top of page

July 5


Saint of the day:

Saint Elizabeth the New Martyr

Patron Saint of Russia

Saint Elizabeth the New Martyr's Story:

Born on 1 November 1864, Princess Elisabeth of Hesse and by Rhine was born in Bessungen, Grand Duchy of Hesse, German Confederation; she was later known Grand Duchess Elizabeth Feodorovna (or Елизавета Фëдоровна Романова in Russia). A German princess by birth, her parents were Louis IV, Grand Duke of Hesse and by Rhine and Princess Alice of the United Kingdom. As such, she was also the granddaughter of Queen Victoria of the United Kingdom as Alice was the Queen’s third child with her husband, Prince Albert.

After her birth, her parents named her Elisabeth Alexandra Luise Alix with her first name being after her paternal grandmother, Princess Elisabeth of Prussia and St Elizabeth of Hungary. Her last two names were after her parents.

The girl known as Ella in her family went on to marry Grand Duke Sergei Alexandrovich of Russia on 15 [3 O.S.] June 1884. They wed at in the chapel of the White Palace in St. Petersburg. Elizabeth then converted to the Russian Orthodox Church from Lutheranism in 1891; at the same time, she took the name Elizabeth Feodorovna. The couple would be childless but have two foster children. Sergei was assassinated in Moscow on 17 [4 O.S] February 1905 after a nitroglycerin bomb was thrown in his lap by a member of the Socialist-Revolutionary Party’s Combat detachment.

After Sergei’s passing, Elizabeth Feodorovna became a nun and founded the convent of Martha and Mary in the Russian Orthodox Church. The focus of the convent was to look after the poor and suffering in Moscow.

As with her sister, Empress Alexandra (and her husband Tsar Nicholas II and their children), Elizabeth Feodorovna was murdered by the Bolsheviks in 1918. She was 53 when she died in Alapayevsk alongside family, her late husband’s secretary and a fellow convent sister. They were all thrown in a pit 20 metres deep that was part of an abandoned iron mine. Grenades were also thrown on top of them. The fall did not kill them nor the grenade, so the pit was set ablaze.

Elizabeth is now a saint in the Russian Orthodox Church with her Feast Day on 5 July. She is known as Holy Martyr Elizabeth Feodorovna after her canonisation by the Moscow Patriarchate in 1992.







Saint Mary Magdalene Church Jerusalem, Jerusalem District, Israel





Syrniki Cottage Cheese Pancakes

These Cottage Cheese Pancakes are incredibly easy to make and delicious breakfast idea your family will love. Slightly crispy on the outside and soft on the inside, this traditional Russian recipe is going to become super popular in your house.


  • 1 lb Cottage Cheese

  • 2 eggs

  • 4 tbsp sugar

  • 1/2 tsp baking powder

  • 1 c AP flour sifted and divided

  • pinch of salt

  • 6 tbsp vegetable oil for frying


  1. In a large bowl add farmer's cottage cheese and using a fork, break any big lumps of cheese.* (See the notes) 

  2. Add eggs, sugar, salt, baking powder and ¾ cup of flour and mix all ingredients until your batter is smooth.

  3. In a shallow bowl add ¼ cup of flour and drop about ¼ cup of batter into the flour.

  4. Using 2 forks roll the batter to coat in flour and then working with your hands shape it into the patty. Dust off any excess flour.

  5. Heat 2 tablespoons of vegetable oil in a large non-stick skillet and over a medium heat.

  6. Working in batches, cook the fritters for 2-3 minutes on each side until golden and crispy.** (See the notes)

  7. Transfer cooked Cottage Cheese Pancakes on a large plate lined with a paper towel. 

  8. Serve immediately with sour cream, honey and/or your favorite jam.



*If you have a few extra minutes, put your cheese in a blender and pulse a few times to break any big lumps. This will make your cheese pancakes ever more softer and airy. 

Varenye (Russian Whole Fruit Jam)


  • 4 cups strawberries, whole 

  • 1 vanilla bean pod, cut in half and scrapped 

  • 1/4 cups lemon jucie 

  • 1-2 cup granulated sugar


  1. Keep strawberries whole and clean them.

  2. Cover the strawberries with lemon juice.

  3. Cover the strawberries with sugar. 

  4. Allow the strawberries to rest and release their natural juices.

  5. Once the juices have been released cook the fruit with the vanilla bean on medium heat for 5 minutes.

  6. Allow the fruit to rest and repeat the cooking process 3 more times.

  7. Strain the fruit, place the fruit in a clean jar and ladle the juices in the jar.

bottom of page