Red cabbage soup

Red cabbage soup is always a must-have dish on the menu of state banquets held in the Kremlin. When Stalin hosted a banquet for Mao Zedong, he enthusiastically recommended it. Khrushchev also loved this red cabbage soup. The recipe of borscht is made from Russia’s unique “green-skinned and red-fleshed” radish, and cheese is added when drinking it, which is sweet and sour.

Herring Salad

Herring is a deep-sea fish that is usually smoked or pickled before being put into salad. It is said that in Russia this is a homely salad.

Russian-style aspic

Cold side dishes are unique to Russian-style Western food. Most of them are raw fish, but this one requires the most preparation. Pork, chicken, duck, etc. are stewed together with the bones, and then frozen into a cake. The cake body is crystal clear and a little fatty, but it is delicious but not irritating, and it is easy to become addicted.

Potato and Mushroom Stuffed Dumplings

Use grated mushrooms to make soup, boil the mashed potatoes, then wrap them in thick dumpling wrappers and eat them with butter. The ingredients are very simple, but surprisingly soft and delicious.

Black caviar

Caviar is Russia’s top delicacy, and its level of dignity is even higher than that of abalone in Chinese food. Caviar is divided into two types: red caviar and black caviar. The black one is produced from sturgeon, the red one is produced from salmon, and the more precious one is black caviar. In order to avoid high-temperature cooking affecting the quality, caviar is generally eaten raw. It is especially worth noting that caviar should not be eaten with strong-smelling accessories.