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Kvas
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 988. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Belarus, Estonia, Latvia, Lithuania, Moldova, Georgia, Poland, Russia, and Ukraine. Kvass (or beverages similar to it) are also popular in some parts of China, Finland, Kazakhstan, and Uzbekistan. Terminology The word ''kvass'' is ultimately from Proto-Indo-European langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvass
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 988. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Belarus, Estonia, Latvia, Lithuania, Moldova, Georgia, Poland, Russia, and Ukraine. Kvass (or beverages similar to it) are also popular in some parts of China, Finland, Kazakhstan, and Uzbekistan. Terminology The word ''kvass'' is ultimately from Proto-Indo-European bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (9th to 16th century), Old Moscow cuisine (17th century), the cuisine that existed during the ruling of Peter the Great, Peter and Catherine the Great (18th century), and finally Petersburg cuisine, which took place from the end of the 18th century to the 1860s. In the Old Russian period, the main food groups were bread, grains, and other foods that contained starch. Women baked pies with many different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat and oats, were represented as wellbeing to the household. Many Russians used honey and berries and mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of Ukrainians, the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil () from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, (boiled dumplings similar to Pierogi#Ukraine, pierogi) and a type of cabbage roll known as are also national favourites, and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbaske ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latvian Cuisine
Latvian cuisine typically consists of agricultural products, with meat featuring in most main dishes. Fish (food), Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea. Latvian cuisine has been influenced by other countries of the Baltic region, Baltic rim."Latvian Cuisine." Accessed September 2011. Meals Breakfast is normally light and usually consists of sandwiches or an omelette w ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belarusian Cuisine
Belarusian cuisine refers to the culinary traditions native to Belarus and Belarusians, its people. It shares many similarities with the cuisines of other Central and Eastern European countries, particularly those of Polish cuisine, Poland, Russian cuisine, Russia, and Ukrainian cuisine, Ukraine. It is based predominantly on meat and various vegetables typical of the region. History Belarusian cuisine has predominantly Slavs, Slavic roots. Along with a Ruthenians, Ruthenian influence, it is also linked with Lithuanian cuisine, Lithuanian and Polish cuisine, Polish because of the long intermingling of these three peoples; first within the Grand Duchy of Lithuania (11th–16th centuries) and later within the Polish–Lithuanian Commonwealth (16th–17th centuries). Still, some of the borrowed dishes spread throughout the society, such as lazanki (, a mixture of flour dumplings and stewed meat, related to Italian lasagna) and, above all, various dishes made of grated potatoes, typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lithuanian Cuisine
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, Leaf vegetable, greens, Berry, berries, and Edible mushroom, mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northeastern European countries. Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine. German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (''kugelis'' or kugel) and intestines stuffed with mashed potato (kishka (food), ''vėdarai''), as well as the baroque tree cake know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Estonian Cuisine
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on Fish (food), fish in coastal and lakeside areas. However, it now shows influences from a variety of international cuisines and ingredients, with a number of contributions from the traditions of nearby countries. German cuisine, German, Swedish cuisine, Swedish, Russian cuisine, Russian, Finnish cuisine, Finnish and other influences have played their part. The most typical foods in Estonia have been rye bread, barley, pork, fish, potatoes and dairy cattle, cow dairy products. In terms of staple food, Estonia is similar to other countries in the Baltic Sea Baltic region, region. Cold table The Entrée, first course in traditional Estonian cuisine is based on cold dishes — a selection of pickling, pickles, meats and sausages () served with potato salad (), cottage cheese (''kodujuust''), or ''rosolje'', an Estonian signature dish almost identical to Swedish , based on beetroot, potatoes and herr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Flour
Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than other cereals, making it useful in those regions; its vigorous growth suppresses weeds and provides abundant forage for animals early in the year. It is a member of the wheat tribe (Triticeae) which includes the cereals wheat and barley. It is likely that rye arrived in Europe as a secondary crop, meaning that it was a minor admixture in wheat as a result of Vavilovian mimicry, and was only later cultivated in its own right. Rye grain is used for bread, beer, rye whiskey, and animal fodder. In Scandinavia, rye was a staple food in the Middle Ages, and rye crispbread remains a popular food in the region. Europe produces around half of the world's rye; relatively little is traded between countries. A wheat-rye hybrid, triticale, combines the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russia Beyond
''Russia Beyond'' (formerly ''Russia Beyond The Headlines'') is a Russian multilingual project operated by RT (formerly ''Russia Today'') parent ANO TV-Novosti, founded by the Russian state news agency RIA Novosti. History ''Russia Beyond The Headlines'' was launched in 2007 by the '' Rossiyskaya Gazeta'', a newspaper published by the government of Russia. The first publisher of the project was the deputy CEO of ''Rossiyskaya Gazeta'' Eugene Abov. On 9 January 2016, ''RBTH'' became part of TV-Novosti whilst retaining its own distinct brand. In 2017, the project dropped all printed versions. On 5 September 2017, ''RBTH'' dropped the last two words of its full name, becoming ''Russia Beyond''. The look and feel of the English edition was also refreshed substantially, removing all things regarded as distracting on screen when reading a story or watching a video. After using a stylized ''R'' as the logo for nine years, ''Russia Beyond'' introduced a brand new one on 20 Februa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
