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Pelmeni—boiled dumplings with meat filling Caviar—a delicacy that is very popular in Russian culture. The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which ...
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 ]
Tushonka (Russian: тушёнка, IPA: [tʊˈʂonkə], from тушение, 'braising') is a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc. [1] [2] It has become a common name for different kinds of canned stewed meat, not all of which correspond to the strict GOST standards. [3]
The first complete recipes of Pozharsky cutlets were published in a Russian cookbook in 1853; the cookbook included a recipe for chicken cutlets and one for fish cutlets. [ 2 ] [ 13 ] Pelageya Alexandrova-Ignatieva notes in The Practical Fundamentals of the Cookery Art (1899–1916) that the same cutlets can also be made from game ( grouse ...
Shashlik, or shashlyck (Russian: шашлык shashlyk pronunciation ⓘ), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab.It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, [1] [2] and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union ...
The filling can be minced meat (pork, lamb, beef, fish or any other kind of meat, venison being particularly traditional for colder regions) or mushrooms, or a combination of the two. The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork. [4]
Russian chicken dishes (4 P) Pages in category "Russian meat dishes" The following 3 pages are in this category, out of 3 total.
Doctor's sausage. Doctor's sausage (Russian: Докторская колбаса, romanized: Doktorskaya kolbasa) is a popular variety of emulsified boiled sausage in Russia and the former Soviet republics, corresponding to GOST standard 23670-79, similar in size to bologna, mortadella or Jagdwurst but much lower in fat.