Good Russian food [1]

Jamie Oliver appears to evoke strong emotions in people.  I was in Russia during his rise and so don’t know all that much about him.   He believes, I believe, in healthy eating.

OK – so what’s wrong with that?   Why shouldn’t people have good, unprocessed food available?   This set of Leenks shots [link tomorrow] of Russian Kuchnia [cuisine] shows the blend of appetizing natural and sweet-tooth.   It was a bit nostalgic seeing these things again.

Must-have with the soup are “zeli” or greens, mint or whatever, bread and sour cream, called smetana.   Soups are a vital part of a Russian meal, one third of the real food value of the meal:

Another third is the salad.  My ex-gf used to make wonderful salads and when she didn’t, she bought them from the high-end store Bahetlye.   These salads weren’t just lettuce and greens – often they were works of art in themselves:

You must have wine and later tea.   If you don’t have Moldavian wines, then you’ll have beer or vodka.   Russian chocolate is usually dark and is scrumptious, though the labels can be unprepossessing.   That exact champagne is what my ex-gf used to sip [a few times over]:

More salad:

Ikra is quite vital too but as an adjunct.  Black is even expensive there so it’s usually the red which graces most tables:

Don’t really like sprotti or sardines and other things like shrimps etc.  Quite popular over there:

The famous pelmeni – the closest we have is ravioli but Australians would recognize the taste as close to Dim Sims.   Extreme yum and many is the time Russians would have it as the opening dish.   I’d often have it as my only dish.   You can have it dry or in bouillon and both are good at different times.   Smetana is vital to dob over it:

More tomorrow.   Getting hungry just thinking about it.

[H/T Chuckles]

6 comments for “Good Russian food [1]

  1. Mike Spilligan
    October 7, 2012 at 17:42

    Yes, please let’s have more. I still manage to get back to Moscow (unadventurous, I know) once or twice a year. My best friend there is an excellent cook and she produces the tastiest salads I’ve ever eaten – with lots of herbs. She used to laugh at me when I took photos; but anyway, mine aren’t as good as yours.
    Shampanskoye is nearly always sweet, unfortunately; and personally I really enjoy smoked shprotti, and I always return with several tins.
    The trouble with pelmeni being a “starter” is that they might not leave room for anything else.

  2. October 7, 2012 at 18:18

    I adore pyelmeni – a bit too much for the waistline. Glad you confirmed the tastiness of the food, Mike. Unfortunately, the colour and oldness of the photos don’t do it justice.

  3. October 7, 2012 at 22:55

    Dark chocolate Mmmm! 🙂

  4. October 8, 2012 at 14:41

    I visited Tatarstan some years ago, where we stayed for about 10 days as the guests of a Baptist church. The food was great; I fondly remember a visit to the home of a family some distance away from Kazan, where we were served a roast leg of chicken on a dish of salted porridge. It appeared strange to my Western eyes, but it was a very good mix!
    And a teaspoonful of blackcurrant jam, stirred into a cup of black Indisky Chai. Delicious!

  5. tipple
    October 8, 2012 at 17:47

    Even with one eye shut I can see these are ‘paintings’ of the food, not photo’s. Weird renderings indeed!

    Sadly, I’ve not really ever enjoyed Russian style cuisine as they eat too many pickles for my liking. Although a Spanish “Russian Salad” is fantastic.

  6. October 8, 2012 at 19:32

    Good paintings though.

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