Russian cuisine can be described as a very rich concoction of ingredients that was the result of mixing a lot of the flavors of Russia’s multicultural communities. Initially, Russian food was synonymous to peasant food, as its entire expanse is often under harsh, cold climate and a majority of its population was considered as rural areas early on. However, the abundance of poultry, game, fish and honey, as well as the wide variety of mushrooms and berries in the area have created a distinct set of ingredients for Russian cooking to be appreciated. Barley, millet, rye and wheat are also abundant, perfect for their many different types of breads, cereals, beer and signature vodka.
Russian cooking nowadays is comprised of a bevy of different soups served both hot and cold, a lot of different stews with succulent meats, and a lot of other native specialties that have made their cuisine unique and distinct from the rest of the world. Some of their more popular food and drinks include smoked meats and fish, pastries, and their wine, beer, and vodka. Borsch remains as one of Russian cooking’s most popular dishes. Borsch is made of beets, tomato juice, a variety of vegetables in broth. The broth used for borsch is usually made by using lamb that is heated while all the other ingredients are slowly added. Served with white bread and Smetana, borsch is a very popular warm dish that is now famous and loved by many all over the world.