Russia: Meal
Perhaps no other cuisine of the world has such a diversity of soups: Cabbage soup, Pickle, Calla, Botwin, Okroshka, Borscht, Beetroot soup, Friedge soup, Kulesh, Solyanka... .
Traditionally Russian cuisine uses great vatiety of meat: the meat of domestic animals and birds (beef, pork, lamb, chicken) and exotic meat: venison, elk meat, bear meat, quail, partridges, grouse, black grouse.
Fish dishes are also very popular in Russia. One of the most popular ways of cooking fish is Rybnik - baking fish in the pastry.
Russian culinary tradition is impossible to imagine without a variety of pastries: gingerbread, gates, shangi, kolob, cakes, pies, pie, chicken pies, donuts, cakes, pretzels, rolls, bagels, baking, cakes, cakes and pies with various fillings (fish, meat, mushrooms, apples, pears, greenery to BlackBerry, cloudberry) - the list is endless.
Russian cuisine uses a lot of milk products - cottage cheese, curdled milk, sour cream, cheese and curd pudding.
There is a great variety of traditional drinks: juice, jelly, kvass, brine, sour cabbage soup, forest tea (phyto-tea), honey Mead, beer, sbiten - and, of course, vodka and various tinctures.