These traditional Russian pancakes are prepared with flour, eggs, milk, yeast, and a pinch of salt. What distinguishes them from other pancakes is the addition of yeast, since similar equivalents mostly do not add any leavening agents. The batter is poured over a hot pan, shaped into a circle, and fried for a couple of minutes on both sides.
The tradition of preparing this traditional Russian dish originates from ancient times: it was a ceremonial dish, served during the pagan holiday called Maslenitsa – a week-long festivity praising the end of winter and the celebration of spring.
MOST ICONIC Blini
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Mushroom julienne is a Russian appetizer consisting of thinly sliced mushrooms, onions, cream, cheese, and sour cream. The dish is often flavored with white wine, nutmeg, and ground pepper. Although it is traditionally served as an appetizer in small ceramic or metal dishes, it can also be used as a topping for meat.
It is recommended to serve mushroom julienne with toasted breadsticks or sliced bread on the side.
MOST ICONIC Mushroom Julienne
View moreStroganina is the Russian version of sashimi. It is prepared with a whole fish that is frozen raw after which it is skinned and cut with a sharp knife into incredibly thin slices. The pieces naturally curl, and they should be served immediately after slicing.
Stroganina originates from the Russian Arctic, and it is traditionally prepared with whitefish such as omul, nelma, or muksun. The name of the dish stems from the word strogat, meaning to shave. Stroganina is traditionally paired with vodka and comes served on ice, usually accompanied by a combination of salt and pepper.
MOST ICONIC Stroganina
View moreOlivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR.
The original was invented in the 1860s by Lucien Olivier, a chef in the popular Moscow restaurant called L'Hermitage. Olivier guarded the recipe until he died, but it is believed that the recipe was stolen by an employee who watched the chef at work, so the salad is still made today.
MOST ICONIC Olivier Salad
View moreShuba or herring under a fur coat is a unique Russian salad consisting of three distinctive layers: salted herring, potatoes, and beets. The salad often has more than three layers, mostly consisting of apples, onions, or hard-boiled eggs.
Most people believe that it was invented by a tavern owner named Anastas Bogomilov at the beginning of the 20th century. The red color of the beets symbolizes the red flag, and potatoes symbolize the staple food of peasants and workers. Today, the salad is a well-known staple at Russian New Year celebrations.
MOST ICONIC Shuba
Kholodets is a traditional dish consisting of meat in gelatine. The name is derived from the Russian word kholod, meaning cold, referring to the fact that kholodets is always served cold. It is believed that the dish gained popularity during the 19th century, and it was mostly consumed by servants at the time.
Kholodets is served as an appetizer, and it is recommended to pair it with a strong horseradish sauce, a bit of hot Russian mustard, and a glass of vodka.
MOST ICONIC Kholodets
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Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls.
Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian.
MOST ICONIC Indigirka Salad
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 7 Russian Appetizers” list until March 20, 2025, 1,465 ratings were recorded, of which 892 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.