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Peter Carl Faberge

Peter Carl Faberge was a world famous master jeweler and head of the ‘House of Faberge’ in Imperial Russia in the waning days of the Russian Empire.

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Of Russian origin: Oladushki

Photo from http://povarusha.ru Photo from http://povarusha.ru

Oladushki are one of two types of pancakes known to Russian cuisine; they are the thicker ones – the other being the thinner crepe-like blini.

Oladji, or oladushki, are Russian pancakes that are essentially made of flour, eggs and water.

Instead of water, and to give a creamier consistency, you can use kefir, which is a sour milk product traditional to Russian cuisine.

But rarely are these the only ingredients - oladushki are also usually cooked with an assortment of toppings or added ingredients and can be either sweet or savory. Oladushki are easy to prepare and are loved by households all around Russia.

How to make

To make perfect oladushki, take

  • 7 tablespoonfuls of flour
  • 1 cup kefir
  • 1 egg
  • 1 pinch of soda
  • 1 pinch of salt

Put flour into a round-bottomed bowl, add an egg, a pinch of salt and a pinch of soda and start adding kefir slowly.

Whisk the mixture while adding the kefir, until you get a smooth and creamy consistency.

Bake the oladushki mixture on a well-heated frying pan, adding the bits of dough with a tablespoon.

An average-sized frying pan normally fits 3-4 pancakes.

Then add a variety of toppings or fillers to make a delicious treat!

Below is a well recommended recipe for zucchini oladushki.

What makes these so delicious is the subtle combination of flavors - fresh herbs, mint and lemon thyme.

Photo from http://povarusha.ru Photo from http://povarusha.ru

Zucchini Oladushki

  • 1 medium zucchini
  • 1 egg
  • 2 tbsp all-purpose flour
  • 1 tsp fresh mint leaves, finely chopped
  • 4-5 fresh lemon thyme sprigs, leaves only
  • 1 tbsp chives, finely chopped
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper, vegetable oil for cooking

In a large bowl, grate zucchini. Add the egg and herbs and mix well.

Sift the flour into the zucchini mixture, starting with 1 tsp at a time and work from there. The mixture should not be thick; you are looking for a somewhat soupy yet not runny consistency. Usually, 2 tbsp flour will suffice; you don’t want to taste flour in the patties. Season with salt and pepper.

In a non-stick frying pan, heat the vegetable oil until very hot over high to medium flame. Using a tablespoon, scoop the zucchini mixture and carefully tip it into the frying pan. Slightly flatten with the back of a fork or a spatula to let the pancakes cook evenly. Cook for 2-3 minutes on each side, or until nicely browned. Adjust the heat to medium-low if they brown too soon.

Remove and place on a plate layered with paper towel to get rid of any excess oil.

Serve warm or at room temperature, top with sour cream or serve a salad on the side.

Bon appetit!

Written by Sara Firth, RT correspondent