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RUSSIA: Hatchapuri (Georgian Cheese Bread) and Salad Olivier

Updated: Jun 12

Hatchapuri (Georgian Cheese Bread)

1 cup sour cream

½ cup plus 1 tablespoon butter melted

1 egg, slightly whisked

2 ½ cups plain flour (or a bit more, if necessary)

a pinch of salt

1/4 teaspoon baking soda

1 teaspoon sugar

1/4 pound Havarti cheese, coarsely grated

1/4 pound salted mozzarella, coarsely grated

1 teaspoon unsalted butter, melted

  1. Mix sour cream and melted butter. Add salt, baking soda and sugar, whisk in the egg and add flour in installments. Knead slightly, until you've got a soft & pliable dough. Divide into two, roll each into a large circle (~9 inches)

  2. Toss two cheese together

  3. Place one dough circle on a baking sheet covered with parchment paper. Spread the cheese filling on top, leaving about 1 cm from the edges clean. Cover with the other dough circle, press the edges firmly together.

  4. Brush with egg or sour cream, pierce with a fork here and there. Bake at 375 for 20-30 minutes, until hatchapuri is lovely golden brown color.

Salad Olivier

1 baking potatoes

1 large carrot

2 eggs

1/2 cup frozen green peas

1 dill pickle

1/3 cup mayonnaise

½ teaspoon vinegar

  1. Peel potato and carrot. Cut both into large chunks (about 1/4s). Put them in a saucepan with the unpeeled eggs. Add enough cold water to cover. Boil. After 10 minutes, remove eggs and run under cold water.

  2. Once potatoes and carrots are tender (about another 5 minutes), remove them with a slotted spoon. Add peas to the water. Peel and chop eggs.

  3. Chop carrots, potatoes, and pickles to ½-inch dice.

  4. Mix with eggs and all remaining ingredients. Serve warm, room temperature, or cold.


  • Russia neighbors more countries than any other nation in the world.

  • Russia was responsible for the world’s first space flight and launching the first satellite.

  • Russia is also home to the world’s largest active volcano Klyuchevskaya Sopka, which has a height of 4,750 m (15,584 ft).

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