worldcuisines/food-kb-v1.1 huggingface dataset:
Caviar
Category: side dish (roe)
Cuisine: Iranian, Russian
Associated cuisines: Iranian, Russian
Area: Iran, Russia
Countries: Iran, Russia
Region: Southern Asia
Other names: af - Afrikaans: Kaviaar
ar - Arabic: كافيار
arz - Egyptian Arabic: الكافيار
az - Azerbaijani: Kürü
azb - South Azerbaijani: خاویار
be - Belarusian: Ікра ў кулінарыі
bg - Bulgarian: Черен хайвер
ca - Catalan: Caviar
ce - Chechen: Ӏаьржа Ӏов
cs - Czech: Kaviár
da - Danish: Kaviar
de - German: Kaviar
el - Greek: Χαβιάρι
en-simple - Simple English: Caviar
eo - Esperanto: Kaviaro
es - Spanish: Caviar
et - Estonian: Kaaviar
eu - Basque: Kabiar
fa - Persian: خاویار
fi - Finnish: Kaviaari
fr - French: Caviar
frr - Northern Frisian: Kaawiar
fy - Western Frisian: Kaviaar
ga - Irish: Caibheár
gl - Galician: Caviar
glk - Gilaki: اشپل
he - Hebrew: קוויאר
hr - Croatian: Kavijar
hu - Hungarian: Kaviár
hy - Armenian: Ձկնկիթ
ia - Interlingua: Caviar
id - Indonesian: Kaviar
io - Ido: Kaviaro
it - Italian: Caviale
ja - Japanese: キャビア
jv - Javanese: Kaviar
kk - Kazakh: Қара уылдырық
ko - Korean: 캐비아
lt - Lithuanian: Ikrai
lv - Latvian: Kaviārs
mg - Malagasy: Kaviara
mk - Macedonian: Кавијар
ml - Malayalam: കവിയാർ
ms - Malay: Kaviar
my - Burmese: ကာဗီယာ
mzn - Mazanderani: خاویار
nb - Norwegian Bokmål: Kaviar
nl - Dutch: Kaviaar
nn - Norwegian Nynorsk: Kaviar
pl - Polish: Kawior
pt - Portuguese: Caviar
ro - Romanian: Caviar
ru - Russian: Чёрная икра
sh - Serbo-Croatian: Kavijar
sk - Slovak: Kaviár
sl - Slovenian: Kaviar
sq - Albanian: Havjar
sr - Serbian: Кавијар
sv - Swedish: Kaviar
th - Thai: คาเวียร์
tr - Turkish: Havyar
uk - Ukrainian: Чорна ікра
vi - Vietnamese: Trứng cá muối
wuu - Wu: 鱼子酱
yue - Cantonese: 魚子醬
zh - Chinese: 鱼子酱

The dish is eaten as a garnish or spread.
Kholodets
Category: meat (aspic)
Cuisine: Russian, Belarusian, Georgian, Ukrainian
Associated cuisines: Russian, Belarusian, Georgian, Ukrainian
Area: Russia, Belarus, Georgia, Ukraine
Countries: Russia, Belarus, Georgia, Ukraine
Region: Western Asia
Other names: ar - Arabic: أسبك
ca - Catalan: Aspic
cs - Czech: Huspenina
cy - Welsh: Asbig
da - Danish: Aspic
de - German: Aspik
el - Greek: Πηχτή
en-simple - Simple English: Aspic
es - Spanish: Aspic
fa - Persian: آسپیک
fi - Finnish: Aladobi
fr - French: Aspic
hr - Croatian: Hladetina
hu - Hungarian: Kocsonya
hy - Armenian: Դոնդող
id - Indonesian: Aspik
io - Ido: Aspikjeleo
it - Italian: Aspic
ja - Japanese: アスピック
jv - Javanese: Aspik
ko - Korean: 아스픽
ky - Kyrgyz: Килкилдек
lt - Lithuanian: Šaltiena
lv - Latvian: Galerts
myv - Erzya: Терьге
nb - Norwegian Bokmål: Kabaret
nl - Dutch: Aspic
nn - Norwegian Nynorsk: Matretten kabaret
pl - Polish: Chołodeć
pt - Portuguese: Aspic
ro - Romanian: Piftie
ru - Russian: Холодец
sgs - Samogitian: Kuošelīna
sl - Slovenian: Aspik
sr - Serbian: Аспик
sv - Swedish: Aladåb
th - Thai: แกงกระด้าง
tr - Turkish: Aspic
tt - Tatar: Койка
uk - Ukrainian: Холодець
uz - Uzbek: Хоlodets
zh - Chinese: 肉凍

The dish is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients.These often include pieces of meat, seafood, vegetable, or eggs.
Salo
Category: meat (cured pork)
Cuisine: European
Associated cuisines: European
Area: Austria, Czech Republic, Germany, Hungary, Liechtenstein, Poland, Slovakia, Slovenia, Switzerland, Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Kosovo, Montenegro, North Macedonia, Romania, Serbia, Belarus, Estonia, Latvia, Lithuania, Moldova, Russia, Ukraine
Countries: Austria, Czech Republic, Germany, Hungary, Liechtenstein, Poland, Slovakia, Slovenia, Switzerland, Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Montenegro, North Macedonia, Romania, Serbia, Belarus, Estonia, Latvia, Lithuania, Moldova, Russia, Ukraine
Region: Northern Europe
Other names: ar - Arabic: سالو
az - Azerbaijani: Salo
be - Belarusian: Сала
be-tarask - Belarusian (Taraškievica orthography): Сала
bg - Bulgarian: Сланина
ca - Catalan: Slănină
cv - Chuvash: Çукан
de - German: Salo
eo - Esperanto: Saloo
es - Spanish: Salo
fa - Persian: سالو
fi - Finnish: Salo
he - Hebrew: סאלו
hu - Hungarian: Szalonna
hy - Armenian: Ճարպայուղ
it - Italian: Salo
ja - Japanese: サーロ
jv - Javanese: Salo
ko - Korean: 살로
lt - Lithuanian: Lašiniai
mhr - Eastern Mari: Коя
pl - Polish: Słonina
pt - Portuguese: Salo
ro - Romanian: Slănină
ru - Russian: Сало
rue - Rusyn: Солонина
sgs - Samogitian: Lašėnē
uk - Ukrainian: Сало
vi - Vietnamese: Mỡ muối
zh - Chinese: 薩洛

The dish consists of salt-cured slabs of pork subcutaneous fat with or without skin and with or without layers of meat.
Stroganina
Category: fish (raw fish)
Cuisine: Russian
Associated cuisines: Russian
Area: Northern Russia, Northern Arctic Siberia
Countries: Russia
Region: Eastern Europe
Other names: ar - Arabic: ستروجانينا
da - Danish: Stroganina
de - German: Stroganina
el - Greek: Στρογκανίνα
eo - Esperanto: Fiŝrabotaĵo
fi - Finnish: Stroganina
fr - French: Stroganina
he - Hebrew: סטרוגנינה
hy - Armenian: Ստրոգանինա
id - Indonesian: Stroganina
it - Italian: Stroganina
ja - Japanese: ストロガニナ
jv - Javanese: Stroganina
ko - Korean: 스트로가니나
pt - Portuguese: Stroganina
ru - Russian: Строганина
tr - Turkish: Stroganina
uk - Ukrainian: Струганина
zh - Chinese: 刮魚

The dish consists of raw, thin, long-sliced frozen fish.
Zakuski
Category: side dish (side dish)
Cuisine: Eurasian
Associated cuisines: Eurasian
Area: Eastern Europe, Northern Europe, Asia
Countries: Russia
Region: Eastern Europe
Other names: af - Afrikaans: Zakoeski
ar - Arabic: زاكوسكي
arz - Egyptian Arabic: زاكوسكى
ca - Catalan: Zakuski
cs - Czech: Zakuski
de - German: Sakuska
el - Greek: Ζακούσκι
fr - French: Zakouski
he - Hebrew: זקוסקי
it - Italian: Zakuska
ja - Japanese: ザクースキ
jv - Javanese: Zakuski
kk - Kazakh: Алғашқы тағам
ko - Korean: 자쿠스카
lb - Luxembourgish: Sakuski
nl - Dutch: Zakoeski
nn - Norwegian Nynorsk: Zakuski
pl - Polish: Zakąska
ru - Russian: Закуски в славянской кулинарии

The dish may include cold cuts, cured fishes, mixed salads, kholodets, pirogs or pirozhki, various pickled vegetables such as beets, cucumbers, sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads.
Okroshka
Category: soup (cold soup)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: af - Afrikaans: Okrosjka
az - Azerbaijani: Ovduq-Doğramac
bg - Bulgarian: Окрошка
ca - Catalan: Okroixka
cs - Czech: Okroška
cv - Chuvash: Турам
da - Danish: Okrosjka
de - German: Okroschka
el - Greek: Οκρόσκα
en-simple - Simple English: Okroshka
eo - Esperanto: Okroŝko
es - Spanish: Okroshka
et - Estonian: Okroška
eu - Basque: Okroxka
fa - Persian: آکروشکا
fi - Finnish: Okroška
fr - French: Okrochka
he - Hebrew: אוקרושקה
hr - Croatian: Okroška
hu - Hungarian: Okroska
hy - Armenian: Մածնաբրդոշ
id - Indonesian: Okroshka
it - Italian: Okroška
ja - Japanese: オクローシカ
jv - Javanese: Okroshka
mk - Macedonian: Окрошка
myv - Erzya: Салведь
nb - Norwegian Bokmål: Okrosjka
nl - Dutch: Okrosjka
nn - Norwegian Nynorsk: Okrosjka
pl - Polish: Okroszka
pt - Portuguese: Okroshka
ru - Russian: Окрошка
sr - Serbian: Окрошка
tg - Tajik: Окрошкаи гӯштӣ
tr - Turkish: Okroşka
uk - Ukrainian: Окрошка
vi - Vietnamese: Okroshka
yue - Cantonese: 俄羅斯凍湯
zh - Chinese: 俄羅斯凍湯

The dish is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and kvass.
Rassolnik
Category: soup (mixed soup)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia, Ukraine, Belarus
Countries: Russia, Ukraine, Belarus
Region: Eastern Europe
Other names: bg - Bulgarian: Разсолник
de - German: Rassolnik
el - Greek: Ρασσόλνικ
es - Spanish: Rassolnik
et - Estonian: Rassolnik
fr - French: Rassolnik
he - Hebrew: רסולניק
hu - Hungarian: Rasszolnyik
hy - Armenian: Ռասսոլնիկ
id - Indonesian: Rassolnik
it - Italian: Rassol'nik
ja - Japanese: ラッソーリニク
kk - Kazakh: Рассольник
mk - Macedonian: Расољник
pl - Polish: Razsolnik
ru - Russian: Рассольник
uk - Ukrainian: Розсольник
vi - Vietnamese: Rassolnik
yue - Cantonese: 俄式酸瓜湯
zh - Chinese: 酸黃瓜湯

The dish is a kind of soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.
Shchi
Category: soup (mixed soup)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: af - Afrikaans: Sjtsji
ar - Arabic: شوربة شي
az - Azerbaijani: Şi
bg - Bulgarian: Шчи
cs - Czech: Šči
da - Danish: Sjtji
de - German: Schtschi
el - Greek: Σι
eo - Esperanto: Ŝĉio
es - Spanish: Shchi
et - Estonian: Štši
fr - French: Chtchi
he - Hebrew: שצ'י
hr - Croatian: Šči
hu - Hungarian: Scsí
hy - Armenian: Շչի
id - Indonesian: Shchi
it - Italian: Šči
ja - Japanese: シチー
jv - Javanese: Shchi
kk - Kazakh: Щи
ko - Korean: 시
mk - Macedonian: Шчи
nb - Norwegian Bokmål: Sjtsji
nl - Dutch: Sjtsji
nn - Norwegian Nynorsk: Sjtsji
pl - Polish: Szczi
pt - Portuguese: Xi
ru - Russian: Щи
sr - Serbian: Шчи
sv - Swedish: Sjtji
uk - Ukrainian: Щі
vep - Veps: Šči
vi - Vietnamese: Shchi
yue - Cantonese: 俄式椰菜湯
zh - Chinese: 白菜湯

The dish is a kind of cabbage soup.
Borscht
Category: soup (mixed soup)
Cuisine: Ukrainian
Associated cuisines: Ukrainian, Armenian, Azerbaijani, Belarusian, Chinese, Czech, Estonian, Georgian, Hong Kong, Iranian, Latvian, Lithuanian, Mennonite, Moldovan, Polish, Romanian, Russian
Area: Ukraine, Armenia, Azerbaijan, Belarus, China, Czech Republic, Estonia, Georgia, Hong Kong, Iran, Latvia, Lithuania, Moldova, Poland, Romania, Russia
Countries: Ukraine
Region: Eastern Europe
Other names: af - Afrikaans: Borsjt
ar - Arabic: برش
az - Azerbaijani: Borş
ba - Bashkir: Борщ
be - Belarusian: Боршч
be-tarask - Belarusian (Taraškievica orthography): Боршч
bg - Bulgarian: Борш
bn - Bangla: বোর্শ
bs - Bosnian: Boršč
ca - Catalan: Borsx
cs - Czech: Boršč
cv - Chuvash: Борç
cy - Welsh: Borscht
da - Danish: Borsjtj
de - German: Borschtsch
el - Greek: Μπορς
en-simple - Simple English: Borscht
eo - Esperanto: Barĉo
es - Spanish: Borsch
et - Estonian: Borš
eu - Basque: Borsch
fa - Persian: سوپ برش
fi - Finnish: Borssi
fr - French: Bortsch
gl - Galician: Borsch
he - Hebrew: חמיצה
hr - Croatian: Boršč
hu - Hungarian: Borscs
hy - Armenian: Բորշչ
id - Indonesian: Borsch
it - Italian: Boršč
ja - Japanese: ボルシチ
jv - Javanese: Borscht
ka - Georgian: ბორში
kk - Kazakh: Борщ
ko - Korean: 보르시
ku - Kurdish: Borşç
lfn - Lingua Franca Nova: Borxt
lt - Lithuanian: Barščiai
lv - Latvian: Borščs
mk - Macedonian: Боршч
ml - Malayalam: ബോർഷ്ട്
ms - Malay: Borsyt
nb - Norwegian Bokmål: Borsj
nl - Dutch: Borsjtsj
nn - Norwegian Nynorsk: Borsj
oc - Occitan: Bòrshch
pl - Polish: Barszcz
pt - Portuguese: Borsch
ru - Russian: Борщ
rue - Rusyn: Борщ
sa - Sanskrit: पालङ्करसः
sah - Yakut: Борщ
sgs - Samogitian: Boruokīnė
sh - Serbo-Croatian: Boršč
sk - Slovak: Boršč
sl - Slovenian: Boršč
sr - Serbian: Боршч
sv - Swedish: Borsjtj
th - Thai: บอชช์
tl - Tagalog: Borscht
tr - Turkish: Borç çorbası
tt - Tatar: Борщ
tyv - Tuvinian: Борщ
uk - Ukrainian: Борщ
uz - Uzbek: Borsh
vi - Vietnamese: Borsch
wuu - Wu: 罗宋汤
yi - Yiddish: בארשט
yue - Cantonese: 羅宋湯
zh - Chinese: 罗宋汤

A sour soup made with meat stock, Vegetable, and seasonings, with red beetroots as one of the main ingredients.
Solyanka
Category: soup (thick soup)
Cuisine: Russian
Associated cuisines: Russian, Ukrainian, Latvian, Georgian, East German
Area: Russia, Ukraine, Latvia, Georgia, East German
Countries: Russia
Region: Eastern Europe
Other names: af - Afrikaans: Soljanka
ar - Arabic: سولانكا
be - Belarusian: Салянка
be-tarask - Belarusian (Taraškievica orthography): Салянка
cs - Czech: Soljanka
da - Danish: Soljanka
de - German: Soljanka
el - Greek: Σολιάνκα
es - Spanish: Solianka
et - Estonian: Seljanka
fa - Persian: سولیانکا
fi - Finnish: Seljanka
fr - French: Solianka
he - Hebrew: סוליאנקה
hr - Croatian: Soljanka
hu - Hungarian: Szoljánka
hy - Armenian: Սոլյանկա
id - Indonesian: Solyanka
it - Italian: Solyanka
ja - Japanese: ソリャンカ
jv - Javanese: Solyanka
kk - Kazakh: Солянка
ko - Korean: 솔랸카
lv - Latvian: Soļanka
mk - Macedonian: Солјанка
nl - Dutch: Soljanka
pl - Polish: Solanka
pt - Portuguese: Solyanka
ru - Russian: Солянка
sv - Swedish: Soljanka
uk - Ukrainian: Солянка
vi - Vietnamese: Solyanka
yue - Cantonese: 俄式酸辣湯
zh - Chinese: 雜拌湯

A thick sour soup with cabbage, salted cucumbers, meat, poultry, fish, or mushrooms
Sorrel soup
Category: soup (vegetable soup)
Cuisine: Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian, Ukrainian
Associated cuisines: Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian, Ukrainian
Area: Belarus, Estonia, Hungary, Latvia, Lithuania, Romania, Armenia, Poland, Russia, Ukraine
Countries: Belarus, Estonia, Hungary, Latvia, Lithuania, Romania, Armenia, Poland, Russia, Ukraine
Region: Western Asia
Other names: ar - Arabic: حساء الحماض
be-tarask - Belarusian (Taraškievica orthography): Шчаўевы суп
el - Greek: Λαπαθόσουπα
eo - Esperanto: Okzalosupo
es - Spanish: Sopa de acedera
fr - French: Bortsch vert
he - Hebrew: מרק חומעה
hy - Armenian: Ավելուկով ապուր
id - Indonesian: Sup sijungkot
jv - Javanese: Sop sorrel
ko - Korean: 수영 수프
lt - Lithuanian: Lapienė
pl - Polish: Zupa szczawiowa
pt - Portuguese: Sopa de azedas
ru - Russian: Щавелевый суп
sgs - Samogitian: Lapīnė
uk - Ukrainian: Зелений борщ

A soup made from water or broth, sorrel leaves, and salt. Usually includes further ingredients such as egg yolks or whole eggs (hard-boiled or scrambled), potatoes, carrots, parsley root, and rice.
Ukha
Category: soup (fish soup)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: ar - Arabic: أوخا
az - Azerbaijani: Uxa
bg - Bulgarian: Уха
br - Breton: Ouc'ha
cs - Czech: Ucha
de - German: Ucha
el - Greek: Ουχά
eo - Esperanto: Uĥao
es - Spanish: Uja
et - Estonian: Uhhaa
fi - Finnish: Uha
fr - French: Oukha
he - Hebrew: אוחה
hy - Armenian: Ուխա
it - Italian: Ucha
ja - Japanese: ウハー
jv - Javanese: Ukha
kk - Kazakh: Балық сорпасы
ko - Korean: 우하
mk - Macedonian: Уха
pl - Polish: Ucha
pt - Portuguese: Ukha
ru - Russian: Уха
sk - Slovak: Ucha
uk - Ukrainian: Юха рибна
vi - Vietnamese: Ukha
yue - Cantonese: 俄式魚湯
zh - Chinese: 烏哈湯

A clear soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe
Dressed herring
Category: salad (layered salad)
Cuisine: Russian
Associated cuisines: Belarusian, Latvian, Lithuanian, Polish, Russian, Ukrainian, Moldovan
Area: Belarus, Latvia, Lithuania, Poland, Russia, Ukraine, Maldova
Countries: Russia
Region: Eastern Europe
Other names: be - Belarusian: Селядзец пад шубай
be-tarask - Belarusian (Taraškievica orthography): Селядзец пад футрам
cv - Chuvash: Кĕрĕкай салат
de - German: Hering im Pelzmantel
es - Spanish: Sel'd' pod shuboi
eu - Basque: Sel'd' Pod Shuboi
fr - French: Hareng en fourrure
he - Hebrew: שובה
ja - Japanese: セリョートカ・バト・シューバ
lb - Luxembourgish: Hierk am Pelzmantel
lt - Lithuanian: Silkė pataluose
pl - Polish: Śledź pod pierzynką
ru - Russian: Сельдь под шубой
uk - Ukrainian: Оселедець під шубою

A layered salad composed of diced spekesild covered with layers of grated boiled eggs, Vegetable (potatoes, carrots, beetroots), chopped onions, and mayonnaise
Mimosa salad
Category: salad (salad)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: eo - Esperanto: Mimozo
he - Hebrew: סלט מימוזה
hy - Armenian: Միմոզա
ja - Japanese: ミモザサラダ
jv - Javanese: Salad mimosa
ru - Russian: Мимоза
sv - Swedish: Mimosasallad
uk - Ukrainian: Мімоза
uz - Uzbek: Мimoza
zh - Chinese: 银荆花沙拉

Salad with main ingredients are cheese, eggs, canned fish, onion, and mayonnaise
Olivier salad
Category: salad (salad)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: ar - Arabic: سلطة أوليفيه
ast - Asturian: Ensalada rusa
az - Azerbaijani: Oliviye salatı
be - Belarusian: Салата Аліўе
be-tarask - Belarusian (Taraškievica orthography): Аліўе
bg - Bulgarian: Руска салата
ca - Catalan: Ensalada russa
cs - Czech: Salát Olivier
da - Danish: Italiensk salat
de - German: Salat Olivier
el - Greek: Ρωσική σαλάτα
eo - Esperanto: Olivier
es - Spanish: Ensalada rusa
et - Estonian: Olivier' salat
eu - Basque: Errusiar entsalada
fa - Persian: سالاد الیویه
fi - Finnish: Olivier-salaatti
fr - French: Salade russe
gl - Galician: Ensalada rusa
he - Hebrew: סלט אוליבייה
hr - Croatian: Francuska salata
hu - Hungarian: Orosz hússaláta
hy - Armenian: Օլիվիե
id - Indonesian: Salad Olivier
it - Italian: Insalata russa
ja - Japanese: オリヴィエ・サラダ
jv - Javanese: Salad Olivier
ko - Korean: 올리비예
lb - Luxembourgish: Olivierzalot
lt - Lithuanian: Baltoji mišrainė
lv - Latvian: Olivjē salāti
mk - Macedonian: Оливие
mzn - Mazanderani: ئولویه سالات
nl - Dutch: Russische salade
nn - Norwegian Nynorsk: Russisk salat
pl - Polish: Sałatka jarzynowa
pt - Portuguese: Salada russa
ru - Russian: Оливье
sl - Slovenian: Francoska solata
sq - Albanian: Sallatë ruse
sr - Serbian: Руска салата
sv - Swedish: Legymsallad
tg - Tajik: Оливйе
tr - Turkish: Rus salatası
tt - Tatar: Оливье
uk - Ukrainian: Олів'є
ur - Urdu: اولیویئر سلاد
uz - Uzbek: Olivye
vep - Veps: Oliv'je
vi - Vietnamese: Xa lát Nga
yue - Cantonese: 俄羅斯沙律
zh - Chinese: 俄国沙拉

Salad dish consisted of diced boiled potatoes, carrots and brined dill pickles (or cucumber), together with vegetable or fruit, meat, mixed with with salt, pepper and mustard, and dressed with mayonnaise
Vinegret
Category: salad (salad)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: ar - Arabic: فينيغريت
az - Azerbaijani: Vineqret salatı
be - Belarusian: Вінегрэт
cs - Czech: Viněgret
el - Greek: Βινεγκρέτ
fa - Persian: وینگرت
fr - French: Vinaigrette
he - Hebrew: וינגרט
hu - Hungarian: Vinyegret
hy - Armenian: Վինեգրետ
jv - Javanese: Vinegret
kk - Kazakh: Винегрет
lt - Lithuanian: Burokėlių mišrainė
mk - Macedonian: Винегрет
nn - Norwegian Nynorsk: Vinegret
pl - Polish: Winegret
ru - Russian: Винегрет
tyv - Tuvinian: Винегрет
uk - Ukrainian: Вінегрет
uz - Uzbek: Vinegret

Salad dish consisted of diced cooked Vegetable (red beets, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles.
Syrniki
Category: pastry (pancake)
Cuisine: Belarusian, Polish, Russian, Ukrainian, Latvian, Lithuanian, Serbian
Associated cuisines: Belarusian, Polish, Russian, Ukrainian, Latvian, Lithuanian, Serbian
Area: Belarus, Poland, Russia, Ukraine, Latvia, Lithuania, Serbia
Countries: Belarus, Poland, Russia, Ukraine, Latvia, Lithuania, Serbia
Region: Northern Europe
Other names: ar - Arabic: سيرنيكي
arz - Egyptian Arabic: سيرنيكى
be - Belarusian: Сырнікі
de - German: Syrniki
es - Spanish: Syrniki
fr - French: Syrniki
gl - Galician: Syrniki
he - Hebrew: סירניקי
hy - Armenian: Շոռակարկանդակ
id - Indonesian: Syrniki
it - Italian: Syrniki
ja - Japanese: シルニキ
jv - Javanese: Syrniki
kk - Kazakh: Сырниктер
lt - Lithuanian: Varškėčiai
mk - Macedonian: Сирники
pl - Polish: Syrniki
pt - Portuguese: Syrniki
ru - Russian: Сырники
sgs - Samogitian: Varškiets
tr - Turkish: Sırniki
uk - Ukrainian: Сирники
uz - Uzbek: Sirniki
zh - Chinese: 錫爾尼基

Pancake made of creamy fermented milk, mixed with flour, eggs and sugar, sometimes adding vanilla extract, mix well and then pan-fried or shallow-fried.
Veal Orloff
Category: meat (braised veal)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: es - Spanish: Silla de ternera Orloff
fr - French: Veau Orloff
he - Hebrew: עגל אורלוב
hy - Armenian: Միս ֆրանսիական ձևով
it - Italian: Vitello alla Orloff
ja - Japanese: 仔牛のオルロフ風
ru - Russian: Мясо по-французски
uk - Ukrainian: М'ясо по-французьки
uz - Uzbek: Fransuzcha go‘sht

The dish consists of thinly sliced braised loin of veal, with duxelles and soubise layered between the slices, topped with Mornay sauce, and browned in the oven.
Chicken Kiev
Category: cutlet (chicken cutlet)
Cuisine: Russian, Ukrainian
Associated cuisines: Russian, Ukrainian
Area: Russia, Ukraine
Countries: Russia, Ukraine
Region: Eastern Europe
Other names: af - Afrikaans: Hoender Kiëf
ar - Arabic: تشكن كيف
arz - Egyptian Arabic: دجاج كييف
az - Azerbaijani: Kiyev kotleti
bs - Bosnian: Kijevski kotlet
ca - Catalan: Pollastre Kíiv
ceb - Cebuano: Manok Kyebenyo
cs - Czech: Kyjevský kotlet
de - German: Kiewer Kotelett
el - Greek: Κοτόπουλο Κιέβου
en-simple - Simple English: Chicken Kiev
eo - Esperanto: Kieva kokaĵo
es - Spanish: Pollo Kiev
et - Estonian: Kiievi kotlet
fi - Finnish: Kiovan kana
fr - French: Poulet à la Kiev
hr - Croatian: Kijevski odrezak
hy - Armenian: Կիևյան կոտլետ
id - Indonesian: Ayam Kyiv
ja - Japanese: チキンキエフ
jv - Javanese: Pitik Kyiv
ko - Korean: 키이우 커틀릿
lb - Luxembourgish: Kiewer Kotlett
lt - Lithuanian: Kijevo kotletas
nl - Dutch: Kip Kiev
pl - Polish: Kotlet de volaille
pt - Portuguese: Frango à Quieve
ru - Russian: Котлета по-киевски
th - Thai: ไก่เคียฟ
tr - Turkish: Kiev tavuğu
uk - Ukrainian: Котлета по-київськи
yue - Cantonese: 基輔雞扒
zh - Chinese: 基輔雞

A dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.
Beef Stroganoff
Category: cutlet (beef sauteed)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: af - Afrikaans: Bief Stroganoff
ar - Arabic: ستروجانوف
ba - Bashkir: Бефстроганов
bg - Bulgarian: Бьоф Строганов
ca - Catalan: Vedella Strogonoff
cs - Czech: Hovězí Stroganov
cy - Welsh: Stroganoff cig eidion
da - Danish: Bøf Stroganoff
de - German: Bœuf Stroganoff
el - Greek: Μοσχάρι Στρόγκανοφ
es - Spanish: Ternera Strogonoff
et - Estonian: Böfstrooganov
eu - Basque: Strogonoff zekor
fa - Persian: بیف استروگانف
fi - Finnish: Stroganov
fr - French: Bœuf Stroganov
he - Hebrew: ביף סטרוגנוף
hu - Hungarian: Sztroganov bélszín
hy - Armenian: Բեֆստրոգանով
id - Indonesian: Stroganoff daging sapi
it - Italian: Filetto Stroganoff
ja - Japanese: ビーフストロガノフ
jv - Javanese: Stroganoff sapi
kk - Kazakh: Бефстроганов
ko - Korean: 뵈프 스트로가노프
lb - Luxembourgish: Bœuf Stroganoff
mk - Macedonian: Строганов бифтек
nb - Norwegian Bokmål: Biff Stroganov
nl - Dutch: Bœuf Stroganoff
pl - Polish: Boeuf Stroganow
pt - Portuguese: Estrogonofe
ru - Russian: Бефстроганов
sk - Slovak: Hovädzí Stroganov
sv - Swedish: Biff Stroganoff
tl - Tagalog: Bakang Stroganoff
tr - Turkish: Beef Stroganoff
uk - Ukrainian: Бефстроганов
vi - Vietnamese: Bò Stroganoff
yue - Cantonese: 俄國牛柳絲

A dish of sautéed pieces of beef in a sauce of mustard and smetana (sour cream).
Makarony po-flotski
Category: pasta (macaroni, penne, fusilli)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: de - German: Makarony po-flotski
el - Greek: Μακαρόνι πο-φλότσκι
fa - Persian: ماکارونی نیروی دریایی
he - Hebrew: מקרוני פו-פלוטסקי
it - Italian: Makarony po-flotski
ja - Japanese: 海軍風マカロニ
jv - Javanese: Makarony po-flotski
lt - Lithuanian: Makaronai po-flotski
pl - Polish: Makaron po-fłotski
ru - Russian: Макароны по-флотски
uk - Ukrainian: Макарони по-флотськи
uz - Uzbek: Flot Makaronlari
vi - Vietnamese: Makarony po-flotski

The dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stuffing made of stewed ground meat (usually beef or pork) and fried onions, and seasoned with salt and black pepper
Pozharsky cutlet
Category: cutlet (cutlet)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: hy - Armenian: Պոժարսկի կոտլետ
jv - Javanese: Pozharsky cutlet
pl - Polish: Kotlet pożarski
ru - Russian: Пожарские котлеты
uk - Ukrainian: Пожарська котлета

A breaded ground chicken or veal patty