Russian cuisine with photos, simple and delicious (54 Photos)

National cuisine common in Bulgaria and other countries of South-Eastern Europe.

Traditional cuisine of the Russian people.

We all cook at home, some like it, some don't.

A classic national dish of Russian cuisine, a multi-component dressing soup, the basis of which is chopped fresh white cabbage or sauerkraut, less often cabbage seedlings or Savoy cabbage, prepared in bone or meat-and-bone or fish broth, mushroom, vegetable or cereal broth.

Traditional cuisine of the Ukrainian people, with a characteristic cooking style associated with Ukrainian culture.

National Georgian beef soup with rice, walnuts and tklapi or tkemali sour sauce.

Prison.

A method of serving food in which many dishes are placed side by side and the food is plated by the guests themselves.

Ukrainian national dish in the form of boiled products made from unleavened dough stuffed with boiled meat, vegetables, mushrooms, fruits, cottage cheese, potatoes and berries.

A dish common in the traditional cuisine of the peoples of Russia: Russian, Udmurt, Komi and some other Finno-Ugric peoples.

A hot soup made from beets, which gives it its characteristic red color.

The most vividly traditional cuisine of Moscow is characterized by such dishes as okroshka, solyanka, pancakes, pies and dumplings.

A traditional dish of the Eastern Slavs, a national version of pancakes.

Traditional cold soup of Russian cuisine, which is prepared in the spring and summer.

A type of soup in which the main ingredient is noodles.

A small, usually round or oblong loaf of bread served as a side dish for a meal.

The name of Moldavian, Romanian, Serbian, Macedonian and Bulgarian hot thick national soups, the share of the liquid base of which is up to half of kvass or borsh.

Vegetable caviar made from eggplants.

Liquid gruel, stew, in its traditional form, usually consisting of millet cereals and lard, with the addition of other ingredients.

National cuisine of Belarusians.

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