Moscow has absorbed the culture and traditions of different nationalities of Russia and Europe. This applies to the Moscow cuisine. Moscow dishes are original, hearty, and different from other regional cuisines of Russia, even if prepared according to the same recipes. Might it be because Moscow is a small Russia? A kind of state within the state, with its own food culture. 
Tsars’ dishes came to be called Moscow dishes, and were always associated with something tasty, nourishing, and large-scale. High standards were achieved with careful selection of food ingredients.

Find here the description of the most popular classic recipes that have stood the taste of time and come down to us.
Moscow Open Pies (Rasstegai)
Russian rasstegai are open pies in the shape of a woman's shoe stuffed with various fillings. As for Moscow style, the obligatory ingredient has always been red salmon or sturgeon.

Inside Moscow open pies, they traditionally added butter and poured rich broth with greens. Pies served as an excellent addition to the Russian soups.


Moscow Sour Soup (Solyanka)
Traditional Russian solyanka is a thick, sour and spicy soup based on cabbage and meat. The first written mention of solyanka dates back to the 15^th century, when it was described as a fatty and spicy soup. It served as an indispensable snack for vodka, since its fattiness was conducive to quick satiation and at the same time staying sober for a longer time. Its main ingredients are cabbage, smoked meat, mushrooms, and cucumber pickles with brine, olives and lemon. Some cooks make solyanka with fish instead of meat. Solyanka is popular again. It can be found in the menu of both expensive Moscow restaurants and small cafes.

Moscow Borsch
A classical borsch recipe is based on pork. However, Moscow borsch is cooked with beef, zucchini, beans and even apples. 

Moscow borsch is not common in modern Russian cafes and restaurants any more. However, the restaurants specializing in Russian cuisine try to include it in the menu as an alternative to Ukrainian borsch.
Read an article about Russian borsch

Moscow Beef 

Moscow beef dish is a reminder that the Russians are not indifferent to everything French.
Isn’t it akin to beef the French way?

Moscow Salad (aka Stolichny Salad)

In the 1930s, the famous Russian Salad gave way to Moscow Salad. Its recipe was created by chef cook I. M. Ivanov from the restaurant "Moscow".
He replaced the hazel grouse with more affordable chicken. The capers and the salted caviar disappeared from the Russian salad, with crayfish tails only remaining from the classical recipe. Later on in the Soviet period, carrots, green peas and sausages came to be added to Moscow Salad.

Russian Cuisine – Traditional Russian Dishes You Should Try
Other Reginal Cuisines of Russia

 Photos from here and here as well as from article sources below