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Sour Cabbage Soup
Shchi ( rus, щи, p=ɕːi, a=Ru-щи.ogg, sometimes transliterated as šči) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi ( rus, зелёные щи, p=zʲɪˈlʲɵnɨje ɕːi). In the past, the term ''sour shchi'' was also used to refer to a drink, a variation of kvass, which was unrelated to the soup. History Shchi (from , the plural of "''съто''" (s(i)to) – "something satisfying, feed") is a traditional soup of Russia. Cabbage soups have been known in Kievan Rus as far back as the 9th century, soon after cabbage was introduced from Byzantium. Its popularity in Russia originates from several factors: * Shchi is relatively easy to prepare; * it can be cooked with or without various types of meat; * and it can be frozen in the winter and carried as a solid on a trip to be cut up when needed. As a result, by the 10th century shchi bec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron Milk-cap
''Lactarius deliciosus'', commonly known as the delicious milk cap, saffron milk cap, or red pine mushroom, is one of the best-known members of the large milk-cap genus ''Lactarius (fungus), Lactarius'' in the order Russulales. It is native to Europe, but has been accidentally introduced to other countries along with pine trees, with which the fungus is symbiotic. Taxonomy The species was known to Carl Linnaeus, who species description, officially described it in the second volume of his ''Species Plantarum'' in 1753, giving it the name ''Agaricus deliciosus''. The specific name (botany), specific epithet is derived from Latin ''deliciosus'', meaning "tasty". The Swedish taxonomist allegedly gave the species its epithet after smelling it and presuming it tasted good, perhaps confusing it with a Mediterranean milk cap regarded for its flavor. Dutch mycologist Christian Hendrik Persoon added the varietal epithet ''lactifluus'' in 1801, before English mycologist Samuel Frederick G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smetana Cream
Smetana is the English-language name for the different types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe, and Central Asia. It is a dairy product produced by souring heavy cream. It is similar to ''crème fraîche'', but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from ''crème fraîche'' and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. In some of the Slavic languages (Czech, Slovak, Slovenian) the sole word smetana refers to (sweet) cream. In these cases an adjective (zakysaná, kyslá, kisla) meaning 'soured' is needed when referring to smetana in the English sense. Uses and distribution Smetana is used in Central, Southeastern, and Eastern European cuisines in appetizers, main courses, soups and desserts. For example, it may be blended with soups, vegetable salads, cole slaw, and meat dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pollock Roe
Pollock roe, also pollack roe (also known as ''tarako'' in Japanese and ''myeongnan'' in Korean), is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Japanese, Korean and Russian cuisines. Names The purely Korean name for ''pollock'', ''myeongtae'' can be written with Hanja (), which can be read as ''mentai'' in Japanese. But while the Japanese borrowed this name from Korean and called it ''mentaiko'', the term does not retain the original meaning of plain raw roe, but specifically refers the chili pepper-added cured roe, while salt-cured only types are called ''tarako''. Korean As aforementioned, Alaska pollock in Korean is ''myeongtae'' (), hence pollock roe is ''myeongnan'' (), a contracted form of the compound with +''ran'' or +''nan'' () meaning "egg (roe)". The salted roe dish is called ''myeongnan-jeot'' (), being considered a type of ''jeot'' () or '' jeotg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caviar
Caviar or caviare is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea ( beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp. The roe can be "fresh" (non-pasteurized) or pasteurized, which reduces its culinary and economic value. Terminology According to the United Nations' Food and Agriculture Organization, roe from any fish not belonging to the Acipenseriformes order (including Acipenseridae, or sturgeon '' sensu stricto'', and Polyodontidae or paddlefish) are not caviar, but "substitutes of caviar". This position is also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora, the World Wide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zucchini
Zucchini (; : ''zucchini'' or ''zucchinis''), courgette () or ''Cucurbita pepo'' is a summer squash, a Vine, vining herbaceous plant whose fruit are harvested when their immature seeds and Fruit anatomy#Epicarp, epicarp (rind) are still soft and edible. It is closely related, but not identical, to the Marrow (vegetable), marrow; its fruit may be called ''marrow'' when mature. Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange. At maturity, they can grow to nearly in length, but they are normally harvested at about . In botany, the zucchini's fruit is a Berry (botany)#Modified berries, pepo, a Berry (botany), berry (the swollen ovary (botany), ovary of the squash blossom, zucchini flower) with a hardened epicarp. In cookery, it is treated as a vegetable, usually cooked and eaten as an accompaniment or savory dish, though occasionally used in sweeter cooking. Zucchini occasionally contain toxic cucurbitacins, making them extre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tushonka
Tushonka ( rus, ''тушёнка'', p=tʊˈʂonkə, from ''тушение'', ' braising') is a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc. It has become a common name for different kinds of canned stewed meat, not all of which correspond to the strict GOST standards. Tushonka can be used and preserved in extreme situations, and therefore is a part of military food supplies in the CIS. For the people of the Soviet Union, tushonka was a part of military and tourist food supplies; at some extreme periods of time it could be bought only with food stamps.Grover J. Sims -Meat and meat animals in World War II 1951 - Page 80 "The CCC also bought beef Tushonka for lend-lease shipment to Russia. Purchases, however, did not begin until 1944. Contracts let in that year totaled 34 million pounds; in 1945 purchases were slightly less. Beef Tushonka is prepared in the ..." Unlike many Western canned meat products, tushonka has separate piec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy in the Middle Ages, Italy and is a staple food of Italian cuisine, with evidence of Etruscan civilization, Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried () and fresh (Italian: ). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Soup
Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Many countries have their own versions of tomato soup which all vary in taste, portions and ingredients. History The first published recipe for tomato soup appeared in N. K. M. Lee's ''The Cook's Own Book'' in 1832. Eliza Leslie's tomato soup recipe featured in ''New Cookery Book'' in 1857 popularized the dish. The Campbell Soup Company later helped popularize the dish with the introduction of condensed tomato soup in 1897. In America, tomato soup was generally not consumed throughout the pre-civil war era due to a widespread belief that tomatoes were poisonous. Nutrition Depending on the recipe, tomato soup is generally low in calories and high in potassium and vitamins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketchup
Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, among other ingredients. Tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes include celery, cinnamon, or ginger. The market leader in the United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup. Tomato ketchup is often used as a condiment for dishes that are usually served hot, and are fried or greasy: e.g., french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable. It is believed to have been originally grown in Sardinia, and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period. Parsley is widely used in European cuisine, European, Middle Eastern cuisine, Middle Eastern, and American cuisine. Curly-leaf parsley is often used as a garnish (food), garnish. In Central European cuisine, central Europe, Eastern European cuisine, eastern Europe, and southern Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Orthodox Church
The Eastern Orthodox Church, officially the Orthodox Catholic Church, and also called the Greek Orthodox Church or simply the Orthodox Church, is List of Christian denominations by number of members, one of the three major doctrinal and jurisdictional groups of Christianity, with approximately 230 million baptised members. It operates as a Communion (Christian), communion of autocephalous churches, each governed by its Bishop (Orthodox Church), bishops via local Holy Synod, synods. The church has no central doctrinal or governmental authority analogous to the pope of the Catholic Church. Nevertheless, the Ecumenical Patriarch of Constantinople is recognised by them as ''primus inter pares'' (), a title held by the patriarch of Rome prior to 1054. As one of the oldest surviving religious institutions in the world, the Eastern Orthodox Church has played an especially prominent role in the history and culture of Eastern Europe, Eastern and Southeastern Europe. Since 2018, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Byzantium
Byzantium () or Byzantion () was an ancient Greek city in classical antiquity that became known as Constantinople in late antiquity and Istanbul today. The Greek name ''Byzantion'' and its Latinization ''Byzantium'' continued to be used as a name of Constantinople sporadically and to varying degrees during the thousand-year existence of the Eastern Roman Empire, which also became known by the former name of the city as the Byzantine Empire. Byzantium was colonized by Greeks from Megara in the 7th century BCE and remained primarily Greek-speaking until its conquest by the Ottoman Empire in 1453 CE. Etymology The etymology of ''Byzantium'' is unknown. It has been suggested that the name is of Thracian origin. It may be derived from the Thracian personal name Byzas which means "he-goat". Ancient Greek legend refers to the Greek king Byzas, the leader of the Megarian colonists and founder of the city. The name '' Lygos'' for the city, which likely corresponds to an earlier T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
