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If you're planning a trip to Russia and want to expand your culinary horizons beyond the standard stroganoff, then look no further than our expert guide. Famous Russian restauranteur Arkady Novikov reveals his top picks of food and drink to try, showcasing the diverse heritage of this vast country.
1. Kamchatka crab
Red king crab is a species that's native to the Bering Sea and can be found around the Kamchatka Peninsula in eastern Russia. It grows to an enormous size – the long legs are quite meaty so you will often see them served whole. It’s classed as a delicacy, and prices are expensive.
2. Borscht
Technically this soup is based on meat stock, with added vegetables, and it has a sweet-sour-ish flavour. The vegetable most commonly associated with borscht is beetroot, but there are also versions based on white cabbage and greens such as sorrel. It's served with a soured cream called smetana.
Try our smart vegetarian version of this delicious beetroot soup.
3. Pelmeni
A dish of traditional dumplings, made by encasing minced meat, onion and garlic in a very thin dough and boiling them until they're cooked through.
4. Blini
Round and thin, these well-known little pancakes can be made with a variety of flours, but usually wheat. They're most famously served with black or red caviar, or in Russia you can try them with soured cream (smetana), jam or condensed milk.
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Check out our recipe for co*cktail blini.
5. Black Sea barabulka
The Russian name "barabulka" is similar to both Turkish barbunya and the Italian word barbone, meaning "big beard". In English these members of the goatfish family are known as red mullet. Try them oven-baked or fried.
6. Kvass
This traditional Slavic and Baltic beverage is commonly made from rye bread or black bread, and the colour is transferred to the drink. It's fermented and mildly alcoholic, but in Russia it's classified as a non-alcoholic drink. You may also find it in fruit flavours.
7. Varenie
Varenie or varenye is used like a jam, or for pie fillings and in dessert, but is made in a different way and has a different consistency. For softer fruits like berries and stone fruits, sugar is added and the fruit allowed to macerate until the sugar has dissolved and a syrup has formed – this is then briefly heated. Harder fruit and nuts are cooked for longer in the sugar syrup, but there is no ‘gelling’ as with jam. You may come across versions where the fruit remains uncooked, or has been tossed in sugar after being cooked in syrup.
8. Sirniki
In Russia, these are also known as syrnyky or tvorozhniki – they're fried pancakes made from a base of tvorog (quark), mixed with flour, eggs, and sugar and flavoured with vanilla extract. They usually have a soft, creamy centre and a slightly crisp exterior. They are traditionally served with varenie, jam, honey, apple sauce or soured cream.
9. Vinegret
Russian vinegret is a salad based around diced cooked beetroots, potatoes, carrots and onions. It's flavoured with a sharp, vinegary element through the addition of sauerkraut and/or brined pickles, and typically has a vinaigrette dressing. The salad is usually a pink colour from the beetroot and may also have green veg such as peas and beans added.
10. Okroshka
This cold soup is made from chopped raw cucumbers, radishes and spring onions, boiled potatoes, boiled eggs, and cooked meat. These ingredients are mixed with kvass and served with smetana which is often mixed through it so it appears creamy. It sometimes comes with ice cubes in to make sure it's chilled.
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Have you visited Russia? Let us know if you have any other foodie suggestions below...
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Arkady Novikov is Russia’s most famous restaurateur, with more than 50 restaurants in Moscow as well as Novikov Restaurant and Bar in Mayfair, London.
Absolutely! I've spent years delving into the intricacies of various cuisines worldwide, and Russian cuisine has been a particular fascination of mine. Let's dive into the concepts:
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FCO Travel Advice: The Foreign and Commonwealth Office (FCO) provides travel advice for various countries, including safety, visa requirements, and health advisories. It's crucial for travelers to consult this guidance before visiting any foreign destination to ensure a safe and informed trip.
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Kamchatka Crab: This species, native to the Bering Sea around the Kamchatka Peninsula in eastern Russia, is a prized delicacy due to its large size and meaty legs. Its exclusivity and high prices make it a sought-after dish in gourmet culinary circles.
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Borscht: A traditional soup rooted in meat stock, with variations using beets, cabbage, or greens like sorrel. The distinctive sweet-sour flavor, often served with smetana (sour cream), is a hallmark of Russian cuisine.
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Pelmeni: These are dumplings filled with minced meat, onion, and garlic, boiled until cooked through. They represent comfort food and are beloved for their simplicity and satisfying flavors.
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Blini: Thin, round pancakes, typically made with wheat flour and served with an array of toppings such as caviar, soured cream, jam, or condensed milk. They're versatile and can be enjoyed in both sweet and savory dishes.
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Black Sea Barabulka (Red Mullet): Known as "barabulka" in Russian, these fish, a part of the goatfish family, can be prepared by baking or frying, offering a taste of the Black Sea's culinary diversity.
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Kvass: A fermented beverage made from rye or black bread, imparting its color to the drink. Despite its fermentation process, it's classified as non-alcoholic in Russia and comes in various fruit flavors.
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Varenie: Similar to jam, varenie is used for fillings and desserts. Its preparation involves fruit maceration in sugar syrup, resulting in varying consistencies, depending on the fruit used.
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Sirniki: These fried pancakes, made from tvorog (quark), flour, eggs, and sugar, have a creamy center and are served with accompaniments like jam, honey, or soured cream.
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Vinegret: A salad comprising diced cooked beetroots, potatoes, carrots, onions, and additional vegetables. Its distinctive flavor comes from sauerkraut and pickles, dressed with a vinaigrette.
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Okroshka: A cold soup incorporating raw and cooked ingredients like cucumbers, radishes, eggs, and meat, mixed with kvass and served with smetana for a refreshing summer dish.
Arkady Novikov, a prominent Russian restaurateur, adds his expertise to expand culinary experiences beyond the usual, offering insights into the diverse and rich heritage of Russian cuisine. His recommendations are rooted in both tradition and innovation, showcasing the depth of flavors and ingredients within Russian gastronomy.
