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Rassolnik
Rassolnik (russian: рассольник) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variant of rassolnik also exists, usually made during Lent. The dish is known to have existed as far back as the 15th century, when it was called ''kalya''. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukraine and Belarus. A similar dish is common in Poland, where it is known as ''zupa ogórkowa'' (literally ''cucumber soup''). The key part of rassolnik is the ''rassol'', a liquid based on the juice of pickled cucumbers with various other seasonings. It is a favourite hangover treatment. See also * Borshch * Shchi * Solyanka * List of Russian dishes * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Soups
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zupa Ogórkowa
Cucumber soup is a traditional Polish and Lithuanian soup (Polish: ( sometimes simply ogórkowa). It is made from sour, salted cucumbers and potato. Occasionally rice is substituted for the potatoes. Cucumber soup is also any soup using cucumbers as a primary ingredient, and is present in various cuisines. The two major varieties are fresh cucumber soup and pickled cucumber soup. A similar soup is also common in Russia and Ukraine, where it is known as ''rassolnik''. Fresh cucumber soups Some fresh cucumber soups are just a blend of ingredients (cucumber, spices, other vegetables or fruits, etc.) served cold, others are cooked, possibly in some kind of broth, and served either hot or chilled. File:CucumberMintSoupYogurtDumpling (8363451507).jpg, Fresh cucumber-mint soup with a yogurt dumpling File:Cucumber and zucchini soup.jpg, Pork stuffed cucumber and zucchini soup in pork broth. See also * * * * * mizeria Mizeria is a salad which originated in Poland and co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. Types Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe. Pickled cucumbers are flavored differently in different regions of the world. Brined pickles Brined pickles are prepared using the traditional process of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. Types Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe. Pickled cucumbers are flavored differently in different regions of the world. Brined pickles Brined pickles are prepared using the traditional process of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russia
Russia (, , ), or the Russian Federation, is a transcontinental country spanning Eastern Europe and Northern Asia. It is the largest country in the world, with its internationally recognised territory covering , and encompassing one-eighth of Earth's inhabitable landmass. Russia extends across eleven time zones and shares land boundaries with fourteen countries, more than any other country but China. It is the world's ninth-most populous country and Europe's most populous country, with a population of 146 million people. The country's capital and largest city is Moscow, the largest city entirely within Europe. Saint Petersburg is Russia's cultural centre and second-largest city. Other major urban areas include Novosibirsk, Yekaterinburg, Nizhny Novgorod, and Kazan. The East Slavs emerged as a recognisable group in Europe between the 3rd and 8th centuries CE. Kievan Rus' arose as a state in the 9th century, and in 988, it adopted Orthodox Christianity from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Russian Dishes
This is a list of notable dishes found in Russian cuisine. Russian cuisine is a collection of the different cooking traditions of the Russian Empire. The cuisine is diverse, with Northeast European/Baltic, Caucasian, Central Asian, Siberian, East Asian and Middle Eastern influences. Russian cuisine derives its varied character from the vast and multi-ethnic expanse of Russia. Russian dishes Zakuski Soups Salads Meat dishes Pancakes Bread Pirogi (pies) Sauces Desserts Beverages Non-alcoholic drinks Alcoholic drinks See also * Khrushchev dough * Mikoyan cutlet * List of Russian desserts * List of Russian restaurants * Russian candy Russian candy ( fi, kinuski; russian: ки́нуски ''kinuski'') is a very sweet toffee-like dessert made by carefully heating equal amounts of milk or cream and sugar. It is a traditional dessert sauce in Nordic countries. Karl Fazer brought ... References Bibliography * {{DEFAULTSORT:Russian Dishes Lis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solyanka
Solyanka (russian: соля́нка, initially ''селя́нка''; in English "Settlers' Soup") is a thick and sour soup of Russian origin that is common in Russia, Ukraine, Belarus, and other states of the former Soviet Union and certain parts of the former Eastern Bloc. It was one of the most popular dishes of the former East Germany (german: Soljanka(-Suppe)). Overview There are three basic types of solyanka, with the main ingredient being either meat, fish, or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salted mushrooms, potatoes, smetana (sour cream), and dill. The soup is prepared by cooking the cucumbers with brine before adding the other ingredients to the broth. * For meat solyanka, ingredients like beef, ham, sausages, chicken breast together with cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill are all cut fine and mixed in a pot. The broth is added, and heated for a short time on the stove, witho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shchi
Shchi ( rus, щи, p=ɕːi, a=Ru-щи.ogg) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (russian: зелёные щи, ''zelionyje shchi''). In the past, the term ''sour shchi'' was also used to refer to a drink, a variation of kvass, which was unrelated to the soup. History Shchi (from orv, съти, the plural of "''съто''" (s(i)to) - "something satisfying, feed") is a traditional soup of Russia. Cabbage soups have been known in Kievan Rus as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors. Shchi is relatively easy to prepare; it can be cooked with or without various types of meat; and it can be frozen and carried as a solid on a trip to be cut up when needed. As a result, by the 10th century shchi became a staple food of Russia, and a popular say ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borshch
Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (''Heracleum sphondylium''), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangover
A hangover is the experience of various unpleasant physiological and psychological effects usually following the consumption of alcohol, such as wine, beer, and liquor. Hangovers can last for several hours or for more than 24 hours. Typical symptoms of a hangover may include headache, drowsiness, concentration problems, dry mouth, dizziness, fatigue, gastrointestinal distress (e.g., vomiting, diarrhea), absence of hunger, light sensitivity, depression, sweating, nausea, hyper-excitability, irritability, and anxiety. While the causes of a hangover are still poorly understood, several factors are known to be involved including acetaldehyde accumulation, changes in the immune system and glucose metabolism, dehydration, metabolic acidosis, disturbed prostaglandin synthesis, increased cardiac output, vasodilation, sleep deprivation, and malnutrition. Beverage-specific effects of additives or by-products such as congeners in alcoholic beverages also play an important role. The s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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