Russian Cuisine

From the oldest days Russians used to cook various cereals (especially rye and wheat), vegetables (turnip, white cabbage and beets), cattle meats, vegetables, dairy products. Abundant and rich wild nature supplied most Russian tables with game, honey, mushrooms and berries. The golden age of Russian cuisine is XVII century. It reflected all national features of Russian cooking — meat was cooked mostly through boiling in salted water seasoned with pepper and onion. Cured cucumbers, tomatoes, apples and sour milk were widely used for garnish and dressing. Other traditional Russian meals are fish dishes and various breads and pies.