List of Russian dishes

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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 Empire. 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.

Russian dishes

Zakuski (hors d'oeuvre)

Name Image Description
Caviar File:Ossetra caviar.jpg Known as ikra. Processed, salted roe, often of sturgeon[3]
Courgette caviar File:Squash Caviar.jpg Cold entrée made of stewed vegetables (predominantly courgettes). Usually it is eaten with bread[4]
Julienne File:Julienne.jpg 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.
Kholodets File:Holodez s hrenom.JPG A meat jelly that is also known as studen[5][6]
Salo File:Salo 050.jpg A dish consisting of cured slabs of fatback with or without skin
Stroganina File:Dish Stroganina .jpg A dish of the indigenous people of northern Arctic Siberia consisting of raw, thin, long-sliced frozen fish.
Zakuski File:Russian Celebration Zakuski.jpg Refers to a variety of hors d'oeuvres, snacks, appetizers, usually served buffet style.[7] It often includes cold cuts, cured fishes, mixed salads, kholodets, various pickled vegetables and mushrooms, pirozhki, caviar, deviled eggs, open sandwiches, canapés and breads.[7]

Soups

Name Image Description
Okroshka File:Kvass-okroshka.jpg 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[8]
Rassolnik File:Rassolnik.jpg A soup made from pickled cucumbers, pearl barley, and pork or beef kidneys[9]
Shchi File:Schi.jpg A cabbage soup.[10] Also can be based on sauerkraut.[10] Kislye Shchi (sour shchi) despite its name is a fizzy beverage similar to kvass, usually with honey.[citation needed]
Borscht File:Borscht with bread.jpg Russian traditional soup.[11] 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.
Svekolnik File:Chlodnik (Cold Borscht).jpg Cold borscht involves use of dairy products and halves of boiled eggs.
Solyanka File:Soljanka with olives.jpg A thick, spicy and sour soup that contains meat and pickled cucumbers[12]
Fish Solyanka File:Fish solyanka.JPG Variation of solyanka replacing meat with fish.
Shchavel soup
(green shchi) 		File:Зеленый суп.jpg Water or broth, sorrel leaves, salt, sometimes with whole eggs or egg yolks, potatoes, carrots, parsley root, and rice[13][14]
Ukha File:Уха с семгой.jpg A clear soup, made from various types of fish[15]

Salads

Name Image Description
Dressed herring (Seld pod shuboi) File:Selidi pod shuboi.jpg Diced, salted herring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise[16][5]
Mimosa salad File:Mimoza salat e-citizen.jpg A festive salad, whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise[citation needed]
Olivier salad (Stolichniy salad) File:Russischer Oliviersalat.JPG 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.[17][5]
Vinegret File:Vinegret.jpg Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.[18][19][20] Other ingredients, such as green peas or beans, are sometimes also added.[19][20] Dressed with vinaigrette, mayonnaise or simply with sunflower or other vegetable oil.

Meat dishes

Name Image Description
Beef Stroganov File:Moscow (8351271825).jpg Pieces of sautéed beef in sauce, with smetana (sour cream)[21]
Chicken Kiev File:Chicken Kiev - Ukrainian East Village restaurant.jpg 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 File:Golubzi4.jpg Cooked cabbage leaves wrapped around a variety of fillings[22][5]
Makarony po-flotski File:Navy-style 2020-01-30 Макароны «по-флотски».jpg 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.
Pelmeni File:Pelmeni Russian.jpg Dumplings consisting of a meat filling wrapped in thin, pasta dough[23][24][5]
Pozharsky cutlet Pozharsky cutlet A breaded ground chicken patty[25]
Shashlyk File:Chenjeh1.jpg A dish of skewered and grilled cubes of meat.
Veal Orlov File:French meat.jpg A dish invented by the French[26] 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 File:Blini with beef.jpg Pancakes of various thickness and ingredients.[27][5] Also known as blinchiki.
Oladyi File:ОладкиУкраїнські.jpg Small thick pancakes[28]
Syrniki
(tvorozhniki) 		File:Syrniki.jpg Fried pancakes made of tvorog, usually topped with sour cream, varenye, jam, honey, or apple sauce[29][30]

Bread

Name Image Description
Baranka File:Barankas.jpg A dough ring somewhat smaller than a bublik, but also thinner and drier
Borodinsky bread File:Borodinoer Brot, borordinsky bread, бородинский хлеб II.jpg Dark brown sourdough rye bread
Bublik File:Bublik in Kiev with Sesame.JPG A ring of yeast-leavened wheat dough, that has been boiled in water for a short time before baking
Karavai File:Russian bread and salt.jpg 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.
Kalach File:Lob NARkult 09.JPG 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.
Kulich File:Kulich pies.JPG One of the two sine qua non attributes of the Russian Easter (the other is Paskha).[31] A type of Easter bread.[31]
Sushki File:Sooshki.jpg Traditional small, crunchy, mildly sweet bread rings eaten for dessert, usually with tea or coffee

Pirogi (pies)

Name Image Description
Kulyebyaka File:Salmon Coulibiac 2.jpg A fish (usually salmon or sturgeon) loaf, with rice, hard-boiled eggs, mushrooms, and dill[32]
Karelsky pirog File:Karjalanpiirakka-20060227.jpg A traditional pirog from the region of Karelia.
Kurnik File:Kurnik.jpg A dome-shaped savoury type of Russian pirog, usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components.[33][34]
Rasstegai File:Rasstegai s gorbushei.jpg The filling usually contains fish, but may also contain meat, liver, rice or mushrooms.
Pirog File:Pirog from Stolle 02.jpg A pie either with a sweet or savoury filling[35]
Pirozhki File:Piroshki.JPG Small pies[36][5]
Vatrushka File:Vatrushka.jpg A pastry with a ring of dough and sweet tvorog in the middle[37]

Kasha (porridge)

Name Image Description
Kasha File:Гречка (каша).jpg Porridge. Buckwheat,[38] millet, oat and wheat kashas are widely popular in Russia.[39][5]
Gorokhovaya kasha File:Pea puree.jpg Pease porridge, similar to British pease pudding.
Guriev porridge File:Gurievskaya porridge photo 05-2017.jpg A Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits.[40]
Kutia File:Kutia Natalii.jpg A ceremonial grain dish with sweet gravy.
Mannaya kasha File:Griessbrei.jpg Semolina porridge, similar to the Guriev one.
Perlovka (Pearl barley kasha) File:Lemon Barley Pilaf.jpg Pearl barley porridge.

Sauces

Name Image Description
Khren File:Food 013 white.JPG A spicy paste made of grated horseradish.
Khrenovina File:Khrenovina-sauce.jpg A spicy horseradish sauce served with a main course, which is very popular in Siberia.
Smetana File:Crème d'Isigny 2.JPG A dairy product produced by souring heavy cream.

Desserts

For a more comprehensive list, see List of Russian desserts.
Name Image Description
Russian-style Charlotte File:Charlotte (dessert).jpg A cold dessert of Bavarian cream set in a mold lined with ladyfingers.[41]
Medovik File:Medovik.jpg The identifying ingredients are honey and smetana (sour cream) or condensed milk.
Russian-style Napoleon cake File:Mille-feuille 006.JPG A dessert made of puff pastry layered with pastry cream.
Paskha File:Paskha2.jpg Tvorog (farmer's cheese) plus heavy cream, butter, sugar, vanilla, etc., usually molded in the form of a truncated pyramid. Traditional for Easter.
Pryanik File:Big Tula Gingerbread.JPG A range of traditional sweet baked goods made from flour and honey.
Pastila File:Kolomna Pastila.jpg It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor".
Syrok File:Varskes surelis2.jpg A type of sweet dairy food made from glazed or unglazed curd cheese with or without filling.
Khvorost File:Faworki (close-up).jpg A traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar
Pyshka (or Ponchik) File:7 muffins and 2 coffee - the standard of student time-) - panoramio.jpg A Russian variety of doughnut.
Varenye File:Az-Strawberry jam, making by e-citizen (moonsun1981).JPG It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup.
Zefir File:Zefyrai.JPG 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.

Beverages

Non-alcoholic drinks

See also: Russian tea culture
Name Image Description
Kissel File:Red Currant Kissel.jpg Fruit dessert of sweetened juice, thickened with arrowroot, cornstarch or potato starch[42]
Kompot File:Compot 12.jpg 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 File:Mint bread kvas.jpg A fermented non-alcoholic beverage made from black or regular rye bread or dough[43]
Mors File:Mors (ru. Морс - прохладительный негазированный напиток).JPG A non-carbonated Russian fruit drink[44][45][46] prepared from berries, mainly from lingonberry and cranberry (although sometimes blueberries, strawberries, sea buckthorns or raspberries).
Ryazhenka File:Ryazhenka16c.JPG It is made from baked milk by lactic acid fermentation.[47]
Sbiten File:Сбитень (збитень) ржаной.JPG A traditional Russian honey-based drink with herbs and spices[48]
Varenets File:Varenets2.jpg A fermented milk product that is popular in Russia.[49][50] Similar to ryazhenka, it is made by adding sour cream (smetana) to baked milk.[50]

Alcoholic drinks

See also: Beer in Russia
Name Image Description
Medovukha File:Медовуха светлая Поцелуй Фрейи.jpg A traditional Russian honey-based drink analogous to its counterparts of other Indo-European peoples[51]
Vodka File:Smirnoff Red Label 8213.jpg 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.
Kvass File:Mint bread kvas.jpg A fermented cereal-based non-alcoholic or low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It stems from the northeastern part of Europe, where the grain production is thought to have been insufficient for beer to become a daily drink. In recent years it has regained its original popularity, often marketed as a national soft drink or "patriotic" alternative to cola.

See also

References

  1. ↑ Classic Russian Cooking, Elena Molokhovets ("A Gift to Young Housewives"), Indiana University Press, 1992, ISBN 0-253-36026-9
  2. ↑ "The World Factbook". Cia.gov. Archived from the original on June 13, 2007. Retrieved 27 December 2014.
  3. ↑ Mitchell, C. (2009). Passport Russia 3rd Ed., eBook. World Trade Press. p. 83. ISBN 978-1-60780-027-9. Retrieved December 23, 2017.
  4. ↑ "Courgette caviar, recipe". FalkTime. 7 July 2019. Retrieved 2019-07-10.
  5. ↑ 5.0 5.1 5.2 5.3 5.4 5.5 5.6 5.7 "Don't Miss These 10 Russian Dishes When Going To The World Cup". caspiannews.com. November 29, 2017. Retrieved 23 December 2017.
  6. ↑ Encyclopaedia of Contemporary Russian. Taylor & Francis. 2013. p. 296. ISBN 978-1-136-78786-7. Retrieved December 23, 2017.
  7. ↑ 7.0 7.1 Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 65. ISBN 978-0-313-31101-7. Retrieved December 23, 2017.
  8. ↑ Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 125. ISBN 978-1-880100-42-4. Retrieved December 23, 2017.
  9. ↑ Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 66. ISBN 978-0-313-31101-7. Retrieved December 23, 2017.
  10. ↑ 10.0 10.1 Wright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. p. pt51. ISBN 978-0-544-17779-6. Retrieved December 23, 2017.
  11. ↑ "UNESCO - Culture of Ukrainian borscht cooking". ich.unesco.org. Retrieved 2024-03-14.
  12. ↑ Sheraton, M.; Alexander, K. (2015). 1,000 Foods to Eat Before You Die: A Food Lover's Life List. 1,000-- before you die book. Workman Publishing. pp. 420–421. ISBN 978-0-7611-4168-6. Retrieved December 23, 2017.
  13. ↑ Gorina, R. (1945). Russian Fare: A Selection of Recipes. New Europe Publishing Company Limited. p. 6. ISBN 9780875571065. Retrieved December 23, 2017.
  14. ↑ Meyers, P. (1978). The peasant kitchen: a return to simple, good food. Vintage Books. pp. 97–98. ISBN 978-0-394-72651-9. Retrieved December 23, 2017.
  15. ↑ Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 51. ISBN 978-1-880100-42-4. Retrieved December 23, 2017.
  16. ↑ Calzolaio, Scott (December 19, 2017). "What's cooking this holiday season". Milford Daily News. Retrieved December 23, 2017.
  17. ↑ Perianova, I. (2013). The Polyphony of Food: Food through the Prism of Maslow's Pyramid. Cambridge Scholars Publishing. p. 137. ISBN 978-1-4438-4511-3. Retrieved December 23, 2017.
  18. ↑ В. В. Похлёбкин, Кулинарный словарь от А до Я, статья Винегрет, изд. Центрполиграф, 2000, ISBN 5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary, Tsentrpoligraf publishing house, 2000)
  19. ↑ 19.0 19.1 И. А. Фельдман, Любимые блюда, изд. Реклама, 1988, с. 180-186, ISBN 5-88520-031-9 (I. A. Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180-186)
  20. ↑ 20.0 20.1 Л. 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)
  21. ↑ Von Bremzen, A.; Welchman, J. (1990). Please to the Table: The Russian Cookbook. Workman Pub. p. 146. ISBN 978-0-89480-753-4. Retrieved December 23, 2017.
  22. ↑ Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 78. ISBN 978-0-313-32773-5. Retrieved December 23, 2017.
  23. ↑ Barber, C. (2015). Pierogi Love: New Takes on an Old-World Comfort Food. Gibbs Smith. p. 42. ISBN 978-1-4236-4066-0. Retrieved December 23, 2017.
  24. ↑ Russian Travel Monthly: A Publication of Russian Information Services, Inc. Russian Information Services. 1994. pp. 4–5. Retrieved December 23, 2017.
  25. ↑ Art & Auction. Art & Auction Magazine. 2004. Retrieved December 23, 2017.
  26. ↑ Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 62. ISBN 978-0-313-31101-7. Retrieved December 23, 2017.
  27. ↑ "Meet the Man Who's Building a Fast-Casual Blini Empire". Food & Wine. December 15, 2017. Retrieved December 23, 2017.
  28. ↑ Lonely Planet Russia. Travel Guide. Lonely Planet Publications. 2015. p. pt327. ISBN 978-1-74360-501-1. Retrieved December 23, 2017.
  29. ↑ Jones, C.C. (2013). A Year Of Russian Feasts. Transworld. p. pt82. ISBN 978-1-4464-8878-2. Retrieved December 23, 2017.
  30. ↑ Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 86. ISBN 978-0-313-32773-5. Retrieved December 23, 2017.
  31. ↑ 31.0 31.1 Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 67. ISBN 978-0-313-31101-7. Retrieved December 23, 2017.
  32. ↑ Vos, H. (2010). Passion of a Foodie - An International Kitchen Companion. Strategic Book Publishing. p. 158. ISBN 978-1-934925-63-8. Retrieved December 23, 2017.
  33. ↑ Вильям Похлебкин. Кулинарный словарь, Курник. Москва: Центрполиграф, 2007, ISBN 978-5-9524-3170-6 (William Pokhlyobkin. The Culinary Dictionary, "Kurnik". Moscow: Centrpoligraph, 2007; in Russian)
  34. ↑ Леонид Зданович. Кулинарный словарь, Курник. Москва: Вече, 2001, ISBN 5-7838-0923-3 (Leonid Zdanovich. Culinary dictionary, "Kurnik". Moscow: Veche, 2001; in Russian)
  35. ↑ Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 200. ISBN 978-0-313-32773-5. Retrieved December 23, 2017.
  36. ↑ Petrovskaya, K.; Wayne, K.P. (1992). Russian Cookbook. Dover. p. 143. ISBN 978-0-486-27329-7. Retrieved December 23, 2017.
  37. ↑ Encyclopaedia of Contemporary Russian. Taylor & Francis. 2013. p. 136. ISBN 978-1-136-78786-7. Retrieved December 23, 2017.
  38. ↑ Molokhovets, E.; Toomre, J. (1998). Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives. Indiana-Michigan Series in Rus. Indiana University Press. p. 334. ISBN 978-0-253-21210-8. Retrieved December 23, 2017.
  39. ↑ Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 126. ISBN 978-1-880100-42-4. Retrieved December 23, 2017.
  40. ↑ Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 597. ISBN 978-0-19-931362-4. Retrieved July 22, 2017.
  41. ↑ "charlotte russe". The American Heritage Dictionary of the English Language, Fourth Edition. Boston: Houghton Mifflin Company, 2004. Accessed via Dictionary.com, February 27, 2010.
  42. ↑ Russian History: Histoire Russe. University Center for International Studies, University of Pittsburgh. 1995. pp. 20–21. Retrieved December 23, 2017.
  43. ↑ Molokhovets, E.; Toomre, J. (1998). Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives. Indiana-Michigan Series in Rus. Indiana University Press. p. 468. ISBN 978-0-253-21210-8. Retrieved December 23, 2017.
  44. ↑ "ЭСБЕ/Морс — Викитека". ru.wikisource.org. Retrieved 23 December 2017.
  45. ↑ SRAS.ORG. "Mors: Russian Fruit Drink". www.sras.org. Archived from the original on 28 August 2018. Retrieved 23 December 2017.
  46. ↑ "CranberryJuice". NMU Languages, Literatures and International Studies. Retrieved 23 December 2017.
  47. ↑ ГОСТ 31455-2012. Ряженка. Технические условия (International State Standard GOST 31455-2012. Ryazhenka. Specifications; in Russian)
  48. ↑ Russian Life. Rich Frontier Publishing Company. 2003. p. 58. Retrieved December 23, 2017.
  49. ↑ Goldstein, Darra (1999). A taste of Russia : a cookbook of Russian hospitality (2nd ed.). Montpelier, VT: Russian Life Books. ISBN 9781880100424. varenets.
  50. ↑ 50.0 50.1 translated; introduced; Toomre, annotated by Joyce (1998). Classic Russian cooking : Elena Molokhovets' A gift to young housewives (1st paperback ed.). Bloomington: Indiana University Press. ISBN 978-0-253-21210-8.
  51. ↑ Lonely Planet Russia. Travel Guide. Lonely Planet Publications. 2015. p. pt318. ISBN 978-1-74360-501-1. Retrieved December 23, 2017.

Bibliography

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