Vyborg: Pretzels

Our first stop on the tour isn’t too far from St. Petersburg – merely an hour by express train. Tourists come to this picturesque medieval town to see the old fortress, explore the gorgeous Monrepos Park, and munch on iconic pastries.

Vyborg pretzels (also referred to as krendely in Russian or rinkeli in Finnish) have been around for centuries and come in many forms: from the usual crunchy and savory types to fluffy, jam-stuffed ones. There are, naturally, plenty of pretzel spots around the old city, including the Pretzel Museum, where you can learn about their history or even make some yourself.

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Petrozavodsk: Karelian pasties

Venturing even further north into the neighboring Republic of Karelia, we arrive at the home of another iconic baked good: the kalitka, or Karelian pasty. To prepare one, a sheet of rye or wheat dough is partially wrapped around a filling and baked. 

The dish has quite a bit of history, but for the past few centuries it has been most commonly filled with mashed potatoes or rice, making it a perfect snack on its own – or great with some egg butter. These days, sweet varieties are equally, if not more, popular, commonly made with local berries: cranberry, bilberry, or cloudberry.

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Kazan: Echpochmak

From the northwest to the southeast, we’re now jumping all the way to the capital of the Republic of Tatarstan to explore a baked good that’s as fun to pronounce as it is to eat.

The echpochmak, which traces its roots to the cuisine of nomadic Turkic tribes, is a triangular turnover pie stuffed with meat and potatoes; often, it’ll sport a special opening at the top – so that hot broth can be poured into the pie immediately before consumption. Talk about a hearty meal!

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Kaliningrad: Klopsy

But enough about pastry – how about a main? In the Baltic seaside town of Kaliningrad, the region’s German heritage manifests in a dish that bears the city’s old name: Königsberg klopse.

The scrumptious meatballs are made with a mixture of both meat and anchovies, and traditionally served with capers, cream sauce, and boiled potatoes, all in all making it a worthy rival to the much-beloved Swedish equivalent.

Komi Republic: Sugudai

Lastly, here’s one for fish lovers: up north in the Komi Republic, there exists a dish to rival ceviche. Sugudai is a relatively simple preparation of whitefish, cut into large chunks, along with onion, salt, and vinegar. Originally a peasant food intended as an “appetizer” for fishermen returning with their catch, it has gradually been reclaimed as a delicacy that’s meant to be savored.

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For more insights into local cuisine, check out our guide to the rich world of Russian dairy products or the best refreshing foods and drinks for hot summer days. And for travel insights, read our write-up on the ancient city of Vladimir or the five Russian cities with fascinating legends.

Title image credit: Sanna Hiltunen (Dodo) / Wikimedia Commons / CC BY 2.0