Encyclopedia of Russian Dishes at Russian Foods .com

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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.

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |

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Adjika
Anchovy
Anise
Antrecote

Apogare
Arachu
Arak
Azu

TRANSLATE INTO RUSSIAN

Adjika
It is a very spicy tomato sauce with garlic. Traditional sauce to grilled meat or poultry.

Anchovy
A small fish of herring family, added to spicy sauces and condiments. Anchovy taste.

Anise
Plant, spicy seed, added to dishes an beverages. Anise vodka.

Antrecote
(French) A piece of veal, cut between ribs and spine, a size pf a palm.

Apogare
Sparkling water. Made from water, berries and sugar.

Arachu
Kalmyk vodka made from clabber, smells badly and intoxicates quickly.

Arak
Vodka, made from sugar-cane, molasses, rice or raisins.

Azu
Second dish, made from beef, pork or lamb.

	CookBook

Spicy vegetables
Spicy vegetables (onion, garlic, celery, horseradish) are widely used ...
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	Folk Medicine

Healthy vegetables
It is known that five different vegetables a day are necessary to keep...
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	Tutorial

Stuffed Leek
1. Chop onion finely, grate carrot and stew in in oil until light golden....
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	Food Art

Decorative napkins
Elegant and original folded napkins will decorate even a modest table ...
more

	Cook Tools

Knives
Every cook has a large set of knives in the kitchen. What are they for?...
more

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