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Russian Special Occasion Menu

My dad celebrated his 51st birthday just a little over a week ago and we had a few guests over at our house for dinner. I have tried to compile a list of all the essential dishes at the dinner including their recipes. They’re not as detailed as they usually would be, but I have a photo of each one and I may revisit some of the recipes at a later date.

The dinner is a typical three courses. Usually salads and cold dishes for the first course, some sort of hot dish for the second, and usually fruit, sweets and tea for a third course.

First course included:

Moldovan Baked Peppers


This is super easy, super delicious, and it looks great.

  • You’ll need about 9 red, yellow, or orange bell peppers
  • 1  small can of tomato paste
  • 1 large onion

Wash the peppers, do not remove the tails. Place on a baking sheet and place in a 350 F degree oven for about 30-40 minutes. You want the peppers to start browning, it’s ok if the skin burns a little in a few places.


Remove the peppers from the oven and allow to cool a little. Then, carefully, peel the peppers over a dish to capture the dripping juices. In a pan, sauté a chopped onion and add the can of tomato paste (sauce or even ketchup can be substituted) and the juices from the peppers. Allow to cook for a few more minutes.

Lay out the peppers on a dish in a circular pattern and pour the sauce over them. Allow them to sit for a while to absorb the sauce.

Devilled Eggs


Not a native Russian dish, but quite popular there non-the-less. Very simple to prepare, any filling can be used. We made ours with sprats.

For this particular version you’ll need:

  • 7-8 hard-boiled eggs
  • 1 small can of sprats
  • 1 tsp mayo for filling + 1tsp mayo per egg

De-shell the boiled eggs, making sure to keep the eggs intact. Cut them in half length wise and carefully remove the yolk without damaging the whites. Mash together the sprats and the egg yolks in a separate dish until a pasty consistency and mix in a teaspoon of mayo. Spoon the mix into each egg half and top with a teaspoon of mayo. You can decorate them further with some red pepper or dill garnish.


Monomah’s Hat Salad (cheese and carrot salad)


Named after Vladimir Monomah, an Eastern European prince in the 12th century, it is named so due to its presentation. It’s shaped like a hat worn by many kings and princes in Eastern Europe. Again, very simple to prepare and is also very delicious.

You’ll need:

  • 3 large peeled carrots
  • 6 cloves of garlic
  • 6 tbs mayo
  • 1 lb block of cheese. Most hard Russian cheeses will do, but you can also use something like Monterey Jack cheese. Nothing with a really strong flavor.

Coarsely grate the carrots and combine with 3 minced cloves of garlic and 3 tbs of mayo. Do the same for the cheese. Arrange in a fancy hat pattern like in the picture above.

Russian Cabbage Salad


You’ll need:

  • 0.5 head of cabbage
  • 1 large carrot
  • 3 tbs olive oil
  • Salt to taste
  • 0.5 tsp sugar
  • 2 tsp lemon juice

Chop up the cabbage, coarsely grate the carrot. Combine both in a dish and mash together by hand a little to release some of the juices. Dress the salad with the olive oil, salt, sugar, and lemon juice.

Chicken Liver Pate


What you’ll need:

  • 1 lb chicken liver (cow and pig livers can be used too)
  • 1 onion chopped
  • 1 carrot coarsely grated
  • 2 sticks of softened butter
  • Salt to taste

Boil the liver until it is no longer pink on the inside. Pass through a meat processor twice. Sauté the onion and carrot and pass through the meat processor. Combine the liver, veggies, the softened butter, and salt. Mix together the ingredients (mashing with a big wooden spoon) until a pasty consistency.

Other things included were:

Red Caviar Sandwiches


Very simple: white bread, sturgeon caviar, lemon, butter

Russian Salad, Olivje/Olivye


Recipe here.

Assorted smoked fish and meats



Holodnoye (broth jello)


I will cover this at some other time since this is my grandmother’s recipe

For second course we had boiled potatoes and Chicken Tabaca, which I will also cover another time



  1. Marina says:

    all these look great and remind me so much of my childhood! thanks a lot for all the recipes and keep them coming 🙂 i have searched a long time for good recipes on the internet and your site is just great

  2. tracy says:


    Just want to say I thoroughly enjoyed looking at your russian feast. I came across this site a week ago and do know most recipes as my husband is Russian, Im from New Zealand. He has taught me to cook many dishes but there are a lot of recipes that I dont know as well on the site. I will definitely make your sprat devilled eggs, Manomah’s Hat, Baked Peppers and Liver Pate, but I hope you will eventually post the recipe for jellied meat. Thank you very much, very enjoyable and all looked delicious.

  3. Jacqueline salinas says:

    Thanks to you information of russian food I know more about them. I was so happy wend I discoverd this wedsite because I need it for my homework. so thank you for your help!

  4. […] Salmon and Rice Salad, Salat Olivie with calamari and deviled eggs with sprats. […]

  5. Mohan Ram says:

    i like russia and all russian culchear and food.

  6. Mohan Ram says:

    i love russia i love peapel off russia i love loungweas off russia i love food of russia ur site is much grate. thanks

  7. Vladimir says:

    Not “Holodnoye”.

  8. alla says:

    Hello i have a question about the moldovan baked pepper recipe, do you peel the skin off the peppers after they are baked? or do you leave it on. I wasnt sure.

  9. sputniktomorrow says:

    You peel the skin after they are baked and have cooled a little so that you don’t get burned.

  10. Erika says:

    I love your recepies. They are very authentic and remind me of home. I live in Australia and I find that most people have no idea about the Russian cuisine

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