The World | Asia and Australasia | Russia

Russia’s cuisine varies regionally, but all regions make hearty soups and stews. Rye bread is popular everywhere, and sourdough rye bread is a specialty. Other staples of Russian cuisine include wheat, buckwheat, barley, corn, millet, cabbage, potatoes, beets, and mushrooms. Soured milk, sour cream, eggs, and butter are used liberally in Russian cooking, and beef, veal, pork, and mutton are the most popular meats. The main seasonings include dill, parsley, onion, garlic, sour cream, and fermented juices from sauerkraut or pickles.