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Russian Cuisine

Below there is a list of some traditional Russian dishes, all of which although not a thousand years old but are recognized as representatives of traditional Russian food.



Blini is the first thing that comes to mind when thinking of Russian cuisine. Blini or thin Pancakes are one of the most ancient dishes of They are so popular in Russia even nowadays that they are made all year around. Blini are so important in Russian cuisine that a festival called Maslenitsa (or Pancake Week) celebrates the beginning of spring with them. A common way of eating these tasty pancakes is to fold them into a triangle and dip in sour cream or jam. They are often served rolled with different fillings: cheese, meat or mushrooms. You can also order them with red caviar which is a festive affordable dish, or try royal luxury – pancakes with black caviar. If you aren’t sure of any of the other dishes at a restaurant, blini are always a safe bet. Be prepared that it is a very filling meal. They are mainly served for breakfast or as a desert.


Borshch is another famous Russian traditional food. Borscht is a russian-food-chili-soup-spice-ceramic-bowl-and-plate-roast-bun-1440x900hearty soup typically made with beef or pork broth, and flavored with beets, potatoes and cabbage. Beets may seem a strange base for a soup, but it tastes delicious! Full of vegetables and meat, the layered flavors in this soup are especially nice with a dollop of fresh sour cream.


Kholodets or Jellied Minced Meat can be described as thick frozen meat broth. It is a dish made with two or three types of meat mainly6d1733f2-2fd7-491a-8b62-e79a4f2071ac legs or tails. The texture of it is like small pieces of meat in a cold jelly. Kholodets is meaty but not very savoury on its own, so it is normally served chilled with mustard (it’s much bitter than Dijon) or with strong Russian horseradish sauce Hren. Its health properties and exceptional taste make it one of the most popular Russian winter dishes. It is very simple to cook and simply delicious! It takes about 6-7 hours from the beginning to the end. It can be served as a starter or a snack for some strong drinks like vodka.


Dressed Herring Salad or “Seledka pod Shuboi”{s’eelyodka} vkusnaya_seledka_pod_shuboj_hwkh9{po’d} {shoo’boy} is a salad which literally, to the bemusement of foreigners, means Herring Under The Fur Coat or Dressed Herring. Be assured, while this traditional salad does indeed contain herring, traces of fur are still to be found! The name does successfully evoke the heavy layering of vegetables that cover the herring. It is a layered salad composed of diced salted herring covered with layers of grated boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise. Grated boiled beet root covered with mayonnaise as a final layer gives the salad a rich purple color. Dressed herring salad is popular in Russia, at New Year and Christmas celebrations.


Olivier salad which is sometimes called Russian salad abroad is a traditional salad dish in Russian cuisine. Russians prepare it on 0u793e7df7-8c8e8630-6a9e257e.jpg-x760every holiday. It has become a great tradition here. In different modern recipes it is prepared from diced boiled chicken, potato, carrot, conserved peas, pickled cucumbers, and onion and dressed with mayonnaise. It’s a little strange mixture of ingredients but try it anyway, and you’ll understand that it’s really very tasty. A variation called Stolichny salad («capital city salad») exists, and is also popular in the Russian cuisine.


Salo is a traditional predominately Slavic food consisting of 15.-Salo-1680x1050salt-cured slabs of fatback with or without skin. Salo is a distant cousin of bacon. It is normally kept in the fridge and eaten raw. Describing its taste is tricky. It’s salty and seasoned with black pepper. It has a very subtle yet somehow rich flavor. The combination of thin chilled salo slices, pieces of rye bread and ice cold vodka is unbeatable. Many people also use salo when they fry potato wedges or make Borsch. It’s definitely the kind of food that you will think is horrifying until you try it and realize it’s not actually that bad.


Kvass is an ancient and still widely popular bread-based drink in Russia. It is a refreshing fermented beverage made from rye bread 45with slight carbonation. It is classified as a non-alcoholic drink by Russian standard, as the alcohol content from fermentation in commercial kvass is typically around 0.5% alcohol. The basic method of preparing kvass includes water, flour and liquid malt. Depending on what part of the country you visit you have an opportunity to try either dark or light kvass. Kvass is also an essential ingredient in many Russian dishes.


Vodka is most well-known of Russia’s alcoholic products and is produced, with some variation, throughout the country. Vodka can be 6732609either grain or potato based and is frequently flavored with a great variety of ingredients ranging from hot-pepper and horseradish to fruits and berries. Russians love vodka because it really does warm you up and because it goes so well with Russian cuisine. The biggest problem with foreigners is that they drink and do not take any food immediately after. So after a second or third shot it is no longer possible to talk to them. «Vodka is drunk during meals…» When you drink vodka, you should do it with some fatty foods, even if it’s just sour cream! You can have boiled or fried potatoes with it, bread, sausage, cheese, salo, meat or oily fish. There are numerous snacks that are not at all expensive and that will prevent you from getting drunk.