Russian cuisine is made up of different cooking traditions of the Russian people. Diverse influences like Northern and Eastern European, Caucasian, Central Asian, Siberian and East Asian have left their mark here. However one has to note that Russian traditional cuisine differs from Soviet cuisine, which has its own peculiarity. The rural population survived in an often harsh climate with a combination of foods ranging from lots of fish, pork, poultry, caviar, mushrooms, berries and honey. Rye, wheat, barley and millet were used to make a variety of breads, pancakes, pies, cereals, beer and vodka. Soups and stews were made with seasonal or storable produce, fish and meats. This food remained the staple for the vast majority of Russians well into the 20th century.
Between 16th and 18th centuries Russia took great steps towards expanding its culture and other interests which made it one of the most refined food countries in the world. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and juice were imported from abroad which enabled the creative integration of these new foodstuffs with traditional Russian dishes.
