30+ Mouthwatering Russian Recipes for a Flavorful Celebration

Easter is one of the most significant and cherished holidays in Russian culture, marked by rich traditions, religious observances, and, of course, an abundance of delicious food.

If you’re looking to add a touch of Russian flair to your Easter celebrations, you’re in the right place. From sweet pastries and hearty breads to savory dishes and mouthwatering desserts, Russian Easter recipes are as diverse as they are flavorful.

These traditional recipes reflect the spirit of the holiday, featuring rich ingredients, intricate preparations, and flavors that will delight your guests.

Whether you are celebrating with family, hosting a festive gathering, or simply exploring Russian culinary traditions, this list of 30+ Easter Russian recipes will provide you with everything you need to create a memorable Easter feast.

30+ Mouthwatering Russian Recipes for a Flavorful Celebration

Russian Easter recipes are steeped in history, symbolism, and tradition.

From iconic dishes like Kulich and Paskha to savory pies, cakes, and even stuffed meats, these recipes celebrate the joy of the season and the spirit of togetherness.

As you prepare these dishes for your own Easter celebration, you’ll not only experience the flavors of Russia but also embrace a cultural heritage that brings family and friends together.

Whether you’re making sweet honey cakes or savory borscht, these 30+ Easter Russian recipes are sure to bring the essence of Russian Easter into your home, making your holiday feast both meaningful and delicious.

Kulich (Russian Easter Bread)

Kulich is a traditional Russian Easter bread, often referred to as the centerpiece of the holiday table. This tall, fluffy cake is enriched with butter, eggs, and sugar, and is flavored with vanilla and sometimes citrus zest. Typically decorated with colorful icing and sprinkles, it symbolizes the resurrection of Christ. The bread is baked in a cylindrical shape, making it visually striking and perfect for serving at Easter celebrations.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) dry yeast
• 1 cup whole milk
• ½ cup butter, melted
• 6 large egg yolks
• 1 cup sugar
• 1 tsp vanilla extract
• 1/2 cup candied fruit peel or raisins (optional)
• 1/4 cup slivered almonds (optional)
• 1/2 tsp salt
• 1 egg (for egg wash)
• 1 cup powdered sugar (for icing)
• 2 tbsp milk (for icing)
• Sprinkles (optional)

Instructions:

1. Activate the yeast: In a bowl, warm the milk until lukewarm (not hot). Sprinkle the yeast over the milk and add a teaspoon of sugar. Let it sit for about 10 minutes until foamy.
2. Make the dough: In a large mixing bowl, combine the flour, salt, and sugar. Add the egg yolks, melted butter, vanilla extract, and the yeast mixture. Stir until a dough forms. Knead for about 10 minutes until the dough is smooth and elastic.
3. Proof the dough: Cover the bowl with a clean cloth and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
4. Shape the dough: Once risen, gently punch the dough down and fold in the raisins or candied peel, if using. Grease a tall cylindrical baking pan (or use a coffee can) and place the dough inside. Leave about 1-2 inches of space at the top.
5. Second rise: Cover the pan and let the dough rise for another hour.
6. Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough with a beaten egg. Bake for 45-50 minutes or until the bread is golden brown and a skewer inserted into the center comes out clean.
7. Prepare icing: Mix powdered sugar with milk to form a thick icing. Once the kulich has cooled, spread the icing over the top and sprinkle with colorful sprinkles or slivered almonds, if desired.

Kulich is a beautiful, flavorful bread that embodies the spirit of Easter. The combination of a soft, buttery dough with a delicate, sweet icing makes it an unforgettable treat. Sharing a slice of Kulich with family and friends is a cherished tradition, and its tall, golden appearance adds a festive touch to the Easter table. The process of making this bread can feel like a special ritual, bringing loved ones together to celebrate renewal and joy.

Paskha (Russian Easter Cheesecake)

Paskha is a rich, no-bake cheesecake made from farmer’s cheese, sugar, and heavy cream, typically molded into a pyramid shape to symbolize the resurrection of Christ. It is flavored with vanilla, almonds, and sometimes citrus zest, and is usually decorated with candied fruits or nuts. Served cold, it’s the perfect dessert to complement the richness of the Easter meal.

Ingredients:

• 2 pounds farmer’s cheese (or tvorog)
• ½ cup heavy cream
• ½ cup butter, softened
• 1 cup powdered sugar
• 2 tsp vanilla extract
• ¼ cup slivered almonds or walnuts
• ½ cup candied fruit peel, finely chopped
• Pinch of salt
• Fresh mint leaves (for garnish, optional)

Instructions:

1. Prepare the cheese: Place the farmer’s cheese into a fine mesh strainer or cheesecloth to drain excess liquid. Let it sit for an hour or so to ensure the texture is firm and dry.
2. Mix the ingredients: In a large bowl, combine the cheese, softened butter, heavy cream, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to beat the mixture until it becomes smooth and creamy.
3. Add flavorings: Stir in the slivered almonds or walnuts and candied fruit peel. Mix well to evenly distribute.
4. Mold the paskha: Line a mold (typically a wooden or plastic pyramid-shaped form) with cheesecloth. Spoon the cheese mixture into the mold, pressing down gently to compact it. Fold the cheesecloth over the top and refrigerate for at least 12 hours, or preferably overnight, to allow it to set.
5. Unmold and decorate: After chilling, carefully unfold the cheesecloth and turn the paskha out onto a serving plate. Decorate the top with additional candied fruits or nuts and garnish with fresh mint leaves, if desired.

Paskha is a heavenly, decadent treat that pairs perfectly with the savory dishes of the Easter meal. The texture is creamy yet firm, with a balance of sweetness from the sugar and richness from the cream and butter. This traditional dessert is a beautiful symbol of Easter in Russian culture, offering a moment of indulgence to celebrate the holiday. Its striking appearance and delightful taste make it a favorite for festive gatherings, especially when shared among loved ones.

Easter Borscht (Russian Beet Soup)

Borscht is a hearty, flavorful soup made from beets, cabbage, and other vegetables, and is a staple in Russian cuisine. This Easter version is often prepared with eggs and a dollop of sour cream, offering a refreshing contrast to the heavy Easter dishes. It is both nutritious and colorful, making it a delightful addition to the holiday table.

Ingredients:

• 4 medium beets, peeled and grated
• 1 medium onion, finely chopped
• 2 carrots, grated
• 1/2 small cabbage, shredded
• 6 cups vegetable broth (or chicken broth)
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 bay leaf
• 2 tbsp vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• 2 boiled eggs, chopped
• 1/2 cup sour cream (for serving)
• Fresh dill (for garnish)

Instructions:

1. Prepare the vegetables: In a large pot, heat the vegetable oil over medium heat. Add the onions, carrots, and grated beets. Cook for about 5 minutes until softened.
2. Add the broth and simmer: Stir in the tomato paste and cook for another 2 minutes. Pour in the vegetable broth and bring to a simmer. Add the shredded cabbage, bay leaf, vinegar, sugar, salt, and pepper. Let the soup cook for 30 minutes, or until the vegetables are tender.
3. Finish the soup: Add the minced garlic and continue cooking for another 5 minutes. Adjust seasoning with more salt, pepper, or vinegar if needed.
4. Serve: Ladle the soup into bowls and top each with chopped boiled eggs, a dollop of sour cream, and a sprinkle of fresh dill.

Easter Borscht is a comforting and refreshing dish that brings balance to the rich foods typically served during the holiday. The earthy sweetness of the beets, the tanginess from the vinegar, and the creaminess of the sour cream create a harmonious flavor profile. Whether served as a starter or a side, this vibrant soup is sure to brighten up the Easter meal. Its lightness is the perfect contrast to heavier dishes, making it an ideal addition to your Russian Easter feast.

Russian Easter Eggs (Decorated Hard-Boiled Eggs)

Decorating Easter eggs is an ancient tradition in Russia, symbolizing the resurrection of Christ. The eggs are often dyed in vibrant colors and decorated with intricate designs, sometimes using wax, flowers, or natural dyes. These eggs are not only a festive treat but also a visual delight, making them an essential part of the Easter celebration. They are often shared with friends and family during Easter Sunday and are sometimes eaten with a slice of Kulich.

Ingredients:

• 12 large eggs
• Natural dyes (beet juice, onion skins, or turmeric for yellow, etc.)
• Wax for decoration (optional)
• Food-grade stickers or flower petals for decoration (optional)
• Vinegar (for dye setting)
• 1 tsp vegetable oil (for polishing)

Instructions:

1. Boil the eggs: In a pot, gently place the eggs and cover them with water. Bring to a boil, then lower the heat and simmer for about 10 minutes. Once cooked, remove from heat, let cool, and gently peel the eggs.
2. Prepare the dye: For natural dyes, place ingredients like onion skins or turmeric in separate bowls. For example, boil onion skins for 10-15 minutes to extract the color. Add a tablespoon of vinegar to each bowl of dye to help set the color.
3. Dye the eggs: Dip the hard-boiled eggs into the prepared dye and let them soak for 5-10 minutes until the desired color is achieved. For a more vibrant result, repeat the dyeing process.
4. Decorate (optional): If you wish to create intricate designs, use a candle or wax to draw patterns on the eggs before dyeing them. The wax will resist the dye and reveal beautiful designs once the dye is removed. Alternatively, apply food-grade stickers or place small flower petals against the egg and press them lightly into the surface.
5. Polish the eggs: Once the eggs are dry, rub them with a small amount of vegetable oil to give them a shiny, polished look.

Russian Easter eggs are much more than just a colorful decoration; they carry deep cultural and religious significance. The tradition of dyeing and decorating eggs dates back centuries, and today, they continue to serve as symbols of renewal and hope. The vibrant hues and intricate designs make these eggs a beautiful and meaningful part of the Easter festivities, often exchanged as gifts or displayed as part of a holiday table centerpiece.

Olivier Salad (Russian Potato Salad)

Olivier Salad is a staple in Russian cuisine, especially during festive holidays like Easter. It is a creamy, hearty salad made with boiled potatoes, eggs, pickles, peas, and usually some form of meat like chicken or bologna. The salad is bound together with mayonnaise, making it rich and flavorful. It’s served cold and is a beloved dish at any Russian Easter feast.

Ingredients:

• 4 large potatoes, boiled and diced
• 3 large boiled eggs, chopped
• 1 cup frozen peas, thawed
• 4-5 small pickles, diced
• 1 cup cooked chicken or bologna, diced (optional)
• 1 medium onion, finely chopped
• 1 cup mayonnaise
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Prepare the ingredients: Boil the potatoes and eggs until tender. Allow them to cool, then peel the eggs and dice both the potatoes and eggs into small cubes.
2. Combine the vegetables: In a large bowl, combine the diced potatoes, eggs, peas, pickles, and chicken (if using). Add the chopped onion and gently mix to combine.
3. Add mayonnaise: Stir in the mayonnaise, adding salt and pepper to taste. The consistency should be creamy, but not too runny.
4. Chill: Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
5. Garnish and serve: Before serving, garnish with fresh dill or extra chopped pickles for a pop of color.

Olivier Salad is a rich, satisfying dish that complements the celebratory nature of Easter. Its creamy texture and the mix of fresh and pickled ingredients offer a balance of flavors that appeal to all tastes. Whether served as a side or a main dish, this beloved salad is an essential part of the Russian Easter meal. Its simplicity, combined with the festive presentation, makes it an easy favorite during gatherings and family celebrations.

Pirozhki (Russian Easter Pastries)

Pirozhki are small, savory or sweet pastries that are filled with a variety of ingredients, including meats, vegetables, or fruits. For Easter, pirozhki are often filled with eggs, cheese, or sweet fillings like fruit preserves. These little hand-held pies are perfect for an Easter brunch or as a snack during the holiday. Their soft dough and warm, comforting fillings make them a popular choice among Russian families.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) dry yeast
• 1 tsp sugar
• 1 cup warm milk
• ¼ cup vegetable oil
• 1 tsp salt
• 1 large egg
• 1 cup cottage cheese (for savory pirozhki) or fruit preserves (for sweet pirozhki)
• 1 egg (for egg wash)
• Vegetable oil for frying (or for baking, if preferred)

Instructions:

1. Prepare the dough: In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 10 minutes until bubbly. In a large bowl, combine flour and salt, then add the yeast mixture, egg, and vegetable oil. Stir until a dough forms. Knead the dough for about 5-10 minutes until smooth. Cover and let rise for about 1 hour.
2. Prepare the filling: For savory pirozhki, mix cottage cheese with a pinch of salt and pepper. For sweet pirozhki, spoon a small amount of fruit preserves into a bowl.
3. Shape the pastries: Once the dough has risen, divide it into small balls (about the size of a golf ball). Roll each ball out into a small circle. Place a spoonful of filling in the center of each circle, then fold the dough over to create a half-moon shape. Pinch the edges to seal.
4. Cook the pirozhki: For frying, heat vegetable oil in a pan over medium heat. Fry the pirozhki in batches, turning them until golden brown on both sides, about 3-4 minutes. For baking, place them on a lined baking sheet, brush with egg wash, and bake at 350°F (175°C) for about 20-25 minutes, until golden.
5. Serve: Let the pirozhki cool slightly before serving.

Pirozhki are a delightful and versatile treat for any Easter gathering. Whether you choose savory fillings like cheese and eggs or sweet options like fruit preserves, these pastries are sure to satisfy everyone at the table. Their small size makes them perfect for sharing, and they are enjoyed hot or cold. Pirozhki bring a sense of home and tradition to the Easter meal, offering a comforting bite that adds to the festive spirit of the holiday.

Kholodets (Russian Aspic)

Kholodets is a traditional Russian dish made from meat broth that is gelatinized into a savory jelly. It’s a popular dish during festive occasions like Easter and New Year’s, served cold with horseradish or mustard. The dish is made by simmering pork or beef bones and meat for hours to extract the gelatin, which thickens the broth into a firm jelly. Kholodets is rich, flavorful, and pairs perfectly with vodka, making it a staple for many Russian celebrations.

Ingredients:

• 2-3 lbs beef or pork bones (with meat on them, such as pork knuckles or beef shanks)
• 1 medium onion, peeled
• 2-3 garlic cloves, crushed
• 2 carrots, peeled
• 1 bay leaf
• 8-10 black peppercorns
• Salt to taste
• 1 tbsp vinegar (optional, for added flavor)
• Fresh parsley for garnish
• Horseradish or mustard for serving

Instructions:

1. Prepare the broth: Place the bones in a large pot and cover with cold water. Bring it to a boil, then reduce the heat to low and simmer for 4-6 hours, skimming the surface occasionally to remove any impurities. Add the onion, garlic, carrots, bay leaf, peppercorns, and salt about 2 hours into the cooking process.
2. Strain the broth: Once the broth has thickened and the meat is tender, strain the liquid through a fine sieve to remove the vegetables and bones. Discard the bones, but shred the meat into small pieces.
3. Cool the broth: Allow the strained broth to cool slightly, then refrigerate overnight. It will set into a jelly-like consistency as it cools.
4. Assemble the kholodets: Once the broth has solidified, place the shredded meat and optional parsley into a large serving dish or individual molds. Pour the jelly-like broth over the meat and refrigerate for at least 4-6 hours, or until fully set.
5. Serve: Serve chilled with horseradish or mustard on the side for extra flavor.

Kholodets is a dish that reflects Russian culinary tradition, showcasing a hearty, gelatinous broth that is as satisfying as it is rich in flavor. While it may sound unusual to those unfamiliar with aspic, this dish is a cherished part of the Russian Easter table. It is perfect for a festive appetizer, offering a cool, refreshing contrast to the warm, hearty dishes served during the holiday. Kholodets brings people together around the table, creating memories and enhancing the holiday spirit.

Kulich (Russian Easter Bread)

Kulich is the crown jewel of Russian Easter celebrations, a sweet, tall, and fluffy yeast bread that’s often decorated with colorful icing and sprinkles. It is traditionally baked in a cylindrical shape, sometimes with a special mold, and is filled with candied fruits, raisins, and nuts. This bread symbolizes the resurrection of Christ and is usually blessed by the priest at the church before being served at the Easter feast. It is paired with Paskha, another traditional Easter dessert, and enjoyed with family and friends.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm milk
• 1 cup sugar
• 6 large eggs
• 1 cup butter, softened
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup candied fruits (or raisins)
• 1/2 cup chopped nuts (optional)
• 1 egg yolk (for egg wash)
• 1/4 cup water (for egg wash)
• Icing and sprinkles for decoration (optional)

Instructions:

1. Prepare the yeast mixture: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for about 10 minutes, until frothy.
2. Make the dough: In a large bowl, combine flour, sugar, and salt. Add the eggs, vanilla extract, and yeast mixture, then mix until a dough forms. Gradually add the softened butter, kneading until the dough is smooth and elastic.
3. Let the dough rise: Cover the bowl with a clean cloth and place it in a warm spot to rise for 1-2 hours, until doubled in size.
4. Add fruits and nuts: Once the dough has risen, gently fold in the candied fruits and nuts. Divide the dough between greased and floured tall, cylindrical molds (or coffee cans if you don’t have a mold), filling each about halfway.
5. Second rise: Cover the molds and let the dough rise again for about 30 minutes to 1 hour.
6. Bake: Preheat the oven to 350°F (175°C). Brush the tops of the dough with an egg wash made from egg yolk and water, then bake for 40-50 minutes, or until golden brown and a toothpick inserted comes out clean.
7. Decorate: Once cooled, you can ice the Kulich with a simple glaze (powdered sugar mixed with a little water) and decorate with colorful sprinkles or candied fruit.

Kulich is a delicious and visually stunning centerpiece for any Russian Easter celebration. The soft, fragrant bread, combined with the sweetness of candied fruits and the richness of butter and eggs, makes for an unforgettable Easter treat. Its tall, cylindrical shape symbolizes the resurrection, and the act of sharing it with loved ones is a cherished tradition. Kulich’s sweet flavor and decorative icing bring festive cheer to the holiday table, making it a true highlight of Easter festivities.

Paskha (Russian Easter Dessert)

Paskha is a traditional Russian Easter dessert that is typically made from a combination of cottage cheese (tvorog), butter, eggs, sugar, and dried fruits. The dish is formed into a pyramid shape, representing the Holy Trinity or the tomb of Christ, and is often decorated with religious symbols like the letters “XB,” meaning “Christ is Risen.” It’s a rich, sweet, and creamy treat that pairs beautifully with a slice of Kulich. Paskha is an essential part of the Russian Easter table, symbolizing the joy of the resurrection.

Ingredients:

• 2 lbs cottage cheese (tvorog), well-drained
• 1 cup butter, softened
• 1 cup heavy cream
• 1 cup sugar
• 1 tsp vanilla extract
• 1/4 cup mixed candied fruits (raisins, apricots, etc.)
• 1/4 cup chopped almonds or walnuts (optional)
• 1/2 cup chopped dark chocolate (optional)
• 1/2 tsp salt
• 1/4 cup pistachios or dried cranberries for decoration
• A wooden or metal mold (special Paskha mold if available)

Instructions:

1. Prepare the cheese mixture: In a large bowl, combine the cottage cheese, butter, and heavy cream. Mix until smooth and creamy, ensuring there are no lumps.
2. Add sugar and flavorings: Stir in the sugar, vanilla extract, and salt. Continue mixing until the sugar is dissolved and the mixture is smooth and fluffy.
3. Fold in the fruits and nuts: Add the candied fruits, nuts, and optional dark chocolate to the mixture. Stir gently to incorporate.
4. Shape the Paskha: Line the Paskha mold with cheesecloth. Spoon the mixture into the mold, pressing it down to ensure it is compact. Cover with the remaining cheesecloth and refrigerate for at least 12 hours, or preferably overnight.
5. Unmold and decorate: Once set, remove the Paskha from the mold. Garnish with pistachios, dried cranberries, or additional candied fruit for decoration. You can also carve or pipe religious symbols onto the top of the Paskha if desired.

Paskha is a luxurious and indulgent dessert that perfectly complements the festive spirit of Easter in Russia. With its creamy texture, sweetness from the candied fruits, and richness from the butter and cream, this dessert is a true symbol of the joy and abundance that Easter brings. Sharing a slice of Paskha with family and friends is a way to celebrate the resurrection, and the decorative presentation makes it a stunning centerpiece at any Easter feast.

Russian Easter Baked Fish (Paskha Fish)

In many Russian families, fish is an integral part of the Easter meal. Paskha Fish is a traditional Russian Easter dish that’s easy to prepare and showcases the rich flavors of fish with a slight tanginess. It’s often baked with vegetables, herbs, and a tangy marinade. This dish is typically served as a main course during the holiday feast, symbolizing new beginnings and purity. The delicate flavor of the fish, paired with aromatic seasonings, makes it a perfect choice to complement the other festive dishes.

Ingredients:

• 4-6 fish fillets (such as salmon, trout, or pike)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1 tbsp olive oil
• 1/2 cup white wine (optional)
• 1 tsp dried dill
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little olive oil.
2. Prepare the fish: Arrange the fish fillets in the prepared baking dish. Sprinkle with salt, pepper, and dried dill. Drizzle with olive oil and lemon juice.
3. Add the aromatics: Place the sliced onions and garlic around the fish. Lay the lemon slices on top of the fillets. Pour the white wine over the fish if using.
4. Bake the fish: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Serve: Remove from the oven and garnish with fresh parsley before serving. The fish can be served hot or at room temperature, paired with boiled potatoes or a fresh salad.

Paskha Fish is a simple yet elegant dish that brings the flavors of fresh fish and aromatic herbs to the Easter table. It’s a light, flavorful main course that provides a refreshing contrast to heavier meat dishes like lamb or pork. The ease of preparation and the delicate flavor profile make this dish an excellent choice for families looking for a lighter alternative during the holiday feast. Whether served warm or chilled, it embodies the spirit of Russian Easter cuisine, combining tradition with simplicity.

Russian Easter Salad (Olivier Salad)

Olivier Salad, often referred to as Russian Salad, is a beloved dish in Russian cuisine, particularly during festive occasions like Easter. This salad is a combination of boiled vegetables, eggs, pickles, and a creamy dressing, offering a perfect balance of flavors. The dish has its roots in the late 19th century and has evolved over time, but it remains a staple at Russian holiday tables. It’s both hearty and refreshing, and its comforting ingredients make it a popular side dish during Easter meals.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 4 large eggs, boiled and chopped
• 1 cup cooked chicken breast or ham, diced
• 1/2 cup green peas (frozen or fresh)
• 4-5 pickles, diced
• 1 small onion, finely chopped
• 1 cup mayonnaise
• Salt and pepper to taste

Instructions:

1. Boil the vegetables: In a large pot, bring water to a boil and cook the potatoes and carrots until tender, about 10-15 minutes. Drain and set aside to cool. Cook the peas in boiling water for 2-3 minutes, then drain and cool.
2. Assemble the salad: In a large mixing bowl, combine the potatoes, carrots, eggs, chicken (or ham), peas, pickles, and onions. Mix gently.
3. Add the dressing: Add mayonnaise to the salad and stir to coat all the ingredients evenly. Season with salt and pepper to taste.
4. Chill and serve: Refrigerate the salad for at least 1-2 hours before serving. This allows the flavors to meld and gives the salad time to chill.

Olivier Salad is a quintessential Russian Easter dish, bringing a creamy and refreshing element to the table. The combination of tender vegetables, savory meat, and tangy pickles offers a delightful contrast to the richer dishes that often accompany Easter feasts. Its creamy texture, balanced flavors, and hearty ingredients make it a crowd-pleaser, ensuring that it will be a hit at any celebration. Whether you’re serving it as a side or as part of a larger holiday spread, Olivier Salad is a true comfort food that is loved by generations of Russians.

Russian Easter Egg Pie (Paskha Pie)

Paskha Pie, or Russian Easter Egg Pie, is a delightful and savory pastry that celebrates the rebirth of Christ with its rich flavors and beautiful presentation. The pie is filled with a mixture of hard-boiled eggs, cheese, and fresh herbs, encased in a golden, flaky crust. It’s a perfect addition to the Easter feast, offering a balance of flavors that combine the savory richness of eggs and cheese with the delicate texture of pastry. This dish is a nod to Russian culinary traditions, bringing together elements of both breakfast and lunch in a single pie.

Ingredients:

• 1 package of puff pastry (or homemade pie crust)
• 6 hard-boiled eggs, chopped
• 1 cup ricotta cheese or farmer’s cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh dill or parsley
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a pie dish or baking pan.
2. Prepare the filling: In a mixing bowl, combine the chopped eggs, ricotta cheese, Parmesan, and fresh herbs. Season with salt and pepper to taste.
3. Assemble the pie: Roll out the puff pastry and line the pie dish with one sheet. Pour the egg mixture into the crust. Cover the filling with the second sheet of puff pastry, sealing the edges. Make a small slit in the top to allow steam to escape.
4. Brush with egg wash: Beat the egg and brush it over the top of the pie to give it a golden finish.
5. Bake the pie: Bake for 25-30 minutes, or until the pastry is golden and crisp.
6. Serve: Allow the pie to cool slightly before slicing and serving.

Paskha Pie is a festive and savory addition to any Russian Easter meal. The combination of hard-boiled eggs, creamy cheese, and fresh herbs encased in flaky pastry is not only delicious but also visually stunning. This pie captures the essence of Russian Easter traditions, with its rich, comforting flavors making it the perfect centerpiece for the holiday table. Whether served as part of the main course or as a brunch option, Paskha Pie will delight guests with its satisfying texture and vibrant taste.

Russian Easter Honey Cake (Medovik)

Medovik, or Honey Cake, is a traditional Russian dessert that is often served during Easter celebrations. The cake consists of multiple layers of soft, honey-flavored sponge cake, filled with a creamy, slightly tangy frosting. It is rich and moist, with a delicate sweetness that makes it a perfect treat for festive occasions. Medovik is known for its time-consuming preparation but is incredibly rewarding when finished, and its complex flavor profile is a favorite at holiday feasts.

Ingredients:

• 1/2 cup honey
• 1/2 cup sugar
• 2 tbsp butter
• 1 tsp baking soda
• 2 eggs
• 2 cups all-purpose flour
• 1/2 cup sour cream
• 1/2 cup condensed milk
• 1 tsp vanilla extract

Instructions:

1. Make the dough: In a saucepan, combine the honey, sugar, and butter. Heat over low heat until the sugar dissolves and the mixture becomes smooth. Stir in the baking soda and continue cooking for another 2-3 minutes, allowing it to bubble up.
2. Add eggs and flour: Remove from heat and let the mixture cool slightly. Beat in the eggs one at a time, and then gradually add the flour until a smooth dough forms. Divide the dough into 8-10 equal portions and roll each portion into a thin layer.
3. Bake the layers: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and bake each dough layer for about 5-7 minutes, or until golden. Let the layers cool completely.
4. Prepare the frosting: In a bowl, whisk together the sour cream, condensed milk, and vanilla extract until smooth and thick.
5. Assemble the cake: Place one layer of cake on a serving plate and spread with a thin layer of frosting. Repeat this process for all the layers, ending with a frosting layer on top. Chill the cake in the refrigerator for at least 4 hours or overnight to allow the flavors to meld.
6. Serve: Garnish with crushed cake crumbs or nuts on top if desired. Slice and enjoy!

Medovik is a beautiful and indulgent cake that represents the sweet and celebratory nature of Russian Easter traditions. With its honey-infused sponge layers and creamy filling, this dessert captures the essence of Russian hospitality and festive joy. Though it takes time to prepare, the result is a stunning and delicious cake that will leave a lasting impression on your Easter guests. Medovik is perfect for those looking for a special dessert to complete their holiday meal.

Russian Easter Baked Cottage Cheese (Paskha)

Paskha is a traditional Russian dessert that is often prepared for Easter. It is made from cottage cheese or farmer’s cheese, mixed with butter, sugar, eggs, and a variety of fruits and nuts. This sweet, rich, and creamy dish is a symbol of Christ’s resurrection and is typically served in a pyramid-shaped mold to represent the tomb. Paskha is not only a delicious dessert but also an important cultural and spiritual dish, making it an essential part of Easter feasts in Russian Orthodox households.

Ingredients:

• 2 pounds farmer’s cheese or cottage cheese, well-drained
• 1/2 cup butter, softened
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 cup candied fruit peel (optional)
• 1/4 cup chopped nuts (almonds or hazelnuts)
• 1/4 cup raisins or currants
• 1 tsp vanilla extract
• 1/4 tsp ground cardamom (optional)

Instructions:

1. Prepare the cheese mixture: In a large mixing bowl, combine the cottage cheese, butter, and heavy cream. Use a wooden spoon or a hand mixer to blend everything into a smooth, creamy mixture.
2. Add flavorings: Stir in the sugar, vanilla extract, cardamom (if using), and chopped nuts. Add the raisins and candied fruit peel for extra sweetness and texture. Mix thoroughly.
3. Shape the Paskha: Place the mixture into a Paskha mold (a pyramid-shaped mold is traditional) or a similar mold lined with cheesecloth. Press the mixture down to ensure it’s compact and even.
4. Chill: Refrigerate the Paskha for at least 6-8 hours, or overnight, to allow the flavors to meld and for the dessert to firm up.
5. Serve: After chilling, carefully unmold the Paskha and transfer it to a serving plate. Garnish with additional nuts or fresh berries if desired. Serve chilled.

Paskha is a festive and rich dessert that carries deep cultural and religious significance in Russia. Its creamy, smooth texture and sweet, fruity flavors make it a beloved treat for Easter. The dessert is a beautiful symbol of resurrection, often displayed on the holiday table as a centerpiece. With its blend of fresh cheese, butter, and fruits, Paskha is a comforting and indulgent way to celebrate the joys of the season and share a taste of Russian tradition with loved ones.

Russian Easter Kulich (Easter Bread)

Kulich is an iconic Russian Easter bread that is traditionally baked in tall cylindrical molds, giving it its distinctive shape. This rich, sweet bread is flavored with spices such as cardamom, nutmeg, and vanilla, and often includes dried fruits like raisins or candied citrus peel. It is topped with a sugary glaze and colorful sprinkles, making it a festive treat to enjoy during the Easter holiday. Kulich is usually blessed at church before being shared among family members, symbolizing the new life that Easter brings.

Ingredients:

• 1/2 cup milk
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 4 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1 cup mixed dried fruit (raisins, currants, candied peel)
• 1 tsp vanilla extract
• 1/2 cup slivered almonds (optional)
• 1 egg (for egg wash)

Instructions:

1. Activate the yeast: In a small bowl, warm the milk and dissolve the sugar in it. Sprinkle the yeast over the milk and let it sit for about 10 minutes until frothy.
2. Make the dough: In a large mixing bowl, combine the yeast mixture, melted butter, eggs, flour, salt, cardamom, and nutmeg. Knead until smooth, about 10 minutes. Add the dried fruit and vanilla extract and knead gently to incorporate.
3. Let it rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours, or until it doubles in size.
4. Prepare the mold: Preheat the oven to 350°F (175°C). Grease a tall cylindrical mold (such as a large coffee can or special Kulich mold) and line it with parchment paper. Punch the dough down and transfer it to the mold, leaving about 1 inch from the top for rising.
5. Bake the Kulich: Brush the top of the dough with an egg wash (beaten egg) and bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Glaze and decorate: Allow the Kulich to cool. Once cooled, you can drizzle a glaze made of powdered sugar and water or lemon juice over the top and decorate with sprinkles or slivered almonds.
7. Serve: Slice the Kulich and serve with butter or cheese for a traditional Russian Easter breakfast.

Kulich is a symbol of Russian Easter, representing the joy and abundance that comes with the resurrection. Its sweet, aromatic flavor, soft crumb, and colorful glaze make it a visually stunning and delicious part of the Easter feast. The bread is often shared among family and friends after being blessed in church, making it a spiritual and culinary highlight of the holiday. Whether enjoyed on its own or with butter and cheese, Kulich is a comforting, festive tradition that brings people together to celebrate Easter.

Note: More recipes are coming soon!