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Russian cuisine has roots in the hearty cooking of peasants prior to the revolution and includes bread, borsch soup, and elaborate zakuski appetizers. During the Soviet era, dishes from other republics like Armenia, Georgia, and central Asia were incorporated. Siberian cuisine features wild meats like venison and bear paws, smoked or dried fish, and raw fish delicacies prepared by freezing and beating or soaking in brine. Key ingredients in northern Siberian meals include fish, berries, and herbs for smokin

Author

VANESSA VALDEZ

Language

EN