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List of Russian dishes

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

Russian dishes

Name Image Description
Beef Stroganoff 120px Pieces of sautéed beef in sauce, with smetana (sour cream).
Bliny 120px A thin traditionally leavened pancake
Caviar 120px Processed, salted roe, often of sturgeon
Coulibiac 120px A fish (usually salmon or sturgeon) loaf, with rice, hard-boiled eggs, mushrooms, and dill.
Dressed herring 120px Diced, salted herring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise.
Kasha 120px Porridge. Buckwheat, millet, oat, wheat and semolina kashas are widely popular in Russia, especially as children's food.
Kissel 120px Fruit dessert soup of sweetened juice, thickened with arrowroot, cornstarch or potato starch.
Knish 120px A baked or fried potato dumpling made of flaky dough.
Kalduny 120px Stuffed dumplings.
Kholodets 120px Meat jelly. Also known as "studen".
Kulich 120px One of the two sine qua non attributes of the Russian Easter (the other is Paskha). Kind of Easter bread.
Kvass 120px A fermented non-alcoholic beverage made from black or regular rye bread.
Lymonnyk 120px A type of lemon pie.
Medovukha 120px A traditional Russian honey-based drink analogous to its counterparts of other Indo-European peoples.
Okroshka 120px 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 120px Thick pancakes.
Olivier salad 120px Diced potatoes, vegetables, eggs, and ham with a mayonnaise dressing.
Paskha 120px Tvorog (farmer's cheese plus heavy cream, butter, sugar, vanilla, etc.), usually molded in the form of a truncated pyramid. Traditional for Easter.
Pelmeni 120px Dumplings consisting of a meat filling wrapped in thin, pasta dough.
Pirog 120px A large pie either with a sweet or savoury filling.
Pirozhki 120px A generic term for individual-sized baked or fried buns (small pies) stuffed with various fillings.
Rassolnik 120px A soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.
Sbiten 120px A traditional Russian honey-based drink similar to Medovukha.
Shashlik 120px 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 120px 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 120px A thick, spicy and sour soup that contains pickled cucumbers.
Sorrel soup 120px Water or broth, sorrel leaves, salt, sometimes with whole eggs or egg yolks, potatoes, carrots, parsley root, and rice.
Syrniki 120px Fried pancakes made of quark, usually topped with sour cream, varenye, jam, honey, or apple sauce.
Ukha 120px A clear soup, made from various types of fish.
Vatrushka 120px A pastry with a ring of dough and sweet farmer's cheese in the middle.
Veal Orlov 120px 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 120px 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 120px 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

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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. ^ a b 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. ^ a b 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)