Common Herbs Used in Russian Recipes

Herbs Used In Russian Cuisine

Russian cooking is a diverse cuisine that includes influences ranging from northern and southern Europe, Siberia, and eastern Asia. Particularly popular are a wide selection of hot and cold soups based on root vegetables and meat or fish. Historically, classic Russian dishes were based on food staples that kept well over long, cold winters, and they derived their flavor from the addition of many dried herbs. 

Here are some favorite Russian recipes that make prominent use of herbs:

If you are particular to a particular herb, check the following pages for information on great Russian recipes that make use of some popular herbs. 

  • 01 of 05
    Heap of chopped dill
    David Murray / Getty Images

     Dill just makes sense in a Russian diet of fish- and milk-based dishes. Dill is easy to grow quickly, making it perfect for the short growing season found in much of Russia. Once it's in the garden however, don't let dill go to seed or you will never get rid of it. Dill is soothing to the stomach, naturally sweet, and is a must-have for many herbal remedies. No matter how you look at it, Russians are wise to use this tasty herb. 

    Here are some awesome recipes for you to try:

    Russian...MORE Potato Salad

    Russian-Ukrainian Solyanka Soup

    Traditional Russian Fish Ukha Recipe

    Russian Herring Under Fur Coat Salad Recipe

    Traditional Russian Kidney-Pickle Soup: Rassolnik

  • 02 of 05
    Riou / Getty Images

     Bright and slightly citrusy, parsley is an ingredient in the famous Borsche soup. A cool weather herb, parsley can be grown indoors, but it doesn't react well to transplanting since its long taproot is picky about being disturbed. Instead, plant your parsley in a moveable container, growing it outdoors when the weather is fine, then bringing it into the greenhouse or sunny window when cool weather arrives.

  • 03 of 05
    Chervil, close up
    Maximilian Stock Ltd. / Getty Images

    Chervil makes a great substitution for cilantro. A member of the parsley family, it is not often found in the herb garden. This is unfortunate, because it mild taste and light green color is perfect for a spot of color and taste in simple dishes. 

  • 04 of 05

    French Tarragon

    french tarragon (artemisia dracunculus) foliage
    David Q. Cavagnaro / Getty Images

    French tarragon, often sold as true tarragon, has a much better flavor than its cousin, Russian tarragon (Artemisia dracunculoides). Used in recipes with vinegar and/or mustard, tarragon is delightful. French tarragon is also used in many egg and cheese dishes in the United States. Try adding some to your next omelet or cheese souffle. It's delicious! 

    Continue to 5 of 5 below.
  • 05 of 05
    Agriculture - Garlic bulbs and cloves with the stems still attached.
    Maximilian Stock, Ltd. / Getty Images

     Naturally, garlic makes the list. Delicious around the world, this tasty herb is a great way to get greens during a short season, and bring plenty of rich flavor to many dishes. This is a great herb in a tarragon mustard vinaigrette or in Asparagus in Tarragon Cream Sauce

Traditonal Russian foods (and many of the herbs used) aren't that different from many that American people enjoy today. Russian cuisine does have the distinction (and rightfully so) of being heavy, filled with things like potatoes and meat, creams and fats, but they have a long history of providing sustenance to people living in a brutally cold climate.