Cuisine in Moscow

Russian cooking is known for its hearty and warming stews, full of winter vegetables such as potatoes, beetroot and cabbage. However given the vast territory of the former Empire and USSR, a variety of food is on offer in the city. Eggplants and tomatoes from the Caucasus and various spices from Central Asia. The Central Market is a great place to see the diversity; caviar and crayfish are sold next to honey from Siberia and peaches and melons from Georgia.

Dishes and drinks to experience:

Borscht – A famous Russia beetroot soup made with potatoes, cabbage, carrot and topped with sourcream and dill.
Blinis – Buttery pancakes that can be enoyed as a desert with jam and sourcream or a delicious side with mince or other stuffed incredients.
Solianka – A refreshing, salty soup with pickled cucumbers.
Kvas – A popular home-made, mildly alcoholic drink made from stale bread with sugar and a bit of fruit.
Okroshka – A delicious cold soup based on kvas.
Ukha – A hot fish soup made from various types of fish with root vegetables such as potatoes and parsely with bay leaves and black pepper as spices.
Beef Stroganoff – A famous dish with creamy mushroom sauce, created in the 18th century by the chef of the wealthy Stroganoff family in St. Petersburg.
Pelmeni – Meat-stuffed dumplings cooked in a clear broth and often served with sour cream.
Kissel – A desert made with various red berries mixed to create a tangy jelly served with a bit of fresh cream.
Zakuski – A term used to describe a selection of cold appetisers before the main meal. These often include pickled mushrooms, beetroot salad, salted herrings, gherkins, spiced feta and meat-stuffed pies.