From Russia with Taste

Gzhel Khokhloma

Russian style of blue and white ceramics which takes its
name from the village of Gzhel and surrounding area,
where it has been produced since 1802.

Culinary Diplomacy

Embark on a gastronomic journey to master the art of authentic Russian cuisine. This project showcases traditional dishes reimagined for the modern palate, offering chefs worldwide a unique opportunity to expand their culinary horizons and delight diners with the rich flavors of Russia.

29 recipes

5 cities

5 regions
of Russia

Beef Stroganoff

Beef Stroganoff

Sautéed beef in a creamy mustard sauce, originally created for Russian aristocracy

Head Chef at Dr. Zhivago

Echpochmak is a Tatar and Bashkir triangular pastry filled with chopped meat, onions, and potatoes.

The 16th century, Lower Volga Region

It is still very popular among fishermen and tourists, both professionals and amateurs

Brand Chef at Savva

Indigirka is a traditional Yakutian salad from Russia’s Sakha Republic, named after the Indigirka River.

Executive Chef at Tunguska restaurant

Syrniki (fried cheese cakes)

Syrniki (fried cheese cakes)

Syrniki are pan-fried cheese cakes made from fresh cottage cheese (tvorog or quark), flour, eggs and sugar.

Vareniki are boiled dumplings, usually shaped as half‑moons, with a thin, soft dough wrapper sealing on the edge.

The Olivier salad was created in 19th‑century Moscow by French chef Lucien Olivier, featuring luxurious ingredients like partridges and lobster.

Evgeny Vikentiev

Evgeny Vikentiev

Executive Chef at Centrale Bistro and Kirillitsa

There is nothing better than bringing your trophies from the wild and frying them in a pan or making mushroom soup.

Brand Chef of the restaurants Deep Fried Friends and Poly, and the Grushevy Tsvet hotel

“Pozharsky” cutlet

“Pozharsky” cutlet

Cutlets – or minced meat fried patties – are one of the favorite main dishes in Russian culinary tradition.

Head Chef at Dr. Zhivago

Sugudai is a popular raw fish dish among the people of Siberia and the North of Russia.

Executive Chef at Tunguska restaurant

Medovik (Honey Cake)

Medovik (Honey Cake)

Medovik is a classic Russian layered honey cake with tender, slightly crisp honey biscuits and rich sour‑cream‑based cream.

Alexander Kucherov

Alexander Kucherov

Brand Chef at 0.75 Please Moscow

Borsch is a traditional East Slavic thick vegetable soup with meat broth or vegetarian.

Vladimir Mukhin

Vladimir Mukhin

brand chef at White Rabbit

Golubtsy (singular: golubets) are stuffed and stewed cabbage rolls that count among the most classic comfort‑food dishes in Russian cuisine.

Draniki are crispy potato pancakes popular as a savory breakfast dish in Belarusian and Russian cuisines.

Brand Chef at Café Pushkin

Pirozhki with meat filling

Pirozhki with meat filling

Pierozhki with meat filling are great to accompany a bowl of hot broth or with a cup of hot black tea.

Brand Chef at Café Pushkin

Kulebyaka is a traditional Russian pie known for its elaborate, layered fillings wrapped in dough.

Brand Chef at Matryoshka

Porcini mushrooms stewed in sour cream

Porcini mushrooms stewed in sour cream

An old Russian classic which can be both

Artem Grebenshchikov

Artem Grebenshchikov

Sturgeon with Champagne

Sturgeon with Champagne

Sturgeon is a delicate product that is as strongly associated with Russian cuisine as shchi or bef stroganov.

Head Chef at Beluga

Chebureki are Crimean Tatar fried meat pies. It spread across the USSR in the mid‑20th century.

Alexander Volkov-Medvedev

Alexander Volkov-Medvedev

Brand Chef at Ruski

Buuzy (Buryat dumplings)

Buuzy (Buryat dumplings)

Large round steamed dumplings stuffed with meat — beef or lamb, onions and lard, no vegetables.

Alexander Kucherov

Alexander Kucherov

Brand Chef at 0.75 Please Moscow

Eggplant caviar

Eggplant caviar

In Russia it is usually eaten cold on bread as a simple, budget‑friendly appetizer.

Head Chef at BURO.TSUM

Vinegret is a classic Russian beet salad made with boiled vegetables, pickles, and sauerkraut.

Igor Grishechkin

Igor Grishechkin

Chef at Mashenka

Shchi is one of the oldest and most iconic Russian soups

Evgeny Kuznetsov

Evgeny Kuznetsov

Brand Chef at #SiberiaSiberia

Pelmeni (dumplings)

Pelmeni (dumplings)

Pelmeni are small boiled or fried dumplings made from thin unleavened dough with a filling

Evgeny Kuznetsov

Evgeny Kuznetsov

Brand Chef at #SiberiaSiberia

Ossetian pies are traditional round stuffed pies from the Caucasus.

Head Chef, Modern Chef, Vladikavkaz

Traditional north-caucasian Dagestani or Chechen chudu.

Fermented cabbage (sauerkraut)

Fermented cabbage (sauerkraut)

Vegetable appetizer and a component of other dishes.

Blini (singular: blin) are thin Russian pancakes, similar to crepes.

Head Chef at Beluga

Rasstegai is a traditional Russian open‑top pie often filled

Alexander Volkov-Medvedev

Alexander Volkov-Medvedev

Brand Chef at Ruski

Culinary Diplomacy

Embark on a gastronomic journey to master the art of authentic Russian cuisine. This project showcases traditional dishes reimagined for the modern palate, offering chefs worldwide a unique opportunity to expand their culinary horizons and delight diners with the rich flavors of Russia.

29 recipes

5 cities

5 regions
of Russia

View all dishes