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WHAT THEY EAT IN RUSSIA | DELICIOUS Moscow Food Tour!

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Kara and Nate
Kara and Nate
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Video-Specific Recipe

Borscht

Cultural Context

Borscht, a vibrant beet soup, has roots in Eastern European cuisine, particularly in Russia and Ukraine. Traditionally, it was a peasant dish, utilizing beets and seasonal vegetables, symbolizing sustenance and community. Today, borscht is celebrated worldwide, with variations that include meat or are served chilled in summer, showcasing its versatility and enduring popularity.

RURUmain
6 servings
Servings4
0.5 lb pork fat
2 cloves garlic plant
1 cup raw meat spread
4 slices bread
1 cup sour cream
12 dumplings (pelmeni)
2 cups kvass
2 oz vodka
2 tablespoons horseradish
1 piece cheese bread dish (khachapuri)
2 pieces chocolate-covered cottage cheese

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Begin with a toast for good health, as is traditional in Russia.

2

Visit a honey booth to taste local honey and learn about honey wine, a tradition for newlyweds.

3

Try a mystery snack that is pork fat wrapped around garlic, which is surprisingly good.

4

Taste a raw meat spread with garlic on bread, which is a common appetizer in Russia.

5

Enjoy borscht, traditionally served with sour cream and garlic bread.

6

Sample Russian dumplings, known as pelmeni, which are a favorite dish.

7

Drink kvass, a slightly alcoholic beverage made from rye bread, described as a mix between cola and beer.

8

Try vodka with horseradish, which has a strong flavor.

9

Visit a Georgian restaurant to taste a cheese and bread dish (khachapuri) that contains juice inside, and learn how to eat it without spilling.

10

Explore a grocery store that retains its Soviet-era charm, noting the variety of food available now compared to the past.

11

Taste chocolate-covered cottage cheese, described as rich and cheesecake-like, which can be eaten at any time of day.

12

End the tour with Russian chocolate, reflecting on the five-hour eating experience and the history learned throughout the day.

Equipment Needed

knifecutting boardserving plates

Dietary

vegetariangluten-free

Allergens

milk

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