Mors is made by squeezing juice out of berries and mixing it with water. A dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. A variation of traditional cutlet, Pozharskaya kotleta is made of ground chicken or veal. But come to think of it, Soviet Union existed only for seventy years. Traditional Russian food is devoid of green vegetables and fruits mainly because of the fact that the country experiences logn and very severe winters. Dressed with sunflower or olive oil. Chopped veal, ham, or crawfish tails may be added as well.[3][4][5][6]. Pickle water was known to be used as a base for soups from the 15th century at the latest. The filling usually contains fish, but may also contain meat, liver, rice or mushrooms. Kvass is an ancient and still widely popular bread-based drink. It’s easiest to get tvorog at a supermarket. It is commonly produced and sold in the countries of the former Soviet Union. Serve over egg noodles. Its concentration and ratio with other liquids and soup components gave birth to different soups: solyanka, shchi, and of course rassolnik. While we are on the topic of cottage cheese, here’s another variation: zapekanka. It was commonly consumed during rough times such as (the Russian Revolution, World War I, World War II) and by poor peasants. A mild bologna-like sausage is sometimes used. This dish formed in Russian cuisine quite late—only in the 19th century. [19] The form typically resembles traditional meringue. This is my friend Sasha's Russian family recipe for borscht. Although tastes have changed, it steadily made its way through several kitchen dwellers. Despite its reputation as a delicacy, caviar is an acquired taste. Vodka can be either grain or potato based and is frequently flavored with a great variety of ingredients ranging from hot-pepper and horseradish to fruits and berries. Dining in Russia is getting more exciting by the day. In Russia, of course, nobody calls it “Russian salad”. Vodka is the best known of Russia's alcoholic products and is produced, with some variation, throughout the country. Use that bounty of zucchini in these tasty fritters, which can make a tasty vegetarian main or can be served alongside your favorite meat. Leftovers keep well in the refrigerator for a day or two. Porridge gives you energy and good mood for a whole day. Once this effect is achieved, patties are formed and then put into a hot frying pan to cook. Caviar is the salt-cured eggs and roe traditionally extracted from wild (and now highly endangered) sturgeon. Traditionally, various spices, such as pepper, onions, and garlic, are mixed into the filling. This category only includes cookies that ensures basic functionalities and security features of the website. As for blinchiki, these are simply blini stuffed with a filling. In traditional Russian cuisine three basic variations of meat dishes can be highlighted: Traditional Russian Cuisine Dishes, 10 Best Beach Honeymoon Destinations in India, Top 10 Popular Must See Tourist Attractions in St. Petersburg, Russia 2020, Best Most Popular Russian Punk-Rock Bands, Russian Happy Birthday Song Crocodile Gena and Cheburashka in Russian/English, Slavic Russian Mythological Creatures. The kvass most commonly used in cooking is white okroshka kvass, which is much more sour than drinking kvass. Light soups and stews based on water and vegetables, such as svekolnik. At least in the eyes of foreigners. Sushki come from the Russian word sushit which means “to dry”. In reality, black (sturgeon) caviar is so expensive that I probably had it only once in my life. Kulich is a kind of Easter bread that is traditional in the Orthodox Christian faith and is eaten in countries like Russia, Belarus, Ukraine, Bulgaria, Romania, Georgia, Moldova, North Macedonia and Serbia.[9][10].