What to eat and drink in Russia: dishes, etiquette and dietary tips

The core Russian menu centers on soups (borscht, shchi), dumplings (pelmeni, vareniki), meat stews (stroganoff, beef with mushrooms), and fermented drinks (kvass, kefir). Most dishes contain pork or dairy; vegetarians should look for mushroom or cabbage fillings, and vegans need to verify broth bases.

A meal at a mid‑range restaurant in Moscow or St Petersburg runs about 800 RUB per person, while a street‑food snack such as a pirozhok or kebab costs 200–300 RUB. Prices are lower in regional cities.

When invited to a Russian home, bring a small gift (flowers, sweets). Wait for the host to start eating; it is polite to keep your hands visible on the table. Toasts are common; raise your glass and say “Za zdorovie!” before drinking. Bread is often served with butter; it is considered rude to leave the bread untouched.

Street vendors in major cities usually cook food to order on hot grills or in deep‑fat, reducing bacterial risk. Choose stalls with visible cooking, fresh‑made dough, and a steady flow of customers. Avoid pre‑cooked items that sit for long periods, especially in summer heat.