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 Encyclopedia of Russian Dishes
So many unknown words on our site? Don't worry; we have explained their meanings to you. This small encyclopedia will tell you the history and twist of different ancient and authentic Russian dishes.
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 Adjika |
| It is a very spicy tomato sauce with garlic. Traditional sauce to grilled meat or poultry. |
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| Anchovy |
| A small fish of herring family, added to spicy sauces and condiments. Anchovy taste. |
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| Anise |
| Plant, spicy seed, added to dishes an beverages. Anise vodka. |
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| Antrecote |
| (French) A piece of veal, cut between ribs and spine, a size pf a palm. |
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| Apogare |
| Sparkling water. Made from water, berries and sugar. |
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| Arachu |
| Kalmyk vodka made from clabber, smells badly and intoxicates quickly. |
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| Arak |
| Vodka, made from sugar-cane, molasses, rice or raisins. |
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| Azu |
| Second dish, made from beef, pork or lamb. |
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 | | | | Stuffed Leek | | 1. Chop onion finely, grate carrot and stew in in oil until light golden.... | | more |
 | | | | Knives | | Every cook has a large set of knives in the kitchen. What are they for?... | | more |
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Encyclopedia of Russian Dishes | Glossary | Tutorial | Food Art | Cook Tools | 
