A trip to Russie will allow you to visit its famous monuments and tourist attractions, but also to discover the richness of its gastronomy. With a tasting pause, you will better understand why Russian cuisine is seducing more and more travelers.

Authentic Cossack Russian dishes to absolutely savor

r understand the impressive diversity of Russian peoples and cultures.

These old traditional Cossack dishes that we are going to present to you below will certainly make your mouth water. These delicacies have earned renown in the Don region (in the south of Russian territory) for decades. The Cossacks visited several countries during their military expeditions; this is why their culinary specialties are influenced by European and Eastern traditions.

Fish Kulech

This is a vegetable soup composed of aromatic herbs, millet, fried onions and of course fish. This dish was mainly prepared during military campaigns. This soup is quite thick and its consistency is comparable to that of the famous kacha.

Solianka

This soup is also among the country's must-try dishes, and even among the Cossacks, it is greatly beloved. Like kulech, solianka is made with varied ingredients. It includes notably sausages, capers, vegetables, tomatoes, olives, mushrooms, gherkins, lemon and cabbage.

Shashlik

This Caucasus specialty is nothing other than lamb meat previously marinated in a sauce, cooked on a skewer over wood fire. It is prepared mainly during summer festivals and served with rice or raw vegetables.

Beef Stroganoff

Traveling to Russie without tasting the authentic version of this dish would truly be a shame. For a bit of history, it was invented by a French chef working for Count Pavel Stroganoff, which is where it gets its name. The traditional recipe for this dish consists of beef, sliced mushrooms, sour cream and mustard. Generally, it is served with sautéed potatoes and malossol (Russian gherkin).

Tula gingerbread

The city of Tula became famous thanks to its gingerbread, known to Russians as Prianik. The basic version of this small sweet delicacy is usually made with rye flour, honey and fruit juice, but in the town of Tula, south of Moscow, local bakers had the brilliant idea of incorporating other ingredients to enhance its flavor and aroma. Thus, they add to the original recipe nutmeg, clove or cinnamon. As a little anecdote, the gingerbread museum is located in this charming town.

Golubtsy

Here we have a sort of Russian-style spring roll. The filling consists of ground meat and rice, then wrapped in cabbage leaves. The whole is braised in a pot. Golubtsy has different variations, with cabbage mixed directly into the ground meat or with prunes.

Siberian cuisine

If during your stay in Russie territory, you have the opportunity to venture into this Siberia region, do not forget to taste some local dishes. We particularly recommend trying reindeer meat which comes in cooked, grilled, dried or porridge form. Grilled meat is often cooked with cranberry sauce.

Omul is a fish that Siberia inhabitants consume quite regularly. It can be prepared according to several recipes: fried, grilled, smoked or cooked. As a reminder, this fish is endemic to Lake Baikal. Generally, omul is often served as a snack when drinking vodka.

Pirozhki

In the Siberian region, these small pastries come in about fifty sweet or savory varieties. Among the ingredients used for the filling, there are notably cheese curds, rowan berry, fish, meat, cabbage, berries, etc.

Ptichye Moloko or bird's milk

This cake is a pure delight with its dark chocolate glaze on the outside and on the inside its meringue mousse and soft sponge cake. It was created thanks to pastry chef Vladimir Gouralnik who worked at the famous Prague restaurant. Ptichye Moloko obtained its patent during the Soviet era.