Gala’s Russian Food Glossary – A B C D E
My cooking glossary includes Russian food, cooking terms, ingredients, dishes and Russian people culinary preferences. The glossary includes photos and pronunciation dishes and ingredients in Russian too. The idea to add pronunciation of Russian words to my glossary told my American friend and I hope, it is going to interesting. I will continue to add a new related to Russian cooking words and descriptions to my glossary.
A Gift to Young Housewives – Russian classic cookbook Elena Molokhovets (first edition 1861) Translated and introduced by Joyce Toomre. Only one classic Russian cookbook in English I know. Really it is not only translation, the book has a lot of explanations by Joyce Toomre, to make easy to understand specifics of the recipes and introduction about the history of our cuisine.
Аджик( Ajika Sauce ) – Georgian and Abkhaz spicy sauce (dip) made from sweet pepper, garlic, herbs, and spices (some recipes include pecan and tomato), very well adapted in Russia. Very tasty, especially homemade! You can find Ajika at European stores in the USA.
Арбуз ( Arbuz ) – watermelon. Watermelons are grown not only in South Russia. In Siberia where the soil contains sand, we have small but very sweet watermelons. For example, the Republic of Hacasia area where my grandparents lived.
Арбуз солёный ( Arbuz Solionii )– fermented or pickled watermelon. The best in wooden barrels. We serve it as an appetizer. It is usually slightly spicy. I personally, never like but some people love them.
B
Берёзовый Сок ( Berezoviy Sok )– birch tree juice, juice from a birch tree. Real juice is clear, water like the taste and not sweet. Spring is the season to collect juice from trees. Very beneficial for health, especially after a long cold Russian winter. What you are going to buy in jars is added sugar and it is a pleasant slightly sweet beverage. Available at some Russian stores in the USA.
Блины ( Blini ) – Russian thin pancakes or crepes. Traditionally made with yeast in the old days.
Бородинский Хлеб (Borodinsky Hleb )– rye sourdough bread topped with coriander. Behind this recipe legend goes back to the Napoleonic War in 1812. The bread recipe was named in memory of Russian soldiers killed in the battle of Borodino. You can buy in the USA at Russian stores to try.
Борщ ( Borscht ) – Ukrainian traditional soup with beets. Serves with sour cream. Very well adapted in Russia. So many recipes and ways to cook it!
Botvinia soup – Russian summer cold soup with a variety of greens like sorrel, green onion, beets greens, dill, cucumber and more. Serve with fish, crawfish or crabs, the base of the soup is kvas. Look kvas in the glossary. It can be possible try at an authentic Russian restaurant at Russia.
Брусника ( Brusnika ) – lingonberry. Very common berry in Russian cuisine, especially in the North of Russia. Common uses include fermented lingonberry, flavoring water, making sauces with honey and serving with game, and wide use in desserts.
Бульон ( Bullion ) – stock (broth) from chicken, beef and fish. We have slightly different techniques to make stocks than I see in many blogs around the world. We use roasted vegetables in stock for extra flavor.
C
Черемша ( Cheremsha ) – ramsons or bear’s garlic. Сommon in the North of Russia. The plant is wild and has a mild taste of garlic. We use like garlic or onion in salads or as a side dish for meat. Great to eat with boiled potatoes (my childhood memories) Most value and flavor in stems. Ramsons stems are also very good pickled and common in the North of Russia.
D
Драники ( Draniki ) – potato pancakes. Belarusian cuisine dish, very well adapted in Russia.
E
Eskimo Ice Cream – American ice cream Eskimo Pie. Was brought from the USA and very well adapted in Russia from 1935.
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