Eating & Drinking
“The culinary scene you will experience in Russia is a fusion of ethnic and modern cuisine, offering rich recipes that originated in the surrounding landscape.”
From Caucasian to Uzbek and Tatar to Ukrainian, there are a number of culinary traditions that make up the Russian culture of food. It is best known for its substantial dishes rich in any produce that grows in a close environment. Most dishes originate from the peasant food of rural Russia, making use of plentiful ingredients and revolving around coping with the harsh climate. The ingredients are often simple and common across the vast country, including caviar, cereals, pork, mushrooms, and berries. Preservation methods are very enhanced in order to make the produce last the long and cold winters.
Cold soups, hot soups, hearty stews, fulfilling porridges… Russian food may seem austere, but it stars some of the most unique dishes that you will try in a lifetime. Milk-based soups are some of them. Of course, you are familiar with its star dish, the colorful and satisfying Borscht. There are plenty of other soups designed to make your insides feel warm. Fish and meat are the staples of Russian main dishes, while vegetables are usually beet vegetables and are usually served either as salads or in various pickled forms. Pickled apples are absolute delights to try. Also famous are pickled cabbage leaves, complementing the meals with their quirky sour taste. Tula gingerbread and pirozhki are worth trying, representing the domestic Russian culture like no other.
Not surprisingly, the most characteristic element of Russian cuisine is not food, but vodka! In Russian culture, it is much more than any alcoholic beverage drank in the context of entertainment. In fact, Russians almost never consume vodka without a reason. Whether it is a national holiday or a private celebration, vodka is there—all by itself, ice-cold, and served in a single shot. This is the way to drink vodka like a Russian.