Cold entrée made of stewed vegetables (predominantly courgettes). Usually it is eaten with bread[4]
Julienne
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.
Cold soup of mostly raw vegetables like cucumbers, spring onions, boiled potatoes, with eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, topped with sour cream[8]
A cabbage soup.[10] Also can be based on sauerkraut.[10] Kislye Shchi (sour shchi) despite its name is a fizzy beverage similar to kvass, usually with honey.[citation needed]
Russian traditional soup.[11] It is traditionally made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted.
Diced potatoes, eggs, chicken or bologna, sweet peas, and pickles with a mayonnaise dressing. Other vegetables, such as carrot or fresh cucumbers, can be added.[17][5]
Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.[18][19][20] Other ingredients, such as green peas or beans, are sometimes also added.[19][20] Dressed with vinaigrette, mayonnaise or simply with sunflower or other vegetable oil.
Literally navy-style pasta, a dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stewed ground meat, fried onions and seasoned with salt and black pepper.
A dish invented by the French[26] consisting of braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, topped with bechamel sauce and cheese. Various versions of this dish usually go by the name French-style meat in Russia today.
A large round braided bread, traditionally baked from wheat flour and decorated with symbolic flags and figurines, such as suns, moons, birds, animals, and pine cones.
Historically, kalach meant any kind of white bread, and before modern methods of grinding wheat came into use, white bread was classed as a type of fancy bread.
A dome-shaped savoury type of Russian pirog, usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components.[33][34]
A Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits.[40]
A type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine.
Non-alcoholic sweet beverage, that may be served hot or cold, depending on tradition and season. It is obtained by cooking fruit such as strawberries, apricots, peaches, apples, rhubarb, gooseberries, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners.
It is composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally it is made by distilling the liquid from cereal grains or potatoes that have been fermented, though some modern brands use fruits or sugar as the base.
A fermentedcereal-based non-alcoholic or low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It stems from the northeastern part of Europe, where the grain production is thought to have been insufficient for beer to become a daily drink. In recent years it has regained its original popularity, often marketed as a national soft drink or "patriotic" alternative to cola.
^ a b c d e f g h"Don't Miss These 10 Russian Dishes When Going To The World Cup". caspiannews.com. November 29, 2017. Retrieved 23 December 2017.
^Encyclopaedia of Contemporary Russian. Taylor & Francis. 2013. p. 296. ISBN978-1-136-78786-7. Retrieved December 23, 2017.
^ a bSchultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 65. ISBN978-0-313-31101-7. Retrieved December 23, 2017.
^Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 125. ISBN978-1-880100-42-4. Retrieved December 23, 2017.
^Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 66. ISBN978-0-313-31101-7. Retrieved December 23, 2017.
^ a bWright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. p. pt51. ISBN978-0-544-17779-6. Retrieved December 23, 2017.
^"UNESCO - Culture of Ukrainian borscht cooking". ich.unesco.org. Retrieved 2024-03-14.
^Sheraton, M.; Alexander, K. (2015). 1,000 Foods to Eat Before You Die: A Food Lover's Life List. 1,000-- before you die book. Workman Publishing. pp. 420–421. ISBN978-0-7611-4168-6. Retrieved December 23, 2017.
^Gorina, R. (1945). Russian Fare: A Selection of Recipes. New Europe Publishing Company Limited. p. 6. ISBN9780875571065. Retrieved December 23, 2017.
^Meyers, P. (1978). The peasant kitchen: a return to simple, good food. Vintage Books. pp. 97–98. ISBN978-0-394-72651-9. Retrieved December 23, 2017.
^Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 51. ISBN978-1-880100-42-4. Retrieved December 23, 2017.
^Calzolaio, Scott (December 19, 2017). "What's cooking this holiday season". Milford Daily News. Retrieved December 23, 2017.
^Perianova, I. (2013). The Polyphony of Food: Food through the Prism of Maslow's Pyramid. Cambridge Scholars Publishing. p. 137. ISBN978-1-4438-4511-3. Retrieved December 23, 2017.
^В. В. Похлёбкин, Кулинарный словарь от А до Я, статья Винегрет, изд. Центрполиграф, 2000, ISBN5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary, Tsentrpoligraf publishing house, 2000)
^ a bИ. А. Фельдман, Любимые блюда, изд. Реклама, 1988, с. 180-186, ISBN5-88520-031-9 (I. A. Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180-186)
^ a bЛ. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія, Київ, Вища школа, 1992, с. 218 (L. I͡a. Starovoĭt, M. S. Kosovenko, Z͡h. M. Smyrnova, Kulinarii͡a (Cookery), Kyiv: Vyshcha Shkola, 1992, p. 218)
^Von Bremzen, A.; Welchman, J. (1990). Please to the Table: The Russian Cookbook. Workman Pub. p. 146. ISBN978-0-89480-753-4. Retrieved December 23, 2017.
^Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 78. ISBN978-0-313-32773-5. Retrieved December 23, 2017.
^Barber, C. (2015). Pierogi Love: New Takes on an Old-World Comfort Food. Gibbs Smith. p. 42. ISBN978-1-4236-4066-0. Retrieved December 23, 2017.
^Russian Travel Monthly: A Publication of Russian Information Services, Inc. Russian Information Services. 1994. pp. 4–5. Retrieved December 23, 2017.
^Art & Auction. Art & Auction Magazine. 2004. Retrieved December 23, 2017.
^Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 62. ISBN978-0-313-31101-7. Retrieved December 23, 2017.
^"Meet the Man Who's Building a Fast-Casual Blini Empire". Food & Wine. December 15, 2017. Retrieved December 23, 2017.
^Lonely Planet Russia. Travel Guide. Lonely Planet Publications. 2015. p. pt327. ISBN978-1-74360-501-1. Retrieved December 23, 2017.
^Jones, C.C. (2013). A Year Of Russian Feasts. Transworld. p. pt82. ISBN978-1-4464-8878-2. Retrieved December 23, 2017.
^Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 86. ISBN978-0-313-32773-5. Retrieved December 23, 2017.
^ a bSchultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 67. ISBN978-0-313-31101-7. Retrieved December 23, 2017.
^Vos, H. (2010). Passion of a Foodie - An International Kitchen Companion. Strategic Book Publishing. p. 158. ISBN978-1-934925-63-8. Retrieved December 23, 2017.
^Вильям Похлебкин. Кулинарный словарь, Курник. Москва: Центрполиграф, 2007, ISBN978-5-9524-3170-6 (William Pokhlyobkin. The Culinary Dictionary, "Kurnik". Moscow: Centrpoligraph, 2007; in Russian)
^Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 200. ISBN978-0-313-32773-5. Retrieved December 23, 2017.
^Petrovskaya, K.; Wayne, K.P. (1992). Russian Cookbook. Dover. p. 143. ISBN978-0-486-27329-7. Retrieved December 23, 2017.
^Encyclopaedia of Contemporary Russian. Taylor & Francis. 2013. p. 136. ISBN978-1-136-78786-7. Retrieved December 23, 2017.
^Molokhovets, E.; Toomre, J. (1998). Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives. Indiana-Michigan Series in Rus. Indiana University Press. p. 334. ISBN978-0-253-21210-8. Retrieved December 23, 2017.
^Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 126. ISBN978-1-880100-42-4. Retrieved December 23, 2017.
^Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 597. ISBN978-0-19-931362-4. Retrieved July 22, 2017.
^Russian History: Histoire Russe. University Center for International Studies, University of Pittsburgh. 1995. pp. 20–21. Retrieved December 23, 2017.
^Molokhovets, E.; Toomre, J. (1998). Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives. Indiana-Michigan Series in Rus. Indiana University Press. p. 468. ISBN978-0-253-21210-8. Retrieved December 23, 2017.
^"ЭСБЕ/Морс — Викитека". ru.wikisource.org. Retrieved 23 December 2017.
^SRAS.ORG. "Mors: Russian Fruit Drink". www.sras.org. Archived from the original on 28 August 2018. Retrieved 23 December 2017.
^"CranberryJuice". NMU Languages, Literatures and International Studies. Retrieved 23 December 2017.
^ГОСТ 31455-2012. Ряженка. Технические условия (International State Standard GOST 31455-2012. Ryazhenka. Specifications; in Russian)
^Russian Life. Rich Frontier Publishing Company. 2003. p. 58. Retrieved December 23, 2017.
^Goldstein, Darra (1999). A taste of Russia : a cookbook of Russian hospitality (2nd ed.). Montpelier, VT: Russian Life Books. ISBN9781880100424. varenets.
^ a btranslated; introduced; Toomre, annotated by Joyce (1998). Classic Russian cooking : Elena Molokhovets' A gift to young housewives (1st paperback ed.). Bloomington: Indiana University Press. ISBN978-0-253-21210-8.
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