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This is a list of notable dishes found in Russian cuisine. [1] Russian cuisine is a collection of the different cooking traditions of the Russian Empire . The cuisine is diverse, with Northeast European / Baltic , Caucasian , Central Asian , Siberian , East Asian and Middle Eastern influences. [ 2 ]
Pelmeni are a traditional Eastern European (mainly Russian) dish usually made with minced meat filling, wrapped in thin dough (made out of flour and eggs, sometimes with milk or water added). For filling, pork, lamb, beef, or any other kind of meat can be used; mixing several kinds is popular. The traditional Ural recipe requires the filling be ...
Slovak cuisine (7 C, 43 P) Slovenian cuisine (7 C, 44 P) Pages in category "Slavic cuisine" The following 21 pages are in this category, out of 21 total.
This is a list of Russian desserts. Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, as Russia is by area the largest country in the world. [1] Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia.
Paskha (also spelled pascha, or pasha; Russian: па́сха; ; "Easter") is a Slavic festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent. It is made during Holy Week and then brought to Church on Great Saturday to be blessed after the Paschal Vigil.
The tradition is known locally by its Slavic names, all literal variants of "bread and salt": Belarusian: Хлеб і соль, Bulgarian: Хляб и сол, Czech: Chléb a sůl, Macedonian: Леб и сол, Polish: Chleb i Sól, Russian: Хлеб-соль, Serbo-Croatian: Хлеб и со, Hlȅb i so, Slovak: Chlieb a soľ, Slovene: Kruh in sol, Ukrainian: Хліб і сіль.
Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms.
Historically, it was often served with cheese paska bearing the symbol ХВ (from the traditional Easter greeting of Христос воскрес (Khristos voskres, "Christ is risen"). Kulich is only eaten between Easter and Pentecost. [9] The recipe for kulich is similar to that of Italian panettone, but is denser and thus weighs considerably ...