Borsch / Borscht, beet and cabbage red soup.
This beet and cabbage red soup is a delicious belly warmer on Moscow’s colder days, served with or without meat, potato, herbs (usually dill) and a dollop of smetana, Russian sour cream. Accompanied with a piece of rye bread or garlic bread topped with melted cheese, this dish is hearty enough to serve as a meal, although it is usually eaten as a starter. A staple of Russia cuisine, it would be an offense to leave Moscow without trying this soup at least once– although its surprisingly tasty flavour will certainly leave you wishing you had tried more local variations. Other common Russian soups to try are ukha, a seasoned fish and vegetable broth, and schi, a cabbage-based broth.