The Russian meal of the early 18th century is not divided into starter-main-dessert but opens with *zakuski* (small savory, pickled, and smoked bites eaten standing, often with vodka), continues with a hot foundation soup (*shchi* or *oukha*) that structures the whole meal, then roasted or pastry-encased dishes; sweets are honey-based and fermented beverages (*kvas*, *medovukha*) or hot spiced drinks circulate from start to finish. At the court of Peter the Great, this peasant foundation was adorned with refined dishes from Western Europe.

The heart of this cuisine is controlled sourness: sauerkraut, salted mushrooms, *kvas*, and rye sourdough bread — a necessity of the long winter that became a national taste. Honey, due to the rarity and cost of cane sugar, sweetens and perfumes everything, from sweets to hot drinks.