Russia
Russian cuisine is a diverse and robust gastronomic tradition that reflects the vast geographical expanse, varied climates, and rich cultural history of Russia. Rooted in peasant food of the rural population, Russian cuisine is characterized by a foundation of hearty, simple ingredients that have been adapted over centuries to create a wide array of flavorful and satisfying dishes. One of the cornerstones of Russian cuisine is its use of grains and bread, which have been staples due to the region's fertile lands. Rye bread, in particular, holds a special place in the Russian diet, serving as an accompaniment to many meals. Porridges made from grains such as buckwheat, barley, and oats are also common, offering a nutritious and filling start to the day. Soups are essential in Russian culinary tradition, with borscht being one of the most internationally recognized. This vibrant beet soup, often made with beef or pork, is rich in flavor and typically garnished with a dollop of smetana, a type of sour cream. Other beloved soups include shchi, a cabbage soup, and solyanka, a thick, spicy, and sour soup made with assorted meats and pickled vegetables. Meat and fish are also prominent in Russian cuisine. Beef, pork, and chicken are frequently used in dishes such as pelmeni, which are small dumplings filled with minced meat, and beef stroganoff, where tender strips of beef are cooked in a creamy mushroom sauce. Fish, particularly freshwater varieties like pike and perch, are often smoked, pickled, or served in stews. The proximity to the Arctic Ocean also means that caviar, especially from sturgeon, is a prized delicacy. Vegetables play a crucial role, particularly root vegetables like potatoes, carrots, and beets, which are well-suited to Russia's cooler climate. These are often used in hearty stews or as side dishes.
