Методические указания

e or not. Besides olivye doesnt have any relation to the French cuisine. It is prepared from boiled chicken, potato, carrot, conserved peas, pickled cucumbers, onion and mayonnaise. Its a little strange mixture of ingredients but try it anyway, and youll understand that its really very tasty.
Another dish of Russian cuisine containing a lot of ingredients, which at first sight dont seem to suit each other, is okroshka. The word "okroshka" comes from the verb "kroshit" that in English means "to crumble", "to cut". So the name of the course speaks for itself because during its preparing many kinds of products are crumbled & cut.
The base of the course is kvass. Kvass is a traditional drink in Russia itself. Depending on what part of the country you visit you have an opportunity to try either dark or light kvass. And the fact that you like dark kvass still doesnt mean that youll like the light one, because it tastes much different. All that you need to do is to add there boiled meat, eggs, potherb, cucumbers, radish, some milk and the soup is ready. Finally you get delicious cold soup which is the favorite dish of many Russian especially in the summer time. But okroshka has a very special taste so foreigners may not like it for the first time.
Beside soups, Russians have some other tasty things. Golubci and pelmeni are among them. They are popular in many countries abroad but you should try them in Russia because here they are the best.
Bread plays a very important role in the meal. Russians eat bread with practically all dishes. In Russia they cook light and dark bread. The colour of bread depends on the kind of flour is used for its preparation. In the past bread was baked in special ovens in the country