Menu Close

Russian cuisine

Russian cuisine (Russian: Русская кухня, tr. Russkaya kuhnya) is diverse, as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, beer, and vodka. Soups and stews full of flavour are centered on seasonal or storable produce, fish, and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century.

Ukrainian borshch

Borscht

Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour.

Chebureki

Chebureki – Russian Beef Pasties

Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.

Salmon Kulebiaka

Salmon Kulebiaka

Kulebiaka is a savoury Russian pie traditionally filled with fish, rice, chopped egg, and mushrooms. Its a classic Russian savoury pie baked in pastry till golden brown.

Shchi - Traditional Russian Cabbage Soup

Shchi – Traditional Russian Cabbage Soup

Shchi is a traditional cabbage soup of Russia where it has been known as far back as the 9th century. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar…

Ukha – Russian Fish Soup

Ukha is a clear Russian soup, made from various types of fish such as salmon or cod. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and parsley, and is spiced with black pepper, saffron, nutmeg,…