This is alist of notable dishes found in Russian cuisine.^[1]Russian cuisine is a collection of the different cooking traditions of theRussian Empire. The cuisine is diverse, withNortheast European/Baltic,Caucasian,Central Asian,Siberian,East Asian andMiddle Eastern influences.^[2] Russian cuisine derives its varied character from the vast and multi-ethnicexpanse of Russia.

Name	Image	Description
Caviar		Known asikra. Processed, saltedroe, often of sturgeon[3]
Courgette caviar		Coldentrée made of stewed vegetables (predominantlycourgettes). Usually it is eaten with bread[4]
Julienne		Мushrooms in cream or béchamel sauce topped with grated cheese and baked in a cocotte. Chicken, fish or seafood can also be used with or instead of mushrooms.
Kholodets		Anaspic that is also known asstuden[5][6]
Salo		A dish consisting of cured slabs offatback with or without skin
Stroganina		A dish of theindigenous people of northernArcticSiberia consisting of raw, thin, long-sliced frozen fish.
Zakuski		Refers to a variety ofhors d'oeuvres,snacks,appetizers, usually servedbuffet style.[7] It often includescold cuts,cured fishes, mixedsalads,kholodets, variouspickled vegetables and mushrooms,pirozhki,caviar,deviled eggs,open sandwiches,canapés andbreads.[7]

Name	Image	Description
Okroshka		Cold soup of mostly raw vegetables likecucumbers, spring onions, boiled potatoes, with eggs, and a cooked meat such as beef,veal,sausages, orham withkvass, topped with sour cream[8]
Rassolnik		A soup made from pickled cucumbers, pearl barley, and pork or beefkidneys[9]
Shchi		Acabbage soup.[10] Also can be based onsauerkraut.[10] Kislye Shchi (sour shchi) despite its name is a fizzy beverage similar tokvass, usually with honey.[citation needed]
Borscht		It is traditionally made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted.
Svekolnik		Cold borscht involves use of dairy products and halves of boiled eggs.
Solyanka		A thick, spicy and sour soup that contains meat and pickled cucumbers[11]
Fish Solyanka		Variation of solyanka replacing meat with fish.
Shchavel soup (green shchi)		Water orbroth,sorrel leaves, salt, sometimes with whole eggs or egg yolks, potatoes, carrots, parsley root, and rice[12][13]
Ukha		A clear soup, made from various types offish[14]

Name	Image	Description
Dressed herring (Seld pod shuboi)		Diced, saltedherring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped onions, andmayonnaise[15][5]
Mimosa salad		A festive salad, whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise[citation needed]
Olivier salad (Stolichniy salad)		Diced potatoes, eggs, chicken orbologna, sweet peas, and pickles with a mayonnaise dressing. Other vegetables, such as carrot or fresh cucumbers, can be added.[16][5]
Vinegret		Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, andsauerkraut and/or pickled cucumbers.[17][18][19] Other ingredients, such asgreen peas orbeans, are sometimes also added.[18][19] Dressed withvinaigrette,mayonnaise or simply with sunflower or other vegetable oil.

Name	Image	Description
Beef Stroganov		Pieces ofsautéedbeef in sauce, withsmetana (sour cream)[20]
Chicken Kiev		A dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked.
Golubtsy		Cooked cabbage leaves wrapped around a variety of fillings[21][5]
Makarony po-flotski		Literallynavy-style pasta, a dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stewed ground meat, fried onions and seasoned with salt and black pepper.
Pelmeni		Dumplings consisting of a meat filling wrapped in thin, pasta dough[22][23][5]
Pozharsky cutlet		A breaded ground chicken patty[24]
Shashlyk		A dish of skewered and grilled cubes of meat.
Veal Orlov		A dish invented by the French[25] consisting of braised loin of veal, thinly sliced, filled with a thin layer of pureedmushrooms andonions between each slice, topped withbechamel sauce and cheese. Various versions of this dish usually go by the nameFrench-style meat in Russia today.

Name	Image	Description
Blini		Pancakes of various thickness and ingredients.[26][5] Also known as blinchiki.
Oladyi		Small thick pancakes[27]
Syrniki (tvorozhniki)		Fried pancakes made oftvorog, usually topped withsour cream,varenye,jam,honey, orapple sauce[28][29]

Name	Image	Description
Baranka		A dough ring somewhat smaller than a bublik, but also thinner and drier
Borodinsky bread		Dark brown sourdough rye bread
Bublik		A ring of yeast-leavened wheat dough, that has been boiled in water for a short time before baking
Karavai		A large round braided bread, traditionally baked from wheat flour and decorated with symbolic flags and figurines, such as suns, moons, birds, animals, and pine cones.
Kalach		Historically, kalach meant any kind of white bread, and before modern methods of grinding wheat came into use, white bread was classed as a type of fancy bread.
Kulich		One of the two sine qua non attributes of the Russian Easter (the other isPaskha).[30] A type ofEaster bread.[30]
Sushki		Traditional small, crunchy, mildly sweet bread rings eaten for dessert, usually with tea or coffee

Name	Image	Description
Kulyebyaka		A fish (usuallysalmon orsturgeon) loaf, with rice, hard-boiled eggs, mushrooms, and dill[31]
Karelsky pirog		A traditional pirog from the region ofKarelia.
Kurnik		A dome-shaped savoury type of Russian pirog, usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components.[32][33]
Rasstegai		The filling usually contains fish, but may also contain meat, liver, rice or mushrooms.
Pirog		A pie either with a sweet or savoury filling[34]
Pirozhki		Small pies[35][5]
Vatrushka		Apastry with a ring of dough and sweettvorog in the middle[36]

Name	Image	Description
Kasha		Porridge. Buckwheat,[37] millet, oat and wheat kashas are widely popular in Russia.[38][5]
Gorokhovaya kasha		Pease porridge, similar to British pease pudding.
Guriev porridge		A Russianporridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds),kaimak (creamy foams) and dried fruits.[39]
Kutia		A ceremonial grain dish with sweet gravy.
Mannaya kasha		Semolina porridge, similar to theGuriev one.
Perlovka (Pearl barley kasha)		Pearl barley porridge.

Name	Image	Description
Khren		A spicy paste made of gratedhorseradish.
Khrenovina		A spicy horseradish sauce served with a main course, which is very popular in Siberia.
Smetana		A dairy product produced by souring heavy cream.

Name	Image	Description
Russian-styleCharlotte		crunchy on the outside and soft inside pie with apples
Medovik		The identifying ingredients are honey andsmetana (sour cream) orcondensed milk.
Russian-styleNapoleon cake		A dessert made of puff pastry layered with pastry cream.
Paskha		Tvorog (farmer's cheese) plus heavy cream, butter, sugar, vanilla, etc., usually molded in the form of a truncatedpyramid. Traditional for Easter.
Pryanik		A range of traditional sweet baked goods made from flour and honey.
Pastila		It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor".
Syrok		A type of sweet dairy food made from glazed or unglazed curd cheese with or without filling.
Khvorost		A traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar
Pyshka (or Ponchik)		A Russian variety ofdoughnut.
Varenye		It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup.
Zefir		A type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine.

Name	Image	Description
Kissel		Fruitdessert of sweetened juice, thickened with arrowroot, cornstarch or potato starch[40]
Kompot		Non-alcoholic sweet beverage, that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, rhubarb, gooseberries, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners.
Kvass		A fermented non-alcoholic beverage made from black or regular rye bread or dough[41]
Mors		A non-carbonated Russian fruit drink[42][43][44] prepared from berries, mainly fromlingonberry andcranberry (although sometimesblueberries,strawberries,sea buckthorns orraspberries).
Ryazhenka		It is made frombaked milk bylactic acid fermentation.[45]
Sbiten		A traditional Russian honey-based drink with herbs and spices[46]
Varenets		Afermented milk product that is popular inRussia.[47][48] Similar toryazhenka, it is made by addingsour cream (smetana) tobaked milk.[48]
Raf coffee		A very popularlatte-stylecoffee drink invented in the 1990s
Baikal		Carbonatedsoft drink based on natural herbs and extracts.

Name	Image	Description
Medovukha		A traditional Russian honey-based drink analogous to its counterparts of other Indo-European peoples[49]
Vodka		It is composed primarily of water andethanol, but sometimes with traces of impurities and flavorings. Traditionally it is made by distilling the liquid fromcereal grains or potatoes that have beenfermented, though some modern brands use fruits or sugar as the base.
Kvass		Afermentedcereal-basednon-alcoholic or low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It stems from the northeastern part of Europe, where the grain production is thought to have been insufficient forbeer to become a daily drink. Especially popular during summer

• Curtin, Jeremiah (1909).A journey in Southern Siberia. Boston: Little, Brown and Company.

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