The Best Russian Autumn Foods and How They Are Made

Autumn in Russia is a time for harvesting the last of the summer crops and preparing for the long, cold winter months. As the weather cools, Russian cuisine embraces hearty, warming dishes that showcase seasonal ingredients like root vegetables, mushrooms, pumpkins, and cabbage. The fall harvest is an opportunity for Russians to enjoy traditional foods that are both comforting and nutritious. Here’s a guide to some of the best Russian autumn foods and how they are made, offering a true taste of Russian seasonal cuisine.

1. Borscht (Борщ) – Beetroot Soup

Borscht is one of the most iconic Russian dishes, and it’s especially popular in the autumn when beets are in season. This vibrant, hearty soup is made from a base of beets, cabbage, potatoes, and often meat, such as beef or pork. The soup’s rich, earthy flavor is balanced with a touch of sourness, typically from vinegar or sour cream.

How to Make Borscht:

1. Ingredients:
   • 2 medium-sized beets, peeled and grated
   • 1 medium-sized onion, chopped
   • 1 medium-sized carrot, grated
   • 1/2 small head of cabbage, shredded
   • 2 medium-sized potatoes, peeled and diced
   • 1-2 tablespoons vinegar (or lemon juice for a different flavor)
   • 1-2 tablespoons sugar
   • 4 cups broth (beef, chicken, or vegetable)
   • 2 tablespoons tomato paste
   • 2 tablespoons oil (for sautéing)
   • Sour cream and fresh dill for garnish
   • Salt and pepper to taste
2. Instructions:
   • In a large pot, sauté onion and carrot in oil until softened. Add the grated beets and sauté for a few more minutes.
   • Add the tomato paste, vinegar, and sugar, stirring well to combine. This gives the borscht its signature balance of sweet and sour.
   • Pour in the broth and bring the mixture to a boil. Add the diced potatoes and shredded cabbage and cook for about 15-20 minutes, or until the vegetables are tender.
   • Season with salt, pepper, and more vinegar or lemon juice to adjust the acidity.
   • Serve hot, garnished with a spoonful of sour cream and a sprinkle of fresh dill.

Serving:

Borscht is often served with rye bread or pumpernickel, making it a satisfying meal that warms you up during chilly autumn evenings.

2. Kholodets (Холодец) – Meat Aspic

Kholodets is a traditional Russian dish made from meat jelly and is especially popular in autumn and winter. This dish uses pork, beef, or chicken to create a savory, gelatinous mixture that’s served cold. It’s typically eaten as an appetizer or side dish, often with mustard or horseradish.

How to Make Kholodets:

1. Ingredients:
   • 1-2 pounds beef or pork (pork shank, chicken legs, or beef bones with marrow work best)
   • 1 large onion
   • 2-3 garlic cloves, minced
   • 1-2 tablespoons peppercorns
   • 2-3 bay leaves
   • Salt to taste
   • Water to cover the meat
   • 1 tablespoon vinegar (optional for added acidity)
2. Instructions:
   • Place the meat in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
   • Add onion, garlic, peppercorns, and bay leaves, and continue simmering for 3-4 hours, until the meat is tender and the broth is rich and flavorful.
   • Remove the meat from the pot and strain the broth. If you want a clearer aspic, you can further strain it through cheesecloth.
   • Remove the bones from the meat and chop the meat into small pieces. Return the meat to the strained broth.
   • Pour the mixture into a large dish or individual molds and refrigerate overnight, allowing it to set into a jelly-like consistency.
   • Serve chilled, garnished with mustard or horseradish on the side.

Serving:

Kholodets is often served as a cold appetizer, especially during festive occasions. It pairs well with pickles or fresh bread.

3. Mushroom Dishes (Грибные блюда)

Autumn is the prime time for mushroom picking in Russia, and wild mushrooms are often used in a variety of dishes. Mushrooms, such as chanterelles, porcini, and boletus, are highly prized in Russian cuisine. They can be sautéed, pickled, or added to soups, sauces, and stews.

How to Make Mushroom Soup (Грибной суп):

1. Ingredients:
   • 1-2 cups of fresh wild mushrooms, cleaned and sliced
   • 1 medium-sized onion, chopped
   • 1 medium-sized carrot, grated
   • 2 medium-sized potatoes, peeled and diced
   • 4 cups vegetable or chicken broth
   • 1-2 tablespoons butter
   • 1/2 cup sour cream (optional)
   • Salt and pepper to taste
2. Instructions:
   • In a large pot, sauté the onion and carrot in butter until soft.
   • Add the mushrooms and sauté for another 5 minutes, releasing their juices.
   • Pour in the broth and bring to a boil. Add the diced potatoes and simmer for 20-25 minutes until the potatoes are tender.
   • Season with salt and pepper. For a creamy texture, stir in a dollop of sour cream just before serving.

Serving:

Mushroom soup is often served with a side of rye bread and a sprinkle of fresh herbs, such as dill or parsley.

4. Stuffed Cabbage Rolls (Голубцы)

Golubtsy (stuffed cabbage rolls) are a hearty and filling dish that’s perfect for the autumn months. Cabbage is stuffed with a mixture of meat (usually beef or pork) and rice, then cooked in a savory tomato sauce. This dish is a comforting classic, often enjoyed during family meals.

How to Make Golubtsy:

1. Ingredients:
   • 1 head of cabbage
   • 1 lb ground beef or pork
   • 1/2 cup rice, cooked
   • 1 medium-sized onion, chopped
   • 1 can of tomato paste or tomato sauce
   • Salt, pepper, and spices (such as dill and bay leaves)
   • 2 tablespoons vegetable oil
2. Instructions:
   • Boil the cabbage head in water for 5-10 minutes to soften the leaves. Carefully remove the leaves and trim any tough veins.
   • In a mixing bowl, combine the ground meat, cooked rice, chopped onion, salt, pepper, and spices.
   • Place a spoonful of the filling in each cabbage leaf, roll them up tightly, and secure with toothpicks if needed.
   • In a large pan, heat oil and sauté the tomato paste to enhance the flavor. Add water to make a sauce, and simmer the stuffed cabbage rolls in the sauce for about 1 hour, until the cabbage is tender and the filling is cooked through.

Serving:

Golubtsy is often served with a side of sour cream and potatoes or mashed potatoes.

5. Pumpkin Dishes (Тыква)

Pumpkin is a beloved autumn vegetable in Russia, and it’s used in both sweet and savory dishes. The rich, orange flesh of the pumpkin is perfect for soups, pies, and even baked goods.

How to Make Pumpkin Soup (Тыквенный суп):

1. Ingredients:
   • 1 medium pumpkin, peeled, seeded, and cubed
   • 1 medium onion, chopped
   • 2 cloves of garlic, minced
   • 4 cups vegetable broth
   • 1 teaspoon ground cumin
   • 1/2 cup cream or milk (optional for a creamy texture)
   • Salt and pepper to taste
2. Instructions:
   • In a large pot, sauté onion and garlic in oil until softened. Add the cubed pumpkin and cook for 5 minutes.
   • Add the vegetable broth and cumin, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the pumpkin is tender.
   • Puree the soup using a blender until smooth. Stir in the cream or milk for a richer texture and season with salt and pepper.

Serving:

Serve pumpkin soup hot, garnished with a swirl of cream, and paired with crusty bread.

Conclusion

Russian autumn foods are hearty, warming, and rich in flavors that reflect the seasonal bounty of the fall harvest. From borscht and golubtsy to pumpkin soup and kholodets, these traditional dishes provide comfort and nourishment during the colder months. Embracing seasonal ingredients like beets, cabbage, pumpkin, and wild mushrooms, Russian cuisine offers a diverse and flavorful array of autumn dishes that celebrate the richness of the harvest.