I don’t believe in “the New Russian Cuisine” or “the Russian Cuisine 2.0” formats. I can’t imagine how it is possible to add truffle oil in simple food we used to eat in our childhood days (one of chefs does it and he even wrote a book with this idea). When I mention here Russian cuisine, I mention mostly those dishes, which my mum has been cooking for me since I was a little girl.

One of my favorite recipes is pancakes with cabbage and with meat. I’m not going to teach you here how to cook thin and best in the world pancakes because the only winner of this competition is my mum. 
But I want to give you some ideas how to turn your pancakes into reliable partner for cloudy and cold winter mornings.

For a cabbage staff you need to boil 2-3 eggs, find and chop one big enough cabbage and one onion into thin slices.

Fry the onion in a frying pan until it is transparent, add the cabbage and fry for 5 minutes more. Put some salt to taste.

Add some water and stew until ready.

Сlean eggs from the shell and cut in small pieces.

Mix eggs with cabbage. Wrap in a pancake.

Fry on both sides until golden brown. And serve with sour cream (yes, here in Russia we eat with sour cream almost everything).

For a meat stuff you need to have 1 onion, 1 carrot and some boiled beef.

Chop onion and carrot, fry them till the light golden. Cook ground beef and mix it with onion and carrot. Put salt to taste. Wrap meat stuff in a pancake.

Fry on both sides until golden brown. And serve with sour cream (yes, if you cook something Russian you need to have enough of sour cream in your fridge).