2nd Flr, Baniyas Rd , Deira , Dubai, UAE

04-2227111

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Russian Restaurants


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M Flr, Al Maktoum Str , Deira , Dubai, UAE

04-2288222

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Russian Restaurants


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G Flr, Near Sabkha Bus Stn , Deira , Dubai, UAE

04-2258899

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Near Lotus Boutique Hotel, Al Baraha , Deira , Dubai, UAE

04-2719196

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, Dubai Marina , Dubai, UAE

04-4534887

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Khalid Bin Waleed Str , Bur Dubai , Dubai, UAE

04-3558855

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, Jumeirah Beach Residence , Dubai, UAE

04-4270268

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, Al Markaziya , Abu Dhabi, UAE

02-6744342

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Jumeirah Beach Park Plaza , Jumeirah , Dubai, UAE

04-3428281

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G Flr, Al Atar Business Tower , Sh Zayed Road , Dubai, UAE

04-3311757

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Russian Restaurants

Russia is a northern country which has long-lasting cold winter. The food should provide energy and warmth to survive during the winter time. Thus the essential components of Russian cuisine are the ones, should provide foods rich in carbohydrates and fat rather than proteins. Fresh fruits and vegetables are rarely used in food. The top five components of a Russian meal are eggs, meat (especially beef) potatoes, bread, and butter. The popular foods include cabbage, milk, sour cream, curds, mushrooms, lard, cucumbers, tomatoes, and onions. Russia’‘s great expansions of civilization, power, and interest during the 16th–18th centuries brought more developed foods and cooking techniques, as well as one of the most developed food countries in the world and it was during this period that smoked meat and fish, salads and green vegetables, pastry cooking, chocolate, ice cream, wines, and juice were imported from abroad. At least for the urban nobility and provincial gentry, this opened the doors for the creative mixing of these new foodstuffs with conventional Russian recipes and the result is extremely varied in method, flavouring, and mixture. In times past, grain - wheat, rye, oats and millet was the main foodstuff in Russia. Russian people were engaged in ploughing since time immemorial and so bread played a very significant part in their diet. The festive table couldn’‘t be imagined without pies and other pasties. Pies were cooked with cook cereals, all sorts of pancakes and baked puddings. Cattle breeding were always popular in Russia as was hunting hence a large choice of meat dishes with wild animals and fowl. Every family of influence imported both the products and personnel mainly French and Austrian to bring the finest, rarest, and most creative food, from the time of Catherine the Great. This is nowhere more apparent than in the thrilling, stylish, highly nuanced, and decadent range of the Franco-Russian chef. It is obvious that Russian dishes are diverse just like the people of the nation. Russian dishes are known for their taste and flavour. It can be guaranteed that if anyone walks into a Russian restaurant, that they will be assured of enjoying a good meal. Many people have started following the Russian cuisine, many innovations and changes are being made with the dishes and people can be pretty sure that the innovations are going to make the dishes delicious. As a result, a number of restaurants featuring the Russian cuisines as the primary theme have popped up throughout the world and has a steady flow of customers from across the globe owing to the universal popularity of the Russian cuisine which is a result of the amalgam of delicate flavours and mouth watering dishes which keep the ones who opt for the Russian cuisine coming back for more. Centuries have passed. Making contacts with Western countries led in adding many recipes in Russian cooking. In the times of Peter the Great contemporary cookers became widespread in Russia and together with them saucepans, frying-pans, straining spoons and other indispensable kitchen utensils were introduced. In the beginning of the nineteenth century Russian cooks derived various sauces and dressings for which French cuisine was famous. These innovations became an important addition to traditional Russian spices - horse-radish and mustard. All of this undoubtedly enriches Russian cookery. Soups have always played a vital part in the Russian food. The conventional staple of soups such as botvinnik, solyanka, shchi, okroshka,ha, rassolnik, uk botvinnik, okroshka, and tyurya was swollen in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others. Soups can be divided into many groups like, such as tyurya, okroshka, and botvinya, Light soups and stews based on water and vegetables, Noodle soups with meat, mushrooms, and milk, Soups based on cabbage, most prominently shchi, Chilled soups based on kvass, with a salty-sour rassolnik and solyanka, base like Thick soups based on meat broth, Fish soups such as ukha and Grain- and vegetable-based soups. Large areas covered by woods and forests, especially in the north of Russia, were abundant in berries and mushrooms and this accounted for a wealth of gifts of the forests on the Russian table. One should also not forget about the fish courses. Russian cuisine was renowned for diverse delicacies, especially refreshments, made of fish. Russian rivers, lakes and seas yielded much of this tasty and useful kind of food. Traditional Russian cuisine, is important part of Russian national culture, arouses a keen interest both in Russia itself and around the world. The compilers of the below-quoted recipes have focused their attention on the most popular and interesting culinary examples from its vast repertory. Our goal is to introduce you to the Russian national cuisine, with all its authenticity and originality. Some of the recipes go back to hoary antiquity, while others evolved later, in eighteenth and nineteenth centuries. Russian cuisine is varied, as by area Russia is the largest country in the world. Russian cuisine gets its diverse character from the huge and multi-cultural area of Russia and its foundations were laid by the peasant food of the rustic population in a repeatedly harsh climate, with a mixture of plentiful fish, poultry, mushrooms, berries, game, and honey. Plethora of pancakes, cereals, beer, breads, and vodka were made from crops of rye, wheat, barley, and millet. Soups and stews full of flavour are centered on seasonal or preserved products like fish, and meats. This remained the staple food for the vast majority of Russians well into the 20th century. Russian cuisine, which by the way is inseparable from Russian festivals, is perhaps, one of the most colourful in the world. Every gourmet reminded Russian can’‘t help remembering fragrant borshch with smetana (sour-cream), thin pancakes with red caviar, tempting pirogi, rasstegai and kulebyaka, pickled mushrooms and of course the crispy pickles. The growth of Russian cuisine was long and original. It has engrossed the best traditions of other people. It is obvious that people from many parts of the globe prefer Russian cuisine for its taste and flavours.