NationMaster - Encyclopedia: Russian cuisine

Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations 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 breads, pancakes, cereals, kvass, beer, and vodka. Flavourful soups and stews centred on seasonal or storable produce, fish, and meats. This wholly native food remained the staples for the vast majority of Russians well into the 20th century. Lying on the northern reaches of the ancient Silk Road, as well as Russia's close proximity to the Caucasus, Persia, and the Ottoman Empire has provided an inescapable Eastern character to its cooking methods (not so much in European Russia but distinguishable in the North Caucasus). Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This is a list of famous and notable chefs and gastronomes (particularly food writers and cookbook authors). ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... Multiculturalism or cultural pluralism is a policy, ideal, or reality that emphasizes the unique characteristics of different cultures in the world, especially as they relate to one another in immigrant receiving nations. ... Peasant Foods (or poor peoples food, sometimes including traditional foods) are those dishes specific to a particular culture made from accessible and inexpensive ingredients and usually prepared and spiced to make them more palatable. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are cold-blooded, covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... This article does not cite any references or sources. ... Tug of war is an easily organized, impromptu game that requires little equipment. ... Mushroom(s) are the fleshy, spore-bearing fruiting bodies of fungi typically produced above ground on soil or on their food sources. ... Several types of berries from the market. ... A jar of honey, shown with a wooden honey server and scones/biscuits. ... Binomial name Secale cereale M.Bieb. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References: ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... Binomial name L. Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in health food. ... Pearl millet in the field The millets are a group of small-seeded species of cereal crops, widely grown around the world for food and fodder. ... Percentages are relative to US recommendations for adults. ... Two pancakes with maple syrup. ... This article is about cereals in general. ... A glass of kvass. ... Leffe, a Belgian beer, served in branded glasses Schlenkerla Rauchbier straight from the cask Beer is the worlds oldest[1] and most popular[2] alcoholic beverage. ... Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka is one of the worlds most popular distilled beverages. ... The Silk Road Silk Route redirects here. ... It has been suggested that this article or section be merged with Caucasus Mountains. ... For other uses of this term see: Persia (disambiguation) The Persian Empire is the name used to refer to a number of historic dynasties that have ruled the country of Persia (Iran). ... Motto Ø¯ÙˆÙ„Øª Ø§Ø¨Ø¯ Ù…Ø¯Øª Devlet-i Ebed-mÃ¼ddet (The Eternal State) Anthem Ottoman imperial anthem Borders in 1680, see: list of territories Capital SÃ¶ÄŸÃ¼t (1299â€“1326) Bursa (1326â€“65) Edirne (1365â€“1453) Constantinople (Ä°stanbul, 1453â€“1922) Language(s) Ottoman Turkish Government Monarchy [[Category:Former monarchies}}|Ottoman Empire, 1299]] Sultans - 1281â€“1326...

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. Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... A glass of red wine This article is about the alcoholic beverage. ... Forms of government Part of the Politics series Politics Portal This box: The term aristocracy refers to a form of government where power is held by a small number of individuals from an elite or from noble families. ... This article does not cite any references or sources. ...

From the time of Catherine the Great, every family of influence imported both the products and personnel - mainly German, Austrian, and French - to bring the finest, most rare, and most creative foods to their table. This is nowhere more evident than in the exciting, elegant, highly nuanced, and decadent repertoire of the Franco-Russian chef. Many of the foods that are considered in the West to be traditionally Russian actually come from the Franco-Russian cuisine of the 18th and 19th centuries and include such widespread dishes as Veal Orloff, Beef Stroganoff, and Sharlotka (Charlotte Russe). Catherine II of Russia Catherine II the Great (21 April 1729â€”6 November [O.S. 17 November] 1796), born Sophie Augusta Fredericka of Anhalt-Zerbst, â€” sometimes referred to as an epitome of the enlightened despot â€” reigned as Empress of Russia for more than three decades, from June 28, 1762 until... Veal Orloff is a 19th century dish of Franco-Russian cuisine. ... Stroganoff Beef Stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce served over rice or noodles. ... It has been suggested that this article be split into multiple articles accessible from a disambiguation page. ...

Soups

Soups have always played an important role in the Russian meal. The traditional range of soups such as shchi, borscht, ukha, rassolnik, solyanka, botvin`, okroshka, and teur' was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others. Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Shchi (Russian щи) is a soup with cabbage as the primary ingredient. ... It has been suggested that Barszcz czerwony be merged into this article or section. ... Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. ... Solyanka (Russian and Ukrainian: соля́нка) is a thick, spicy and sour soup in the Russian and Ukrainian cuisine. ... Okroshka (Russian: Ð¾ÐºÑ€Ð¾ÑˆÐºÐ°) is Russian cold soup. ... Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a vast landlocked region of Asia. ... Beef Stew A stew is a common dish made of vegetables (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ...

Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ... Look up Noodle in Wiktionary, the free dictionary. ... Percentages are relative to US recommendations for adults. ... Shchi (Russian щи) is a soup with cabbage as the primary ingredient. ... Solyanka (Russian and Ukrainian: соля́нка) is a thick, spicy and sour soup in the Russian and Ukrainian cuisine. ...

Cold Soups

Okroshka is a cold soup based on kvas. The main ingredients are vegetables that can be mixed with cold boiled meat or fish with a proportion 1:1. Depending on this, okroshka is called vegetable, meat, or fish. Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ...

There must be two sorts of vegetables in okroshka. The first must have a neutral taste, such as boiled potatoes, turnips, rutabagas, carrots, or fresh cucumbers). The second must be spicy, consisting of mainly green onion as well as other herbs -- greens of dill, parsley, chervil, celery, or tarragon. Different meat and poultry can be used in the same soup. The most common ingredient is beef alone or with poultry. If it is made with fish, the best choice would be tench, European perch, pike-perch, cod, or other neutral-tasting fish. Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Trinomial name Brassica rapa rapa L. For similar vegetables also called turnip, see Turnip (disambiguation). ... Binomial name Brassica napobrassica Mill. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name L. The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. ... This article needs additional references or sources to facilitate its verification. ... Binomial name Anthriscus cerefolium (L.) Hoffm. ... Binomial name L. Percentages are relative to US recommendations for adults. ... This article is about the herb; for the Freedom Call CD see Taragon. ... The tench (Tinca tinca) is a small fish of the Cyprinid family, and is one of the commonest and most widely spread freshwater fishes of Europe. ... Binomial name Perca fluviatilis Linnaeus, 1758 The European perch (Perca fluviatilis) is a species of perch found in Europe and Asia. ... Species (see text) Sander (formerly known as Stizostedion) is a genus of fish in the Percidae (Perch) family. ... the world is coming to the end!!!!! cod is going to eat up alive and do us hard up the emmm. ...

Kvas that is most commonly used is white okroshka kvas, which is much more sour than drinking kvas. Spices used include mustard, black pepper and pickled cucumber (the water used), solely or in combination. Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ... Mustard on bread. ... A deli pickle. ...

And for the final touch, boiled eggs and smetana (sour cream) are added. Smetana is a dairy product in Central and Eastern Europe, a variety of sour cream similar to crÃ¨me fraÃ®che, much heavier than the Western European variety. ...

Teur is very similar to okroshka, the main difference being that instead of vegetables, bread is used.

Botvin`ya is one of the most typical cold Russian soups, that almost went extinct because it is very hard to make. You can find recipes in some modern cookbooks showing how to prepare it "easily" by substituting some of the ingredients, but cutting corners loses much of the real taste.

The name of the soup comes from the Russian word botva, which means "leafy tops of root vegetables," and the ingredients keep in line with the name: leafy tops of young beet, beetroots, oxalate sorrel, green onions, dill, cucumbers, and two types of kvas, then some mustard, lemon juice, and horseradish as spices. Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... Species See text. ... Fresh Swiss chard Fresh water spinach Creamed spinach Steamed kale Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Root vegetables are underground plant parts used as vegetables. ... A beet (called beetroot in the United Kingdom and its former colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. ... Binomial name Rumex acetosa L. The common sorrel, or spinach dock, Ambada bhaji is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable. ... Binomial name Armoracia rusticana P.G. Gaertn. ...

It is eaten as first course or right after a hot soup, before the second course as an appetizer. You have to eat it with two spoons and a fork: the fork is used to take the fish, the first spoon to sip the soup and the second spoon to put ice into the soup, so it stays cold for a long time. Botvin'ya is eaten with fresh rye bread.

Hot Soups

Shchi (cabbage soup) had been the main Russian first course over a thousand years. Although tastes changed, it steadily made its way through several epochs. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these "poor" and "rich" variations were cooked in the same tradition. The unique taste of this cabbage soup was from the fact that after cooking it was left to draw (stew) in a Russian stove. "Spirit of shchi" was inseparable from a Russian izba (log hut). Many Russian proverbs are connected to this soup, such as "Shchi - vsemu golova" ("Shchi is head to everything"). It can be eaten regularly, and at any time of the year.

The richer variant of shchi includes several ingredients, but the first and last components are a must:

When this soup is served, smetana is added. It is eaten with rye bread. Smetana is a Central and Eastern European variety of sour cream similar to crÃ¨me fraÃ®che, much heavier and sweeter than the Western European variety. ...

"Kislye" (sour) schi are made from pickled cabbage (sauerkraut), "serye" (grey) schi from the green outer leaves of the cabbage head. "Zelyonye" (green) schi are made from sorrel leaves, not cabbage, and used to be a popular summer soup. Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ...

Unlike shchi or other soups based on meat broths, stews are light soups based on vegetables and water.

One vegetable always prevails in stews, hence the name: onion, potato, turnip, rutabaga, lentil, etc. Preference is given to tender vegetables with short boil times and strong unique taste. Beans, sour cabbage, or beetroot are never used. Trinomial name Brassica rapa rapa L. For similar vegetables also called turnip, see Turnip (disambiguation). ... Binomial name Brassica napobrassica Mill. ... Lens culinaris. ...

Ukha is a hot watery fish dish, however calling it a fish soup would not be absolutely correct. "Ukha" as a name for fish broth was established only in the late 17th to early 18th centuries. In earlier times this name was first given to thick meat broths, and then later chicken. Beginning from the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups.

A minimum of vegetables is added in preparation, and in classical cooking ukha was simply a rich fish broth served to accompany fish pies (rasstegai, kuliebiaka, etc.). These days it is more often a fish soup, cooked with potatoes and other vegetables. A wide variety of freshwater fish can be used. There is an opinion that you cannot make a good ukha from seafish, but this is untrue. Fresh fish is best to be cooked, so if it is frozen it is better not to defrost it. Preference is given to smaller, younger fish, with the tail part of bigger fish discarded.

Rassolnik is a hot soup in a salty-sour cucumber base. This dish formed in Russian cuisine quite late - only in the 19th century. About this time the name rassolnik was attached to it, originating from the Russian word "rassol" which means brine (pickle water). Pickle water was known to be used as base for soups from the 15th century at the latest. Its concentration and ratio with other liquids and soup components gave birth to different soups: kal'ya, solyanka, pohmelka, and of course rassolnik. The latest are moderately sour-salty soups on pickled cucumber base. Some are vegetarian, but more often with products like veal or beef kidneys or all poultry giblets (stomach, liver, heart, neck, feet). For best taste there has to be a balance between the sour part and neutral absorbers (cereals, potatoes, root vegetables). Like most Russian soups, rassolnik is whitened with smetana (sour cream).

Kal'ya was a very common dish first served in the 16th-17th centuries. Subsequently it almost completely disappeared from Russian cuisine. Often it was incorrectly called "fish rassolnik." The cooking technique is mostly the same as of ukha, but to the broth were added pickled cucumbers, pickle water, lemons and lemon juice, either separately or all together. The main characteristic of kal'ya is that only fat, rich fish was used; sometimes caviar was added along with the fish. More spices are added, and the soup turns out more piquant and thicker than ukha. Formerly kal'ya was considered a festivity dish.

Solyanka is a thick, piquant soup that combines components from schi (cabbage, smetana) and rassolnik (pickle water and cucumbers), spices such as olives, capers, tomatoes, lemons, lemon juice, kvas, salted and pickled mushrooms are make up a considerably strong sour-salty base of the soup. Solyanka is much thicker than other soups, about 1/3 less liquid ratio. Three types are distinguished: meat, fish, and simple solyanka. The first two are cooked on strong meat or fish broths, and the last on mushroom or vegetable broth. All the broths are mixed with cucumber pickle water. Binomial name L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ... Binomial name Capparis spinosa Linnaeus, 1753 For Australian native Capparis spinosa ssp nummularia, see Caperbush. ...

Noodle soup was adopted by Russians from Tatars, and after some transformation became widespread in Russia. It comes in three variations: chicken, mushroom, and milk. Cooking all three is simple, including preparation of noodles, cooking of corresponding broth, and boiling of noodles in broth. Noodles are based on the same wheat flour or buckwheat/wheat flour mix. Mixed flour noodles go better with mushroom or milk broth. Historically, the term Tatar (or Tartar) has been ambiguously used by Europeans to refer to many different peoples of Inner Asia and Northern Asia. ... Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ...

Main Dishes

Meat

In traditional Russian cuisine three basic variations of meat dishes can be highlighted: - large boiled piece of meat cooked in a soup or porridge, and then used as second course or served cold as a snack:

Studen` (or Kholodets) - Jellied chopped pieces of pork or veal meat with some spices added (pepper, parsley, garliс, bay leaf) and minor amounts of vegetables (carrots, onions). The meat is boiled in large pieces for long periods of time, then chopped, boiled a few times again and finally chilled for 3-4 hours (hence the name) forming a jelly mass, though gelatine is not used because young meat contains enough glue substances. It is served with horse radish, mustard or grinded garlic with smetana. bay leaves Bay leaf (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... Binomial name Armoracia rusticana Horseradish (Armoracia rusticana, syn. ...

- Sub-product dishes (liver, caul fat, rennet), baked in pots together with cereals; Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ...

- Whole animal (bird) dishes or it's part (leg), or large piece of meat (rump) baked on a baking tray in a stove, so called "zharkoye" (from the word "zhar"(жар) meaning "heat")

As a garnish to meat dishes in the past the most common were porridges and cereals, in which the meat was boiled, later on boiled or rather steamed and baked root vegetables (turnips, carrots) as well as mushrooms; additionally the meat, without taking account its type, was garnished with pickled products - pickled cabbage (sauerkraut), sour and soaked apples (mochoniye yabloki), soaked cranberries, "vzvar"s. In modern day conditions baked vegetables to accompany meat dishes can be cooked in foil. Succus formed in the meat roasting as well as melted "smetana" or melted butter is used as gravy to pour on garnishing vegetables and porridges. Meat sauces i.e. gravies on flour, butter, eggs and milk, are not common for traditional Russian cuisine. Root vegetables are underground plant parts used as vegetables. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ...

Various minced meat dishes were adopted from other cuisines and became popular only in the nineteenth and twentieth centuries; for traditional Russian cuisine they are not typical.

Katlyeti (cutlets, meat cakes), a Western European dish popular in modern Russian households, are small pan-fried meatloaves, not dissimilar from Salisbury steak and other such dishes. Made primarily from pork and beef (sometimes also from chicken or fish), they are easily made and require little time. Milk, onions, ground beef, and pork are put in a bowl and whisked thoroughly until it becomes relatively consistent. Once this effect is achieved, the hands are usually powdered with flour to keep the mixture from sticking while you reach to form them into balls (or any shape you'd like, really) and then put into a hot frying pan to cook. When meat was in short supply, a portion of it could be substituted with bread to protect the size and flavour of the katlyeti. Salisbury steak is ground beef shaped to resemble a steak and usually served in brown sauce. ...

Pelmeni (пельмени in Russian, singular pelmen, пельмень; пяльмені in Belarusian) are a traditional Eastern European (mainly Russian) dish usually made with minced meat filling, wrapped in thin dough (made out of flour and eggs, sometimes with milk or water added). For filling, pork, lamb, beef, or any other kind of meat can be used; mixing several kinds is popular. Traditional Ural recipe requires the filling be made with 45% of beef, 35% of lamb, and 20% of pork. Often various spices, such as pepper, onions, and garlic, are mixed into the filling. A 1936 Soviet poster advertising pelmeni. ...

Pelmeni became the "national" dish of Russian Siberia, where they were made in large quantities and stored safely frozen outside for several winter months. By late 19th century, they became a staple throughout urban European Russia. They are prepared immediately before eating by boiling in water until they float, and then 2-5 minutes more. The resulting dish is served with butter and/or sour cream (mustard, horseradish, and vinegar are popular as well). Some recipes suggest frying pelmeni after boiling until they turn golden brown. It has been suggested that Western Siberia be merged into this article or section. ... European Russia can be considered the western areas of Russia, where most of the population is centred. ...

Pelmeni belong to the family of dumplings. They are closely related to vareniki - Ukrainian variety of dumplings with filling made of mashed potatoes, cottage cheese, or cherries, to mention the most popular three. They are also similar to Chinese potstickers. The main difference between pelmeni and other kinds of dumplings is in their shape and size - typical pelmen' is roughly spherical and is about 2 to 3 cm in diameter, whereas most other types of dumplings are usually elongated and much larger. This article does not cite any references or sources. ... Varenyks Varenyks (or vareniki, Ukrainian and Russian: ) are a kind of stuffed dumpling associated with Ukrainian cuisine. ...

Pirozhki (singular: pirozhok; diminutive of "pirog" (pie)) are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked (the ancient Slavic method) or shallow-fried (known as "priazhenie," this method was borrowed from the Tatars in the 16th century). One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature. Three typical fillings for traditional pirozhki are: A diminutive is a formation of a word used to convey a slight degree of the root meaning, smallness of the object named, encapsulation, intimacy, or endearment. ... A Swedish-style saffron bun traditionally consumed en masse with Christmas at hand. ... Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. ...

Shashlyk is a form of Shish kebab (marinated meat grilled on a skewer) popular in former Soviet Union countries, notably in Georgia, Russia, Armenia, Azerbaijan, and Uzbekistan. It often features alternating slices of meat and onions. Even though the word "shashlyk" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century, according to Vladimir Gilyarovsky's "Moscow and Moscovites". From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and by the 1920s they were already a pervasive street food all over urban Russia. 1. ... Shish kebab (şişkebabı; also pronounced Kabab or kabob) means skewer of meat in Persian. ... The Crimean Tatars (sg. ... This article needs cleanup. ... Position of Moscow in Europe Coordinates: , Country District Subdivision Russia Central Federal District Federal City Government - Mayor Yuriy Luzhkov Area - City 1,081 kmÂ² (417. ... Category: Possible copyright violations ... Saint Petersburg (Russian: Санкт-Петербу́рг, English transliteration: Sankt-Peterburg), colloquially known as Питер (transliterated Piter), formerly known as Leningrad (Ленингра́д, 1924–1991) and...

Blini are thin pancakes (very similar to French crêpes) which are often served in connection with a religious rite or festival in several cultures. The word "blin" (singular of blini) comes from Old Slavic "mlin," which means "to mill." Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun during Maslenitsa (Масленица, Butter Week; also known as Pancake Week). This tradition was adopted by the Orthodox Church and is carried on to the present day. Bliny were once also served at wakes, to commemorate the recently deceased. Blini can be made from wheat, buckwheat, or other grains, although wheat blini are most popular in Russia. They are slathered with butter and may be topped with sour cream or caviar, but never with two of them together on a same blin. Home-made Russian-style blini with sour cream, roe and chopped onion. ... The base material for multiple crÃªpes A sweet crÃªpe opened up, with whipped cream and strawberry sauce on it A crÃªpe (pronounced IPA /kreÉªp/, French /kÊ€É›p/) is a type of very thin raw fish usually made grown in the ocean or sea. ... Boris Kustodiev Maslenitsa tuesday Maslenitsa or Pancake week (Russian: , also called Pancake week) is a Russian folk holiday that dates back to the pagan times. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ... ...

Syrniki are fried curd fritters, garnished with sour cream, jam, honey, and/or apple sauce. The word fritter comes from the Latin frictura (fried) by way of Old French and Middle English. ...

Drinks

Almost all Russian traditional drinks are original and are not present in other national cuisines. Those are sbiten', kvas, medok, mors, curdle with raisins, and boiled cabbage juice. Many of them are no longer in use. Long since they were drunk as a complement to meat and poultry dishes, sweet porridge, and dessert. Standing apart from all of them was sbiten, which was replaced by tea by later times in Russia. Sbiten Boyarsky, label Sbiten, also sbiten (Russian: ÑÐ±Ð¸Ñ‚ÐµÐ½ÑŒ, also Ð·Ð±Ð¸Ñ‚ÐµÐ½ÑŒ) is a hot winter Russian traditional drink. ... Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ... Tea leaves in a Chinese gaiwan. ...

One of the most ancient drinks is syta also called myod or medok (pl. medi, medki), which is the diminutive form of the word "honey". It should not be confused with the so-called stavlenniy myod (brewed honey, mead); medok is made of water with small amounts of honey and sometimes hops, "stavlenniy myod" is an alcoholic drink not unlike wine, based on large amount of honey and berry juices. Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... Hop umbel (branched floral structure resembling nested-inverted umbrellas) in a Hallertau hop yard Hops are a flower used primarily as a flavouring and stability agent in beer, as well as in herbal medicine. ... A glass of red wine This article is about the alcoholic beverage. ...

Mors is made of berry juice, mixed in different proportions with water, slightly fermented. Curdle is prepared on raisins and is slightly fermented as well. Cabbage juice (fresh, but more often sour, from fermented cabbage) is boiled with a small amount of sugar. These drinks do not keep long and are made in small amounts in household conditions.

Kvas and sbiten' on the other hand were always mass-produced drinks. Most widespread was kvas, having a few dozen variations. Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ... Sbiten Boyarsky, label Sbiten, also sbiten (Russian: ÑÐ±Ð¸Ñ‚ÐµÐ½ÑŒ, also Ð·Ð±Ð¸Ñ‚ÐµÐ½ÑŒ) is a hot winter Russian traditional drink. ...

The basic method of preparing kvas is that out of water, flour, and malt liquid, a dough is made which is subjected to fermentation. This fermented "zator" is diluted by water; yeast, sugar, and aromatic additives are mixed in and then it is brewed. The role of additive can be played by fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint. Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ... â€œCherry treeâ€ redirects here. ... Binomial name Rubus idaeus L. The Raspberry or Red Raspberry (Rubus idaeus) is a plant that produces a tart, sweet, red composite fruit in summer or early autumn. ... Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ... MiNT (MiNT is Now TOS) is an alternative operating system (OS) kernel for the Atari ST computer and its successors which is free software. ...

Compared to kvas, sbiten' is very simple to prepare. Separately, honey and sbiten' flavor (spices, juices) are boiled down and then these two parts are combined and boiled again. It is a hot winter drink. Sbiten Boyarsky, label Sbiten, also sbiten (Russian: ÑÐ±Ð¸Ñ‚ÐµÐ½ÑŒ, also Ð·Ð±Ð¸Ñ‚ÐµÐ½ÑŒ) is a hot winter Russian traditional drink. ...

Tea was introduced to Russia from China in XVII century and in 200 years spread throughout the whole country, becoming arguably the most popular national drink, and forcing sbiten' out of competition. Black tea is by far the most popular type, but since XIX century incursions in Central Asia the knowledge and interest in green tea is slowly increasing. Today Russia remains one of the biggest tea consumers and importers in the world. Tea leaves in a Chinese gaiwan. ... Black tea Black tea is more oxidized than the green, oolong and white varieties; all four varieties are made from leaves of Camellia sinensis. ... Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ...

Until the last third of the 20th century most tea was imported from China, but since the Sino-Soviet split this trade diminished, and now Russia imports most its tea from India and Sri Lanka, of which Darjeeling is the most prized sort. Improved rerlationships with China again increased interest in Chinese teas, so imports are growing once more. The Sino-Soviet split was a major diplomatic conflict between the Peoples Republic of China (PRC) and the Union of Soviet Socialist Republics (USSR), beginning in the late 1950s, reaching a peak in 1969 and continuing in various ways until the late 1980s. ... Darjeeling (Nepali: , Bangla: à¦¦à¦¾à¦°à§à¦œà¦¿à¦²à¦¿à¦‚) is a town in the Indian state of West Bengal. ...

Peter The Great might be credited with introduction of coffee to Russia, but generally coffee, while generally well regarded, didn't achieve the same position as tea, remaining mostly the drink of an educated urban elite. Peter I Emperor and Autocrat of All Russia Peter I (Pyotr Alekseyvich) (9 June 1672–8 February 1725 [30 May 1672–28 January 1725 O.S.1]) ruled Russia from 7 May (27 April O.S.) 1682 until his death. ... A cup of coffee Workers sorting and pulping coffee beans in Guatemala Mature coffee fruit still on the plant Coffee is a widely consumed beverage prepared from the roasted seeds â€” commonly referred to as beans â€” of the coffee plant. ...

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Cold Soups

Hot Soups

Main Dishes

Meat

Drinks

External links

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Soups