{"id":6132,"date":"2018-11-18T19:34:48","date_gmt":"2018-11-18T17:34:48","guid":{"rendered":"http:\/\/maponmyplate.com\/?p=6132"},"modified":"2018-11-18T19:34:48","modified_gmt":"2018-11-18T17:34:48","slug":"so-called-new-russian-food","status":"publish","type":"post","link":"https:\/\/maponmyplate.com\/?p=6132","title":{"rendered":"so called new Russian food or post-Soviet food"},"content":{"rendered":"

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What’s on trend right now in Russia? Some former Soviet states are making themselves known through their food:<\/p>\n

Ukraine<\/em> is up first with what is probably the closest to ‘Russian’ food: borscht<\/em>, dumplings, pancakes and lots of smetana<\/em> and dill. This feels the most homey and grandmotherly – as you will. And cheap as it is, borscht is quite delicious if done right.<\/p>\n

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Borscht at Taras Bulba<\/p><\/div>\n

Georgian cuisine<\/em> is hugely popular right now, a blend of middle east and European flavors. Also heavy on mushrooms and breads, but with a broader usage of spices and vegetables and a fondness for kebabs and nuts. My favorite were the kinkhalis<\/em> which are a cross of a pelmeni and a Chinese soup dumpling.<\/p>\n

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bean soup with walnut topping<\/p><\/div>\n

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meat and tomato stew – Chanakhi<\/p><\/div>\n

Khachapuri<\/em> is considered the Georgian version of a pizza, heavy on cheese and topped of with an egg (or other things). Cheese is big in Georgian cuisine, served as appetizer, with a main course or as a cheese platter with walnuts and honey as dessert.<\/p>\n

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Georgian treats – suluguni cheese balls and khachapuri<\/p><\/div>\n

Another great dish is cheburek<\/em>, a fried pastry filled with ground meat and dill (of course), commonly found in Georgia but said to have originated as a Crimean Tartar<\/em> dish. Oh the complexity of food.<\/p>\n

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Cheburek<\/p><\/div>\n

If you want even more of the Middle East and Central Asia, there is Uzbekistan cuisine<\/em> with its usage of lamb, mutton and rice and noodle dishes. A lot of the dishes had heavy East Asian influences, close to the food of Western China and Persia. See a picture on last week’s post.<\/p>\n

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August 17th – 24th, 2018<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":6133,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,6,7],"tags":[154,219,484,812,862,932,1016,1259,1274],"jetpack_featured_media_url":"https:\/\/maponmyplate.com\/wp-content\/uploads\/2018\/09\/1808_moscow_newfood_00.jpg","_links":{"self":[{"href":"https:\/\/maponmyplate.com\/index.php?rest_route=\/wp\/v2\/posts\/6132"}],"collection":[{"href":"https:\/\/maponmyplate.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maponmyplate.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maponmyplate.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maponmyplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6132"}],"version-history":[{"count":0,"href":"https:\/\/maponmyplate.com\/index.php?rest_route=\/wp\/v2\/posts\/6132\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maponmyplate.com\/index.php?rest_route=\/wp\/v2\/media\/6133"}],"wp:attachment":[{"href":"https:\/\/maponmyplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maponmyplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maponmyplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}