Borscht, also known as red cabbage soup, is a thick soup originating from Ukraine. It is a widely spread dish in Eastern Europe and is one of the world's three most famous soups. The term "borscht" is a transliteration of the English word "Russian". In the early 20th century, many Russians lived in Shanghai, and borscht was brought to China. Borscht is one of the most famous and beloved dishes in Russia and a symbol of traditional cuisine. It is made with beetroot as the main ingredient, along with potatoes, carrots, spinach, beef chunks, and cream. It has a reddish color, which is why it is also called red cabbage soup. There are also orange borscht made without beetroot but with tomato paste and green borscht. This soup has a sour and sweet taste, a fragrant aroma, is not greasy, and has a smooth and refreshing taste. It is also very popular in other countries.

 

 

 

 

Russian black caviar is of world-class quality and is one of the most renowned delicacies in Russia. It is also an essential dish on the Russian dining table and is often served as an appetizer during festivals. In Russia, the best caviar comes from the Kamchatka Peninsula in the Far East. During the Soviet era, travelers going abroad often carried a bottle of vodka and a few bottles of black caviar in their luggage, as these treasures could be exchanged for a considerable amount of currency abroad. For high-quality ingredients, the cooking method is usually simple. Russian black caviar is generally eaten with a shell spoon or spread on toast, pancakes, or soda crackers. Caviar should never come into contact with metal utensils because metal can seriously damage the aroma of caviar. It is usually served on a crystal plate with a shell spoon. Black caviar is rich in nutrients beneficial to the human body. It can not only prevent skin aging but also moisturize the skin.

The number of sturgeon has been decreasing, and the production of caviar has become an environmental and ecological issue. Currently, there are more than 20 species of sturgeon in the world. Only the eggs of Beluga, Asetra, and Sevruga sturgeons from the Caspian Sea region between Russia and Iran can be used to make the well-known precious caviar. The highest grade is Beluga caviar, with an annual production of less than 100 tails. Only the eggs from Beluga sturgeons over 60 years old are qualified to make Beluga caviar. Next is Asetra caviar made from the eggs of Asetra sturgeons over 40 years old, followed by Sevruga caviar made from the eggs of Sevruga sturgeons over 20 years old. The price of 30 grams of top-quality Beluga caviar is 1200 yuan RMB. The higher the grade, the higher the fish fat content in the caviar, and the lower the salt content. As a result, the taste is more viscous, and the flavor is more delicate and refreshing. The higher the grade of caviar, the plumper, rounder, and more transparent the grains are, and they even faintly shimmer with a golden glow.

 

 

 

 

"列巴" (Liebā) is a transliteration of the Russian word for bread. What Chinese people call "big lieba" is a large, round black bread made from rye. It is a traditional Russian delicacy that can fill the stomach and is very nutritious. It is extremely beneficial for digestion. Due to geographical location and climate factors, rye is very suitable for cultivation in Russia, so the ingredients are easily accessible, and the price is relatively low. Every Russian housewife can make this big bread. Russian rye bread, or Borodinsky bread, is made from rye flour. It is large in size, has a slightly sour taste when eaten, and a faint sweet taste after chewing. It is neither delicate nor particularly good-looking, but it is one of the most representative Russian delicacies.

Borodinsky bread is produced through a three-time fermentation process, with the addition of hops. It is baked with hardwoods such as linden and oak, resulting in a hard and chewy outer skin and a soft and fluffy inner core. Borodinsky bread has the aroma of flour, wine, salt, fruit, and lactic acid. One of its characteristics is its long shelf life.

 

 

Vodka is a traditional alcoholic beverage in Russia and can be regarded as the national liquor of Russia. Vodka is distilled from grains or potatoes. It is colorless, light, and refreshing, giving people a taste that is neither sweet, bitter, nor astringent. It has a strong, fiery stimulation, forming a unique characteristic of vodka. It is said that on average, each Russian consumes 67 bottles of vodka per year. Russian men are particularly fond of vodka and regard it as their "first wife". Common brands include Russian Standard and Russian Birch. The bottle of the Birch brand is very exquisite. The most classic way to drink vodka is to serve it ice-cold or use it as a base to mix various cocktails.

 

 

 

 

Russian dumplings, known as "Пельмени" in Russian, are written as "ear bread" in the local language. They are usually eaten with clear soup, sour cream, ketchup, or mayonnaise. Russian dumplings are very similar to traditional Chinese dumplings, but they have more choices for fillings. Sometimes eggs are added to the dough. Fillings can include meat (a mixture of one or more types), mushrooms, and more. Russian dumplings can be round or square in shape and are one of the characteristic dishes in Russia.

In the traditional Udmurt recipe, the dumpling filling is a mixture of meat, which consists of 45% beef, 35% mutton, and 20% pork.

In the Western Ural Mountains region, mushrooms, onions, turnips, sauerkraut, and other ingredients are sometimes used instead of meat in the dumplings. Black pepper is sometimes added to the ingredients. Pelmeni, Russian dumplings, can be stored frozen for a long time without significant loss of nutrients, and the water used to cook them can be used to make soup.

The exact time when Pelmeni first entered the Russian recipe is not clear. One theory is that it originated in China and was brought to Siberia by the Mongols and then spread to Europe. Another theory is that the dish dates back to the late 14th century in the Ural region, where the indigenous people ate dumplings during long winter hunts in the taiga region.

 

 

 

 

The king crab grows in the cold deep sea waters, and it is green and pollution-free. Its meat is large, plump, and delicious, and it is highly favored and respected by people. It has a slightly sweet taste and rich, delicate meat, and it is known as the "king of crabs". Russia is the world's largest producer of king crabs. It is reported that the total fishing quota for the 2020-2021 season is 39,144 tons, which is almost eight times the combined production of Norway and the United States. Russia has the largest production of red king crabs, and the production areas are mainly concentrated in the far eastern waters of Russia, ranging from the Bering Sea in the north to the waters around Sakhalin Island in the south.

 

 

 

 

 

Cereal porridge is a traditional Russian breakfast. Russians have been eating this breakfast made from various grains since their childhood. Russian cereal porridge can be sweet or savory, depending on personal taste. Buckwheat is mostly used, but oats, millet, rye, and other grains can also be used. It is a healthy and nutritious dish. After a long period of simmering, salt, butter, sugar, raisins, and other ingredients are added to enhance the taste. The cooked buckwheat porridge has the texture of rice after the water is drained.

 

 

 

 

The Russian purple-foil wrapped filled candy is usually wrapped in purple sugar paper, which is why it is commonly called "purple candy". This candy first became popular on social media. After being spread by many people, it has become a popular online snack in China and is also one of the must-try foods when visiting Russia. This purple candy is actually a chocolate-filled candy, and the filling has a peanut flavor. It is sweet and crispy, and it is somewhat similar to Snickers. Some people have compared them. It is crunchier than Snickers and is very sweet. The peanuts inside are like the peanut brittle from 徐福记 (Xufuji), and it is coated with a layer of chocolate.

 

 

 

 

Zefir is a traditional Russian dessert. Its shape and consistency are similar to those of marshmallows, but it has a unique taste. Initially, zefir was made from Antonovka apples, which were produced only in Russia. Since the 19th century, zefir has been made from other varieties of apples and berries. Later, honey became an important component of zefir, and sugar was added. All kinds of zefir can be purchased in Russian stores, and it is also exported to European countries.

 

 

 

 

 

Kvass is one of the oldest beverages in Russia. Everyone from peasants to the tsar likes it. Kvass is a low-alcohol beverage popular in Russia, Ukraine, and other Eastern European countries. It is made by fermenting breadcrumbs and has a color similar to beer but with a reddish tint. Its alcohol content is only about 1%. In Russian cities, kvass can also refer to kombucha. "Kvass" originated in Russia and has a history of a thousand years. Kvass has a unique aroma of malt and hops fermentation and contains ingredients beneficial to the human body such as vitamins, amino acids, lactic acid bacteria, and calcium. It has the effects of appetizing, strengthening the spleen, lowering blood pressure, and relieving fatigue. This beverage is very refreshing to drink in hot weather and can be quite addictive.

In 1900, the Russian merchant I. Ya. Tyurin established the first transnational commercial enterprise in Harbin, China, the Tyurin Company, and brought the traditional Russian beverage kvass and its brewing process to Harbin. It was named Qiulin Kvass after him. Qiulin Kvass is produced using the traditional Russian process (fermentation of rye bread) and modern production methods, resulting in a delicious and nutritious kvass health drink. The main ingredients are Russian rye bread, lactic acid bacteria, and yeast.