• Iconic Russia, onion domes and all. Moscow.

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  • Bet your children have never seen a subway station quite like this. Moscow.

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  • Learn how to make your own matryoshka dolls.

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  • In 1776, Catherine II ordered a venue created for masquerades, balls, and other entertainment. With that, the Bolshoi was born.

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Moscow. A Firsthand Family Look at the Russian Capital.

Moscow: Russia’s economic, financial, educational, and transportation center. Think of the city as the brain of Mother Russia. It is the perfect place for your family to begin to understand this enigmatic country.

     Get a handle on what makes the Russians tick.

     After Moscow, we urge you to look further into Russia. Perhaps time in St. Petersburg and beyond? Allow R. Crusoe to create a custom itinerary just for you and yours.


Type:Custom Journeys/Family Journeys


Sample Journey

This journey was created for a family that expressed a particular interest in focusing on one city in Russia. They also had a budding ballerina in the family. Please remember, as you read on, that R. Crusoe & Son can create a journey of any length to fit the needs and wishes of your own family, to address the particular interests of your children (and the adults among you), to add age-appropriate activities, and to create a tour just for you and yours.

Day 1: United States
• Overnight flight to Russia.
Overnight in flight
Day 2: Moscow
• Land in Moscow.
• City tour including Kremlin and its Armory Palace and State Diamond Fund, Red Square, Lenin's Mausoleum, St. Basil's Cathedral, GUM department store.
Overnight in Moscow

Day 3: Sergiev Posad, Moscow
• Drive to Sergiev Posad, Trinity Lavra of St. Sergius (UNESCO World Heritage site), lunch with resident monks, tour vestry.
• Return to Moscow, Bolshoi backstage private tour, Bolshoi performance.
Overnight in Moscow
Day 4-5: Moscow
• Private tour to closed-to-the-public Grand Kremlin Palace and Terem Palace.
• Tretyakov Gallery child-centered guided tour, Metro stations private tour.
• Moscow State Circus performance.

• Secured Command Post Tagansky underground Cold War complex.
• Stalin's bunker.
• Child-centered art project: make a matryoshka doll.

Overnights in Moscow
Day 6: Moscow; United States
• Fly home.

Download this trip Itinerary
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Sample Pricing

Please speak to an R. Crusoe tour specialist for pricing for your family.

For more information, to book, or to speak to an R. Crusoe & Son tour specialist, please call us at 800-585-8555.

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Beef Stroganoff. If It’s Good Enough for the General…

Beef Stroganoff was invented in the 1890s by the chef of Russian General Count Pavel Stroganov. U.S. military men returning home in the 1950s brought back a taste for the dish after serving time in Europe during World War II. Before long, it became an exotic staple in American households.  

     Beef Stroganoff is basically strips of beef with mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries. Be sure to use a tender cut of beef—ideally, tenderloin or top sirloin.

     This recipe comes to us from our travel pertner in St. Petersburg.

Beef Stroganoff.


6 Tbsp. butter

16 oz. top sirloin or tenderloin, cut into 1-inch wide x 21/2-inch long strips (It helps to cut thin strips if you put the meat in the freezer for 20 to 30 minutes first.)

1/3 c. chopped shallots (or onions)

8 oz. crimini mushrooms, sliced

Salt and pepper to taste

1/8 tsp. nutmeg

1/2 tsp. dry tarragon or 2 tsp. fresh tarragon, chopped

1 c. sour cream, room temperature



  1. Melt 3 Tbsp. butter in large skillet on medium heat. Increase the heat to high/med-high, and add the strips of beef. Cook the beef quickly, browning on each side, keeping the heat high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. Sprinkle cooking meat with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
  2. In the same pan, reduce heat to medium, and add the shallots. Cook for a minute or two, allowing shallots to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
  3. In the same pan, melt another 3 Tbsp. butter. Increase heat to medium high and add mushrooms. Cook, stirring occasionally for about four minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
  4. Reduce heat to low, and add sour cream to the mushrooms. You might want to add a Tbsp. or two of water to thin the sauce, if necessary. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil, or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.
  5. Serve immediately over egg noodles, fettuccini, potatoes, or rice.
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