Meat Dishes

We are presenting a new selection of tasty meat dishes. Most of the meat dishes in Russian national cuisine are made of beef, while pork, lamb, veal and poultry
We are presenting a new selection of tasty meat dishes. Most of the meat dishes in Russian national cuisine are made of beef, while pork, lamb, veal and poultry are not used very often. Game-bird dishes have always been considered celebratory – hazel grouse, black grouse, partridge, woodcock. To make a main course, meat is usually boiled, braised with cereals in pots, stewed, or roasted on a roasting sheet in a large piece. Dishes made of chopped meat are not typical of Russian cuisine. In the past, meat dishes were garnished with porridges, steamed or roasted turnips, carrots, and mushrooms. Roasts were served with pickles. Cabbage, turnips, radishes, Swedes and carrots have been known in Russia for ages. They were eaten raw, pickled, steamed, boiled and roasted, all separately. Later, potatoes came to play a considerable role. Stewed, filled and fried vegetables became wide-spread. Russian cuisine is unthinkable without mushroom dishes. We use dried, pickled, fried, stewed and boiled mushrooms. Pickled mushrooms are mainly used as starters, as ingredients for shchi and solianka, and as garnishing for many meat and all fish dishes. Fried mushrooms are used as pie fillings, as garnishing for meat dishes and as a separate dish. Stewed mushrooms are usually combined with vegetables, meat and fish.