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 choppe