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Оглавление - Russian cuisine: The best recipes
- Introduction
- The History of Russian Cuisine
- Main Ingredients of Russian Cuisine and Their Significance
- Tips for Cooking and Serving
- Interesting Facts
- Section 1: Appetizers
- Crab Stick Salad
- Herring Under a Fur Coat
- Olivier Salad
- Vinaigrette
- Holodets
- Pickles and Marinades
- Sterilizing Jars
- Recipes for Pickles and Marinades
- Russian Jam
- Section 2: First Courses
- Shchi — Russian Cabbage Soup
- Borscht with Pampushki
- How to Make the Perfect Broth
- Meatball Soup
- Potato Cream Soup
- Rassolnik Soup
- Fish Soup (Uha)
- Okroshka
- Tyurya Soup
- Section 3: Main Dishes
- Fried Potatoes with Mushrooms
- Stew in Pots
- Chicken Kyiv Cutlets
- Baked Fish with Lemon
- Plov
- Dumplings (Pelmeni)
- Dolma
- Lazy Cabbage Rolls
- Buckwheat with Stew
- Navy-style macaroni
- Beef Stroganoff
- Rice Porridge with Milk
- Millet Porridge
- Buckwheat Porridge in Pots
- Section 4: Baking
- Classic Pancakes
- Fillings for Pancakes
- Cabbage Pies
- Pies with Various Fillings
- Kulebyaka
- Charlotte
- Smetannik — Sour Cream Cake
- Rasstegai
- Kalachi
- Decorating Pies and baking
- Section 5: Drinks
- Dried Fruit Compote
- Compote for Winter
- Homemade Kvass
- Kissel
- Sbiten
- Conclusion
- Tips for Storing and Using Leftovers
- Recommendations for Pairing Dishes and Drinks
- Helpful Tips for Choosing Products