List of Russian dishes

This is a list of notable dishes found in Russian cuisine:[1]

Russian dishes

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Name Image Description
Beef Stroganoff Pieces of sautéed beef in sauce, with smetana (sour cream)
Bliny Thin pancakes
Caviar Processed, salted roe, often of sturgeon
Chicken Kiev French-inspired chicken cutlet with butter sauce as 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, beet roots), chopped onions, and mayonnaise
Golubtsy Cooked cabbage leaves wrapped around a variety of fillings
Kasha Porridge. Buckwheat, millet, oat, wheat and semolina kashas are widely popular in Russia, especially as children's food
Kissel Fruit dessert soup of sweetened juice, thickened with arrowroot, cornstarch or potato starch
Knish A baked or fried potato dumpling made of flaky dough
Kalduny Stuffed dumplings
Kholodets Meat jelly. Also known as studen
Kulich One of the two sine qua non attributes of the Russian Easter (the other is Paskha). Kind of Easter bread
Kvass A fermented non-alcoholic beverage made from black or regular rye bread
Medovukha A traditional Russian honey-based drink analogous to its counterparts of other Indo-European peoples
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 kvass, topped with sour cream
Oladyi Thick pancakes with kefir as one of the major ingredients
Olivier salad Diced potatoes, eggs, chicken or bologna, sweet peas, and pickles with a mayonnaise dressing. Other vegetables, such as carrot or fresh cucumbers, can be added.
Paskha Tvorog (farmer's cheese plus heavy cream, butter, sugar, vanilla, etc.), usually molded in the form of a truncated pyramid. Traditional for Easter.
Pelmeni Dumplings consisting of a meat filling wrapped in thin, pasta dough
Pirog A pie either with a sweet or savoury filling
Pirozhki A generic term for individual-sized baked or fried buns (small pies) stuffed with various fillings
Pozharsky cutlet A breaded ground chicken patty
Rassolnik A soup made from pickled cucumbers, pearl barley, and pork or beef kidneys
Sbiten A traditional Russian honey-based drink similar to Medovukha
Shashlik Marinated lamb on skewers, similar to Shish kebab. Meat and fat pieces are often alternated. Variants may use meat and such vegetables as bell pepper, onion, mushroom and tomato.
Shchi A cabbage soup. Also can be based on sauerkraut. Kislye Shchi (sour shchi) despite its name is a fizzy beverage similar to kvass, usually with honey.
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, varenye, jam, honey, or apple sauce
Ukha A clear soup, made from various types of fish
Vatrushka A 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 (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.[2][3][4] Other ingredients, such as green peas or beans, are sometimes also added.[3][4] Dressed with vinaigrette or simply with sunflower or other vegetable oil.
Zakuski Refers to a variety of hors d'oeuvres, snacks, appetizers, usually served buffet style. It often includes cold cuts, cured fishes, mixed salads, kholodets, various pickled vegetables and mushrooms, pirozhki, caviar, deviled eggs, open sandwiches, canapés and breads.

See also

References

  1. ↑ Classic Russian Cooking, Elena Molokhovets ("A Gift to Young Housewives"), Indiana University Press, 1992, ISBN 0-253-36026-9
  2. ↑ В. В. Похлёбкин, Кулинарный словарь от А до Я, статья Винегрет, изд. Центрполиграф, 2000, ISBN 5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary, Tsentrpoligraf publishing house, 2000)
  3. 1 2 И. А. Фельдман, Любимые блюда, изд. Реклама, 1988, с. 180-186, ISBN 5-88520-031-9 (I. A. Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180-186)
  4. 1 2 Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія, Київ, Вища школа, 1992, с. 218 (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, Cookery, Kiev, Vyscha Shkola publishing house, 1992, p. 218)
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