Презентация, доклад по английскому языку Russian Cuisine

others evolved later, in eighteenth and nineteenth centuries.

In times past, grain - wheat, rye, oats and millet - was the main foodstuff in Russia.

The festive table couldn't be imagined without pies and other pasties.

Cattle-breeding was always popular in Russia as was hunting - hence a large choice of meat dishes included those of wild animals and fowl.

Large areas covered by woods and forests gave "gifts of the forests" on the Russian table.

At the beginning of the nineteenth century Russian cooks derived various sauces and dressings

Soups:
Shi (cabbage soup) had been the main first course in Russian cuisine for over a thousand years.
Ukha is a hot watery fish dish.
Rassolnik is a hot soup in a salty-sour cucumber base.
Solyanka is a thick, piquant soup that combines components from schi and rassolnik.
Borsh is made of broth, beets, and tomato juice with various vegetables.

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Pirozhki

in the world. French cuisine is festive and elegant, Chinese cuisine is exotic, Russian cuisine is healthy and delicious.


Russian dishes are easy to cook and they do not demand much skill and special ingredients, they do not need exotic equipment and tool and everybody who knows how to hold a cooking knife and how to peel potatoes can cook delicious Russian dishes.

Conclusion