Naturally, Volokh starts with zakuski, the antipasto-like ceremony that can constitute a meal in itself; including herring, caviar, salads, even suckling pig in aspic. For soups, there are peasant-hearty borschts--which are actually Ukrainian, not Russian--and spicy Selianka, an example of upper-class cooking. In Russia, each soup has a proper garnish or accompaniment; Volokh provides them all, from sliced eggs in cold borscht to yeasty garlic rolls with the hot kind. Dishes such as Beef Stroganoff, Stuffed Cabbage, proper Bliny and Pashka (the sweetened cheese dessert), require culinary expertise, great patience, or both to make. But dishes such as Roasted Chicken with Raisin-Studded Stuffing and Baked Trout with Walnut-Based Satsivi Sauce are simple but rich.
If Russian food interests you, The Art of Russian Cuisine is worth having for its traditional recipes and the enlightening exploration of their origins. --Dana Jacobi