List of Russian dishes
Appearance
This is a list of notable dishes found in Russian cuisine:[1]
Name | Image | Description |
---|---|---|
Beef Stroganov | Pieces of sautéed beef in sauce, with smetana (sour cream). | |
Bliny | A thin pancake, typically lacking a leavening agent, similar to crêpes.[2] | |
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. | |
Goulash | A meat soup or stew with noodles and vegetables, in particular potatoes, seasoned with paprika and other spices. | |
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 | File:Медовуха.jpg | 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. Includes Kislye Shchi (sour cabbage soup), which is based on sauerkraut. | |
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, topped with sour cream, jam, honey, or apple sauce. | |
Tushonka | Tinned, stewed meat. | |
Ukha | A clear soup, made from various types of fish, usually containing root vegetables and parsley root. A shot of vodka per bowl makes this "Ukha" as opposed to just plain fish soup. | |
Vatrushka | A pastry with a ring of dough and baker'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. | |
Zakuski | Refers to a variety of hors d'oeuvres, snacks, appetizers, usually served buffet style. It is often cured meats and fishes, various pickled vegetables such as beets, cucumbers, and garlic, mixed salads, caviar, and breads. |
See also
References
- ^ Classic Russian Cooking, Elena Molokhovets ("A Gift to Young Housewives"), Indiana University Press, 1992, ISBN 0-253-36026-9
- ^ Marks, Gil (2010). Encyclopedia of Jewish Food. Wiley. pp. 56–58. Retrieved April 18, 2012. ISBN 9780470391303