 Vaglodka |
| A cookie made in a shape of a goat, deer or horse. |
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| Valovan |
| Pirozhki with various fillings, made from unleavened dough, served with different soups or stocks. |
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| Vareniki |
| These are boiled or fried triangular dumplings. The fillings vary tremendously: potatoes, cheese, mushrooms, cabbage, and meat are just as common as, in the summer time, cherries, plums and berries. All varieties are served with either melted butter or sour cream. During his May 1995 visit to Kiev, US President Bill Clinton declared varenyky "one of his favorite foods." Traditional Ukrainian dish. |
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| Vatrushka |
| Round, with open top, pinched at the edges flatcake; usual filling is tvorog (cottage cheese). |
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| Venegret |
| (French) The same as okroshka, but without kvas. Vinegar and mustard are used as condiment. |
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| Vermicelli |
| (Italian) Italian noodles. |
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| Vetchina (ham) |
| Salted and smoked pork ham; shoulder or another part. |
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| Vinegret |
| Pickled cabbage, potatoes, beets, carrots and onions are the basis of this salad which, like most other Russian salads, can also include just about anything from meat and fish to very small rocks. |
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| Virtuti |
| A kind of pastry, cookie, rolled as a tube |
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| Vodka |
| Spirits drink, intermixture stripped ethyl of spirit (40 volumetric %) with water handled by an absorbent) |
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| Vulay |
| Beer, braga. |
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| Vulety |
| Vulets are almost the same as cutlets but flat. This recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language. |
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| Vzvar |
| Dense, light sour sauce. Traditional Russian vzvary are onion, cabbage, cranberry, cowberry ones. |
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Encyclopedia of Russian Dishes
TRANSLATE INTO RUSSIAN