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Main ingredients. Mayonnaise, ketchup, horseradish, pimentos, chives, spices. Russian dressing is a piquant American salad dressing consisting of mayonnaise, ketchup, and other ingredients. Russian dressing is similar to Thousand Island. Some manufactured versions omit the mayonnaise and are clear rather than creamy, more like French or Catalina.
Media: Olivier salad. Olivier salad (Russian: салат Оливье, romanized: salat Olivye, pronunciation ⓘ) is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier. [1] It is popular in the post-Soviet states and around the world. In different modern recipes, it is usually made with diced ...
Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews are centered on seasonal or storable produce, fish and meats. Such food remained the staple for the vast majority of Russians well into the 20th century.
Red caviar. Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon. [1] Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as ikura (イクラ) which derives ...
Мushrooms in cream or béchamel sauce topped with grated cheese and baked in a cocotte. Chicken, fish or seafood can also be used with or instead of mushrooms. Kholodets. A meat jelly that is also known as studen[5][6] Salo. A dish consisting of cured slabs of fatback with or without skin. Stroganina.
Ajvar ( / ˈaɪvɑːr / EYE-var; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. [ 1] The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe . Homemade ajvar is made of roasted peppers. [ 2] Depending on the capsaicin ...
Caviar (also known as caviare, originally from the Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea ...
Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Turkish: tarama [1] + Greek: saláta 'salad' < Italian: insalata [2]) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.