As the largest country in the world spanning Eurasia, Russia's territory in Asia is very vast.

However, since most of its residents live in the European part, its food culture has received more influence from the European continent, showing the basic characteristics of the European continent's food culture.

However, the special geographical environment, humanistic environment and unique historical development process have also created a unique Russian food culture.

Russia is located in a high latitude area, where crops are not easy to mature and the terrain is rugged, making it unsuitable for growing crops. Therefore, most of the food structure is meat-based, and vegetables, rice, wheat, etc. are mostly dependent on imports.

In addition, Russia has a cold climate and its food is mainly high in protein and calories.

At the same time, I got used to drinking to keep warm.

Russians like sour, sweet, spicy and salty dishes.

Therefore, sour cream, milk residue, lemon, pepper, pickled cucumber, onion, white tar oil, cumin, and bay leaves are often used as seasonings in cooking.

Russians particularly like salmon, herring, sturgeon, trout, red caviar, black caviar, smoked salted fish, pomfret, etc.

Borscht (Борщ) Borscht originated in Russia and is a classic Russian dish. Drinking a hot borscht in the cold winter will warm you from head to toe in minutes.

Borscht soup is bright red in color, so it is also called red cabbage soup. The slightly spicy taste is paired with the authentic Russian beetroot in the soup. It is not to mention how delicious it is when dipped in big ribs.

If you are acclimated to Russia and have no appetite for the first time, you might as well try the authentic Russian borscht, which will definitely whet your appetite!

Bolin is the legendary Russian pancake, and it is an essential food on the Russian table during holidays.

The method of making small pancakes is actually somewhat similar to that of Shandong pancakes. They are both made into a paste and then cooked on a pan.

It's just that these small pancakes are made from flour, butter, milk and other raw materials. They have a soft texture and fragrant taste, so you can't stop eating one after another!

The outer shell of the hamburger steak is very crispy, and the meat filling is also very delicious. Among traditional Russian home-cooked dishes, this Russian hamburger steak ranks first.

Caviar Caviar is made from fish eggs. In fact, strictly speaking, only sauce made from sturgeon eggs can be called caviar.

Caviar is Russia’s top delicacy, and its level of dignity is even higher than that of abalone in Chinese food.

Caviar is divided into two types: red caviar and black caviar. The black one is produced from sturgeon, the red one is produced from salmon, and the more precious one is black caviar.

Kvass (квас) Every nation has its own favorite drink, and the Russian national drink is kvass.

Traditional Russian carbonated drinks are fermented from flour and wheat koji (rye, barley), and are added with vanilla and pure natural honey. The taste is refreshing.

Kvass, deep in color, sweet and sour, exudes the aroma of fresh rye bread, is one of the non-alcoholic drinks.

Vodka Vodka is regarded as the national drink of Russia. Due to the climate, people in Russia are known to be addicted to alcohol, so the demand for vodka is huge.

Russians have a special liking for it. Vodka is generally 40 degrees, but Russians drink vodka much more boldly. Even a full glass will be "suffocating".

It seems that a country's diet is often affected by its geographical environment and climate.