The Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combi¬nation of plentiful fish, mushrooms, berries and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pan¬cakes, cereals, beer and vodka. Lying on the northern reaches of the ancient Silk Road as well as Russia’s close proximity to the Caucasus, Persia and the Ottoman Empire has provided its cooking methods with an inescapable Eastern character.
During the 6th-8th centuries many refined foods and culinary techniques were brought to Russia due the great expansion of country’s territory as well as to the growth of its influence in the world. From the time of Catherine the Great, every family of influence imported both the products and personnel – mainly German, Austrian, and French cooks – to prepare the finest, rarest and most creative dishes to their tables. Many of the foods that are considered in the West to be traditionally Russian actually come from the Franco-Russian cuisine of the 8th and 9th centuries and include such widespread dishes as Veal Orloff, Beef Stroganoff, and Sharlotka (Charlotte Russe).
No wonder, after daily activities and exciting excursions, however pleasant, you will be eager to try artfully cooked and appetizingly served dishes that you will choose from the menu adjusted to a variety of eating habits. That is exactly what awaits you aboard our comfortable ship restau¬rants, where the combination of delicious food, attentive service and elegant ambiance will surely evoke a deep sigh of contentment. Our experienced chefs will treat you to a wide variety of the tastiest specialties of the Rus¬sian cuisine: tasty meat dishes, ukha (fish soup), shchi (cabbage soup), okroshka (cold vegetable soup), bliny (pancakes), cabbage pie and many others.
|
