Famous dish of Russia

Answer 1

Russian soups can be divided into at least seven large groups:

• Chilled soups based on kvass, such as tyurya, okroshka, and botvinya.
• Light soups and stews based on water and vegetables.
• Noodle soups with meat, mushrooms, and milk.
• Soups based on cabbage, most prominently shchi.
• Thick soups based on meat broth, with a salty-sour base like rassolnik and solyanka.
• Fish soups such as ukha.
• Grain- and vegetable-based soups.

In traditional Russian cuisine three basic variations of meat dishes can be highlighted:

• a large boiled piece of meat cooked in a soup or porridge, and then used as second course or served cold (particularly in jellied stock-see Kholodets' below)
• offal dishes (liver, tripe, etc.), baked in pots together with cereals;
• whole fowl dishes or parts of fowl (legs or breasts), or a large piece of meat (rump) baked on a baking tray in an oven, so-called "zharkoye" (from the word "zhar"(жар) meaning "heat")

Pirozhki (singular: pirozhok; diminutive of "pirog" [pie]) are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked (the ancient Slavic method) or shallow-fried (known as "priazhenie", this method was borrowed from the Tatars in the 16th century). One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature. Six typical fillings for traditional pirozhki are:

1. Chopped boiled meat mixed with sautéed onions
2. Rice and boiled eggs with dill
3. Fish sautéed with onions and mixed with hard-boiled chopped eggs and rice
4. Mashed potatoes mixed with dill and green onion
5. Sautéed cabbage
6. Sautéed mushrooms with onions and sometimes carrots

Russian Syrniki with Kissel.

Blini are thin pancakes made with yeasted batter which are often served in connection with a religious rite or festival. The word "blin" (singular of blini) comes from Old Slavic "mlin", which means "to mill". Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun during Maslenitsa (Масленица, Butter Week; also known as Pancake Week). This tradition was adopted by the Orthodox Church and is carried on to the present day, as the last week of dairy and egg products before Lent. Bliny are still often served at wakes, to commemorate the recently deceased. Blini can be made from wheat, buckwheat, or other grains, although wheat blini are most popular in Russia. They may be topped with butter, smetana (sour cream), fruit preserves or caviar.

Syrniki are fried curd fritters, garnished with sour cream, jam, honey, and/or apple sauce.

Vatrushka is a kind of cake with a ring of dough and tvorog (cottage cheese) in the middle, often with raisins or bits of fruit, from about five inches to two and a half feet in diameter.

Answer 2

The famos dish in Russia is soup. One of the soup is called Borsh.

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