Cook Like-a-Russian: Private Cooking Class in St. Petersburg

by request
3 hrs
Activity Level
Tour Category
Private Tours
Cook Like-a-Russian: Private Cooking Class in St. Petersburg

What could be better and more exciting than cooking your own typically Russian lunch or dinner while in Saint Petersburg? Learn chef's tricks, get to know the recipies to most popular dishes and enjoy your creation with a glass of wine. Yummy!

(Click on the name to see Photo)
  • Russian Blinis
  • Russian Bortsch
  • Beef Stroganoff
  • Russian Salad (aka Olivie salad)
  • Pelmeni (aka Meat Dumplings)
  • Russian Schi (aka sauer-kraut soup)

Russian pancakes or blinis are different from American-style pancakes; they are much wider and thinner, but not as thin and wide as crepes in France. They can be served with everything you like. Traditionally people eat those with home-made jams, honey, condensed milk or sour cream. You can also stuff them with minced meat, cheese, ham, mushrooms, salmon and many other ingredients.

Traditional recipe includes: 2 eggs, 2 cups of milk (or heavy cream for more indulgent blini), 1 big spoon of sugar, ½ little spoons of salt, approx. 2 cups of flour, 2 big spoons of oil, sunflower oil to fry. Whisk eggs, milk, sugar, and salt. Stir in the flour slowly. Stir in oil. Mix well. Fry both sides on medium-hot pan.

Bortsch is well known worldwide as Russia’s major trademark. Unique for its deep red beetroot color, bortsch may be cooked with any meat or just vegetarian, which makes it truly cosmopolitan. As any Russian dish, bortsch is reach in ingredients, so a bowl of soup may be a meal by itself.

Traditional recipe includes: 2 large or 3 medium beets, sliced into bite-sized pieces, 2 large or 3 medium potatoes, sliced into bite-sized pieces, 4 big spoon of cooking oil, 1 medium onion, finely diced, 2 carrots, grated, ½ head of cabbage, thinly sliced, 2 bay leaves, 15 cups water or meat broth, 5 big spoons of ketchup, 4 big spoons of lemon juice. Fill a large soup pot with water of broth. Add sliced cabbage. Let boil for about 10-15 minutes. Add sliced potato and salt. Fry grated carrots and diced onion with oil. When onion becomes brown, add ketchup and let it stew for a while. When the potato becomes soft, add fried mix of carrot, onion, and ketchup. Check for salt, add bay leaves. Add beetroot; let it cook another 10-15 minutes. Add lemon juice. Let it cook for 5 more minutes. Serve with sour cream and dill. Add pepper, garlic, chili peppers, vinegar to the plate according to your likes.

Beef Stroganoff is a special recipe created at the house of Russia extremely noble count Stroganoff initially as a meat dish with soft ingredients for count's bad teeth. Later it became very popular in the charity projects, ran by Stroganoff's family, as it's easy to cook it in large amounts for the big number of people.

Russian salad is the main Russian dish, mandatory for any kind of celebration. The salad originated from France, hence the second name – Olivie, but not much has remained from the original recipe. Most of the ingredients were too rare or expensive for 20th century Russia, so they got replaced by the local ones. This salad is very difficult because it’s next to impossible to make 2-3 servings of it since the recipe can include up to 10 ingredients.

Traditional recipe includes: 3 medium potatoes, 1 medium carrot, 200 gr of green peas, 4 medium pickles, 250 gr of any meat/ham, 1 egg, 1 small onion, optionally: ½ of apple and medium fresh cucumber, mayo dressing. Boil potato and carrot, peal. Boil egg. Slice all ingredients into pea-size cubes. Mix all, add mayo, salt. 

Dumplings exist in many cultures. Meat dumplings are particularly popular in Russia as a hot and reach meal, easy to make – they take 10 minutes to boil. During Soviet time it was a whole family thing to get together and make a large number of pelmenis, to freeze and keep in the fridge. Pelmenis are served with sour cream, ketchup, mayo or butter.

Schi is cabbage soup, very traditional to Russia. The recipe would slightly vary throughout the year to accommodate the ingredients available. Through summer, autumn, and part of the winter, schi would be made of fresh cabbage. End of winter and early spring, as the people would run out of fresh cabbage, they would switch to sour cabbage – preserved with salt in wooden buckets. In late spring schi would be made of sorrel – for some fresh vitamins.

Detailed Program

Time Description
Please specify your desired show start time when booking in the comments section.
Specify your desired tour start time when booking

This master class can be incorporated into almost any tour program. Class duration is about 3 hrs, but it can be more or less depending on how much time you have (but recommended minimum time is 2-3 hrs). This activity is good both for kids and their parents who like to cook and have fun with their children! 

Choose from numerous gastronomic specialities to be cooked, to name a few:
- Russian Blinis with various fillings
- Russian Borsch (aka beet soup)
- Beef Stroganoff
- Russian Salad (aka Olivie salad)
- Pelmeni (aka Meat Dumplings)
- Russian Schi (aka sauer-kraut soup)

Please note that guide services are NOT included in the tour cost neither is transportation. 

If you'd like to have this activity as a separate one, we recommend to have a private guide with you to make the process of interpreting better. We can offer you a private guide to pick you up from your hotel, deliver you to the master class location by public transport, assist during the cooking class and deliver you back to the hotel (or another location) at a flat rate of 70 USD per group only! (if you'd like this service, please let us know at the time of booking).


The cooking master class is a perfect break during the sightseeing day to keep everyone entertained! It is a good way to explore Russian cuisine and learn how to create a truly unique Russian meal! 

Plan it for lunch or dinner time to get the maximum!

Book this tour
  • 2-course cooking class
  • Professional master-chef
  • All utensils and anything else that might be required for cooking
  • Professioanl English-speaking guide-interpreter
  • Round trip transfer (*if relevant option Cooking Class + Roundtrip Transfer ordered);
  • Gratuities (optional)
  • Alcoholic drinks (available to purchase)
  • Round trip transfer (*if relevant option Cooking Class Only ordered)
  • Surcharge for non-English-speaking guides:
  • - Spanish, German or French: 30 USD per group  
    - Chinese: 55 USD per group  
    - Portuguese, Italian or Japanese: 70 USD per group  
    - other languages on request
NOT suitable for people with limited walking ability and wheelchair users.
  • Adult pricing applies to all travellers
  • Minimum drinking age is 18 years
  • Please advise any specific dietary requirements at time of booking
  • Vegetarian option is available, please advise at time of booking if required
  • Wheelchair accessible - if assistance is required, passenger must provide their own career

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