Masterclass on traditional Russian cuisine
We offer you the opportunity to participate in a masterclass in traditional Russian cuisine to discover the passions of the Russian people, to help you discover the pleasures of traditions and typical local dishes. What could be better than an immersion in the cuisine of a country to learn about its culture and traditions? The chef will make his passion and experience available in his Russian cooking lessons, providing valuable advice to allow you to then try your hand at making these recipes at home. Not a simple tourist menu meal but a practical demonstration with explanations of the typical dishes of Russian culture.
The masterclass is held in St. Petersburg and Moscow. A complete menu will be offered and you can learn for example how the typical Siberian Pelmeni are prepared, or learn about the history of Borsh, or discover the secrets of Beef Stroganov and many other typical dishes. You will taste the dishes you prepare yourself, under the guidance of the kitchen chefs.
The masterclass is recommended for those who want to try a unique experience linked to the enjoyment of excellent food, accompanied by the right entertainment. It is perfect for team building, corporate and incentive parties, or more simply for experiences with friends or family. Upon request it is possible to propose a vegetarian, vegan and gluten-free menu.
The masterclass is held in St. Petersburg and Moscow. A complete menu will be offered and you can learn for example how the typical Siberian Pelmeni are prepared, or learn about the history of Borsh, or discover the secrets of Beef Stroganov and many other typical dishes. You will taste the dishes you prepare yourself, under the guidance of the kitchen chefs.
The masterclass is recommended for those who want to try a unique experience linked to the enjoyment of excellent food, accompanied by the right entertainment. It is perfect for team building, corporate and incentive parties, or more simply for experiences with friends or family. Upon request it is possible to propose a vegetarian, vegan and gluten-free menu.
Some examples of Russian cuisine tasting menus
- Tastings of typical appetizers, selection of hot dishes, dessert and vodka! Duration 1-2 hours. Recommended for brunches, aperitifs and the beginning of the experience in St. Petersburg or Moscow.
- Open class lunch menu: two dishes prepared by the chef, one by you! Duration 2 hours. Recommended as a high-level lunch that can be combined perfectly with excursions or visits to the historic center.
- Dinner masterclass menu: all the dishes will be cooked by you, but it is also possible to just enjoy the atmosphere in total relaxation without having to "get your hands dirty!". Duration 3-4 hours.
Masterclass prices are provided on request and depend on the menu and number of people. To obtain a quote, contact us via email info@inrussiaconmax.com
Typical Russian dishes that you can include in the menu
Seledka pod shuboy or pod vodka
Herring under the fur or simply “shuba” is a popular salad in Russia and the former Soviet Union. Around the mid-1970s, this salad became a traditional dish for holidays and especially New Year's Eve. According to the original recipe, the herring fillets are cut into small pieces, spread on a plate and then covered with layers of boiled potatoes, boiled carrots, cooked and grated beets. The herring can also simply be accompanied by a glass of vodka, in the seledka pod vodka starter.
Grenki with egg cheese sauce
The now dried up bread is transformed into a delicious appetizer, grenki. All you need to do is dip the slices in a mix of grated cheese and eggs and pop them in the oven or cook them on a hot pan. Hardened bread is also excellent for preparing small crunchy croutons to put in soup or salad. You need to cut it into slices and bake it until it takes on a nice golden colour.
Olivier salad
It's the salad that in Italy is called Russian! This salad is very popular in Russia, it owes its name to the French chef who invented it in Moscow in the mid-19th century: Lucien Olivier. These are the ingredients: boiled potatoes, boiled meat, cooked carrots, boiled eggs, cucumbers, peas, mayonnaise. All chopped into cubes and mixed with mayonnaise.
Borsch
Borsh is the very famous Russian soup. It's a beetroot soup. Other usual additional ingredients, which vary depending on the culinary tradition, are vegetables such as beans, cabbage, carrots, cucumbers, potatoes, onions or tomatoes, mushrooms and meat (chicken, pork or beef).
Pelmeni
Red pelmeni are a first course based on stuffed pasta, similar in idea to our ravioli. Products with a mixed meat filling, wrapped in a thin pastry (made of flour and eggs, sometimes with the addition of milk or water). Pork, lamb, beef, or any other type of meat can be used as a filling. They are served with butter and/or sour cream (smetana).
Fillet stroganoff
It is a Russian dish of sautéed pieces of beef served in a smetana sauce. From its origins in 19th century Russia, it has become popular around the world, with notable variations from the original recipe. Various explanations are given for the name, probably derived from some member of the large and important Stroganov family, perhaps Alexander Stroganoff of Odessa or Grigorievich a diplomat, Count Pavel Stroganov.
Blini with caviar or sweets
The famous Russian blini are a kind of pankakes made with basic ingredients of flour, egg and salt. There are many varieties of flavours, the savory version can be accompanied with cheese, ham, meat, caviar, smetana, or otherwise the sweet version can be accompanied with jam, icing sugar, Nutella, honey, sgushenka .
Medovik
Medovik is a honey cake of Russian origins, widespread throughout the former Soviet Union. In practice it is a dessert composed of several layers of honey biscuit, interspersed with a mascarpone cream and honey condensed milk, which must be left to rest in the refrigerator before being consumed, because in this way, the biscuit layers will absorb and they will soften with the cream, becoming deliciously soft.
Vatrushka
With a thousand-year-old recipe, vatrushka is the most primitive dessert of the Russian culinary tradition, already present in the cuisine of the most ancient Slavic tribes. It is a leavened shortcrust pastry focaccia, with rounded corners and tasteless, filled with sweetened ricotta, jam, condensed milk or jam.
Sirniki
Sirniki are a dish of Russian, Belarusian, Lithuanian and Ukrainian cuisine. They are similar to oladi, fried pancakes made of cottage cheese, eggs and flour. Syrniki are usually fried in oil but according to some recipes they should be cooked in the oven. The peculiarity of the recipe is that the ricotta must be carefully pressed and passed through a sieve or blended. The more it is pressed, the less flour is needed to obtain a homogeneous dough. The most famous sirniki are the simple ones and those with raisins but those with other fillings are also common, for example carrots, dried apricots, apples, pears, walnuts and potatoes.
Herring under the fur or simply “shuba” is a popular salad in Russia and the former Soviet Union. Around the mid-1970s, this salad became a traditional dish for holidays and especially New Year's Eve. According to the original recipe, the herring fillets are cut into small pieces, spread on a plate and then covered with layers of boiled potatoes, boiled carrots, cooked and grated beets. The herring can also simply be accompanied by a glass of vodka, in the seledka pod vodka starter.
Grenki with egg cheese sauce
The now dried up bread is transformed into a delicious appetizer, grenki. All you need to do is dip the slices in a mix of grated cheese and eggs and pop them in the oven or cook them on a hot pan. Hardened bread is also excellent for preparing small crunchy croutons to put in soup or salad. You need to cut it into slices and bake it until it takes on a nice golden colour.
Olivier salad
It's the salad that in Italy is called Russian! This salad is very popular in Russia, it owes its name to the French chef who invented it in Moscow in the mid-19th century: Lucien Olivier. These are the ingredients: boiled potatoes, boiled meat, cooked carrots, boiled eggs, cucumbers, peas, mayonnaise. All chopped into cubes and mixed with mayonnaise.
Borsch
Borsh is the very famous Russian soup. It's a beetroot soup. Other usual additional ingredients, which vary depending on the culinary tradition, are vegetables such as beans, cabbage, carrots, cucumbers, potatoes, onions or tomatoes, mushrooms and meat (chicken, pork or beef).
Pelmeni
Red pelmeni are a first course based on stuffed pasta, similar in idea to our ravioli. Products with a mixed meat filling, wrapped in a thin pastry (made of flour and eggs, sometimes with the addition of milk or water). Pork, lamb, beef, or any other type of meat can be used as a filling. They are served with butter and/or sour cream (smetana).
Fillet stroganoff
It is a Russian dish of sautéed pieces of beef served in a smetana sauce. From its origins in 19th century Russia, it has become popular around the world, with notable variations from the original recipe. Various explanations are given for the name, probably derived from some member of the large and important Stroganov family, perhaps Alexander Stroganoff of Odessa or Grigorievich a diplomat, Count Pavel Stroganov.
Blini with caviar or sweets
The famous Russian blini are a kind of pankakes made with basic ingredients of flour, egg and salt. There are many varieties of flavours, the savory version can be accompanied with cheese, ham, meat, caviar, smetana, or otherwise the sweet version can be accompanied with jam, icing sugar, Nutella, honey, sgushenka .
Medovik
Medovik is a honey cake of Russian origins, widespread throughout the former Soviet Union. In practice it is a dessert composed of several layers of honey biscuit, interspersed with a mascarpone cream and honey condensed milk, which must be left to rest in the refrigerator before being consumed, because in this way, the biscuit layers will absorb and they will soften with the cream, becoming deliciously soft.
Vatrushka
With a thousand-year-old recipe, vatrushka is the most primitive dessert of the Russian culinary tradition, already present in the cuisine of the most ancient Slavic tribes. It is a leavened shortcrust pastry focaccia, with rounded corners and tasteless, filled with sweetened ricotta, jam, condensed milk or jam.
Sirniki
Sirniki are a dish of Russian, Belarusian, Lithuanian and Ukrainian cuisine. They are similar to oladi, fried pancakes made of cottage cheese, eggs and flour. Syrniki are usually fried in oil but according to some recipes they should be cooked in the oven. The peculiarity of the recipe is that the ricotta must be carefully pressed and passed through a sieve or blended. The more it is pressed, the less flour is needed to obtain a homogeneous dough. The most famous sirniki are the simple ones and those with raisins but those with other fillings are also common, for example carrots, dried apricots, apples, pears, walnuts and potatoes.
Contacts
Feel free to write and call us
+7 922 1841362 whatsapp/telegram
info@inrussiaconmax.com
info@inrussiaconmax.com
Registered office in Russia
Maxelenatravel LLC - Ulitsa Turistskaya 2-2, Moscow
Company in Italy for tourism promotion
Italhouse Srls - Via Piraineto 44, 90044 Carini (PA)
Maxelenatravel LLC - Ulitsa Turistskaya 2-2, Moscow
Company in Italy for tourism promotion
Italhouse Srls - Via Piraineto 44, 90044 Carini (PA)
