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Recipes from other countries |
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Recipes from Asia |
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Culinary map Asia |
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Travel to Asia |
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Worldcook's RECIPES from RUSSIA |
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 Bitotsjki |
 Apple cranberry cake |
 Russian eggs |
 Borscht |
 Beef Stroganoff |
 Kissel |
 Cabbage pie |
 Cream cheese buns |
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Russia is a country of enormous proportions;
from west to east it measures 10,000 kilometer; it has twelve time zones
and many different types of climates. Speaking about one culinary tradition
is therefore impossible. What you can say, is that Russians love eating
and drinking. They often start the meal with many different "zakoeski" (starters)
like stuffed eggs, caviar,
blini or
salat olivier. These are guided
by a number of "sto grams"', which stands for vodka, serve in a quantity
of 100 gram. Every glass is emptied at once and then somebody makes a speech,
to the health and wealth of the country's leader or each other's. Many speeches
and hundred grams later, the real meal begins. As a main course, one may
have sturgeon, the giant fish which grows from the minuscule caviar eggs.
In the Russian cuisine, one uses ample dill and horseradish, the latter imported in the 15th century by the Germans on their journeys towards the East. Thick soups like cabbage soups and borscht are served in winter time. That is also the time to eat the conserved food items like pickled tomatoes and peppers and fruits like cherries in sugar syrup and jams, from the harvest in summer around the dachas. In every basement you see enormous glass pots, called "bankas" of sometimes 10 liters. |
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 Herring in fur coat |
 Pirogi |
 Salmon salad |
 Lemon pavlova |
 Blueberry Romanov |
 Blini with salmon |
 Kulich bread |
Plov |
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Russia has vast woods where
the Russians like to search their mushrooms
and wild berries like blackberries and
elderberries. Buckwheat is served
with a meal like others would eat rice or
potatoes, but also for breakfast with
milk and sugar and buckwheat flour is used for
blini. Blini are served at Maslitsa,
which takes place in
February at the start of
Lent before Easter. The serious
believers fast for 48 days, a period full of special food rules. But then
Easter
is the most important holiday again, making up for the hunger with
mountains of food and drink and colored edible or non-edible
eggs, the most
famous being the Fabergé egg. On Easter
day they feast on Pascha. |
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 Pickled herring |
 Fish and carrot stew |
 Stuffed eggs |
 Cheese pudding |
 Pelmeni |
 Salat olivier |
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