Russian Far East, Russia
Telno
Тельное
Kamchatka fish cutlets: minced salmon bound with potato, shaped as crescents and fried to a deep crust.
eastern-europe
Russia
Explore 125 foods connected to Russia, from everyday staples to rare local specialties.
125 foods12 leading categories1 Essentials guides
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Russia Essentials
15 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Russia.
125 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Georgia
Tkemali
Ткемали
A thin sour sauce of wild plums cooked down with garlic, coriander, dill and pennyroyal, green when made from unripe fruit in spring and red later in the year.
Central Russia, Russia
Tula Gingerbread
Тульский пряник
Stamped gingerbread from Tula since 1788, a rectangular slab of dense honey dough with jam or condensed-milk filling.
Russia
Tvorog
Творог
Tvorog is Russian cottage cheese or quark, drier and grainier than Western cottage cheese, with a slightly sour taste.
Russia
Tyurya
Тюря
Tyurya is a Russian cold soup of bread soaked in kvass or water with onions and herbs.
Russia
Ukha
Уха
Ukha is a Russian clear fish soup with salmon, cod, or perch, root vegetables, and herbs.
Urals, Russia
Ural Pelmeni
Уральские пельмени
Ural pelmeni are small, thin-doughed dumplings filled with minced meat; regional versions may include game and are boiled and served with butter, sour cream, or broth.
Siberia, Russia
Varenets
Варенец
Varenets is a Siberian Russian drink made by adding sour cream to baked milk, with a caramel flavour.
Russia
Varenye
Варенье
Varenye is a whole-fruit preserve with berries or fruit in sugar syrup, no gelling agent, served with tea not spread on toast, whole fruits intact with transparent syrup and fruit-to-sugar ratio.
Russia
Varenyky
Вареники
Varenyky are Ukrainian dumplings with thin dough filled with potatoes, cheese, cabbage, or fruit, served with smetana.
Russia
Vatrushka
Ватрушка
Vatrushka is a ring-shaped pastry with tvorog cheese filling, sometimes with raisins, sweet yeast dough with creamy cheese filling and golden-brown top.
Russia
Veal Orloff
Телятина по-орловски
Braised veal loin layered with mushroom duxelles and potato puree under cheese, created in Russia by a French chef for Count Orlov.
Belarus
Vinegret
Вінегрет
Diced beet salad with potato, carrot, pickled cucumber, sauerkraut and onion dressed with sunflower oil; the everyday starter of all three East Slavic cuisines.
Northwest Russia, Russia
Vologda Butter
Вологодское масло
Cultured butter of at least 82.5% fat made in Vologda Oblast since the 19th century, prized for its nutty, fermented sweetness.
Russia
Zapekanka
Запеканка
Baked tvorog (farmer's cheese) casserole loosened with egg, semolina and raisins, cut in slabs for school lunches and home breakfasts alike.
Russia
Zefir
Зефир
Zefir is a marshmallow-like confection of whipped fruit puree with egg whites and agar-agar, light and airy, snow-white or pastel color with airy texture and gentle sweetness.
Russia
Zharkoye
Жаркое
Zharkoye is a beef and potato stew with tomatoes and aromatic herbs, cooked in clay pot, tender falling-apart beef with flavorful broth and well-cooked potatoes.