RUSSIAN CUISINE

Russian cuisine is rich and varied. In Russia there is a large variety of milk products: a sort of dry cream cheese called “tvorog”, thick sour cream and several types of sour milk products. There is a big choice of appetizers, soups, hot and dessert dishes. You can recommend your guest caviar, salmon, hot and cold smoked sturgeon, pike-perch in aspic or stuffed, herring, sprats, smoked, fried, marinated fish and the like.

As for cold meat dishes one can taste ham, cold boiled pork with spices, jellied tongue, and various salads. For a change you can taste delicious Russian pancakes (bliny) with caviar and mushrooms and thick sour cream.

And how about soups? There are plenty of them. Fresh cabbage shchee, borshch, kidney and cucumber soup (rassolnik), and soup in season –okroshka.

For the main course you can order fish and meat dishes to your taste: fried pike-perch or carp in thick sour-cream sauce, beef-Stroganoff and mashed potatoes, stuffed cabbage-rolls (golubtsy), Siberian pelmeni, etc. a few words about buckwheat “kasha” which may be eaten with meat like potatoes as well as a cereal with butter or milk. It is very popular in Russia.

Russian cuisine is famous for its pies which were baked in good old times and remain popular nowadays. They are kulebiaka (a pie with meat or cabbage filling), rastegay (a pie with fish filling), open curd tarts (vatrushki), honey-cakes, twists of bread (krendeli), boubliki, baranki, sooshki, Russian Easter cakes and various fancy-cakes.

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