Russian cuisine Russia is by

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Russian cuisine

• Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey.

Cold soups Okroshka is a cold soup based on kvass or, sour milk. Okroshka is also a salad. The main ingredients are two types of vegetables that can be mixed with cold boiled meat or fish in a 1: 1 proportion. Thus vegetable, meat, and fish varieties of okroshka are made

Hot soups • Shchi (cabbage soup) had been the predominant first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these "poor" and "rich" variations were cooked in the same tradition.

Ukha • Ukha is a warm watery fish dish, however calling it a fish soup would not be absolutely correct. "Ukha" as a name for fish broth was established only in the late 17 th to early 18 th centuries. In earlier times this name was first given to thick meat broths, and then later chicken. Beginning from the 15 th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups.

A bottle of Medovukha, an alcoholic drink similar to mead.

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