Bizarre Russian Food


Russian food is known for its specifics:) Here is the video of Americans trying it for the first time. Find out what they think about “Herring under fur coat”, “Russian bologna”, “Pickled tomatoes”, “Kholodets” and “Salo” 😀

  1. Herring under fur coat 

“Selyodka Pod Shuboy” – the Russian name of this dish.  To the bemusement of foreigners, this literally translates as “Herring under a fur coat”. Don’t worry, while this traditional salad does indeed contain herring, no traces of fur found! However the name does successfully evoke the heavy layering of vegetables that cover the herring. An alternative simple titel is “dressed herring salad”.

(c) eda.ru

2. Russian bologna

Other name for this is “Doktorskaya Kolbasa”. Popular in the countries of the former USSR grade boiled sausages considered as dietary products with reduced fat content. For unknown reasons, it was one of the favourite children’ products, very popular for sandwiches.

(c) galicjafoods.com

3. Pickled tomatoes

Pickled tomatoes, traditionally called “marinated”, are a must on a Russian winter table. Spicy and juicy pickles are a great appetizer and snack with strong drinks, but basically can be served with anything you like.

(c) happykitchen.rocks

4. Kholodets

Kholodets (also called studen in some parts of Russia) is a jellied meat dish of traditional Russian cuisine. It gets its name from kholod, the Russian word for cold and is an essential part of winter holiday festive meals. However it can be cooked anytime – as long as you have seven hours to plunge yourself into the cooking process plus extra time for some preparations before cooking. Probably, one of the most weird russian foods… Otherwise, where would you eat jellied meat?!

(c) russia-travel-guide.com

5. Salo

In Russian culinary tradition, salo  is a low-meat high-fat salted companion often used to chase with Vodka. The slabs of pork are salted or brine fermented and sometimes smoked. It is aged in a dark, cold place and can last for more than a year. It is important that salo not be exposed to light or aged to long as the fat can become oxidized causing a bitter taste. Also very popular Ukrainian dish.

(c) khm.depo.ua

Share in comments, if you have already tried some of those dishes as well! 🙂

 

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