Eastern Europe
Food of Russia
The 8 most iconic national dishes of Russia — real photos, key ingredients and tasty facts behind every plate.
Europe
Borscht
A vividly red beet soup commonly served hot with sour cream and dill, often enriched with cabbage, potatoes and beef. It has an earthy-sweet, tangy flavour that is instantly recognisable across Russia.
Did you know?
Although shared across several Eastern European cuisines, borscht has long been a staple of Russian home cooking and can also be served chilled in summer.
Pelmeni
These small boiled dumplings are filled with minced meat and usually served with butter, sour cream or vinegar. They are comforting, juicy and one of the most beloved everyday dishes in Russia.
Did you know?
Pelmeni are especially associated with Siberia, where they were historically frozen outdoors in winter for long storage.
Blini
Thin Russian pancakes served sweet or savoury, from jam and smetana to smoked salmon or caviar. They are soft, buttery and central to festive as well as everyday meals.
Did you know?
Blini are strongly linked to Maslenitsa, the pre-Lenten festival where their round golden shape symbolizes the sun.
Beef Stroganoff
Tender strips of beef cooked in a creamy sauce with onions and mushrooms, usually served with noodles, rice or potatoes. It is rich, savoury and one of the most internationally famous dishes of Russian origin.
Did you know?
The dish takes its name from the aristocratic Stroganov family and appeared in a classic Russian cookbook in the 19th century.
Pirozhki
These are small baked or fried buns stuffed with fillings such as cabbage, potato, mushrooms or meat. They are fluffy, portable and a classic sight in Russian bakeries and homes.
Did you know?
Pirozhki are the individually sized relatives of larger Russian pies known as pirog.
Olivier salad
A creamy chopped salad of potatoes, carrots, eggs, pickles, peas and meat bound with mayonnaise. It is a must-have on Russian holiday tables, especially for New Year celebrations.
Did you know?
The salad was created in 19th-century Moscow by chef Lucien Olivier, though the original luxury version was far more elaborate than the modern home style.
Stroganina
A far northern Russian delicacy of thin shavings sliced from deeply frozen raw fish. It is especially associated with Siberia and the Arctic regions.
Did you know?
It is traditionally eaten immediately after slicing, before the fish softens.
Kalitki
These small open-faced rye pastries come from Karelia in northwestern Russia. They are traditionally filled with humble local ingredients such as porridge or mashed vegetables.
Did you know?
Kalitki are part of the shared culinary heritage of Karelia, a historic region split between Russia and Finland.