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"A standard Russian peasant dish handed down from my great-grandfather. Nothing fancy, but I haven't met anybody yet who doesn't like it. Great on chilly days. (Note: my family used to add a dab or two of butter to their plates, but that's optional.)"

Ingredients: kielbasa, potatoes...

"This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure..."

Ingredients: fresh lemon juice, onions...

"Cheap and VERY Easy to make, low on sugar but has a great taste"

Ingredients: eggs, granny smith apples...

"Sounds like a yummy vodka cocktail."

Ingredients: ginger ale, lime juice, vodka...

"This is great as a "warm up" drink around the campfire or on a cold winter evening."

Ingredients: cinnamon, cloves, white sugar...

"Posted for the World Tour 2005 RecipeZaar event. I haven't had time to try this yet. I was intrigued with how quick and simple it is, and the fact that I always have these pantry staples on hand.
The source is the Time Life Good Cook series "Cakes", originally from the British columbia Women's Institutes Adventures in Cooking...."

Ingredients: eggs, honey, flour...

"This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes..."

Ingredients: red beets, fresh ground black pepper...

"This is an easy sauce using cherry preserves, that is great served alone, or over latkes, chicken, etc. Adapted from Bon Appetit(Dec. 2001) A Russian recipe."

Ingredients: cherry preserves, unsweetened apple juice...

"This is not to be confused with White or Black Russians. This uses gin, vodka and creme de cocoa to make a nice alternative. Found on epicurious.com and posted for ZWT 4."

Ingredients: Creme de Cacao, gin, ice cubes...

"From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com
This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago.
Prep Time: 20 minutes
Cook Time: 40 minutes"

Ingredients: fresh dill, green bell peppers...

"Stroganoff with the calories cut way back! Great taste! From Cooking Light."

Ingredients: cornstarch, flank steaks...

"This makes a great luncheon or light dinner entree when served with sour cream and caviar or serve as sidedish."

Ingredients: eggs, potatoes, red onions...

"A dark Russian rye bread made in the ABM. This uses applesauce for the fat, but vegetable oil can be used instead. Cook times will vary, depending on your machine."

Ingredients: cider vinegar, dark molasses...

"These sliced potatoes are so very simple to make and extremely tasty. This recipe originated with my Russian grandmother over 100 years ago, however, they baked them in an outside oven as they did not have the modern facilities of today."

Ingredients: chives, green onions...