World Library  
Flag as Inappropriate
Email this Article

List of Russian dishes

Article Id: WHEBN0036514677
Reproduction Date:

Title: List of Russian dishes  
Author: World Heritage Encyclopedia
Language: English
Subject: Lists of prepared foods, Food, Tushonka, Vatrushka, Öçpoçmaq
Publisher: World Heritage Encyclopedia

List of Russian dishes

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

Russian dishes

Name Image Description
Beef Stroganov Pieces of sautéed beef in sauce, with smetana (sour cream).
Bliny A thin traditionally leavened pancake
Caviar Processed, salted roe, often of sturgeon
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.
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.
Lymonnyk A type of lemon pie.
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.
Olivier salad Diced potatoes, vegetables, eggs, and ham with a mayonnaise dressing.
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 large 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.
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


  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)
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.