01/06/2026
Some traditional historical dishes of Russian cuisine.
Ukha (fish soup) was cooked in a special non-oxidizing pot (enameled or clay), using fresh fish. Shchi (cabbage soup) was previously made from sorrel, turnips, and nettles; up until the 19th century, flour was even added. Cabbage was only introduced to shchi at the end of the 19th century.
Okroshka (a cold soup) was originally served as a cold appetiser—finely chopped radishes, turnips, and onions, complemented by a glass of homemade bread kvass.
Pickled, washed cucumbers were layered with garlic cloves, ripe dill umbels, currant, cherry, oak, and horseradish leaves, covered with hot salted water, weighted down, and left in a cool, dark place to ferment. It was eaten throughout the winter.
Guryevskaya porridge is made from semolina porridge with added ingredients: dried fruit, nuts, berries, honey, and jam. Its distinctive feature is its layered structure: the porridge is layered with milk foam skimmed from simmered cream, as well as nuts, candied fruit, and jam.
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