Starters and Main Courses in Russian Cuisine
Modern Russian cuisine has been forming for several centuries and is still borrowing the best from the international cuisine. Something fades into the background (for example, very few people know that traditional botvinia used to be prepared with fish – sturgeon and salmon); something quickly assimilated (salads, pates, etc.); something remains practically unchanged (porridges, pies, shchi, okroshka); something gradually changes ingredients and cooking methods
Modern Russian cuisine has been forming for several centuries and is still borrowing the best from the international cuisine. Something fades into the background (for example, very few people know that traditional botvinia used to be prepared with fish – sturgeon and salmon); something quickly assimilated (salads, pates, etc.); something remains practically unchanged (porridges, pies, shchi, okroshka); something gradually changes ingredients and cooking methods.
For example, soups in Russia were referred to as varevo or khlebovo. First, they cooked ukha, shchi, pokhlebka, a little later - rassolnik, solianka. Now we also have bouillons and cr
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