Why do Russians eat everything with mayonnaise
Russian cuisine: a little ABC
The classic Charlotte was created by the French chef Carême for a Russian tsar. The dome-shaped dessert is filled with a mixture of whipped cream and Bavarian cream, and its exterior is adorned with stick biscuits. However, there are now many variations on the original recipe.
Russian cuisine defines Demidoff as a side dish made from carrots, celery, white beets and onions. It is usually served with game dishes.
The chestnut puree was named after a German-Russian statesman and is served with both sweet and salted dishes.
A prince was the godfather of this type of preparation. They are available in different variations. The side dish à la Orloff comes quite easily as steamed lettuce and celery. The name also stands for veal saddle with mushroom and onion puree or for truffle slices in béchamel sauce.
À la Romanoff
Romanoff not only stands for a tsarist's house, but also describes two different dishes. On the one hand, the hearty tortelettes made from duchess potatoes, which are filled with cucumber, celery and mushrooms and served with a horseradish sauce. On the other hand, a dessert with orange liqueur (Curaçao), cream and strawberries.
This rich salad dressing is based on mayonnaise. There are also beetroot, chilli, paprika and fresh herbs. A Russian dressing only becomes perfect with a little caviar.
Among other things, this 38 percent, semi-bitter herbal liqueur is made from rose water, gentian and thyme. These and other ingredients from nature in Russia give the drink its special touch.
Russian bread sauce
Breadcrumbs give this cooked meat broth a thick consistency. In addition, roast set, sour cream, fennel leaves and onions should not be missing.
For dessert, a mixture of egg foam and whipped cream flavored with vanilla sugar is served on the table. But first it is refined with brandy or rum and then served ice-cold.
The small stuffed Russian eggs go well with the buffet or with an aperitif. They are particularly noble with a garnish of fresh truffles or - typically Russian - caviar.
In Russia, cream is not just served on the table, but is stretched with a little quark. Then it has a slightly sour taste and goes well with Russian cuisine.
Once again, the mayonnaise, which is very popular in Russian cuisine, is used here. It binds small pieces of meat, vegetables, fish or seafood that are dressed with various herbs and spices. Thick sour cream is also sometimes used instead of mayonnaise.
A noble meat dish named after the Russian aristocratic Stroganow family. It is seared fine fillet tips from young ox. The sauce is made from strong meat broth and seasoned with lemon and sour cream. Stroganov variations with other types of meat can now be found on many menus.
The prince and general Suwarow gave this court its name. Fine poultry is steamed in Madeira wine and filled with foie gras and truffles.
The term Zarin-Art, also à la tsarine, refers to poached poultry or fish, which is accompanied by steamed cucumbers in sauce.
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