List of Russian dishes
This is a list of notable dishes found in Russian cuisine.[1] Russian cuisine is a collection of the different cooking traditions of the Russian peoples. The cuisine is diverse, with Northeast European/Baltic, Caucasian, Central Asian, Siberian, East Asian and Middle Eastern influences.[2] Russian cuisine derives its varied character from the vast and multi-ethnic expanse of Russia.
Russian dishes
Name | Image | Description |
---|---|---|
Beef Stroganoff | Pieces of sautéed beef in sauce, with smetana (sour cream)[3] | |
Blini | Pancakes of various thickness and ingredients[4][5] | |
Caviar | Processed, salted roe, often of sturgeon[6] | |
Chicken Kiev | French-inspired chicken cutlet with butter sauce as filling[7] | |
Coulibiac | A fish (usually salmon or sturgeon) loaf, with rice, hard-boiled eggs, mushrooms, and dill[8] | |
Dressed herring | Diced, salted herring covered with layers of grated, boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise[9][5] | |
Golubtsy | Cooked cabbage leaves wrapped around a variety of fillings[10][5] | |
Guriev porridge | A Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits.[11] | |
Kasha | Porridge. Buckwheat,[12] millet, oat, wheat and semolina kashas are widely popular in Russia,[13][5] especially as children's food | |
Kissel | Fruit dessert of sweetened juice, thickened with arrowroot, cornstarch or potato starch[14] | |
Knish | A baked or fried potato dumpling made of flaky dough[15][16] | |
Kholodets | A meat jelly that is also known as studen[5][17] | |
Kulich | One of the two sine qua non attributes of the Russian Easter (the other is Paskha).[18] A type of Easter bread.[18] | |
Makarony po-flotski | Literally navy-style pasta, a dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stewed ground meat, fried onions and seasoned with salt and black pepper. | |
Mimosa salad | A festive salad, whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise | |
Okroshka | Cold soup of mostly raw vegetables like cucumbers, spring onions, boiled potatoes, with eggs, and a cooked meat such as beef, veal, sausages, or ham with kvas, topped with sour cream[19] | |
Oladyi | Small thick pancakes[20] | |
Olivier salad | Diced potatoes, eggs, chicken or bologna, sweet peas, and pickles with a mayonnaise dressing. Other vegetables, such as carrot or fresh cucumbers, can be added.[21][5] | |
Paskha | Tvorog (farmer's cheese) plus heavy cream, butter, sugar, vanilla, etc., usually molded in the form of a truncated pyramid. Traditional for Easter. | |
Pelmeni | Dumplings consisting of a meat filling wrapped in thin, pasta dough[22][23][5] | |
Pirog | A pie either with a sweet or savoury filling[24] | |
Pirozhki | Small pies[25][5] | |
Pozharsky cutlet | A breaded ground chicken patty[26] | |
Rassolnik | A soup made from pickled cucumbers, pearl barley, and pork or beef kidneys[27] | |
Shchi | A cabbage soup.[28] Also can be based on sauerkraut.[28] Kislye Shchi (sour shchi) despite its name is a fizzy beverage similar to kvass, usually with honey. | |
Solyanka | A thick, spicy and sour soup that contains fish and pickled cucumbers[29] | |
Sorrel soup | Water or broth, sorrel leaves, salt, sometimes with whole eggs or egg yolks, potatoes, carrots, parsley root, and rice[30][31] | |
Syrniki | Fried pancakes made of quark, usually topped with sour cream, varenye, jam, honey, or apple sauce[32][33] | |
Ukha | A clear soup, made from various types of fish[34] | |
Vatrushka | A pastry with a ring of dough and sweet farmer's cheese in the middle[35] | |
Veal Orlov | A dish invented by the French[36] consisting of braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, topped with bechamel sauce and cheese. Various versions of this dish usually go by the name French-style meat in Russia today. | |
Vinegret | Diced boiled vegetables (beet roots, potatoes, carrots), chopped onions, and sauerkraut and/or pickled cucumbers.[37][38][39] Other ingredients, such as green peas or beans, are sometimes also added.[38][39] Dressed with vinaigrette or simply with sunflower or other vegetable oil. | |
Zakuski | Refers to a variety of hors d'oeuvres, snacks, appetizers, usually served buffet style.[40] It often includes cold cuts, cured fishes, mixed salads, kholodets, various pickled vegetables and mushrooms, pirozhki, caviar, deviled eggs, open sandwiches, canapés and breads.[40] |
Unsorted dishes
Beverages
Name | Image | Description |
---|---|---|
Acidophiline | A type of drinkable yogurt, with Lactobacillus acidophilus as the starter culture. Kefir yeast is also added.[41] | |
Kvass | A fermented non-alcoholic beverage made from black or regular rye bread or dough[42] | |
Medovukha | A traditional Russian honey-based drink analogous to its counterparts of other Indo-European peoples[43] | |
Mors | A non-carbonated Russian fruit drink[44][45][46] prepared from berries, mainly from lingonberry and cranberry (although sometimes blueberries, strawberries or raspberries). | |
Sbiten | A traditional Russian honey-based drink similar to Medovukha[47] | |
Stewler | A fermented milk product that is popular in Russia.[48][49] Similar to ryazhenka, it is made by adding sour cream (smetana) to baked milk.[49] | |
Tarasun | An alcoholic beverage drunk by the Buryat people of Siberia. Apart from being the national drink of Buryatia, it is also used by the Buryats in their religious ceremonies.[50][51] |
See also
References
- ↑ Classic Russian Cooking, Elena Molokhovets ("A Gift to Young Housewives"), Indiana University Press, 1992, ISBN 0-253-36026-9
- ↑ "The World Factbook". Cia.gov. Retrieved 27 December 2014.
- ↑ Von Bremzen, A.; Welchman, J. (1990). Please to the Table: The Russian Cookbook. Workman Pub. p. 146. ISBN 978-0-89480-753-4. Retrieved December 23, 2017.
- ↑ "Meet the Man Who's Building a Fast-Casual Blini Empire". Food & Wine. December 15, 2017. Retrieved December 23, 2017.
- 1 2 3 4 5 6 7 8 "Don't Miss These 10 Russian Dishes When Going To The World Cup". caspiannews.com. November 29, 2017. Retrieved 23 December 2017.
- ↑ Mitchell, C. (2009). Passport Russia 3rd Ed., eBook. World Trade Press. p. 83. ISBN 978-1-60780-027-9. Retrieved December 23, 2017.
- ↑ Saveur. Meigher Communications. 2001. pp. 33–34. Retrieved December 23, 2017.
- ↑ Vos, H. (2010). Passion of a Foodie - An International Kitchen Companion. Strategic Book Publishing. p. 158. ISBN 978-1-934925-63-8. Retrieved December 23, 2017.
- ↑ Calzolaio, Scott (December 19, 2017). "What's cooking this holiday season". Milford Daily News. Retrieved December 23, 2017.
- ↑ Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 78. ISBN 978-0-313-32773-5. Retrieved December 23, 2017.
- ↑ Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 597. ISBN 978-0-19-931362-4. Retrieved July 22, 2017.
- ↑ Molokhovets, E.; Toomre, J. (1998). Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives. Indiana-Michigan Series in Rus. Indiana University Press. p. 334. ISBN 978-0-253-21210-8. Retrieved December 23, 2017.
- ↑ Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 126. ISBN 978-1-880100-42-4. Retrieved December 23, 2017.
- ↑ Russian History: Histoire Russe. University Center for International Studies, University of Pittsburgh. 1995. pp. 20–21. Retrieved December 23, 2017.
- ↑ "Recipe: Knish – The Carbohydrate-Laden Jewish Comfort Food". The Moscow Times. Retrieved December 23, 2017.
- ↑ Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 138. ISBN 978-0-313-32773-5. Retrieved December 23, 2017.
- ↑ Encyclopaedia of Contemporary Russian. Taylor & Francis. 2013. p. 296. ISBN 978-1-136-78786-7. Retrieved December 23, 2017.
- 1 2 Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 67. ISBN 978-0-313-31101-7. Retrieved December 23, 2017.
- ↑ Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 125. ISBN 978-1-880100-42-4. Retrieved December 23, 2017.
- ↑ Lonely Planet Russia. Travel Guide. Lonely Planet Publications. 2015. p. pt327. ISBN 978-1-74360-501-1. Retrieved December 23, 2017.
- ↑ Perianova, I. (2013). The Polyphony of Food: Food through the Prism of Maslow’s Pyramid. Cambridge Scholars Publishing. p. 137. ISBN 978-1-4438-4511-3. Retrieved December 23, 2017.
- ↑ Barber, C. (2015). Pierogi Love: New Takes on an Old-World Comfort Food. Gibbs Smith. p. 42. ISBN 978-1-4236-4066-0. Retrieved December 23, 2017.
- ↑ Russian Travel Monthly: A Publication of Russian Information Services, Inc. Russian Information Services. 1994. pp. 4–5. Retrieved December 23, 2017.
- ↑ Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 200. ISBN 978-0-313-32773-5. Retrieved December 23, 2017.
- ↑ Petrovskaya, K.; Wayne, K.P. (1992). Russian Cookbook. Dover. p. 143. ISBN 978-0-486-27329-7. Retrieved December 23, 2017.
- ↑ Art & Auction. Art & Auction Magazine. 2004. Retrieved December 23, 2017.
- ↑ Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 66. ISBN 978-0-313-31101-7. Retrieved December 23, 2017.
- 1 2 Wright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. p. pt51. ISBN 978-0-544-17779-6. Retrieved December 23, 2017.
- ↑ Sheraton, M.; Alexander, K. (2015). 1,000 Foods to Eat Before You Die: A Food Lover's Life List. 1,000-- before you die book. Workman Publishing. pp. 420–421. ISBN 978-0-7611-4168-6. Retrieved December 23, 2017.
- ↑ Gorina, R. (1945). Russian Fare: A Selection of Recipes. New Europe Publishing Company Limited. p. 6. Retrieved December 23, 2017.
- ↑ Meyers, P. (1978). The peasant kitchen: a return to simple, good food. Vintage Books. pp. 97–98. ISBN 978-0-394-72651-9. Retrieved December 23, 2017.
- ↑ Jones, C.C. (2013). A Year Of Russian Feasts. Transworld. p. pt82. ISBN 978-1-4464-8878-2. Retrieved December 23, 2017.
- ↑ Mack, G.R.; Surina, A. (2005). Food Culture in Russia and Central Asia. Food culture around the world. Greenwood Press. p. 86. ISBN 978-0-313-32773-5. Retrieved December 23, 2017.
- ↑ Goldstein, D. (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books. p. 51. ISBN 978-1-880100-42-4. Retrieved December 23, 2017.
- ↑ Encyclopaedia of Contemporary Russian. Taylor & Francis. 2013. p. 136. ISBN 978-1-136-78786-7. Retrieved December 23, 2017.
- ↑ Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 62. ISBN 978-0-313-31101-7. Retrieved December 23, 2017.
- ↑ В. В. Похлёбкин, Кулинарный словарь от А до Я, статья Винегрет, изд. Центрполиграф, 2000, ISBN 5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary, Tsentrpoligraf publishing house, 2000)
- 1 2 И. А. Фельдман, Любимые блюда, изд. Реклама, 1988, с. 180-186, ISBN 5-88520-031-9 (I. A. Feldman, Favourite dishes, Reklama publishing house, 1988, p. 180-186)
- 1 2 Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія, Київ, Вища школа, 1992, с. 218 (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, Cookery, Kiev, Vyscha Shkola publishing house, 1992, p. 218)
- 1 2 Schultze, S. (2000). Culture and Customs of Russia. Culture and Customs of Europe. Greenwood Press. p. 65. ISBN 978-0-313-31101-7. Retrieved December 23, 2017.
- ↑ "Ацидофилин". Kulina.ru. Retrieved 2017-12-23.
- ↑ Molokhovets, E.; Toomre, J. (1998). Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives. Indiana-Michigan Series in Rus. Indiana University Press. p. 468. ISBN 978-0-253-21210-8. Retrieved December 23, 2017.
- ↑ Lonely Planet Russia. Travel Guide. Lonely Planet Publications. 2015. p. pt318. ISBN 978-1-74360-501-1. Retrieved December 23, 2017.
- ↑ "ЭСБЕ/Морс — Викитека". ru.wikisource.org. Retrieved 23 December 2017.
- ↑ SRAS.ORG. "Mors: Russian Fruit Drink". www.sras.org. Retrieved 23 December 2017.
- ↑ "CranberryJuice". NMU Languages, Literatures and International Studies. Retrieved 23 December 2017.
- ↑ Russian Life. Rich Frontier Publishing Company. 2003. p. 58. Retrieved December 23, 2017.
- ↑ Goldstein, Darra (1999). A taste of Russia : a cookbook of Russian hospitality (2nd ed.). Montpelier, VT: Russian Life Books. ISBN 9781880100424.
- 1 2 translated; introduced,; Toomre, annotated by Joyce (1998). Classic Russian cooking : Elena Molokhovets' A gift to young housewives (1st paperback ed.). Bloomington: Indiana University Press. ISBN 978-0-253-21210-8.
- ↑ Curtin, p 28
- ↑ Fridman, Eva Jane Neumann (2004). Sacred Geography: Shamanism among the Buddhist peoples of Russia. Akadémiai Kiadó. p. 207. ISBN 9630581140.
Bibliography
- Curtin, Jeremiah (1909). A journey in Southern Siberia. Boston: Little, Brown and Company.
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