The following highlights some of the popular Traditional Russian Foods. If you manage to be in an Russian restaurant or you are visiting Russia, I recommend the following:
1. Vinegrette
Vinaigrette is one of the many Russian salads known in the country. It adopted its French name meaning, “vinaigrette”, but curiously replaces the vinegar with fresh lemon juice. It is prepared with boiled beetroot, one of the most commonly used vegetables in Russia. It also contains carrots and potatoes seasoned with chopped onion. Finely chopped onion, lemon juice, vegetable oil and salt to taste.
2. Pirog
These are small or large pastries with fillings. The most typical ones are filled with potato, egg and cabbage, meat or fish. Sweet pastries are filled with apple, cottage cheese, plums, jams or jellies. Although they can be eaten every day, they are served especially for celebrations, events or holidays. They are to Russians what pizza is to Italians.
3. Herring Under the Fur Coat
Salad or layered cold pie. It is prepared with potatoes, carrots and beetroot cooked separately, which are then grated or diced. Hard-boiled egg, finely grated fresh onions, finely chopped green apples, mayonnaise and salt to taste are added. When ready, the ingredients are dressed separately and layered on top of each other, leaving a dollop of mayonnaise in between. The green apples are placed on top of the layers at the end.
4. Beef Stroganoff
Beef Stroganoff is made with thinly sliced beef fillet, onions and mushrooms, all sautéed in white wine and sour cream. Supposedly named after Count Alexander Grigorievich Stroganoff, the legendary dish has several origin stories, all of which agree that it dates back to the 19th century. Beef Stroganoff has many variations around the world, so you can try to find the one you like best.
5. Sbiten
Sbiten is a traditional Russian drink made with honey and spices. It has very ancient origins, dating back to the 9th century. Until the advent of tea, it was the only hot drink consumed by the Russians. It is very nutritious and is highly recommended for cold weather and to prevent illness. It is mainly made with honey, sugar, water and some spices (cinnamon, ginger, cloves).
6. Sirniki
Syrniki or tvorózhniki, as they are mostly called in Russia, are a type of pancake or fritter similar to the well-known blinis, only their batter or base mixture contains qark cheese or cottage cheese. Their preparation is simple. It contains flour, sugar, egg and crumbled cheese. Some people add a touch of vanilla to the mixture. Unlike blinis, they are thick and small with the respective dairy flavour. To eat them, they are spread with sour cream or jam, honey or whatever you like. They are an excellent alternative for breakfast or a tasty dessert.
7. Pelmeni
Pelmeni is the national dish of Russia. They are dumplings that are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served on their own, covered with butter and topped with sour cream, or in a soup stock. It is definitely a favourite in Russia and Eastern Europe.
8. Chicken Kiev
A traditional Russian meal consisting of boneless chicken breast tenderised with a mallet, then rolled and stuffed with unsalted garlic butter. It is then breaded for cooking. It can be prepared fried or, as a healthier alternative, baked; either way it is expected to be nice and crispy on the outside and soft and juicy on the inside. It is served with a side dish of rice, green salad with lettuce or potatoes and mushrooms.
9. Borscht
Borscht is a beetroot soup from Ukraine that was quickly adopted as a Russian speciality. Beetroot may seem like a strange soup base to many Westerners, but there are many reasons why this hearty soup is one of Russia’s most famous dishes. It is full of meat and sautéed vegetables, including cabbage, carrots, onions and potatoes. It can be served hot or cold, and is best served with a dollop of fresh sour cream on top.
10. Sorrel Soup
To prepare traditional uja fish soup, you will need a salted fish such as trout, sturgeon or sterlet, burbot, cod, scorpion fish or fresh salmon. The flavour will depend on the fish chosen. Carrots, potatoes, pieces of celery and bay leaves, a little dill and onion are added to the broth. The soup is served hot, garnished with a few sprigs of parsley and accompanied with a shot of vodka.
If you found this list useful, here are some more Traditional European Foods to try out on my Pinterest channel.