Mushroom julienne is a Russian appetizer consisting of thinly sliced mushrooms, onions, cream, cheese, and sour cream. The dish is often flavored with white wine, nutmeg, and ground pepper. Although it is traditionally served as an appetizer in small ceramic or metal dishes, it can also be used as a topping for meat. It is recommended to serve mushroom julienne with toasted breadsticks or sliced bread on the side.
These traditional Russian pancakes are prepared with flour, eggs, milk, yeast, and a pinch of salt. What distinguishes them from other pancakes is the addition of yeast, since similar equivalents mostly do not add any leavening agents. The batter is poured over a hot pan, shaped into a circle, and fried for a couple of minutes on both sides. The tradition of preparing this traditional Russian dish originates from ancient times: it was a ceremonial dish, served during the pagan holiday called Maslenitsa – a week-long festivity praising the end of winter and the celebration of spring. With their shape and color, blini symbolized the long-awaited Sun. However, blini are not consumed exclusively during Maslenitsa, as they have become one of the most popular dishes in Russia, and are also commonly eaten around the world. Blini are extremely versatile and can be served with sweet or savory fillings. Some of the Russian favorites include various jams, condensed milk, while the most famous savory version is topped with fish roe or caviar.
Stroganina is the Russian version of sashimi. It is prepared with a whole fish that is frozen raw after which it is skinned and cut with a sharp knife into incredibly thin slices. The pieces naturally curl, and they should be served immediately after slicing. Stroganina originates from the Russian Arctic, and it is traditionally prepared with whitefish such as omul, nelma, or muksun. The name of the dish stems from the word strogat, meaning to shave. Stroganina is traditionally paired with vodka and comes served on ice, usually accompanied by a combination of salt and pepper. A less common version is prepared with raw reindeer meat.
Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR. The original was invented in the 1860s by Lucien Olivier, a chef in the popular Moscow restaurant called L'Hermitage. Olivier guarded the recipe until he died, but it is believed that the recipe was stolen by an employee who watched the chef at work, so the salad is still made today. Another theory says that the recipe for the new Olivier salad was developed by one of the restaurant's customers who wanted to keep the salad alive after the chef passed away. Olivier salad as we know it today is nothing like the original version, because it was called game bird mayonnaise, made with gourmet ingredients such as black caviar, capers, hen, and crayfish tails. Over time, the salad evolved and most of the gourmet ingredients have been replaced with more common ones such as peas, chicken, ham, and pickles. Today, the variations are endless, but most Russian chefs agree on one thing: adding carrots to the Olivier is a heresy. Interestingly, Olivier salad is also sometimes called Russian salad, while the meatless version is called French salad or francuska salata, probably due to the French name of its creator. The Spanish version is known as ensaladilla rusa. It is so popular in Spain that it's an important part of the Spanish gastronomy as well as being a staple in schools and summer camps all over the country. Ensaladilla rusa is also one of Spain's most popular tapas – in some cases, it's even served free of charge if you order a beer. There's also the Piedmontese insalata russa, typically consumed as an appetizer, and with many variations, so the salad might also include ingredients such as pickled cauliflower, anchovies, and tuna. Interestingly, in the Italian municipality of Carrù, tuna is an obligatory element of the salad.
Baklazhannaya ikra is a traditional Slavic vegetable spread made primarily from eggplant. Often translated as "eggplant caviar," the dish is popular in Russia, Ukraine, and other Eastern European countries. Despite its name, it contains no actual caviar—the term "ikra" (икра) refers to its finely chopped, spreadable texture. It typically includes roasted or sautéed eggplant, peppers, carrots, onions, tomatoes, garlic, and sunflower or vegetable oil, all cooked down into a rich, savory spread. There are many regional and personal variations—some smooth and blended, others chunky and rustic. It's often served cold or at room temperature, spread on bread or crackers, and sometimes preserved in jars for winter. During Soviet times, it gained particular notoriety as a vegetarian staple and was famously nicknamed "poor man's caviar."
Shuba or herring under a fur coat is a unique Russian salad consisting of three distinctive layers: salted herring, potatoes, and beets. The salad often has more than three layers, mostly consisting of apples, onions, or hard-boiled eggs. Most people believe that it was invented by a tavern owner named Anastas Bogomilov at the beginning of the 20th century. The red color of the beets symbolizes the red flag, and potatoes symbolize the staple food of peasants and workers. Today, the salad is a well-known staple at Russian New Year celebrations.
Kholodets is a traditional dish consisting of meat in gelatine. The name is derived from the Russian word kholod, meaning cold, referring to the fact that kholodets is always served cold. It is believed that the dish gained popularity during the 19th century, and it was mostly consumed by servants at the time. Kholodets is served as an appetizer, and it is recommended to pair it with a strong horseradish sauce, a bit of hot Russian mustard, and a glass of vodka.
Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka.
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For the “Top 8 Russian Appetizers” list until May 15, 2026, 1,669 ratings were recorded, of which 1,040 were recognized by the system as legitimate.
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