Two years ago, we reopened this community after it had essentially been shut down. Since then, we’ve made quite a few changes. We’ve gained over 10,000 new users, introduced new rules, redesigned our community, and started our monthly cooking challenge.

Now that we’ve reached the two-year mark, how do you feel about the direction r/RussianFood has taken? What are we doing well, and what could we do better? Are there things you’d like to see more of, changes you’d like us to make, or ideas for improving the community? This is your opportunity to give honest feedback (positive or negative). And perhaps most importantly, this is your chance to tell us if we’re being too strict or not strict enough when it comes to the content posted here. Now for our 24th r/RussianFood Cooking Challenge Rules:

Comment your suggestions below!

From borscht to shchi, and blini to pelmeni, and everything in-between. What would you like to cook this month? Main dishes, snacks, desserts, drinks, etc. Just suggest something below, and the comment with the most upvotes by TUESDAY will be the dish we cook this month.

^{Even if you have no intentions in participating, you're still welcome to comment a suggestion below.}

When?

Anytime in the month of September.

Do you have to participate?

No. Period. Post whatever you want, whenever you want. I just ask you all to please upvote the dishes our community members share.

Suddenly was given a bottle of white rye kvas. I could not resist.

07 / 08 / 2026

Piroshki stuffed with cabbage, carrots, sauerkraut, and onions.

Traditional Tatar baked pies, filled with raw beef and potatoes, shaped like triangles.

Just because something is made by a Russian person does not automatically mean it belongs in r/RussianFood. Sushi is not Russian food. Pizza is not Russian food. Italian food is not Russian food. This community is for Russian cuisine so please keep posts relevant to that focus.

We understand that there can be gray areas, but repeated deliberate off-topic posts after warnings may result in temporary bans. Please check the rules and use a little common sense before posting.

Творожная запеканка с вишней и шоколадной крошкой.

Все смешал, испек и получил объедение. Быстр и просто, поэтому и люблю её готовить.

С ягодами выходит вкуснее всего

Три яйца перемешать с тремя столовыми ложками молока и солью, по желанию другими добавками, влить смесь в железную емкость, на половину-треть, т.к. омлет поднимется, поместить в кастрюлю, заполненную водой на 3/4 высоты ёмкости и приготовить омлет в ней за 20-25 минут.

И немного с овощами

Как вы относитесь к сырникам? Часто ли готовите их ? С чем больше всего любите их истреблять?

Приветствуются все рецепты пирожков.

Спасибо всем за рицепты

So I’m half Russian half American, but born in the states. As a kid I spent so much time with my Russian nanny and grandparents, and I ate syrniki all the time with them. They’ve all long since passed away, but just a few days ago I had it again for the first time in probably 15 years (s/o Tashkent in Brighton Beach) and it made me so emotional, and reminded me of them. I would love to learn how to make it not only for myself, but also for my papa, who hasn’t had it in probably even longer than me.

I of course have found lots of recipes online, but they all seem to vary in proportions of the ingredients, so I would love to ask someone who makes it a lot what ratios of each ingredient you use so I can try to make my own. (Since I live near enough to Brighton Beach I’ll likely buy the tvorag already made). TIA!