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Russian Cuisine
Borscht and shchi, pelmeni and pirozhki, blini with sour cream or caviar, syrniki for breakfast, olivier salad at New Year and medovik for afters: the dishes of Moscow, and where to taste them.

Photo Credit
Image courtesy of © HaJunkiyada · CC BY-SA 4.0 via Wikimedia CommonsWhat to order in Moscow, from the grand dining rooms of Tverskoy Boulevard to the canteen in GUM: our guide to the Russian table.
The Russian table
Russian cooking was made for long winters: soups, dumplings, pancakes and pickles, with sour cream on almost everything. In Moscow you can eat it in a 19th-century-style dining room or at a canteen counter.
Borscht and shchi
Start with soup. Borscht, the beetroot soup, comes deep red with a spoon of sour cream; shchi is made with cabbage, fresh or fermented.
Pelmeni and pirozhki
Pelmeni are small meat dumplings, boiled and served with sour cream or butter; pirozhki are little baked or fried pies, filled with meat, cabbage or egg.
Blini and syrniki
Blini, thin pancakes, are eaten with sour cream, jam, or red and black caviar; syrniki, little fried curd-cheese pancakes, are the Moscow breakfast.
Soup to start, dumplings to follow and blini at any hour: the warming table of Moscow.
The festive table
At New Year the table fills with olivier salad and herring under a fur coat, and the meal ends with medovik, the layered honey cake.
Where to taste them
Café Pushkin on Tverskoy Boulevard for the classics around the clock; the Grand Café Dr. Zhivago in the Hotel National for syrniki at breakfast; and the canteen in GUM for a quick bowl of soup on Red Square.
Our advice: order a bowl of borscht and a plate of pelmeni at least once, and leave room for medovik.
Why it's on our list
- Borscht
- Shchi
- Pelmeni
- Blini
- Syrniki
- Olivier salad
- Medovik
Location
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