Soviet cuisine

Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and a sweet and sour taste.

Kumis ( , ), alternatively spelled coumis or kumyz, also known as airag ( ), is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

salad dish

Lavash (; ) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is widespread in Armenia.

Pelmeni (, ; pelmen, , ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered a national dish.

Shashlik, or shashlyck ( shashlyk ), 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.

Khinkali () is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat, fish or vegetables and spices. Khinkali originate in the mountainous regions of eastern Georgia. The invention of the dish is credited to the Mokhevians, as well as the Pshavians, Mtiuletians, and Khevsurians. Traditionally, khinkali are made with coarsely chopped meat. In the mountain areas, this method of preparation is still used.

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

dish

Blini (also blinis or bliny; ; blin; ) are Russian pancakes, often made with a yeast-raised batter of buckwheat and/or wheat flour and milk. They may be served with smetana, cottage cheese, caviar and other garnishes, or simply smeared with butter. They are a traditional dish in Russian cuisine.

Ukrainian stuffed fried chicken dish

Beshbarmak (; ; ) is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and Dagestan, as dograma in Turkmenistan, and as bişbarmaq or qullama in Bashkortostan and Tatarstan.

thick soup usually made out of dried split peas

A ' (; ), also known by the names Napoleon in North America and Post-Soviet countries, vanilla slice in the United Kingdom, and custard slice', is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

Solyanka (; initially selyanka; , ) is a thick and sour soup of Russian origin. It is a common dish in Russia, Ukraine, Belarus, the Baltic states, and other post-Soviet states and other parts of the former Eastern Bloc. It was one of the most reliably available dishes in East Germany ().

Kissel or kisel is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. It is commonly thickened with potato starch or corn starch and may be served either as a drinkable dessert or as a thicker, jelly-like dish. It belongs to the group of cold-solidified desserts, although it can be served warm.

Kompot or compot, as prepared in Europe and West Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote, which is where the term "kompot" originates from.

species of fish

Boortsog, boorsoq, baursak, baursaq, bauyrsaq, borsok or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. They are shaped into triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. It has been adopted by Cossack cuisine as "bursak".

Pirozhki (, ; ; see also other names) is the Russian name for baked or fried yeast-leavened boat-shaped buns with a variety of fillings in Russian and Eastern European cuisine in general. Pirozhki are a popular street food and comfort food. They are especially popular in countries with large ethnic Russian communities, and may also be found in other parts of the world.

Chorba, ( ; ) shorwa, shurba, shurpa, shurbah or shorba ( ) is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread.

Chebureki ( Cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.

type of food

Russian type of Easter bread

Ukrainian brand of dessert cake

Eastern European dish

Kharcho, also spelled Harcho (), is a traditional Georgian soup containing beef, rice, cherry plum purée, and chopped walnuts (Juglans regia), but they are not compulsory. The soup is seasoned with Khmeli Suneli and coriander. The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat (usually fatty cuts of beef), cherry plum purée made from tklapi or tkemali, rice, chopped walnuts, and a spice mix that varies between different regions of Georgia.

Vinegret (), or Russian vinaigrette, is a salad in Russian cuisine which is also popular in other post-Soviet states. The dish includes diced cooked vegetables (red beets, potatoes, carrots), 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.

Oladyi or oladi ( pl., diminutive: оладушки, oladushki, sg. оладья, oladya ; , oladky) are small thick pancakes or fritters common in Russian and Ukrainian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt, and sugar with yeast or baking soda. The batter may also contain kefir, soured milk or yoghurt. Oladyi may also include various additions, such as apple or raisins.

Rassolnik ( ) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variant of rassolnik also exists, usually made during Lent. The dish is known to have existed as far back as the 15th century, when it was called kalya. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukraine (as rozsoljnyk) and Belarus (as rasoljnik). A similar dish is common in Poland, where it is known as zupa ogórkowa (literally 'cucumber soup').

Satsivi (, ; also known as chicken in walnut sauce) is a Georgian dish. It is made using poultry (such as chicken or turkey) put into a walnut sauce, typically seasoned with salt, pepper, garlic, fenugreek, coriander and cinnamon. The term satsivi is also used as a generic name for a variety of poultry made with the walnut sauce.

Peremech ( / pərəməç / pärämäç; , tr. beremes; ) is an individual-sized fried dough pastry common in 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.

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.

type of Central Asian naan

Matzoon (, matsun, or ) or matsoni (, ''mats'oni'') is a fermented milk product of Armenian origin found in Armenia and Georgia. The Caspian Sea yogurt commercialized in Japan is said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different. Georgian matsoni has been a protected geographical indication in Georgia since 24 January 2012.

Russian layered salad

thumb|Wedding korovai in Kyiv, 2020 thumb|A korovai and a kolach (bread)| kolach served alongside [[kvass and kefir in a Polish household]]

Armenian brandy produced by the Yerevan Brandy Company

Kuurdak (, quyrdaq, , ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".

confectionery product

Russian dish of pasta and ground meat

Eastern European layered cold composed salad of cheese, eggs, canned fish, onion, and mayonnaise

thumb|Morkovcha served plain Morkovcha also known as Korean-style carrots or Korean carrot salad, is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine, and is a variant of kimchi.

culinary traditions of the Soviet Union

thumb|Bars of Hematogen

Chakapuli () is a Georgian stew. It is considered to be one of the most popular dishes in Georgia.

__NOTOC__ Pastila ( ) is a traditional Russian fruit confectionery (pâte de fruits). It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". In Imperial Russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit".

Tushonka (, from тушение, 'braising') is a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc. It has become a common name for different kinds of canned stewed meat, not all of which correspond to the strict GOST standards.

Plombir is a type of ice cream made with vanilla, cream, eggs and sugar, originally created in the Soviet Union in 1937. Soviet — and now Russian — state standards require natural ingredients and specific levels of fat and sugar content.

variety of boiled sausage in Russia

Pyanse (, ) or pigodi (, pigodya , ) is a steamed pie, bun, or dumpling stuffed with cabbage and meat dish in Sakhalin Korean cuisine. It is a popular dish in the Russian Far East, as well as in Koryo-saram communities of Central Asia.

Balyk (from Turkic balïq) is a dish made from the salted and dried soft parts of fish, usually coming from large valuable species: acipenseridae (e.g., sturgeon) or salmonidae (salmon). The word means "fish" in Turkic languages (written balık in Turkish).

soviet pastry

Kuksi (, ) is a noodle dish in Koryo-saram cuisine: cuisine of the ethnic Koreans of the mainland former Soviet Union. It is served cold and often spicy with beef. It is the Koryo-saram version of janchi-guksu.

Georgian carbonated soft drink