The name of this salad translates as "Herring under a fur coat". It evokes memories of the harsh Russian winter and our multiple layers of warm clothes to keep warm. Technically, it is a layered salad with finely chopped pieces of salted herring in a coat of cooked vegetables and diced onions, richly seasoned with mayonnaise. The texture of its top layer of grated beets resembles the fur coat. For decades, it has taken the place of honour on our tables.
According to legend, the idea to make this salad first occurred to a Moscow restaurant owner at the beginning of the 20th century. He liked his customers, but he had a problem. Many guests drank to excess and sometimes started fights and caused damage to his property. He designed a recipe for this filling salad, offered it to his rowdy guests and solved his problem.
In this video, Nun Natalya (Bolotina) presents the lenten version of the salad. Watch her make it, and impress your family and guests on your next special occasion.
Prebranac is one of the most popular dishes in Serbia. It is made from beans, onions, garlic, paprika, with the addition of salt and pepper. The name prebranac came from the words prebrati ili prebirati (to pluck, to plunk).
We bake the traditional Paschal bread, the semi-sweet Kulich, from wheat flour. It is tall and cylinder-shaped, with topping and glaze, and adorned with flowers.
Paskha is a delicious dish that is made out of cottage cheese and served on Easter day. This Paskha recipe includes boiled condensed milk which gives it a sweet caramel taste. This is an easy to follow recipe with only 8 ingredients.
We know about it from the timeless books of the Russian writer Ivan Shmelev. It is called Uzvar, a drink prepared from dried fruits. Its herbal variants have medicinal properties. Keep reading find out more and get a recipe!
The Kutia is an old dish with a deep symbolic and ritual meaning. In monastic practice, it was also a consumed as a snack between services, owing to its high energy content. Find out more about the Kutia and how to cook it.
Nun Rebecca is from Brazil and today she decided to share with our readers a recipe for one of her country’s national cuisine dishes - Brazilian banana pie. This banana pie is easy to make and has an eggless option for those, who are vegan or…
Nun Natalia shares with us this milk and egg free crêpes recipe that can be used during the lenten season. These crêpes are light and airy, besides that they are very easy to bake.