RUSSIAN CUISINE
RUSSIANCUISINE
diverse
class conscious
distinctive
nourishing
Kasha
(porridge)
Blini / olad’i(pancakes)
Omelette / Fried eggs
Sirniki (cottag
e cheese pancak
es)Breakfas
t
Kasha (porridge)
Buckwheat
Millet Semolina Oats Barley Rice
Soup Shchi (cabbage soup) Borsch (beet soup) Ukha (fish soup) Rassolnik (soup with pickled
cucumbers) Solyanka (thick meat or fish soup) Lapsha (noodle soup) Okroshka (cold soup on ‘kvas’)
Main dishes Kholodets/Studen’ (jellied meat) Pelmeni (ravioli) Fowl (baked or fried) Kotlety (minced cutlets) Shashlyk (marinated meat grilled on a
skewer)
Beverages
Alcoholic
•Vodka•Medovukha
Non-alcoholic
•Kvas•Sbiten’•Compote•Kissel
Hors d’oeuvre Olivie salad (mayonnaise-based
meat&potato salad)
Seld’ pod shuboi (dressed herring) Vinegret (beet salad) Sauerkraut (pickled cabbage) Salted/pickled vegetables,
mushrooms Salted fish
Pies, pancakes & desserts Pirozhki (small stuffed pies) Blini (pancakes, crepes) Pastila Varenie (fruit and berry preserves) Kulich (Easter bread)
Russian staple foods Rye bread Tvorog (cottage cheese) Sgushchenka (condensed milk) Kefir Buckwheat Caviar