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22 relations: Bean, Beetroot, Brining, Carrot, Dressed herring, Finnish cuisine, Geographical distribution of Russian speakers, Herring as food, Hors d'oeuvre, List of Russian dishes, Olivier salad, Onion, Pea, Pickled cucumber, Potato, Russian cuisine, Salad, Sauerkraut, Sunflower oil, Vinaigrette, William Pokhlyobkin, Zakuski.
Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
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Beetroot
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet.
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Brining
In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Dressed herring
Dressed herring, colloquially known as herring under a fur coat (selyodka pod shuboy or just shuba) is a layered salad composed of diced pickled herring covered with layers of grated boiled vegetables (potatoes, carrots, beet roots), chopped onions, and mayonnaise.
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Finnish cuisine
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking.
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Geographical distribution of Russian speakers
This article details the geographical distribution of Russian speakers.
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Herring as food
Herrings are forage fish, mostly belonging to the family Clupeidae.
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Hors d'oeuvre
An hors d'oeuvre (hors d'œuvre), appetizer or starter is a small dish served before a meal.
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List of Russian dishes
This is a list of notable dishes found in Russian cuisine.
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Olivier salad
Olivier salad (салат Оливье Salat Olivye)It is called "Olivier salad" in Belarus, Russia, Ukraine, as well as in Iran and the United States.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Pea
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.
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Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Sunflower oil
Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus).
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Vinaigrette
Vinaigrette is made by mixing an oil with something acidic such as vinegar or lemon juice.
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William Pokhlyobkin
William Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000) (Вильям Васильевич Похлёбкин, Viliyam Vasilievich Pokhlyobkin) was the foremost expert on the history of Russian cuisine and the author of numerous culinary books.
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Zakuski
Zakuski (plural from Russian: закуски; singular zakuska from закуска) is a Slavic term for hot and cold hors d'oeuvres, entrées and snacks, either as a course as it is or "intended to follow each shot of vodka or another alcoholic drink." The word literally means something to bite after.
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References
[1] https://en.wikipedia.org/wiki/Vinegret
