Zakuski
(закуски)
Before every traditional Russian main meal, there are zakuski, a course of appetizers that are usually served to guests who are seated around the table, although a buffet arrangement is also quite common. For special events, there might be a dozen or two dozen zakuski served to the guests.
Typically, zakuski include appetizers such as cold cuts of meat, salads, pirozhki, cured fishes, pickled vegetables, a selection of cheeses, bread, and caviar. Zakuski is the most important course, and most hosts will spend much more time preparing and arranging zakuski than preparing the main course.
The origins of zakuski are still shrouded in a veil of mystery, but it is speculated that the custom arose before the 19th century as a way of feeding guests who traveled long distances and whose arrival couldn't be predicted, so they were fed small bites of food while the main meal was being prepared.
A bottle of vodka often takes the center spot on the table, since the zakuski table is meant to accompany and enhance the experience of drinking it, and shots of vodka are often repeated throughout the meal. Along with butter and bread, such as white, black, or a combination of rye and wheat, caviar is the most famous part of zakuski, often served in glass containers and consumed on its own, or on a piece of toasted white bread.
Pairing tips
Vodka
Vodka is a distillate that is mainly produced from fermented grains or potatoes, and even though many purists disagree, fruit or molasses can also be used. The ... Read more
Recipe variations
Shuba Salad
READY IN 3h 5minAlso known as seledka pod shuboi, which translates as herring under a fur coat, this traditional layered salad is most commonly served on festive occasions, such as the New Year’s Eve. The recipe was adapted from Russianfood.com and suggests preparing this salad well in advance, so the layers have enough time to soak in the mayonnaise.
Turkey Kholodets
READY IN 6h 40minA Russian version of aspic, kholodets can be made from any kind of meat paired with vegetables and herbs in a savory jelly. This recipe, adapted from Ovkuse.ru, shows how to make kholodets with turkey — the broth will turn to jelly on its own, so there is no need to use gelatin.
Russian Pelmeni
READY IN 1h 40minAdapted from Gastronom.ru, this recipe will yield 60-70 pieces of pelmeni, traditional Russian dumplings filled with minced meat. Serve them with sour cream sauce, or with oil and vinegar dressing.
Salted Salmon
READY IN 12h 20minSimple and easy to make, this recipe was adapted from Allrecipes.ru, and gives directions how to make slightly salted salmon using only salt, sugar, lemon, and dill.
Dried Chicken Breasts
READY IN 24hA subtle chicken fillet becomes a spicy meat treat ideal for canapé sandwiches thanks to this recipe adapted from Russian cooking site Kulina.ru.
Pork Liver Pâté
READY IN 55minThis simple pork liver pâté recipe was adapted from Notefood.ru, and has an extra creamy texture thanks to the sour cream and a slightly sweet note from the sautéed onions.
Dried Mushroom Soup
READY IN 2h 30minA warm bowl of soup, such as this aromatic mushroom soup adapted from Edimdoma.ru, is a great addition to the zakuski course, especially during winter.
Zakuski Authentic recipe
Also known as seledka pod shuboi, which translates as herring under a fur coat, this traditional layered salad is most commonly served on festive occasions, such as the New Year’s Eve. The recipe was adapted from Russianfood.com and suggests preparing this salad well in advance, so the layers have enough time to soak in the mayonnaise.
WHERE TO EAT The best Zakuski in the world (according to food experts)
