Fermented and slightly sparkling drink. There is two sorts of kefir : milky and fruity. Due to the fermentation this drink might be slightly alcoholized (1%). Milk or fruit kefir is an ancient form of fridgeless preservation of perishable food that was used by nomads until high antiquity. Alive food formed of micro-organisms, kefir is considered as a probiotic and is appreciated for its digestive qualities : cleanse intestines naturally, support transit, reduce flatulence, etc. Russians have a ... read next
National bread-based drink (wheat, rye, barley) fermented sparkling and fruits (strawberry, apple, lemon, berries) or mint flavoured. Kvass is considered as a non-alcoholic drink in russian and ukrainian standards (2,2% alcohol max). Available in the majority of slave countries, Poland, Estonia, Lithuania, Serbia, Armenia and even in China ! This traditional beverage of russian countryside was formerly drunk only on summers but the bottles are now sold all year long and make competition with Coc ... read next
This traditional drink of the russian winter, is alcohol free, when herbs, crushed spices, jam and honey are mixed to water.
Acidulated mongolian drink obtained by a symbiotic yeast and bacteria culture in a sweet medium : tea + white sugar or honey and grape juice. Kombucha or manchurian mushroom is an association of bacteria and yeast. It's traditionaly prepared in Russia or China with sweetened green or black tea. Fermentation would give a sparkling drink containing organic acids, enzymes, B group vitamins, cafeine, etc. This drink is traditionaly known in several countries as a popular remedy for digestion probl ... read next
Lingonberry juice (Vaccinium vitis-idaea), popular in Sweden and in Russia.
fermented milk product that is popular in Russia and Ukraine. Similar to Ryazhenka, it is made by adding sour cream to baked milk. (wikipedia)
Russia - vegetarian recipes
The perfect soup for long winter nights !
cooked red beet 1 or 2 balls (cut in dices)
1 sliced onion
1 small piece of cabbage cut in slides
2 carots (cut into julienne strips)
2 cooked patatoes (cut in dices)
1 cube of vegetable stock
tomato puree 2 tsp
juice of one lemon
fresh flat-leaf parsley carved (optional)
fresh cream or cottage cheese (optional)
turmeric and garlic powders, salt, pepper
Recipe of vegetarian Bortsch :
P ... read next
cheese Pirojki or pirozhki or piroshki
flaky pastry 300 g
fiscela cottage cheese 200 g
softened butter 50 g
liquid cream 1/2 cup
Recipe of cheese Pirojki :
Pre-heat the oven 200 C (Th 7)
Drain the cottage cheese and mix with a spoon to the liquid cream, softened butter, salt, pepper + one entire egg and just the white of the 2nd.
Keep the 2nd yellow for later...
Work the mixture and let it rest for a quarter.
Meanwhile, unroll the flaky pastry and c ... read next
Stuffed vineleaves, Dolmeh barg, Dolma,Sarma
This (important) recipe is known in so many countries...
a jar of vineleaves, (2 leaves for each dolmeh)
basmati rice 3 cups
dried dill 3 tbsp
currants (soaked in a cup of water) 1 handful of
pine nuts 1 handful
juice of 2 lemons
dash of olive oil, salt
Recipe of stuffed vineleaves :
Wash and cook the rice with dried dill, a pinch of salt and a table spoon of oil.
When the water is almost evaporated, stir gently to divide up uniforml ... read next