The article has been automatically translated into English by Google Translate from Russian and has not been edited.

What kind of food is not enough for Russians abroad?

'15.10.2021'

Source: Lifehacker

Buckwheat, cottage cheese, herring - there are no such favorite products abroad (and if there are, then they taste different). What kind of food Russians miss when leaving for a long time abroad, find out from this article.

Photo: Shutterstock

Tastes differ. But I am sure that the gastronomic environment in which you are growing strongly influences their formation. Lifehacker. Therefore, when going abroad, many miss home-made dumplings, grandmother's potato pies and ice cream in a waffle cup.

“Everything can be bought in“ Russian stores ”,” you will object. I do not argue. But they are not everywhere: the smaller the city, the less likely it is to find a store with Russian food there. Therefore, we present to your attention 20 products, which are often missed compatriots abroad.

Rye bread

In Russia, bread made from rye flour has been baked since the 11th century. A black loaf is almost always in the kitchen. Some like rye bread more than wheat. What could be more delicious than a Borodino crust with garlic? But many note that with all the variety of bakery products in the West, bread is “not like that.” It is difficult to find even white, close in taste to ours, not to mention rye. Listen, for example, that the guys who have left for the USA tell about bread.

Buckwheat

"Shchi and porridge is our food" - says the proverb. At the same time, not some kind of porridge, but buckwheat. In the book of the famous cook Pokhlebkin "History of the most important food products" buckwheat is called "a symbol of Russian originality." For its cheapness, versatility and simplicity in preparation, buckwheat is very popular in the post-Soviet space, which cannot be said about abroad. In most countries of Europe and Asia, as well as in America, they don't even know about buckwheat.

Drying with poppy seeds

Drying - a traditional product of Russian cuisine. No wonder the samovar often hang a bunch of bagels. According to one version, their homeland is the Belarusian city of Smorgon. There are many variations of this culinary product. For example, in America bagels are popular, and in Germany - pretzels. But drying with poppy seeds is difficult to find there, and therefore many Russians miss tea with donuts.

Granular cottage cheese

In Russia, cottage cheese and cheese are two big differences. In our understanding, crumbly cottage cheese with a pronounced milky taste. In Western culture, cottage cheese is considered a variety of soft young cheese. In the USA and Europe, grainy curd is even called country cheese - of cottage cheese. On the shelves of European, Asian and American stores is difficult to find a normal, familiar to us cottage cheese. Usually sell its analogues: what we call curd mass, or soft (often salty) cheese. It is very, very difficult to cook cheesecakes or dumplings we love from it.

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Berries

Wild strawberries, currants, gooseberries are favorite delicacies of those who spent the summer in the village or who have a summer cottage. Unfortunately, in the West, these berries are quite rare, although they grow there. For example, wild strawberry grows practically throughout Eurasia and is found in North and South America. But it does not enjoy gastronomic popularity there.

Dried fish

Vobla, bulls, smelt - for a Russian person this is not just a snack for beer, it is a ritual. From time to time you want something salty, and dried fish is very welcome here. If you are a fan of such a snack, then it will be difficult for you abroad. The fact is that even in traditionally maritime countries such as Turkey, it is quite difficult to buy dried fish. Foreigners just don't like fish like this.

Mustard

Mustard is a world famous seasoning. It is difficult to find a country where it would not be used. The only problem is that in Europe and America prefer sweetish mustard with a large number of additives (Dijon, Bavarian and others). In Russia, they love it more sharply. Therefore, many of our housewives, who have gone abroad, prepare mustard themselves: it is easier to buy mustard powder than a “normal” finished product.

Salting

Crispy pickles and juicy pickled tomatoes - from these words alone the Russian person runs saliva. Virtually every family has proprietary canning recipes for the winter. In Western countries, of course, you can buy pickled gherkins, but can they be compared with homemade three-liter bags?

Toffees

If you mix condensed milk, sugar, molasses and butter, you get toffee. In English-speaking countries, this dessert is called fudge and divided into two types: with milk (toffee) and without it (fudge). There are a lot of candies like iris abroad, but none of them can compare with our “Golden Key” and “Kis-Kis”. For us, this is the taste of childhood, which is not impossible to miss.

Doctor sausage

In two years, this cult Soviet sausage will be as many 80 years old. The development of its recipe was led by Mikoyan himself. Doctoral so fallen in love with Soviet citizens, that they even began to add it to various dishes (Russian salad, okroshka); and in times of shortage, a sandwich with her was considered almost a delicacy. Abroad, boiled sausages are very reserved, preferring smoked or jerked products.

Kefir and sour cream

In Western European and Asian countries, as well as in the Americas, a meager assortment of fermented milk products. If the curd still has few similar analogs, then finding authentic kefir, ryazhenka or sour cream is more problematic. In English sour cream - sour cream, to taste and texture, it resembles more Greek yogurt than the usual sour cream. Packages labeled kefir can be found, but, as they say Russian, living abroad, the taste is very different from kefir, sold in Russia. There are no analogs of ryazhenka. there is buttermilk (buttermilk), but this, as they say, is another story.

mushrooms

Mushrooms are eaten all over the world. But each region has its own mushrooms and a culture of their consumption. So, in Russia they like salted milk mushrooms, and in many European countries they are considered inedible. And in Japan and other Asian countries, there are very special, unknown to us mushrooms. Many expatriates miss pickled mushrooms and dried white.

Halva

Halva is a popular dessert in the whole world. But halva, made in different countries, differs in composition and, as a result, in taste. In Russia and many other countries of Eastern Europe prefer halva from sunflower seeds. It is slightly loose in texture and rather dark in color. In Western Europe and in Asia, such halva is rare.

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Sauerkraut

Sauerkraut from an oak barrel with a pickled apple - isn't this a classic of Russian cuisine? Although sauerkraut is considered a national dish not only in Russia, but also in Germany. There she is called "Sauerkraut" (Sauerkraut) and quite often eaten. But the recipe is still different (for example, the peculiarity of Russian sauerkraut is that so-called winter varieties of this vegetable are used for its preparation), and on the southern continents (South America, Australia) sauerkraut and a rare guest.

Stew

The assortment of canned meat and fish in foreign countries is different from ours. For example, in Denmark you will not find mackerel in oil, but there is tuna. It is difficult to find and Gostovskaya stew - instead of it on the shelves of various types of canned ham.

Jam

This is a traditional Russian dessert. In Western Europe and the United States, jams and confitures are preferred to jam. The distinction of our delicacy lies in the fact that jam, as a rule, has a heterogeneous consistency - whole berries or fruit pieces plus a non-liquid syrup. Many miss homemade jam, as its taste is associated with childhood, when it was spread on a crust of bread. Remember?

Herring

Almost all who have gone abroad say: "We miss a good herring." Is there no herring there? Yes, but not like this. In the understanding of Russian people, tasty herring is fat and salted. We buy it, as a rule, entirely, with the head and tail, we split it ourselves and serve it with vegetable oil and onions. In many countries of the world (for example, in Denmark) ... sweet herring is common. It is marinated with honey or sugar. Even the famous Dutch herring (haring) different in taste. No worse than ours, just different.

Zefir

It is known that marshmallows were prepared in ancient Greece. This dessert is popular in many countries. But again, the whole difference in the recipe. In America, for example, they love marshmallows, but, unlike our marshmallow, it is prepared without eggs. With all the variety of pastila-shaped delicacies abroad, it is difficult to find a familiar marshmallow

Mayonnaise

Stop! Stop! Stop! While you did not run in the comments to plant a discussion on the harm of mayonnaise, let's recognize that this is a very popular product in our country. He eats first courses, cooks second ones, they are served with salads. A habit is a great power ...

The origin of mayonnaise is rather confusing (there are several versions), and the history is ornate (even in the framework of the same cuisine, there are several recipes). In Russia, mayonnaise is traditionally made from sunflower oil, water, egg and mustard powders, salt and sugar. In America, they also add lemon juice, and in Japan - rice vinegar. In addition, each country has its own technology. Therefore, people from the former Soviet Union often taste dozens of mayonnaise in search of something even remotely resembling the native Provensal, but often in vain.

Gingerbread

Gingerbread in Russia was called honey bread. Initially, they were actually prepared only from flour and honey. Later they began to add various spices. Many people think that this is a native Russian delicacy. This is not true. Western Europe is considered the birthplace of gingerbread. There, spiced cookies are a traditional Christmas treat (Nuremberg gingerbread, Frankfurt gingerbread, gingerbread men). Our gingerbreads are more sweet and sweet, often with a filling (jam or boiled condensed milk), and we eat them not only on holidays, but also during simple tea drinking.

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