Russian

The Great Cuisine of Russia gets it’s rich character and history from it’s multicultural expansion. Russian Cuisine is delicious and are a unique result of climate, geography and native genius. Situated between two vast civilizations, Western Europe and the Orient, Russia has been subject to the influences of a multitude of cultures. In the 10th and 11th Centuries trade with the Byzantine Empire introduced Buckwheat Groats and in the next 200 years came Rice and Spices. Contacts with Mongols and Tartars from the east brought Noodles and filled Dumplings and Smoked Sturgeon. Caravans travelling from China to Europe introduced Tea. From the Scandinavian countries came Russia’s great specialty, Smoked Fish. Russian Food that exists now has retained much of it’s original character. Apart from Caviar and Vodka, the more famous dishes are Beef Stroganoff, Chicken Kiev and Borscht.

Oysters with Caviar Served on Ice, Crackers or Crusty Bread
Fish Hors D’Oeuvre with any Smoked Fish
Pickled Herring with Vinaigrette or Mustard Sauce
Marinated or chopped Herring
Smoked Pork with Mustard
Eggplant Caviar
Chopped Liver with Onions baked in Pastry Shells
Baked stuffed Eggs
Garlic Cheese served with Toast or Crackers
White Bean Pate with Bacon Strips
Wild Game Salad with Partridge, Pheasant or Rock Cornish Hens, depends on availability
Marinated Beet Salad
Cabbage or Red Cabbage Salad
Carrot Salad
Cucumber Salad
Potato Salad
White Radish Salad
Sauerkraut, Tomato and Cucumber Salad
Crab Salad
Salad “Olivie” with Chicken
Meat Casserole
Baked Tomatoes with Meat, Rice or Mushroom Stuffing
Stuffed Bell Peppers with Meat or Vegetables
Mixed Vegetables with Vinaigrette Dressing
Borscht Ukrainian Style
a very flavorful Soup with Beef, Cabbage, Beets and lots of other Vegetable
Garlic Rolls
Piroghi
large rectangular Pie made with Yeast dough, filled with Beef, Cheese, Mushrooms, Cabbage, Rice or Eggs
The Russian Classic Pies
these can be made with Meat, Fish, Vegetables or Cheese fillings
Pirozhki
Small about five inches long oval shaped Pie with different fillings
Kurnik
like Piroghi, but round with a cone shaped top about four or five inches high, different fillings separated by Crepes
Kulebiaka
a very narrow rectangular Pie about four inches by sixteen inches, the classic Russian one has Fish and rice on top.
Rasstegai
is a small round open faced Pie about the size of your dinner plate or can be small and oval like Pirozhki with a little opening on the top that shows the filling.
Vatrushka
a small round open faced pie about four inches in diameter usually made with Sweet Cheese stuffing
Pel’meni
the Siberian Meat Dumplings or Vareniki, the semi-circle Meat Dumplings can be in Meat Soup or Mushroom Soup
Blini
paper thin Pancakes stuffed or plain, fried one side
Blinchiki
paper thin Pancakes fried both sides, with filling
Poached Fish in Sour Cream Sauce garnished with Cucumbers
Baked Salmon
Sauteed Salmon Steaks
Trout baked in Wines and Rum
Broiled Fish, Armenian style
Poached Fish with Saffron Sauce
Fish Rolls
Fish Kotlety or Patties
Fish Balls in thick Soup
Roast Beef and Potatoes, Russian style
Beef Stroganoff
Stuffed Beef Rolls
Beef Patties
Veal with Cherries
Lamb Shashlyk or Shish Kabob
Rack of Lamb
Lamb Pilaf, Uzbekistan style
Stuffed Lamb
Suckling Pig
Roasted Chicken with Crumbs and Raisin stuffing
Baked Chicken with Rice in White Sauce
Chicken Braised with Prunes
Fried Chicken Liver and Onions
Chicken Kiev
Spicy Chicken Tapaka
where the whole Chicken is flattened and pounded, served with Sour Cream
Stuffed Roast Turkey
Cauliflower in Cheese Sauce
Cauliflower in White Sauce with Breadcrumbs
Turnips in Yellow Sauce
Stuffed Potatoes
Stuffed whole head of Cabbage
Stuffed Tomatoes
Mixed Vegetables in Milk Sauce
Green Peas with Poached Eggs and Croutons
Baked Pumpkin with Rice and Eggs
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