A Taste of Russia

Traditional Russian cuisine

Influenced by Russia's cold climate, the cuisine focuses on ingredients that are readily available and can be preserved for long periods, such as grains, root vegetables, and preserved fish and meats.

Traditional Russian cuisine is hearty, rich, and deeply rooted in the country’s history and geography. Influenced by Russia's cold climate, the cuisine focuses on ingredients that are readily available and can be preserved for long periods, such as grains, root vegetables, and preserved fish and meats. Below are some key elements and dishes that define traditional Russian cuisine:

Staple Ingredients

Bread and Grains: Rye bread is a staple in Russian cuisine, often served with meals. Grains like buckwheat (known as “kasha”), barley, and millet are common and used in porridges and soups.
Potatoes: A fundamental ingredient, potatoes are used in a variety of dishes, from soups to side dishes.
Cabbage: Used in many forms, including raw in salads, fermented as “sauerkraut (known as kvashenaya kapusta), or cooked in soups and stews.
Beets: Central to many Russian dishes, particularly “borscht”, a famous beet soup.
Dairy: Sour cream (known as “smetana”) is a key component, used as a condiment or cooking ingredient. Other dairy products like cottage cheese (known as “tvorog”) are also common.
Fish and Meat: Due to Russia’s vast rivers and lakes, fish like herring, salmon, and sturgeon are frequently used. Pork, beef, chicken, and game meats are also popular, often preserved through smoking or salting.

Beet is central to many Russian dishes, particularly “borscht”, a famous soup.

Signature Dishes

Borscht: A beet soup with origins in Ukraine, but widely popular in Russia. It usually includes beets, cabbage, potatoes, carrots, onions, and sometimes meat, topped with a dollop of sour cream.
Pelmeni: Dumplings made of thin dough filled with minced meat, typically served boiled with butter or sour cream. They are often compared to ravioli.
Blini: Thin pancakes or crepes, often served with various toppings such as sour cream, caviar, or jam. Blini have a special cultural significance, especially during the festival of “Maslenitsa”.
Olivier Salad: Also known as Russian salad, this is a traditional potato salad with boiled potatoes, carrots, peas, eggs, pickles, and sometimes meat, mixed with mayonnaise.
Shchi: A cabbage soup that can be made with fresh or fermented cabbage, often featuring meat and served with sour Kholodets: A meat jelly made from boiled meat (usually pork or beef) that is allowed to set in its own gelatinous broth. It is served cold as an appetizer.
Beef Stroganoff: Strips of beef cooked in a sour cream-based sauce, often served with noodles or mashed potatoes.

Blini have a special cultural significance, especially during the festival of “Maslenitsa”

Bread and Pastries

Borodinsky Bread : A dark, dense rye bread flavored with coriander seeds, considered a quintessential Russian bread.
Pirozhki: Small pastries filled with a variety of fillings, such as meat, cabbage, potatoes, or berries.
Kulich: A sweet bread traditionally eaten at Easter, similar to panettone, often decorated with icing and sprinkles.

Borodinsky Bread considered a quintessential Russian bread.