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Beef Stroganoff or beef Stroganov [a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana ().From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe.
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 ]
The name syrniki is derived from the Slavic word syr (сир), meaning a soft curd cheese. [3] [4] The Ukrainian language retains the old Slavic sense of the word, as in domashnii syr (домашній сир, literal translation 'domestic cheese'), whereas in Russian another old Slavic word for curd cheese, tvorog (творог), is used.
Moreover, many of its recipes relied on ingredients that were unavailable and techniques that were impractical in Soviet Russia. [citation needed] Tasty and Healthy Food was subtitled "To the Soviet Housewife from the People’s Commissariat of the Food Industry" and represented its recipes as a reference work for the new Soviet cuisine. [5]
Tatar cuisine recipes, from V.V. Pokhlebkin, National Cuisines of the Peoples of the World, Moscow, 1990 (in Russian). Retrieved on 11 May 2009 Retrieved on 11 May 2009 "The Tartars eat raw meate, and most commonly horse-flesh, drinke milk and blood as the Nomades of old."
Okróshka (Russian: окро́шка [ɐˈkroʂkə]) is a cold soup of Russian origin, which probably originated in the Volga region. [1] [2]The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and kvass, which is a low-alcoholic (1.5% or less) beverage made from fermented black ...
The Russian “model of simple attrition is unchanged. The enemy inevitably wears down before the Russian steamroller wears down,” as analysts Keith D. Dickson and Yurij Holowinsky put it .
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]