This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names ukrainian pierogi dough recipe with sour cream known since pre-Soviet times, coming from all kinds of social circles. Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s.

In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. The 16th through 18th centuries brought more refined culinary techniques. It was during this time period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and juice were imported from abroad. In the early 20th century the Revolution saw a rapid decline of elite cuisine, driven both by the new egalitarian state ideology and by disappearance of the old Imperial elites who used to be its consumers. The fall of the Soviet Union saw the end of state monopoly on food service, and a corresponding diversification of cuisine. The national Russian cuisine has evolved in a multicultural and multiethnic state, with strong mutual influence from the cuisines of other ethnic groups that live within the nation’s borders or had been a part of the Russian state historically. Despite such deep mutual influence, many national cuisines within the borders of the Russian Federation maintain their uniqueness, and thus have their own separate articles dedicated to them, such as Tatar cuisine, Sakha cuisine, or Yamal cuisine.

The Russian cuisine itself is also geographically diverse, its variations dependent on raw materials and cooking methods available locally. Soups have always played an important role in Russian cuisine. 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others. Chilled soups based on kvass, such as tyurya, okroshka, and botvinya. Light soups and stews based on water and vegetables, such as svekolnik. Noodle soups with meat, mushrooms, or milk.

Soups based on cabbage, most prominently shchi. Thick soups based on meat broth, with a salty-sour base like rassolnik and solyanka. The main ingredients are two types of vegetables that can be mixed with cold boiled meat or fish in a 1:1 proportion. Thus vegetable, meat, poultry, and fish varieties of okroshka are made. There are typically two types of vegetables in okroshka. The first must have a neutral taste, such as boiled potatoes, turnips, rutabagas, carrots, or fresh cucumbers. The second must be spicy and aromatic, like radishes or green onion as well as other herbs—greens of dill, parsley, chervil, celery, or tarragon.

The kvass most commonly used in cooking is white okroshka kvass, which is much more sour than drinking kvass. Sometimes manufactured kefir is used instead of natural sour milk for time-saving reasons, though some say it detracts from the original taste of okroshka. Tyurya is very similar to okroshka, the main difference being that instead of vegetables, bread, sometimes with addition of onion and vegetable oil, is soaked in kvass, similar to Silesian wodzionka or Portuguese açorda. Botvinya is another type of cold soup. It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir or yogurt. Russian cuisine for over a thousand years.