Russian Cuisine

АВСЕН (ОВСЕН)

Avsen (Ovsen)

Ancient Slavic dish. Named after the pagan holiday of the same name - the first meeting of spring, timed to March 1, from which the new year was calculated (until 1492). The holiday and the dish were widespread and preserved mainly until the middle of the 19th century. Only in the "aka-ing" regions: in the Smolensk, Kaluga, Bryansk regions of Central Russia and in Eastern Belarus. Avsen consists of a whole pig's head baked in dough. Served for lunch on March 1 at 11-12 o'clock (the tongue and brains are boiled separately, sometimes the brains are fried). Separately cooked boiled carrots, potatoes, cabbage, fresh onions (whole heads), garlic, baked Antonov apples are served as a side dish. In the Oryol and Lipetsk regions and in adjacent parts of other southern Russian regions, avsen consists of roasted piglet.

БАБА

Baba

A sweet Easter pastry made from yeast dough with a characteristic shape (high and loose), often with the addition of raisins and vanilla. Baba is sprinkled with powdered sugar or covered with chocolate glaze.

БAБKA

Babka

Pork baked with eggs

Yaroslavl region

БАБЫШКИ

Babyshki

Fried pancakes made from salamat dough.

Tula region

БАБЬЯ КОЖА

Babya kozha

(lit. "A woman's skin") Russian delicacy consisting of vegetable and berry juices, sugar, and licorice (Ural licorice) boiled to a paste, mixed with beaten egg white.

БАГРЕНЕЦ

Bagrenets

Ice crushed into small pieces, served in a specially designed dish with a wooden spoon. It was served with Russian dishes: kvass, botvinya and various fizzy drinks. The name "bagrenets" comes from the word "bagrit" - "to hook ice floes with a boat hook" (during ice drift)

БАЛАНДА

Balanda

A lean soup without meat

Kostroma region.

БАЛИХА

Balikha

A porridge made from barley flour, served with butter or fried lard.

БАРАНКА

Baranka

A scalded bread product of low moisture content in the shape of a ring or oval, usually with a long shelf life, offered as a snack for tea, which is taken by hand.

БАРДА

Barda

Grated potatoes

Kostroma region

БЕЛЁВСКАЯ КАША

Belyovskaya kasha

Sweet oat porridge with the addition of various spices: cloves, lemon zest, coriander.

Tula region.

БЕЩЕВСКИЙ ВИШНЁВЫЙ ПИРОГ

Beshchevskiy vishnyovyj pirog

Pie with large sweet cherries grown by gardener Beshchev near Samara

Samara region.

БИРЮЧКИ

Biryuchki

Donets ruffe

Rostov and Voronezh regions.

БИТОЧКИ, БИТКИ

Bitochki, bitki

A dish in the form of small chopped flat-round cutlets 2-2.5 cm thick and 6 cm in diameter made of breaded meat or fish cutlet mass.

БИТЕНЬ

Biten

A type of baked sweet bread. А korovai

БИТЫЕ СУПЫ

Bitye Supy

Ivanovo region

БИТЫЙ ПРЯНИК

Bityi pryanik

Thick molasses or honey cakes of large size (up to 2 m) and of great weight, produced in Gorodets on the Volga river until the end of the 19th century.

Nizhny Novgorod region

БЛИНЫ

Blini

Pancakes baked from batter in a frying pan. Russian pancakes are baked from wheat yeast dough. They are served hot with melted butter or sour cream. They can also be served with caviar, salted (smoked) fish and any other side dish as desired. Pancakes made from unleavened dough are called blinchiki in cooking. They can be wrapped with various fillings: cottage cheese, meat, rice, mushrooms, jam, apples

БЛИЧНИК

Blichnik

A pie filled with several layers of different mushrooms.

Novgorod and Pskov regions.

БОБУШКИ

Bobushki

Small buns made from stiff dough

Kostroma region.

БОБЫШКИ

Bobyshki

Doughnuts

Lipetsk region.

БОГАТАЯ КАША

Bogataya Kasha

(lit. "a rich porridge") Pearl barley porridge with mushrooms, hazelnuts, pumpkin seeds and fried onions and carrots.

Kursk region.

БОДРЯШКА

Bodryashka

A dish made from buckwheat flour mixed with sour milk.

Ryazan region.

БОРКАННИК

Borkannik

Rye pie with fcarrot and hard-boiled eggs filling.

Novgorod, Pskov, Tver region

БОТАНЕЦ

Botanetz

1 A hard flatbread made from different types of flour, the distinctive feature of which is not its composition, but the fact that it is not rolled out with a rolling pin, and the dough for it is beaten with a whisk. In different regions of Russia, botantsy, like gingerbread, had their own special ingredients: rye in the Tambov region, wheat in the Vladimir region, barley in the Ivanovo region, pea in the Penza region, buckwheat in the Orenburg region. In shape, botantsy were either thin, like pancakes, or reached 2 cm in thickness. In the old days, botantsy were served at get-togethers and eaten throughout the evening, pinching off a small piece during a conversation.

2 Pea dough with kvass. Pea oatmeal with kvass.

Vladimir region.

БОТВИНЬЯ

Botvinya

Буженина

Buzhenina

БУЛКА

Bulka

White wheat bread medium size.

БУРДУК

Burduk

It is a salted jelly made from sour rye or rye-wheat dough, which is eaten as a separate dish or used as a base for a soup with croutons.

Krasnoyarsk region

ВАГЛОДКА

Vaglodka

Cookies made from simple dough in the shape of a goat, deer, horse, etc.

Archangelsk region.

ВАРАХОВИЦА

Varakhovitsa

Porridge made from green, unripe rye in the milk stage of grain ripeness.

ВАРЕНИЦА

Varenitsa

Whipped rutabaga soup.

Kostroma region.

ВАТРУШКА

Vatrushka

А pastry characterized by a ring-shape of dough with cottage cheese  in the middle, sometimes with the addition of raisins or bits of fruit.

ВЕЛИГОРКА

Veligorka

Ffinely ground buckwheat groats.

ВЕРЕШАЛКА

Vereshalka

Soup made from water and potatoes, without any ingredients and seasoning

Kostroma region.

1 ВЕРЕЩАКА

Vereshchaka

A dish made from pork ribs marinated in kvass, beer or beetroot, cabbage, turnip cucumber brine.

Smolensk region.

2 ВЕРЕЩАКА

Vereshchaka

Fried eggs, sunny side up.

Perm region

3 ВЕРЕЩАКА

Vereshchaka

Fried eggs with toasts.

Siberia

4 ВЕРЕЩАКА

Vereshchaka

Fried pike perch

Astrakhan region.

ВЕРХНИК

Verkhnik

Open pie made from yeast dough with any filling

ВЗВАР

Vsvar

A drink made by boiling water with herbs, fruits or berries.

1 A compote based on dried fruits, dried berries or dried fruits, with honey and spices. In the old days, could also be prepared with beer.

3 A sauce for meat dishes made of vegetables or berries. Additional components are honey, butter, flour and vinegar. Typical vzvars are onion, cabbage, cranberry, lingonberry.

ВЗВАРЕНЦЫ

Vzvarentsy

Boiled dried fruits and berries, sweetened with honey.

ВИВОЛОГА

Viviloga

Meat filling of a pie (made from several types of meat), which was intended for ceremonial meals.

ВИНЕГРЕТ

Vinegret

A type of salad, the obligatory ingredient of which is boiled or baked beetroot.

ВИШНЯК

Vishnyak

Fermented cherries with honey.

ВКУСНЯ

Vkusnya

Scrambled eggs with pieces of white bread soaked in milk and fried in butter

Astrakhan region.

ВОЛОЖИ

Volozhi

Sauces from lingonberries, cranberries, cloudberries or rose hips.

Arkhangelsk region.

ВЫВОРОТЕНЬ

Vyvoroten

An open pie, usually filled with berries, round in shape, with a lattice of pastry strips over the filling.

Kostroma region.

ГАРБУЗНЯ

Garbuznya

Pumpkin porridge with millet cakes.

Kursk region.

ГОГУЛЯ

Gogulya

An 8-shaped bread roll made of yeast-leavened wheat dough, that has been boiled in water for a short time before baking.

Kostroma region.

ГОЛУБЦЫ

Golubtsy

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings.

ГОНОБОБЕЛЬ

Gonobobel

Bog billberry.

ГРЕЧАНИКИ

Grechaniki

Frikadelles made from minced meat and buckwheat.

ГРЕЧИШНИКИ

Grechishniki

Buckwheat flour pancakes.

Tula region.

ГРУЗДЯНКА

Gruzdyanka

The main ingredients of the gruzdyanka soup are mushrooms (russula), combined with potatoes, onions and herbs

ГРУЗИНЧИКИ

Gruzinchiki

A roll of dough with filling, cut into pieces and fried in oil.

ГУБНИК

Gubnik

Pie made from fresh or salted mushrooms.

Pskov region.

ГУБНИЦА

Gubnitsa

A mushroom soup with oatmeal.

Vologda and Kirov region.

ГУРЬЕВСКАЯ КАША

Guryevskaya kasha

Sweet semolina porridge with milk and cream and the addition of jam, honey, nuts, dried fruits, candied fruits and spices. Invented in the early 19th century, it quickly became a staple in Russian restaurants; it is now considered a traditional sweet dish in Russian cuisine.

1 ДЕЖЕНЬ

Dezhen

An old cold dish made from oatmeal or rye flour mixed with milk, sour cream, syt or kvass.

2 ДЕЖЕНЬ

Dezhen

Rye pie made from simple, coarse bread dough.

3 ДЕЖЕНЬ

Dezhen

Fermented milk, or cottage cheese with oatmeal, to which fresh milk or cream is added.

Arkangelsk and Vologda region.

ДЕРЁБКА

Deryobka

A dish made from buckwheat flour mixed in half or in another proportion with sour milk.

Kaluga region.

ДОЖИНАЛЬНИЦА

Dozhinalnitsa

Potato and egg or milk soup

Kirov region.

ДРАНИКИ

Draniki

Pancakes made from grated raw potatoes

ДРАНЧУК

Dranchuk

Fried eggs

Smolensk region.

ДРОБИНЫ

Drobiny

The dregs left over from brewing beer

Vologda region.

ДРОЧЁНА or ДРАЧЁНА

Drochona or drachona

A dish made from eggs mixed with milk or sour milk with cereals and flour. Drochena with grated potatoes is a potato casserole made from flour, eggs, potatoes and milk. In some cases, drochena is similar to an omelette, in others it is harder - like a baked flatbread or pancake.

North-West Russia

ДРУНЬКА

Drunka

A casserole of mashed potatoes, seasoned with fresh home-grown chicken eggs, milk, butter and topped with sour cream

Kursk region.

ДУБИНУШКА

Dubinushka

Porridge made from several types of cereals and vegetables, placed in a pot or saucepan in layers

ДУРАНДА

Duranda

 Flaxseed extracts.

Kostroma region.

ДУШЕПАРКА

Dusheparka

Type of mulled wine

Yaroslavl region.

ЖАВОРОНКИ (ЧИБИСЫ, КУЛИКИ, СОРОКИ, СОРОЧЬИ УШКИ, ЧИВИЧКИ, ЧИЧИВИЧКИ, ЧУВИЛЬКИ, ЧИВИЛЬКИ, ЧАЙКИ, ПЛЮШКИ, СКВОРЕЧНИКИ, ГРАЧИ, КАНАРЕЕЧКИ, ЧУВИЛЬНА)

Zhavoronki (Chibisy, Kuliki, Soroki, Sorochji ushi, Chivichki, Chichivichki, Chuvilki, Chivilki, Chaiki, Plyushki, skvorechniki, Grachi, Kanarrechki, Chuvilna)

ЖАМКИ

Zhamki

Small round gingerbread cookies

Ryazan region.

ЖАРЕНИНА

Zharenina

A dish of mashed potatoes mixed with thick buckwheat porridge and milk, brushed with egg on top, and then baked in a frying pan with butter or lard

ЖАРЕНИЦА

Zharenitsa

An open oval-shaped pie with a whole fish, one side of which usually turned brown during baking, which gave reason to consider it "fried".

Arkhangelsk and Perm regions.

ЖАРКОЕ

Zharkoye

ЖБЕНЬ

Zhben

A thick rye flatbread made with buttermilk and sour milk, prepared instead of bread.

Pskov and Tver regions.

ЖЁМКИ

Zhomki

 A type of small, cheap, quick-baked "folk" gingerbread, thinner than the usual kind. These gingerbreads became popular in the late 19th century.

ЖИМЧИКИ

Zhimchiki

Pancakes made from a mixture of raw, squeezed, grated and boiled potatoes.

Kostroma region.

ЖИРНИК

Zhirnik

A dish of porridge and mushrooms fried in some kind of animal fat.

ЖИТНЯ

Zhitnya

З

Завариха

Zavarikha

Flour porridge or thick flour jelly made from fried flour, brewed with boiling water and steamed in the oven; sometimes with the addition of lard or butter. The flour can be buckwheat, wheat, rye or oatmeal.

Заварочный хлеб

Zavarochny khleb

Bread made from flour, boiled in a kvass with boiling water and put out in the cold until it "chills". After that, it is boiled with the thick part of the kvass and baked.

Архангельская обл.

Заваруха

Zavarukha

Dishes made from sour milk boiled with flour, baked and fried.

Красноярский край

Загибень, заворотень, загибеныш, загибушка, загибыш.

Zagiben, zavoroten, zagibyonysh, zagibushkam zagibysh

Small and large closed pies with fillings

Кировская и Костромская обл.

Загуста

Zagusta

Steep porridge made from rye flour with milk and butter.

Северо-запад России

Задумиха

Zadumikha

Empty potato soup without "dressing".

Костромская обл.

Заливное

Zalivnoye

A cold dish of meat or fish covered in aspic

Залом

Zalom

ABlack-spined herring, type of large herring (Alosa kessleri).

Запеканка

Zapekanka

A dish prepared from pureed products and a binding component (for example, cottage cheese - egg). Baked on a baking sheet in the oven or in a frying pan. Before baking, the dish is greased on top with butter and beaten egg for a superficial crust

Заспица

Zaspitsa

Liquid porridge with dried small fish.

Засыпка, заспа

Zasypka, zaspa

Various cereals that were added to liquid dishes.

Затируха

Zatirukha

A hearty peasant soup, which is prepared with plain water, with lots of fried vegetables and an egg added to it, which gives it fat and richness.

Затолочка

Zatolochka

Soup with mashed pork

Смоленская обл.

Згибень

Zgiben

Small, oblong-shaped loaves of bread made from sour rye dough.

Вологодская обл.

Зоря

Zorya

Lovage (herb)

И

Икряник

Ikryanik

Spring dish, baked omelette with caviar

Красноярский край

Именинник

Imeninnik

A large, unfilled bun studded with raisins on top.

Ишенка

Ishenka

Omelette with ham and tomatoes

Кировская обл.

Л

Лапшёвник

Lapshovnik

A type of dessert. A casserole made from noodles, milk, eggs, cream, sugar and spices to taste. Noodles or vermicelli are fried in a frying pan, then boiled in milk, beaten eggs, butter, sour cream and sugar are added, and then poured into a heat-resistant form and baked. Lapshevnik is usually eaten cold, poured with jam. It can also be prepared unsweetened, with various additives.

Belgorod region.

Латушки

Latushki

Minced chicken fillet with rice in lettuce leaves, stewed in a pot. Served with sauce and nuts

Kaluga region.

Леваши, фруктовая кожа, левишник

Levashi, fruktovaya kozha, levishnik

Thin sheets of dried berry or fruit puree

Лелюхи

Lelyukhi

Grated potatoes pancakes.

Лёпанцы

Lopantsy

Small pies with various fillings, most often with potatoes and fried onions. The distinctive feature of lepanci is that they are molded like vareniki, but fried in a pan.

Belgorod region.

Лепёшка

Lepyoshka

Flatbread

Лесенка

Lesenka

(lit. "ladder") Ritual cookies. According to tradition, they were placed on the window so that "it would be easier for Jesus Christ to ascend to heaven."

Belgorod region.

Ливер

Liver

A general name for soft offal. The liver is used to make pates and liver sausages. The liver consists of the heart, liver, kidneys, diaphragm and trachea in their natural connection. The most valuable product, the liver, is used to make pates, preserves and main courses. The kidneys are used in soups, solyanka and main courses. The heart, stomach (abomasum, book) and udder are prepared by long boiling. The mesh (mesentery) is used as a wrapper for stewed dishes, which include porridge.

Листенники

Listenniki

Pancakes

Yaroslavl region.

Логаза

Logaza

A porridge made from barley groats with the addition of peas and lard. It was cooked in broth and eaten with vegetable oil, honey or sugar

Лопунь or лапунь

Lopun or Lapun

A dish made from cottage cheese, semolina and egg with the addition of flax seeds in the shape of a diamond.

Smolensk region.

1 Луковник

Lukovnik

A soup made from onions and sweetened kvass.

Kostroma region.

2 Луковник

Lukovnik

An onion pie.

Любница

Lyubnitsa

A mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and kvass, which is a low-alcoholic (1.5% or less) beverage made from fermented black or rye bread.

Pskov region.

Ляпун

Lyapun

A rye flatbread with filling placed on top and baked in the oven

М

Мазурики

Mazuriki

Pancakes covered with sweet khalva sauce.

Bryansk region.

Мазюня

Mazyunya

Sweet dessert made with radish, molasses and spices.

Микешка, микишка

Mikeshka, mikishka

Dish from a mixture of roasted barley, rye, oat or pea flour. diluted with cold milk, eating with spoons.

Kostroma region.

Московик

Moskovik

Fruit jelly where edges of the dish are frozen, and the center remained unfrozen, like regular jelly, which made it two-colored.

Samara region.

Муковня

Mukovnya

Boiled up flour with milk.

Smolensk region.

Мурцовка

Murtsovka

A soup made from water or kvass with crumbled pieces of rye bread (sometimes onions, eggs, smelt, sunflower or hemp oil). Often prepared from a mixture of sauerkraut and onions diluted with water.

Мутник

Mutnik

Nettle soup seasoned with boiled egg and whitened with milk or sour cream.

Kostroma region.

Мыльцы

Myltsi

Cold pea jelly; it is crumbled, doused with hemp oil and eaten with matches.

Smolensk region.

Мяконек

Myakonek

Bread made from a mixture of wheat, oat and barley flour.

Kostroma region.

Мятка

Myatka

A dish made from mashed boiled potatoes mixed with lard, milk, sour cream, eggs and grated horseradish and baked in the oven.

Tula region.

Н

Нагольники

Nagolniki

Oblong buns.

Kirov region.

Накрёпок

Nakropok

A pie with porridge fillings (buckwheat, oatmeal or rice), topped with thin slices of salted red fish and dough.

Налива

Naliva

A mixture of beaten eggs and sour cream.

Vologda region.

Наливаха , наливыш, наливушник, наливашник , круглянка , намазчик, круговик

Nalivakha, nalivysh, nalivushnik, nalivashnik, kruglyanka, namazchik, krugovik

Round open pies with potatoes.

Kostroma region.

Наливашник, ливошник, левашник

Nalivashnik, livoshnik, levashnik

A deep-fried pie with filling (cheese, eggs, jam) in one corner.

Налитушки

Nalitushki

Bread with the addition of a mixture of beaten eggs and sour cream.

Vologda region.

Нардек

Nardek

Watermelon juice, purified and highly evaporated, obtained from the pulp of ripe watermelon fruits. It has the consistency of honey, is brown in color, has a sweet taste and contains at least 60% sugar.

Krasnodar region

Насолодник

Nasolodnik

Bread baked from a mixture of rye flour and malt

Kostroma region.

Натертыш

Natyortysh

A very heavily floured small bread.

Ivanovo region.

Никитка

Nikitka

Pig-shaped pie with any filling.

Vladimir region.

Нужда

Nuzda

(lit. "need") Soup made from water and potatoes, without any seasoning

Kostroma region.

Няня

Nyanya

a dish made from lamb offal. It is a lamb rennet stuffed with lamb brains and meat taken from the head and legs, mixed with buckwheat porridge. Dishes similar to nyanya are Chechen baarsh, Kalmyk kur and Scottish haggis. According to old recipes, the lamb's head and legs were first boiled, and a thick porridge was cooked in the resulting broth. Finely chopped boiled brains and meat from the head and legs, along with onions and porridge seasoned with baked milk, were stuffed into a well-washed lamb rennet, which was sewn up. The nyanya in a jug was put to stew for several hours in a Russian stove.

О

Обабник

Obabnkik

Birch bolete pie

Pskov region.

Обварыш

Obvarysh

Bread made from thick dough, scalded with boiling water before baking

Arkhangel region.

Огниво

Ognivo

Thick soup made from fish fins.

Novgorod region.

Огуречник

Ogurechnik

Stewed mushrooms with butter, onions and pickles

Tambov region.

Окрошка

Okroshka

A cold soup that is prepared in the spring and summer. The obligatory components of okroshka are bread (rye, barley) kvass, fresh cucumbers, dill, green onions ground with salt, table mustard, hard-boiled egg and sour cream.

Оладьи

Oladyi

Pancakes

1 Олябыш

Olyabysh

A small loaf of rye or oat flour

Kostroma region.

2 Олябыш

Olyabysh

A round, fluffy pie made from sour dough

Vladimir region.

3 Олябыш

Olyabysh

Small round bread made from barley flou

Kirov region.

Олялякиши.

Olyalyajishi

Grated potato pancakes.

Опарыш

Oparysh

Bread made from thick dough, scalded with boiling water before baking

Arkhangelsk region.

Опекиш

Opekish

A type of open round pie with cottage cheese

Vologda region.

Орешки, орехи

Oreshki, orekhi

Sweet biscuits made from barley flour and mutton fat

Kostroma region.

Осердница

Oserdnitsa

Stewed liver with potatoes

Kirov region.

Отлученцы

Otluchentsy

Cookies made from honey, breadcrumbs and pumpkin seeds.

Smolensk region.

Охвостыши

Okhvostyshi

Cookies based on honey

Kostroma region.

П

Пасха

Paskha

A special dish made from cottage cheese, which according to Russian tradition is prepared only once a year - on Easter. The custom of preparing cottage cheese paskha is known in the central and northern regions of Russia, while in the south of Russia and Ukraine, paskha is the name for the festive bread - kulich.

Пахта or пахтанье

Pakhta or Pakhtanye

Buttermilk

Пеклеванный

Peklevanny

Made from sifted rye flour.

Пеклеванник

Peklevannik

Bread made from a mixture of rye and wheat flour.

Kostroma region.

Пекушки

Pekushki

Unleavened flatbreads filled with porridge or cottage cheese

Kostroma region.

Пельмени

Pelmeni

Dumplings  that consist of a filling (mostly meat mixed with onion) wrapped in thin, unleavened dough.

Переперуха

Peperukha

A rumen.

Вологодская обл.

Пигус

Pigus

Sour milk cucumber soup - a Russian analogue of Bulgarian tarator soup

Пирог

Pirog

A kind of large pie. A baked product made from dough with a filling that is baked or fried. The filling for pies can be sweet (berries, fruits, cottage cheese, poppy seeds) or savory (fish, minced meat, liver, potatoes, mushrooms, etc.). The weight of a pie is from 0.5 kg and up.

Пирожóк

Pirozhok

A small pie made from yeast, unleavened or puff pastry with a filling inside, which is baked in an oven or deep-fried. The shape of baked pies is a "boat" (elongated and flattened with pointed ends) or oval, fried pies are oval-flattened or "half-moon". The mass of the filling should be 20-25% of the total weight of a pie with cabbage, cottage cheese and fried pie with jam, and 25-35% for pies with other types of fillings. The mass of a pie is up to 100 grams.

Пирожонцы

Pirozhontsy

Pies filled with cabbage, potatoes or apples.

Tula region.

Пистик

Pistik

Eatable shoots of young horsetail, which usually ripens in early May.

Perm region

Поддышки

Poddyshki

Flatbreads with milk, fried in a frying pan.

Tula region.

Покаченики

Pokacheniki

Potato patty with buckwheat filling.

Smolensk region.

Полевка

Polevka

Rye flour soup.

Полевой суп

Polevoy sup

Meat soup with cereals, popular in Soviet public catering.

Помазень

Pomazen

A type of open round pie with cottage cheese filling

Vologda region.

Помазунки

Pomazunki

Wheat pastries topped with a filling.

Krasnoyarsk region

Помакуши

Pomakushi

Pancake sauce made from soft-boiled eggs and butter

Kirov region.

Поморский рыбник

Pomorsky rybnik

Closed fish pie made from rye flour.

Arkhangelsk region.

Пончик

Ponchik

A type of doughnut. A round or ring-shaped, deep-fried baked product, with or without filling. The hole is designed to allow the doughnut to be removed from the hot oil and threaded onto a rod, from which the product is then placed in a bag or on a plate for the customer.

Посикунчики or посекунчики

Posikunchiki or posekunchiki

Small meat pies. Posikunchiki are similar in shape to vareniki. As a rule, wheat flour dough is used for their preparation, sometimes oatmeal is added (see) (in the northern regions). Chopped meat is used for the filling - beef, lamb or pork (used most often). They are usually served with garlic and sour cream sauce.

Perm region

Потепуха

Potepukha

A dish made from buckwheat flour mixed in half or in another proportion with sour milk.

Kursk region.

Похлёбка

Poklyobka

Преснушки

Presnushki

Rye open pies with filling, mainly potatoes, mushrooms,

Примутка

Primutka

Type of a srew mase of mushrooms and sauerkraut.

Bryansk and Smolensk region.

Просольный

Prosolny

A term meaning slightly salted.

Пряглы

Pryagly

Buns or pancakes fried in oil.

Пряник, прянец, перник

Pryanik, pryanets, pernik

A type of gingerbread.

A flour confectionery product baked from a special gingerbread dough; cookies made with honey or sugar and spices. Nuts, candied fruits, raisins, fruit or berry jam may be added for flavor. In appearance, gingerbread is most often a slightly convex plate in the middle of a rectangular, round or oval shape, on the top there is usually an inscription or a simple drawing, often with a layer of confectionery sugar glaze applied on top. Historically, gingerbread is a symbol of the holiday, since its ingredients were not cheap and everyday.

Прясник, пресник

Pryasnik, presnik

Cabbage pie made from unleavened dough.

Kostroma region.

Пуховая каша

Pukhovaya kasha

Пучалка

Puchalka

Pea porridge.

Vladimir region.

Пышка

Pyshka

A small pie or donut without filling.

Р

Разсол

Razsol

Finely chopped veal, lightly salted herring, potatoes, beets, pickles, quail eggs in mustard dressing.

Yaroslavl region.

Расколотка

Raskolotka

A dish made from frozen fish. After freezing, the fish carcass is beaten with a hammer. The meat inside the skin is split into small pieces and then easily separated from it.

Irkutsk region.

Рассольник

Rassolnik

 A thick soup based on pearl barley or rice, with offal, pickles, cucumber brine and roots. Rassolnik is served with fish pies, cottage cheese tarts and unleavened puff pastries with liver.

Расстегай

Расстегай

A pie with an open center through which the filling is visible, usually fish, but also meat, liver, rice and mushrooms. Rasstegai are baked from yeast dough with a sponge and a thicker consistency than for baked pies. Rasstegai are often elongated - a "shoe" or "boat", but can also be round, like cheesecakes, with thick, curved edges.

Расчина

Raschina

Fermented rye dough

Рахманка

Rakhmanka

A dish made from fish guts. It is prepared from the liver and stomachs of pike, pike perch or catfish.

Astrakhan region.

Рощековда

Roshchekovda

A dish made from steamed cabbage or turnips with kvass.

Vologda region.

Рубец

Rubets

A rumen

С

Саламата, соломата, саламать, соломат, саламаха

Salamata, solomata, salamat, solomat, salamakha

Flour porridge or thick flour jelly made from fried flour, brewed with boiling water and steamed in the oven; sometimes with the addition of lard or butter. The flour can be buckwheat, wheat, rye or oatmeal.

Свертыши or сгибеньки

Svyortyshi or sgibenki

Pretzels made from sweet dough

Kostroma region.

Сименуха

Simenukha

Buckwheat porridge with onions, eggs and mushrooms baked in the oven

Скоблянка

Skoblyanka

Скородумки

Skorodumki

Instant pancakes

Сладкое мясо, пикальное мясо or

телячьи молоки.

Sladkoye myaso, pikalnoye myaso or telyachi moloki

Sweetbread of veals

Сливуха

Slivukha

Millet porridge with potatoes, lard and onions.

Voronezh, Rursk and Tambov region.

Смгшица

Smgshitsa

A mixture of barley, oat and rye flour.

Arkhangelsk region.

Смоква

Smokva

A mixture of rowan berries, mashed and dried in the oven, and pieces of beetroot.

Tambov region.

Смоленская каша

Smolenskaya kasha

(lit. "Smolensk porridge")

Porridge with spices, onions, parsley, with the addition of cream and butter.

Соленина

Solenina

Soup with salted mushrooms, milk mushrooms and russula

Kostroma region.

Соломат

Solomat

A dish made from baked barley flour

Солоник

Solonik

A flatbread made from the leftover dough from baking bread with salt sprinkled in the middle.

Vologda region.

1 Солянка

Solyanka

A thick soup with hot spices. Solyanka is prepared with meat, mushroom or fish broth. In the mixed meat solyanka, several types of meat, offal and sausages are used, and mushroom solyanka uses mushrooms in any form. Solyanka is often prepared in portioned ceramic pots in the oven: pieces of meat and meat products, fish or mushrooms fried with onions are placed in them, finely chopped pickles are added, broth is poured in and brought to a boil. Before serving, solyanka is seasoned with tomato puree, fresh tomatoes, sour cream, herbs and, of course, capers, olives or olives.

2 Солянка

Solyanka

A dish consisting of stewed cabbage and meat products.

Сочень, сочиво

Sochen, sochivo

Lenten thin flatbread made of unleavened dough or potatoes in hemp oil. It can be with or without butter, without eggs or with eggs. Sometimes it is filled with potatoes, porridge, cottage cheese or berries.

Сочни

Sochni

Fish dumplings

Samara region.

Строганина

Stroganina

Frozen fish (mainly whitefish species: nelma, muksun, chir, northern omul, etc.) or meat (venison) cut into shavings, one of the main dishes of northern cuisine. In the old days it was called "struganina". It is served raw and frozen. It is cut into shavings, preferably in small portions, to avoid premature defrosting. For flavor, stroganina is dipped in "makanina" - salt mixed with ground black pepper in a 1:1 ratio.

Сульчины

Sulchiny

Rye pancakes with millet porridge filling.

Tver region.

Сурица

Suritsa

A drink made from honey, oats, milk, herbs and berries.

Сутолока

Sutoloka

An ancient drink made from honey, oats, milk, herbs and berries.

Arkhengelsk region.

Сугудай, сагудай, загудай.

Suguday, saguday, zaguday

Siberian ceviche of raw fish with butter.

Irkutsk region.

Сухарник

Sukharnik

Bread in which rye rusks were added to the dough. Such bread did not go stale for a long time.

Kostroma region.

Сухомес

Sukhomes

A soup made from roasted oatmeal flour with milk or yogurt.

Kostroma region.

Сыроега

Syroega

Millet flour and butter balls

Ryazan region.

Сырники

Syrniki

A dish in the form of fried flat cakes made from cottage cheese and flour.

Сыта or канун

Syta or kanun

Water sweetened with honey, honey infusion, honey boiled in water. Used to prepare the Eastern Slavs' favorite sweet treats.

Т

Табани

Tabani

A type of thick pancake.

Kirov region.

Тавранчук, таранчук, таганчук

Tavranchuk, taranchuk, taganchuk

Meat or fish stewed in a pot in the oven. Unlike other pot dishes, it did not contain vegetables or other garnishes, only onions and garlic. Instead of water, kvass was usually used for stewing, less often milk. Other ingredients are pickles, herbs and spices.

Талалуй

Talalui

A dish made from potatoes with vegetable oil and flaxseed flour.

Smolensk region.

Таратуй

Taratui

Water and potato soup

Kostroma region.

Тарачки

Tarachki

Open pies filled with dried berries.

Krasnoyarsk region

Тéльное

Telnoye

Stuffed fish roll with mushroom filling.

Тепня

Tepnya

Roasted barley flour with kvass or berries

Kirov region.

Тетерки, тетери

Tetyorki, teteri

Twisted shape cookies made from dough rolled into ropes and laid out in the form of waves, loops, spirals, lattices, circles, plants, bird figures, and, less often, animals.

Arkhangelsk and Kirov region.

Тефтели

Tefteli

Meat or fish dish - balls the size of a walnut to a small apple made from minced meat or fish, sometimes mixed with steamed rice.

Тихвинская каша

Tikhvinskaya kasha

"Tikhvin" porridge.

Pea porridge with buckwheat

Тоболка

Tobolka

Rye flour pie with cottage cheese.

Vladimir region.

Толокно, кама, талкан

Tolokno, kama, talkan

A mixture of roasted barley, rye, oat and pea flour.

Тоньцы

Tontsy

Thin pancakes

Ryazan region.

Транши

Transhi

Grated potato pancakes.

Трепышки

Trepyshki

Millet flour pie

Tula region.

Трубицы

Trubitsy

(literally "little tubes") Flatbreads in which cottage cheese or millet porridge cooked in milk and flavored with honey, fresh berries or jam were wrapped.

Belkgorod region.

Трясенец

Tryasenets

A mixture of barley, oat and rye flour.

Arkhangelsk region.

Тужики

Tuzhiki

Square-shaped cakes made from unleavened dough

Belgorod region.

Тукмачи

Tukmachi

A type of noodle made from a dough of wheat and pea flour.

Kirov region

Тюлень

Tyulen

Whipped boiled potatoes to the consistency of plasticine, poured with vegetable oil and cooled.

Tambov region.

Тюря

Tyurya

A dish of water with crumbled bread

Тянки

Tyanki

Potato pancakes

Tula region.

Тяпушка

Tyapushka

Dish made with kvass and roasted barley flour

Vologda region.

У

Углы

Ugly

Open pies filled with smoked bream fillet.

Ivanovo region.

Ушанка, ушник, ушное

Ushanka, ushnik, ushnoe

Offals soup

Kostroma region.

Ушки

Ushki

Dumplings with mushrooms

Perm region

Ушник

Ushnik

Offals stew.

Tambov region.

Ушное

Ushnoe

Lamb baked with vegetables in a pot

Yaroslavl region.

Х

Хворост

Khvorost

(lit. "brushwood") Angel wings. Thin and crisp pastries.

Холодник

Kholodnik

Cold summer vegetable soup made from beetroot, sorrel or a combination of both.

Хряпа

Khryapa

Salad of potatoes, onions and tomatoes.

Ц

Цежа

Tsezha

Fermented rye or outmeal flour soluted in water.

Ч

Чапра

Chapra

Hot pepper in tomato sauce.

Krasnodar region

Черевник

Cherevnik

Offal soup

Kostroma region.

Чибрики

Chibriki

Deep-fried doughnut-shaped flatbreads made from tyeast batter.

Ryazan region.

Чиненки

Chinenki

Pies made from yeast-free dough with sour cream and various filling

Saratov region.

Чичи

Chichi

Millet porridge pancakes

Ryazan region.

Чолпан

Cholpan

A bread made from rye and barley flour mix.

Vologda region.

Чорыг

Choryg

Pre-fried fish baked with eggs and milk

Tver region.

Ш

Шаница

Shanitsa

Pickled top leaves of white cabbage.

Шанишки

Shanishki

Type of open pies.

Шаньга

Shanga

A pie made from unleavened or yeast, wheat, rye or rye-wheat dough.

Northern Russia, Ural region.

Шишки

Shishki

Small round buns.

Штрули

Shtruli

Soft rolls made from unleavened dough with any filling or simply greased with butter.

Krasnodar region

Шулюм

Shulum

Meat or fish stew or rich soup

Siberia, Volgograd and Rostov region.

Штрумбы

Shtrumby

Small rolls with meat fillingю

Rostov region.

Шурубарки

Shurubarki

Meat dumplings with broth.

Krasnoyarsk region

Щ

Щаница, щеница, щиница, кисленица, крошево

Shchanitsa, shchenitsa, shchinitsa, kislenitsa, kroshevo

Pickled, finely chopped top leaves of cabbage, retaining their dark green color.

Щи

Shchi

Vegetable (cabbage, sauerkraut or sorrel) soup in meat or vegetable broth.

Щипаная

Shchipanaya

Dried fish soup

Щулеп, шулеп

Shchulep

Big gingerbread.

Vladimir region.

Щурик

Shchurik

A dish made from kvass with bread crumbled into it.

Vologda region.

Щучина

Shchuchina

Fish soup based on kvass.

Ю

Юрма

Yurma

Mixed fish and game soup.

Я

Яблошник

Yabloshnik

Pptato pie.

Nizhniy Novgorod region.

Ягнок

Yagnok

A dish made from boiled, fried or baked lamb

Ryazan region.

Яишники

Yaishniki

Pancakes made from eggs and millet porridge

Tula region.

Ярушки

Yarushki

Dumplings with fish filling in broth

Yaroslavl region.

Ярушник

Yarushnik

A small oval-shaped bread made from barley or rye flour.

Arkhangelsk region.

Ясник

Yasnik

Barley flour bread

Kostroma region.

Яхны

Yakhny

A dish made from beef or lamb ribs. They are first fried and then stewed for a long time with vegetables.

Krasnodar region

Яшник

Yashnik

Small loaves weighing up to 800 g made from barley flour

Kostroma region

Thanks to Olga Ozhegova