Food & Drink
Khinkali: How to Eat Georgian Dumplings the Right Way
Georgian soup dumplings filled with spiced meat and hot broth, eaten by hand with a traditional technique. Learn the method to keep…
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Food & Drink
Adyghe Cheese: How to Make This Soft Caucasian Cheese at Home
A soft, mild white cheese from the North Caucasus, traditionally made by curdling milk with fermented whey. The cheese is simple to…
Food & Drink
Vodka, Saint Petersburg: How Russian Vodka Is Made
Discover how to make traditional Russian vodka—a neutral grain spirit distilled and filtered to high purity. Learn the simple process, ingredients and…
Food & Drink
Kvass: How to Make Traditional Rye Bread Drink at Home
A fermented rye bread drink with over 1,000 years of history in Russian culture. Learn how to make traditional kvass at home…
Food & Drink
Leningradsky Rassolnik: How to Make Classic St. Petersburg Pickle Soup
A traditional Russian pickle soup with beef kidneys, potatoes, carrots and barley in a tangy broth. Created in Soviet-era Leningrad, it has…
Food & Drink
Pirozhki: How to Make Traditional Russian Hand Pies at Home
Pirozhki are a popular Russian pastry of filled buns that are either baked or fried. Typically boat-shaped, they are hand-sized, made of…
Food & Drink
Pyshki: How to make Saint Petersburg’s iconic fried doughnuts
Pyshki are ring-shaped fried doughnuts from Saint Petersburg, dusted with powdered sugar. A simple yeast dough recipe you can make at home.
Food & Drink
Pelmeni: How to Make Russian Meat Dumplings
Learn to make pelmeni, the iconic Russian boiled meat dumplings. A traditional recipe with thin dough, seasoned meat filling, and simple preparation…
Food & Drink
Koryushka: Saint Petersburg’s Seasonal Smelt Fried Simple
Koryushka, or European smelt – a small fish that locals consider their main gastronomic specialty. A seasonal spring dish from Saint Petersburg,…
Food & Drink
Borscht: How to Make Classic Beet Soup at Home
A hearty Eastern European beet soup with roots in Ukrainian cuisine. Served hot with sour cream and dill, borscht has become a…
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