What kind of food does the Russians lack abroad?

Buckwheat, cottage cheese, herring - we don't have any of our favorite products abroad (and if we do, the others are to our taste). What dishes do Russians miss going abroad for a long time, learn from this article.

There are no arguments about tastes. But the gastronomic environment in which you grow, strongly influence their formation, I am sure Sima-Land. That's why when you go abroad, many people miss their homemade dumplings, grandma's potato pies and ice cream in a waffle glass.

"Everything can be bought in Russian shops," you object. I'm not arguing with you. But they're not everywhere: the smaller the city, the less likely it is to find a Russian food shop there. That's why we present to your attention 20 products, which are often missed by compatriots abroad.

Rye bread.

In Russia bread from rye flour is baked since XI century. A loaf of black is almost always in the kitchen. Some people like rye bread more than wheat bread. What could be more delicious than the crust of Borodino with garlic? But many note that with all the variety of bakery products in the West, the bread is "not so". It's hard to find even white bread that tastes like ours, let alone rye. Look, for example, what do the guys who went to the U.S. say about bread.

Buckwheat

"Schi da porridge is our food," the proverb says. At the same time, the porridge is not some kind of porridge, but buckwheat. In the book by the famous cook Pokhlebkin "History of the most important food products" buckwheat is called "a symbol of Russian originality. For its cheapness, universality and simplicity in cooking buckwheat is very popular in the post-Soviet space. Which is not to say about foreign countries. Most countries in Europe and Asia, as well as in America do not even know about buckwheat.

Drying with poppy.

Drying is a traditional product of Russian cuisine. It is not without reason that a bunch of rams are often hung on the samovar. 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, key chains. But drying with poppy is difficult to find there, that's why many Russians miss tea and lamb.

Grain cottage cheese...

In Russia, curd and cheese are two big differences. In our understanding cottage cheese is crumbly, with a pronounced milk flavor. In the western culture the cottage cheese is considered a sort of young soft cheese. In the United States and Europe, cottage cheese is even called rustic cheese. On the shelves of European, Asian and American shops it is difficult to find normal, usual for us cottage cheese. Usually they sell its analogues: what we call cottage cheese mass, or soft (often salted) cheese. Making it into our favorite cheeses or dumplings is very, very difficult.

Berries

Forest strawberries, currants, gooseberries - favorite delicacies of those who spent the summer in the village or who have a cottage. Unfortunately, these berries are quite rare in the West, although they grow there. Thus, wild strawberry grows practically all over Eurasia, and is also found in North and South America. But gastronomic popularity is not there.

Dried fish.

A roach, steers, smelt - for a Russian man it's not just a beer snack, it's a ritual. Every once in a while you want something salty, and dried fish is really good here. If you're a fan of this snack, it's gonna be hard for you abroad. The fact is that even in traditionally maritime countries, such as Turkey, to buy dried fish is quite difficult. Foreigners just don't like fish like that.

Mustard

Mustard is the world-famous seasoning. It's hard to find a country where it's not used. The only problem is that in Europe and America they prefer sweet mustard with a lot of additives (Dijon, Bavarian and others). In Russia, they like it more quickly. That is why many of our housewives who went abroad cook mustard themselves: it is easier to buy mustard powder than a "normal" finished product.

Solenia

Crispy pickles and juicy pickled tomatoes - these are the words that make the Russian man spit out. Almost every family has its own canned recipes for winter. In western countries, of course, you can buy pickled gherkins, but do they compare to the domestic three liters?

Toffee

If you mix condensed milk, sugar, molasses and butter, you get toffee. In English-speaking countries this dessert is commonly called "fudge" and is divided into two kinds: with milk (toffee) and without it (fudge). Candy like toffee abroad is a lot, but none of them can be compared to our "Golden Key" and "Kitty Pussy". For us it is a taste of childhood, which is impossible to miss.

Doctoral sausage

In two years this cult Soviet sausage will turn 80 years old. Mikoyan himself led the development of its recipe. Doctoral sausage was so loved by Soviet citizens that it was even added to various dishes (olive salad, okroshka), and in times of shortage, a sandwich with it was considered almost a delicacy. Abroad, cooked sausages are treated with restraint, preferring smoked or raw products.

Kefir and sour cream.

In Western European and Asian countries, as well as on the American continent, there is a scarce range of sour milk products. If cottage cheese still has few similar analogues, it is more problematic to find authentic kefir, ryazhenka or sour cream. In English, sour cream is sour cream, which tastes and tastes more like Greek yogurt than our usual sour cream. Packages with kefir inscription can be found, but as Russians living abroad say, the taste is very different from kefir sold in Russia. There are no analogues of ryazhenka. There is buttermilk, but as they say, this is a very different story.

Mushrooms

Mushrooms are eaten all over the world. But every region has its own mushrooms and its own consumption culture. Thus, in Russia they love salted 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 emigrants miss pickled opiates and dried white.

Halva

Halva is a popular dessert all over the world. But halva, which is made in different countries, differs in composition and, consequently, in taste. In Russia and many other Eastern European countries prefer halva made of sunflower seeds. It is a little loose in texture and quite dark in color. In Western Europe and Asia such halva is rare.

Cabbage for sauerkraut

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

Stew

The range of canned meat and fish in foreign countries is different from ours. For example, in Denmark you can't find mackerel in butter, but there's tuna. It's hard to find Gostov stew - instead of it on the counters different kinds of canned ham.

Jam

It's a traditional Russian dessert. In Western Europe and the USA, jam is preferred by relatives of jams and confitures. The difference of our dainty is that jam is usually of heterogeneous consistency - whole berries or pieces of fruit plus non-liquid syrup. Many miss homemade jam, as its taste is associated with childhood, when it was smeared on the crust of bread. Remember?

Hellcake

Almost everyone who went abroad says, "We miss the good herring." Isn't there a herring? There is, but there isn't. In the Russian man's understanding, herring is delicious - fat and salty. We buy it, as a rule, entirely, with the head and tail, we cut it ourselves and serve it to the table with vegetable oil and onions. In many countries of the world (for example, Denmark) ... sweet herring is common. It is marinated with honey or sugar. Even the famous Dutch herring (haring) is different in taste. It's no worse than ours, just different.

Zephyr

It's known that marshmallows were made back in Ancient Greece. This dessert is popular in many countries. But then again, there's the difference in the recipe. In America, for example, they love marshmallow, but, unlike our marshmallows, it is made without eggs. With all the variety of pastel-like delicacies abroad, it's hard to find the marshmallows we're used to.

Mayonnaise

Wait! Wait! Wait! Before you run into a comment on the harm to mayonnaise, let's face it, this is a very popular product in our country. They eat the first course with it, cook the second course, dressing salads with it. And habit is a great power...

The origin of mayonnaise is quite confusing (there are several versions), and the history of Vitievat (even within the same kitchen you can find several recipes). In Russia mayonnaise is traditionally produced from sunflower oil, water, egg and mustard powders, salt and sugar. Lemon juice is also added in America, and rice vinegar is added in Japan. In addition, each country has its own technology. Therefore, natives of the former Soviet Union often tasting dozens of mayonnaises in search of something even remotely resembling their native "Provence", but often in vain.

Cakes

Biscuits in Russia were called honey bread. Initially they were prepared actually only from flour and honey. Later they started to add various spices as well. Many people think that this is an original Russian delicacy. No, it's not. The birthplace of gingerbread is Western Europe. There spicy cookies are a traditional Christmas treat (Nuremberg gingerbread, Frankfurt gingerbread, gingerbread men). Our gingerbread cookies are more sweet and sweet, often with a filling (jammed or boiled condensed milk), and we eat them not only on holidays, but also during a simple tea party.