A FOOD TRADITION
Russian Cuisine
A broad cooking tradition shaped by Slavic, northern, Siberian, and imperial-era influences, centered on soups, breads, porridges, dumplings, preserved foods, and festive pastries.
Dishes linked to this cuisine
13–24 of 62
goulash
Explore the dish and its connections.
Grechaniki
Belarusian buckwheat fritters or patties made from buckwheat batter, commonly enriched with egg and milk and sometimes prepared as a savory meat version.
Guriev Kasha
A warm Russian sweet semolina porridge layered or enriched with milk and cream, sugar, nuts, and dried fruit.
Herring Under a Fur Coat
A chilled layered Russian salad made with herring, root vegetables, onion, egg, and mayonnaise.
Kissel
Kissel is a thickened Estonian fruit preparation made by cooking fruit with sugar and potato starch until spoonable or pourable.
Kulebyaka
Kulebyaka is a Russian enclosed savory pastry traditionally filled with fish, rice, eggs, onion, and other layered fillings inside a yeast-raised wheat dough.
Macaroni Po-Flotski
A Russian pasta dish of cooked macaroni tossed with browned minced meat and onion, often finished with butter or cooking oil.
Medovik
A Russian layered honey cake made from thin baked cake layers filled with a tangy sour-cream mixture and rested until tender.
Mimosa Salad
A chilled layered Russian salad of canned fish, potatoes, carrots, onion, egg, mayonnaise, and sometimes cheese.
Moscow-Style Cutlet
A Moscow-style Russian minced chicken cutlet is typically formed around butter, breaded, and fried or baked until crisp outside and juicy inside.
nalisniki
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Napoleon Cake
A Russian-style Napoleon cake consists of flaky baked pastry layers assembled with a sweet milk-and-egg custard.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.