Dive into the cozy comfort of Russian cuisine with these hearty kale recipes perfect for chilly evenings. Whether you’re craving a soul-warming soup or a satisfying main dish, these dishes transform humble kale into extraordinary comfort food that will have your family asking for seconds. Get ready to discover your new favorite cold-weather meals!
Russian Kale and Potato Soup
Whip up this cozy Russian kale and potato soup that transforms humble ingredients into pure comfort. Grab your Dutch oven—we’re building layers of flavor that’ll have everyone begging for seconds.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 medium Yukon Gold potatoes, cubed
– 6 cups rich chicken broth
– 1 bunch curly kale, stems removed and chopped
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– Freshly ground black pepper
– Coarse sea salt
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 60 seconds until aromatic but not browned.
4. Tip: Swirl the pan constantly when cooking garlic to prevent burning and develop deeper flavor.
5. Add 4 medium cubed Yukon Gold potatoes to the pot, stirring to coat with the onion mixture.
6. Pour in 6 cups of rich chicken broth, ensuring potatoes are fully submerged.
7. Bring the soup to a rolling boil, then reduce heat to maintain a gentle simmer.
8. Cover and cook for 15-18 minutes until potatoes pierce easily with a fork.
9. Tip: Don’t overcook the potatoes—they should be tender but still hold their shape for better texture.
10. Stir in 1 bunch of chopped curly kale and cook uncovered for 3-4 minutes until wilted but still vibrant green.
11. Reduce heat to low and slowly pour in 1 cup of heavy cream while stirring constantly.
12. Sprinkle 1 teaspoon of smoked paprika over the soup for that signature Russian warmth.
13. Season generously with freshly ground black pepper and coarse sea salt.
14. Tip: Let the soup rest off heat for 5 minutes before serving to allow flavors to meld perfectly.
15. Ladle the hot soup into bowls immediately.
Unbelievably creamy potatoes melt against the hearty kale in every spoonful. The smoked paprika adds subtle warmth that makes this soup perfect for chilly evenings—try topping with crispy bacon bits or serving with crusty sourdough for dipping.
Braised Russian Kale with Garlic and Butter
Haven’t met a green that transforms like Russian kale when it meets heat. Hit it with garlicky butter and watch those sturdy leaves melt into silky perfection. This braised beauty turns tough greens tender in minutes.
Ingredients
– 1 large bunch of hearty Russian kale
– 3 tablespoons rich European-style butter
– 4 cloves aromatic fresh garlic
– 1/2 cup savory chicken broth
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Rinse the Russian kale thoroughly under cold running water to remove any grit.
2. Pat the kale completely dry with paper towels to ensure proper searing.
3. Thinly slice 4 cloves of fresh garlic using a sharp chef’s knife.
4. Heat a large skillet over medium-high heat for 2 minutes until hot.
5. Add 3 tablespoons of European-style butter to the hot skillet.
6. Swirl the butter constantly for 30 seconds until foamy and fragrant.
7. Add the sliced garlic and sauté for exactly 1 minute until golden but not browned.
8. Tear the dried kale leaves from their tough stems, discarding the stems.
9. Add the kale leaves to the skillet in batches, wilting each addition before adding more.
10. Pour in 1/2 cup of savory chicken broth, scraping any browned bits from the pan bottom.
11. Season with 1/2 teaspoon coarse kosher salt and 1/4 teaspoon freshly cracked black pepper.
12. Reduce heat to low, cover the skillet, and braise for 8-10 minutes until leaves are fork-tender.
13. Uncover and simmer for 2 more minutes to reduce the braising liquid slightly.
14. Remove from heat and transfer to a serving dish immediately.
Know that silky texture that makes you forget you’re eating greens? That’s what you get here. The garlic-infused butter creates a rich sauce that clings to every tender leaf. Try serving it over creamy polenta or alongside roasted chicken for the ultimate comfort meal.
Russian Kale and Mushroom Pierogi
Brace yourself for the ultimate comfort food glow-up. These Russian Kale and Mushroom Pierogi pack serious flavor in every tender pocket. Get ready to impress with this surprisingly simple dough-wrapped delight.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup warm whole milk
– 1 large farm-fresh egg
– 1/2 tsp fine sea salt
– 2 tbsp rich European-style butter
– 1 small yellow onion, finely diced
– 8 oz cremini mushrooms, thinly sliced
– 2 cups fresh kale, stems removed and chopped
– 1/4 cup tangy sour cream
– 1 tbsp fresh dill, minced
– 4 cups salted water for boiling
– 2 tbsp golden olive oil for frying
Instructions
1. Whisk together 2 cups all-purpose flour and 1/2 tsp fine sea salt in a large mixing bowl.
2. Create a well in the center and crack in 1 large farm-fresh egg.
3. Pour 1/2 cup warm whole milk into the well and mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and rest for 30 minutes at room temperature.
6. Melt 2 tbsp rich European-style butter in a large skillet over medium heat.
7. Sauté 1 small finely diced yellow onion for 4 minutes until translucent.
8. Add 8 oz thinly sliced cremini mushrooms and cook for 6 minutes until golden brown.
9. Stir in 2 cups chopped fresh kale and cook for 3 minutes until wilted.
10. Remove the skillet from heat and mix in 1/4 cup tangy sour cream and 1 tbsp minced fresh dill.
11. Roll out the rested dough to 1/8-inch thickness on a floured surface.
12. Cut 3-inch circles using a round cutter or glass.
13. Place 1 tablespoon of filling in the center of each dough circle.
14. Fold each circle in half and press edges firmly to seal, creating half-moon shapes.
15. Bring 4 cups salted water to a rolling boil in a large pot.
16. Carefully drop pierogi into boiling water and cook for 4 minutes until they float to the surface.
17. Remove cooked pierogi with a slotted spoon and drain on a clean towel.
18. Heat 2 tbsp golden olive oil in a skillet over medium-high heat.
19. Pan-fry boiled pierogi for 2-3 minutes per side until crispy and golden brown.
20. Serve immediately while hot and crispy.
Perfectly tender dough encases that earthy mushroom and kale filling in the most satisfying way. Pair these golden pockets with extra sour cream for dipping or serve alongside a crisp green salad. The contrast between the crispy exterior and creamy interior makes every bite absolutely addictive.
Borscht with Russian Kale and Beef
Crack open your soup game with this vibrant borscht that’s packed with earthy beets, tender beef, and hearty Russian kale. Simmer it low and slow for deep, soul-warming flavors that’ll make your kitchen smell like a cozy Eastern European cafe. Dive into a bowl that’s as bold in color as it is in taste—perfect for chilly nights or meal prep glory.
Ingredients
– 1.5 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 medium red beets, peeled and grated
– 2 large carrots, peeled and sliced into thin coins
– 6 cups robust beef broth
– 2 cups Russian kale, stems removed and roughly chopped
– 1 tbsp apple cider vinegar
– 1 tsp finely ground black pepper
– 1 tsp sea salt
– ½ cup fresh dill, chopped
– 1 cup sour cream for serving
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef chuck roast cubes and sear for 4–5 minutes per side until deeply browned on all edges.
3. Tip: Don’t overcrowd the pot—work in batches if needed to get a proper crust.
4. Transfer the seared beef to a clean plate, leaving any drippings in the pot.
5. Add the finely diced yellow onion to the pot and sauté for 5–7 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 more minute until golden.
7. Add the grated red beets and sliced carrots, stirring to coat in the onion-garlic mixture.
8. Pour in the robust beef broth, scraping the bottom of the pot to lift any browned bits.
9. Return the seared beef to the pot, along with any accumulated juices.
10. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the beef is fork-tender.
11. Tip: Keep the lid slightly ajar to prevent boiling over while allowing steam to escape.
12. Stir in the chopped Russian kale, apple cider vinegar, sea salt, and finely ground black pepper.
13. Simmer uncovered for another 15 minutes until the kale is wilted but still bright green.
14. Tip: Add the vinegar at the end to preserve its tangy kick and keep the beets’ vibrant color from fading.
15. Remove from heat and stir in the fresh dill just before serving.
16. Ladle the borscht into bowls and top each with a dollop of sour cream.
Pair this ruby-red masterpiece with crusty rye bread for dipping, and let the tender beef melt against the earthy sweetness of beets. The Russian kale adds a slight bitterness that balances the soup’s richness, while a cool swirl of sour cream cuts through each savory spoonful.
Russian Kale and Beet Salad with Sour Cream
Dig into this vibrant Russian Kale and Beet Salad that’s about to become your new obsession. Ditch boring salads forever with this colorful powerhouse that packs flavor and nutrients in every bite. Get ready to wow your taste buds with this creamy, crunchy creation.
Ingredients
– 2 cups finely chopped curly kale leaves
– 1 cup roasted beets, cubed into ½-inch pieces
– ½ cup full-fat sour cream
– 2 tablespoons fresh lemon juice
– 1 tablespoon extra virgin olive oil
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup toasted walnuts, roughly chopped
– 2 tablespoons fresh dill, minced
Instructions
1. Place 2 cups finely chopped curly kale leaves in a large mixing bowl.
2. Drizzle 1 tablespoon extra virgin olive oil over the kale.
3. Massage the kale vigorously with your hands for 2 full minutes until leaves darken and soften.
4. Add 1 cup roasted beets, cubed into ½-inch pieces to the bowl.
5. In a separate small bowl, whisk together ½ cup full-fat sour cream and 2 tablespoons fresh lemon juice until smooth.
6. Pour the sour cream mixture over the kale and beet combination.
7. Sprinkle 1 teaspoon coarse sea salt and ½ teaspoon freshly cracked black pepper over the salad.
8. Toss everything together until evenly coated and combined.
9. Fold in ¼ cup toasted walnuts, roughly chopped and 2 tablespoons fresh dill, minced.
10. Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
11. Serve immediately or chill for up to 2 hours before serving.
But the magic happens when you take that first bite—creamy sour cream clings to earthy beets while massaged kale provides the perfect tender crunch. Toasted walnuts add nutty depth that plays beautifully against the bright dill. Try serving it alongside grilled chicken or as a stunning side at your next dinner party—it’s guaranteed to steal the show.
Russian Kale and Cabbage Stir-Fry
Viral on foodie feeds, this Russian-inspired stir-fry transforms humble greens into a flavor-packed weeknight hero. Grab your skillet and let’s turn kale and cabbage into a crave-worthy dish that’s ready in minutes.
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 4 cups finely shredded green cabbage
– 3 cups chopped curly kale, stems removed
– 2 tablespoons tangy apple cider vinegar
– 1 teaspoon sweet paprika
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 large thinly sliced yellow onion and cook for 4–5 minutes, stirring frequently, until softened and lightly golden.
3. Stir in 3 cloves minced fresh garlic and cook for 30 seconds until fragrant—don’t let it brown.
4. Add 4 cups finely shredded green cabbage to the skillet, tossing to coat in the oil.
5. Cook cabbage for 6–7 minutes, stirring every 90 seconds, until edges begin to caramelize. Tip: Don’t overcrowd the pan—work in batches if needed for even browning.
6. Mix in 3 cups chopped curly kale and cook for 3–4 minutes until wilted but still vibrant green.
7. Sprinkle 1 teaspoon sweet paprika, ½ teaspoon coarse sea salt, and ¼ teaspoon freshly cracked black pepper over the vegetables.
8. Drizzle 2 tablespoons tangy apple cider vinegar around the edges of the skillet to deglaze, scraping up any browned bits with a wooden spoon. Tip: The acid balances the earthiness of the greens.
9. Cook for 1 final minute, tossing continuously, until liquid is absorbed and vegetables are tender-crisp. Tip: For extra depth, finish with a pat of butter off-heat.
Done in under 20 minutes, this stir-fry delivers a satisfying crunch from the cabbage against the silky wilted kale. The paprika adds smoky warmth while the vinegar cuts through with a bright tang. Serve it over creamy polenta or stuff into warm tortillas for a unexpected twist.
Russian Kale-Stuffed Cabbage Rolls
Packed with flavor and surprisingly simple, these Russian-inspired cabbage rolls swap traditional meat for hearty kale and rice. Get ready to roll up something seriously satisfying that’ll have everyone asking for seconds.
Ingredients
– 1 large head green cabbage
– 2 cups cooked brown rice
– 4 cups finely chopped kale
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1 tsp sea salt
– 2 cups crushed tomatoes
– 1 cup vegetable broth
– 2 tbsp fresh dill, chopped
Instructions
1. Bring a large pot of water to a rolling boil.
2. Carefully remove 12 whole cabbage leaves from the head.
3. Blanch cabbage leaves in boiling water for exactly 2 minutes until pliable.
4. Transfer blanched leaves to an ice bath to stop cooking.
5. Pat cabbage leaves completely dry with paper towels.
6. Heat olive oil in a large skillet over medium heat until shimmering.
7. Sauté diced onion for 5 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Stir in chopped kale and cook for 3 minutes until wilted.
10. Combine kale mixture with cooked brown rice in a large bowl.
11. Season with smoked paprika, black pepper, and sea salt.
12. Place 1/4 cup filling in the center of each cabbage leaf.
13. Fold sides inward and roll tightly from the stem end.
14. Arrange rolls seam-side down in a 9×13 baking dish.
15. Pour crushed tomatoes evenly over the cabbage rolls.
16. Add vegetable broth around the edges of the dish.
17. Sprinkle fresh dill over the top.
18. Cover tightly with aluminum foil.
19. Bake at 375°F for 45 minutes.
20. Remove foil and bake for 15 more minutes until sauce bubbles.
21. Let rest for 10 minutes before serving.
Unbelievably tender cabbage wraps around the hearty kale-rice filling that’s perfectly seasoned with smoky paprika. The tomato sauce becomes rich and slightly caramelized during baking, creating beautiful browned edges on the rolls. Serve these over creamy polenta or with a dollop of cool sour cream to balance the warm spices.
Russian Kale and Buckwheat Porridge
Craving something hearty yet healthy? This Russian-inspired porridge transforms humble ingredients into pure comfort. Combine earthy buckwheat with nutrient-packed kale for a bowl that satisfies both body and soul.
Ingredients
– 1 cup raw buckwheat groats
– 2 cups filtered water
– 1 bunch fresh curly kale
– 2 tablespoons rich unsalted butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, freshly minced
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons tangy sour cream for serving
Instructions
1. Rinse 1 cup raw buckwheat groats under cold running water until water runs clear to remove any bitterness.
2. Combine rinsed buckwheat and 2 cups filtered water in a medium saucepan.
3. Bring mixture to a rolling boil over high heat, then immediately reduce to low heat.
4. Cover saucepan tightly and simmer for 15 minutes until buckwheat absorbs all liquid.
5. Remove saucepan from heat and let stand covered for 5 minutes to steam finish cooking.
6. While buckwheat rests, strip kale leaves from tough stems and chop into bite-sized pieces.
7. Melt 2 tablespoons rich unsalted butter in a large skillet over medium heat.
8. Sauté 1 finely diced yellow onion for 5 minutes until translucent and fragrant.
9. Add 2 cloves freshly minced garlic and cook for 1 minute until aromatic but not browned.
10. Toss in chopped kale and cook for 3-4 minutes until wilted and bright green.
11. Fluff cooked buckwheat with a fork to separate grains before combining.
12. Gently fold buckwheat into the kale mixture until evenly distributed.
13. Season with ½ teaspoon coarse sea salt and ¼ teaspoon freshly cracked black pepper.
14. Stir continuously for 2 minutes over low heat to meld flavors completely.
Just spoon this porridge into bowls while steaming hot. The buckwheat offers satisfying chew against silky wilted kale, while caramelized onions provide sweet balance. Top with cool sour cream for temperature contrast, or fry an egg for extra protein punch.
Russian Kale and Smoked Sausage Stew
Brace your taste buds for the ultimate comfort food mashup. This Russian Kale and Smoked Sausage Stew brings smoky, savory goodness to your weeknight rotation. Get ready to transform simple ingredients into a soul-warming masterpiece.
Ingredients
– 1 lb smoked kielbasa sausage, sliced into ½-inch coins
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 6 cups hearty chicken broth
– 1 lb Yukon Gold potatoes, cubed into 1-inch pieces
– 1 bunch fresh curly kale, stems removed and roughly chopped
– 1 cup heavy cream
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– 2 tbsp chopped fresh dill
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 pound of sliced smoked kielbasa sausage and sear for 3-4 minutes until browned on both sides.
3. Remove the sausage with a slotted spoon, leaving the rendered fat in the pot.
4. Add 1 large finely diced yellow onion and cook for 5 minutes until translucent and fragrant.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic.
6. Pour in 6 cups of hearty chicken broth, scraping any browned bits from the bottom of the pot.
7. Add 1 pound of cubed Yukon Gold potatoes and bring to a rolling boil.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
9. Stir in 1 bunch of roughly chopped fresh curly kale and cook for 3 minutes until wilted and vibrant green.
10. Return the seared sausage to the pot along with 1 cup of heavy cream.
11. Season with 1 teaspoon of smoked paprika and ½ teaspoon of freshly cracked black pepper.
12. Simmer uncovered for 5 minutes to allow flavors to meld and cream to thicken slightly.
13. Remove from heat and stir in 2 tablespoons of chopped fresh dill.
Ladle this creamy creation into deep bowls and watch the steam rise. The tender potatoes soak up the smoky broth while the kale adds earthy depth. Serve with crusty bread for dipping into that luxurious cream sauce—perfect for chilly evenings when you need serious comfort.
Russian Kale and Carrot Pancakes
Viral-worthy and veggie-packed, these Russian Kale and Carrot Pancakes deliver crispy edges and tender centers. Whip them up in 20 minutes flat for a savory breakfast or snack that actually satisfies. Forget boring greens—this recipe transforms humble ingredients into golden, craveable perfection.
Ingredients
– 2 cups tightly packed fresh kale leaves, stems removed and finely chopped
– 1 cup grated carrots, using the large holes of a box grater
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 3/4 cup whole milk
– 1/4 cup finely chopped fresh dill
– 1/2 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 4 tablespoons unsalted butter, divided
– 1/2 cup sour cream for serving
Instructions
1. Place the finely chopped kale in a large mixing bowl.
2. Add the grated carrots to the bowl with the kale.
3. Sprinkle the all-purpose flour evenly over the kale and carrot mixture.
4. Crack the 2 large farm-fresh eggs directly into the bowl.
5. Pour in the 3/4 cup whole milk.
6. Add the 1/4 cup finely chopped fresh dill.
7. Sprinkle the 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper over the mixture.
8. Use a spatula to mix all ingredients until just combined—do not overmix to keep pancakes tender.
9. Melt 1 tablespoon of unsalted butter in a large nonstick skillet over medium heat until bubbling.
10. Drop 1/4 cup portions of batter into the hot skillet, spacing them 2 inches apart.
11. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
12. Flip each pancake carefully using a thin spatula.
13. Cook for another 2–3 minutes until the second side is golden brown and crispy.
14. Transfer cooked pancakes to a wire rack—this keeps them crisp instead of steaming on a plate.
15. Repeat with remaining batter, adding 1 tablespoon of butter to the skillet before each new batch.
16. Serve immediately with the 1/2 cup sour cream for dipping.
Buttery and crisp with a confetti-like confetti of emerald kale and sweet carrots, these pancakes offer a savory twist on breakfast. The fresh dill brightens each bite, while the sour cream adds a cool, tangy contrast. Stack them high for brunch or pack cold for a picnic—they’re just as good at room temperature.
Russian Kale and Pickled Vegetable Salad
Haven’t tried this Russian Kale and Pickled Vegetable Salad yet? Your taste buds are missing out. This crunchy, tangy masterpiece transforms simple ingredients into a flavor explosion that’ll have you craving seconds.
Ingredients
– 1 large bunch of fresh curly kale, stems removed
– 1 cup of crisp pickled cucumbers, thinly sliced
– ½ cup of tangy pickled red onions
– ¼ cup of rich extra virgin olive oil
– 2 tablespoons of bright lemon juice
– 1 teaspoon of coarse sea salt
– ½ teaspoon of freshly cracked black pepper
– ¼ cup of toasted sunflower seeds
Instructions
1. Wash the fresh curly kale thoroughly under cold running water.
2. Pat the kale completely dry using clean kitchen towels or a salad spinner.
3. Remove the tough stems from each kale leaf by pulling the leaves away from the stems.
4. Tear the kale leaves into bite-sized pieces directly into a large mixing bowl.
5. Sprinkle the coarse sea salt evenly over the torn kale leaves.
6. Massage the kale vigorously with your hands for 2 full minutes until the leaves darken and soften.
7. Add the crisp pickled cucumbers and tangy pickled red onions to the bowl.
8. Drizzle the rich extra virgin olive oil over the salad mixture.
9. Squeeze the bright lemon juice directly over the ingredients.
10. Toss everything together thoroughly using salad tongs until evenly coated.
11. Let the salad rest at room temperature for 15 minutes to allow flavors to meld.
12. Sprinkle the freshly cracked black pepper over the salad.
13. Top with the toasted sunflower seeds just before serving.
Did you notice how the massaging technique transforms tough kale into tender perfection? The salty crunch of sunflower seeds plays beautifully against the tangy pickled vegetables. Serve this alongside grilled meats or pile it onto crusty bread for an unexpected sandwich filling that’ll make ordinary lunches extraordinary.
Russian Kale and Chicken Pelmeni
Mash up your dinner routine with these Russian Kale and Chicken Pelmeni. Pack juicy chicken filling into tender dough pockets, then boil to perfection. Serve steaming with a dollop of sour cream for instant comfort food vibes.
Ingredients
– 2 cups all-purpose flour
– 1 large farm-fresh egg
– 1/2 cup cold water
– 1 tsp fine sea salt
– 1 lb ground chicken
– 2 cups finely chopped fresh kale
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp rich unsalted butter
– 1/2 cup full-fat sour cream
– 1 tbsp fresh dill, chopped
Instructions
1. Whisk 2 cups all-purpose flour and 1 tsp fine sea salt in a large bowl.
2. Create a well in the center and crack 1 large farm-fresh egg into it.
3. Gradually pour 1/2 cup cold water into the well while mixing with a fork.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and rest for 30 minutes at room temperature.
6. Sauté 1 small finely diced yellow onion in 1 tbsp rich unsalted butter over medium heat for 5 minutes until translucent.
7. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
8. Combine the onion mixture with 1 lb ground chicken, 2 cups finely chopped fresh kale, and 1/2 tsp salt in a bowl.
9. Roll the rested dough to 1/16-inch thickness on a floured surface.
10. Cut 2-inch circles using a round cutter or glass.
11. Place 1 tsp filling in the center of each dough circle.
12. Fold dough over filling and pinch edges firmly to seal, creating half-moon shapes.
13. Bring a large pot of salted water to a rolling boil.
14. Drop pelmeni into boiling water and cook for 6-8 minutes until they float to the surface.
15. Remove cooked pelmeni with a slotted spoon and drain briefly.
16. Serve immediately topped with 1/2 cup full-fat sour cream and sprinkled with 1 tbsp fresh chopped dill.
Perfectly tender dough wrappers give way to savory chicken and earthy kale filling. The creamy sour cream cuts through the richness while fresh dill adds bright herbal notes. Try pan-frying leftovers in butter for crispy pelmeni with golden-brown edges.
Russian Kale and Dill Pickle Soup
Whip up this unexpected flavor bomb that’s about to become your new comfort food obsession. Russian Kale and Dill Pickle Soup combines tangy brininess with earthy greens in a way that’ll make your taste buds dance. Get ready to rethink everything you know about pickle power.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 cups robust chicken broth
– 3 medium russet potatoes, peeled and cubed
– 1 cup finely chopped dill pickles
– ½ cup sharp pickle brine
– 2 cups fresh kale, stems removed and chopped
– ½ cup heavy cream
– 2 tablespoons fresh dill, chopped
– 1 teaspoon coarse black pepper
– ½ teaspoon smoked paprika
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 2 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Pour in 4 cups of robust chicken broth and bring to a rolling boil.
5. Add 3 medium peeled and cubed russet potatoes, reduce heat to medium-low, and simmer for 15 minutes until potatoes are fork-tender.
6. Stir in 1 cup of finely chopped dill pickles and ½ cup of sharp pickle brine.
7. Add 2 cups of chopped fresh kale and cook for 3-4 minutes until wilted but still vibrant green.
8. Pour in ½ cup of heavy cream while stirring constantly to prevent curdling.
9. Sprinkle in 2 tablespoons of fresh chopped dill, 1 teaspoon of coarse black pepper, and ½ teaspoon of smoked paprika.
10. Simmer for 2 more minutes to let flavors meld, then remove from heat.
Serve this soup piping hot and watch how the creamy broth contrasts with the crunchy pickles. The tangy brine cuts through the richness while the kale adds earthy depth. Try topping with extra fresh dill and a dollop of sour cream for maximum flavor layering.
Russian Kale and Sour Cream Dip
Viral-worthy dip alert! This Russian Kale and Sour Cream Dip transforms humble ingredients into creamy perfection. Get ready to dunk, spread, and devour.
Ingredients
– 2 cups finely chopped fresh kale leaves
– 1 cup full-fat sour cream
– 1/2 cup finely grated Parmesan cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Wash 2 cups of fresh kale leaves thoroughly under cold running water.
2. Pat the kale completely dry with paper towels to prevent a watery dip.
3. Remove and discard the tough center stems from all kale leaves.
4. Finely chop the kale leaves until they resemble confetti.
5. Combine the chopped kale, 1 cup full-fat sour cream, and 1/2 cup finely grated Parmesan cheese in a medium mixing bowl.
6. Add 2 tablespoons freshly squeezed lemon juice directly to the mixture.
7. Sprinkle in 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
8. Mix all ingredients vigorously with a spatula for exactly 2 minutes until fully incorporated.
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
10. Just before serving, sprinkle 1/4 teaspoon smoked paprika evenly over the surface.
A velvety texture meets earthy kale notes in this surprisingly addictive dip. The tangy sour cream base balances beautifully with the Parmesan’s salty kick. Serve it chilled with crispy pita chips or spread it thick on toasted baguette slices for maximum crunch contrast.
Russian Kale and Potato Pancakes
Mash your way to crispy perfection with these Russian Kale and Potato Pancakes. Transform humble spuds and vibrant greens into golden-brown delights that crunch with every bite. Get ready to flip your breakfast game forever.
Ingredients
– 2 large russet potatoes, peeled and grated
– 1 cup finely chopped curly kale
– 1/2 cup finely diced yellow onion
– 2 farm-fresh large eggs
– 1/4 cup all-purpose flour
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup vegetable oil for frying
– 1/2 cup sour cream for serving
– 2 tablespoons fresh chopped dill
Instructions
1. Peel 2 large russet potatoes and grate them using the large holes of a box grater.
2. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove all excess moisture.
3. Finely chop 1 cup of curly kale until pieces are no larger than 1/4 inch.
4. Dice 1/2 cup yellow onion into 1/8-inch pieces.
5. Crack 2 large eggs into a large mixing bowl and whisk until frothy.
6. Add squeezed potatoes, chopped kale, diced onion, 1/4 cup all-purpose flour, 1 teaspoon coarse sea salt, and 1/2 teaspoon freshly ground black pepper to the bowl.
7. Mix all ingredients thoroughly until well combined and a loose batter forms.
8. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
9. Drop 1/4-cup portions of batter into the hot oil, spacing them 2 inches apart.
10. Flatten each pancake to 1/2-inch thickness using the back of a spatula.
11. Cook for 3-4 minutes until edges are crispy and bottoms are deep golden brown.
12. Flip each pancake carefully using a thin spatula.
13. Cook second side for another 3-4 minutes until equally golden and crispy.
14. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
15. Repeat with remaining batter, adding remaining 2 tablespoons oil as needed.
16. Combine 1/2 cup sour cream with 2 tablespoons fresh chopped dill in a small bowl.
17. Serve pancakes immediately with herbed sour cream on the side.
Golden and crisp outside with a tender potato interior, these pancakes deliver earthy satisfaction in every bite. The kale adds subtle bitterness that balances the starchy richness perfectly. Try stacking them with smoked salmon or topping with a fried egg for a complete meal that transforms simple ingredients into something extraordinary.
Russian Kale and Red Bean Stew
Eager for a cozy bowl that punches above its weight? This Russian-inspired stew transforms humble ingredients into a deeply satisfying meal. Get ready to layer flavors like a pro.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 tablespoon vibrant smoked paprika
– 1 teaspoon aromatic ground cumin
– 4 cups robust vegetable broth
– 1 bunch hearty kale, stems removed and roughly chopped
– 2 (15-ounce) cans plump red kidney beans, drained and rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 tablespoon tangy apple cider vinegar
– ½ cup creamy sour cream
– Freshly chopped parsley for garnish
– Coarse kosher salt and freshly cracked black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 6-8 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Sprinkle in 1 tablespoon of vibrant smoked paprika and 1 teaspoon of aromatic ground cumin, toasting for 30 seconds to bloom the spices.
5. Pour in 4 cups of robust vegetable broth, scraping any browned bits from the bottom of the pot.
6. Add 2 cans of drained plump red kidney beans and 1 can of fire-roasted diced tomatoes with their juices.
7. Bring the stew to a vigorous boil, then reduce heat to maintain a gentle simmer.
8. Simmer uncovered for 15 minutes to allow flavors to meld, stirring occasionally.
9. Stir in 1 bunch of roughly chopped hearty kale and cook for 5 minutes until wilted and vibrant green.
10. Mix in 1 tablespoon of tangy apple cider vinegar to brighten the flavors.
11. Season generously with coarse kosher salt and freshly cracked black pepper until balanced.
12. Ladle the stew into bowls and top each with a dollop of creamy sour cream and a sprinkle of freshly chopped parsley.
You’ll love the creamy beans against the toothsome kale in this deeply spiced broth. Yes, this stew stands strong on its own, but try serving it over buttery egg noodles or with crusty bread for the ultimate comfort meal. The smoky paprika and tangy finish make every spoonful irresistible.
Russian Kale and Onion Pirozhki
Satisfy those savory cravings with these golden Russian Kale and Onion Pirozhki. These fluffy dough pockets deliver a vibrant, garlicky filling in every bite. Get ready to bake up comfort food perfection.
Ingredients
– 2 cups all-purpose flour
– 1 cup warm whole milk
– 1 packet active dry yeast
– 1 tbsp granulated sugar
– 1 tsp fine sea salt
– 3 tbsp unsalted butter
– 1 large egg
– 2 cups chopped fresh kale
– 1 medium yellow onion
– 2 cloves garlic
– 2 tbsp rich extra virgin olive oil
– ½ tsp freshly ground black pepper
Instructions
1. Combine 2 cups all-purpose flour, 1 packet active dry yeast, 1 tbsp granulated sugar, and 1 tsp fine sea salt in a large mixing bowl.
2. Pour 1 cup warm whole milk into the dry ingredients and mix until a shaggy dough forms.
3. Add 3 tbsp unsalted butter and 1 large egg to the dough mixture.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. While dough rises, finely chop 1 medium yellow onion and mince 2 cloves garlic.
7. Heat 2 tbsp rich extra virgin olive oil in a skillet over medium heat.
8. Sauté the chopped onion for 5 minutes until translucent and fragrant.
9. Add the minced garlic and cook for 1 minute until golden and aromatic.
10. Stir in 2 cups chopped fresh kale and cook for 3 minutes until wilted and bright green.
11. Season the filling with ½ tsp freshly ground black pepper and mix thoroughly.
12. Punch down the risen dough and divide into 12 equal portions.
13. Roll each portion into a 4-inch circle on a floured surface.
14. Place 1 tbsp of the kale and onion filling in the center of each dough circle.
15. Fold the dough over the filling and pinch the edges firmly to seal.
16. Arrange the pirozhki seam-side down on a parchment-lined baking sheet.
17. Let the shaped pirozhki rest for 15 minutes to proof slightly.
18. Preheat your oven to 375°F.
19. Bake the pirozhki for 18-20 minutes until golden brown and puffed.
20. Cool on a wire rack for 5 minutes before serving.
Zesty garlic notes shine through the tender kale filling, wrapped in a pillowy-soft dough that’s golden and slightly crisp on the outside. Serve these warm with a dollop of sour cream for dipping, or pack them for a satisfying lunch that travels beautifully.
Russian Kale and Tomato Shchi
Forget boring soups—this Russian Kale and Tomato Shchi brings serious flavor drama to your table. Fire up that stockpot and transform humble ingredients into a vibrant, soul-warming masterpiece that’ll have everyone begging for seconds.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, freshly grated
– 3 cloves garlic, minced
– 1 pound russet potatoes, peeled and cubed
– 4 cups robust chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 4 cups chopped fresh kale, stems removed
– 1 bay leaf
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh dill, chopped
– ½ cup tangy sour cream
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Stir in 2 medium freshly grated carrots and cook for 3 minutes until slightly softened.
4. Add 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
5. Tip: Don’t let the garlic brown—it becomes bitter and ruins the delicate flavor balance.
6. Add 1 pound peeled and cubed russet potatoes to the pot and stir to coat with oil.
7. Pour in 4 cups of robust chicken broth and 1 can of fire-roasted diced tomatoes with their juices.
8. Add 1 bay leaf, 1 teaspoon coarse sea salt, and ½ teaspoon freshly cracked black pepper.
9. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes until potatoes are fork-tender.
10. Tip: Simmering uncovered helps concentrate flavors without overcooking the vegetables.
11. Stir in 4 cups of chopped fresh kale and cook for 5 minutes until wilted but still vibrant green.
12. Remove from heat and discard the bay leaf.
13. Stir in 2 tablespoons of fresh chopped dill just before serving.
14. Tip: Adding fresh herbs at the end preserves their bright flavor and aroma.
15. Ladle into bowls and top each serving with a dollop of tangy sour cream.
Serve this shchi piping hot and watch the sour cream melt into crimson swirls. The tender potatoes soak up the smoky tomato broth while the kale adds earthy depth and satisfying texture. For next-level comfort, pair it with crusty rye bread for dipping into that incredible broth.
Summary
More than just recipes, this collection offers comforting nourishment for chilly evenings. We hope these hearty Russian kale dishes bring warmth to your kitchen and table. Try your favorites, leave a comment sharing which ones you loved, and don’t forget to pin this article on Pinterest to save these cozy recipes for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
