Do you like Russian food?

Do you like Russian food?

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youtube.com/watch?v=A8JSMWFcu_M
youtube.com/watch?v=WFQjyT25qNg
rbth.com/multimedia/video/2014/03/26/delicious_russia_sour_schi_the_main_cabbage_soup_35385
youtube.com/watch?v=cbE-4Sr0edk
cookpad.com/recipe/4417311
en.wikipedia.org/wiki/Kissel
meijioishiigyunyu.com/recipe/detail/290.html
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I unironically would love to visit Russia one day.

You are unironicaly welcome!

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Beef stroganoff is pretty good.

I don't believe I've ever even seen a Russian restaurant here.

C-can I come to?

i like the cup of soup that has like bread baked around it, and when they bring it to your table they cut off the top

I didnt even know they had food

Russian food is awfully underrated actually.

Sure. In the times of USSR many Vietnamese people used to live and work and learn in Russia.
But it would be great if you don't fry herring.

>Do you like Russian food?
You mean juicy Russian girls? I like them very much!

I'm coming for blini festival :3

What's that? Looks like jellied veal, which happens to be fucking delicious

Good!

Russian surstroming

you have semitic nose

Frozen meat-and-bones broth basically, boiled really really long. The best Japanese ramen broth and Central Asian khash is the same idea.

it's jellied veal usually eaten with prepared horseradish/mustard and rye bread

Right in the feels there m8

> Holodets
Mmmm... Uma delicia

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Saltiena is really gross bro, I just can't

Meat jello is great.

based, I ate it on thinbread a few days ago

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Ukha (Russian: yхa) is a clear Russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. Fish such as perch, tench, sheatfish, and burbot are sometimes used to add flavour to the soup. The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with the Don region.

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Perch is wasted in a fish soup. It's best made fried.
That being said that soup looks delicious.

It's not bad fryed in sourcream, but perch in ukha is really good and adds the unique flavour to it. Usually a small cup of vodka is added to ukha too.

lots of favorite dishes of mine are Russian apparently. cпacибo дpyг uwu

One of the lovely kinds of ukha is the sterlet one. Preferably of small ones.

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You are welcome!
youtube.com/watch?v=WFQjyT25qNg

I hate that aspic shit, people make it here too.

it's pretty good with lark tongues

Here's my favorite dish, vkusno pizdec.

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Nigga what are you talking about? It's like solid soup that melts in your mouth.

I like Pirozhki and Borscht.
But Beets which is the material of Borscht is difficult to buy in Japan.
So some Japanese grow beets their fields.

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I like beef stroganoff and borshch

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Actually borsh is Ukrainian, too sweet for Russian taste. Sour schi is the original Russian version, based on fermented cabbage rbth.com/multimedia/video/2014/03/26/delicious_russia_sour_schi_the_main_cabbage_soup_35385

In Japanese, by Japanese qt youtube.com/watch?v=cbE-4Sr0edk

Do you mean Kartoffelsalat,Wurst and Sauerkraut?
That was German food.

It has gelatin in it. You cook the broth with bone.

Borscht is international dish, Polish, Russian, Ukrainian, etc.

Beets have a very earthy taste. I would have thought japanese people would love them.

Thank you for your information

>Sour schi is the original Russian version
That looks like very healthy
Other than Sauerkraut, as materials of Sour schi are easy to buy, I think it is easy to cook it ^^

cookpad.com/recipe/4417311

It's funny

>"Borushiti" in Japan
>"Borushi" in Russian

I wonder why do we add "ti"... (ﾉ∀`)

Perhaps, some day also in Japan... ^^;

Yes
So I always buy when Beets are sold in the store desu ^^

Honestly it's not worth of making, too complicated for just a soup, and even through you make it, to feel the true taste of it you need to wait for a few days.

>to feel the true taste of it you need to wait for a few days.
I think that probably many soup and boiled food are same.
So many Japanese (include me) wait to eat them until the flavors of those materials blend together desu.

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Kasha is one of the Russian national dishes, together with shchi. Kasha is commemorated in the Russian saying, "щи дa кaшa – пищa нaшa" (shchi da kasha – pishcha nasha) literally "shchi and kasha are our food" or, more loosely, "cabbage soup and porridge are what we eat". The expression has an existential meaning as well; implying "it doesn't matter what happens in Russia at large, we still live the same way."

The types of Russian kasha: savory (with salt) or sweet (with salt and sugar); with water or milk used as a base; liquid, viscous and thick.

The most loved in Russia is crumbly buckwheat kasha (consisting of buckwheat, water and salt) seasoned with butter. Buckwheat kasha can be used at any meal, either as a dish in itself, or a side dish. It is often served with fried onions as an adult meal while children love it with milk poured into the plate.

Other popular kashas are millet one and oatmeal. Cooked with milk and sugar, they are often seen as staple meals for children.

Butter is a necessary ingredient in most kashas. Hence the Russian saying, "you'll never spoil kasha with a lot of butter".

Slow carbon is good.

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>tfw lived 2 months with a Viet family and they had fried herring every fucking day

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That's why
>The first effective filtering activated charcoal gas mask in the world was invented in 1915 by Russian chemist Nikolay Zelinsky.

I like Russian meat

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In Russian fairy tales, the land of marvels is described as the land of "milk rivers and kissel banks". This expression became an idiom in Russian for prosperous life.
A viscous fruit dish, popular as a dessert and as a drink. It consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch or arrowroot.

You probably would love the kissel.

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looks tasty

You think it's popular enough that you can get it in Russian restaurants outside Russia?

Is it true that Kasha was made of buckwheat's seed formerly?
And is oatmeal more delicious than buckwheat's seed?

Russian food outside of Russia is mostly too much crippled to cater to the western and local taste. All that balalaika-bear-vodka shit you know. Visit Russia and try it as it should be.

>kiisseli
wtf, it isn't universal?

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It always was some old stinky herring too, whole fried in the pan with head and all.

Do you think westerners know about cranberry or cloudberry?

We have a big cranberry industry in Québec.

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Ameridians called them «atoca» and picked them Wild before europeans came. Cranberries are a New world fruit introduced un Europe.

And you made the corn syrup from it?

>Is it true that Kasha was made of buckwheat's seed formerly?
I don't think so.
>And is oatmeal more delicious than buckwheat's seed?
The best sweet ones are rice kasha and millet kasha, boiled in milk, butter and sugar or honey added later. The buckwheat one is best in salty flavour, with mushrooms and onion - you can use it as a side dish for the meat too.

No we just eat them raw, dry them, make juice, put them in cakes and such. Just like you do.

>The best sweet ones are rice kasha and millet kasha, boiled in milk, butter and sugar or honey added later.
>The buckwheat one is best in salty flavour, with mushrooms and onion - you can use it as a side
Oh, I see
I got it
Thank you ^^

Your cranberry is Vaccinium macrocarpon.
Our cranberry is Vaccinium oxycoccos.

Are yours acidic and bitter too?

Russian milk ramen

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>The Russian sense of melancholy is not personal, but rather a social mood, a feeling of loss and a strong collective sense of being the people who carries the cross, through revolutions and upheavals, on behalf of the world.

Yes

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you can make it from plums even.
Are we talking about the same thing? Google translate didn't know kiisseli :P

>Kissel or kisel (Estonian: kissell, Finnish: kiisseli, Latgalian: keiseļs, Latvian: ķīselis, Lithuanian: kisielius, Polish: kisiel, Russian: киceль, kisél’, Ukrainian: киciль, Belarusian: кiceль, kisél')
en.wikipedia.org/wiki/Kissel

the only thing I know and the strogonoff more here and a twisted form of russia

Japanese milk ramen
(Miso soup + milk)
meijioishiigyunyu.com/recipe/detail/290.html

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youre not the only ones that can make Shvargla
i do love the potato salad with peas, ham cubes, pickles, mayonnaise and whatnot, we call it Russian salad and fill laundry plastics with it from St. Nicholas day to Orthodox New Year and eat it with everything, sometimes just spread it on bread and eat it like that, its never enough of it. I dont know why, but its made almost exclusively on winter holidays.

can i come to see siberian forests?

Sure, better make it quick before the chinks cut them down