Russian cuisineRussian 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.
PancakeA pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and are thin.
CrêpeA crêpe (or , French:, Quebec French:) is a dish made from unleavenedbatter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury crêpes (galettes; crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in Crêpes Suzette.
OladyiOladyi or oladi (Russian: оладьи [ɐˈɫadʲjɪ] pl., diminutive: оладушки, oladushki, sg. оладья, oladya [ɐˈɫadʲjə]; Ukrainian: оладки, oladky) are small thick pancakes or fritters common in Russian and Ukrainian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt, and sugar with yeast or baking soda. The batter may also contain kefir, soured milk or yoghurt.
Ukrainian languageEast Slavic languageUkrainian (українська мова, ukrainska mova, IPA:) is an East Slavic language, spoken primarily in Ukraine. It is the first (native) language of a large majority of Ukrainians. Written Ukrainian uses the Ukrainian alphabet, a variant of the Cyrillic script. The standard language is studied by the National Academy of Sciences of Ukraine and Potebnia Institute of Linguistics.
Proto-Slavic languageProto-Slavic (abbreviated PSl., PS.; also called Common Slavic or Common Slavonic) is the unattested, reconstructedproto-language of all Slavic languages. It represents Slavic speech approximately from the 2nd millennium BC through the 6th century AD.
Russian languageRussian is an East Slavic language belonging to the Balto-Slavic branch of the Indo-European language family. It is one of the four extant East Slavic languages, and is the native language of the Russian people. Russian was the de facto (and de jure in its final years) official language of the former Soviet Union.
ButterButter is a dairy product made from the fat and protein components of churnedcream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.
CaviarCaviar or caviare is a food consisting of salt-cured roe of the family Acipenseridae (sturgeon). Caviar is considered a delicacy and is eaten as a garnish or spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp.
Smetana (dairy product)Smetana is the English-language name for the different types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe, and Central Asia. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche, but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from crème fraîche and sour cream sold in the US, which contain 18% butterfat.
Cottage cheeseCottage cheese is a type of fresh cheese with a mild flavor and a creamy, heterogeneous texture made from skimmed milk – hence the low milkfat content. It is made by adding an acid – like vinegar or lemon juice – to the milk which causes the milk proteins (curds) to separate from the liquid (whey). The curds are then drained and mixed with cream and salt, giving cottage cheese its slightly tangy taste and creamy texture.
Ground meatFinely chopped meat Ground meat in sausage making Ground beef in an industrial grinder Ground meat in block Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry.
BlintzA cheese blintzes or blintz (Hebrew: חֲבִיתִית; Yiddish: בלינצע) is a rolled filled pancake in Ashkenazi Jewish cuisine, in essence a wrap based on a crêpe or Russian blini. It may be compared to the French crêpe or Russian blini.*As an Amazon Associate I earn from qualifying purchases.