Russian food is not all about vodka, borsch and caviar. We have mapped different regions of Russia to show you the diversity of its gastronomic geography.
1. How an apple turned into a cloud: Kolomna’s pastila
It was a peculiar sort of medieval preserve and an excellent way to conserve the harvest. The apples would be stewed in an oven, softened and then laid on planks to dry under the sun. They would then be rolled into thin fruit strips and enjoyed as a delicacy while waiting for the next harvest. Some people compare it to a marshmallow. Everything you ever wanted to know about pastila, including the secrets of its production, can be found at the Kolomna Pastila Museum. Of course, pastila can be tasted and purchased here as well. Kolomna is 96 kilometers from Moscow.
2. Tolstoy ate it for sure: Tula gingerbread
Tula gingerbread (pryanik) is probably the most famous Russian sweet there is. In most regions of the country “pryaniki” are small, round and have a rather dry taste. But in Tula (183 kilometers from Moscow) they began preparing rectangular gingerbread stuffed with moist filling and decorated with sugary drawings as early as the 18th century. Learn all about it at Tula’s Pryaniki Museum. By the way, the museum makes a great double date with Tolstoy’s museum, which is located nearby.
3. Sea ginseng: the Far Eastern trepang
Previously known as the Gulf of Trepang, Vladivostok (9,314 kilometers from Moscow) is the only place in Russia where sea cucumber can be found. Trepang is a seawater invertebrate that resembles a large hairy worm. Due to its taste and health properties it has been considered a delicacy in Japanese, Korean and Chinese cuisines ever since the 16thcentury. Trepang is served either boiled, as an ingredient in salads, dried, оr even as a liqueur with alcohol and honey.
4. Siberia’s tasty legends: Omul and muksun
Muksun and omul are the most famous kinds of fish in Siberia. As both are types of whitefish, fishermen and local inhabitants distinguish them according to the fishing season. The omul is smaller than the muksun, but its meat is equally soft, sweet and fatty due to its inhabiting cold waters. Mild-cured muksun is the most delicious of its kind, and can be tried only in Siberia, while the omul can be found exclusively near Lake Baikal. In order to prepare the Siberian tartare (known as “Suguday”) you must use these fishes.
5. Tricky to pronounce, easy to eat: Öçpoçmaq
Uchpochmak (meaning triangle in the closely-related Tatar and Bashkir languages) is one of the most popular pastries in Bashkortostan and Tatarstan. It is a small closed pastry filled with potatoes, mutton and onion and is often taken with soup and tea. If you go to Ufa (1,265 kilometers from Moscow) or Kazan (719 kilometers from Moscow) and are looking for insights into what make the locals tick, try an uchpochmak. It can be found in almost any local supermarket or cafeteria.