Besides bread and potatoes, there are beef, pork, mutton, milk, vegetables, butter, cheese and so on. Russian catering is characterized by more meat and milk and less vegetables. Russians eat together. Usually cold dishes are served first, such as salad, ham, fish and frozen fish, cold lettuce, pickled cucumber and other Russian cuisine; Then the main course, there are three main courses, the first is soup, such as fresh fish soup, clear chicken soup, mixed broth, meatball pea soup, red vegetable soup and so on. Russians especially like to drink red vegetable soup, also known as Luo Songtang. This soup is made by cutting meat into small pieces, shredding Chinese cabbage, potatoes, onions and carrots into water, adding salt, sugar and other seasonings to cook together, pouring sour cream after cooking, and sometimes adding mushrooms and dried plums, which is delicious. Russians can eat bread with soup, which is different from westerners. Moreover, besides white bread, there is a plate of black bread on the dining table. The second course is meat dishes, such as fried steak, roast beef, fried chicken, fried meat pie, as well as potato chips, cabbage and beets. The third and last course is dessert, usually boiled fruit, jelly, ice cream, snacks, sweat, tea or coffee. There is usually caviar at the banquet. Caviar is the top grade of dishes, including red caviar and black caviar. How to eat: first spread a layer of butter on white bread, and then dip red or black caviar in the butter. Russians are very particular about spices when cooking. Their view is that seasoning can not only flavor, but also increase the nutritional value of vegetables. Their common seasonings are onion, ginger, garlic, pepper and mustard. In addition, they often put bay leaves, cloves, fennel seeds and salad oil mixed with olive oil, egg yolk and spices in their dishes. Due to the short summer and long winter and insufficient sunshine in Russia, potatoes, cabbages, carrots and onions are the main products all year round, and fresh seasonal vegetables and fruits are rare and difficult to store.

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