Cuisine of Russia
In this series of posts you’ll find some of the most popular Russian and Ukrainian recipes as explored in the culture/food section of Russian-Ukrainian Adventures, the popular on-line magazine forum of which Mendeleyev is Editor of Culture and Language.
Click each link below for more topics and photos:
The Mendeleyev Journal pages on Russian foods includes outstanding recipes for memorable main dishes, the large variety of salads which are the mainstay of any Russian table, delicious soups, and the bread/desserts which make Russian food so popular.
From the time of Catherine the Great, every family of influence imported both the products and personnel—mainly German, Austrian, and French—to bring the finest, rarest, and most creative foods to their table. This is nowhere more evident than in the exciting, elegant, highly nuanced, and decadent repertoire of the Franco-Russian chef. Many of the foods that are considered in the West to be traditionally Russian actually come from the Franco-Russian cuisine of the 18th and 19th centuries, and include such widespread dishes as Veal Orloff, Beef Stroganoff, and Chicken Kiev.