Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. 10 interesting Russian foods.
Russian crepes Blins or blini were symbolically considered by early Slavic peoples in pre- Christian times as a symbol of the sun, due to their round form. They are thin, crepe-like pancakes, usually eaten with jam, honey, and sour cream or stuffed with sweet or savoury fillings.
2. Selyodka Pod Shuboy
Layered herring salad Salt-cured herring becomes a centerpiece when layered with apples and a sour cream-mayonnaise dressing in this beautiful composed salad.
Beef, barley, and pickle soup Rassolnik is a strange and classic soup made with barley, beef, potatoes, carrots, and... pickles? You mean cucumbers, right? Nope, pickles as in dill pickles in a jar.
Ground beef mixed with rice or buckwheat wrapped in cabbage leaves This dish emerged on different continents and at different times under many names, but the essence of it remained the same: put some cooked grains and minced meat in large leave (grape, cabbage etc.), wrap neatly and serve.
Russian meat dumplings In Siberia, pelmeni are traditionally frozen outdoors in the winter and treated as preserved food. Hunters or explorers heading into the taiga would carry sacks of frozen pelmeni with their provisions as easily cooked, non- perishable food.
Russian lamb kebab with tomato-prune sauce While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in the form of fast-food by street vendors who roast the skewers over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
7. Beef Stroganoff
Beef and mushroom stew over egg noodles Elena Molokhovets' classic Russian cookbook “A Gift to Young Housewives” (1861) gives the first known recipe for “Beef a la Stroganov, with mustard” which involves lightly floured beef cubes (not strips) sauteed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms.
8. Kotleta Po-Kiyevski
Cutlet pounded and rolled around cold garlic butter with herbs Russian food historian William Pokhlebkin claimed that a popular breaded cutlet dish of boneless chicken breast was invented in the St. Petersburg Merchants’ Club in the early 20th century as Novo-Mikhailovsky cutlet.
Fried quark pancakes Syrniki are made from creamy quark, mixed with flour, eggs, and sugar, sometimes adding vanilla extract. Tire soft mixture is shaped into cakes, which are fried, generally in vegetable oil. Hie outside becomes crisp, and the centre is warm and creamy.
Mulled honey drink Served warm, it is similar to mulled cider. It’s usually served without alcohol, but certainly is delicious with vodka added just before serving