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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",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":514,"pronunciation":541,"substitutions":542,"slug":555,"title":556,"shortTitle":557,"nativeName":558,"romanized":557,"countrySlug":559,"baseServings":560,"prepMinutes":561,"cookMinutes":486,"difficulty":562,"course":563,"diet":565,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":583,"updatedAt":583,"authorSlug":584,"summary":585,"localeSlug":555,"alternates":586},[394,397,400,403,406],{"answer":395,"question":396},"Shchi is a Russian soup built on cabbage, sour from sauerkraut or its brine, with no beetroot at all. Borscht is a Ukrainian soup whose defining ingredient is beetroot, which gives it the deep red color and an earthy sweetness shchi never has. They are separate dishes from separate traditions, and borscht is Ukrainian in origin even though it is eaten widely across the region.","What is the difference between shchi and borscht?",{"answer":398,"question":399},"It depends entirely on the jar. Commercial sauerkraut varies enormously in salt and acidity, so taste it first: if it makes you wince, rinse it under cold water and squeeze it dry; if it tastes pleasantly tangy, just drain it and keep a few spoonfuls of the brine to adjust the soup at the end.","Do I have to rinse the sauerkraut?",{"answer":401,"question":402},"Acid stops potato starch from swelling, so potatoes added at the same time as sauerkraut can stay firm no matter how long they cook. Give the potatoes ten minutes alone in the broth first, and they will be soft before the sour cabbage joins them.","Why did my potatoes stay hard?",{"answer":404,"question":405},"Yes, and it is traditional rather than a compromise. Orthodox fasting periods removed meat for months at a time, so lean shchi built on dried and fresh mushrooms is a genuine historical version. Use 30 g dried porcini soaked in hot water, and add both the mushrooms and their strained soaking liquid to the pot.","Can I make shchi without meat?",{"answer":407,"question":408},"Noticeably sour but rounded, closer to a good sourdough than to vinegar. If your bowl is sharp and thin, the sauerkraut was not stewed long enough on its own before joining the broth; a spoonful of sour cream and another ten minutes of simmering will usually fix it.","How sour should shchi actually taste?",[410,411,412,413,414,415],"Taste your sauerkraut before you start. Some brands are mild, some are punishing — rinse the sharp ones, and barely rinse the gentle ones.","Never add sauerkraut to raw potatoes. Acid keeps potato from softening, so give the potato a ten-minute head start in the broth.","Skim the broth properly during the first fifteen minutes of simmering; the grey foam is what makes cabbage soup taste muddy.","Keep the broth at a lazy simmer with bubbles breaking one at a time. A rolling boil turns the brisket stringy and clouds everything.","Salt at the very end. Sauerkraut, brine and long reduction all push the salt level up on their own.","Make it a day early if you can. Shchi genuinely improves overnight, which is the one piece of soup folklore that turns out to be true.","🥬","Shchi is a cabbage soup, and after that sentence nothing about it is simple. Sauerkraut is rinsed, squeezed and stewed on its own until the raw brine sharpness softens into something almost sweet, then it goes into a slow beef broth with carrot, onion, celeriac and potato and cooks until every ingredient tastes of the same thing. The result is sour but not aggressive, meaty but light, and thin enough to drink from the spoon rather than chew through. Russians have eaten some version of it for roughly a thousand years, through fasting days without meat and feast days with it, which is why the soup carries more cultural weight than any bowl of cabbage reasonably should. Serve it with a heavy spoonful of sour cream, a shower of dill, and dark rye bread rubbed with garlic.","Shchi predates most of what people think of as Russian cuisine. Cabbage reached the Slavic lands early, salting it for winter was universal long before potatoes or tomatoes existed in Europe, and a pot of soured cabbage cooked in the masonry stove was the daily meal in peasant households for centuries. The old sayings treat it as the definition of eating at all: shchi and kasha, and you have been fed. Because the Orthodox fasting calendar removed meat and dairy for a large share of the year, the soup evolved in two parallel versions — the rich one with beef or pork, and the lean one built on mushroom or vegetable broth, which is genuinely good rather than a sad substitute.\n\nThe defining trick is time, and specifically cold time. Shchi made in the russkaya pech cooked for hours in falling heat, and the household habit was to carry the pot into the cold entrance hall or out into the snow overnight. The next day the soup tasted rounder, less sharply sour, and more unified — sutochnye shchi, day-old shchi, is a named dish rather than leftovers. In hard winters it was frozen solid in blocks and hacked off in pieces for travel, which is one of the more practical things anyone has ever done with soup.\n\nThere is a small taxonomy inside the name. Kislye shchi are made from sauerkraut and belong to winter. Svezhie shchi use fresh cabbage and taste lighter and greener. Zelyonye shchi swap cabbage for sorrel in spring and are often finished with a halved boiled egg. What holds them together is the sour note — from sauerkraut, from its brine, from sorrel, or in some old recipes from a splash of the fermented rye drink kvas — and the smetana stirred in at the table by each eater. This recipe takes the winter route, because sauerkraut is where shchi tastes most like itself.","Shchi keeps 4 days refrigerated and improves for the first two. Cool it quickly rather than leaving the pot on the stove — cabbage soups sour in the wrong way if they cool slowly. Reheat over low heat until it steams, without boiling. It freezes well for 3 months, though the potato turns slightly grainy on thawing; if you plan to freeze it, leave the potato out and add fresh diced potato while reheating.",[421,422,423,424],"The sauerkraut is stewed separately before it meets the broth, which is the step that turns harsh brine into rounded, savory sourness.","Built on a real beef broth made in the same pot, so there is no stock cube flavor anywhere in the bowl.","Tells you how to make the day-after version deliberately, instead of treating it as reheated leftovers.","Includes an honest fasting-day version that stands on mushrooms rather than pretending meat is optional.",[426,427,428],"Large heavy pot or Dutch oven, at least 5 litres","Small skillet for the sauerkraut","Fine skimmer or slotted spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},15,22,5,980,24,320,[437],"Dark rye bread, ideally rubbed with a cut garlic clove, plus salted pork fat or a plate of pickles on the side.",[439,442,445],{"name":440,"description":441},"Sutochnye shchi (day-old shchi)","Cool the finished soup fast, refrigerate overnight, then reheat gently. The sourness rounds out and the flavors merge — Russians treat this as a better dish, not a reheated one.",{"name":443,"description":444},"Postnye shchi (fasting shchi)","Skip the beef and build the broth on 30 g dried porcini plus fresh mushrooms and root vegetables. Finish with oil instead of butter and skip the smetana for a fully vegan bowl.",{"name":446,"description":447},"Zelyonye shchi (green shchi)","A spring version where sorrel and spinach replace the cabbage entirely, served with half a boiled egg in each bowl and plenty of sour cream.",[449,455,459,464,468,472,477,480,482,485,489,493,497,501,505,510],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},700,"beef-brisket","beef brisket or shank, in two large pieces","g","For the broth",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},3,"cold water","l",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},1,"onion","onion, halved and left unpeeled","piece",{"qty":465,"ref":466,"name":467,"unit":463,"group":454},2,"bay-leaf","bay leaves",{"qty":469,"ref":470,"name":471,"unit":463,"group":454},8,"black-pepper","black peppercorns",{"qty":473,"ref":474,"name":475,"unit":453,"group":476},500,"sauerkraut","sauerkraut, drained","For the soup",{"qty":478,"ref":479,"name":479,"unit":453,"group":476},30,"butter",{"qty":460,"ref":461,"name":481,"unit":463,"group":476},"onion, finely diced",{"qty":465,"ref":483,"name":484,"unit":463,"group":476},"carrot","carrots, in small dice",{"qty":486,"ref":487,"name":488,"unit":453,"group":476},150,"celeriac","celeriac, in small dice",{"qty":490,"ref":491,"name":492,"unit":453,"group":476},400,"potato","floury potatoes, in 2 cm cubes",{"qty":460,"ref":494,"name":495,"unit":496,"group":476},"tomato-paste","tomato paste","tbsp",{"qty":456,"ref":498,"name":499,"unit":500,"group":476},"garlic","garlic, crushed","clove",{"qty":502,"name":503,"unit":504,"group":476},null,"salt and black pepper","to taste",{"qty":506,"ref":507,"name":508,"unit":453,"group":509},200,"sour-cream","smetana or full-fat sour cream","To serve",{"qty":460,"ref":511,"name":512,"unit":513,"group":509},"dill","dill, chopped, stalks and all","cup",[515,520,525,528,532,537],{"tip":516,"text":517,"title":518,"timerSeconds":519},"Starting in cold water is what pulls the flavor into the broth. Meat dropped into boiling water seals and keeps it.","Put the beef in a large pot with the cold water, bring it slowly to a bare simmer, and skim off the grey foam as it rises for the first fifteen minutes until the surface is clear. Add the halved onion, bay leaves and peppercorns, then cook uncovered at the gentlest possible simmer for 2 hours, until the meat gives way easily to a fork.","Start the broth",7200,{"tip":521,"text":522,"title":523,"timerSeconds":524},"This step is the whole difference between real shchi and boiled pickled cabbage. Do not skip it.","Taste the sauerkraut; rinse and squeeze it if it is aggressively salty. Melt the butter in a skillet, add the sauerkraut and a ladle of broth, cover, and stew over low heat for 30 minutes, stirring now and then, until it smells mellow and faintly sweet rather than sharp.","Stew the sauerkraut separately",1800,{"text":526,"title":527},"Push the sauerkraut to one side of the skillet, add a little more butter, and fry the diced onion, carrot and celeriac for 8 minutes until the onion is translucent and the carrot has lost its raw edge. Stir in the tomato paste and cook for 2 minutes more, until it darkens to brick red and stops smelling sharp.","Build the vegetable base",{"text":529,"title":530,"timerSeconds":531},"Lift the beef out and set it aside, then strain the broth and discard the onion and spices. Return the broth to the pot, bring to a simmer, add the potato cubes and cook for 10 minutes so they start to soften before any acid reaches them.","Strain and combine",600,{"tip":533,"text":534,"title":535,"timerSeconds":536},"If it tastes flat, add a spoonful of the reserved sauerkraut brine rather than more salt.","Tip in the stewed sauerkraut with the vegetable base, add the beef pulled or cut into bite-sized pieces, and simmer everything together for 25 minutes until the potato crushes against the side of the pot and the broth tastes unified rather than like separate ingredients. Stir in the crushed garlic in the last minute, then season with salt and pepper.","Finish the soup",1500,{"text":538,"title":539,"timerSeconds":540},"Take the pot off the heat, cover it, and let the soup stand for at least 20 minutes before serving so the sourness settles. Ladle into bowls, add a generous spoonful of smetana to each, and finish with a heavy scattering of dill and dark bread on the side.","Rest, then serve",1200,"shchee",[543,547,551],{"note":544,"swap":545,"original":546},"Any cut with connective tissue works. A smoked hock pushes the soup toward the Ukrainian and Polish end of the family, but it tastes excellent.","Beef shank, short ribs, or a smoked pork hock","Beef brisket",{"note":548,"swap":549,"original":550},"This makes svezhie shchi rather than kislye shchi — lighter and less complex, but a legitimate version of the same soup.","Fresh white cabbage plus 3 tbsp cider vinegar or pickle brine","Sauerkraut",{"note":552,"swap":553,"original":554},"Celeriac gives a background sweetness rather than a distinct flavor, so its absence is forgivable.","Two celery stalks and a parsley root, or just extra carrot","Celeriac","shchi","Shchi (Russian Cabbage and Root Vegetable Soup)","Shchi","Щи","russia",6,25,"easy",[564],"soup",[],[474,451,491,483],[568,571,573,575],{"alt":569,"src":570},"Bowl of Russian shchi cabbage soup with beef and potato, topped with sour cream and chopped dill","\u002Fimages\u002Frecipes\u002Fshchi\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fshchi\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fshchi\u002Fhero-1x1.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fshchi\u002Fhero-4x3.jpg",[555,578,474,579,580,581,582],"cabbage soup","russian soup","beef broth","smetana","winter soup","2026-08-20","dishroute-kitchen","The oldest soup in the Russian repertoire: sauerkraut and root vegetables simmered slowly in beef broth until the sourness turns round and sweet, then served with smetana, dill and black bread.",{"en":587},"\u002Frecipe\u002Fshchi",{"items":589,"total":862,"page":460,"limit":434,"hasMore":863},[590,620,653,682,711,742,769,796,825,835],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"romanized":595,"countrySlug":559,"baseServings":596,"prepMinutes":430,"cookMinutes":597,"difficulty":562,"course":598,"diet":600,"mainIngredients":601,"images":603,"keywords":613,"publishedAt":583,"updatedAt":583,"authorSlug":584},"beef-stroganoff","Beef Stroganoff (Beef Strips in Mustard Sour Cream)","Beef Stroganoff","Бефстроганов","Befstroganov",4,20,[599],"main",[],[602,507,461,479],"beef-chuck",[604,607,609,611],{"alt":605,"src":606},"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":605,"src":608},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-1x1.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-4x3.jpg",[614,615,616,617,618,619],"beef stroganoff","befstroganov","sour cream sauce","russian beef","mustard sauce","quick dinner",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"romanized":625,"countrySlug":559,"baseServings":596,"prepMinutes":430,"cookMinutes":478,"restMinutes":626,"difficulty":627,"course":628,"diet":630,"mainIngredients":633,"images":638,"keywords":648,"publishedAt":583,"updatedAt":583,"authorSlug":584},"blini","Blini (Thin Yeast-Risen Russian Pancakes)","Blini","Блины","Bliny",90,"medium",[629],"breakfast",[631,632],"vegetarian","nut-free",[634,635,636,637,479],"flour","milk","eggs","yeast",[639,642,644,646],{"alt":640,"src":641},"Stack of thin lacy Russian blini pancakes with sour cream, jam and salted salmon on the side","\u002Fimages\u002Frecipes\u002Fblini\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-1x1.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-4x3.jpg",[621,649,650,651,581,652,629],"russian pancakes","yeast pancakes","maslenitsa","buckwheat",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"romanized":656,"countrySlug":559,"baseServings":469,"prepMinutes":626,"cookMinutes":658,"restMinutes":626,"difficulty":659,"course":660,"diet":661,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":583,"updatedAt":583,"authorSlug":584},"kulebyaka","Kulebyaka (Layered Salmon and Buckwheat Pie)","Kulebyaka","Кулебяка",55,"hard",[599],[662],"pescatarian",[664,652,665,636,634],"salmon","mushrooms",[667,670,672,674],{"alt":668,"src":669},"Sliced kulebyaka showing layers of salmon, buckwheat, mushrooms and egg inside a golden yeasted crust","\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-1x1.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-4x3.jpg",[654,677,678,679,652,680,681],"coulibiac","salmon pie","russian pie","layered pie","yeast dough",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"romanized":685,"countrySlug":559,"baseServings":687,"prepMinutes":688,"cookMinutes":689,"restMinutes":690,"difficulty":659,"course":691,"diet":693,"mainIngredients":694,"images":696,"keywords":706,"publishedAt":583,"updatedAt":583,"authorSlug":584},"medovik","Medovik (Russian Honey Layer Cake)","Medovik","Медовик",12,75,45,480,[692],"dessert",[631,632],[695,634,507,479,636],"honey",[697,700,702,704],{"alt":698,"src":699},"Slice of Russian medovik honey cake showing many thin dark layers with pale sour cream between them","\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-4x3.jpg",[683,707,708,709,581,710],"honey cake","layer cake","russian dessert","sour cream frosting",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"romanized":716,"countrySlug":559,"baseServings":469,"prepMinutes":717,"cookMinutes":478,"restMinutes":718,"difficulty":562,"course":719,"diet":722,"mainIngredients":723,"images":725,"keywords":735,"publishedAt":583,"updatedAt":583,"authorSlug":584},"olivier-salad","Olivier Salad (Potato, Pea and Pickle Salad)","Olivier Salad","Салат Оливье","Salat Olivye",40,60,[720,721],"appetizer","side",[],[491,724,636,483],"peas",[726,729,731,733],{"alt":727,"src":728},"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":727,"src":730},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-1x1.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-4x3.jpg",[736,737,738,739,740,741],"olivier salad","russian salad","potato salad","new year","mayonnaise salad","zakuski",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"romanized":747,"countrySlug":559,"region":748,"baseServings":560,"prepMinutes":688,"cookMinutes":430,"restMinutes":717,"difficulty":627,"course":749,"diet":750,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":583,"updatedAt":583,"authorSlug":584},"pelmeni","Pelmeni (Siberian Meat Dumplings)","Pelmeni","Пельмени","Pel'meni","Siberia and the Urals",[599],[],[634,752,753,461,636],"ground-beef","ground-pork",[755,758,760,762],{"alt":756,"src":757},"Bowl of boiled Siberian pelmeni dumplings glossy with butter, topped with sour cream, dill and black 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