This is a list of notable dishes found in Russian cuisine.[1]Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, with Northeast European/Baltic, Caucasian, Central Asian, Siberian, East Asian and Middle Eastern influences.[2] Russian cuisine derives its varied character from the vast and multi-ethnic expanse of Russia.
Refers to a variety of hors d'oeuvres, snacks, appetizers, usually served buffet style.[9] It often includes cold cuts, cured fishes, mixed salads, kholodets, various pickled vegetables and mushrooms, pirozhki, caviar, deviled eggs, open sandwiches, canapés and breads.[9]
Julienne
Мushrooms in cream or béchamel sauce topped with grated cheese and baked in a cocotte. Chicken, fish or seafood can also be used with or instead of mushrooms.
Soups[]
Name
Image
Description
Borscht
It is traditionally made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted for.
Cold soup of mostly raw vegetables like cucumbers, spring onions, boiled potatoes, with eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, topped with sour cream[10]
A soup made from pickled cucumbers, pearl barley, and pork or beef kidneys[11]
Shchi
A cabbage soup.[12] Also can be based on sauerkraut.[12] Kislye Shchi (sour shchi) despite its name is a fizzy beverage similar to kvass, usually with honey.
Svekolnik
A type of cold borscht
Solyanka
A thick, spicy and sour soup that contains meat and pickled cucumbers[13]
Diced, salted herring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise[17][7]
Mimosa salad
A festive salad, whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise[citation needed]
Olivier salad (Stolichniy salad)
Diced potatoes, eggs, chicken or bologna, sweet peas, and pickles with a mayonnaise dressing. Other vegetables, such as carrot or fresh cucumbers, can be added.[18][7]
Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.[19][20][21] Other ingredients, such as green peas or beans, are sometimes also added.[20][21] Dressed with vinaigrette, mayonnaise or simply with sunflower or other vegetable oil.
Meat dishes[]
Name
Image
Description
Beef Stroganov
Pieces of sautéedbeef in sauce, with smetana (sour cream)[22]
Chicken Kiev
A dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked.
Golubtsy
Cooked cabbage leaves wrapped around a variety of fillings[23][7]
Literally navy-style pasta, a dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stewed ground meat, fried onions and seasoned with salt and black pepper.
A dish invented by the French[27] consisting of braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, topped with bechamel sauce and cheese. Various versions of this dish usually go by the name French-style meat in Russia today.
Pancakes[]
Name
Image
Description
Blini
Pancakes of various thickness and ingredients[28][7]
A large round braided bread, traditionally baked from wheat flour and decorated with symbolic flags and figurines, such as suns, moons, birds, animals, and pine cones.
Historically, kalach meant any kind of white bread, and before modern methods of grinding wheat came into use, white bread was classed as a type of fancy bread.
A dome-shaped savoury type of Russian pirog, usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components.[34][35]
A Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits.[39]
A type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine.
Non-alcoholic sweet beverage, that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, rhubarb, gooseberries, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners.
Kvass
A fermented non-alcoholic beverage made from black or regular rye bread or dough[41]
A non-carbonated Russian fruit drink[42][43][44] prepared from berries, mainly from lingonberry and cranberry (although sometimes blueberries, strawberries, sea buckthorns or raspberries).
A traditional Russian honey-based drink similar to Medovukha[49]
Vodka
It is composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally it is made by distilling the liquid from cereal grains or potatoes that have been fermented, though some modern brands use fruits or sugar as the base.
^ Jump up to: abSchultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 65. ISBN978-0-313-31101-7. Retrieved December 23, 2017.
^Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 66. ISBN978-0-313-31101-7. Retrieved December 23, 2017.
^В. В. Похлёбкин, Кулинарный словарь от А до Я, статья Винегрет, изд. Центрполиграф, 2000, ISBN5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary, Tsentrpoligraf publishing house, 2000)
^ Jump up to: abИ. А. Фельдман, Любимые блюда, изд. Реклама, 1988, с. 180-186, ISBN5-88520-031-9 (I. A. Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180-186)
^ Jump up to: abЛ. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія, Київ, Вища школа, 1992, с. 218 (L. I͡a. Starovoĭt, M. S. Kosovenko, Z͡h. M. Smyrnova, Kulinarii͡a (Cookery), Kyiv: Vyshcha Shkola, 1992, p. 218)
^Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 78. ISBN978-0-313-32773-5. Retrieved December 23, 2017.
^Art & Auction. Art & Auction Magazine. 2004. Retrieved December 23, 2017.
^Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 62. ISBN978-0-313-31101-7. Retrieved December 23, 2017.
^Lonely Planet Russia. Travel Guide. Lonely Planet Publications. 2015. p. pt327. ISBN978-1-74360-501-1. Retrieved December 23, 2017.
^Jones, C.C. (2013). A Year Of Russian Feasts. Transworld. p. pt82. ISBN978-1-4464-8878-2. Retrieved December 23, 2017.
^Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 86. ISBN978-0-313-32773-5. Retrieved December 23, 2017.
^ Jump up to: abSchultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 67. ISBN978-0-313-31101-7. Retrieved December 23, 2017.
^Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 200. ISBN978-0-313-32773-5. Retrieved December 23, 2017.
^Petrovskaya, K.; Wayne, K.P. (1992). Russian Cookbook. Dover. p. 143. ISBN978-0-486-27329-7. Retrieved December 23, 2017.