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Expertise

I can answer any question about basics, history, tips and tricks, recipes, menus, foods, drinks, and nutrition values.

Experience in the area

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.

Education/Credentials

PhD in Physiology: Neurophysiology of hunger and appetite control.

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
Danielle08/12/10101010Thanks
Chet06/26/09101010Thank you for the information!
john10/01/08101010thank you Tanya. John
marie12/13/07101010 
Jean03/21/07101010Thank you so much for getting back .....

Recent Answers from Tanya Zilberter

2010-08-11 Caviar Petrossian:

Danielle,    Follow this link:  http://translate.google.com/#en|ru|caviar%20Petrossian%20    Left to Russian spelling (икра Петросян

2010-06-14 Black Russian Cake - not authentic:

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

2009-10-15 Russian quintessential foods:

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

2009-06-23 Borsche, shchi, and cabbage soup:

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

2009-06-18 Siberian recipes: pelmeni and shangi:

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

 

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