RUSSIAN FOOD РУССКАЯ ЕДА

20117 顏郁婷 20141 張平 20109 許愷婕11/22

BLINIS

· Blins or blini were symbolically considered by early Slavic peoples in pre-Christian times as a symbol of the sun, due to their round form. They were traditionally prepared at the end of winter to honor the rebirth of the new. This tradition was adopted by the Orthodox church and is carried on to the present day. Blini were

also served at wakes to commemorate the recently deceased.

+ They may be covered with butter, sour cream, jam, honey, or caviar (whitefish, salmon, or traditional sturgeon caviar) and then they might be folded or rolled into a tube.

KVASS

+ Kvass has been a common drink in Eastern Europe since ancient times. In Russia, under Peter the Great, it was the most common non-alcoholic drink in every class of society. It has been both a commercial product and homemade. It used to be consumed widely in most Slavic countries, where in almost every city kvass vendors are on the street. Kvass was once sold during the summer only, but is now produced, packaged, and sold year-round.

+ Kvass is a fermented beverage made from black or regular rye bread. It is classified as a non-alcoholic drink by Russian and Ukrainian standards, as the alcohol content from fermentation is typically less than 1.2%. Generally, the alcohol content is low. It is often flavored with fruits such as strawberries and raisins, or with herbs such as mint. Kvass is also used for preparing a cold summertime soup called okroshka.

RUSSIAN BORSCHT

Borscht (also  borsh,  Ukrainian: борщ)  is  a  soup of Ukrainian  origin  that  is  popular  in  many Eastern and Central European countries. Borscht can be served in both hot and cold.

+ it  is  made  with beetroot  as  the  main ingredient.  In  some countries,  tomato  is used as the main ingredient, while beetroot acts as a secondary ingredient.Non-beet varieties also exist,  such  as  the tomato  paste-based orange borscht  and  green  borscht  (spinach).Potatoes and cabbage are also be added into the soup.

+ Hot borscht:        Hot  borscht,  the  kind  most  popular  in  the majority  of cultures,  is  a  hearty  soup.  It  is almost always made with a beef or pork broth. It  usually  contains  heavy  starchy  vegetables including potatoes and beets,  but  may  also contain carrots and peppers. It may be eaten as a  meal  in  itself,  but  is  usually  eaten  as  an appetizer with dark rye bread.

+ Cold borscht:        Borscht  is  served  cold  in  many  different culinary  traditions,  including  Belarusian  , Latvian,Polish,Russian  and  Ukrainian.  Other cooked  soups are  served  cold  in  various parts of Europe, such as Hungarian cold tomato and cucumber soups, and sour cherry soup .

+ its preparation starts with young beets being chopped and boiled, together with their leaves when available. After  cooling  down, sour  cream, soured milk,or yogurt may  be  added,  depending  on  regional preferences.  Typically,  raw  chopped vegetables,  such as radishes or cucumbers,  are  added  and  the  soup  is garnished  and  flavored  with dill or parsley.  Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies  in  intensity depending on the ratio of beets to dairy  Ingredients.

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