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
37–48 of 62
Ptichye Moloko
Ptichye Moloko is a Russian layered cake with a light sweet soufflé filling set between thin sponge layers and finished with a chocolate coating.
Rassolnik
A Russian sour soup made with pickled cucumbers, potato, root vegetables, and grains or broth, often with meat and sour cream.
Rasstegai
Rasstegai is a Russian open-topped yeast pastry commonly filled with fish, onion, rice, and buttered savory ingredients.
rybnik
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Salamata
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Sharlotka
A Russian baked apple cake made from sliced apples folded into a simple sweet egg-and-wheat-flour batter.
Shchi
A traditional Russian cabbage soup made with cabbage, root vegetables, and a meat or vegetable-based broth, often finished with sour cream.
skoblyanka
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sochnik
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Solyanka
A thick, tangy Russian soup made with a rich broth, pickled cucumber, aromatics, and assorted meat, fish, or mushrooms depending on the version.
Sorrel Soup
A Lithuanian hot soup of sorrel and potatoes, typically finished with onion, egg, and a sour-cream garnish.
stuffed brisket
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.