Russian cuisine (Russian: Русская кухня, Russkaya kuhnya) is diverse, as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, beer, and vodka. Soups and stews full of flavor are centered on seasonal or storable produce, fish, and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century.
Russia's great expansions of culture, influence, and interest during the 16th–18th centuries brought more refined foods and culinary techniques, as well as one of the most refined food countries in the world. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and juice were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination.
Other articles related to "russian cuisine, russian":
... In modern Russian, the word "kotleta" refers almost exclusively to pan-fried minced meat croquettes ... The other Russian version of a cutlet, called "отбивная котлета" (in Russian), meaning "beaten cutlet," is a fried slice of meat, usually pork or beef, beaten flat with a tenderizing hammer or knife ... Chicken Kiev in Russian cuisine is called "котлета по-киевски" which means "Kiev-style cutlet." ...
... Russian salad is a similar salad ... Sel'd' pod shuboy (or Shuba, from Russian шуба (fur coat)) also known as "dressed herring" is chopped salted herring under a "coat" of shredded cooked beet ...
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
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