Although different varieties of asparagus grow in the European part of Russia, dishes with this delicious vegetable do not belong to the traditional Russian cuisine. Many Russians discover asparagus during their trips to Germany or Italy, find it tasty and serve asparagus at home in Russia as a fine gourmet creation. Served as a salad with tender chicken breast and white wine sauce, asparagus is usually quite popular with everyone.
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.
Already in ancient Russia cabbage was known as an important source of vitamins during long cold winters. Cabbage was first mentioned in Russian chronicles in 1073. After the Romans introduced cabbage to Russia it was rapidly adopted across the country. No wonder as this vegetable likes cold weather and keeps well for months if stored in cool, frost-free places.
The mushroom sauce is the most important in this recipe. Mushrooms are used in many different ways in Russian cuisine. One of the reasons is the strict and long fasting of the Russian Orthodox Church. For more than half a year it was not allowed to eat meat and sometimes fish. As Russian forests were rich in mushrooms, people used them to spice up plain food. Choose mushrooms according to tastes and availability. Most popular mushrooms in Russia are: porcini, chanterelle, russule, armillaria or white button mushroom.
This simple and healthy omelet can be prepared just in few minutes. In summer, the Russians usually pick fresh herbs from the garden of their country house dacha. One can also use wild herbs such as bear's garlic, stinging nettle or dandelion. This omelet is rich in vitamins, provides valuable egg proteins and satisfies your appetite.