Horse meat. Kazan, the capital of Tatarstan is a fascinating stop on the Trans-Siberian railway. Its name comes from Count Dmitry Guriev, Russia's finance minister, who inspired a serf chef to invent the dish when the count visited an old friend. The resulting dish is served with butter or sour cream (mustard, horseradish, and vinegar are popular as well). Botvinya is another type of cold soup. Where to try it: Easy to eat one-handed and on the go, pirozhki are perhaps the most commonly available street food in Russia. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter. Its popularity was for many centuries concentrated in the Lands of Novgorod. Spicy herbs (onions, celery, dill, garlic, pepper, bay leaf). Pozharsky cutlet is a more elaborated version which was adopted by French haute cuisine. The abundance of vegetarian dishes in Russian cuisine is linked to Christian Orthodox fasting, which requires people to abstain from animal products. ; Shashlik (Russian Pork Kebabs): A tender, juicy, traditional favorite. Sweet tooth? This dish is one of the main New Year buffets. It comes in three variations: chicken, mushroom, and milk. Vinegret (from French vinaigrette), a salad made of boiled beets, potatoes, carrots, pickles, onions, sauerkraut, and sometimes peas or white beans. These piping hot parcels of bite-sized goodness are made from unleavened dough, folded around a stuffing of ground meat (usually pork lamb, chicken or beef) and flavoured with onion, garlic, pepper and spices. Svyokolnik (also known as Kholodnik) is a cold borscht. Usually okroshka is served with Smetana. The oven had two compartments—one for slow cooking and the other for quick baking. Domestic cultivation exists in the southern regions of the country (mostly in Krasnodar Krai), but local supply is very limited compared to national consumption. 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. 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. The main characteristic of kal'ya is that only fat, rich fish was used; sometimes caviar was added along with the fish. The basic method of preparing kvass includes water, flour and liquid malt; these ingredients are used to make a dough that is subjected to fermentation. A common recipe involves both cured and fresh beef as well as ham and sausages. Spices used include mustard, black pepper and pickled cucumber (specifically, the liquid from the pickles), solely or in combination. Russian Drinks Okroshka. Holodets is a traditional Russian meal which is served during various celebrations. Russian cuisine is a reflection of the geographic diversity of Russia, the religious beliefs, and the traditions and ways of life. Russian cuisine is very multifaceted and diverse. Russian Food & Recipes Discover authentic Russian cuisine with our library of recipes and resources on everything you need to know about Russian food and culture. Syrniki are fried curd fritters, garnished with sour cream, jam, honey or applesauce. Traditionally, various spices, such as pepper, onions, and garlic, are mixed into the filling. Kotleti are usually made of beef or chicken, however most of Russian-style restaurants will offer you pike patties as well (and those are usually fantastic). In contrast to the other chocolate-coated marshmallow-like confectioneries they normally do not include a biscuit layer. A dish that arrived in Russia by way of Georgia, it’s often eaten with adzhika (a spicy red sauce from the Caucus) and lavash (Georgian flatbread). Beef Stroganoff: Sautéed pieces of beef served in a sauce with smetana (sour cream). Kissel can also be served on pancakes or with ice cream. 15. Kulich is a kind of Easter bread that is traditional in the Orthodox Christian faith and is eaten in countries like Russia, Belarus, Ukraine, Bulgaria, Romania, Georgia, Moldova, North Macedonia and Serbia.[9][10]. [12] It is usually served as an accompaniment to a rich Easter bread called paska in Ukrainian and kulich in Russian.[13]. Its concentration and ratio with other liquids and soup components gave birth to different soups: solyanka, shchi, and of course rassolnik. It is also eaten on its own as a sweet. Where to try it: Borscht is found on the menus of high-class eateries and homely cafes alike. … These flatbreads with a cheese and potato filling are traditionally cooked in a cast-iron skillet and served with garlic and dill sauce on the side. derketta / Getty Images. It was commonly consumed during rough times such as (the Russian Revolution, World War I, World War II) and by poor peasants. Mixed flour noodles go better with mushroom or milk broth. 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. Cooking all three is simple, including preparation of noodles, cooking of corresponding broth, and boiling of noodles in broth. Onions, carrots, garlic, peppers and tomato are added, with an array of other vegetables and herbs for extra colour. 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