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Russian Soups
Borshch, of course, is beet soup, and one of the most famous Russian traditional foods. Beets seem a strange base for soup to many Westerners, but there are plenty of reasons that this hearty soup is one of Russia’s most famous dishes. Full of vegetables and meat, the layered flavors in this soup are especially nice with a dollop of fresh sour cream.

Shchi is a typical cabbage soup made from either fresh or fermented cabbage. While different recipes call for various ingredients, shchi often contains potatoes, carrots, onions, and possibly some type of meat such as chicken.

Solyanka is a soup that is plentiful enough to be a meal in itself. This soup is made with various types of meat, including sausage, bacon, ham, and beef, as well as vegetables such as cabbage, carrots, onions, and potatoes. Chopped pickles and the traditional lemon slice garnish play an important role in giving this recipe its sour flavor.

Fish soup is represented by ukha, made with a variety of different types of fish often swimming in a clear broth.

Meat Dishes in Russia
Russian kebabs are called shashlyk. Like any kebab, they can be a combination of meat and vegetables.

The classic beef stroganoff consists of strips of beef in a creamy sauce with mushrooms or tomatoes, often served with rice, noodles, or potatoes. This recipe has a long history, and many variations for its preparation exist.

Garnishes
Caviar, or ikra, is really something to get worked up about in Russia. Briny and sharp, it is often served on dark, crusty bread or with blini, which are like pancakes or crepes. Caviar on buttered bread is a popular zakuska.

You can expect to find sour cream, or smetana, accompanying almost any Russian traditional food—with crepes, in soups, and even sometimes in dessert. Often, this sour cream is fresh and often melts into any warm dish, adding to its distinctive flavor.

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