mashed potatoes.

The soup is made with a blend of flavors, including carrots, turnips, parsnips, and celeriac, all of which are grated and slowly cooked to ensure a tender texture. This hearty and comforting soup is not only delicious but also packed with nutrients, making it a perfect winter warmer.

Personal Preference: The Best Russian Dish

While Pelmeni and Borscht are undoubtedly delicious, the best Russian dish for each individual often depends on personal taste and preference. Some may opt for the savory richness of Beef Stroganoff, garlic and herb intimidate of Pirogs, or the umami flavor of Shashlik. However, it is widely agreed that these two dishes—Pelmeni and Borscht—stand out for their unique appeal.

For anyone who has had the pleasure of trying these traditional dishes, it is easy to understand why they are so beloved. Pelmeni and Borscht are more than just food; they are a taste of Russian culture and history.

Perfect Your Own Borscht: A Traditional Russian Recipe

To truly experience the magic of Borscht, there is no substitute for making it at home. Below is a classic Borscht recipe from the Cafe Pushkin in Moscow that has been passed down through generations. This soup is not only delicious but also rich in tradition and history.

Ingredients:

14 oz (400g) beef chuck roast, fat and sinews removed, cut into 1 inch cubes 8 1/2 cups beef stock 4 Tbsp extra virgin olive oil 1 onion, coarsely chopped 1/2 tsp caraway seed 2 carrots, grated 1 turnip, peeled and grated 1 parsnip, peeled and grated 1 small celery root, peeled and grated 2 large garlic cloves, crushed 10 allspice berries, crushed Bay leaves 2 Tbsp tomato puree 10 oz (280g) beetroots, peeled and coarsely grated 1/4 medium cabbage, shredded 2 Tbsp good red wine vinegar 2 Tbsp sugar Sea salt and freshly ground black pepper 7 oz (200g) kielbasa sausage, thinly sliced 1 smoked duck breast, skin removed, thinly sliced 2 Tbsp coarsely chopped flat-leaf parsley

Instructions:

The day before, place the beef in a large pan, cover with water, and bring to the boil. Reduce the heat and simmer for 5 minutes, then strain and rinse the meat under cold water. Return the meat to a clean pan, add the beef stock, and bring to the boil. Reduce the heat and simmer for 1-1.5 hours, skimming off any impurities that float to the surface. While the beef is simmering, heat a large dry frying pan over a medium heat. When the pan is hot, add the oil, then the onion. Fry over a medium-low heat for 10 minutes or until the onion is softened and slightly colored. Add the caraway seeds, carrots, turnip, parsnip, celeriac, garlic, allspice, and bay leaves. Cover with a lid and cook for 10 minutes more until the vegetables begin to soften. Add the tomato puree and cook for 5 minutes more. Transfer the contents of the frying pan to the beef pan and add the beetroots and cabbage. Simmer for 15-20 minutes or until all the vegetables are tender. Add the vinegar, sugar, a little salt, and the sausage and smoked duck breast. Simmer for 10 minutes more to heat the sausage and duck through. Remove the allspice and bay leaves from the pan, then add half the parsley and half the dill. Adjust the seasoning to achieve a balanced flavor. The soup should taste neither too sour nor too sweet. Remove the pan from the heat, cool, and chill overnight to allow the flavors to develop. The next day, bring the soup back to the boil and continue heating for 2-3 minutes to ensure it is very hot. Divide the soup between individual bowls, top with the remaining chopped parsley and dill, and serve with plenty of crusty bread and sour cream.

As you savor the rich flavors and vibrant colors of this traditional Borscht, remember the deep cultural significance it holds for Russians. This soup is not just a meal; it is a part of history, passed down through generations and celebrated with every spoonful.