Monday, 17 Jun, 2024
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Slavic Cuisine

Few people know that the Slavic cuisine is one of the richest and most varied cuisines
in the world.
Various types of meat, pasta dishes and soups are part of traditional Slavic cuisine. Borshch and shchi are the most popular soups. Being usually quite thick and substantial, they often replace the main course entirely. Solyanka is a very thick soup made of fresh meat and a variety of smoked meats and sausage, with potato and pickled cucumber. Pickles have a special place in Slavic cuisine, especially pickled cabbage, tomatoes, cucumbers and gherkins. Bliny are made of a relatively thin batter and are fried very thin, an important difference from American pancakes. Bliny may be sweet or savoury and filled with meat, caviar, or condensed milk. A tradi-tional accompaniment is sour cream and jam.
Russia, the mother country of the Slavic cuisine, is mainly a northern country with long-lasting cold winter. The food should give one much energy and warmth to survive during the winter time. So, the essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins. Fresh fruits and vegetables are rarely used in food. So, the top components of a Russian meal are: Meat, bread, potatoes, eggs, butter, and milk.

Izbushka
Ukrainian, Slavic
1 Kazbegi Ave.