Okroshka

This refreshing cold Russian soup includes crunchy cucumbers, peppery radishes, fresh herbs, tender boiled potatoes, eggs and ham. This version uses a combination of kefir and seltzer as the liquid, which gives the soup a creamy tang and a clean finish. Serve the potato mixture and kefir mixture separately, so everyone can build their own bowl and customize the soup to their liking.

Herring Under a Fur Coat

Popular in Russia, Ukraine and many of the former Soviet states, this showstopper cold salad known as Herring Under a Fur Coat consists of layers of herring, eggs, potatoes, beets and other vegetables. As it rests, the flavors of the fish soak into the potatoes, adding incredible depth. I can’t recall a single holiday or family gathering when I was growing up where this colorful layered salad didn’t take center stage. As a kid, I found the combination of preserved fish and roasted beets that my Russian family adored a bit odd, but over the years I’ve grown to love the contrast of the salty herring and sweet beets. There are as many variations on this fantastic salad as there are cooks, but when I assemble it, I like to start with a layer of onions followed by boiled potatoes and then herring. Next come egg whites, grated carrots and a generous layer of mayonnaise. Then it’s time for the crown jewel: shredded beets, topped off with another slather of mayo and diced egg yolks — the “fur coat” for the herring. Plan ahead since the salad should be made a day in advance to give the layers time to meld together.

Olivye Salad

Also known as Russian salad or Olivier salad, this creamy potato and vegetable dish is a perfect balance of tangy, creamy, zesty, crunchy and hearty. While family recipes differ, most call for either pickles or cucumbers, although I find that using both gives the salad the ideal combination of crispness and brine. The same goes for onions and scallions — together they add just the right flavor and bite. A splash of pickle juice brightens everything with an extra pop of acidity. When it comes to the mayonnaise that gives the salad its signature creaminess, feel free to tailor the amount to your taste: Add more for extra richness, or go with less if you prefer a lighter dish. This salad is a taste from my childhood. My Russian great-grandmother would prepare it by the bucketful for every holiday or special occasion. There were always at least two platters of Olivye on the table; a third would be tucked away in case the first two disappeared too quickly! Leftovers were treasured and enjoyed over the next few days, extending the celebration just a little longer.