Hundreds of ethnic groups, dozens of climatic zones, and millennia-old traditions have shaped unique gastronomic heritage of Russia.
The distinctive features of Russian cuisine include the use of local products such as potatoes, meat, fish, vegetables, flour, milk, fruit, etc.; simple but intense taste; respect for seasonality and natural ingredients; a rich history and recipes passed down from generation to generation. The variety of dishes is due to both geography and traditions — each region has its own combinations of ingredients and cooking methods. Cooking is part of inmaterial heritage, and the dishes of the peoples of Russia are a vivid confirmation of this.
The history of Russian cuisine is closely related to the climate and lifestyle: in the north, warm soups and porridges are in favor; in the south, cuisine relies on hearty dishes with meat, vegetables, and sauce. Each dish reflects the daily life, beliefs, holidays, and even economic realities of the people. That is why pancakes, pies, porridge, dough, meat, and salt remain the basis of traditional cuisine in Central Russia.
Pancakes are a Russian dish made from liquid yeast dough baked in a pan. They are served hot with melted butter or sour cream. They can also be served with caviar, salted (or smoked) fish, and any other toppings or side dishes as desired. Pancakes made from unleavened dough are called “blintsi” in cooking. Blintsi with a filling wrapped inside are named “blinchiki.” The filling can vary: cottage cheese, meat, rice, mushrooms, jam, apples, or herbs.
The postage stamp provides an image of Russian pancakes with red caviar and butter; the margins of the souvenir sheet feature blinchiki with various fillings: sour cream, honey, jam and various berries.
| Paper |
Printing method |
Perforation |
Format of the block |
Format of the stamp |
Edition |
| Chalk surfaced |
Offset + figure cutting + security system |
Frame 11½ |
66 mm |
round d-33 mm |
22 thousand blocks |