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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 ]
Shashlik is also used in Russia as a food to be cooked in an outdoor environment, similarly to barbecue in English-speaking countries. Kholodets (or studen'): Jellied chopped pieces of pork or veal meat with some spices added (pepper, parsley, garlic, bay leaf) and minor amounts of vegetables (carrots, onions). The meat is boiled in large ...
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.
Kasha is one of the Russian traditional dishes. Together with shchi it used to constitute staple foods for poorer people. This fact is commemorated in the Russian saying, "щи да каша – пища наша" (shchi da kasha – pishcha nasha), which literally translates as "shchi and kasha are our food". [8]
Pirozhok [b] (Russian: пирожо́к, romanized: pirožók, IPA: [pʲɪrɐˈʐok] ⓘ, singular) is the diminutive form of Russian pirog, which means a full-sized pie. [c] Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky or pyrohy in Ukrainian and Doukhoborese, and vareniki in Russian.
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 ...
Modeling pelmeni. Buryatia, Russia. The dough is made from flour and water, sometimes adding a small portion of eggs. [3]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 reforms carried out by his followers introduced in particular various meat cuts into Russian cookery. [16] The recipe of the Russian côtelette de volaille is not present in Carême's major work mentioned above, but his "fowl fillet à la Maréchale" could have served as the starting point for the further development of such dishes.