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	<title>Russian Recipes - RusslandJournal.de English</title>
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	<title>Russian Recipes - RusslandJournal.de English</title>
	<link>https://www.russlandjournal.de/en</link>
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	<item>
		<title>Blintz - Russian pancakes</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/main-dishes/blintz-russian-pancakes/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/main-dishes/blintz-russian-pancakes/#respond</comments>
		<pubDate>Wed, 13 Nov 2013 10:01:46 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Main Dishes]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=9056</guid>
		<description><![CDATA[Russian pancakes are called blintz (or fondly blintchiki). Blintz is the first thing that comes to mind when thinking of Russian cuisine. In Russia, blintz are often served with different fillings. Another common way of eating these tasty pancakes is to fold them into a triangle and dip in sour cream.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/main-dishes/blintz-russian-pancakes/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/main-dishes/blintz-russian-pancakes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Okroshka</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/okroshka/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/okroshka/#respond</comments>
		<pubDate>Mon, 07 Oct 2013 21:15:49 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Soups and Stews]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10132</guid>
		<description><![CDATA[Okroshka (russian: окрошка) – a refreshing soup with kvass and vegetables – is a nourishing and thirst-quenching dish on hot summer days.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/okroshka/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/okroshka/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bean Soup with Walnuts</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/bean-soup-with-walnuts/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/bean-soup-with-walnuts/#respond</comments>
		<pubDate>Mon, 07 Oct 2013 21:03:36 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Soups and Stews]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10125</guid>
		<description><![CDATA[This warming and hearty white bean soup made with walnuts is packed with nutrients and helps survive long Russian winters. This tasty soup is also a good source plant protein.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/bean-soup-with-walnuts/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/bean-soup-with-walnuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Oladi - Russian Pancakes with buckwheat</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/main-dishes/oladi/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/main-dishes/oladi/#respond</comments>
		<pubDate>Thu, 12 Jan 2012 11:53:59 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Videos]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10156</guid>
		<description><![CDATA[Pancake recipe of the famous Russian restaurant The Russian Tea Room in New York.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/main-dishes/oladi/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/main-dishes/oladi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cranberry Water with Honey</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/drinks/cranberry-water/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/drinks/cranberry-water/#respond</comments>
		<pubDate>Tue, 08 Nov 2011 21:09:42 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Drinks]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=9045</guid>
		<description><![CDATA[The Russians discovered the healing power of cranberry (russ. клюква [kljúkwa]) centuries ago. In Russia this healthy berry is still often used as a base for dressings, sauces and gravies or as juice.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/drinks/cranberry-water/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/drinks/cranberry-water/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Russian Easter Feast</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/russian-easter-feast/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/russian-easter-feast/#respond</comments>
		<pubDate>Thu, 25 Mar 2010 16:02:42 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Russian Recipes]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=8980</guid>
		<description><![CDATA[There is a legend saying that on Easter Jesus Christ walks around, dressed in rags checking how merciful people are. As Matthew 5:7 says, "Blessed are the merciful; for they shall obtain mercy”. So it is a tradition in Russia to prepare loads of food on Easter, to make sure everyone who comes along gets enough to eat.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/russian-easter-feast/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/russian-easter-feast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Russian Eggs</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/russian-eggs/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/russian-eggs/#respond</comments>
		<pubDate>Mon, 02 Jul 2007 19:52:17 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=9990</guid>
		<description><![CDATA[Hard-boiled eggs stuffed with a slightly spicy filling of pickled cucumber is a popular appetizer in Russia. Quick and easy to prepare, Russian eggs are perfect as finger food for any occasion. The recipe is easily adaptable to individual tastes by adding extra ingredients such as mushrooms, sautéed onions, ham or fish.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/russian-eggs/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/russian-eggs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Steamed Salmon with Parsley Sauce</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/main-dishes/steamed-salmon-parsley-sauce/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/main-dishes/steamed-salmon-parsley-sauce/#respond</comments>
		<pubDate>Mon, 02 Jul 2007 14:43:12 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Main Dishes]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10245</guid>
		<description><![CDATA[Salmon and other fish from the same family have always been abundant in Russian rivers and coastal areas. That is why this fish plays an important role in Russian cuisine. In Russian, salmon is called "лосось" [laßóß']. Nowadays, salmon fillet is used in most recipes as it is easy to cook. This healthy and delicious fish can be baked, fried, grilled or steamed. Cooked in white wine and served with a delicate sauce, salmon is really delicious. Potatoes or fresh salad are perfect side dishes to accompany salmon.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/main-dishes/steamed-salmon-parsley-sauce/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/main-dishes/steamed-salmon-parsley-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mushroom Caviar</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/mushroom-caviar/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/mushroom-caviar/#respond</comments>
		<pubDate>Mon, 02 Jul 2007 09:14:25 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10007</guid>
		<description><![CDATA[Mushroom caviar is made of dried mushrooms. The mix should contain porcini mushrooms. It is possible to cook this caviar using fresh mushrooms available in season like chanterelle, armillaria or porcini mushrooms that are very popular in Russia. Mushroom caviar can be used in many different ways, for example, as bread spread, stuffing for eggs or to spice up soups and stews.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/mushroom-caviar/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/mushroom-caviar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kvass – a refreshing and healthy bread drink</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/drinks/kvass/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/drinks/kvass/#respond</comments>
		<pubDate>Tue, 29 Aug 2006 21:08:15 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Drinks]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=9043</guid>
		<description><![CDATA[In Russia kvass (russ.: квас) has been one of the most popular beverages for centuries, and with good reason. Kvass improves digestion and boosts metabolism. It helps prevent infections and keep the heart and circulatory system healthy. Kvass simply makes one feel better as it contains lots of vitamins, free amino acids, micro elements and lactic acid. In the past almost everyone in Russia used to make their own kvass. Monks, farmers, doctors, noblemen and even solders left us plenty of recipes. At that time every sour drink was called kvass. It was brewed of fruit, berries or honey with herbs and spices, and also of bread. When people hear the word \"kvass\" today they usually think of a bread drink that has a pleasant sour taste and bread flavour. In Russia you can buy bottled kvass in many supermarkets. But homemade kvass tastes completely different. Just try and find out!
<p><a href="https://www.russlandjournal.de/en/russian-recipes/drinks/kvass/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/drinks/kvass/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shashlik – easy basic marinade</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/grilling-and-bbq/shashlik/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/grilling-and-bbq/shashlik/#respond</comments>
		<pubDate>Tue, 29 Aug 2006 21:04:46 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Grilling and BBQ]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10283</guid>
		<description><![CDATA[Barbecue and grilling are widely popular in Russia. Most of the time the Russians enjoy Caucasian style shashlik. The main difference to European or western style barbecue is the size of meat pieces. In the Caucasus, small pieces of meat and vegetables are thread onto long metal skewers. This reduces the cooking time and allows preparing the main and the side dish at the same time. It is important not to pack the skewers too tightly. Otherwise the meat will not be cooked through. Especially kids love to bite juicy meat pieces right off skewers.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/grilling-and-bbq/shashlik/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/grilling-and-bbq/shashlik/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pea Soup</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/pea-soup/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/pea-soup/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 21:00:58 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Soups and Stews]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10121</guid>
		<description><![CDATA[The pea soup is very popular in Russia. According to the Russian recipe, the pea soup is cooked with dried green peas and smoked meat, which gives it an intense spicy flavor. Unlike in other countries, the Russian pea soup is not pureed. The hearty pea soup is perfect on a cold winter day. To serve: Cut black bread into small slices, rub it with freshly squeezed garlic and roast in the oven or in a pan.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/pea-soup/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/pea-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rassolnik</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/rassolnik/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/rassolnik/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 20:43:10 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Soups and Stews]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10104</guid>
		<description><![CDATA[Rassolnik is a salty sour soup. In Russia cucumber brine was used as a base for various dishes already in the Middle Ages. The main difference between brine-based dishes is the amount and concentration of the brine. The most popular brine-based dishes are Solyanka and Rassolnik. Rassolnik is a mild soup. It can be made only of vegetables or with giblets (chicken liver, gizzard and heart) as well as with beef or veal innards. If you add meat, choose lean beef. The proper combination of herbs is very important for Rassolnik. Rassolnik shouldn’t taste too sour or salty. It is necessary to get the right proportion between neutral vegetables (carrots, beets, etc.) and salty ingredients (cucumber pickles and brine).
<p><a href="https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/rassolnik/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/rassolnik/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Matryoshka (Babushka) Eggs</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/matryoshka-eggs/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/matryoshka-eggs/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 20:37:05 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=9996</guid>
		<description><![CDATA[Nesting doll Matryoshka is one of the most recognizable symbols of Russia. This funny appetizer is not only delicious, but also decorative and gives a party a Russian touch. To arrange the boiled eggs and decorate them as Matryoshka, carefully cut off at the wide end. For a sophisticate variation the eyes can be made of caviar.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/matryoshka-eggs/" rel="nofollow">Source</a></p>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shchi</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/shchi/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/shchi/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 20:37:03 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Soups and Stews]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10097</guid>
		<description><![CDATA[Shchi (russ.: щи) is one of the most typical dishes of the Russian cuisine. It can be cooked in different ways. There are three main variations of shchi: ‘green shchi’ with fresh cabbage (russ.: щи свежие), ‘sour shchi’ with sauerkraut (russ.: щи кислые) and vegetarian shchi (russ.: щи постные).
<p><a href="https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/shchi/" rel="nofollow">Source</a></p>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cold Summer Borscht</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/summer-borscht/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/summer-borscht/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 20:11:29 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Soups and Stews]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10091</guid>
		<description><![CDATA[This light variation on the famous traditional dish is a wonderful treat on hot summer days.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/summer-borscht/" rel="nofollow">Source</a></p>]]></description>
		<wfw:commentRss>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/summer-borscht/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Red Beet Salad</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/red-beet-salad/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/red-beet-salad/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 19:47:58 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=9984</guid>
		<description><![CDATA[Beetroot (Russian: свёкла [swjókla]) is used in many ways in Russian cuisine. Beetroot contains many vitamins and minerals, including B vitamins, vitamin C, folic acid as well as potassium, calcium, iron, copper, magnesium and others.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/red-beet-salad/" rel="nofollow">Source</a></p>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salad Vinaigrette</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/salad-vinaigrette/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/salad-vinaigrette/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 19:12:36 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=9974</guid>
		<description><![CDATA[Vinaigrette (russ.: винегрет) is not just a salad. It is a fine mixture of science and art. Specialists argue over the ingredients: some take apples instead of carrots; others add meat or fish and make a dressing using mayonnaise or sour cream. As you know, there's no accounting for taste. Here is a basic.recipe
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/salad-vinaigrette/" rel="nofollow">Source</a></p>]]></description>
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		<title>Borscht</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/borscht/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/borscht/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 16:04:34 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Soups and Stews]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10059</guid>
		<description><![CDATA[Borscht is actually a traditional Ukrainian dish. Borscht became very popular in Russia centuries ago. Now this rich stew is associated with Russia and is also known as the Russian red (or beet) soup. Step by step picture recipe.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/borscht/" rel="nofollow">Source</a></p>]]></description>
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		<title>Solyanka</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/solyanka/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/solyanka/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 16:01:28 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Soups and Stews]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10055</guid>
		<description><![CDATA[Solyanka (russ.: солянка) – a rich salty spicy stew – is one of the most popular dishes of the Russian cuisine. There are different kinds of Solyanka: with meat, sausages, fish or mushrooms. Most important ingredients are cucumber pickles or salted mushrooms. In Russian Solyanka means "salty", derived from the word соль - [sol] (salt).
<p><a href="https://www.russlandjournal.de/en/russian-recipes/soups-and-stews/solyanka/" rel="nofollow">Source</a></p>]]></description>
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		<title>Russian Spicy Cookies (Gingerbread)</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/baking/russian-gingerbread/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/baking/russian-gingerbread/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:58:52 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Baking]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10349</guid>
		<description><![CDATA[Like in many other countries it used to be a tradition in Russia to start baking Christmas treats in December. The smell of freshly baked cakes and cookies filled the air and enhanced the Christmas spirit.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/baking/russian-gingerbread/" rel="nofollow">Source</a></p>]]></description>
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		<title>Plum Cake</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/baking/plum-cake/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/baking/plum-cake/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:44:47 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Baking]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10344</guid>
		<description><![CDATA[There are different kinds of plums growing in Russia. They differ in taste and shape depending on the region. In the south of Russia, some varieties of plums ripen in July. In central Russia, fresh plums can be harvested from mid-August to mid-September. In Russian, plum is called "слива" [ßlíwa]. This moist cake made with fresh plums is a real treat.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/baking/plum-cake/" rel="nofollow">Source</a></p>]]></description>
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		<title>Strawberry Cake</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/baking/strawberry-cake/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/baking/strawberry-cake/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:39:32 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Baking]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10340</guid>
		<description><![CDATA[In the European part of Russia the strawberry season begins around mid-June. Many Russians grow strawberries in the gardens of their country houses datcha or pick sweet aromatic berries in a nearby forest. In Russian, big garden strawberry is called "клубника" [klubníka] and small wild strawberry "земляника" [zimliníka]. The Russians love making (and eating) strawberry jam. But a cake with fresh strawberries is also irresistible.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/baking/strawberry-cake/" rel="nofollow">Source</a></p>]]></description>
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		<title>Summer Salad</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/summer-salad/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/summer-salad/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:39:22 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10053</guid>
		<description><![CDATA[Ingredients 150 g (=5.3 oz) tomatoes 150 g (=5.3 oz) cucumbers 100 g (=3.5 oz) green onion or chives 1 bunch dill 200 ml (= 0.8 cup) sour cream salt, pepper Directions Wash tomatoes and cucumbers and cut into large pieces. Clean and chop green onions and dill. Put everything in a bowl, add sour [&#8230;]
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/summer-salad/" rel="nofollow">Source</a></p>]]></description>
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		<title>Zesty Salad with Egg</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/zesty-salad-egg/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/zesty-salad-egg/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:36:08 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10049</guid>
		<description><![CDATA[Ready in minutes, this salad can be served as a simple and delicious appetizer. A combination of pickled cucumbers and mustard make it a bit spicy. The Russians usually go for salted cucumbers. For someone who is not used to them, salted cucumbers can be a little bit strong in taste. It's best to serve it with fresh hearty black bread with butter.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/zesty-salad-egg/" rel="nofollow">Source</a></p>]]></description>
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		<title>Apple Pie Sharlotka</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/baking/apple-pie-sharlotka/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/baking/apple-pie-sharlotka/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:35:02 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Baking]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10335</guid>
		<description><![CDATA[In Russia, Sharlotka is one of the most popular pies. The recipe is so easy that everyone can cook it with ingredients that usually are on hand. This apple pie is very low in calories as it is made without butter.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/baking/apple-pie-sharlotka/" rel="nofollow">Source</a></p>]]></description>
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		<title>Carrot Apple Salad</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/carrot-apple-salad/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/carrot-apple-salad/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:31:38 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10045</guid>
		<description><![CDATA[Carrots and apples are very healthy and are prepared in countless variations in the Russian cuisine. This crisp, refreshing, vitamin-rich salad is one of the classic dishes in modern Russia and is also popular among children. There are various recipes. One can use e.g. sour cream as dressing, replace walnuts by roasted sunflower seeds or add raisins.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/carrot-apple-salad/" rel="nofollow">Source</a></p>]]></description>
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		<title>Vatrushki - Russian cheese pockets</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/baking/vatrushki/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/baking/vatrushki/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:30:35 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Baking]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10330</guid>
		<description><![CDATA[In Russian and Ukrainian cuisine, Vatrushki (Russian: ватрушки) are small pies with an open top usually filled with sweet quark or cottage cheese. The filling can also contain fruit, berries or jam. Traditionally Vatrushki are made with yeast dough, but it is also possible to use puff pastry. This is a recipe for sweet yeast dough and three fillings: with cottage cheese, apples and berries. Quark Vatrushki are sometimes decorated with raisins.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/baking/vatrushki/" rel="nofollow">Source</a></p>]]></description>
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		<title>Pierogi - small filled pies</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/baking/pierogi/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/baking/pierogi/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 15:19:14 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Baking]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=9863</guid>
		<description><![CDATA[The stuffed buns pirozhki (Russian: пирожки) are probably one of the most famous dishes of Russian cuisine. They are made of yeast dough and stuffed with meat, vegetable or fruit filling. Usually pirozhki are baked, but it is also possible to fry them. This is a recipe for basic yeast dough and three vegetable fillings. In Russia, pirozhki are served with sour cream or melted butter.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/baking/pierogi/" rel="nofollow">Source</a></p>]]></description>
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		<title>Asparagus Salad with Strawberries</title>
		<link>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/asparagus-salad-with-strawberries/</link>
		<comments>https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/asparagus-salad-with-strawberries/#respond</comments>
		<pubDate>Sat, 15 Jul 2006 14:24:09 +0000</pubDate>
		<dc:creator><![CDATA[RusslandJournal.de]]></dc:creator>
				<category><![CDATA[Salads and Appetizers]]></category>

		<guid isPermaLink="false">http://www.russlandjournal.de/en/?p=10039</guid>
		<description><![CDATA[In this recipe, white asparagus, which is rather unusual for the Russian cuisine, is combined with such popular and common ingredients as strawberries and mushrooms. Walnut oil and wine vinegar give the salad a refined touch and make it a delicious appetizer for special occasions.
<p><a href="https://www.russlandjournal.de/en/russian-recipes/salads-and-appetizers/asparagus-salad-with-strawberries/" rel="nofollow">Source</a></p>]]></description>
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