Some of these dishes make nutritionists cry, but it’s impossible not to love them.Getty Images
“Borscht is something my mother-in-law and my sister-in-law and her kids love, BUT I have to make changes to traditional Russian borscht here in the U.S. For some reason red beets taste horrible in the U.S. It’s like eating disgusting dirt. So, I now use only golden beets for borscht. They don't taste like dirt and my kids love it. But of course they don't give the traditional red color to soup,” Anastassia Zvoryguina says.
“My husband ate borscht in the morning, noon and night (in Russia). But I have yet to find a place that serves Russian cuisine in Cape Town South Africa. I wish there was,” Karen Nothnagel says.
“My wife is from Russia. She makes cutletta which is awesome. I think of it as individual meatloafs. It definitely fits well into American cuisine. And pelmeni… I think the best part of pelmeshki is the ritual. The family gets together and we all work to make them,” Bill Blackwelder says.
“When my goddaughter studied in Russia, she told me about her host family making yummy pirozhki (little pies). At Roman Russian Market in Portland, [Oregon], I found maybe the single most delicious food ever — fresh from the oven cabbage or potato pirozhki!”, Carole Green writes.
“I am myself Russian but my husband is Mexican. He likes it when I make Russian food. My mother-in-law fell in love with pirozhki with green onion and egg. My husband and kids love when I make pirozhki,” Anastassia Zvoryguina says.
“I have many favorites! Borscht at the homes of friends, and in different Moscow restaurants. Syrniki, which I last enjoyed at Sheremetyevo airport, just before returning to the U.S. about a year ago; Sharlotka (a pie with apples), which I enjoyed at the home of friends, where Grandma made it from her own memory, just as we were beginning to eat our meal”, Linda Speck shares her warm memories from Russia.
“I spent 10 days in Moscow this year for New Year’s with my friend and her family, and loved the food. I actually liked the Olivier salad (even by the third day of it), buckwheat for breakfast, vareniki, and shchi. Her father took us out to Cheburechnaya, where he used to eat after work, and it was delicious. Borodinsky bread and Russian cheese are still my favorites, and the chocolates there were the best,” Rhiana Hughes says.
“My favorites are pickled cabbage, plov, borscht, pickled cucumbers, Korean carrot, buckwheat kasha and vinegret,” Ginny Denton says.
“I have lived on Russian food in Russia for six years in the 90s. Still crave for it. Especially the stolovaya and street food prepared by babushkas. Could die for chyorni khleb (rye or Borodinsky bread)!”, Aarti Singh says.
“First time I came to Russia in 2007 as a tourist, and then in 2008 on an internship I fell in love with okroshka (and with kvas)! I literally would order 2 or 3 soups for lunch in the canteen! I still love it and now live here and make it myself. It’s the perfect summer soup”, Evy Hua says.
“I lived one year in Petersburg. I am in love with Russian cuisine. Bliny c ikroy, shashlik, pelmeni are my favorites. I am also in love with ‘Peterburgskie nochi’ (St.Petersburg nights) chocolate,” Elif Simsek says.
“It's not a dish, though it's my favorite Russian food - kvas! Kvas is life!”, believes Adam Nosek.
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