Russian food. Russia may not be the first country to consider food destinations, but the country has many delicious traditional dishes to try.
Russian food is one of the most authentic cuisines in the world. It was established under the influence of bad weather and rich national traditions. This kitchen was not built under the arches of the palace but in the houses of simple and humble people who had to feed many families. Therefore, traditional Russian dishes are nutritious and are made with the cheapest and most affordable ingredients.
The cornerstone is laid by the peasant food of the rural population in the harsh climate. Fish, pork, poultry, caviar, mushrooms, berries, and honey are rich combinations. The ingredients are rye, wheat, barley, and millet. A lot of bread, pancakes, cakes, cereals, beer, and vodka soups and stews are seasonal foods or staples, fish and meat. Even in the 20th century, this type of food was still the main diet of the vast majority of Russians. The 18th century brought more advanced cooking techniques. During this period, at least the import of smoked meat and fish, pastries, salads and vegetables, chocolate, ice cream, wine, and juice from the cities and the provincial nobles at least opened the door for the urban nobles and the provincial nobles, which was the creativity of these new products. Integration opens the door to traditional Russian cuisine. At the beginning of the 20th century, the revolution led to a rapid decline in elite cuisine, driven by the disappearance of the new Greek national ideology and the old imperial aristocracy who had previously been its consumers. It is unique at birth, highlighting the integration of the kitchens of the alliance countries, scientific methods of nutrition, and industrial methods of cooking and serving food. In the Soviet Union, the state’s monopoly of the catering industry and the corresponding kitchen diversification ended. In the second decade after the accident, with the rise of the average boom, the demand for fresh cooking experience has also increased, leading to the rise of high-end cuisine since the imperial era, as well as the extensive search for novelty, local cuisine, and creativity. The invention, which led to the birth of new Russian food.
However, since the combination of tastes can amaze even the most discerning gourmet, this kind of delicacy cannot be called a bad and unchanging delicacy.
Vegetables are one of the hallmarks of Russian cuisine. The vegetables are pickled and canned to provide the vitamins needed for a long winter. The preferred varieties are cheap, easy to grow, and easy to grow varieties, such as onions and cabbage, which can be stored for a long time. , Carrots, beets, and radishes. The Russians also liked the potatoes brought by Peter I in the early 18th century. Vegetables are the basis for juicy, nutritious soups, spicy snacks, and are often added to meat and poultry dishes.
Fish: Russian rivers and lakes have always been rich in fish (bass, roach, spear, like fish, st fish), which is why they occupy an important place on the menu. Thou can also have fish in wintertime (the famous “ice fishing”). Abundant and nutritious fish dishes can be provided throughout the year. This includes soups, stews and stews, and pastries.
Baked goods: “Bread is the foundation of life”, the old Russian proverb says. Without bread, the meals of a rich or poor family are incomplete. There are many types of bread and different tastes. But Russians do more than just toast: Russian cuisine is full of delicious casserole recipes and deep-fried dishes. What could be extra pleasant and nice in the deep cold wintertime? Roasted goods have forever been a representative of the Russian Christmas holiday, and are accompanied by many spiritual holidays and celebrations. Deep-fried pancakes and donuts, as well as dozens of famous pastries with different fillings. Every housewife has her recipe.
Grains: In Russia, bread is not only baked with grains, but they also like to process and eat. Russian porridge is hot and rich. It is made from a variety of grains (barley, wheat, buckwheat, semolina), each of which has its unique characteristics. Various additives make the porridge more delicious: berries, mushrooms or stew, or fried chicken with onions.
Pancakes (pancakes): Thin fried bread rolls made of simple dough made of flour, eggs, and milk-one of the most popular Russian dishes, sweet or thin, golden, hot, and well-oiled, Always use juicy (example. beef, seasoned fish, caviar) to sugary (example berries, honey, jam) with various additives from the following countries, so they can be used as main dishes or desserts. In the other half of February or primal March, Russians admire Maslenita, a festival where every household makes cakes. It is the honor of all Russian housewives to make very thin, uniform lace pancakes.
Oladi: This is another plate of baked dough. Donuts are comparable to pancakes, except they are more abundant and have a permeable composition. Served with tangy butterfat (sour butterfat).
Cakes or pies are doughnuts with different layers. It is difficult to find more extra sets of Russian food! The cake is loaded with beef, chicken, seafood or fungi, boiled eggs, greens, fruits, beans, or jam. It has golden batter and a tender hot filling, which tastes good. Pies are extremely common “wild food” and usually consumed by people who commute extended feet. Cooking cakes at the house is solid enjoyment for the entire people because even a kid can simply make cakes. Tortillas are full of mushrooms (or potato mushrooms), apples, or cherries.
Borscht (Borscht): The most pleasant and unusual taste, this is beet cabbage soup with meat and vegetable chunks, which is delightful The wine color, with sweet vegetables and salty taste. Borscht (ross chat) is a dish with various flavors: it can be nutritious and meat, or only vegetables. Depending on the region of Russia, borscht is made with tomatoes, sometimes even with mushrooms or even apples.
Cabbage soup: This is a clear soup made with cabbage and vegetables. This is a very healthy light meal at any time of the year. In the spring, it is made from tender cabbage and has a fresh and delicate taste. The taste of sauerkraut is very light and pleasant. However, the taste of sauerkraut soup is not very pleasant (because of sauerkraut), and true gourmets simply ignore it.
Buckwheat porridge is a nutritious dish made from boiled buckwheat grains that Russians have long loved. It tastes like brown rice. Classic buckwheat is cut into small pieces and needs to be cook to separate the grains. It is cooked with meat or other ingredients (usually without sugar) to give it a mild flavor and a strong flavor. One of the most popular dishes: “Trade Shumai” is made with fried mushrooms and onions.
Ukha Ukha is a clear soup made from fresh fish, potatoes, and carrots. Ukha is made from different types of fish, mainly white. Well, clam soup is a typical dish, but clam soup is also delicious (clam soup is especially popular). Fish soup replaces bread and is usually eaten with traditional fish pie.
Preserved food has long been a vicinity of ancient Russian preparation and created it doable to feature vegetables to the long winter diet. preserved cucumbers are notably in style as a result of they preserve identical crispness as they were fresh, however at the same time have a salty and sweet style. standard individuals additionally like dishes made up of sliced sauerkraut leaves. once marinating, they’re going to become crisp and translucent. The taste of sauerkraut varies from bitter to sweet and sour. it’s a delicious snack and refreshing aspect dish. The Russian high-ranking signature counts delicious sandwiches and refreshing dishes. The milk mushrooms (farm of lactobacillus and eubacteria (lactobacillus)) of the Russian premium company have a very delicate appearance and a firm consistency. Pickled and eaten with onions or mashed potatoes. Preserved cucumbers are created with numerous herbs and spices, and that they will add fascinating new details court.
Dumplings: Their instruction was dropped at Russia from China, however beneath the influence of Russian preparation tradition, its recipe has undergone tremendous changes. The dough used for Russian dumplings is formed of flour and is incredibly firm. The mixture consists of minced beef. The dumplings are roasted more. Usually, it’s typically fried and served with bitter cream. The dumplings are very satisfying and it is best to eat them by yourself.
Stroganina is a dish in northern Russia that consists of very thin frozen fish or meat dipped in a mixture of salt and pepper. Estrogen is a very unusual crispy snack.
Okroshka is a cool cold soup with pieces of fresh vegetables. Okroshka is made from the traditional Russian drink-kvass or kefir. This is a very delicious and light summer dish that tastes great in hot weather. Okroshka normally serves with sour milk.
Kvass could be an ancient summer drink made of staff of life or flour and malt. Sour, refreshing rye kvass. this can be an honest thirst quencher, however, these individuals might notice it too spicy. In summer, you may find iron barrels that are sold-out cold. However, once feeding in brew buildings on the streets of Russian cities, it’s counseled to fire brew in wood barrels. the brew contains a tiny low quantity of alcohol (up to 3%), so it is not recommended to drink before the restaurant tour!
Mead is a honey-based light wine with vanilla and berries. Mead hot drink, consume slowly. Usually has a pleasant sweet taste.
The site is similar to Mead, but the sweetness is not so unique. Bites are usually made from a variety of herbs, which can effectively prevent colds. It is a bit reminiscent of herbal tea and honey.
A Juice drink is a drink diluted with water-based berry juice (the most popular variety is cranberry). It usually has a pleasant red or ruby color and a fresh, slightly sour taste. The history of Morse can be traced back several centuries. Clean the taste buds.
Borodino bread is made from rye flour and has a dark brown color with a pleasant spicy flavor and a thick texture. Its taste is difficult to describe: it is spicy, sweet, and sour, with a fermented hue, Baldino bread is usually flavored with spices, and whole-wheat bread with coriander seed is best for most Russian dishes. Cut it into small pieces and season with a little salt. It is very delicious.
Jelly meat is probably the dish of the most courageous and determined followers of Russian cuisine-it is a cold jelly made from meat and vegetables rich in bone broth, seasoned with spicy grated horseradish sauce. You can see beautiful carrots and potato rings in the transparent jelly soup, but even among Russians, this dish is far from popular.
Kefir is a beverage made from fermented milk with a thick consistency and unique sour cream flavor. The closest analog is natural yogurt. Kefir can satisfy hunger, refreshing in hot weather, and is very useful for digestion. However, many people who tried it for the first time noticed its unusual taste.
Vodka is one of the most popular Russian words among foreigners and the most important strong national wine in Russia. When choosing vodka, it is best to choose a higher distilled spirit. Kimchi and whole wheat bread are traditional vodka hunters.
How to drink vodka correctly?
According to Russian tradition, you should drink a glass of cold vodka first, then smell some brown bread, and then eat a bit more. However, it will appeal to those who are open to new tastes. First of all, this is homemade, not a restaurant. Therefore, if you have the opportunity to try Russian cuisine cooked by housewives instead of professional chefs, don’t miss it! It is worth noting that a table full of dishes is the way of Russian hospitality.
Just as the United States is known as the home of pizza lovers and hot dog lovers, Russia is also known as a multi-ethnic cuisine. Modern Russian cuisine is very delicious and healthy because it is mainly based on natural ingredients. This is also very satisfying because Russian dishes contain a lot of vegetable oil, sour cream, and mayonnaise. Russian national cuisine uses a lot of grains and roots, vegetables, and everything else: vast land, dense forests, and a lot of lakes and rivers. The main Russian cuisine includes a lot of fish, mushrooms, and berries. Due to the bad weather, the Russians can only choose a limited amount of ingredients, but this difficulty is offset by the creative recipes and combinations they invented. All kinds of soups, because the food must be stored in the cold winter, the Russians created the science of pickling vegetables. Potatoes are one of the most important ingredients in Russian cuisine. At the beginning of the 18th century, Peter the Great brought potatoes to Russia. (They were found in South America). Initially, they were only open to elites and were considered poisonous by farmers. Over time, potatoes have become the central element of almost all Russian dishes, including frying, boiling, baking, mashing, baking on flat cakes, etc. With the development of Russia and the expansion of its territory to Western Europe in the 16th and 18th centuries. Their dishes include century aristocratic Russian cuisine. These are the most complicated recipes in Austria, Germany, and France.
Russian breakfast is very similar to breakfast in some Western countries. At breakfast, Russians almost always drink tea with meat sandwiches (sausages), scrambled eggs, or scrambled eggs (but no bacon). There is always soup, and Russian dinner is like any western food with various grilled meats and fish. The dishes include many salads (the most popular salad recipe is simple: cucumber + tomato + onion + sour cream/mayonnaise), chopped vegetables, and boiled fries. Minced beef and rice, wrapped in cabbage leaves, simmered in the oven for 3 hours.
Borscht, shellfish soup, cabbage soup-the possibilities are unlimited. The soup is usually eaten after meals and is believed to aid the digestive process. Russians can choose a variety of soups: cucumber-pickled chicken soup, Saranka-olive, and sausage broth, Oklaska-chopped vegetable soup, orange borscht-cabbage soup, meatball soup-schnitzel soup, Soup-clam soup, and such examples are too numerous to list. This is the secret that Russian soup is so good at. It is roasted meat made from pre-chopped onions, grated carrots, and a small amount of garlic in vegetable oil. When the carrots are golden and the onions are translucent, add “fried” to the soup.
Russian slaw is not the usual slaw and filling, but American vegetable or chick slaw. They consist of several various crushed elements and are paste collectively by a large quantity of mayonnaise. Sometimes the ingredients are simple, such as mayonnaise, ham, and cheese salad, and sometimes even filled with all vegetables: carrots, garlic, peas, cucumbers, and cabbage. Heavier than you.
Russians are well-known for vodka, but there are other nice state beverages. In enhancement to fermented beverages, many Russians also take tea, coffee, and different liquids. They also get a drink called Kvass, which is a beverage made from sourdough loaf. Another delicious traditional Russian drink is a fruit drink (juice made from poached berries. Of course, a Russian samovar must be mixed with a samovar).
As for sweets, Russia isn’t always without its truthful percentage of sugary wonders. The maximum famous presents given at some point of the vacations are chocolates, cakes, and pastries. Shops devote whole ways to chocolate, presenting different flavors, forms, layers, and besides. Belgium can be well-known for generating chocolate, however, Russia is wherein chocolate is appreciated.
Russia is not without unusual cuisine. Its two several different outcomes are fat (lard) and calf tongue. You need a tough abdomen to have them, but many Russians believe these foods are tasty. Another strange Russian dish is one hundred days, also known as jelly meat. Its title originates from the term “cold”, which indicates “cold”. In the United States, this dish is called jelly. This is a gel made from meat, which is cooked in the refrigerator along with garlic and other essential ingredients until the broth hardens and becomes a gel. Then get it to escape and eat frozen. jelly! Cooking is a tedious task because it takes a lot of time to cook and cool gelatinous ground beef dishes. Jelly meat is also known as the “best friend of vodka” and is usually eaten with cold vodka and served with spicy mustard and horseradish sauce. You will also find a variety of berries that are not widely used in the United States. If you are in rural Russia at the right time of the year, you can pick them directly from the bushes! Perhaps the most surprising is the list of foods that Russians do not eat. You will infrequently see Russians having peanut butter, applesauce, cheddar cheese, American wichs, Mexican cuisine, or various Italian foods. Use to mayonnaise slaw and borscht!
Russia extends from the recess within the north to the Euxine Sea in the south, from the sea in the west to the Pacific in the east, and borders several different countries. Russian speaks Russian and has a similar culture and traditions throughout the country. Their preparation is an imperative part of each country. Ethnographers began to review the cuisine of every country as a result of it will reveal its history, everyday life, and traditions. Russian cuisine isn’t any exception and could be an important part of Russia and its history. Russian cuisine is copied back to ancient Russian preparation and has become numerous within the fifteenth century. Of course, it’s plagued by natural and geographical conditions. The abundance of rivers, lakes, and forests creates dishes made with fish, game, mushrooms, and mushrooms with berries. …All types of grains are big in the fields: rye, oats, wheat, barley, buckwheat, etc. Congee is formed from varied grains. dish has invariably been a standard national cuisine. Russians are intake porridge all their lives: youngsters eat porridge and adults eat buckwheat porridge. They said: “Porridge is our mother, bread is our father”-(oat is our mother, bread is our father). (Dumplings), whole wheat bread (rye bread), while not them, nobody will imagine Russian cuisine. within the tenth century, the mining of wheat grains began, and also the styles of flat cakes exaggerated dramatically: they began to create bread (loaf), city (kalach), flat cake (py), pancakes (pancakes), and pancakes (pancakes) and bake. )and others.
In the ninth century, the foremost common ingredients were beet (radish), cabbage (cabbage), radish (radish), peas (pea), cucumber (cucumber). they’re devoured raw, roasted, steamed, marinated, and marinated. They appeared before the eighteenth century, and tomatoes appeared before the nineteenth century. till the start of the nineteenth century, there was nearly no salad. the initial salad was created with a special vegetable. this can be why they need such names: slaw (coleslaw), cucumber salad (cucumber salad), or salad (potato salad). Later, the formula became additional complicated. several salads were made with differing kinds of vegetables, generally fish or meat, and they were additionally given additional fascinating names: spring (spring), health (health), ocean pearl ( ocean pearls), and others. There are hot liquid dishes for a protracted time: 1st fish soup (ukha), cabbage soup (cabbage soup), then borshch (borscht), cucumber soup (Nissan link), then differing kinds of Jay Chou (hodgepodge) ). within the nineteenth century, these liquids were referred to as soups. well-liked drinks are brewage and varied berries. Since the eleventh century, spices have been widely used. Russian and foreign businessmen brought cloves (clove), cinnamon (cinnamon), ginger (ginger), coriander (coriander), laurel (Lovitz), oil (olive), etcetera this can be the thanks to China. In Russia, they drink low-alcoholic beverages made up of honey and berries. spirits were 1st delivered to Russia within the fifteenth century and were straightaway banned. Ivan the Terrible failed to seem till the center of the sixteenth century. Starsky tap house opened. Russian cooking is exclusive not solely attributable to the ingredients used, however additionally as a result of its roast during a Russian stove. The food is dried, typically wont to heat the house, and lots of folks sleep on it. The food cooked in the kitchen appliance is delicious because it is equally heated altogether places. Russian ovens are not any longer in use today and are replaced by electrical ovens and microwave ovens even in rural areas. within the past, the food of the elite was no completely different from the food of standard people. within the seventeenth century, the food of the elite became additionally refined, not solely in terms of quantity, however additionally in terms of delivery strategies and ingredients.
Old Russian food (nineteenth to sixteenth centuries). Many dishes are cooked in a Russian oven; fish, vegetables, and mushrooms dominate. Some of the Russian delicacies we know today can be traced back to this period: cakes, soups, and buckwheat porridge Moscow cuisine (17th century). Divided into two different cuisines: simple food for ordinary people and good food for nobles. Boyar cuisine from the time of Peter the Great and Catherine the Great (18th century). Many culinary traditions are borrowed from Europe, and wealthy people invite foreign chefs and chefs to Russia. At the beginning of the 20th century) tried to revive the traditions of ancient Russian cuisine. The kitchens of different remote regions of Russia were merged and Soviet cuisine (1917-1991) was introduced. These simple dishes did not take a lot of time to prepare. The modern era of Russian cuisine The fusion of traditional Russian food and foreign food.
SUMMARY: Foreigners often associate Russian cuisine with its most famous dishes and snacks: smoked st fish (ba fish), star-shaped starfish with horseradish, lightly salted salmon, red, black, or pink caviar (white fish), and Marinated mushrooms. The crystal clear Russian vodka can perfectly match these dishes visually (such as still life paintings) and tastes. However, these Christmas dishes cannot fully reflect the traditional soups and hot dishes of Russian national cuisine. Indeed, such a rich cuisine can explain Russian hospitality. Accept different dishes from different countries/regions for a long time, but at the same time keep many of them. Despite all the changes in Russian national cuisine over the years, no one can imagine a Russian table without whole wheat bread, pancakes, cakes, etc., porridge, or dishes made from fish, mushrooms, or cucumbers. d Vegetables. And, of course, Russian game meat or grilled Christmas dishes and a lot of sweets (homemade jam, honey cake, gingerbread, and Easter cake) will not leave guests indifferent.
Associate in Nursing exceedingly in a terribly alone amongst one in every of the characteristics of recent Russian dishes is cookery in a special Russian kitchen appliance. The oven permits the cook to bake or cook food; however, it’s not possible to grill, fry, or grill meat. The oven features a very fascinating temperature range: food will be baked at a continuing or reduced temperature, however, it can’t be cooked at an elevated temperature. These conditions enable chefs to organize very interesting dishes. With its special aroma, it will not be made with trendy gas or electrical ovens. Another vital issue that offers ancient Russian preparation a special flavor is that the use of various herbs for nearly every meal. At the time these were onions, garlic, and saffron. however, cloves, salt, pepper, and horseradish are used. Another feature of the room is strict compliance with the principles for making ready individual dishes. All meals are divided into 2 categories: abstinence and fairness. Most days of the year (from 192 to 216 days) are counted as Lent, which implies that in those days, folks cannot eat food as well as meat, eggs, or milk. Strict compliance with lean rituals has a semiconductor diode to the in-depth development of lean kitchens. Even today, Russians often eat solely fish, vegetables, and mushrooms. recent Russian favorite dishes are cakes with completely different fillings: meat or fish, poultry or game, cheese, mushrooms, vegetables, fruits, and berries. folks usually bake flat cakes with different grains and fish or meat. Cakes and dough are made up of rye flour. flour isn’t used, however wont to make festal(ring-shaped loaf). Later, the ceremonial workers began to combine wheat and rye flour to form pancakes, donuts, bagels (small baking rings), bagels, and alternative baked goods. Soup conjointly vie a very important role within the room at the time. Usually, folks can boil fish or broth and season it with numerous herbs. For example, black soup is formed with cloves and white soup. pepper. Soup while not spices is named naked soup. alternative well-liked soups at the time were cucumber (broth baked in brine with cucumber) and cabbage soup (broth of recent or sauerkraut). Fish is additionally terribly popular, particularly dried, preserved, and smoked. cannon fodder is rare, and solely kings and rich boys will offer delicacies within the variety of fresh salmon, st fish, or pike. hard roe is another typical delicacy: it’s eaten with vinegar, pepper, and sliced onions. Red meat wasn’t highly regarded in ancient times. … Russia. Sometimes, it’s wont to prepare various soups, like cabbage soup or various seasonings. folks eat beef once they eat it, and typically mutton and pork. bound meats are strictly prohibited, particularly beef and rabbit meat, and poultry and game are usually consumed. Throughout the history of Russia, swan, crane, half, red er, and part are all delicacies. the foremost fascinating meat dish in ancient Russia is that the alleged "hangover. It consists of varied styles of lamb, preserved cucumbers, vinegar, and pepper. This food has been used to treat serious diseases, particularly hangovers. Vegetable dishes weren’t solely highly regarded in ancient Russia throughout the season amount. Sauerkraut, beetroot with however and vinegar, griddlecake with peas, wheat buckwheat porridge, baked and baked. Mushrooms, pancakes, honey, horseradish, and radishes were eaten in massive quantities. At the tip of the recent Russian period (16-17 centuries), some new dishes were introduced into Russian cuisine, most of that came from the East. ; Dishes embody noodles (with milk, meat, chicken, or mushrooms) and dumplings borrowed from Turks or metal people. Today, Russians and foreigners assume that these dishes are ancient Russians, but this is not the case! Russian desserts are simple: they eat honey, berries, and numerous delicacies from this product (gingerbread and gingerbread). Walnuts and seeds are popular. when all, folks within the recent Russian era made up most of the normal beverages related to ancient Russia today: Mead (a low-alcohol drink made up of honey, hops, and berry juice), birch (a drink made from birch sap), and therefore the noted Russian vodka.
The history of Russian cuisine can be traced back to the 10th century, while ancient Russian cuisine became very diverse in the 15th century. Of course, it is affected by natural and geographical conditions. The abundance of rivers, lakes, and forests promoted the creation of fish and game, mushrooms, and berries.
Q1: Why is Russian food so bad?
A: The main reason why Russian cuisine is considered bad is that the quality of the food prepared in most Russian restaurants and houses is overwhelming. Homemade Russian food is much better than food prepared and served in a restaurant.
Q2: What is Russian home cooking?
A: Syrniki (tofu pancakes) cheese pancakes are one of the most popular tofu dishes in Russia. Cheese, eggs, flour, and sugar are ready in just 15 minutes. For the Russians, perfect, comfortable meals always remind him of his childhood.
Q3: Is Russian food spicy?
A: Since most Russians don’t like spicy food, most ethnic restaurants in Moscow like to use spices, otherwise the waiter will ask you how spicy you want the food to be. I usually like spicy food because I like spicy food, but it is never too spicy.
Q4: Why is Russian cuisine important?
A: The main feature of Russian cuisine is the wide variety of products used in cooking. There are many types of pasta, such as cakes, pastries, rolls, pancakes, etc. Russian cooking dishes are also rich in meat, poultry, and fish dishes, which can be used on various occasions.
Q5: How healthy is Russian food ?
A: The first study involved 800 participants between the ages of 18 and 86, and they discussed their nutritional needs. Most of them report that there is a close connection between traditional Russian food and healthy eating. Homemade soup, meat and fish dishes, boiled vegetables, and rice porridge (buckwheat) make up a high proportion of an ideal dinner.
Q6: Is food safe in Russia?
A: Russian food security problem does not lie in the lack of food. However, the country’s macroeconomic performance has improved since 1999, when the country’s gross domestic product (GDP) increased by an average of 6% per year, which reduced poverty and therefore the number of households with unsafe food.
Q7: Why do Russians eat soup?
A: Like almost all traditional cuisines in the world, the most popular Russian cuisine was invented by the poor. Their main goal is to feed the big family with the least effort and expenditure. Just divide a few ingredients into multiple portions, which is also a good way to make the most of leftovers.
Q8: What do Russians eat for lunch?
A: Enjoy Russian lunch at home. A typical lunch menu includes soup, main course, and fruit drinks, followed by tea. And some sweet things. You must eat soup for lunch. Depending on the time of the year, the soup can be cold soup or one of the traditional hot soups in summer.
Q9: Should I bring some Russian dinners?
A: More formal or the hostess has planned a complete menu, and guests sometimes bring a bottle of strong stuff. It is generally assumed that the owner will take care of the wine (or the food in the food). Either way, choose a gift from the host, such as a small gift, such as a box of chocolates.
Q10: Do Russians eat pork?
A: Since 2000, Russia’s total meat consumption has grown steadily, with an average of 43.5 kg per capita. Kovalev said that during this period, pork consumption has doubled to 24.7 kg per capita in 2016 and is expected to reach 25.8 kg per capita in 2017.