Traditional Russian Foods: When you think of food, Russia might not be the first place that comes to mind. Yet, the land has much to offer in the way of traditional dishes. Those who travel there often find themselves surprised by the range and depth of its cuisine, shaped by its ties to Europe, Asia, and the Middle East. The heart of Russian cooking lies in simple ingredients—vegetables and wheat—crafted into hearty soups, warming porridges, and tender stuffed dough.
Traditional Russian Foods
Borscht Russian Food
Borscht is a soup made from beets. It began in Ukraine but soon found its place in Russian kitchens. To many in the West, beets might seem an odd choice for soup. But this dish is rich and filling, a staple of Russia. It contains meat and sautéed vegetables—cabbage, carrots, onions, and potatoes. You can have it hot or cold, but it is best with a spoonful of fresh sour cream on top.
Solyanka Russian Food
Solyanka is a hearty soup, enough to fill a man. It contains meats—sausage, bacon, ham, beef—and vegetables—cabbage, carrots, onions, potatoes. Chopped pickles and a slice of lemon add the necessary sharpness. Sometimes, it includes fish and pickled cucumbers.
Ukha
If you enjoy seafood, you should try ukha. It is a fish soup with a clear broth. You can use many types of fish for it—bream, wels catfish, northern pike, and ruffe all work well. The other ingredients are familiar, like those in a chicken soup—root vegetables, parsley, leeks, and dill.
Pirozhki
You might have heard of pirozhki. They are small pastries, baked or fried, filled with potatoes, meat, cabbage, or cheese. These little pockets are loved throughout Russia and Ukraine.
Pelmeni
Pelmeni is the heart of Russia’s cuisine. They are dumplings, simple and filled with minced meat, encased in a thin dough. You can eat them plain, with butter and sour cream, or in a warm broth. They are beloved throughout Russia and Eastern Europe.
Blini
Blini are thin wheat pancakes, rolled tight with fillings like jam, cheese, sour cream, caviar, onions, or chocolate syrup. They are the Russian version of a crepe. In any restaurant, when the other dishes seem uncertain, blini offer a reliable choice. They hold a place of great significance in Russian cooking, so much so that a festival called Maslenitsa honors them as spring begins.
Shashlik
In Russia, they call their kebabs shashlyk or shashlik. They are simple things, made of cubed meat and vegetables, grilled on skewers over an open fire. Their history stretches back to the Caucasian Mountains, where tribesmen of the 19th century would gather around the flames to cook them.
Beef Stroganoff
Beef stroganoff is made of tender strips of beef, sautéed and enveloped in a rich, creamy sauce. Mushrooms or tomatoes find their way into the dish, and it is commonly paired with rice, noodles, or potatoes. This recipe has a storied past, with many ways to prepare it, but it first took shape in Russia during the mid-19th century.
Ikra
Caviar, or ikra, holds a special place in the hearts of Russians. It is salty and bold, usually laid atop dark, crusty bread or enjoyed with blini—thin pancakes that have their own charm. A slice of buttered bread with caviar is a favored snack, a simple pleasure that speaks of tradition.
Smetana
In Russia, sour cream or smetana finds its way to nearly every meal. You will see it with crepes, soups, and even desserts. This sour cream is fresh, and when it meets a warm dish, it melts in, enhancing the flavor. You will often find it in beef stroganoff.
Russian Vodka
Russia is famous for its vodka. You will find many kinds across the land—Russian Standard Gold, Moskovskaya Osobaya, Kauffman, and Beluga Noble. But the drink list is not limited to vodka. There is tea, mineral water, beer, and soda too.
Kvass
Kvass is a cool drink, fermented and lightly bubbly. It has a touch of alcohol but isn’t seen as a drink for the drunk. It comes from rye bread, dark or light, and can take on many flavors—honey, berries, herbs.
Morozhenoe
Russians have a fondness for ice cream, which they call morozhenoe. You can see it on the menus of many restaurants, often adorned with toppings like fruit, nuts, or chocolate. This ice cream is different from the Western kind. It is creamier, made from fresh milk, and has a higher ratio of ice to dairy.
Pashka
Paskha is a dessert for Easter, made in the lands of the Eastern Orthodox. It is a sweet cheesecake, adorned with symbols of faith. It finds its place at the holiday table, a part of the feast.
