What is russian food like?!!?

Question

Never tried, but wanted to.

It's good? O.o? haha, I bet it's good of course :P

Hmm, I'm Chinese. Sooo, I only had those Asian food & a few others but just never russian :P

I'm just wonder what it's like that's all >.<

Please share me!

Thanks ^.^

Answer 1

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Answer 2

Bigger weiner

Answer 3

It is very healthy - mostly vegetables, soups, potatoes, they use a lot of cabbage, beetroot, root vegetables.  And peas.  They also eat a lot of stews and things called piroshki which are little dough parcels filled with either chopped vegetables, minced meat or bacon.  Unlike the Latvians they tend to eat theirs in soup broth.

There food is very warming in winter and can be light and healthy in summer when their vegetable growth is better.

Answer 4

If its anything like vodka its fantsastic!

Answer 5

My russian friend said it mainly involved lots and lots of potatos and lamb is very common too. I would love to go to a russian restraunt but none are anywhere near my area.

Answer 6

Russian soups can be divided into at least 7 large groups:

Cold soups based on kvass, such as turya, okroshka, and botvinya.

Light soups and stews based on water and vegetables.

Noodle soups with meat, mushrooms, and milk.

Soups based on cabbage, most prominently Shchi.

Thick soups based on meat broth, with a salty-sour base like rassolnik and solyanka.

Fish soups such as ukha.

Grain- and vegetable-based soups.

Stews are first-course dishes that are actually strong vegetable broths.

Unlike shchi or other soups based on meat broths, stews are light soups based on vegetables and water.

One vegetable always prevails in stews, hence the name: onion, potato, turnip, rutabaga, lentil, etc. Preference is given to tender vegetables with short boil times and strong unique taste. Beans, sour cabbage, or beetroot are never used.

Ukha is a hot watery fish dish, however calling it a fish soup would not be absolutely correct. &quot;Ukha&quot; as a name for fish broth was established only in the late 17th to early 18th centuries. In earlier times this name was first given to thick meat broths, and then later chicken. Beginning from the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups.

A minimum of vegetables is added in preparation, and in classical cooking ukha was simply a rich fish broth served to accompany fish pies (rasstegai, kuliebiaka, etc.). These days it is more often a fish soup, cooked with potatoes and other vegetables. A wide variety of freshwater fish can be used. There is an opinion that you cannot make a good ukha from seafish, but this is untrue. Fresh fish is best to be cooked, so if it is frozen it is better not to defrost it. Preference is given to smaller, younger fish, with the tail part of bigger fish discarded.

Rassolnik is a hot soup in a salty-sour cucumber base. This dish formed in Russian cuisine quite late - only in the 19th century. About this time the name rassolnik was attached to it, originating from the Russian word &quot;rassol&quot; which means brine (pickle water). Pickle water was known to be used as base for soups from the 15th century at the latest. Its concentration and ratio with other liquids and soup components gave birth to different soups: solyanka, pohmelka, and of course rassolnik. The latest are moderately sour-salty soups on pickled cucumber base. Some are vegetarian, but more often with products like veal or beef kidneys or all poultry giblets (stomach, liver, heart, neck, feet). For best taste there has to be a balance between the sour part and neutral absorbers (cereals, potatoes, root vegetables). Typical rassolnik is based on kidneys, brine (and pickles), vegetables and barley.

Kal&#039;ya was a very common dish first served in the 16th-17th centuries. Subsequently it almost completely disappeared from Russian cuisine. Often it was incorrectly called &quot;fish rassolnik.&quot; The cooking technique is mostly the same as of ukha, but to the broth were added pickled cucumbers, pickle water, lemons and lemon juice, either separately or all together. The main characteristic of kal&#039;ya is that only fat, rich fish was used; sometimes caviar was added along with the fish. More spices are added, and the soup turns out more piquant and thicker than ukha. Formerly kal&#039;ya was considered a festivity dish.

Solyanka is a thick, piquant soup that combines components from schi (cabbage, smetana) and rassolnik (pickle water and cucumbers), spices such as olives, capers, tomatoes, lemons, lemon juice, kvas, salted and pickled mushrooms are make up a considerably strong sour-salty base of the soup. Solyanka is much thicker than other soups, about 1/3 less liquid ratio. Three types are distinguished: meat, fish, and simple solyanka. The first two are cooked on strong meat or fish broths, and the last on mushroom or vegetable broth. All the broths are mixed with cucumber pickle water.

Lapsha (Noodle Soup) was adopted by Russians from Tatars, and after some transformation became widespread in Russia. It comes in three variations: chicken, mushroom, and milk. Cooking all three is simple, including preparation of noodles, cooking of corresponding broth, and boiling of noodles in broth. Noodles are based on the same wheat flour or buckwheat/wheat flour mix. Mixed flour noodles go better with mushroom or milk broth.

Borsh is made of broth, beets, and tomato juice with various vegetables. Vegetables include onions, cabbage, tomato, carrots, and celery. Broth is usually made from lamb and is heated while ingredients are added. Borsch can be made vegan, served hot or cold. Typically, it&#039;s served with white bread and smetana.

Meat

In traditional Russian cuisine three basic variations of meat dishes can be highlighted: - large boiled piece of meat cooked in a soup or porridge, and then used as second course or served cold as a snack:

Studen´ (or Kholodets) - Jellied chopped pieces of pork or veal meat with some spices added (pepper, parsley, garliс, bay leaf) and minor amounts of vegetables (carrots, onions). The meat is boiled in large pieces for long periods of time, then chopped, boiled a few times again and finally chilled for 3-4 hours (hence the name) forming a jelly mass, though gelatine is not used because young meat contains enough glue substances. It is served with horse radish, mustard or grinded garlic with smetana.

- Sub-product dishes (liver, caul fat, rennet), baked in pots together with cereals;

- Whole animal (bird) dishes or it&#039;s part (leg), or large piece of meat (rump) baked on a baking tray in a stove, so called &quot;zharkoye&quot; (from the word &quot;zhar&quot;(жар) meaning &quot;heat&quot;)

As a garnish to meat dishes in the past the most common were porridges and cereals, in which the meat was boiled, later on boiled or rather steamed and baked root vegetables (turnips, carrots) as well as mushrooms; additionally the meat, without taking account its type, was garnished with pickled products - pickled cabbage (sauerkraut), sour and soaked apples (mochoniye yabloki), soaked cranberries, &quot;vzvar&quot;s. In modern day conditions baked vegetables to accompany meat dishes can be cooked in foil. Succus formed in the meat roasting as well as melted &quot;smetana&quot; or melted butter is used as gravy to pour on garnishing vegetables and porridges. Meat sauces i.e. gravies on flour, butter, eggs and milk, are not common for traditional Russian cuisine.

Various minced meat dishes were adopted from other cuisines and became popular only in the nineteenth and twentieth centuries; for traditional Russian cuisine they are not typical.

Kotlety (cutlets, meatballs), a Western European dish popular in modern Russian households, are small pan-fried meat balls, not dissimilar from Salisbury steak and other such dishes. Made primarily from pork and beef (sometimes also from chicken or fish), they are easily made and require little time. Milk, onions, ground beef, and pork are put in a bowl and mixed thoroughly until it becomes relatively consistent. Once this effect is achieved, balls are formed and then put into a hot frying pan to cook. When meat was in short supply, a portion of it could be substituted with bread to protect the size and flavour of the kotlety.

Pelmeni (пельмени in Russian, singular pelmen, пельмень; пяльмені in Belarusian) are a traditional Eastern European (mainly Russian) dish usually made with minced meat filling, wrapped in thin dough (made out of flour and eggs, sometimes with milk or water added). For filling, pork, lamb, beef, or any other kind of meat can be used; mixing several kinds is popular. Traditional Ural recipe requires the filling be made with 45% of beef, 35% of lamb, and 20% of pork. Often various spices, such as pepper, onions, and garlic, are mixed into the filling.

Russians seem to have learned to make pelmeni from Finnic and Tatar peoples of the Taiga, the Urals and Siberia. The word seems to have little etymology in Russian, but means &quot;ear-shaped bread&quot; in Finnic languages such as Udmurt and Komi. In Siberia they were made in large quantities and stored safely frozen outside for several winter months. By late 19th century, they became a staple throughout urban European Russia. They are prepared immediately before eating by boiling in water until they float, and then 2-5 minutes more. The resulting dish is served with butter and/or sour cream (mustard, horseradish, and vinegar are popular as well). Some recipes suggest frying pelmeni after boiling until they turn golden brown.

Pelmeni belong to the family of dumplings. Akin to vareniki

- Ukrainian variety of dumplings with filling made of mashed potatoes,farmers cheese, or cherries, to mention the most popular three. They are not dissimilar to Chinese potstickers, Tibetan mo-mo and Italian ravioli. The main difference between pelmeni and other kinds of dumplings is in their shape and size - typical pelmen&#039; is roughly spherical and is about 2 to 3 cm in diameter, whereas most other types of dumplings are usually elongated and much larger.

Pirozhki (singular: pirozhok; diminutive of &quot;pirog&quot; (pie)) are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked (the ancient Slavic method) or shallow-fried (known as &quot;priazhenie,&quot; this method was borrowed from the Tatars in the 16th century). One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature. Four typical fillings for traditional pirozhki are:

Fish sautéed with onions and mixed with hard-boiled chopped eggs.

Chopped boiled meat mixed with sauteed onions and eggs.

Mashed potatoes mixed with dill and green