I can answer any question about basics, history, tips and tricks, recipes, menus, foods, drinks, and nutrition values.
My grandmother collected recipes all her life. This collection evolved into a huge battered cookbook that was passed down to mother who, though less domestic than grandmother, continued the tradition. Since my family background is mixture of Russian, German, Hungarian, Armenian, Jewish and Ukrainian roots, the recipes are vast and varied.
PhD in Physiology: Neurophysiology of hunger and appetite control.
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Danielle, Follow this link: http://translate.google.com/#en|ru|caviar%20Petrossian%20 Left to Russian spelling (икра Петросян
Hi Melissa, I cannot tell about the origin for sure since the ingredient of the several variations I saw were completely foreign for traditional Russian cuisine. No, I never tried to cook it, the recipes
Dear Csaba, I hope the following previous answers could be helpful: Stuffed Cabbage Recipe (though originally Ukrainian, this is very popular in Russia) http://atkinszone-recipes.blogspot.com/2007/10/ukrainian-stuffed-cabbage-recipe
Chet, Borsche is a Ukrainian dish and its main ingredient is red beets. It's very popular in many countries Russia including because it's a rich, fulling soup. As to the cabbage thing, it grows well
Michael, Here are the two most famous Siberian reciċes. Pelmeni You'll need: FOR DOUGH: 4 1/2 c flour 3 ea eggs 1 ts salt 1 c water FOR STUFFING: 2 tb butter 1 tb vegetable oil 1/2