Welcome to Russian cuisine

Traditional Russian cuisine, an important part of Russian national culture. Our goal is to introduce you to the Russian national cuisine, with all its authenticity and originality. In old days grain wheat, rye, barley, oats, millet - was always the main food product in Russia. Bread remains their major national food. Cattle-breeding was always popular in Russia as was hunting - hence a large choice of meat dishes included those of wild animals and fowl Russian restaurant informs.

Large areas covered by woods and forests, especially in the north of Russia, were abundant in berries and mushrooms and this accounted for a wealth of "gifts of the forests" on the Russian table. One should also not forget about the fish courses. Russian cuisine was renowned for diverse delicacies, especially refreshments, made of fish. Russian rivers, lakes and seas yielded much of this tasty and useful kind of food.

Well-known dishes include:

borscht (beet soup) olivie (potato salad) pelmeni (boiled dough pockets filled with meat) beef roll (finely chopped meat and spices rolled in fine pastry) chicken kiev draniki (potato pancakes) golubtsy (cabbage rolls filled with meat and rice, covered in a tomato broth) blini (crepes and pancakes) pirozhki (small pies) ponchiki (donuts)

There are many other dishes, with beef, pork, poultry and fish, as well as potato salad, pickled vegetables, mushrooms, caviar, and wonderful dark bread.

Traditional Russian cuisine, an important part of Russian national culture. Our goal is to introduce you to the Russian national cuisine, with all its authenticity and originality. In old days grain wheat, rye, barley, oats, millet - was always the main food product in Russia. Bread remains their major national food. Cattle-breeding was always popular in Russia as was hunting - hence a large choice of meat dishes included those of wild animals and fowl.

Pies have always been a par of the holiday fare. The pies are customarily filled with different kinds of meat, fish, and berries. As for the groats, millet was most often used since it was the main agricultural product. They also made various kinds of kashas (cereals), round loaves, baked puddings.

Large areas covered by woods and forests, especially in the north of Russia, were abundant in berries and mushrooms and this accounted for a wealth of "gifts of the forests" on the Russian table. One should also not forget about the fish courses. Russian cuisine was renowned for diverse delicacies, especially refreshments, made of fish. Russian rivers, lakes and seas yielded much of this tasty and useful kind of food.

Centuries have passed: Growing contacts with Western countries led to numerous borrowings in Russian cooking. In the times of Peter the Great contemporary cookers became widespread in Russia and together with them saucepans, frying-pans, straining spoons and other indispensable kitchen utensils were introduced. At the beginning of the nineteenth century Russian cooks derived various sauces and dressings for which French cuisine was famous. These innovations became an important addition to traditional Russian spices - horseradish and mustard. All of this undoubtedly enriches Russian cookery.

One more important thing should be mentioned for better understanding of Russian cooking traditions.

Russian cuisine has a rich history and offers a wide variety of soups, dishes made from fish, cereal based products and drinks. Vegetables, fruit, mushrooms, berries, herbs also play a major part while meat does not. Primordial Russian products such as caviar, sour cream, buckwheat, rye flour, etc. have had a great influence on world cuisine.

Russia is an Orthodox country and all the feasts were always strictly followed. Totally there are more than 200 days in a year in which the Orthodox Christians should avoid eating meat, milk and milk products (including butter), eggs. That is why Russian cuisine widely uses vegetables, fish, berries, and mushrooms. In order to cook tasty dishes using just vegetables it is necessary to use different spice, Russians used dill, parsley, celery, later they used spidery which were delivered from other countries - pepper, cinnamon, cardamom, cloves. Nearly all dishes include onion.

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