im just curious about russian food.. i would like to know what they eat daily, and what they cook for special ocassions and etc.. basically im hoping that we all share some russian cooking tips that you guys know of.. :wink:
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im just curious about russian food.. i would like to know what they eat daily, and what they cook for special ocassions and etc.. basically im hoping that we all share some russian cooking tips that you guys know of.. :wink:
Go to Santa Monica Blvd and Fairfax in Hollywood. All Russian stores, bakeries and resturants.
thats too far from my home place.. but i really would try to cook some russian foods, foods that russians eat daily and stuff.. anybody know any? :P
well there's alot of russian food....so why not just type in "russian food" in Google and see what you find:) Then pick out what you like...
Daily Russian Food:
bread (every meal)
tea (every time you have friends or guests, sometimes every meal, everytime you come in from the cold outdoors)
soup
butter brod
pelmeni
kasha
look on web for Russian receipe sites
I like your style!Quote:
Originally Posted by NYgirl3
yeah i actually did that (research) but i wanted to hear what people have to say from this forum.. i kinda recognized that most of their recipies include some weird ingredient.. but thats ok, im sure il find it at the supermarket.. :roll: well what do u guys think about this website? http://www.ruscuisine.com/
The food choices seem to be a combo of multiple regions and ethnicities. Some look good. But remember that every area in Russia has it's own style of cooking (just like there is Cajun in one area of USA and Tex-Mex in another). And big cities like Moscow and St Petersburg have a multiethnic population and the food there is from all over the world.Also just like America, every Mom and Grandma will claim that her way of cooking soup, salad, cutlets,etc. is the REAL way to do it. :wink:
Еще пара сайтов, включая и на русском языке --
http://www.russianfoods.com/recipes/view/default.asp
http://www.cooking.ru/
http://www.cooking-book.ru/
spaceeba!
bread - not every meal, depends on the personQuote:
Originally Posted by JB
soup - not all people would eat soup, I only eat clear soup
kasha - you've got to be kidding
pelmeni - "Daily"? Hardly. Not even once a week. In my family not even once a month. In fact, I don't remember the last time I ate them.
butter brod - what the hell is "brod"?
tea - a cuppa at 5 o'clock or thereabouts, in the morning usually coffee
Also:
all sorts of fresh veg and fruit
mineral water - Боржоми, Архыз
fish
meat (and I mean real meat, not that pelmeni crap)
nuts
Some are vegetarians, but I didn't get to the top of the food chain to be a vegetarian!
Oh, come now, VM - whence the incredulity? Kasha is a staple.Quote:
Originally Posted by VendingMachine
No bugger'll eat it these days.Quote:
Originally Posted by joysof
VM you don't eat these foods because you are not Russian. Every Russian kid is raised on kasha (cooked with milk and sugar for breakfast) and pelmeni. And SORRY for the typo on the open faced sandwich (bread, butter, meat and/or cheese) the German spelling is Butter Brot.
Do your in-laws not ply you with it? Lucky sod.Quote:
Originally Posted by VendingMachine
1. Картофельное-пюре с сосисками или жареной курицой
2. Жареные кабачки (ненавижу!)
3. Макароны с мясной подливой
4. Вареники с картошкой (покупные, ессно)
5. Салат «Зимний» типа «Оливье» (картофель, яйца, мясо, лук, горошек зелёный, огурцы маринованные, майонез)
6. Салат крабовый (без крабов)
7. Блины со сгущёным молоком
8. «Тушёнка» подогретая, прямо из банки (когда жрать хочется, а готовить лень)
9. Сок апельсиновый или мультифруктовый
10. Кефир
11. Сливки
12. Мороженое
I am Russian. How many times do I have to say that?Quote:
Originally Posted by JB
Stereotyping again... I grew up in Russia, not you, so don't ya go a-tellin' me what I was raised on!Quote:
Every Russian kid is raised on kasha (cooked with milk and sugar for breakfast) and pelmeni.
Never mind. Ze correct shpelling is doch 'Butterbrot' - vun vort.Quote:
And SORRY for the typo on the open faced sandwich (bread, butter, meat and/or cheese) the German spelling is Butter Brot.
I'm not married, ergo, I don't have any in-laws. If I was married I wouldn't let any c... ply me. I'm not like you, son.Quote:
Originally Posted by joysof
Ah yes, I had forgotten about your - ahem - gay bachelorhood. I'm not, strictly speaking, married myself, but do you never yearn for what only a long-term relationship can provide? There's a desperation manifests itself in philandering, don't you know.
Well, quite.Quote:
I'm not like you, son.
Of all the weirdos here you're the only one who's gay.Quote:
Originally Posted by joysof
Nope. What can it provide? Can it provide pussies galore?Quote:
...but do you never yearn for what only a long-term relationship can provide?
Dear me. You're all heart, ain't you?Quote:
Originally Posted by VendingMachine
joysof, methinks your joy is clearly not destined to ever become 'ard :lol: :lol: :lol: как вы яхту назовёте, так она и поплывет (c) Cap'n Врунгель
Now there's funny.
But I thought you weren't 'crossing swords' with me any more?
And the fight of the giants has begun...
OK, sorry, mateski, I forgotski.Quote:
Originally Posted by joysof
i cooked a soup called borscht by following recipe instructions carefully but im sorry to say that the soup isnt good at all.. even with sour cream on top. its not good. :(
It's impossible! Try this one http://masterrussian.net/mforum/viewtop ... ght=#22527 it looks like a real borshch, my wife cooks borshch something like that.Quote:
Originally Posted by Bratan_usa
Ramen soup 100%
The main thing in making soup is to boil meat long enough, no less that 1 hour. It may be without bones but for a soup a meat with bones is usually taken. There is a stage where a scum is formed, you should remove it with a spoon. After 1-1.5 h you add minced cabbage, then sliced potatoes. I can never remember how long do they cook, 10-15 min for potatoes approx. The cabbage is a little bit longer. After all you may look or taste it and decide if it is ready. At this stage you may salt it. The sliced carrot and onion may be added after potatoes, but I prefer to grate them and fry on a pan and only then add it to a soup. In this way a very nice goldish film is formed. The grated beetroot (in very thin threads) is added before ~5 min of the end of boiling. At least I have been taught to do so, there are some other ways of adding a beet. If you want to boil a beet separatedly, in one piece, as for a salad with garlic and sour cream (and/or walnuts), for example, then it should be boiled for a long time, and I never have patience fot it. 1-2 min before the end you add bay leaf and other spices. When served you add a sour cream in a plate, sometimes with minced garlic and eat it with black bread of course.
You may add other components to a soup, for example millet or pasta (they are ready in ~10 min or so) and combine them differently. For example, a soup with meat, potatoes and pasta only. It's like a construction set, you know. The beetroot is necessary only for a "borsch".
This kind of soups comes to be very heavy in result, but I like it, "let the spoon stay" as it to say.
P.S. А вот жарить чеснок — бе-е-е. :o Его надо добавлять в самые последние секунды готовки или когда приготовление уже закончилась, но еда ещё горячая.
No way! Borscht is one of my favorite Russian foods that I've tried, other than Blini. Maybe you cooked it wrong. You need a real russian to cook it for you. Its the best, really. It seems like Russians are good a throwing soups together.Quote:
i cooked a soup called borscht by following recipe instructions carefully but im sorry to say that the soup isnt good at all.. even with sour cream on top. its not good.
I'm Russian and hate borscht. It's not good at all.
Well I'm russian too and I like борщ very much (assuming it was cooked right). О вкусах не спорят. :dunno:Quote:
Originally Posted by VendingMachine
P.S.: VM: relax man, don't be so aggressive! :wink: