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 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.
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|  TRANSLATE INTO RUSSIAN | |
 Ukha |
| Ukha is a soup made from fresh fish with spices. Small fishes like ruffs, perches were used to make soup strong and to give it a specific smell. Boiled tenches, sheat-fish, burbots were added in an already cooked soup to make it "sweet and tender". Cinnamon, cloves and pepper were principal spices. It is not difficult to cook Ukha. But real Ukha must be cooked on the fire or at least on the oven. |
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| Uriuk |
| Dried apricots from Asia |
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| Ushnoe |
| Baked meat in a crockery pot covered with a piece of dough. |
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| Usoy |
| Turnip soup |
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| Uvach |
| (Mordovian) Flatcake or prianik, that is given to girls by the matchmaker on the wedding |
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| Uvanchiki |
| Soup from bread, onion, kavs and oil |
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| Uzvar |
| Boiled dried fruits: prunes, pears, apples, plums, raisins and other, served on Christmas Eve |
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 | | | | 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 |
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Encyclopedia of Russian Dishes | Glossary | Tutorial | Food Art | Cook Tools | 
