Wednesday, 5 December 2012

Traditional food


      Traditional food

About food, there are plenty of different dishes. Some examples are these:

Shchi (cabbage soup) is a cold soup that had been the predominant first course in Russian cuisine for over a thousand years. It can be eaten regularly, and at any time of the year.
The richer variant of shchi includes several ingredients, but the first and last components are cabbage, meat (very rarely fish or mushrooms), carrots, basil or parsley roots, spicy herbs (onions, celery, dill, garlic, pepper, bay leaf) and sour components (smetana, apples, sauerkraut, pickle water).

Kholodets: Jellied chopped pieces of pork or veal meat with some spices added and minor amounts of vegetables.  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 forming a jelly mass, though gelatine is not used because calves' feet, pigs' heads and other such offal is gelatinous enough on its own. It is served with horseradish, mustard, or ground garlic with smetana.


Syrniki are fried curd fritters, garnished with sour cream, jam, honey, and/or apple sauce.

Vatrushka is a kind of cake with a ring of dough and tvorog (cottage cheese) in the middle, often with raisins or bits of fruit, from about five inches to two and a half feet in diameter.

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