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
49–60 of 62
Svekolnik
A chilled Russian beet soup prepared with beetroot and fresh vegetables in a kvass or cultured-milk base, often finished with egg and sour cream.
Syrniki
Syrniki are Belarusian pan-fried pancakes made primarily from cottage cheese, egg, and flour, usually served warm.
Tefteli
Russian tefteli are soft meatballs made with minced meat and rice, usually seasoned with onion and simmered or baked in a savory tomato-based sauce.
tel'noe
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Tula Pryanik
Tula Pryanik is a Russian spiced honey gingerbread, typically baked from wheat flour with sweetener and butter and often filled with fruit preserve.
Tyurya
A simple cold Russian soup made by soaking rye bread and aromatics in kvass, often with raw vegetables.
Ukha
A clear Russian fish soup prepared by simmering fish with water, vegetables, and simple herbs until the broth is fragrant and lightly flavored.
Vareniki
Vareniki are Russian boiled dumplings made from wheat dough with fillings that commonly include potato, cabbage, fresh cheese, or fruit.
Vatrushka
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Vinaigrette Salad
A Russian salad of diced beetroot, potato, carrot, pickled cucumber, sauerkraut, onion, and vegetable oil.
Vinegret
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Zharkoe
A Russian hot roast or stew of meat with potatoes, onions, and usually carrots, cooked until tender in a savory sauce or broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.