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Russian Cuisine

15 Traditional Meals That Remind Russians of Home
Across
Russian ________ are pan-fried or oven-baked mini pies, stuffed with any fillings imaginable: from meat, fish and egg to potato, cabbage and mushrooms, to sweet cottage cheese and jam. You can buy them from a street vendor or at any bakery in Russia, however none of those can beat the ones that Russian grandmas make.
This hearty sweet and sour soup is usually made with a mix of fresh and cured beef, pork and sometimes chicken, which gives ________ its peculiar taste.
______ or Russian pancakes are similar to French crêpes, only ______ are made with yeasted dough, which makes them lighter.
Russian ______ are fried meat patties, which come out particularly juicy thanks to minced onion and bread crumbs that are added to the meat.
Although the tradition of soaking herring in water with salt, sugar and spices is also common in Denmark, Holland, Sweden and Germany, _____ _______ is Russia’s number one starter.
Probably the most famous traditional Russian/Ukrainian dish internationally, ______ is a red beetroot soup,
Another Russian dish to receive global recognition, _______ _________ is made with finely sliced beef fillet, onions and mushrooms, all sautéed in white wine and sour cream.
_________ look very similar to pelmeni, but unlike their meat-stuffed cousins, are usually filled with potatoes, mushrooms, cabbage, sweet cottage cheese and even cherries. No matter what filling you choose, they all taste great with some sour cream or melted butter.
Perfect on a hot summer day, _________ ______ is a cold soup, traditionally cooked with kvass – a refreshing drink made from fermented bread.
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One of Russia’s most popular desserts, this super sweet honey cake is on the menu of most restaurants and cafés across the country. Invented in the Imperial Palace’s kitchen in the 19th century, ________was presumably the favourite cake of Empress Elizabeth, the wife of Emperor Alexander I.
Not so long ago pickles used to be such a big part of Russians’ diet that they would spend summers at their dachas growing vegetables to preserve. They did it not just because pickles are so great with vodka (even though they are) but rather to include vegetables in their winter menu, when fresh produce is scarce.
One of the most time-consuming dishes in Russian cuisine, __________ takes more than seven hours to cook and just as much to chill. Fresh meat (pork or cow’s feet are obligatory to get the necessary jellied texture) is cooked for seven hours, then gets cut into pieces and the broth that it has been boiling in, is poured over it. Then it’s left to chill in the fridge (usually for a night) and if you’ve done everything right by the morning the broth will gel. It is one of Russia’s signature starters and is usually served with horseradish sauce or hot mustard.
Although the dish is extremely popular in Russia, similar meat-stuffed cabbage rolls can be found in many cultures: from Iran to Poland. In Russia the dish is made with cabbage leaves and meat-and-rice filling and is traditionally served with a dollop of sour cream.
Known as Russian salad around the world, _______ is a variation of potato salad invented in the 1860s by Lucien Olivier.
________are usually stuffed with either lamb, pork or beef or all the three combined, and it’s the thinness of the dough that makes them so special. They can be served with or without broth, but always with sour cream.