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 (fresh cabbage meat shchee, sauerkraut shchee, shchee Petrovsskie cooked from pike-perch and fresh cabbage), borshch, rassolnik (kidney and salted cucumber soup), 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 pig 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.Pelmeni 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 affernoon 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 include several varieties of sturgeon and over a dozen different salmon. Of the extensive salmon family fera(trout) — sig — is still known to some people as "the Tsar's fish". 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:

Русская кухня богата и разнообразна. Есть большой выбор закусок, супов, горячих и десертных блюд. Суп составляет важную часть русской трапезы. Традиционные русские супы-щи (щи из свежей капусты, щи из квашеной капусты, щи Петровские, приготовленные из Судака и свежей капусты), борщ, рассольник (щи из почки и соленого огуречного супа), мясная и рыбная солянка, уха, грибной суп и щи по сезону-окрошка и холодная свекла soup.No два рецепта одинаковы для борща и щи.
Многие способы резки и приготовления мяса пришли из Франции, именно поэтому они имеют французские термины: антрекот, эскалоп, файл. Жареный поросенок-классическое праздничное блюдо на русском столе. Традиционный метод заключался в том, чтобы зажарить свинью на противне в духовке. Его готовили с оставленной головой, часто смазывали маслом или сливочным маслом и подавали с гречневой кашей, а иногда и с острым соусом. Александр Григорьевич Строганов дал свое имя в конце 19 века одному блюду-бефстроганову. Строганов жил в Одессе и имел очень хорошего повара, который был либо французом, либо получал французское образование. Бефстроганов-это блюдо из мяса, нарезанного соломкой и приготовленного в сметанном соусе.
Пельмени-это еще одна специальность русской кулинарии, имеющая свою историю. Под монгольским игом пельмени утвердились в Сибири и на Урале и постепенно распространились по всей территории России. На сегодняшний день существует огромное количество рецептов и их разновидностей. Для приготовления фарша используется традиционная смесь говядины, свинины и лосятины. Интересно, что в деревнях Сибири существует целая церемония изготовления пельменей. Там есть местная традиция, что зимой семьи собираются за столом один или два раза в месяц и проводят весь вечер, чтобы сделать огромную партию пельменей. Женщины делают тесто и рубят мясо, мужчины складывают его. Традиционная форма имеет форму уха, но они бывают всех форм от квадрата до треугольников. Затем пельмени глубоко замораживают и хранят в мешках, мешках или ведрах в холодных кладовых.
Русская кухня делает более широкое и разнообразное использование грибов, чем любая другая кухня в мире. Их едят сырыми, заправляют зеленью, варят в супах и пирогах, запекают со сливками. Популярным зимним деликатесом являются маринованные или соленые грибы, которые едят в качестве закусок.
Великая русская рыба-это пресноводная рыба, возглавляемая знаменитой стерлядью из реки Волги. Они включают в себя несколько разновидностей осетровых и более десятка различных лососевых. Из обширного семейства лососевых Фера (форель) — сиг-до сих пор известна некоторым людям как "царская рыба". Их подают горячими и холодными, копчеными, заливными или фаршированными, жареными, маринованными и тому подобное. И, конечно же, мягкая, прессованная и красная икра-это хит каждого праздничного стола.

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 (fresh cabbage meat shchee, sauerkraut shchee, shchee Petrovsskie cooked from pike-perch and fresh cabbage), borshch, rassolnik (kidney and salted cucumber soup), meat and fish solyanka, ukha, mushroom soup and soup soup in Okroshka and cold soup beetroot. 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, elopska, file. Roast suckling pig 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.
Pelmeni is another specialty of Russian cookery, which has its own 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 affernoon 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 include several varieties of sturgeon and over a dozen different salmon. Of the extensive salmon family fera (trout) - sig - is still known to some people as "the Tsar's fish". 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 large selection of applications, sound, heat and dessert dishes. So let part of Russia import. The traditional Russian soups are shchee）（ mushroom soup and soup in season-okroshka and cold betroot 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 pig 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's free with the left on the head, based on oil or buttons, and with garbage and occasionally with a hot sauce service. 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.
Pelmeni is another special Russian biscuit, which is history. Under the Mongol youke pelmeni became established in Siberia and the Urals and gradually spread on the territory of Russia. Noways there is a great number of recipes and varieties of them. Traditional beef, pork and elk is used to make minimal measure This is about the whole ceremony of pelmeni exists in the village of Siberia. There is a local trade in the table of family members in a single time or two months of winter and the overall impact makes a single trash can. The women make the dough and chop the meat，the men do the folding. The traditional form is ear shaped, but they are all shapes from the square to the villages. Then, pelmeni is deep frozen and kept in the dustbin, garbage or dustbin.
Russian cooking makes greater and more varied use of mushrooms than any other cuisine in the world. They had a meal, dreaming of herbs, cooked into soup and pies, carrying 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 include many different disciplines and more than one different salmon. If the extended salmon family Fera (true), SIG is still known to some people as the Tsar's fish. " They are the maintenance of heat and cold. And, all courses, soft, pressed and red caviars are hidden in every festival table.