Russian cuisine

Traditional Russian cuisine, an important part of Russian national culture, arouses a keen interest both in Russia itself and around the world. The compilers of the below-quoted recipes have focused their attention on the most popular and interesting culinary examples from its vast repertory. Our goal is to introduce you to the Russian national cuisine, with all its authenticity and originality. Some of the recipes go back to hoary antiquity, while others evolved later, in eighteenth and nineteenth centuries.
In times past, grain - wheat, rye, oats and millet - was the main foodstuff in Russia. Russian people were engaged in ploughing since time immemorial and so bread played a very significant part in their diet. The festive table couldn't be imagined without pies and other pasties. Pies were cooked with a cook cereals, all sorts of pancakes and baked puddings. Cattle-breeding was always popular in Russia as was hunting - hence a large choice of meat dishes included those of wild animals and fowl.
 

Arabat

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