Russia is a multinational country, here you can taste a variety of
sometimes very exotic, dishes of many nationalities - from the Tatar chak-chak (dessert made of dough with honey)
to the Yakut stroganina (fresh frozen fish or meat).
But you can find traditional Russian cuisine in every corner of the country.
Here are 12 must-try dishes in Russia.
Cabbage soup is a soup with cabbage, which was invented in the 11th century.
The ingredient list includes meat, condiments, and sour cabbage pickle dressing.
However, the components may vary depending on the type of cabbage soup (lean, fish, green) and
culinary skills of the chef - many Russians prepare this soup according to their own recipes.
They eat cabbage soup with rye bread, seasoning with sour cream or seasonings.
Pelmeni is without exaggeration the most famous dish of Russian cuisine abroad.
Appeared in the Urals at the end of the XIV century. The very name "dumplings" comes from
from a similar word of the Finno-Ugric group of languages, which literally means "ear of bread".
Classic dumplings are minced meat consisting of beef, lamb, pork,
wrapped in unleavened dough made of flour, eggs and water. Ready-made dumplings are boiled in boiling salted water.
Serve with butter, mustard, mayonnaise or other spices.
Many generations of Russians are familiar with the tradition of making dumplings with the whole family.
The larger the family, the greater the volume of harvesting. Part of what was cooked was cooked immediately, the rest was frozen.
Porridge, like soups, is something without which Russian cuisine is inconceivable. Russians, especially in childhood,
they always eat cereals for breakfast - they are healthy and nutritious. Semolina, pearl barley, oatmeal, buckwheat and more
several dozen varieties … You will most likely be offered porridge for breakfast in a hotel, cafe, student
dining room or visiting. It is served hot, generously flavored with butter. As they say in Russia, you can't spoil porridge with butter,
which means that what is useful will not be harmful even in large quantities.
Pie in Russian cuisine has about the same meaning as pizza in Italian. Russian pies are baked
mainly from unsweetened dough with various fillings - from meat and fish to fruit and cottage cheese.
Cheesecakes, pies, pies, Easter cakes, shangi, gates, kurniki - not a complete list of varieties
of this dish. If you manage to taste the homemade pies, consider yourself lucky.
However, in many catering establishments, they are in no way inferior in quality to those cooked at home.
Pancakes are the oldest Russian dish that appeared in the 9th century. The recipe for one of
the most famous Russian dishes are very simple - milk, eggs, salt, but the cooking process
akin to skill, which not every housewife can master. The batter is poured onto the preheated
there is butter in a frying pan, the chef's task is to bake a ruddy, even pancake without lumps and not let it burn ahead of time.
The thinner the pancakes, the higher the skill level. In Russia, the saying "The first pancake is lumpy" is still in use,
meaning failure at the beginning of a business. Usually pancakes are served hot with sour cream, butter, honey
or wrapped in them various fillings - meat, fish, vegetable, sweet, fruit and others.
Pancakes with caviar are a special chic.
Just as it is hard for Americans to imagine Thanksgiving without a traditional turkey, and Italians
Christmas table without lentils and dzampone, and New Year's table in many Russian families
unthinkable without "Olivier", known abroad as "Russian salad". Named after its creator -
Chef Lucien Olivier, who worked in Moscow in the 19th century, gained particular popularity in the Soviet years.
The ease of preparation and the availability of ingredients played an important role in this.
The classic Soviet "Olivier" included boiled potatoes and carrots, sausage, hard-boiled eggs,
pickles, green peas and dill. All this was cut into small cubes and dressed with mayonnaise.
This salad appeared in Russian cuisine in the 19th century. It is made from boiled beets, potatoes, beans,
carrots, as well as pickles and onions. Filled with sunflower oil. It looks like "dry" borscht.
Pickled cucumbers © shutterstock.com Any meal in Russia is rarely complete without pickles. Often cucumbers, tomatoes,
cabbage, mushrooms of their own salting are the subject of special pride of the hospitable hosts. Crispy pickles
smelling of dill and horseradish, it is customary to have a snack on the traditional Russian digestif - vodka.
Jam is a homemade dessert. The same confiture or jam, only liquid and with whole berries, or
pieces of fruit. Jam is most often made from berries and fruits grown on their own backyard,
or collected in the forest. Consistency, taste and recipe largely depend on the skill and preferences of the hostess. if you
guests will be offered to try grandmother's or mother's jam, do not deny yourself this pleasure.
Pastila is a traditional Russian sweet known from the 14th century. By shape and consistency
resembles marshmallow, but has its own unique taste. Initially, the marshmallow was made from Antonov
apples that grew only in Russia. Since the 19th century, the exclusive Russian dessert has been exported to Europe.
Later they began to make marshmallow from other varieties of apples and berries. Later, honey becomes an important component of marshmallow,
and then sugar. Before the revolution of 1917, Kolomenskaya, Rzhevskaya and Belevskaya were especially popular.
(puff) marshmallow. Nowadays, in Kolomna and Belev, the process of making marshmallows according to old recipes has been resumed.
All types of marshmallows can be purchased in Russian stores.
Kvass is one of the oldest Russian drinks, loved by everyone - from peasants to tsars.
It was first mentioned in 1056. Until the end of the 19th century, it was produced as a low-alcohol drink.
(2-3 degrees) on rye malt with the addition of herbs, berry and fruit juices.
Subsequently, they began to make kvass from ready-made baked bread, crackers. Some Russians still
insist homemade kvass. The drink is very refreshing in the heat. Drink it chilled.
Aspic is meat jelly. Prepared from thick meat broth with pieces of meat, cook the meat for several hours,
and then cooled. Served as a cold appetizer.