Skip to main content

Cooking Around the World: Russia

We are trudging ahead in our Cooking Around the World Adventure. This dinner wraps our tabletop trip to Russia.


A few fun facts about Russia...
  • The official name for Russia is the Russian Federation.
  • Russia shares borders with many countries, including China, Ukraine, North Korea and Norway.
  • In terms of land area, Russia is the largest country in the world.
  • Russia is located across 9 time zones.
  • At the beginning of 2013, Russia was estimated to have a population of around 143 million.
  • Russian is the official language of Russia but there are many other languages used in various parts of the country.
  • The capital and largest city in Russia is Moscow. Other major cities in Russia include Saint Petersburg, Yekaterinburg and Novosibirsk.
  • The currency used in Russia is the ruble.
  • The world’s first satellite, named Sputnik, was launched by the Soviet Union in 1957.
  • The Soviet Union (USSR) was a socialist state that occupied much of northern Asia and eastern Europe from 1922 until it was dissolved in 1991. Former Soviet states include Lithuania, Georgia, Latvia, Ukraine, Kazakhstan and others.
  • The official residence of the Russian president is the Kremlin in Moscow. The name Kremlin means fortress.
  • Lake Baikal is the largest freshwater lake in the world. It reaches 5,387 feet deep and contains around one-fifth of the world’s unfrozen fresh water.
  • Basketball, ice hockey and football (soccer) are popular sports in Russia.
Here's what we cooked...click on the title to go to the original recipe post.

Bitokes (Russian Meatballs)

Borsch (Root Veggie Soup)

This was filling and fulfilling. Delicious! With this, we're moving on with the list. We'll be cooking Rwandan next.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce