Russian Food Glossary – V W X Y Z
The cooking glossary includes Russian food, cooking terms, ingredients, dishes and our people culinary preferences. The glossary includes photos and pronunciation dishes and ingredients in Russian. The idea to add pronunciation of Russian words to my glossary told my American friend and I hope, it is going to help people. I will continue to add new words and descriptions to my glossary.
Варенье ( Varenya ) – fruit and berry cooked with sugar to preserve for winter. We use whole berries or large pieces of fruit. Good quality varenya has clear syrup and berries hold a good shape. Varenya can be stored for up to 2 years without any changes in taste. Varenya we used as a sweetener for tea, in baked goods, to flavor water, in desserts, and more.
Вобла ( Vobla ) – one of the most popular Russian dry salted fish. We eat it with beer or without like a snack. Available in Russian stores in the USA.
Водка ( Vodka ) – Russian alcoholic beverage. Vodka was called wheat wine in Russia by the end of the 19th century. The discovery of the beverage is related to historical changes in the country and dates between 1446 and 1478. If you would like to learn more, I recommend a book translated from Russian, “A History of Vodka” by William Pochlebkin.
Винегрет ( Vinaigrette or Vinegret )– a potato and beetroot Russian salad. Salad can be made with fish, seafood, seaweed and other ingredients. My family’s favorite is vegetable vinaigrette.
Варенец ( Varenez ) – made from baked milk by adding cream. Milk with cream is baked for many hours in the oven and has a light caramel color. Verenez is nice to add to coffee or tea. Available at stores in Russia.
Z
Закуски (Zakuscki) – mostly appetizers. Every holiday meal starts with a variety of dishes called zakuski. Salads, pickled vegetables, caviar sandwiches, meat cuts, cheeses, pickled mushrooms, and deviled eggs are usually on the main table. Some zakuski can also be hot. Hot appetizers are served individually in small dishes.
Заливное ( Zalivnoe ) – meat, fish or birds in aspics and decorated with vegetables, and boiled eggs. Aspic for good zalivnoe must be very clear. Most common zalivnoe at restaurants is beef tongues or osetra fish (not every fish is good for the dish). It is considered a delicacy and served mostly on banquets for Holidays. The zalivnoe dish is the creation of French chefs working in Russia in the 19th century. In the photo, beef tongue zalivnoe.
Зефир ( Zefir ) – Russian sweets similar to marshmallow. The recipe was well adapted from French cuisine. Another version is zefir covered with chocolate. Zefir is available in Russian stores in the USA.
