All recipes

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

Gzhel Khokhloma

Blini

Blini

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

Roman Chistov

Head Chef at Beluga

Echpochmak

Echpochmak

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

Vinegret

Vinegret

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

Igor Grishechkin

Igor Grishechkin

Chef at Mashenka

Sturgeon with Champagne

Sturgeon with Champagne

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

Roman Chistov

Head Chef at Beluga

Moscow borsch

Moscow borsch

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

Vladimir Mukhin

Vladimir Mukhin

brand chef at White Rabbit

Mushroom soup

Mushroom soup

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

Indigirka

Indigirka

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

Nikolai Bobrov

Executive Chef at Tunguska restaurant

Rasstegai

Rasstegai

Rasstegai is a traditional Russian open‑top pie often filled

Alexander Volkov-Medvedev

Alexander Volkov-Medvedev

Brand Chef at Ruski

“Pozharsky” cutlet

“Pozharsky” cutlet

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

Artem Mukhin

Head Chef at Dr. Zhivago

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.

Andrey Makhov

Brand Chef at Café Pushkin

Olivier salad

Olivier salad

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

Vareniki

Vareniki

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

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.

Ossetian Pies

Ossetian Pies

Ossetian pies are traditional round stuffed pies from the Caucasus.

Head Chef, Modern Chef, Vladikavkaz

Eggplant caviar

Eggplant caviar

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

Egor Makarov

Head Chef at BURO.TSUM

Chudu

Chudu

Traditional north-caucasian Dagestani or Chechen chudu.

Porcini mushrooms stewed in sour cream

Porcini mushrooms stewed in sour cream

An old Russian classic which can be both

Artem Grebenshchikov

Artem Grebenshchikov

Sugudai

Sugudai

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

Nikolai Bobrov

Executive Chef at Tunguska restaurant

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

Fish kulebyaka

Fish kulebyaka

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

Vlad Piskunov

Brand Chef at Matryoshka

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

Golubtsy

Golubtsy

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

Ukha

Ukha

The 16th century, Lower Volga Region

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

Andrey Shmakov

Brand Chef at Savva

Draniki

Draniki

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

Andrey Makhov

Brand Chef at Café Pushkin

Beef Stroganoff

Beef Stroganoff

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

Artem Mukhin

Head Chef at Dr. Zhivago

Fermented cabbage (sauerkraut)

Fermented cabbage (sauerkraut)

Vegetable appetizer and a component of other dishes.

Chebureki

Chebureki

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

Shchi

Shchi

Shchi is one of the oldest and most iconic Russian soups

Evgeny Kuznetsov

Evgeny Kuznetsov

Brand Chef at #SiberiaSiberia

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