A staple Russian/Ukrainian dish, the St Petersburg borsch is a filling beetroot-based soup usually prepared with meat, although vegetarian versions can also be found. A thick borsch tastes delicious with sour cream.
Russia has two types of caviar. Black caviar is the more expensive of the two, and is roe taken from sturgeon. The red caviar, cheaper and far more common, is roe taken from salmon.
Pelmeni are like ravioli, only usually bigger. Served in a clear broth or with sour cream, they come in various shapes, sizes and prices.
Blinis are buttery pancakes filled with anything from caviar to jam, and are on sale everywhere, from restaurants and cafes to street kiosks.
The main ingredient of solyanka is pickled cucumber. This is cooked, and then meat or fish is added to produce a `tangy` tasting soup.
This cabbage soup is a warming dish that should be tried at least once. This combination of meat, herbs and vegetables has been popular for over 1000 years.
Ukha is a very popular fish broth usually prepared with salmon, pike or perch. As a rule, ukha should be made with a minimum of two different types of fish, and a maximum of four. It also often contains potatoes, onions and other vegetables.
Despite its extremely unappetizing appearance, kholodetz is a traditional Ukrainian dish that is incredibly popular all over Russia. It is made from meat picked off a boiling bone. As the meet cools, the gravy around it forms a kind of jelly. It is served with mustard or horseradish.
It is a Russian cold soup which contains an unlikely combination of ingredients - cucumber, spring onion, boiled eggs, ham and kvas.
Usually served as dessert, vareniki are boiled dumplings and are similar to pelmeni. They can be filled with potato and mushroom and accompanied with sour cream, or eaten with sweeter fillings such as cherry or curd.