Eat your way around Russia with RNTO!
We’re all familiar with Chinese, Indian and Italian food. But what are the traditional dishes you can look forward to on your next visit to Russia? Here are a few typical examples of Russian cuisine…
- Beef Stroganoff: you’ve probably heard of this – pieces of sautéed beef in sauce, with smetana (sour cream).
- Bliny: pancakes of various thickness and ingredients.
Photo: Loyna, Wikimedia Commons
- Caviar: processed, salted roe, often of sturgeon. Doesn’t come cheap!
- Chicken Kiev: another well-known dish, it’s actually French-inspired chicken cutlet with a butter sauce filling.
- Coulibiac: a fish (usually salmon or sturgeon) loaf, with rice, hard-boiled eggs, mushrooms, and dill.
- Dressed herring: diced, salted herring covered with layers of grated, boiled vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise.
- Golubtsy: cooked cabbage leaves wrapped around a variety of fillings.
- Guriev porridge: Russian porridge prepared from semolina and milk with added nuts, kaimak (creamy foams) and dried fruits.
- Kasha: another kind of porridge made of buckwheat, millet, oats, wheat and semolina. They’re widely popular in Russia, especially as children's food.
- Kissel: fruit dessert of sweetened juice, thickened with arrowroot, cornstarch or potato starch.
- Knish: baked or fried potato dumplings made of flaky dough.
- Kholodets: meat jelly.
- Kulich: a kind of Easter bread.
- Kvas: a fermented non-alcoholic beverage made from black or regular rye bread or dough.
- Medovukha: traditional Russian honey-based drink.
- Mimosa salad: a festive salad whose main ingredients are cheese, eggs, canned fish, onion and mayonnaise.
- Okroshka: cold soup of mostly raw vegetables like cucumbers, spring onions, boiled potatoes, with eggs and a cooked meat such as beef, veal, sausages, or ham with kvas, topped with sour cream.
- Oladyi: small thick pancakes.
- Olivier salad: diced potatoes, eggs, chicken or bologna, sweet peas, and pickles with a mayonnaise dressing.
- Paskha: tvorog (farmer's cheese) plus heavy cream, butter, sugar, vanilla etc, usually moulded in the form of a truncated pyramid. Traditionally eaten at Easter.
- Pelmeni: dumplings consisting of a meat filling wrapped in thin pasta dough.
- Pirog: pie either with a sweet or savoury filling.
- Pozharsky cutlet: a breaded ground chicken patty.
- Rassolnik: soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.
- Shchi: cabbage soup.
- Solyanka: a thick, spicy and sour soup that contains pickled cucumbers.
- Sorrel soup: water or broth, sorrel leaves, salt, sometimes with whole eggs or egg yolks, potatoes, carrots, parsley root and rice.
- Syrniki: fried pancakes made of quark, usually topped with sour cream, jam, honey, or apple sauce.
- Ukha: clear soup, made from various types of fish.
- Vatrushka: pastry with a ring of dough and sweet farmer's cheese in the middle.
- Veal Orlov: braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, topped with bechamel sauce and cheese.
- Vinegret: diced boiled vegetables (beetroots, potatoes, carrots), chopped onions and sauerkraut and/or pickled cucumbers, dressed with vinaigrette, sunflower or other vegetable oil.
- Zakuski: a variety of hors d'oeuvres, snacks, appetisers, usually served buffet style. It often includes cold cuts, cured fishes, mixed salads, kholodets, various pickled vegetables and mushrooms, pirozhki, caviar, open sandwiches, canapés and breads.
The list goes on, with all kinds of local variations and specialities across the length and breadth of this fascinating country. The best way to experience this amazing culinary variety is to visit Russia and try it for yourself. And the best travel provider to partner with is, of course, RNTO. So give us a call today, and we’ll be with you every dish of the day!