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
25–36 of 62
Nesselrode pudding
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novomikhailovsk cutlets
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Okroshka
A chilled Russian soup of chopped vegetables, egg, herbs, and a fermented kvass or cultured-milk dressing, sometimes supplemented with meat.
Oladyi
Oladyi are small, thick Russian pancakes made from a batter of flour, egg, and a cultured or fresh milk ingredient, usually pan-fried and lightly sweetened.
Olivier Salad
A Russian mayonnaise-based salad of diced potatoes, carrots, peas, pickled cucumber, egg, onion, and commonly ham or another meat.
pancake
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Pastila
Pastila is a Russian fruit confection made chiefly from concentrated apple puree and sugar, with egg white used in some aerated versions.
Pelmeni
Pelmeni are Russian dumplings of thin wheat dough filled typically with seasoned minced meat and onion, then boiled and served hot.
Pirozhki
Pirozhki are Russian individual baked or fried yeast-raised wheat pastries filled with savory vegetables, meat, or other fillings and served warm.
potato pancake
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Potato Zapekanka
Potato zapekanka is a Russian baked potato casserole, often layered or mixed with egg and dairy and sometimes combined with a savory meat filling.
Pozharsky Cutlet
A Russian tender minced poultry cutlet enriched with butter and cream, coated in breadcrumbs, and fried or baked until golden.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.