Beef stroganov is an essential Russian culinary specialty, present in all the menus of traditional restaurants. This dish is the perfect example of the fusion between Russian tradition and international influences. Like many dishes recognized as typical of Russia, including veal orloff, beef stroganov is actually a creation of Franco-Russian cuisine of the 18th and 19th centuries. Its name would come from the name of the French cook Pavel Alexandrovitch Stroganov. This dish is now rooted in Russian cuisine, and is regularly found on Russian tables, at least the more well-to-do because of the price of beef. Beef stroganov consists of thin strips of beef topped with smetana or sour cream, paprika, onions and mushrooms. It is very easy to make it at home.
Soups have always held a very important place in Russian meals since they are the almost obligatory component of a complete meal. Of Ukrainian origin, borscht, or borsch, is part of the culinary heritage of many Eastern European countries, and is a real culinary specialty in Russia. It is a beet soup made with meat, cabbage and sometimes potatoes, served hot or cold as a starter. Very thick, borscht contains very little broth, and can be served with sour cream.
Pelmeni and varienniki, literally "porridge", are Russian dumplings. In the form of different small bites, pelmini and varienniki contain a mixture of meats and onions surrounded by fresh dough that is either grilled or boiled. Known in Russia as the "hunter's meal", pelmini and varienniki are easy to transport and prepare, and make up many meals in Russian families who still make them the traditional way, shaping the dough themselves. The composition of the stuffing varies by region, but usually contains a mixture of beef, pork and lamb combined with various spices. They are usually served with butter cream or a sour sauce based on smetana.
