Russian cuisine is perhaps one of the most colorful in the world. Here you can find delicious rich borscht, thin patterned pancakes with caviar, fish and mushrooms, and mouth–watering pies with multilayer fillings, pies, pies and porridge. A traditional Russian lunch consists of three courses: hot soup, meat or fish second with a side dish of cereals or potatoes and a sweet drink – jelly, fruit drink, compote or fruit juice. As an appetizer, they traditionally serve squash caviar, herring under a fur coat, pickled vegetables from their own garden, aromatic sauerkraut and salads seasoned with sour cream or sunflower oil. It is impossible to imagine Russian cuisine without bread and flour products, especially pies with minced meat, mushrooms and boiled eggs, which are so delicious to eat with pickle, fish soup and botvinia. Russian chefs perfectly cook pork, beef, lamb and various poultry, and they can smoke, dry and salt fish, creating truly unique dishes.
Ryzhik, bee, honey cake, sour cream – these are all the callsigns of almost the most ancient Russian cake – honey cake. The story of its origin has dubious.