Russian Food

Russian cuisine is versatile and diverse. It has evolved over the centuries and has borrowed heavily from the culinary traditions of other countries. Interestingly, Russian Foods and recipes vary by region: for example, food in northern Russia is very different from the Volga region, and food in Siberia is different from Moscow.
Traditionally, food in Russia is prepared in an oven with a special temperature system. Thus, cooking methods such as boiling, boiling, frying, rolling (ie, large amounts of oil in a pan) are common in Russian cuisine.
The Russian diet is traditionally based on grains (cereals, buckwheat) and vegetables - from the legendary kohlrabi root to turnips, beets and cabbage. In the eighteenth century (not without uproar, you know), the potato was introduced. All Russia, which is Russia - all other vegetables in the "Pak Olympics" should be removed immediately.
A characteristic of traditional Russian cuisine is that in the past vegetables were hardly chopped or cut into large pieces, they were cooked and boiled whole and rarely mixed.
Perhaps no other cuisine in the world has such soups: cabbage soup, pickled cucumber, black, corn, botvinya, okroshka, borsch, beetroot, cold, goulash, asolanka... Not in Russia in the 18th century: " In mix soup” bread, roti etc.
In traditional Russian cuisine, there is not only the meat of domestic animals and birds (mutton, pork, lamb, chicken), but also a variety of game - mezdvezatin, deer, deer, quail, birds, wild boar, pork soup, Jelly (jelly) is used. Used in Russian cuisine stuffed pork
Fish has a strong tradition in Russian cuisine, and only river fish is eaten outside of the "Pomeranian" region. The most popular way to cook fish in the kitchen is ribnek - cooking whole fish in a ramekin.
Russian culinary traditions cannot be imagined without various cakes. These include gingerbread, port, shanghai, kolob, Easter pastry, cake, klobk, karniki, skinkki, doughnuts, cheese, pretzels, kolobok, pretzels, dryers, kalachi, cakes and pies (with various fillings), mushrooms, pears and are rust; Clouds, roses and late greens) - you can list endlessly. Other good baked goods include meatballs, pancakes, and pastries.
Russian cuisine cannot be described without dairy products - cottage cheese (called cottage cheese until the 18th century), yogurt, sour cream, vernet, sarniki (cottage cheese) and other types of cheese.
There is also a large selection of traditional drinks in Russia - fruit drinks, kisal, kali, salt, sauerkraut soup (not to be confused with the soup of the same name!), forest tea (today it is called herbal tea), nutrition Rich honey beer, Sabitan - and of course rum and the various infusions above.

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