Russia

What to eat in Russia: top 10 dishes

Traveling to Russia? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.

01
Olivier salad
Olivier salad, also known as Russian salad or Stolichny salad, is a traditional salad dish in Russian cuisine. Its creation is generally attributed to Lucien Olivier.
Travel tip The centerpiece of New Year's tables, but also sold in delis and cafeterias all year round. Home cooking is usually the best version.
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02
Pelmeni
Pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered a national dish. Pelmeni became a staple of Russian cuisine during the period of Russian expansion into the Ural Mountains and Siberia.
Travel tip Served boiled with sour cream, butter or vinegar, and found in cafés and dumpling restaurants. Frozen pelmeni are a staple home meal.
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03
Okroshka
Okróshka is a cold soup of Russian origin, which probably originated in the Volga region.
Travel tip A summer dish, eaten cold on hot days. Often served in cafés and canteens, and in some places the liquid is poured at the table.
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04
Shchi
Shchi is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.
Travel tip A daily soup at canteens and traditional restaurants, usually served with sour cream and rye bread. Traditionally eaten at lunch.
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05
Solyanka
Solyanka is a thick and sour soup of Russian origin. It is a common dish in Russia, Ukraine, Belarus, the Baltic states, and other post-Soviet states and other parts of the former Eastern Bloc.
Travel tip A staple on restaurant menus as a hearty first course, often served with lemon and sour cream. It is popular as a warming dish in winter.
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06
Ukha
Ukha is a clear Russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe.
Travel tip Often cooked at home and on fishing trips, and found in traditional restaurants, especially near rivers and lakes. Serve with rye bread and fresh herbs.
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07
Chebureki
Chebureki (sing. cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape.
Travel tip A classic street and café snack, sold hot from stalls and small eateries. Eat it carefully, because the juices inside are very hot.
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08
Kulich
Kulich is the Russian name for Easter bread. For the eastern Slavs, festive bread is round and tall, and dough decorations are made on top of it. The cylindrical shape of the cake is associated with the church practice of baking artos.
Travel tip Baked for Orthodox Easter, usually blessed in church and eaten with paskha. Bakeries and supermarkets sell it in the weeks before Easter.
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09
Vinegret
Vinegret, or Russian vinaigrette, is a salad in Russian cuisine which is also popular in other post-Soviet states. The dish includes diced cooked vegetables, chopped onions, as well as sauerkraut and/or brined pickles.
Travel tip A common side dish and zakuski item in canteens, delis and home meals. It is especially popular in winter and at holiday tables.
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10
Pirog
Pirog is a baked case of dough with either sweet or savory filling. The dish is common in Finnish and Eastern European cuisines. The name is derived from the ancient Proto-Slavic word pir, meaning "banquet" or "festivity".
Travel tip Sold in bakeries and cafés, sweet or savory, and baked at home for family gatherings. A slice with tea is a classic combination.
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Description: Wikipedia, CC BY-SA 4.0 · Photo: Wikimedia Commons

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