The Great Cuisine of Russia gets it’s rich character and history from it’s multicultural expansion. Russian Cuisine is delicious and are a unique result of climate, geography and native genius. Situated between two vast civilizations, Western Europe and the Orient, Russia has been subject to the influences of a multitude of cultures. In the 10th and 11th Centuries trade with the Byzantine Empire introduced Buckwheat Groats and in the next 200 years came Rice and Spices. Contacts with Mongols and Tartars from the east brought Noodles and filled Dumplings and Smoked Sturgeon. Caravans travelling from China to Europe introduced Tea. From the Scandinavian countries came Russia’s great specialty, Smoked Fish. Russian Food that exists now has retained much of it’s original character. Apart from Caviar and Vodka, the more famous dishes are Beef Stroganoff, Chicken Kiev and Borscht.

Oysters with Caviar Served on Ice, Crackers or Crusty Bread

Fish Hors D’Oeuvre with any Smoked Fish

Pickled Herring with Vinaigrette or Mustard Sauce

Marinated or chopped Herring

Smoked Pork with Mustard

Eggplant Caviar

Chopped Liver with Onions baked in Pastry Shells

Baked stuffed Eggs

Garlic Cheese served with Toast or Crackers

White Bean Pate with Bacon Strips

Wild Game Salad with Partridge, Pheasant or Rock Cornish Hens, depends on availability

Marinated Beet Salad

Cabbage or Red Cabbage Salad

Carrot Salad

Cucumber Salad

Potato Salad

White Radish Salad

Sauerkraut, Tomato and Cucumber Salad

Crab Salad

Salad “Olivie” with Chicken

Meat Casserole

Baked Tomatoes with Meat, Rice or Mushroom Stuffing

Stuffed Bell Peppers with Meat or Vegetables

Mixed Vegetables with Vinaigrette Dressing

Borscht Ukrainian Style

a very flavorful Soup with Beef, Cabbage, Beets and lots of other Vegetable

Garlic Rolls

Piroghi

large rectangular Pie made with Yeast dough, filled with Beef, Cheese, Mushrooms, Cabbage, Rice or Eggs

The Russian Classic Pies

these can be made with Meat, Fish, Vegetables or Cheese fillings

Pirozhki

Small about five inches long oval shaped Pie with different fillings

Kurnik

like Piroghi, but round with a cone shaped top about four or five inches high, different fillings separated by Crepes

Kulebiaka

a very narrow rectangular Pie about four inches by sixteen inches, the classic Russian one has Fish and rice on top.

Rasstegai

is a small round open faced Pie about the size of your dinner plate or can be small and oval like Pirozhki with a little opening on the top that shows the filling.

Vatrushka

a small round open faced pie about four inches in diameter usually made with Sweet Cheese stuffing

Pel’meni

the Siberian Meat Dumplings or Vareniki, the semi-circle Meat Dumplings can be in Meat Soup or Mushroom Soup

Blini

paper thin Pancakes stuffed or plain, fried one side

Blinchiki

paper thin Pancakes fried both sides, with filling

Poached Fish in Sour Cream Sauce garnished with Cucumbers

Baked Salmon

Sauteed Salmon Steaks

Trout baked in Wines and Rum

Broiled Fish, Armenian style

Poached Fish with Saffron Sauce

Fish Rolls

Fish Kotlety or Patties

Fish Balls in thick Soup

Roast Beef and Potatoes, Russian style

Beef Stroganoff

Stuffed Beef Rolls

Beef Patties

Veal with Cherries

Lamb Shashlyk or Shish Kabob

Rack of Lamb

Lamb Pilaf, Uzbekistan style

Stuffed Lamb

Suckling Pig

Roasted Chicken with Crumbs and Raisin stuffing

Baked Chicken with Rice in White Sauce

Chicken Braised with Prunes

Fried Chicken Liver and Onions

Chicken Kiev

Spicy Chicken Tapaka

where the whole Chicken is flattened and pounded, served with Sour Cream

Stuffed Roast Turkey

Cauliflower in Cheese Sauce

Cauliflower in White Sauce with Breadcrumbs

Turnips in Yellow Sauce

Stuffed Potatoes

Stuffed whole head of Cabbage

Stuffed Tomatoes

Mixed Vegetables in Milk Sauce

Green Peas with Poached Eggs and Croutons

Baked Pumpkin with Rice and Eggs