- Характеристика – Руската кухня имат много национални ястия и специалитети, които са известни и обичани във всички европейски страни, например: Бьоф Строганов“, боршът, пелмените, пирожките, блините , торта „Малаков„.
- Месото е говеждо, телешко, свинско и овнешко, от което се приготвя по най-различен начин и на порции, по-големи от обичайните.
- Риба – прясна, замразена, сушена и консервирана. Най-предпочитани са есетрата, бялата риба, моруната, сьомгата, писията, шаранът и щуката. Деликатес, търсен в целия свят, е черният (от есетровите риби) и червеният (от сьомгата) хайвер.
- Птици и дивеч, приготвени по обичайния начин.
- Млякото и млечните изделия и преди всичко сметаната, извара, сирене и масло. Сметаната се прибавя към повечето от ястията – супи, месни гозби, салати, десерти, и им придава не само добър вкус, но и повишава съдържанието на калории и качествени белтъчини.
- Пресни и консервирани зеленчуци-цвекло, картофи . Особено широко е потреблението на лук, домати, чушки, грах, краставици и копър.
- Кашите и другите ястия от зърнени храни (елда, просо, овесени ядки), в миналото са били основно народно ядене
- Студени предястия – винегрети (зеленчукови, месни или рибни) и салати с зеленчуци, месо, птици, риба –( салата Оливие (руска салата), сальодка под шуба) солени , пушени, мариновани желирани риби, риби със сосове от майонеза , сметана, горчица. При винегретите се прави комбинация от варени, пресни и мариновани зеленчуци.
- Супи – зеленчукови, месни, бобови, житни и рибни. повечето от супите се приготвят с голямо количество зеленчуци, магданоз и копър. Освен бульони често се поднасят и с квас и мляко студени супи и крем-супи. Най-известните от супите - боршът (бульон с цвекло, картофи, задушени зеленчуци и гъби и месо и зелевата чорба, наречена щи (бульон сварено месо, задушени зеленчуци, кисело или прясно зеле , основен светъл сос и сметана) разсолник (кисели краставички и сока от тях), солянка, акрошка (хлебен квас с месо, краставички, хрян , сварени яйца и сметана.
- Топли предястия – руските „закуски“ са солени. Поднасят се и като предястие на обяд и вечеря. Пелмените (тесто, без мая пълнено с месо), които произхождат от Сибир. Блините (от меко тесто с мая ), пирожките (от многолистно маслено тесто )
- Ястия с риба – в големи количества- варена, пържена, печена с сосове – сметанов, доматен, руски , гъбен. От смляно рибно месо- зрази , тефтели и др.
- Безмесни ястия – каши и зеленчуци със сосове
- Месни ястия – меса с гарнитури . Най – известни Бьоф Строганов и азу. От аламинутите- котлети, бифтеци, шницели, шашлици и ястия със субпродукти.
- Десертите -на успех се радват киселите, желетата, пирожките с различна плънка и много видове висококачествени сладоледи.
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