As the nights grow cooler and the days shorter, there’s nothing quite like curling up with a warm, comforting bowl of goodness to soothe your soul. And what better way to do so than with a hearty serving of Russian kale? This versatile leafy green is a staple in many Eastern European cuisines, and when combined with bold flavors and textures, it becomes a true delight.
In this article, we’ll explore 18 mouthwatering Russian kale recipes that are sure to become new favorites. From classic soups and stews to creative twists on traditional dishes, these recipes will guide you through the world of Russian kale cooking. So grab your apron, heat up your kitchen, and get ready to cozy up with some truly delicious meals.
Russian Kale and Potato Soup
This hearty soup is a staple of Russian cuisine, perfect for warming up on a cold winter’s day. The combination of tender potatoes, nutritious kale, and rich chicken broth makes for a comforting and satisfying meal.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 4 cups of chicken broth
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon of butter
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic in butter until softened.
2. Add the diced potatoes, chicken broth, and chopped kale to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with additional chopped kale if desired.
Cooking Time: 30-40 minutes
Braised Russian Kale with Garlic and Butter
This recipe showcases the rich flavor of Russian kale, also known as curly leaf kale, cooked to tender perfection in a flavorful broth with aromatic garlic and butter. Perfect for accompanying roasted meats or served as a standalone side dish.
Ingredients:
– 1 bunch Russian kale (about 4 cups), stems removed and discarded, leaves torn into bite-sized pieces
– 2 cloves garlic, minced
– 4 tablespoons unsalted butter
– 1/4 cup chicken broth
– Salt and pepper, to taste
Instructions:
1. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.
2. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Add the Russian kale in batches, cooking until wilted before adding more (about 5-7 minutes total).
4. Pour in the chicken broth and season with salt and pepper to taste.
5. Cover the skillet or Dutch oven and continue cooking for an additional 10-15 minutes, or until the kale is tender.
Cooking Time: 20-25 minutes
Russian Kale and Mushroom Pierogi
A classic Polish dish with a Russian twist, these pierogi are filled with sautéed kale and mushrooms, perfectly balanced by the tanginess of sour cream. Try them for a flavorful and comforting meal.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Sour cream, for serving
Filling:
– 1 bunch kale, stems removed and chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Divide the dough into smaller pieces and roll out each piece thinly.
3. Sauté the filling ingredients in butter until the kale is tender and mushrooms are cooked through. Season with salt and pepper to taste.
4. Place a spoonful of the filling in the center of each dough piece, then fold and press edges together to seal.
5. Cook pierogi in boiling water for 5-7 minutes or until they float to the surface.
6. Serve hot with a dollop of sour cream.
Cooking Time: 20-25 minutes
Borscht with Russian Kale and Beef
This classic beet-based soup gets a boost of nutrition and flavor from the addition of Russian kale and tender beef. Perfect for a chilly evening or as a comforting meal to share with family and friends.
Ingredients:
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 pounds beef, cut into bite-sized pieces (such as chuck or shank)
– 3 cups Russian kale, stems removed and leaves chopped
– 2 medium beets, peeled and grated
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the beef and cook until browned, about 5-7 minutes.
5. Add the Russian kale, beets, vegetable broth, diced tomatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the flavors have melded together.
6. Serve hot with a dollop of sour cream, if desired.
Cooking Time: Approximately 45-50 minutes
Russian Kale and Beet Salad with Sour Cream
This vibrant salad combines the earthy flavors of kale and beets with a tangy kick from sour cream, making it a perfect side dish for any Russian-inspired meal.
Ingredients:
– 4 cups curly kale leaves
– 2 large beets, peeled and thinly sliced
– 1/2 cup plain sour cream
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss kale leaves with a pinch of salt and roast in the oven for 5-7 minutes, or until slightly wilted.
3. In a large bowl, combine roasted kale, sliced beets, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper. Mix well to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh parsley or dill, if desired.
6. Serve immediately.
Cooking Time: 10-12 minutes (including roasting time)
Russian Kale and Cabbage Stir-Fry
Russian Kale and Cabbage Stir-Fry: A Hearty and Flavorful Side Dish
This traditional Russian recipe combines the earthy flavors of kale and cabbage with a hint of garlic and lemon, creating a deliciously savory stir-fry that’s perfect for accompanying your favorite main courses.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup shredded cabbage
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large skillet or wok, heat the oil over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the torn kale and shredded cabbage, stirring to combine. Cook for 5-7 minutes, or until the vegetables are tender but still crisp.
4. Squeeze the lemon juice over the stir-fry and season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Russian Kale-Stuffed Cabbage Rolls
Experience the bold flavors of Eastern Europe with this hearty and nutritious dish. Russian kale-stuffed cabbage rolls are a perfect blend of tender cabbage, savory kale filling, and rich tomato sauce.
Ingredients:
– 1 large head of cabbage
– 1 bunch of kale, stems removed and chopped
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup cooked rice
– 1/2 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the tough outer leaves from the cabbage head, then blanch in boiling water for 5 minutes. Drain and let cool.
3. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened. Add chopped kale and cook until wilted. Stir in cooked rice, beef broth, and tomato paste. Season with salt and pepper to taste.
4. Cut the cooled cabbage head into leaves. Place about 1/4 cup of the kale filling onto each leaf, leaving a 1-inch border around the edges.
5. Roll the cabbage leaves tightly and place seam-side down in a baking dish. Repeat with remaining leaves and filling.
6. Pour enough beef broth over the rolls to cover them completely. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cabbage is tender.
Cooking Time: Approximately 1 hour and 10 minutes.
Russian Kale and Buckwheat Porridge
This traditional Russian porridge combines the earthy flavors of buckwheat with the nutritional powerhouses of kale and onions, perfect for a cold winter morning.
Ingredients:
– 1 cup buckwheat groats
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– Salt, to taste
– Optional: 1 tablespoon chopped fresh dill or 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 place it in a medium saucepan with 4 cups of fresh water.
3. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes or until the buckwheat is tender.
4. In a large skillet, heat the oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes.
6. Season the porridge with salt to taste, then stir in the cooked kale mixture.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Russian Kale and Smoked Sausage Stew
This hearty stew combines the earthy flavor of kale with the smoky richness of sausage, making for a cozy and satisfying meal. This recipe serves 4-6 people.
Ingredients:
– 1 lb smoked sausage, sliced
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups Russian kale (or regular kale), stems removed and chopped
– 2 carrots, peeled and chopped
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups chicken broth
– Salt and pepper to taste
– Optional: 1 teaspoon paprika
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes.
2. Remove sausage from pot; add onion, garlic, carrots, and bell pepper. Cook until vegetables are tender, about 8 minutes.
3. Add kale, diced tomatoes, chicken broth, salt, and pepper to the pot. Stir to combine.
4. Return sausage to the pot and bring mixture to a boil.
5. Reduce heat to low; simmer for 20-25 minutes or until kale is tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with paprika if desired.
Cooking Time: 45-50 minutes
Russian Kale and Carrot Pancakes
These crispy and flavorful pancakes are a perfect blend of Russian tradition and healthy ingredients, making them an ideal snack or side dish for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup grated carrot
– 1/2 cup chopped kale leaves
– 1 egg
– 1/4 cup milk
– Salt to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour and salt.
2. Add grated carrot and chopped kale, mixing until well combined.
3. In a separate bowl, beat the egg and mix with milk.
4. Add the wet ingredients to the dry mixture and stir until a thick batter forms.
5. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium heat.
6. Drop tablespoonfuls of the batter into the oil and cook for 2-3 minutes on each side, or until golden brown.
7. Drain pancakes on paper towels and serve warm.
Cooking Time: About 15-20 minutes, depending on the size of the pancakes.
Russian Kale and Pickled Vegetable Salad
Russian Kale and Pickled Vegetable Salad Recipe
A refreshing and tangy salad that combines the earthiness of kale with the crunch of pickled vegetables, this Russian-inspired dish is perfect for a light lunch or dinner.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup thinly sliced red onion
– 1/2 cup thinly sliced pickled carrots (see note)
– 1/4 cup chopped fresh dill
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 5 minutes to help tenderize it.
2. Add the red onion, pickled carrots, and chopped fresh dill to the bowl. Toss gently to combine.
3. In a small bowl, whisk together the apple cider vinegar and olive oil. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
Cooking Time:
– 5 minutes (massage time) + 1 minute (tossing the salad)
Note: For pickled carrots, slice 2 medium-sized carrots thinly and soak them in a mixture of 1 cup vinegar, 1/2 cup water, and 1 tablespoon sugar for at least 30 minutes.
Russian Kale and Chicken Pelmeni
Russian Kale and Chicken Pelmeni Recipe
Pelmeni are traditional Russian dumplings that can be filled with a variety of ingredients, including chicken and kale. This recipe combines the flavors of sautéed kale and chicken with homemade pelmeni dough for a delicious and comforting meal.
Ingredients:
– 1 package of frozen pelmeni dough
– 2 cups of cooked chicken breast, shredded
– 1 cup of chopped curly kale leaves
– 2 cloves of garlic, minced
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or sauté pan over medium-high heat.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. In a separate bowl, combine the cooked chicken breast, garlic, salt, and pepper. Mix well.
4. Roll out the pelmeni dough to desired thickness (about 1/8 inch).
5. Place a spoonful of the chicken-kale mixture onto one half of the dough circle.
6. Fold the other half over the filling and press edges together to seal.
7. Cook the pelmeni in boiling salted water for 3-4 minutes, or until they float to the surface.
8. Serve with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Russian Kale and Dill Pickle Soup
This hearty soup is a twist on traditional Russian borscht, featuring the bold flavors of kale and dill pickles. Perfect for a chilly day or as a comforting side dish.
Ingredients:
– 1 bunch curly kale, stems removed and chopped
– 2 cups chicken broth
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 cup diced dill pickles
– 1/2 cup heavy cream or sour cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped kale and cook until wilted.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Stir in the diced pickles and season with salt and pepper to taste.
6. If desired, stir in the heavy cream or sour cream to add a creamy touch.
Cooking Time: 30-40 minutes
Russian Kale and Sour Cream Dip
A tangy and creamy dip perfect for snacking or serving with your favorite dippers.
Ingredients:
– 1 head of Russian kale, stems removed and chopped
– 1 cup sour cream
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium bowl, combine the chopped kale, sour cream, lemon juice, salt, and black pepper.
2. Mix until well combined and creamy.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is best served chilled.
Russian Kale and Potato Pancakes
Russian Kale and Potato Pancakes Recipe
These crispy and delicious pancakes are a popular Russian dish, perfect for breakfast or brunch. The addition of kale adds a nutritious twist to this classic recipe.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 bunch of curly kale, stems removed and chopped
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a bowl, combine potatoes, kale, onion, eggs, flour, and salt. Mix well.
2. Heat a non-stick pan or griddle over medium heat.
3. Using a tablespoon, drop small portions of the potato mixture onto the pan.
4. Cook for 3-4 minutes on each side, until pancakes are golden brown and crispy.
5. Serve hot with your favorite toppings, such as sour cream, applesauce, or chives.
Cooking Time: 15-20 minutes
Russian Kale and Red Bean Stew
This hearty stew combines the earthy flavors of kale and red beans with a hint of Russian flair, making it a perfect comfort food for any occasion. This simple recipe is easy to prepare and packed with nutritious goodness.
Ingredients:
– 1 bunch Russian kale, stems removed and chopped
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 4 cups vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the kale, red beans, vegetable broth, tomato paste, and paprika. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the kale is tender.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 40 minutes
Russian Kale and Onion Pirozhki
Pirozhki are traditional Russian savory pastries that can be enjoyed as a snack or light meal. This recipe combines the flavors of caramelized onions, kale, and mushrooms with a flaky pastry crust.
Ingredients:
– 1 package puff pastry, thawed
– 1 large onion, thinly sliced
– 2 cups curly kale, stems removed and chopped
– 1 cup mushrooms (button or cremini), sliced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onions over medium heat until caramelized, about 20 minutes.
3. Add the chopped kale and mushrooms to the skillet. Cook until the greens are wilted and the mixture is tender.
4. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon the onion-kale-mushroom mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
6. Brush the edges with water and fold the other half of the pastry over the filling. Press the edges together to seal.
7. Use a fork to crimp the edges and create a decorative border.
8. Place the pirozhki on a baking sheet lined with parchment paper, leaving about 1 inch between each pastry.
9. Brush the tops with butter and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Russian Kale and Tomato Shchi
Shchi is a traditional Russian soup that’s perfect for any time of year. This hearty recipe combines the earthy flavors of kale with sweet tomatoes, making it a comforting and nutritious meal.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 3 cups kale, stems removed and chopped
– 2 medium tomatoes, diced
– 4 cups vegetable broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 2 tablespoons sour cream (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add kale and cook until wilted, about 5 minutes.
3. Stir in tomatoes, broth, tomato paste, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, topped with a dollop of sour cream if desired.
Cooking Time: 30-40 minutes
Summary
Get cozy with these 18 hearty Russian kale recipes! From soups to stir-fries, salads to pierogis, this list has something for every taste. Discover how to incorporate Russian kale into your meals with dishes like Braised Russian Kale with Garlic and Butter, Russian Kale and Mushroom Pierogi, Borscht with Russian Kale and Beef, and many more. These recipes are sure to warm up even the chilliest of nights.
