Russian cuisine is rich and varied.

Russian cuisine is rich and varied. There is a big choice of appetizers, soups, hot and dessert dishes. Soup makes an important part of a Russian meal. The traditional Russian soups are shchee, borshch, rassolnik meat and fish solyanka, ukha, mushroom soup and soup in season — okroshka and cold beetroot soup. No two recipes are the same for borshch and shchee.Many ways of cutting and cooking meat came from France that is why they have French terms: antrekot, eskalop, file. Roast suckling p’8 is a classic festive dish on the Russian table. The traditional method was to roast the pig on a baking tray in the oven. It was cooked with the head left on, basted frequently with oil or butter and served with buckwheat and sometimes with a hot sauce. Alexander Grigoryevich Stroganoff gave his name at the end of the 19th century to a dish—beef Stroganoff-Stroganoff lived in Odessa and had a very good cook who was either French or French-trained. Beef Stroganoff is a dish made of meat cut into strips and cooked in sour-cream sauce is another specialty of Russian cookery, which has its history. Under the Mongol yoke pelmeni became established in Siberia and the Urals and gradually spread on all the territory of Russia. Nowadays there is a great number of recipes and varieties of them. Traditional muxture of beef, pork and elk is used to make minced meat. It is interesting that the whole ceremony of making pelmeni exists in the villages of Siberia. There is a local tradition there that the families gather at the table once or twice a month in winter and spend the whole afternoon to make a vast batch of pelmeni. The women make the dough and chop the meat, the men do the folding. The traditional form is ear-shaped, but they come in all shapes from square to triangles. Then the pelmeni are deep frozen and kept in sacks, bags or buckets in cold pantries.Russian cooking makes greater and more varied use of mushrooms than any other cuisine in the world. They are eaten raw, dressed with herbs, cooked into soups and pies, baked with cream. A popular winter delicacy is pickled or salted mushrooms, which are eaten as hors d’oeuvres.The great Russian fish are freshwater fish, headed by the celebrated sterlet from the river Volga. They are served hot and cold, smoked, in aspic or stuffed, fried, marinated and the like. And, of course, soft, pressed and red caviar is the hit of every festive table.

Результаты (английский) 1:

Russian cuisine is rich and varied. There is a big choice of appetizers, soups, hot and dessert dishes. Soup makes an important part of a Russian meal. The traditional Russian soups are shchee, borshch, rassolnik meat and fish solyanka, ukha, mushroom soup and soup in season - okroshka and cold beetroot soup. No two recipes are the same for borshch and shchee.
Many ways of cutting and cooking meat came from France that is why they have French terms: antrekot, eskalop, file. Roast suckling p'8 is a classic festive dish on the Russian table. The traditional method was to roast the pig on a baking tray in the oven. It was cooked with the head left on, basted frequently with oil or butter and served with buckwheat and sometimes with a hot sauce. Alexander Grigoryevich Stroganoff gave his name at the end of the 19th century to a dish-beef Stroganoff-Stroganoff lived in Odessa and had a very good cook who was either French or French-trained. Beef Stroganoff is a dish made of meat cut into strips and cooked in sour-cream sauce is another specialty of Russian cookery, which has its history. Under the Mongol yoke pelmeni became established in Siberia and the Urals and gradually spread on all the territory of Russia. Nowadays there is a great number of recipes and varieties of them. Traditional muxture of beef, pork and elk is used to make minced meat. It is interesting that the whole ceremony of making pelmeni exists in the villages of Siberia. There is a local tradition there that the families gather at the table once or twice a month in winter and spend the whole afternoon to make a vast batch of pelmeni. The women make the dough and chop the meat, the men do the folding. The traditional form is ear-shaped, but they come in all shapes from square to triangles. Then the pelmeni are deep frozen and kept in sacks, bags or buckets in cold pantries. Traditional muxture of beef, pork and elk is used to make minced meat. It is interesting that the whole ceremony of making pelmeni exists in the villages of Siberia. There is a local tradition there that the families gather at the table once or twice a month in winter and spend the whole afternoon to make a vast batch of pelmeni. The women make the dough and chop the meat, the men do the folding. The traditional form is ear-shaped, but they come in all shapes from square to triangles. Then the pelmeni are deep frozen and kept in sacks, bags or buckets in cold pantries. Traditional muxture of beef, pork and elk is used to make minced meat. It is interesting that the whole ceremony of making pelmeni exists in the villages of Siberia. There is a local tradition there that the families gather at the table once or twice a month in winter and spend the whole afternoon to make a vast batch of pelmeni. The women make the dough and chop the meat, the men do the folding. The traditional form is ear-shaped, but they come in all shapes from square to triangles. Then the pelmeni are deep frozen and kept in sacks, bags or buckets in cold pantries. There is a local tradition there that the families gather at the table once or twice a month in winter and spend the whole afternoon to make a vast batch of pelmeni. The women make the dough and chop the meat, the men do the folding. The traditional form is ear-shaped, but they come in all shapes from square to triangles. Then the pelmeni are deep frozen and kept in sacks, bags or buckets in cold pantries. There is a local tradition there that the families gather at the table once or twice a month in winter and spend the whole afternoon to make a vast batch of pelmeni. The women make the dough and chop the meat, the men do the folding. The traditional form is ear-shaped, but they come in all shapes from square to triangles. Then the pelmeni are deep frozen and kept in sacks, bags or buckets in cold pantries.
Russian cooking makes greater and more varied use of mushrooms than any other cuisine in the world. They are eaten raw, dressed with herbs , cooked into soups and pies, baked with cream. A popular winter delicacy is pickled or salted mushrooms, which are eaten as hors d'oeuvres.
The great Russian fish are freshwater fish, headed by the celebrated sterlet from the river Volga. They are served hot and cold, smoked , in aspic or stuffed, fried, marinated and the like. And, of course, soft, pressed and red caviar is the hit of every festive table.

Результаты (английский) 2:

Russian cuisine is rich and varied. There is a big choice of appetizers, soups, hot and dessert dishes. Soup makes an important part of a Russian meal. The traditional Russian soups are shchee, borshch, rassolnik meat and fish solyanka, ukha, mushroom soup and soup in season - okroshka and cold beetroot soup. No two recipes are the same for borshch and shchee.
Many ways of cutting and cooking meat came from France that is why they have French terms: antrekot, eskalop, file. Roast suckling p'8 is a classic festive dish on the Russian table. The traditional method was to roast the pig on a baking tray in the oven. It was cooked with the head left on, basted frequently with oil or butter and served with buckwheat and sometimes with a hot sauce. Alexander Grigoryevich Stroganoff gave his name at the end of the 19th century to a dish-beef Stroganoff-Stroganoff lived in Odessa and had a very good cook who was either French or French-trained. Beef Stroganoff is a dish made of meat cut into strips and cooked in sour-cream sauce is another specialty of Russian cookery, which has its history. Under the Mongol yoke pelmeni became established in Siberia and the Urals and gradually spread on all the territory of Russia. Nowadays there is a great number of recipes and varieties of them. Traditional muxture of beef, pork and elk is used to make minced meat. It is interesting that the whole ceremony of making pelmeni exists in the villages of Siberia. There is a local tradition there that the families gather at the table once or twice a month in winter and spend the whole afternoon to make a vast batch of pelmeni. The women make the dough and chop the meat, the men do the folding. The traditional form is ear-shaped, but they come in all shapes from square to triangles. Then the pelmeni are deep frozen and kept in sacks, bags or buckets in cold pantries.
Russian cooking makes greater and more varied use of mushrooms than any other cuisine in the world. They are eaten raw, dressed with herbs, cooked into soups and pies, baked with cream. A popular winter delicacy is pickled or salted mushrooms, which are eaten as hors d'oeuvres.
The great Russian fish are freshwater fish, headed by the celebrated sterlet from the river Volga. They are served hot and cold, smoked, in aspic or stuffed, fried, marinated and the like. And, of course, soft, pressed and red caviar is the hit of every festive table.

Результаты (английский) 3:

Russian cuisine is rich and varied. There is a big choice of appetizer, soups, hot and dessert dishes. Sop makes an important part of a Russian mean. The traditional Russian soups are shchee, borshch, rassolnik meat and fish solyanka, ukha, mushroom soup and soup in season-okroshka and cold bet root soup. No two recipes are the same for borshch and shchee.
Many ways of cutting and cooking meat came from France that is why they have French terms: antrekot, eskalop, file. Roast suckling p'8 is a classic festive dish on the Russian table. The traditional method was to roast the pig on a baking tray in the over. It was cooked with the head left, based frequently with oil or butter and served with buckwheat and sometimes with a hot sauce. Alexander Grigoryevich Stroganoff gave his name at the end of the 19th century to a dish-beef stroganoff-stroganoff live in Odessa and had a very good cook who was either French or french-trained. Beef Stroganoff is a dish made of meat cut into strips and cooked in sour-cream sauce is another speciality of Russian cookery, which has its history. Under the Mongol Youke pelmeni became established in Siberia and the Urals and gradually spread on all the territory of russia. Noays there is a great number of recipes and varieties of them. Traditional muxture of beef, pork and elk is used to make mined meat. It is interesting that the whole ceremony of making pelmeni exists in the villages of siberia. There is a local transaction in which families make a single trash can in a table or two months in winter and after the whole. The women make the dough and chop the meat, the men do the folding. The traditional form is ear-shaped, but they come in all shapes from square to triangles. Then the pelmeni are deep frozen and kept in sacks, bags or buckets in cold pantries.
Russian cooking makes greater and more varied use of mushrooms than any other cuisine in the world. They are eaten raw, dressed with herbs, cooked into soups and pies, baked with cream. A popular winter delicacy is pickled or salted mushrooms, which are eaten as hors d'oeuvres.
The great Russian fish are freshwater fish, headed by the celebrated Sterlet from the river volga. They are served hot and cold, smoked, in aspic or stuffed, fried, marinated and the like. And, of course, soft, pressed and red caviar is the hit of every festive table.