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.
Caucasian cuisine has been shaped over centuries by the mountain climate, traditional way of life, and neighbourship of different peoples. At one table, you can find dishes from the Karachays, Chechens, Ossetians, Dagestanis, Ingush, and Kabardians, each reflecting the character of its people. Shashlik and other meat dishes are served everywhere. Khinkal is the hallmark of Dagestan cuisine. Chudu are crispy flatbreads with various fillings: meat, herbs, or cottage cheese. Zhizhig-galnash is a traditional Chechen and Ingush dish made from boiled meat with wheat or corn flour dumplings, served with garlic sauce and adjika. Khingalsh are thin flatbreads with pumpkin filling, which are cooked in wood-fired ovens. Ossetian pies are the main treasure of Ossetian cuisine. They are prepared with various fillings. Iron tsykht is homemade cheese that is added to pies or served as a separate dish. Khychins are round flatbreads filled with meat, potatoes, cheese, and greens. They symbolize the sun and abundance in Karachay-Balkar cuisine.
The postage stamp provides an image of shashlik on skewers with vegetables and sauce; the margins of the souvenir sheet feature roasted vegetables, cheese, pies, flatbreads, meat and khinkal.
| Paper |
Printing method |
Format of the postal card |
Edition |
| Chalk surfaced |
Offset |
105 × 148 mm |
2 000 pcs. |