5 VERY simple recipes from Russian chefs to pass the time in self-isolation

Recipes from professional chefs are often overwhelming in terms of their complexity and the amount of time that they take to cook. However, we’ve asked some leading Russian culinary masters to share recipes that can be easily done at home.

1. Herring and apple toast 

KuznyaHouse chef, Ruslan Zakirov 

Herring toast with scallions


  • rye bread - 2 slices (if you don’t have rye bread, then use any other bread) 
  • apple - 1/2 pc 
  • onion - 10 g 
  • herring - 70 g 
  • scallions – 5 g 
  • olive oil - 70 ml 
  • egg yolks – 2 pc 


Toast the bread on a dry pan or in a toaster. For the sauce, whip olive oil with two yolks (or use homemade mayonnaise). Spread the sauce on the toast. Scald the onion with boiling water, cut it and put on the toast; on top put the apple cut into strips. Add lightly salted herring and garnish with scallions. 

2. Mushroom soup 

True Cost brand chef, Artyom Khizhnyakov 

This is a ridiculously easy Mushroom soup to make


(for 4 servings) 

  • champignons - 250 g 
  • oyster (or other) mushrooms - 200 g 
  • potatoes - 200 g 
  • tomatoes - 200 g 
  • sweet pepper - 80 g 
  • cilantro - 10 g 
  • salt and pepper to taste 
  • vegetable oil - 50 ml 
  • water - 500 ml 


Peel and cut the mushrooms into quarters, put them in a pan, add water and bring to a boil; then reduce to a simmer; finally, add salt and chopped potatoes. 

Cut the tomatoes into large slices, and the sweet pepper into strips. Fry them in vegetable oil and place in the pan with the mushroom broth. 

Bring to a boil, then cook until the potatoes are ready. Next, add finely chopped cilantro, cover and remove from heat. Set aside for 5 minutes. 

3. A light side dish made of celeriac

Turandot chef, Dmitry Yeremeyev 


  • celeriac - 1 pc 
  • butter - 50 g 
  • salt and pepper to taste 
  • garlic - 1 clove 
  • parsley - 30 g 


Peel the celeriac, cut it into large slices and put on a foil sheet. On top put butter, salt, pepper, garlic and parsley. Wrap the foil and bake in an oven at 200 degrees Celsius for 15-20 minutes. Then, open the foil and bake for another 5 minutes.

4. Chicken cutlets 

Charlie chef, Yuri Manchuk

Chicken cutlets with mashed potatoes


(for 7 servings) 

  • minced chicken - 2 kg 
  • onion - 300 g 
  • cream 22 percent fat - 250 ml 
  • vegetable oil for frying 


Finely chop the onion and fry until it becomes golden brown, then mix it with minced meat. Add salt and pepper to taste; and mix. Add cream: 25 ml per 200 g of minced meat. Form the cutlets. Fry them in vegetable oil on both sides until golden brown. Put on a baking sheet and place in an oven heated to 180 degrees Celsius for 7-9 minutes until cooked.

5. A cottage cheese dessert instead of ice cream 

Fahrenheit chef, Maxim Kolpashchikov 

Tvorog with fruits is great for a delicious and healthy breakfast with kids


  • soft cottage cheese (tvorog) - 200 g 
  • fruits or berries - 100 g 
  • jam - 1 tbsp 


All you need to do is mix the soft cottage cheese with fruits or berries, and add a spoonful of jam. "Children will not be able to distinguish it from ice cream! I've tested it on mine!"

Read more: #QuarantineCooking: 7 simple Russian dishes requiring only 7 ingredients

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