Russia
The centerpiece of our Russian breakfast was blini, soft, pleasantly chewy Russian crêpes traditionally enjoyed with smetana, a cultured cream similar to sour cream, or salmon roe. The plate also included buckwheat kasha, a beetroot and potato salad, and tvorog, a fresh cottage-style cheese, with varenye fruit preserves. Other Russian favorites on the menu included borscht, counted among the world’s great soups, Russian tea served with jam, and syrniki cheese pancakes.
Russia is the world’s largest country. Much of its land has a cold climate, limiting both the crops that can be grown and the growing season. Grains, dairy products and potatoes therefore play a major role in its cooking. Russian cuisine is rooted in the food traditions of rural communities living in harsh conditions. Preserving vegetables as pickles and fruits as jam became an essential way to get through the long winter.
With thanks to
Vitaly Dmitriev
Mio Horii