Concept
Russian cuisine
Related concepts (14)
Kvass
Kvass is a fermented cereal-based low-alcohol beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. Kvass originates from Northeastern Europe, where grain production is considered insufficient for beer to become a daily drink. The first written mention of kvass is found in the Primary Chronicle, describing the celebration of Vladimir the Great's baptism in 996. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature.
Belarusian cuisine
Belarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region. Belarus cuisine has predominantly Slavic roots. Along with a Ruthenian influence, it is also linked with Lithuanian and Polish because of the long intermingling of these three peoples; first within the Grand Duchy of Lithuania (11th-15th centuries) and later within the Polish–Lithuanian Commonwealth (16th-17th centuries).
Polish cuisine
Polish cuisine (kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as à la polonaise. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs.
Pierogi
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In Ukraine and parts of Canada they are known as varenyky, or, in some dialects, pyrohy.
Culture of Russia
Russian culture () has been formed by the nation's history, its geographical location and its vast expanse, religious and social traditions, and both Eastern and Western influence. Russian writers and philosophers have played an important role in the development of European thought. The Russians have also greatly influenced classical music, ballet, sport, painting, and cinema. The nation has also made pioneering contributions to science and technology and space exploration.
Beetroot
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as B. vulgaris subsp. vulgaris Conditiva Group.
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying.
Dumpling
Dumpling is a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. The precise definition of a dumpling is controversial, varying across individuals and cultures.
Borscht
Borscht (pronˈbɔːrʃ,_ˈbɔːrʃt) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
Sauerkraut
Sauerkraut (ˈsaʊ.ərˌkraʊt; ˈzaʊ.ɐˌkʁaʊt, sour cabbage) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Although it is considered a national dish in Germany and is known under its German name in English-speaking countries, it did not originate in Germany and is also a traditional and ubiquitous dish in Central and Eastern Europe.