Russian

The largest country in the world and yet so universally unknown; Russia is a country that conceals all manner of untold culinary delights. Her winters are renownedly harsh and biting; her people tireless working class citizens and her cities alluring with a Slavic beauty rarely elaborated upon for the encouragement of tourism. These happen to be the key ingredients for Russia's unequivocally diverse gastronomy, which is arguably more variegated than even that of continental Europe. Cold soups have long been a staple in Northern Russia, particularly Okroshka, a hearty soup made from kvass (yeast) and seasonal vegetables such as rutabagas and turnips. What makes it unique is the strict adherence to the “old recipe” that calls for a two vegetable contrast – one being neutral (eg. Potatoes) and the other spicy (onion with tarragon). Beef is a modern additive used to “fill out” the soup. A popular soup during World War 2, Tyurya is very similar, yet calls for bread to be soaked in kvass and left in the soup as a filler. Hot vegetable soups made from cabbage (Shchi) and porridge oats (kasha) are popular throughout the country. Main meals are an altogether different experience, blending the flavors of old Slavic countries with distinctly Russian staples – like porridge oats. Kholodets fuses the strong flavor of jellied veal or pork with onions and bay leaves, usually boiled down to a minced consistency and served with a few seasonal vegetables. Kotlety (meatballs) fried with onion in a shallow pan of milk are a tasty, yet affordable family meal. Authentic Russian restaurants may be few and far between, yet its still possible to sample some of the finest national dishes in some of the biggest cities in the world. Both New York and Las Vegas are renowned for their varied slew of culinary outlets – some of the best featured right here in our guide.