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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"regions":393,"subregion":406,"nativeName":407,"cuisineIntro":408,"mustTrySlugs":409,"eatingCustoms":413,"cuisineDeepDive":414,"signatureIngredients":415,"slug":425,"name":426,"iso2":427,"continent":428,"localeSlug":425,"heroImage":429,"alternates":432},[394,397,400,403],{"name":395,"description":396},"Moscow and Central Russia","The heartland of shchi, rye bread, mushroom pies and buckwheat, and also the city where nineteenth-century restaurant cooking produced Olivier salad and Pozharsky cutlets. Everyday food here is the country's default register.",{"name":398,"description":399},"The North and Karelia","Cold-water fish, cloudberries and lingonberries, wild mushrooms, and a strong tradition of rye pastry — including open rye pies filled with porridge. Salting and smoking outrank almost every other technique.",{"name":401,"description":402},"Siberia and the Urals","Where pelmeni were born, along with the habit of freezing food outdoors as a preservation method. Game, river fish such as omul, pine nuts and cranberries define the pantry.",{"name":404,"description":405},"The Volga and the Southern Steppe","Wheat, sunflower oil, tomatoes and peppers make the cooking lighter and warmer, while centuries of Tatar and steppe influence show up in stuffed doughs, lamb and rice dishes.","Eastern Europe","Россия","Russian cooking is a kitchen of long winters, rye bread and sour dairy, and its first principle is preservation. Cabbage is salted into sauerkraut by the barrel, cucumbers and mushrooms go into brine, fish is salted and cold-smoked, berries are cooked down into loose preserves, and in Siberia dumplings are frozen outdoors by the sackful. Those preserved things are not footnotes — they are the seasoning. The sour edge in a bowl of shchi or solyanka comes from sauerkraut and pickle brine rather than from lemon, and the richness comes from smetana, the thick cultured sour cream stirred into almost every savory dish at the table rather than in the pot. The aromatics stay deliberately quiet: dill, bay leaf, black pepper, onion, garlic, and mustard or horseradish when heat is wanted. Grain carries as much weight as meat, with buckwheat, barley, millet and rye running through the everyday table, and the meal itself is built around soup, which here is the centre of lunch rather than a polite opening course.",[410,411,412],"pelmeni","shchi","medovik","A proper meal opens with zakuski, a spread of cold plates — pickles, salted fish, cured meats, salads, black bread and butter — that are grazed rather than served in order, and that exist partly to line the stomach for toasts. Then comes soup, then a hot main, then tea. Bread is on the table constantly and is treated with real respect; throwing it away is genuinely frowned upon. Smetana is added by each person at the table, not stirred into the pot, so everyone sets their own richness. Toasting is structured rather than casual: someone speaks, everyone drinks together, and drinking alone mid-conversation looks odd. Tea closes everything, poured strong and diluted to taste, with jam, honey, chocolate or a cake alongside and no hurry at all.","Start with the pantry, because it explains almost everything else. Rye, not wheat, is the historic bread grain — dense, sour, dark, and eaten with practically every savory dish. Buckwheat, toasted and simmered into kasha, is the default grain the way rice is elsewhere. Potatoes arrived late, in the eighteenth and nineteenth centuries, and were resisted before they became indispensable. Dairy comes in a family of cultured forms that are not interchangeable: smetana (sour cream) for finishing soups and salads, tvorog (fresh curd cheese) for baking and breakfast, kefir and ryazhenka for drinking. Sunflower oil, pressed from a plant that Russia adopted enthusiastically, is the everyday cooking fat, with butter reserved for pastry and richness.\n\nSoup is the structural centre of the meal. Shchi, built on cabbage, is the oldest and the most Russian; ukha is a clear fish soup, rassolnik is soured with pickle brine and barley, okroshka is a cold summer soup poured over with kvas or kefir, and solyanka is the loud, salty-sour one made from whatever smoked and cured meats the kitchen has. Borscht is eaten across Russia and beloved there, but its origin and identity are Ukrainian, and it belongs to Ukraine's culinary heritage rather than Russia's — a distinction worth keeping straight even when the same bowl appears on both tables.\n\nThe defining old technique was the russkaya pech, the huge masonry stove that heated the house. It gave falling, indirect heat rather than a flame, which suited long braises, slow-baked porridges, milk left to brown and thicken for hours, and the technique called tomlenie — something between stewing and steeping. Almost nothing was fried, because there was no direct fire to fry over. When cooking moved to the stovetop, dishes were rewritten for pans, which is why so many modern Russian recipes ask you to imitate gentleness rather than to chase browning.\n\nThere are really two Russian kitchens sitting on top of each other. One is the peasant and monastic tradition of grains, cabbage, mushrooms, fish and pies, shaped by the Orthodox fasting calendar that removes meat and dairy for a large part of the year and left behind a serious repertoire of vegan cooking. The other is the aristocratic kitchen of the nineteenth century, when French chefs worked in noble houses and produced beef Stroganoff, Olivier salad, Pozharsky cutlets and the grand pies of the Moscow restaurant era. The Soviet century then flattened both into a standardised canteen canon, with printed state cookbooks fixing recipes so firmly that many Russians still consider a dish wrong if it deviates.\n\nRegionally, the country is too vast for one answer. Siberia freezes and stockpiles, and gave the whole country pelmeni. The northern coast and Karelia lean on fish, berries, mushrooms and rye pies. The Volga carries deep Tatar influence, and the southern steppe grows the wheat, sunflowers, tomatoes and peppers that make its cooking noticeably lighter. Shashlik, plov and other dishes now eaten daily in Russian cities came from the Caucasus and Central Asia and never stopped being recognisably theirs.",[416,417,418,419,420,421,422,423,424],"smetana (sour cream)","sauerkraut","rye bread","dill","buckwheat","pickled cucumbers and their brine","mushrooms","horseradish and mustard","honey","russia","Russia","ru","Europe",{"alt":430,"src":431},"Russian kitchen staples arranged on dark wood — rye bread, sour cream, dill, sauerkraut and pickled cucumbers","\u002Fimages\u002Fcountries\u002Frussia.jpg",{"en":433},"\u002Fcountry\u002Frussia",{"items":435,"total":732,"page":733,"limit":540,"hasMore":734},[436,473,507,536,563,596,622,649,679,704],{"slug":437,"title":438,"shortTitle":439,"nativeName":440,"romanized":441,"countrySlug":425,"baseServings":442,"prepMinutes":443,"cookMinutes":444,"difficulty":445,"course":446,"diet":448,"mainIngredients":449,"images":454,"keywords":464,"publishedAt":471,"updatedAt":471,"authorSlug":472},"beef-stroganoff","Beef Stroganoff (Beef Strips in Mustard Sour Cream)","Beef Stroganoff","Бефстроганов","Befstroganov",4,15,20,"easy",[447],"main",[],[450,451,452,453],"beef-chuck","sour-cream","onion","butter",[455,458,460,462],{"alt":456,"src":457},"Skillet of beef stroganoff, browned beef strips in a pale mustard sour cream sauce with onions and parsley","\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero.jpg",{"alt":456,"src":459},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-16x9.jpg",{"alt":456,"src":461},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-1x1.jpg",{"alt":456,"src":463},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-4x3.jpg",[465,466,467,468,469,470],"beef stroganoff","befstroganov","sour cream sauce","russian beef","mustard sauce","quick dinner","2026-08-20","dishroute-kitchen",{"slug":474,"title":475,"shortTitle":476,"nativeName":477,"romanized":478,"countrySlug":425,"baseServings":442,"prepMinutes":443,"cookMinutes":479,"restMinutes":480,"difficulty":481,"course":482,"diet":484,"mainIngredients":487,"images":492,"keywords":502,"publishedAt":471,"updatedAt":471,"authorSlug":472},"blini","Blini (Thin Yeast-Risen Russian Pancakes)","Blini","Блины","Bliny",30,90,"medium",[483],"breakfast",[485,486],"vegetarian","nut-free",[488,489,490,491,453],"flour","milk","eggs","yeast",[493,496,498,500],{"alt":494,"src":495},"Stack of thin lacy Russian blini pancakes with sour cream, jam and salted salmon on the side","\u002Fimages\u002Frecipes\u002Fblini\u002Fhero.jpg",{"alt":494,"src":497},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-16x9.jpg",{"alt":494,"src":499},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-1x1.jpg",{"alt":494,"src":501},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-4x3.jpg",[474,503,504,505,506,420,483],"russian pancakes","yeast pancakes","maslenitsa","smetana",{"slug":508,"title":509,"shortTitle":510,"nativeName":511,"romanized":510,"countrySlug":425,"baseServings":512,"prepMinutes":480,"cookMinutes":513,"restMinutes":480,"difficulty":514,"course":515,"diet":516,"mainIngredients":518,"images":520,"keywords":530,"publishedAt":471,"updatedAt":471,"authorSlug":472},"kulebyaka","Kulebyaka (Layered Salmon and Buckwheat Pie)","Kulebyaka","Кулебяка",8,55,"hard",[447],[517],"pescatarian",[519,420,422,490,488],"salmon",[521,524,526,528],{"alt":522,"src":523},"Sliced kulebyaka showing layers of salmon, buckwheat, mushrooms and egg inside a golden yeasted crust","\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero.jpg",{"alt":522,"src":525},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-16x9.jpg",{"alt":522,"src":527},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-1x1.jpg",{"alt":522,"src":529},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-4x3.jpg",[508,531,532,533,420,534,535],"coulibiac","salmon pie","russian pie","layered pie","yeast dough",{"slug":412,"title":537,"shortTitle":538,"nativeName":539,"romanized":538,"countrySlug":425,"baseServings":540,"prepMinutes":541,"cookMinutes":542,"restMinutes":543,"difficulty":514,"course":544,"diet":546,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":471,"updatedAt":471,"authorSlug":472},"Medovik (Russian Honey Layer Cake)","Medovik","Медовик",12,75,45,480,[545],"dessert",[485,486],[424,488,451,453,490],[549,552,554,556],{"alt":550,"src":551},"Slice of Russian medovik honey cake showing many thin dark layers with pale sour cream between them","\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-1x1.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-4x3.jpg",[412,559,560,561,506,562],"honey cake","layer cake","russian dessert","sour cream frosting",{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"romanized":568,"countrySlug":425,"baseServings":512,"prepMinutes":569,"cookMinutes":479,"restMinutes":570,"difficulty":445,"course":571,"diet":574,"mainIngredients":575,"images":579,"keywords":589,"publishedAt":471,"updatedAt":471,"authorSlug":472},"olivier-salad","Olivier Salad (Potato, Pea and Pickle Salad)","Olivier Salad","Салат Оливье","Salat Olivye",40,60,[572,573],"appetizer","side",[],[576,577,490,578],"potato","peas","carrot",[580,583,585,587],{"alt":581,"src":582},"Bowl of Olivier salad with evenly diced potato, carrot, egg, peas and pickles in mayonnaise, topped with dill","\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-1x1.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-4x3.jpg",[590,591,592,593,594,595],"olivier salad","russian salad","potato salad","new year","mayonnaise salad","zakuski",{"slug":410,"title":597,"shortTitle":598,"nativeName":599,"romanized":600,"countrySlug":425,"region":401,"baseServings":601,"prepMinutes":541,"cookMinutes":443,"restMinutes":569,"difficulty":481,"course":602,"diet":603,"mainIngredients":604,"images":607,"keywords":617,"publishedAt":471,"updatedAt":471,"authorSlug":472},"Pelmeni (Siberian Meat Dumplings)","Pelmeni","Пельмени","Pel'meni",6,[447],[],[488,605,606,452,490],"ground-beef","ground-pork",[608,611,613,615],{"alt":609,"src":610},"Bowl of boiled Siberian pelmeni dumplings glossy with butter, topped with sour cream, dill and black pepper","\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-1x1.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-4x3.jpg",[410,618,619,620,621,506],"siberian dumplings","meat dumplings","russian dumplings","freezer food",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"romanized":625,"countrySlug":425,"baseServings":627,"prepMinutes":542,"cookMinutes":513,"restMinutes":628,"difficulty":481,"course":629,"diet":631,"mainIngredients":632,"images":634,"keywords":644,"publishedAt":471,"updatedAt":471,"authorSlug":472},"russian-pirozhki","Pirozhki (Russian Stuffed Yeast Buns)","Pirozhki","Пирожки",16,110,[630],"snack",[485,486],[488,633,490,453,452],"cabbage",[635,638,640,642],{"alt":636,"src":637},"Tray of golden baked Russian pirozhki buns, one torn open to show the cabbage, egg and dill filling","\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-1x1.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-4x3.jpg",[645,646,647,648,535,630],"pirozhki","russian buns","stuffed buns","cabbage filling",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"romanized":654,"countrySlug":425,"region":655,"baseServings":442,"prepMinutes":656,"cookMinutes":657,"restMinutes":479,"difficulty":481,"course":658,"diet":659,"mainIngredients":660,"images":662,"keywords":672,"publishedAt":471,"updatedAt":471,"authorSlug":472},"kotleta-pozharskaya","Pozharsky Cutlets (Breaded Minced Chicken Cutlets)","Pozharsky Cutlets","Пожарская котлета","Pozharskaya kotleta","Tver",35,25,[447],[],[661,453,489,490],"chicken",[663,666,668,670],{"alt":664,"src":665},"Golden Pozharsky chicken cutlets with a spiky bread-cube crust, served with mashed potato and lemon","\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-4x3.jpg",[673,674,675,676,677,678],"pozharsky cutlet","kotleta pozharskaya","chicken cutlet","russian cutlet","torzhok","breaded chicken",{"slug":411,"title":680,"shortTitle":681,"nativeName":682,"romanized":681,"countrySlug":425,"baseServings":601,"prepMinutes":657,"cookMinutes":683,"difficulty":445,"course":684,"diet":686,"mainIngredients":687,"images":689,"keywords":699,"publishedAt":471,"updatedAt":471,"authorSlug":472},"Shchi (Russian Cabbage and Root Vegetable Soup)","Shchi","Щи",150,[685],"soup",[],[417,688,576,578],"beef-brisket",[690,693,695,697],{"alt":691,"src":692},"Bowl of Russian shchi cabbage soup with beef and potato, topped with sour cream and chopped dill","\u002Fimages\u002Frecipes\u002Fshchi\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fshchi\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fshchi\u002Fhero-1x1.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fshchi\u002Fhero-4x3.jpg",[411,700,417,701,702,506,703],"cabbage soup","russian soup","beef broth","winter soup",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"romanized":707,"countrySlug":425,"baseServings":601,"prepMinutes":479,"cookMinutes":570,"difficulty":481,"course":709,"diet":710,"mainIngredients":711,"images":717,"keywords":727,"publishedAt":471,"updatedAt":471,"authorSlug":472},"solyanka","Solyanka (Sour Soup with Smoked Meats and Olives)","Solyanka","Солянка",[685],[],[712,713,714,715,716],"kielbasa","ham","olives","capers","tomato-paste",[718,721,723,725],{"alt":719,"src":720},"Bowl of Russian solyanka soup with smoked meats, olives, a lemon slice, sour cream and dill","\u002Fimages\u002Frecipes\u002Fsolyanka\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fsolyanka\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fsolyanka\u002Fhero-1x1.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fsolyanka\u002Fhero-4x3.jpg",[705,701,728,729,714,730,731],"smoked meats","pickled cucumber","sour soup","zakuska",10,1,false,{"links":736,"total":732},[737,738,740,742,744,746,747,749,750,752],{"slug":437,"title":439,"iso2":427,"minutes":656},{"slug":474,"title":476,"iso2":427,"minutes":739},135,{"slug":508,"title":510,"iso2":427,"minutes":741},235,{"slug":412,"title":538,"iso2":427,"minutes":743},600,{"slug":564,"title":566,"iso2":427,"minutes":745},130,{"slug":410,"title":598,"iso2":427,"minutes":745},{"slug":623,"title":625,"iso2":427,"minutes":748},210,{"slug":650,"title":652,"iso2":427,"minutes":480},{"slug":411,"title":681,"iso2":427,"minutes":751},175,{"slug":705,"title":707,"iso2":427,"minutes":480},{"items":754,"total":785,"page":733,"limit":785,"hasMore":734},[755,765,775],{"slug":410,"title":597,"shortTitle":598,"nativeName":599,"romanized":600,"countrySlug":425,"region":401,"baseServings":601,"prepMinutes":541,"cookMinutes":443,"restMinutes":569,"difficulty":481,"course":756,"diet":757,"mainIngredients":758,"images":759,"keywords":764,"publishedAt":471,"updatedAt":471,"authorSlug":472},[447],[],[488,605,606,452,490],[760,761,762,763],{"alt":609,"src":610},{"alt":609,"src":612},{"alt":609,"src":614},{"alt":609,"src":616},[410,618,619,620,621,506],{"slug":411,"title":680,"shortTitle":681,"nativeName":682,"romanized":681,"countrySlug":425,"baseServings":601,"prepMinutes":657,"cookMinutes":683,"difficulty":445,"course":766,"diet":767,"mainIngredients":768,"images":769,"keywords":774,"publishedAt":471,"updatedAt":471,"authorSlug":472},[685],[],[417,688,576,578],[770,771,772,773],{"alt":691,"src":692},{"alt":691,"src":694},{"alt":691,"src":696},{"alt":691,"src":698},[411,700,417,701,702,506,703],{"slug":412,"title":537,"shortTitle":538,"nativeName":539,"romanized":538,"countrySlug":425,"baseServings":540,"prepMinutes":541,"cookMinutes":542,"restMinutes":543,"difficulty":514,"course":776,"diet":777,"mainIngredients":778,"images":779,"keywords":784,"publishedAt":471,"updatedAt":471,"authorSlug":472},[545],[485,486],[424,488,451,453,490],[780,781,782,783],{"alt":550,"src":551},{"alt":550,"src":553},{"alt":550,"src":555},{"alt":550,"src":557},[412,559,560,561,506,562],3,1788563734040]