One of the culinary stars of Discover Russia’s autumn issue was soup — we explored Russia’s soup traditions in all their depth and diversity.

Today, we’re revisiting that story — and, with appetites suitably whetted, sharing five quintessential Russian first courses that deserve a place on every traveller’s gastronomic itinerary.

No. 1 — Borscht. Perhaps the most recognisable of them all, borscht comes in countless interpretations: the classic version with beef, lighter vegetarian recipes, and even inventive variations with smoked goose. Try them all — each tells a slightly different story of Russian culinary tradition.

No. 2 — Imperial Fish Soup (Tsar’s Ukha). A regal take on Russia’s traditional fish soup, ukha is prepared with several varieties of fish and, in some recipes, elevated with a splash of champagne or vodka. Rich, aromatic and unmistakably Russian.

No. 3 — 24-hour Shchi. A deeply traditional Russian soup made with fermented cabbage, shchi is known for their long, slow preparation, which allows the flavours to develop beautifully.

No. 4 — Pea Soup with Smoked Meats. Thick, hearty and wonderfully warming, this rustic classic is made for the first frosts of the season.

No. 5 — Hearty Solyanka. Bold, tangy and intensely savoury, solyanka is a wonderfully generous soup traditionally made with an assortment of meats, pickles and other robust ingredients. A dish that perfectly captures the hearty spirit of Russian winter cooking.

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