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Russian Federation

Russia’s enormous size accounts in part for its rich culinary diversity. Fertile plains provide grains for breads, brews, pastries and cereals. Rivers and seas offer fish, including the coveted caviar-laden sturgeon. Tundra in the north provides wild game; while the southern and eastern reaches welcomed Middle Eastern and Asian influences. In a land of harsh winters, it’s no surprise that soul-warming soups are a mainstay. Borscht is a beet soup served with sour cream. Cabbage, potato, fish and mushroom soups provide additional comfort during the long Russian winter. Other traditional Russian foods include blinis (thin, yeast-risen pancakes traditionally made with buckwheat flour), pirogi (sweet or savory turnovers), and beef stroganoff. Cucumbers, sour cream and mushrooms are important ingredients, as are dill, horseradish, potatoes, and pickled vegetables. Potatoes took a slow route to popularity in Russia. Despite continual governmental encouragement to plant them, peasants remained skeptical until the 19th century. Today Russians cook potatoes in every conceivable way.

Featured Cook OLYA Cooking Level: Beginning Home Town: Voronezh, Voronezh Oblast, Russia Living In: Sydney, New South Wales, Australia

About me: I am an undergraduate student with a year before graduation. I love photography, and recently developed a passion for cooking and baking as well. I'd love to increase my ability for creating interesting, tasty, pretty dishes easily! My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »