Soups & Mains

Soups in most Eurasian cultures are important dietary staples and often begin a meal or can be the main course. Many, particularly in older generations, consider a meal without a soup to be incomplete. Other common mains include dumplings or pies, which can take many forms depending on the individual culture. Again, these can often serve various purposes, either acting as the main course, a side course, or even as dessert. The below resources concentrate on these items, but also other types of traditional main courses, presenting them in bilingual recipes and with histories and descriptions of the food’s current place in the modern culture that consumes them.

Filter recipes for: Slavic, Central Asian, or Caucasian.
See also: Food Traditions

Many of these foods may have various regional or national names and/or variations. We have tried to reflect that in the articles as well.

Pelmeni: A Tasty History

Pelmeni (Пельмени) are Russian dumplings: small portions of ground meat and onion wrapped in a thin, unleavened dough and boiled. While Russians prize pelmeni as a Siberian dish, “рецепт русских пельменей может на самом являться измененной версией китайских пельменей” (the recipe may actually be an adaptation of Chinese pot-stickers). Other ancient foods such as manti, […]

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