Meat

In the tradition of Russian cuisine basic variations of dishes made from meat can highlighted as a large boiled pieces of cooked meat in porridge or soup, which is used as the served cold or second course. Garnished to the mat dishes in past common were cereals and porridges in which meat was boiled, on that boiled meat it is baked root vegetable and backed as well as mushrooms this meat additionally without taking an account of its own type, that was garnished with the taste of picked products.

Fish

Fish is important in the pre-revolutionary cuisine. Freshwater fish strictly such as sudak was eaten commonly in the inland areas and northern areas as well. Great variety of fish including the saltwater species was also preserved by the salting, smoking or picking and consumed as the "zakushi"

Drinks

All traditional drinks in Russia are original and not present in the other national cuisines. These are medovukha, kvass, sbite and mors. Many of these are longer in use since they were use as complement to poultry and other meat dishes. On of most ancient drink is derived from word "med" it should not be confused and called as Stavlenni, it is made of water having small amount of hops and honey while stavlenniy myod is made of alcohol unlike wine and based on the large amount of berry and honey juices.