What kind of food should anyone try in Russia? We’ve prepared for you the list of the common dishes.
According to the Russian culture caviar usually put inside pancakes. It is also popular to put caviar on a piece of white bread spread with butter. We recommend you to buy caviar only in big supermarkets. Middle price for the red caviar is 2000 rub for 1 kg.
It is a soup of Ukrainian origin that is very popular in Russia. It is made with beetroot as the main ingredient, giving it a deep reddish-purple color. In Russian cuisine, it usually includes beets, meat, cabbage, and optionally, potatoes. Sour cream and mayonnaise are using as a sauce.
According to the Russian culture caviar is usually put inside pancakes. It is also popular to put caviar on a piece of white bread spread with butter. We recommend you to buy caviar only in big supermarkets.
Middle price for the red caviar is 2000 rub for 1 kg.
Plemeny are close to dumplings in their taste and look: they consist of a filling, that is wrapped in a thin, unleavened dough. The dough is made from flour and water, sometimes adding a small portion of eggs. The filling can be minced meat (pork, lamb or beef), fish or mushrooms. The mixing together of different kinds of meat is also popular. Usually Russians eat Pelmeny with mayonnaise, butter or sour cream.
Also called “studen” in some parts of Russia. Is a jellied meat dish of traditional Russian cuisine. It gets its name from kholod, the Russian word for cold and is an essential part of winter holiday festive meals. Russians usually go to a farmers’ market to buy only fresh meat for kholodets. When served, it resembles a rectangle of jelly or it takes the shape of the dish or basin where it was chilled. Often,
pieces are several inches high, containing pieces of meat clearly seen through the transparent broth-turned-jelly. Kholodets is served cold.
It is a traditional salad dish from Russia. Today’s popular version of “Salade Olivier” — containing boiled potatoes, dill pickles, peas, eggs, carrots, and boiled beef/chicken or bologna, dressed with mayonnaise. This version was a staple of any Soviet holiday dinner, especially of a New Year dinner, due to avai- lability of components in winter.
“Herring in a fur coat”
This fish salad is a popular Russian salad served on New Year’s Eve and at parties. It is made with herring, beetroot, peas, potato, carrots and mayonnaise. These dishes are extremely filling so don’t bite off more than you can chew!
“Sgushenka” (condensed milk)
Sgushenka is very popular sweet in Russia. Usually Russians put it in coffee or tea, cottage cheese instead of milk or sour cream and use it like a sause for pancakes. It can be with sugar (с сахаром) and without sugar (без сахара).
A regional variety of Russian cakes which were produced in Belyov, in the Tula region, at the end of XIX Century. It is prepared from roasted “Antonovka” apples whipped with sugar and eggs. You can buy it in premium-supermarkets.
Bird’s Milk Cake (Ptichye Moloko Cake)
Is a light sponge cake filled with a souffle and topped with chocolate glaze. It was introduced in 1967 in Vladivostok and in 1968 by the “Rot Front” factory in Moscow. It became a hit and in the 1980s, a special factory for ptichye moloko cakes was built in the Novye Cheryomushky district in the south of Moscow. Both the cake and the candy versions of ptichye moloko are widely available to this date in supermarkets and specialty stores in Moscow and other parts of Russia.