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# A working group at the Ministry of Industry and Trade will draw up a list of more than 250 dishes to be included in the standard of Russian cuisine, RBC reports
- URL: https://theparnassian.com/en/rabochaia-gruppa-pri-minpromtorge-podgotovit-perechen-iz-bolee-chem-250-naimenovanii-bliud-kotorye-voidut-v-standart-russkoi-kukhni-pishet-rbk/
- Published: 2025-09-10T11:16:04.000Z
- Updated: 2026-10-01T05:28:47.000Z
- Author: Alexandr Radayev
- Tags: Mores, Society, Ethnography

The standard is being developed to promote the national cuisine, popularise Russian dishes and secure their status in law. The standard of Russian cuisine will be written according to the rules of ISO international certification (International Organization for Standardization, which confirms conformity with international quality standards). The Italian, French and Korean cuisines already work with such standards.

A working group has been formed to draft the standard: it includes historians of Russian cuisine, as well as representatives of the restaurant business and industry associations. At present the group is considering a number of questions concerning the history of Russian cuisine and its varieties, taking into account the place of origin of the products, key characteristics, terms and descriptions; in addition, the experts are debating the correct naming of dishes: for instance, *kholodets* or *studen* (both meaning jellied meat), sauerkraut or "fermented cabbage".

The basis of the methodological recommendations will be the "people's" culinary classics — *shchi*, *rassolnik*, pan-cooked *selyanka* (*solyanka*), and "stuffed" goose and duck (that is, with various fillings). The list will also include the delicacies of Russian cuisine — *kurnik*, beef tripe and *viziga* (a product made from the notochord running along the spine of sturgeon, used in the preparation of fillings for pies and *kulebyaka*).

The standard of the national cuisine is promised to be presented on 1 October.