Catherine II of Russia at the table

At Catherine II's table, the meal opens with zakuski — small savory, smoked, or pickled hors d'oeuvres (fish, pickles, eggs, rye bread) nibbled standing with a glass. Next comes the soup-foundation (shchi with cabbage, or fish soup), the pillar of any Russian meal, followed by roasts and river fish, and finally honey and berry sweets. The court blends this Russian foundation with French refinement set in fashion by the empress, but Catherine herself preferred an astonishing sobriety for her everyday meals.

Catherine's Russian cuisine rests on three pillars: rye bread and flour, smetana (sour cream) that coats soups and meats, and the art of fermentation (kvas, salted cabbage and cucumbers) that preserves summer through the long winters. A tangy, fermented flavor runs through the entire table.