The next section заку́ски hors d'œuvres is divided into холо́дные заку́ски cold hors d'œuvres and горя́чие заку́ски hot hors d'œuvres. Here are some заку́ски:

Salads are also popular as заку́ски:

A Russian сала́т is usually potato salad, unless indicated otherwise (as the above list shows).

The next section on the menu is супы́ soups. They will be designated on the menu as пе́рвое (literally "first soup"). Russians consider soup an important part of the midday meal. Some soups are served with sour cream, fresh chopped dill or spring onions. Пирожки́ meat pies or small bowl of ка́ша cooked buckwheat may accompany certain kind of soup.

Russian soups include:

Борщ made with beef stocks, beets, onions, cabbage, potatoes and carrots. It is often served with sour cream.

Щи made with cabbage but no beets. It is considered to be Russian while Борщ is Ukrainian. Different types of щи include:

Рассо́льник made with chicken giblets, veal kidneys, vegetables and pickles and served with sour cream.

Бульо́н clear broth. Often contains фрикаде́льки little meat balls; sometimes served с яйцо́м with chopped hard-boiled eggs or accompanied by пирожки́ с мя́сом meat pies.

Уха́ fish soup.

Соля́нка spicy soup made with fish, meat or sausage.

Окро́шка cold summer soup made with квас kvas, beets, fresh cucumbers and hard-boiled eggs and served with fresh dill, sour cream and spring onions.

Свеко́льник sweet and sour beet soup, served cold with sour cream.

Харчо́ thick spicy soup made with lamb; a traditional Georgian soup.

Второ́е (literally "second course") is the main course after заку́ски and суп in a full Russian meal. As in the West, the main course may be fish, poultry or meat.

Vegetarians take heart! The following dishes are often offered as main courses:

And finally: nothing is complete without condiments!

On the following pages you'll find a menu from a now-defunct Russian restaurant in Baltimore. It will give you some idea of what the better restaurants in Moscow and St. Petersburg are offering these days.