The main meal of the day (obed) began with zakouski — cold bites, salted fish, fermented pickles, black bread — followed by a hot soup (shchi or borscht), then a porridge or pasta dish. But the true heart of the Dostoevsky household was the samovar: at any hour, the family gathered around it for tea, accompanied by preserves and small pastries. The meals thus ranged from everyday simplicity to festive days, long journeys, and gatherings around the boiling water.

Two hallmarks of the Russian table: smetana (sour cream) crowning soups and porridges with a tangy note, and the art of fermentation (sauerkraut, cucumbers) that allowed provisions to last all winter. This subtle sweet-and-sour note marks almost every dish in the household.