Text B. Russian Cuisine

According to Russian tradition, a meal begins with the appetizers, for example a variety of salted, fermented and pickled cucumbers, cab­bage and mushrooms, also soaked apples and cowberry to be followed by cold dishes. Also popular are soaked cranberry and marinated garlic.

The routine feature of any Russian feast is the Olivier salad. It con­sists of potatoes, green peas and cold veal or chicken and dressed with mayonnaise.

More than a century ago a Frenchman by the name of Olivier kept the Hermitage Restaurant in Moscow. He was the author of this salad.

Vinaigrette, another Russian-style salad, is based on boiled beetroot diced. To this are added boiled carrots and potatoes, salted cucumbers, finely chopped onions and sauerkraut. The salad is dressed with mayon­naise or sunflower oil.

Jellied dishes are very popular in Russia. Boiled fish, meat or poultry is covered with aspic and decorative pieces of vegeta­bles, fruits, mushrooms, and spices are added to make the dish more attractive and flavoury. Many Russian-cuisine restaurants offer jellied sturgeon, jellied calf’s tongue and a jellied assortment of turkey, ham and ox tongue. Horseradish is a routine dressing for jellied dishes.

Studen is the name of a Russian dish made of veal, beef or pork boiled to a soft and tender state. The resulting thick broth is mixed with finely chopped meat and cooled until it jellies. The dish is eaten with horseradish.

Pancakes (bliny) is a popular hot dish in Russia. They are made of wheat, buckwheat or millet and served with black and red caviar, cream butter, lightly-salted fish and sour cream. Pancakes come not only as appetizers but also as desserts with strawberries, jams or honey.

Many Russian desserts are prepared with fruits and berries, for example, baked apples with vanilla and vodka sauce or apples baked with honey. Also popular are forest berries with whipped cream; homemade curds with berries, fruits, honey and whipped cream; cranberry kissel with ice cream and raspberry liqueur.

The old recipes include the Guryevskaya kasha, a dish based on semolina. Boiling milk and cream are poured over semolina and the mixture is left to stand for 15 minutes. Then the semolina is sliced, milk skins are sandwiched in between the layers. The whole is then covered with jam or honey and sprinkled with nuts, candied fruits and spices, and pieces of fresh fruit are put on top. The more layers and ingredients, the more delicious is the dish. This dessert dish was made in honour of the victory over Napoleon in the war of 1812.

Exercise 1. Подберите английские эквиваленты к следующим словосочетаниям и выражениям:

соленые, квашеные и маринованные огурцы; моченые яблоки; характерная черта; приправленный майонезом; мелко порезанный лук; сделать блюдо более красивым и ароматным; нежный вкус; чем больше слоев и ингредиентов, тем вкуснее блюдо; в честь победы над Наполеоном.

Exercise 2. Ответьте на вопросы:

1. What does a meal begin with according to Russian tradition?

2. Who was the author of the Olivier salad?

3. Do you know ingredients of the Olivier salad?

4. What does vinaigrette (Russian salad) consist of?

5. Jellied dishes are very popular in Russia, aren't they?

6. Where can we taste jellied dishes?

7. What dishes are eaten with horseradish?

8. What are pancakes (bliny) made of?

9. Can we eat pancakes as appetizers or as desserts?

10. What Russian desserts do you know?

11. What is the name of the Russian dessert made in honour of the victory over Napoleon?