Russian cuisine
Russia is a country and continent in one. Russia being a part of both Europe and Asia is a very diverse country. For many in the West, Russia is an undiscovered and fascinating mystery along with its culture, customs and cuisine. Some say that there is no such a thing as “Russian national cuisine” and all traditional Russian dishes have been adopted from European and Asian recipes. But this multi-nationality has created many original and rich recipes, which are unknown beyond the Russian border.

The history of Russian cuisine began in VI century B.C., when the Mongolian army brought many new culinary habits to the Slav culinary heritage. They showed how to ferment milk and prepare many milk drinks including yoghurt and kefir, but also how to prepare pickled sauerkraut and other vegetables.

Did you know that…?

In XIX century French cuisine had significant impact on Russian cooking. French cooks were very popular among wealthy Russians and one of them even created a Russian national dish – Boeuf Strogonow. Its name comes from count Alexander Grigoriewicz Stroganow, who ran an “open table” in Odessa, which meant what everybody who was reasonably dressed and educated could have a dinner at Stroganow’s house.