Get ready to indulge in a culinary journey through Russia with these 18 hearty and nutritious kale recipes! From comforting soups to flavorful salads, and even savory pastries, we’ve got you covered. Kale is a staple ingredient in many Russian dishes, packed with vitamins, minerals, and antioxidants that will leave you feeling full and satisfied.
In this article, we’ll explore the versatility of Russian kale and share our favorite recipes that showcase its unique flavor and texture. From classic soups like Russian Kale and Potato Soup to creative salads like Russian Kale and Beetroot Salad, there’s something for everyone. Whether you’re a kale newbie or a seasoned pro, these recipes will inspire you to get cooking with this incredible superfood.
Russian Kale and Potato Soup
Experience the hearty flavors of Russia with this comforting soup recipe, perfect for a chilly day.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups Russian kale (or substitute with curly-leafed kale), stems removed and chopped
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup milk or heavy cream
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add kale and cook until wilted, about 5-7 minutes.
4. Add potatoes, chicken broth, milk or heavy cream, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 30-40 minutes
Braised Russian Kale with Garlic and Onions
This hearty side dish is a perfect accompaniment to your favorite main courses. The slow-cooked kale, infused with the richness of garlic and onions, will leave you wanting more.
Ingredients:
– 1 bunch Russian kale (about 2 pounds), stems removed and discarded, leaves coarsely chopped
– 4 cloves garlic, minced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the onions and cook until they’re translucent and starting to caramelize (about 5 minutes).
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the chopped kale, salt, and pepper. Stir to combine, then cover the skillet or pot with a lid.
5. Cook for 10-15 minutes or until the kale is tender and slightly wilted.
Cooking Time: 20-25 minutes
Russian Kale and Beetroot Salad
A vibrant and refreshing salad that combines the earthy sweetness of beets with the peppery flavor of kale.
Ingredients:
– 2 medium beetroots, peeled and thinly sliced
– 1 bunch Russian kale (or curly kale), stems removed and leaves chopped
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beetroots for 45-50 minutes, or until tender.
3. In a large bowl, massage the kale leaves with olive oil and season with salt.
4. Add the roasted beets to the bowl and toss with the kale.
5. Whisk together apple cider vinegar and Dijon mustard; pour over the salad and toss to combine.
6. Top with crumbled feta cheese (if using).
7. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 50 minutes
Russian Kale Piroshki with Mushroom Filling
These savory pastries are a beloved Russian treat, filled with the earthy flavor of mushrooms and the nutritional power of kale. Perfect for a quick lunch or dinner, these piroshki can be enjoyed on their own or paired with your favorite dipping sauce.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup finely chopped kale
– 1/2 cup sautéed mushrooms (such as cremini or shiitake)
– 1 egg, beaten
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine flour, warm water, salt, and sugar to form dough.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into 6-8 equal pieces.
4. Roll out each piece into a thin circle.
5. Place 1 tablespoon of mushroom filling in the center of each circle.
6. Fold the dough over the filling, forming a triangle or a square shape.
7. Press edges together to seal the piroshki.
8. Brush tops with beaten egg and bake at 375°F (190°C) for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Russian Kale and Buckwheat Porridge
Start your day with a nutritious and flavorful bowl of traditional Russian kale and buckwheat porridge, packed with fiber, vitamins, and minerals. This comforting breakfast dish is perfect for a chilly morning or as a light lunch.
Ingredients:
– 1 cup dried buckwheat groats
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 bunch Russian kale (or curly-leaf kale), stems removed and chopped
– Salt and pepper to taste
– Optional: lemon wedges and chopped fresh parsley for garnish
Instructions:
1. Rinse the buckwheat groats and soak them in water for at least 4 hours or overnight.
2. Drain and rinse the buckwheat, then transfer it to a medium saucepan with 2 cups of fresh water. Bring to a boil, reduce heat, and simmer for 15-20 minutes, or until the porridge is creamy and tender.
3. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale to the skillet and cook until wilted, about 5-7 minutes. Season with salt and pepper to taste.
5. Combine the cooked porridge and wilted kale mixture in a bowl. Serve hot, garnished with lemon wedges and chopped parsley if desired.
Cooking Time: 30-40 minutes
Russian Kale Borscht with Sour Cream
This hearty Russian-inspired soup combines sweet and tangy flavors with the added depth of kale, perfect for a chilly day. With its vibrant red color and velvety texture, this borscht is sure to become a new favorite.
Ingredients:
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 2 medium carrots, peeled and grated
– 2 stalks celery, finely chopped
– 2 cups kale leaves (curly or lacinato), stems removed and chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 ounces sour cream
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in a little water until tender.
2. Add the kale, broth, diced tomatoes, and paprika. Bring to a boil, then simmer for 20-25 minutes or until the vegetables are very tender.
3. Season with salt and pepper to taste.
4. Serve hot with a dollop of sour cream on top.
Cooking Time: 45-50 minutes
Russian Kale and Cabbage Rolls
A classic Russian dish that combines the flavors of sautéed kale and cabbage with tender beef and crispy rice, all wrapped up in a delicious roll.
Ingredients:
– 1 pound ground beef
– 1 cup cooked white rice
– 2 cups chopped kale and cabbage (about 4 cups raw)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 egg, beaten
– 1 cup all-purpose flour
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent.
3. Add the garlic, paprika, salt, and pepper. Cook for 1 minute.
4. Add the cooked kale and cabbage. Cook until wilted.
5. In a large bowl, combine the cooked beef, rice, and egg. Mix well.
6. Divide the mixture into 8 equal portions. Shape each portion into a log shape.
7. Wrap each log with about 1/4 cup of the kale-cabbage mixture. Place seam-side down on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Russian Kale and Carrot Stir-Fry
Experience the bold flavors of Russia with this hearty stir-fry, combining the earthy sweetness of kale and carrots with a hint of spices. This dish is perfect for a quick and satisfying meal or as a side to accompany your favorite main courses.
Ingredients:
– 2 cups curly Russian kale, stems removed and discarded, leaves chopped
– 1 large carrot, peeled and grated
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, salt, and pepper; cook for 30 seconds.
5. Add the chopped kale and grated carrot; stir to combine.
6. Pour in the chicken broth and bring to a simmer.
7. Cook until the kale is tender and the carrots are slightly caramelized, about 8 minutes.
Cooking Time: 12-15 minutes
Russian Kale and Smoked Fish Pie
Russian Kale and Smoked Fish Pie Recipe
This hearty pie combines the earthy flavors of kale with the richness of smoked fish, perfect for a comforting dinner or lunch.
Ingredients:
– 1 bunch Russian kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 pound smoked salmon or trout, flaked
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 egg, beaten
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened. Add kale and cook until wilted.
3. In a separate bowl, mix flaked fish with cream, egg, mustard, salt, and pepper.
4. Roll out pie crust to fit a 9-inch tart pan. Fill with the fish mixture, then top with the kale mixture.
5. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Russian Kale and Dill Pickles Salad
A refreshing twist on traditional pickled vegetable salads, this recipe combines the crunch of Russian kale with the tanginess of dill pickles.
Ingredients:
– 1 bunch Russian kale, stems removed and leaves chopped
– 1 cup dill pickle slices
– 1/2 cup plain Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 tablespoon chopped fresh dill
Instructions:
1. In a large bowl, combine the chopped kale and dill pickle slices.
2. In a small bowl, whisk together the yogurt, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the kale mixture and toss to coat.
4. Sprinkle with chopped fresh dill and serve chilled.
Cooking Time: 10 minutes
Russian Kale and Sausage Stew
Russian Kale and Sausage Stew: A hearty, comforting dish that combines the bold flavors of sausage with the earthy goodness of kale.
Ingredients:
– 1 pound sweet Italian sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and leaves torn
– 1 cup chicken broth
– 1/2 cup red wine (optional)
– 1 teaspoon paprika
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from pot with a slotted spoon.
3. Reduce heat to medium and add the onion. Cook until softened, about 3-4 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the kale, chicken broth, red wine (if using), paprika, salt, and pepper. Stir well.
6. Return the sausage to the pot and bring to a simmer.
7. Reduce heat to low and let stew cook, covered, for 20-25 minutes or until the kale is tender.
Cooking Time: 30-35 minutes
Russian Kale and Eggplant Caviar
Experience the rich flavors of Russia with this creamy and addictive dip, made with kale, eggplant, and a hint of garlic. This caviar-like spread is perfect for crackers, bread, or vegetables.
Ingredients:
– 1 large eggplant, peeled and finely chopped
– 2 cups curly kale leaves, stems removed and finely chopped
– 3 cloves garlic, minced
– 1/4 cup unsalted butter, softened
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss eggplant and kale with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until vegetables are tender and slightly caramelized.
4. In a blender or food processor, combine roasted vegetables, garlic, butter, lemon juice, and salt.
5. Blend until smooth and creamy.
6. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 25-30 minutes
Russian Kale and Barley Soup
A hearty and comforting soup that combines the earthy flavors of kale and barley with a hint of Russian spices. This recipe is perfect for a chilly evening or as a nutritious meal to warm your belly.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the barley, vegetable broth, caraway seeds, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes or until the barley is tender.
5. Stir in the chopped kale and continue to simmer until wilted, about 10 minutes.
6. Serve hot, garnished with additional kale if desired.
Cooking Time: 40-45 minutes
Russian Kale and Mushroom Pelmeni
Pelmeni are traditional Russian dumplings that typically fill with ground meat or vegetables. In this recipe, we’re giving them a flavorful boost by adding sautéed kale and mushrooms to the filling.
Ingredients:
– 1 package of pelmeni wrappers (about 20-25 pieces)
– 1 bunch of kale, stems removed and chopped
– 2 cups of mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
– Water for boiling
Instructions:
1. Cook the kale and mushrooms in a pan with vegetable oil until tender.
2. Mix cooked kale and mushroom mixture with chopped onion and garlic.
3. Lay a pelmeni wrapper on a flat surface and place about 1 tablespoon of the filling in the center.
4. Fold the wrapper into a triangle, pressing edges together to seal.
5. Bring a large pot of salted water to a boil and cook the pelmeni for 5-7 minutes or until they float to the surface.
6. Serve with your favorite toppings or sauces.
Cooking Time: 15-20 minutes
Russian Kale and Tomato Shchi
Shchi is a traditional Russian soup that’s hearty, comforting, and packed with nutrients. This recipe combines the natural sweetness of tomatoes with the earthy flavor of kale to create a delicious and healthy meal.
Ingredients:
– 2 cups chopped kale
– 2 medium tomatoes, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chopped kale; cook until wilted, about 5 minutes.
4. Add the diced tomatoes, vegetable broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped fresh herbs, if desired.
Cooking Time: 30-35 minutes
Russian Kale and Cottage Cheese Pancakes
Russian Kale and Cottage Cheese Pancakes: A Delicious Twist on Classic Russian Blini
These fluffy pancakes are packed with nutritious kale and tangy cottage cheese, making them a perfect breakfast or brunch option for any time of year.
Ingredients:
– 1 cup all-purpose flour
– 2 cups water
– 1/4 cup cottage cheese
– 1/2 cup chopped Russian kale (or other leafy greens)
– 1 egg
– Salt to taste
– Vegetable oil or cooking spray for greasing the pan
Instructions:
1. In a large bowl, whisk together flour and water until smooth.
2. Add cottage cheese, kale, and egg. Mix until well combined.
3. Season with salt to taste.
4. Heat a non-stick skillet or griddle over medium heat. Grease with vegetable oil or cooking spray as needed.
5. Using a 1/4 cup measuring cup, scoop batter onto the pan.
6. Cook for 2-3 minutes on each side, until pancakes are golden brown and fluffy.
7. Serve warm with your favorite toppings, such as sour cream, applesauce, or chopped fresh herbs.
Cooking Time: approximately 10-12 minutes per batch (depending on size of pancakes)
Russian Kale and Pickled Cucumber Salad
This refreshing salad combines the tangy flavors of pickled cucumbers with the earthy sweetness of Russian kale, perfect for a light and satisfying meal or side dish.
Ingredients:
– 4 cups curly-leafed Russian kale, stems removed and discarded, leaves chopped
– 1 large cucumber, sliced into 1/8-inch thick rounds
– 1 cup pickling liquid (see below)
– 2 tablespoons olive oil
– Salt and pepper to taste
Pickling Liquid:
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 teaspoon black peppercorns
Instructions:
1. In a large bowl, massage the Russian kale leaves with your hands for about 5 minutes to help soften the fibers.
2. In a separate bowl, combine the pickling liquid ingredients and bring to a boil. Let cool to room temperature.
3. Add the cooled pickling liquid to the Russian kale and toss to coat.
4. Arrange the sliced cucumbers on top of the kale mixture.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Russian Kale and Beef Stroganoff
Russian Kale and Beef Stroganoff Recipe
This hearty recipe combines tender beef strips with sautéed kale and a rich sour cream sauce, served over egg noodles for a comforting and satisfying meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups kale leaves, stems removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1 cup sour cream
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 8 oz egg noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Cook egg noodles according to package instructions and set aside.
2. In a large skillet, cook beef strips over medium-high heat until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add onion, garlic, and mushrooms. Cook until vegetables are tender, about 5 minutes.
4. Add kale leaves to the skillet and cook until wilted, about 2-3 minutes.
5. Stir in sour cream and Dijon mustard. Season with salt and pepper to taste.
6. Combine cooked beef and sauce mixture. Serve over egg noodles.
Cooking Time: 20-25 minutes
Summary
Discover 18 delicious and nutritious Russian kale recipes that are sure to warm your heart and belly! From hearty soups like Russian Kale and Potato Soup, to flavorful salads like Russian Kale and Beetroot Salad, these recipes showcase the versatility of this superfood. Enjoy comforting dishes like Braised Russian Kale with Garlic and Onions, or try something new like Russian Kale Piroshki with Mushroom Filling. Whether you’re looking for a quick weeknight meal or a special occasion dish, there’s something for everyone in this collection of Russian kale recipes.