Russia is the mother country of the
Slavic cuisine, another culinary entity that does not
exist on the map. This cuisine comprises the former
Soviet Union, Poland, Albania, and parts of the Yugoslav
region and Bulgaria. A Russian-speaking traveler
through this region might find it difficult to make
himself understood, but he could order the familiar
borsch, a beet or cabbage soup, wherever he went. He
might dine on blintzes (stuffed pancakes) or zrazy
(stuffed fried fish or seafood). He could enjoy beef
stroganoff, beef cooked with onions in sour cream, or a
seafood pie called rakov. Wherever he went, vodka would
be the most popular drink.
The Russians developed zakusky, their
equivalent of the French hors d’oeuvres. Potage
Bagration (cream of veal with asparagus tips) is also
part of the French grande cuisine together with many
other dishes the French chefs learned in the Russian
court kitchens. Interesting specialties are the botvinya
(green vegetable soup with a fish base), solyanka
(cucumber soup), pelemeni (Siberian meat dumplings,
boiled, fried, and served with sour cream), kasha
(buckwheat porridge), holubtsi (Ukrainian stuffed
cabbage), bitki (meatballs or fish balls with strong
spices), paskha (cottage-cream cheesecake with candied
fruits made in a pyramid shape for Easter), and babka (a
round coffee cake).
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