Tag Archive for: Russia


Russian Cabbage Salad

Jennifer Wolfgramm - Missionary Luke Wolfgramm's Wife
Course Salad
Cuisine Russian
Servings 6


  • 1 lb green cabbage thinly sliced
  • 2-3 carrots coarsely grated
  • 1 tsp sugar
  • salt
  • 1 tbsp vinegar
  • 1 small cucumber sliced into circles and then into thin sticks
  • oil Russians usually use sunflower oil
  • fresh dill


  • Mix the cabbage, carrots, sugar and salt in a large bowl. Squeeze and stir the mixture with your hands to help the cabbage release some juice.
  • Add the vinegar, cucumber, oil, and lots of fresh dill.
  • Add more salt or vinegar to taste.


This cabbage salad is the most common salad in classic Russian cuisine. It's name in Russian is literally "Vitamin Salad." I've given you the base recipe, after this you are only limited by your imagination! Here are some common variations:
Variation 1. Omit the cucumber. Add in finely chopped sweet red pepper and finely chopped sweet red (or sweet yellow) onion.
Variation 2. Omit the cucumber. Add in apple and sweet onion, thinly sliced into "sticks."
Variation 3. Omit the carrot. Increase the amount of cucumber and other greens (green onion, dill, parsley). I like this salad with the pretty shades of green.
Variation 4. Omit the cucumber.
This is a fresh, healthy salad that is an excellent replacement for coleslaw in your summer menus. It makes a nice side dish with pork, beef, or other heavier main dishes.



Russian Hunter's Salad

Jennifer Wolfgramm
Course Salad, Side Dish
Cuisine Russian


  • 3/4 lb. beef
  • 3/4 lb. fresh mushrooms
  • 3/4 lb. cucumbers
  • oil for frying
  • salt
  • pepper
  • 4 tbsp olive oil
  • pine nuts toasted


  • Wash and coarsely grate the cucumbers. Salt the cucumbers and let them sit for 15 minutes to release juices. 
  • Cut the beef into thin, bite-sized pieces and pound. Sauté the beef in oil. Season with salt and pepper. Set aside to cool. 
  • Sauté the mushrooms in oil and set aside. 
  • Squeeze the cucumbers dry. 
  • Combine the cucumbers, beef and mushrooms in a bowl. Add 3-4 Tbsp. olive oil as a dressing. Stir. Add salt and pepper to taste. 
  • Place the salad into a pretty serving bowl. Sprinkle with toasted pine nuts just before serving