Question by Diana: Russian Cuisine? Traditional and Common Dishes? Popular spices and herbs used? Your favorite recipe?
What are some traditional foods and dishes prepared on holidays in Russia?
What are some common everyday foods/drinks from Russia?
What are some typical herbs, spices, and seasonings used in Russia?
If you are Russian or eat a lot of Russian foods- What is your favorite food? (include recipe)
*you don’t need to answer all of the questions*
Answers and Views:
Answer by Amr R
Cinnamon is a common herb but I don’t know if that is what you mean or not. I am not from Russia but I know someone from Russia who likes cinnamon so much.
Answer by C w
Traditional foods are items like Blini (pancakes – eaten prior to lent) Pashka – a cheesecake eaten after lent along with the cake like Kulich.
Other everyday foods are: Shchi – cabbage soup, Pirozhki – dumplings filled with meat or cheese..rather like ravioli. There are other regional specialties like Shashlyk (lamb shish- kebab from Georgia) and Non – a flatbread served by the Uzbeks.
Russians are fond of dill weed as a seasoning and use dill pickle juice in recipes to liven up tastes. This is rather traditional, better off Russians have access to most of the same herbs and spices that the US would.
My favorite is blini made with white flour – it can also be made with barley flour:
raditional Russian Crêpes – Bliny
Ingredients:
3 eggs
2.5 cups of milk
1.5 cups of flour – sifted
3 tbsp. of sugar
1/2 tsp. of salt
1 tbsp. of baking soda, mixed w/ vinegar to create a chemical reaction
Melted Butter
Preparation:
Mix the ingredients and stir them in a blender or whisk until blended with no lumps. Butter the frying pan with a pastry brush. Heat the pan until medium hot. Pour about 4 tablespoons of the liquid batter onto the pan – they will be thin and cook each crêpe on both sides, until golden. Adjust the heat and frying time to create more tender or crustier crêpes. Serve with sour cream, jam, or anything else you like.
You can make a quick fruit filling by heating a couple of cups of frozen fruit – preferably berries in about 1/2 cup of water until fruit is soft and heated through. Add sugar or sugar-free sweetener to taste. Dissolve 1 to 1/2 teasp of cornstarch in 1/4 cup water, and add a bit at a time to the heating fruit until it is as thick as you want. Remove from heat and serve either warm or cold over blinis, wrapping the blini around the filling and topping with whipped cream. MMM
Makes 20 crêpes.
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