10 Russian Recipes for the Perfect Olympic Viewing Party (Slideshow)
Blini with Smoked Salmon
These tiny, savory Blini (Russian pancakes) are topped with sour cream, salmon and fresh herbs. She suggests topping off the blini with caviar for an even more traditional approach.
Savory Crepes with Meat Filling
Crepes are known for their sweet dessert filling, but this Russian crepe recipe is savory and can be stuffed with either pulled pork or chicken. They are a little bit heavier than some other Russian finger foods, but make for a delicious complement to a winter party.
Russian Chicken Lollipops
This Russian twist on the classic Buffalo wing was created by the chefs at Le Cordon Bleu College of Culinary Arts in Atlanta.They make the perfect game-day snacks for cheering on your favorite USA team.
Porcupine Meatballs with a Cream Sauce
Porcupine meatballs, or Tefteli Ezhiki in Russian, are called that because the rice used in the mixture pokes out of the meatballs like little quills. These meatballs, topped with a creamy savory sauce are a hit comfort food.
Kvas, a Fermented Bread Drink
Kvas (or kvass) is a fermented drink made from rye bread that is popular in Russia. It's technically not alcoholic because the alcohol content is only one percent, and is a sweet bubbly concoction. Warning: this recipe needs to be prepared and fermented overnight!
Mors, a Berry Drink
Pelmeni: Russian Dumplings
Pelmeni is a popular small Russian dumpling made with extremely thin dough. These make perfect appetizers filled with meat and pork, made by Tatyana of "Everyday with Tatyana" of the TasteMade Network.
Baklazhanna Iaikra: The Poor Man's Caviar
It may be hard to pronounce, but Baklazhannaia Ikra is a classic dish in Russia. It's a sweet and smoky eggplant spread that's best when smeared on bread. This is a slightly-less fattening rendition of the original Russian classic recipe, and takes less time to prepare as well, from author of "Garden Super Hero Tales" Mihaela Lica Butler.
Braised Beef Short Rib Bites with Beets
Borscht is a very common beetroots soup or stew in Russia. This recipe, developed by Paul Gstrein of Bayside Restaurant, which combines the flavor of the beet with succulent short ribs. The ribs are divided into bite-sized pieces perfect for appetizers!