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Only a few dishes of Russian cuisine have received international renown, but the inclusion of both hearty and finesse foods in Moscow equally serve the needs of comfort and gourmet dining.
When temperatures can drop to -30°C (-22°F) during Moscow's winter, it's no surprise that Russian food is typically hearty, with potatoes, bread, pastry and sour cream featuring as common ingredients.
Other common fish served in Moscow include trout, carp, zander, sturgeon and sterlet, also know as the , although the Russian version is served with chunkier portions of lamb, beef, chicken or salmon, and served with an unleavened bread, Russian pickles and a sometimes spicy tomato sauce.
If your travels take you to Moscow's Izmailovsky flea market (and it's certainly a top 10 thing to see), you'll find a range of market stalls serving ) are the tasty herbs added to the packed meat fillings of lamb, pork or beef and the thinness of the dough.
However, the Russian version is fresher and crispier with a light smattering of mayonnaisequite the opposite to the ratio of the soft-boiled, mayonnaise-heavy international versions.
This could be due to the use of fresh cucumber or crunchy Russian pickles, although the base of diced potato, peas, egg and mayonnaise/sour cream remains ubiquitous.
Their supporters consider them to be politically persecuted and complain about increasing state repression.
(If you want to contact Expatica for any other reason, please follow the instructions on this website's contact page.) The details you provide on this page will not be used to send any unsolicited e-mail, and will not be sold to a third party. You'll see accompaniments of smoked salmon, creamy mushrooms, sour cream, jams and condensed milk, a denser form of ricotta-pancakes, which are eaten for breakfast or dessert.They're best served with homemade jams made from Russia's large array of berries, although condensed milk, honey and sour cream are also served as condiments. Russian salad This hardly needs mentioning seeing as ‘Russian salad' is one such dish that has spread internationally, and chances are you've tried a version in your home country.The thin layers are built-up to form the cake, from anywhere between 5 and 15 layers, topped off with a sprinkling of crushed sponge or nuts and left overnight to soften and absorb the cream.Fluffy and light to eat, but full-on in flavour and sweetness.tastier, smoother and creamier than you've ever had at home.