What kind of food is lacking for Russians abroad

Rye bread

In Russia, bread from rye flour has been baked since the 11th century. A loaf of black is almost always in the kitchen. Some people like rye bread more than wheat bread. What could be tastier than Borodinsky crust with garlic? But many people point out that with all the variety of bakery products in the West, bread is "not like that." It is difficult to find even white, close to our taste, not to mention rye. Listen, for example, to what the guys who left for the USA have to say 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 ease of preparation, buckwheat is very popular in the post-Soviet space. The same cannot be said about the foreign countries. In most countries of Europe and Asia, as well as in America, they don't even know about buckwheat. For example, here's a nice girl telling her Japanese subscribers what "buckwheat" is and how they eat it.

Drying with poppy seeds

Sushki is a traditional product of Russian cuisine. It is not for nothing that a chain of bagels is often hung on a samovar. According to one version, their homeland is the Belarusian city of Smorgon. There are many variations of this culinary product. For example, bagels are popular in America, and pretzels are popular in Germany. But it's hard to find poppy seed driers there, and that's why many Russians miss tea with bagels.

Granular curd

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

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. So, wild strawberry grows almost throughout Eurasia, and is also 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 just what you need here. If you are a fan of this snack, then it will be difficult for you abroad. The fact is that even in traditionally maritime countries, such as Turkey, for example, it is quite difficult to buy dried fish. Foreigners just don't like fish like this.

Mustard

Mustard is a world famous condiment. It is difficult to find a country where it would not be 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, however, they like 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.

Pickles

Crispy pickles and juicy pickled tomatoes - just these words make a Russian salivate. Almost every family has branded canning recipes for the winter. In Western countries, of course, you can buy pickled gherkins, but are they comparable to homemade three-liter?

Butterscotch

If you mix condensed milk, sugar, molasses and butter, you get toffee. In English-speaking countries, this dessert is usually called "fudge" and is 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 be compared with our "Golden Key" and "Kis-kis". For us, this is the taste of childhood, which is impossible not to miss.

Doctor's sausage

In two years, this cult Soviet sausage will be 80 years old. Mikoyan himself supervised the development of its recipe. Doktorskaya was so fond of Soviet citizens that they even began to add it to various dishes (Olivier salad, okroshka); and in times of scarcity, a sandwich with it was considered almost a delicacy. Abroad, cooked sausages are treated very restrainedly, preferring smoked or dry-cured products.

Kefir and sour cream

In Western European and Asian countries, as well as on the American continent, there is a meager assortment of fermented milk products. If cottage cheese still has little similar analogs, then finding authentic kefir, fermented baked milk or sour cream is more problematic. In English, sour cream is sour cream, in taste and consistency it resembles more Greek yogurt than sour cream we are used to. You can find packages labeled kefir, but as Russians living abroad say, the taste is very different from the kefir sold in Russia. There are no analogues of fermented baked milk. There is buttermilk, but that being said is a completely different story.

Mushrooms

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

Halva

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

Sauerkraut

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

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 also difficult to find the gostov stew - instead of it, there are various types of canned ham on the shelves.

Jam

This is a traditional Russian dessert. In Western Europe and the USA, related jams and confitures are preferred over jam. The difference between our delicacy is that the jam, as a rule, has a heterogeneous consistency - whole berries or pieces of fruit plus non-liquid syrup. Many people miss homemade jam, as its taste is associated with childhood when spread on a crust of bread. Remember?

Herring

Almost all those who went abroad say: "We miss a good herring." Is there no herring there? Yes, but not like that. In the understanding of a Russian person, tasty herring is fatty and lightly salted. We buy it, as a rule, whole, with head and tail, cut it ourselves and serve it with vegetable oil and onions. In many countries of the world (for example, in Denmark)… sweet herring is widespread. It is pickled with the addition of honey or sugar. Even the famous Dutch herring (haring) tastes differently. Nothing worse than ours, just different.

Marshmallow

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

Mayonnaise

Stop! Stop! Stop! Until you ran into a commentary to start a discussion on the dangers of mayonnaise, let's admit that this is a very popular product in our country. They eat first courses with him, prepare second courses, season salads with it. And habit is a great power …

The origin of mayonnaise is rather confusing (there are several versions), and the history of the florid (even within the same cuisine, you can find several recipes). In Russia, mayonnaise is traditionally made from sunflower oil, water, egg and mustard powders, salt and sugar. In America, lemon juice is also added, and in Japan, rice vinegar is added. In addition, each country has its own technology. Therefore, immigrants from the former Soviet Union often taste dozens of mayonnaise in search of something even remotely reminiscent of their native Provencal, but often in vain.

Gingerbread

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