Cookery

Redaktor, 1 January 2007

Borscht

Borscht with pork brisket and veal (it was served with hot aromatic buns) came from Ukraine to stay forever. Russian and French chefs (they worked for Moscow and Petersburg restaurants in...

Comments – 0

1394

Redaktor, 18 December 2006

10 Vegetable Dishes

Since olden times, Russian people have been cultivating not only grain-crops, but also truck crops – it can be proved by the abundance of starters

Comments – 0

1104

Redaktor, 4 December 2006

10 Siberian Pastries

For ages, guests have been welcomed with bread and salt in Russia. And with some other things too, actually. Bread was baked two or three times a month

Comments – 0

1276

Redaktor, 20 November 2006

Dishes of Russian Cuisine

Russian cuisine is well-known all over the world, and certain dishes of Russian cuisine are considered delicatessen far outside the country. In the vast territory of Russia different states with thei...

Comments – 0

1185

Redaktor, 6 November 2006

Soups

Russian cuisine has long been famous for a rich variety of soup types. Shchi takes first place by right – it has been the main soup on the Russian table for more than a millennium

Comments – 0

986

Redaktor, 23 October 2006

Beverages

Almost all Russian national beverages are original and cannot be found in any other national cuisine. They are sbiten, kvass, medok, mors, voditsa, boiled cabbage juice, whey with raisins

Comments – 0

1319

Redaktor, 25 September 2006

10 Recipes With Cowberry

Autumn is generous with its gifts. Cranberry and cowberry ripens on the marsh. People call this berry borovika (borovka), burovika, brusena, brusenia, brusnichnik, serdechnik, muchinnik, etc

Comments – 0

14572

Redaktor, 11 September 2006

Mushrooms

Mushrooms play a very important role in Russian cuisine. They used to be the only source of fibres in many peasant families. Therefore, in mushroom picking season everyone woke up early, took their e...

Comments – 0

1011

Redaktor, 22 August 2006

Honey in Russian Cuisine

Honey is one of the most nutritious food products. The Gospel says that John the Baptist during his desert solitude ate only acridas (dried locust) and wild honey

Comments – 0

1179

Redaktor, 7 August 2006

Recipes with Black Currant

Black currant is initially a wild berry. For a long time currant was collected in naturally growing thickets. Because of the abundance of currant on its banks, the River Moskva was even called The Cu...

Comments – 0

1360

Redaktor, 24 July 2006

Belarus Cuisine

Modern Belarus cuisine is based on cuisine of agricultural population of eastern and western areas that includes the most widespread and long existing on Belarus territory dishes of urban population d...

Comments – 0

1700

Redaktor, 10 July 2006

Cold starters

Cold starters of traditional Russian cuisine are much diversified: cabbage alone was used to cook dozens of dishes; Peter I added potatoes to the vegetable variety

Comments – 0

1142

Redaktor, 26 June 2006

Meat Dishes in Russian Cuisine

Most of the meat dishes in Russian national cuisine are made of beef, while pork, lamb, veal and poultry are used far less often. Game-bird dishes have always been considered celebratory – hazel grou...

Comments – 0

1284

Redaktor, 13 June 2006

Pryaniki

The first pryaniki appeared in Russia in the 9th century and were nothing more than a mixture of rye flour, honey and berry juice. Those pryaniki were the simplest and, perhaps, the tastiest, as hone...

Comments – 0

3017

Redaktor, 29 May 2006

Rybniki

Rybniki are traditional Russian fish pies wide-spread in fishing areas. They were popular in northern areas of Russia (Arkhangelsk, Murmansk, Novgorod), and also in Siberia and the Far East

Comments – 0

1386

Redaktor, 15 May 2006

Dishes of traditional Russian cuisine

Today Restaurant.Ru is introducing more dishes of Russian cuisine. In the course of its long history Russian cuisine has incorporated and assimilated a lot of various culinary traditions – from Mongol...

Comments – 0

1254

Redaktor, 2 May 2006

Let"s Cook Kulich (Easter Cake)

A kulich is an obligatory Easter dish. To make it, pastry was left to rest over the night of Thursday to Friday, baked all Friday long, and sanctified during the night of Saturday to Sunday. It is eat...

Comments – 0

1902

Redaktor, 17 April 2006

Kasha

Kasha (or Russian porridge) is one of the most widespread dishes of Russian cuisine. Our meals are unimaginable without kasha. However, kasha is not just a meal but also a ceremonial dish. So...

Comments – 0

1414

Redaktor, 3 April 2006

Let"s Cook Ukha (Fish Soup)

For ages ukha (Russian ukha) has been cooked differently. In V.V.Usovs monography it is referred to as follows Russian cooks used to cook ukha in a monastic way and Tsar-style, in archbishop ...

Comments – 0

13814

Redaktor, 20 March 2006

Great Lent

So, all the celebrations are over, all the singing and dancing is in the past. The Pancake week has passed – the Great Lent has come

Comments – 0

1217

Redaktor, 1 March 2006

Vladimir Cuisine

Russian cuisine is most various. It includes a lot of tasty recipes prepared differently in each city and village. Today we are presenting the Russian city of Vladimir, and are telling you about deli...

Comments – 0

1017

Top 3 recipes

Spring roll is a classic dish of the Asian cuisine. Traditionally, they are vegetable. For sure you may use any vegetables up to your taste. What is more important – to buy rice paper. It may be found...

Petersburg cuisine

The Petersburg cuisine it not just a mix of European and Russian national cuisines, it is a very special phenomenon so organically combining the features of these cuisines that it is now impossible to...

Chutney in rosti potatoes from сafe&bar Panayekhali

The café hostess Gayane Breiova excellently cooks author’s chutney and demonstrates how to cook tasty and aromatic rosti potatoes.

View All

ON TOP