National and regional cuisine

Russian cuisine has absorbed traditions from all parts of the country, from ‘Stroganina’ (thin slices of frozen fish) and ‘Manty’ dumplings to ‘Chak-Chak’ delight and ‘Echpochmak’ pastry, from «Stolichny» starter to ‘Lagman’ thick soup.

Thanks to its geographic position at the boundary between Europe and Asia, the Ural region has developed an original cuisine combining the traditions of Slavic, Finno-Ugric and Turkic peoples. Its basis is dishes from game, fish, berries, mushrooms and everything that the Ural forests are rich in.

Famous Russian and Ural food. 10 dishes that everyone should try


Pelmeni (a kind of dumplings)

‘Pelmeni’ is regarded to be the main dish of the Ural table. There are variety of fillings: not only the habitual meat but also potatoes, mushrooms, radish, sauerkraut, and berries. “Pelmeni’ are still considered the ‘visiting card’ of the local cuisine, and visitors just can’t help tasting them.


Varenie (a kind of jam)

Jam – from variety of berries and pine nuts



All the variety of mushrooms are very popular as a starter dish. Fried and with potatoes, pickled milk cap mushrooms, vinegar pickled honey mushrooms, mushroom soup, pastry with mushrooms and many other delicious cookings.


Shchi (Cabbage soup)

Schi – soup with cabbage, invented back in the XI century. It seems that there is nothing difficult: cabbage with its pickle, meat or fish, a little bit of seasoning. However, there are many recipes for making this soup, and many of them return to the menu of restaurants from non-existence recently. Traditionally, they eat this soup with rye bread and sour cream dressing.


Seld pod shuboy (Herring under the fur coat)

This salad is not only tasty, but also has a beautiful legend of creation. The author of this dish was the owner of many popular canteens and taverns in Moscow, merchant Anastas Bogomilov. In the restless revolutionary years, his taverns guests got drunk very often, argued and of course fought. A logical thought occurred to the owner’s head – to add such a salad to the menu, eating which will not allow the alcohol to hit the head so quickly and strongly. Herring in those days was cheap and beloved by people, so that the fate of the main ingredient was predetermined. Then the well-known vegetables and mayonnaise were added to the recipe, but with the name of a salad is a separate story. After all, a fur coat is not just a word, but also is an abbreviation, fashionable among authorities: "Boycott and Anathema to Chauvinism and Decline". In short with Russian letters – Sh.U.B.A. So, behind one traditional salad there are so many interesting historical moments.



From IX century – this long ago the first recipes for pancakes appeared in Russia. One of the reasons for the popularity is a simple recipe consisting of milk, eggs and salt. A separate story is what exaactly the pancakes are served with. It can be sour cream, jam or caviar. By and large, you are limited only by your own imagination.


Stolichny salad

It would not be an exaggeration to call Stolichny a cult dish. That`s unthinkable to imagine a New Year's table without this salad in almost every and each family in Russia. Boiled potatoes, carrots, sausages or meat, eggs, pickles, peas and dill – all reduced and cut to a cubic shape, dressed with mayonnaise (ideally homemade). The recipe is so popular that every person and chief has his own way of cooking, so the ingredients should be treated without extra piety.


Vinegret (Russian vinaigrette)

As experts have said repeatedly, this salad has the quite distant relation to the original sauce of the same name, though that doesn`t detract its merits. Boiled beetroot, potatoes, beans and carrots, slightly salted cucumbers and onions seasoned with fragrant sunflower oil - almost the same recipe since the end of the XIX century.



Kvass is one of the oldest Russian drinks loved by everyone – from peasants to tsars. It was mentioned in 1056 for the first time. Until the end of the 19th century, kvass was made as a low-alcohol drink (2-3 degrees) on rye malt with savoury herbs, berry and fruit juices. Subsequently, they began to make kvass from ready-made baked bread, crackers. Many Moscow pubs and restaurants return to preparing their own brew – we highly recommend trying it!


Kholodets (Aspic)

Aspic is a jellied meat. It does not sound too appetizing, does it? However, that`s not so scary. First, a fragrant, rich broth is prepared on meat and bones. Then the meat, chopped into small delicate fibers, is placed to deep dishes with broth, which freezes with the help of gelatin within a few hours. Add to these fragrant spices with bay leaves - and delicious aspic will surprise you. The main thing – give him a chance.

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