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Russian cuisine - Wikipedia, the free encyclopedia |
 | | Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. |
 | | Many of the foods that are considered in the West to be traditionally Russian actually come from the Franco-Russian cuisine of the 18th and 19th centuries and include such widespread dishes as Veal Orloff, Beef Stroganoff, and Sharlotka (Charlotte Russe). |
 | | The name of the soup comes from the Russian word botva, which means "leafy tops of root vegetables," and the ingredients keep in line with the name: leafy tops of young beet, beetroots, oxalate sorrel, green onions, dill, cucumbers, and two types of kvass, then some mustard, lemon juice, and horseradish as spices. |
| en.wikipedia.org /wiki/Russian_cuisine (2715 words) |
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