|
 Encyclopedia of Russian Dishes
So many unknown words on our site? Don't worry; we have explained their meanings to you. This small encyclopedia will tell you the history and twist of different ancient and authentic Russian dishes.
|
| | | A | B | C | D | E | F | G | H |
I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | | | | | - H - |
|  TRANSLATE INTO RUSSIAN | |
 Halva |
| A traditional confectionery product from Russian table. |
| |
| Holodets (Studen) |
| Holodets is made from boiled meat with sliced cooked vegetables in aspic. Good appetizer to vodka, served with mustard. |
|
 | |
|
|
| Horseradish |
| It is a creamed horseradish source. Several classic Russian dishes are served exclusively with creamed horseradish: suckling pig, cold poached sturgeon, and meat in aspic. Horseradish is very compatible with fish and cold meats. |
| | | | |
|
|
|
 | | | | Stuffed Leek | | 1. Chop onion finely, grate carrot and stew in in oil until light golden.... | | more |
 | | | | Knives | | Every cook has a large set of knives in the kitchen. What are they for?... | | more |
|
Encyclopedia of Russian Dishes | Glossary | Tutorial | Food Art | Cook Tools | 
