Shashlik, or shashlyck, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics.
Pierogi are filled dumplings made by wrapping unleavened dough around a filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.
Pirozhki are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Eastern Europe.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Pâté is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
Pampúshka is a small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.
Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe.
William August Vasilyevich Pokhlyobkin was a Soviet and Russian historian specializing in Scandinavian studies, heraldry, the diplomacy and international relations of Russia. He was also known as a geographer, journalist, expert on the history of Russian cuisine and the author of numerous culinary books. His A History of Vodka has been translated into a number of languages, including English.
Smarhon or Smorgon is a town in Grodno Region, Belarus. It serves as the administrative center of Smarhon District. It was the site of Smarhon air base, now mostly abandoned. Smarhon is located 107 kilometres (66 mi) from the capital, Minsk. As of 2024, it has a population of 35,422.
Bublik is a traditional Eastern European bread roll. It is a ring of yeast-leavened wheat dough, that has been boiled in water for a short time before baking.
Zefir is a type of soft confectionery made by whipping fruit and berry purée with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. It is produced in the countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.
Vinegret or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. This type of food includes diced cooked vegetables, chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. Some cooks add the brine from the pickled cucumbers or sauerkraut.
Varenye is a popular whole-fruit preserve, widespread in Eastern Europe, as well as the Baltic region. It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar.
Vatrushka is an Eastern European pastry (pirog), characterized by a ring-shape of dough with traditional white cheese Tvorog in the middle, sometimes with the addition of raisins or bits of fruit. The most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist. Vatrushkas are typically baked using a sweet yeast bread dough. Savoury varieties are made using unsweetened dough, with onion added to the filling.
Peremech is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines. It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. Alternatively, peremech can be filled with potato or quark.
Kurnik, also known as wedding pirog or tsar pirog, is a dome-shaped savoury Russian pirog usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components. Sometimes filled with boiled rooster combs, this pirog originated in Southern Russia, especially in Cossack communities, and was used as a "wedding pirog" in the rest of the country. It is dome-shaped, unlike any other non-sweet pirog. In special cases, it was served to tsar himself. Even today, this pirog is served on special occasions in most of Russia.
Rasstegai is a type of Russian pirog with a hole in the top.
