Due to its high nutritional value, eggplant (or aubergine) is also called the vegetable of longevity. Eggplants are low in calories and rich in antioxidants. They boost metabolism, stimulate digestion, lower bad cholesterol and have a diuretic effect. Eggplants should not be eaten raw, but they can easily be grilled, braised or stewed. In Russian, eggplants are fondly called “синенькие” [ßínjen’kije]. This is the diminutive form of “синий” = “blue”. In Russian and Ukrainian cuisine, there are many eggplant puree recipes (also called eggplant caviar). Depending on taste preferences of the region, garlic, peppers and various fresh herbs can be added to the recipe.
In Russian cuisine, potato is often used as an ingredient for salads. New potatoes with its thin skin and fine flavor would be the best choice for this refreshing salad with radishes and cucumbers. This salad is great to accompany a barbecue. It can also be taken to a picnic or simply eaten as a main dish at home.
This rice salad is very popular in Russia and can easily be prepared even by most inexperienced cooks. It’s cheap, satisfying and can also be served as a side dish. Instead of tuna the Russians often use surimi crab sticks. The recipe can be changed according to taste by adding other ingredients such as chopped fresh tomatoes, peppers or hard boiled eggs.
Berries are the main ingredient of this salad. In the Russian Taiga – the vast coniferous forest in Siberia – grow many delicious and healthy berries. Cranberries and blueberries are especially popular in Russia. These little sweet-sour vitamin bombs contain a variety of antioxidants and phytochemicals such as flavonoids that help combat diseases and have strong anti aging properties.
Meat fans will love this salad. Like the famous Russian dish “beef stroganoff” it is made of strips of beef filet and onions sautéed in a sour cream sauce. Spring onions and peppers give the salad a fresh touch. The original recipe for the beef stew was invented at the end of the 19th century and named after Count Alexander Stroganov.