Russia adopts state standard for ‘traditional Russian cuisine,’ including ‘Little Russian’ borscht, Chicken Kiev, and okroshka made with kvass, not kefir

Rosstandart, Russia's federal standards agency, has approved a state standard for traditional Russian cuisine, titled "Traditional Russian cuisine: Recommendations for preparing dishes." The standard, which includes recipes, preparation methods, and serving suggestions for 132 dishes, was developed by an Industry and Trade Ministry working group.

Industry and Trade Minister Anton Alikhanov emphasized that the document aims to ensure consumers' authenticity and high quality of Russian cuisine, stating that only 1% of restaurants in the country currently serve Russian cuisine. Igor Bukharov, president of the Federation of Restaurateurs and Hoteliers, confirmed that compliance with the standard is voluntary.

The standard provides guidelines for making various dishes such as blini, vinegret salad, stuffed cabbage rolls, porridge, kolobok buns, Russian-style crayfish, and 100+ other dishes. For example, okroshka should be made with bread kvass that has a pronounced sour taste, not kefir or other fermented dairy products. The document also lists several versions of dishes, such as borscht with meat, fish, or suitable for religious fasts.

The first edition of the standard will take effect on January 1, 2027, and plans for regular reviews and updates are in place.