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Hi Natasha, Just to let you know I’ve at least watched all your video and always can’t wait to see your future ones. I hope you and your family are doing well. I like how you plan the recipes and tours. They’re a absolutely amazing. You used a lot of effort. I even appreciate you being organized. You kitchen is very organized when I’ve watched the tour. Most of the food you made definitely makes my mouth watering. Have you ever been to San Diego, CA? Because I told you that this is where I live. How’s the weather like in Idaho? I totally look forward to hear all those of you. Take care!
Hi Edward! I’m glad you’re enjoying my recipes and emails! Thank you for stopping by with your thoughtful comment and compliments! Idaho is finally warming up!
Thanks a bunch for sharing this with all people you really realize what you are talking approximately!
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I love every cake you make!!! Just divine! 🙂 but there is one cake I can’t figure out to make 🙁 was wondering if a baking master like you can do one!? I am sure you can. It’s a delicious light cake loved by many Russian/Ukrainian folks maybe you’ve tasted it…called tuxedo truffle mousse cake. I would be GLAD to see it on your website! My birthday is coming up and wanted to request it from you!! 🙂
I don’t have a recipe for that cake but if I find one, I’ll be sure to share it 🙂
Ilene, have you tried the coconut coleslaw I have posted?
Hey Natasha! Just wanted to thank you for this blog. Every time I open your website, my tabs add up with all the awesome recipes I wanna try and your recipes never fail. I’m newly married and know almost nothing about cooking yet you make it so easy. So thank you a ton 🙂
I’m so happy you are enjoying the site. It’s comments like yours that make me want to cook and post more! 🙂 God bless you in all your cooking adventures! 🙂
New Vanilla Cupcakes Recipe the best ones!!
Perfect vanilla cupcakes
Thank you so much Allie! 🙂
Love your recipes!
Thanks Dora!! And thank you for visiting my blog 😉
Chicken plov in rice cooker
I just tried to make your mashed potato pancakes for my family and failed miserably. It seams that when I tried to form them they just fell apart. When I put them in the flour and tried to pick them up they fell apart. When I tried to turn them over in the pan they fell apart. What did I do wrong?
What was the consistency of your mashed potatoes before you started to turn them into patties? Did you happen to use boxed mashed potatoes? Thought I’d ask 😉
No I did not use potato’s from a box (My wife does not believe in anything that is processed). The potato’s were the consistency of mashed potato’s (they stuck to a spoon). They were left overs from a few nights before? I did make your regular potato pancakes, and they were awesome!!
I just wanted to be sure :). I’m not sure why that would be. It’s so hard to say without being there. I do have 2 recipes for mashed potato pancakes. Which one did you try? https://natashaskitchen.com/?s=mashed+potato+pancakes
I made the first recipe called “easy mashed potato pancakes”. I will however try the other recipe, one day when we have some extra mashed potato’s. Thank you!
Idea for tomorrow night.
Here’s the recipe 🙂
Thanks Mary 🙂
I have really enjoyed your recipes and the information on your site. I would to have you featured on Essential Pieces Magazine. Please contact me via email and/or 601-709-9577
Hi Ashley! I wasn’t able to open your Essential Pieces Magazine page. That sounds very cool! Can you tell me a little more about it?
Hi Natasha! Your blog is awesome! I have mentioned that every time I coment on your recipes. I have a question, why for some reason when I add a recipe from your blog to zip list it doesn’t have a picture. I just love zip list and I like to save my favorite recipes. For example the baked salmon recipe doesn’t have a pic and some other. Sorry if its a weird question.
It’s a perfectly valid question. I’ll send an email to ziplist. That seems weird. Thanks Inna!! 🙂
Looks like some are fixed but some aren’t like the parsley rice recipe. Sorry if I am annoying.
Were they fixed after you cleared your browsing history? I haven’t changed anything on my end since I don’t see anything unusual when I open the page. I’m not sure what else could be causing it, but thank you so much for letting me know! I really appreciate it.
Hi, I am new in your website. I like your Kiev cake recipe. I have a question. If I assemble the cake one day ahead of the serving day, how could the meringue keep crunchy for the serving day? Could you please tell me? My meringue became soft and soggy on the serving day.
I haven’t had that happen with mine. I heard that butter cream increases the longevity of this cake. I’ve been thinking to post a new Kiev Cake with butter cream, its on my list.
Well my family is from Moldova, and somehow i found your site and i love it,my husband is vegan the rest of us mostly, we usually like to be un the healthy side so i just want to say that u got some great recipes good job !!!! 🙂
Thank you Liuda for your sweet comment :).
hello, Natasha! I just wanted to thank you for such hard work and amazing job on your website! I have tried many recipes and all come out better than I imagined. All credit goes to you!
I wanted to ask you if you could post Thanksgiving recipes if you had some… Also, I am Bulgarian and we love feta 🙂 Do you have any recipes with feta (besides salads)? …. Thanks a lot! God bless! 😉
I love feta too but I don’t have any recipes currently with feta cheese. I’ll see what I can do. I’m so glad you enjoy the recipes on my blog 🙂
My husband is Russian (from Kazakhstan) and I’ve enjoyed learning through your site, how to cook more Russian recipes. I’m not of Slavic decent but have many friends in California who are. (Thus, how I met my husband. :)) We moved from Sacramento, CA to Salt Lake City, UT nearly 2 years ago. There’s not a very big Russian community here, as compared to Sacramento. I have 2 little boys ,we are Christian and I work nights as a Respiratory Therapist. So I feel I can relate to you quite a bit! Thanks for sharing your experiences and recipes. I really enjoy your site!
HI Aimee, welcome to the blog 🙂 Learning the Slavic cuisine is a great culinary adventure. I hope you are enjoying it! 🙂 It’s so nice to meet you through this blog and yes, it sounds like we have a lot in common!!
Could you please work on doing a section on dairy free recipes and intolerances, especially the puds. I know there is a lot of interest in this and any new recipes and ideas would be appreciated, thanks 🙂
That’s a great idea. I’ll add it to my to-do list. I’m sure I have plenty of dairy free recipes, I just haven’t categorized them that way. Gluten free would also be a good one 🙂
Can you please tell me approximately how many quarts you use in your peach preserves?
Once they are pitted, peeled and sliced, it’s about 20-22 cups of peaches. I filled my pot and measured 🙂
Where can I order pelmeni mold, oreshnitsa, trubochki mold? I live in CA and would like to order somewhere local rather then directly from Russia. Thanks!
Check the shop tab at the top. I have all 3 of those things there from Amazon.
P.S. My attempt at Kiyevskiy cake based on your recipe was successful from the very first time 🙂
Thank you Anna :).
Natasha, visiting your website, or FB, or Instagram, etc, it soon becomes quite clear that what you do is appreciated by MANY. I am just one of those “many” and I, too, would like to say a big THANK YOU for sharing all of this priceless, glorious, delicious gooness with us. As a child of immigrant parents and growing up in a subculture here in US it was always a bit challenging (to say the least) to “measure-up” to the great and century-long standards of our mothers’ cooking. At times, with some recipies, it was almost impossible. I remember wanting to make that “Kiyevskiy” cake and failing (miserably) every time, having nothing but wasted ingredients and disappointment showing for all my sincere efforts and a day’s worth of toiling in the kitchen. Well, how could I not fail when the recipe given to me was often passed on by a precious, experienced russian lady who gave it all to me in russian, “measure 100g of this and 200g of that”, which meant she pretty much lost me at the part where she said “grams.” Also, needless to say, most of our cuisine was prepared by moms and grandmas who stayed home and often cooked dishes that would take a day or two to make or at least several hours (golubtsi, vareniki, etc). Although insanely delicious, also quite intimidating to our generation and pretty muchimpossible with our busy schedules that require juggling babies, full time work, church involvement and, often, school. Needless to say, as I observed my own journey and that of my peers and friends, I began to see a pattern of disappearing appeal of russian/ukrainian cooking for those like myself, because it was near impossible. Talk about a defeating feeling. The danger of this was not only lack of desire to attempt any type of exquisite cooking, it was also the tragedy of perhaps, eventually, loosing touch with our roots.
And here came you and your site, at least into the lives of most of the russian/ukrainian girls that I know, those who were brought here (US) as little babies. You brought not just Ukrainian/Russian cuisine back into our lives, but you brought it in a way that speaks to us, a way that is accessible and doable and actually helps us achieve success from the first attempt at any of your recipies. Natasha, I will not hesitate to assume that I speak for many when I say that you brought the confidence of cooking into our lives. You brough us hope into our own ability to revive the rich roots of our culture and cuisine. You brought back the chance at the joy of cooking for our families and the feeling of deep satisfaction at simply being able to.
Thank you. You are a pioneer and we are so grateful for your courage and a kind and genuine heart.
Anna, that is just about the sweetest comment I’ve ever received. I was almost tearing up reading it. You have blessed me so much. Thanks for writing in. It means a lot to me. Dang, I’ve never thought of myself as a pioneer. I could get used to that! 😉 lol. God bless you dear and It’s so nice to hear from you! -Natasha
Just served the Korolovsky cake for the Edgartown Library movie crowd. We’re showing “Russian Ark” tonight, and I thought the cake was appropriately regal for this beautiful film. They’re still watching the film, but the cake was a big hit!
Thanks for the great recipes.
That’s wonderful. Sounds like a beautiful event 🙂 I’m so glad you all enjoyed it!
Natasha, I love your site!! It helped me so much the last few months. I wanted to ask if you knew how to make a black poodle cake? I believe that’s what it is supposed to be called. Thank you!!!
I’ve never even heard of that! Is it a Russian/Ukrainian cake? What does it look like?
You made me love to bake!! Keep up with the great recipes and God bless
You can try stuffing it with apples. Works very well. ;)))
Так задоволений що я знайшов ваш вебсайт. Я народився у Бельгії. Обидва мої батьки були українські……..Дякую… !!!!
Irena, welcome to the site!
I love your recipes!!! Very easy to follow the steps, clear, and just absolutely perfect! Since you know a lot of Russian cuisine. Can you tell me what’s the Russian’s/Ukranian’s greasiest food? (for my nutrition class)
Greasiest? Hmmm… I’d say anything that’s cooked in oil such as : https://natashaskitchen.com/2011/05/18/meat-piroshki-belyashi/ but even this is way healthier than going out and eating anything deep fried; since all your ingredients are from scratch and you only use the oil once rather than 500 times 🙂 And, let me tell you these are amazingly good and they haven’t made me fat. lol.
I was wondering do you have a recipe for making rullet c makham? I’ve always wanted to make one, but was always afraid to do it.
Hi Karina, I don’t have it posted yet, but I plan to. My mom makes the BEST rullet c makham. The dough is the same recipe as the buchty recipe; ultra soft. I don’t have a mak mix recipe posted yet, but I plan to also.
Ok thank you so much! I can’t wait for it!
I wanted to ask do you do crockpot recipes? if so do they have a certain category? I have started to use my crockpot more often, and looking for yummy recipes 🙂
Hi Ira, I don’t have a category necessarily. These are the only two recipes I have posted using a crock pot. I’m working on adding more because I love using the crockpot too.
Thank You, Cannot wait!
Hey Natasha!!! I am so excited to have discovered your site… My husband is Ukrainian, and his mom cooks the most wonderful food! I just perused through your previous posts and so many pictures looked just like what she makes at home! Can’t wait to try out your recipes 🙂 The only Ukrainian type inspired post I’ve done so far on my blog is homemade Kombucha tea that my mother-in-law makes, we just started our own. She calls is Chai Kvass, just delicious 🙂 Can’t wait to see what your blog brings in the future!
Welcome to the site Lauren, I hope that you will find some new favorites 🙂
My sister told me about your website and I love it. Everything I had made from your website turned out to be AMAZING and I am a first timer in the kitchen but I think I am doing pretty good thanks to you:) I do have a question, do you know and good cake pop recipes? I have been looking forever for a good one and gave up but I know if u post one up its gonna be a good one. Hope you can some time:) Thanks.
Mary I have one from my cousin that is the Russian version of cake pops. It sounds amazing but I haven’t tested it yet.
I was wondering would you happen to know any good recipe for “chocolate kielbasa”? it’s a Russian dessert usually made out of sweet store bought cookies crumbled, condensed milk, butter, cocoa you can add walnuts or coconut it’s optional and you freeze it before serving it. Ever hear of such dessert?
Hi Natsha, I just got married 1 month ago and I was so worried about cooking for my husband, because he is Ukrainian and he loves to eat traditional Russian/Ukrainian food. I found your site through olgasflavorfactory, and I love both of your sites so much! I cook something new almost everyday and my husband just loves my cooking and cannot get enough of it 😀 Thank you so much for posting Russian/Ukraine recipes. Oh and I just love the fact that that you put God first, it’s just amazing!! God bless your family and your site!!
Oksana Mitityuk 🙂
Welcome to the site 🙂
hi natash just love your web site the way you take picture for the recipes I was just wondering if you have a recipe for munte (the steamed pumpkin ones )me and my sister inlaw would love to make these ….
Hi Kerrie, thank you very much for the complement. Currently I don’t have any recipes for munte, but you got me curious. I will look in to that 🙂
hi natasha! i love all your recipes and went looking for a true russian kapusniak recipe and couldn’t find it. do you by chance ever fix that dish? if so, how ? thanks!
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My mom has a good recipe for one, so I will make one soon and post it. 🙂
Hi Natasha, Thank you so much for your wonderful recipes! You make my weekly meal planning easier:) I was wondering if you knew of any similar type of blog but for toddler meals, where they explain and how pictures like you do? I have 1.5 yr old who is very picky eater and i’m having a hard time finding meals for her. Any advice? Thank you!!!
I don’t know any off the top but I’ll ask my sisters if they know of any.
I was going to make the Meat Pirsohki recipe but unless I am missing something there is an error:
The ingredients calls for 4c plus two tbs of flour. But the instructions in the bread mixer section say that it is 2c plus two tbs. It does say “divided” but I see no mention of how to divide. Is this for the extra flour to dust the cutting board.
Check step 1. “add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups + 2 tbsp flour*, yeast.
The salt and sugar is between the 4 cups of flour.
You have the best recipes Natasha!!!Love your website soo much!!! God bless you much!!!
Hello Natasha 🙂
I was wondering what kind of meat
you put on the sandwhich on the
picture of Ana’s baby shower 7?
Irina, it’s smoked salmon from Costco; they now have one with cracked peppers on the edges 🙂 It’s good, but a little pricey in my frugal opinion.
Where can i buy sorrel ? I went to Albertsons Haggans, they didnt even know what it is. Ah, i so wanted to make the sorel soup.
They usually have it at the specialty type stores and also check farmers markets. If you plant it, it re-grows every year.
Natasha, I love your website, you do a great job and your recipes have saved me not once! Do you know any recipes with turnip (редька)? Thank you so much and God bless you 🙂
Hi Gulyana, I’ve never worked with turnips before. I guess that’s going on my list :). Thank you and God bless you too!
Hello Natasha, Thank you for the website, and for all of your ammmmy….. recipes!
I was reading comments for Boccone Dolce Cake Recipe, and came to notice that you been talking to a girl name Anastasia. And she mentioned that she also has her own cooking website. I have looked her website online, however, no luck…
If it’s no problem for you, could you give me a hint a name of her website. I would really appriciate any help, thank you again!
And if you don’t mind me asking… which state are you living in? You sometimes post some places to go and visit, for example (cafe….) and i’m sure in what state it’s located….
Hi Aleona 🙂 I live in Idaho (Boise/Meridian/Nampa Area is what I usually post about). Anastasia had a typo in her website name. I fixed it. It’s actually: mamarazzimadness.blogspot.com
Thank you, and i live in Denver, Co…. Nice to meet you…. I have been meaning to write to you earlier, but did not had time. I just want to ask a question, between being a mom and doing medical school, where do you fine a time to keep the blog going? As far as i know you do cook the food before you posted, online, right?
Yes it is difficult to keep it up. Everything takes longer because of the photography (backgrounds, lighting, presentation) and documenting the steps, etc,. It all takes lots of time. I guess I make it a priority. My program keeps me super busy, but I feel like I’ve had a life outside of school because I have kept my priorities straight (or I’ve tried to!). :)Of course, yes I do cook the food myself. Many times I cook with my hubby which is always a huge help! He is my hero with the blog because he sometimes even posts a couple on his own! He does the majority of the photo editing and helps me behind the scenes. He’s wonderful. I am blessed to have such a husband 🙂
Glad to hear that, and thank you and your hubby for doing such a great job. My sisters sugested your site, and i’m glad they did.
Keep up a good work, and many blessings.
Welcome to the site 🙂 God bless you as well. Hope you find some new favorite recipes!
Sure. What are your contacts?
I will email you 🙂
Liana, I received the tea today and have already tried a couple. I’m loving this summer peach tea as I type. It’s perfect! Thank you so much!
I think that Rooibos Tropica would be close to tropical taste instead of berry (the one we have). But I can definitely send you these ones. Is peach tranquility a black tea? What is your preference among the teas?
I like herbal and black tea, but the peach one I have is herbal, but too weak, so maybe peach black tea would be better?
Yes, we do sell teas. Our teas are similar to Teavana’s but not all of them are exactly the same. For example, Teavana makes its own blends and it means they have their own recipes for them. But teas that come without fruits and flavors (pure white, green, black, oolong teas) are the same. We carry a large variety of more than 200 different teas, which many of them we blend ourselves. The favorites of course, depend on people’s personal preference. I just love the following: Pomegranate Green, Mango Tango, Cafe Caribbean, Summer Peach, Snowberry, Annie’s Secret Garden, Rooibos Berry, Lemon Blast, Roses’s Tea Room, Earl Grey Fancy, etc. If you would like to try something, I will be more than happy to send it to you.
I’m currently hooked on Teavana, but that’s only because I’m kinda stubborn to try new things. My favorites at Teavana are Rooibos Tropica mixed with Jasmine Dragon Pearls. Would that be the same as rooibos berry plus the jasmine dragon phoenix pears that you have? I’d love to see how it compares. I also really like their peach tranquility; that’s probably similar to your summer peach. I’d love to try those!
I tried to bake Finnish Meringue Cookies and they didn’t came out right.
The white filling was liquid and didn’t stay on the dough. It was hard to roll. How did you make 32 coolies? What I did wrong?
It sounds like you need to beat your egg white mixture longer. Was the bowl that you beat the egg whites in super clean and dry? Also, it works best if the egg whites are at room temperature.
I have been your “secret” fan for almost half a year already. Your site taught me soo much! Thank you for all the wonderful recipes! Truly, can not have enough of it… I always check out for the new recipes. I just love to experiment too. Usually, everything comes out right the first time (thanks to your detailed directions and pictures). I spread the word as much as I can because I enjoy your website. It is a great vision you have about this blog. Surely, a LOT of work. May God bless you richly and give you strength to continue, so others may be blessed the way I am!
Liana, thank you so much!! I always love to hear from my readers and am blessed by your comments. I see you have a tea website. I love tea! What is your absolute favorite from your website? How does it compare to teavana?
Hey Natasha my daughter and a group of three other kids are studing about Russia and they have have to cook some kind of Russian food. I figured a dessert would probably be easiest do you have any suggestions? The easier the better:)
Russian tea cakes are super easy and really good!
I love your recipes.
My name is Simona I was born in Romania and I live in Sydney Australia.
I came across your site when I was searching for the Russian Neapolitan cake. I have a friend from Moldova who asked if I know how to cook this cake.
I am happy to have found your site.
Welcome to the site! It’s awesome to know there are people here from all over the world! 🙂
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