Russian cuisine
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, smetana,buckwheat, rye flour, etc. have had a great influence on world cuisine
See also:
Soups have always played a main role on a russian table. The assortment of national soups: shee, ooha, rassolnik, solyanka, botvin`, okroshka, teur`,- only increased in the XVIII-XX centuries as european clear soups, puree soups, stews and others were gladly accepted. In a similair way soups of neighbouring slavik countries were adopted into russian cuisine. The world famous borsch is originally ukranian.
Not a single country in the world can present you such an assortment of soups. They can be divided at least into 7 large groups:
- Cold soups based on kvas. Those are teur's, okroshka's and botvinya's
- Light soups or stews, based on water and vegetables.
- Noodle soup with meat, mushroom and milk gamma.
- Shee - the main type of russian soups
- Rassolnik's and solyanka's - thick soups on meat broth and salty-sour base.
- Uha and kal`ya - two main varieties of fish soups.
- Cereal or vegetable-cereal based soups.
Cold Soups
Okroshka
Okroshka is a cold soup based on kvas, the main ingredients are vegetables which can be mixed with cold boiled meat or fish with a proportion 1:1. Depending on this okroshka is called vegetable, meat or fish.
There must be two sorts of vegetables in okroshka, the first must have a neutral taste (boiled potatoes, turnips, rutabagas, carrots, fresh cucumbers) the second must be spicy consisting of mainly green onion as well as other herbs (greens of dill, parsley, chervil, celery, tarragon). Different meat and poultry can be used in the same soup. The most common ingredient is beef alone or with poultry. If it is made with fish, the best choice would be tench, perch, pike-perch, cod or other neutral taste fish.
Kvas that is most commonly used is white okroshka kvas, which is much more sour than drinking kvas. Used spices include mustard, black pepper and cucumber pickle(the water used), solely or in combination.
And for the final touch boiled eggs and smetana are added.
Teur is very similair to okroshka the main difference being that instead of vegetables bread is used.
Soup recipes
This article is a stub. You can help BambooWeb by .
