ŻurekIn West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white barszcz"). Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak (kyslovka), Silesian (Sauermehlsuppe) and Czech (kyselo) cuisines.
Cuisine russeLa cuisine russe tire sa variété et sa richesse de l'immensité de la Russie et de la mosaïque des cultures qui la compose. À l'origine on trouve les mets constituant le quotidien du paysan russe confronté à un climat rigoureux ; ceux-ci comprenaient de nombreux poissons, volailles, gibier, champignons, les baies, et le miel. La culture des céréales — seigle, blé, orge et millet — fournit les ingrédients d'une grande variété de pains, de crêpes, de semoules, et de boissons comme le kvas, la bière et la vodka.
DumplingDumpling 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.