Monday, August 31, 2009

Eastern Europe and Mongolia (Engl) (DE)

Russian Food (Engl)

In Ulan Ude, Russia, author Michael Kohn spends a day tantalising his tastebuds by sampling traditional Russian food.
He visits the fresh market and samples Pine tree sap and all kinds of fruit and veggies from all over the world. At Midday, he treats himself with a typical Russian sweet snack. For dinner, he dines out at Traktyr with traditional Russian and Siberian dishes. And he can't finish the night without enjoying the local beer and vodka at one of the most popular spots in Ulan Ude.

Hungarian Food (Engl)

Mongolian Lamb (Engl)

Mongolian Food in the Gobi Desert (Engl)

Grilled Scallops on Silver Dollar Blini (Engl)

Russische Schaschlik (DE)

Russische Schaschlik sind etwas völlig anderes, als die gleichnamigen Spießchen aus dem deutschen Schnellimbiss. Russland.TV schildert die Zubereitung der schmackhaften Grillspieße in einem Bericht mitten aus dem Ural.

(Lithuanian cold Beetroot Soup - šaltibarščiai) (Engl)

(Russian Soups) (Engl)

Russian Soups - Presentation Transcript

Soups of Russian cuisine By Victoria Trefilova, 9a form, St.Petersburg, Russia
Russian dinner can be hardly imagined without a plate of thick soup. In cold winter time it is hot, in summer-cold, but soup is inevitable. We call it « the first course” and eat all year round .


-it is made of meat broth, beets , onion, cabbage, tomato, carrot. You can also add some bacon or sausages.
Eat it with garlic bread and sour-cream


-it is made of fish like salmon or cod , root vegetables , parsley root, leek , potato , bay leaf, lime , dill , green parsley and spiced with black pepper, cinnamon and cloves. You can take it either hot or cold(depends on the season)


-it is made of potatoes , turnips , rutabagas, carrots, or fresh cucumber . This is one of the most peculia Russian soups as you add kvas in it.
Enjoy this cold soup on a hot summer day.


-it is made of cabbage (fresh or sour), meat or mushrooms , carrots or parsley roots , spicy herbs (onions, celery, dill, garlic, pepper, bay leaf). One of the most famous Russian soups and the most ancient. Our forefathers used to say “Shchi and porridge-that’s our meal”


Borscht (Engl)

Cold Borscht or Cold beet soup is a cold variety of borscht — beetroot soup traditional to some Eastern European and Slavic countries.

In Latvia it is called Aukstā zupa,in Lithuania Šaltibarščiai ,in Poland Chłodnik or Chłodnik litewski,In Belarusia
Хaлaднiк “khaladnik”,in Russia Свекольник “svekol’nik”, in Ukraine Холодник “kholodnyk”.

Borscht ( borsht, barszcz or borshch) is a soup that is popular in many Eastern and Central European countries. It is made with beetroot as a main ingredient, which gives it a strong red color. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green (zelioni) borscht (sorrel soup).
The soup is a staple part of the local culinary heritage of many Eastern and Central European nations.There are two main variants of borscht, the hot and cold. Both are based on beets, but are otherwise prepared and served differently.

(Cold pink Borscht in a glass)

Hot Borscht

Hot borscht (mostly Ukrainian and Russian), the kind most popular in the majority of cultures is a hearty soup with many common optional ingredients, depending on the cuisine, including various vegetables (beans, cabbage, carrots, cucumber, potatoes, onions, or tomatoes), mushrooms, and meats (chicken, pork, or beef). It is more similar to a stew than most soups, may be eaten as a meal in itself, usually with thick dark bread.

Borschtsch (DE)

Die Zubereitung des wohl bekanntesten Suppengerichts Osteuropas zum einfachen Nachkochen.

Manty - Hackfleischpasteten (DE)

Manty, gedämpfte, saftige Teigtaschen, sind dieses mal an der Reihe. Und die Zubereitung ist gar nicht schwer.

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