Russian cuisine

[bluesky]

 Borsch, of course, is beet soup, and one of the most famous Russian traditional foods. Beets seem a strange base for soup to many Westerners, but there are plenty of reasons that this hearty soup is one of Russia’s most famous dishes. Full of vegetables and meat, the layered flavors in this soup are especially nice with a dollop of fresh sour cream.

 You may have already heard of pirozhki. These little pastries can be packed full of potatoes, meat, cabbage, or cheese.
 Pelmeni are pastry dumplings filled typically with meatballs. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth. Definitely a favorite in Russia and abroad!
You can expect to find sour cream, or slivki, accompanying almost any Russian traditional food—with crepes, in soups, and even sometimes in dessert. Often, this sour cream is fresh and often melts into any warm dish, adding to its distinctive flavor.

[Mariria]

Many of the foods that are considered in the West to be traditionally Russian actually come from the French cuisine of the 18th and 19th centuries and got mixed with Russian foods, and include such widespread dishes as Veal Orloff, Beef Stroganoff, and Chicken Kiev.
Russia's great expansions of territory, influence, and interest during the 16th–18th centuries brought more refined foods and culinary techniques. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and liquor were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination.
The foundations of russian cuisine were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of hleb(bread)s, pancakes, cereals, kvass, beer, and vodka. soups and stews full of flavor are centered on seasonal or storable produce, fish, and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century.
Soups have always played an important role in the Russian meal. The traditional staple of soups such as shchi, ukha, rassolnik, solyanka, botvinya, okroshka, borsch and tyurya was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others.

The essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins. Fresh fruits are rarely used in cooked food.

Bread has always played a central role in the Russian diet. Russians love a dark, heavy rye bread.
Russian cuisine is healthy and delicious. Russian dishes are easy to cook and they do not demand advanced skill or special ingredients. Everybody who knows what a stove is can cook delicious Russian dishes.

[Sennaya]

I wonder if Pelmini are Russian? They also look like Japanese won ton or Chinese dumplings?

[Mariria]

They also looks like Italian Ravioli.
What do you think?

[chinhphucgiacmo]

THanks for share,it is useful

[mike4mayo]

They also looks like Italian Ravioli.
What do you think?

yes,it does looks like Italian Ravioli.But its taste is different.

[HowardDikinson]

Russian cuisine is very authentic and famous for their diversified and distinctive dishes. There are different kinds of soups, fish dishes, meat recipes and sweets which are still popular and being made from centuries.

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[Mariria]

Yes, the distinctive mark of Russian cuisine you can taste in the food. It's flavor is diversified and let you know right away that you are in Russia. You can find the insipid food in Russia. You can go to Russia to develop your taste buds.