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Russian cuisine is famed for its first courses in the world: soup, borscht, rassolnik, botvinya, beetroot and ear - any dish can be a decoration of the dining table. Most clearly characterize the Russian cuisine pancakes, mix, hash, ravioli.
It is interesting that contrary to popular opinion vodka is not a traditional Russian drink, it was brought to Russia from Italy at the turn of the XIV-XV century. and has long been banned. Roe also was and still is, because of its high cost, a festive dish, so take it to a Russian kitchen in full is hardly possible.
Throughout his history so little Russian cuisine absorbed and recycled cooking traditions of different peoples, but from that obtained food processing is not similar to its prototype. For example, salads, imported from Europe made with only one vegetable. However, this does not mean uniformity of Russian cuisine: dishes difference was achieved using different methods of preparation, the addition of various fats (mainly vegetable oils) and the use of various spices and herbs that penetrate into Russia from Byzantium.
Later, on the Russian table were exposed to meat dishes from the East: pelmeni, manti, kebabs. Here, too, was not without Russian ingenuity - meat dish beef stroganoff, in spite of his foreign sounding, however, is the only Russian dish.
Another tradition, which all used to be perceived as traditionally Russian - afternoon tea. However, tea has appeared in Russia only in the second half of the XVI century., After the accession of Russia to Astrakhan and Kazan Khanate. Before drinking kvass in Russia, sbiten of intoxicating - mead, mead, beer, imported mostly from the Byzantine Greek wines.
The Soviet era has made Russian cuisine, on the one hand, more democratic - many of its former components moved into the category of delicacies - and on the other, enriching its traditions of other nations of the former Soviet Union. It was during Soviet times, shish kebab and pilaf were known to every Russian. However, even before the 1917 Russian Empire represented itself a single space, so that Little Russian borscht and pierogi, the Kazakh manti dumplings and the Siberian can rightly be attributed to the recipes that have found their place in the Russian menu. 

 

Русская национальная кухня прославилась своими первыми блюдами на весь мир: щи, борщи, рассольники, ботвиньи, свекольники и уха - любое кушанье может стать украшением обеденного стола. Наиболее ярко характеризуют русскую кухню блины, солянка, окрошка, пельмени.

Любопытно, что водка вопреки расхожему мнению не относится к исконно русскому напитку, она была завезена в Россию из Италии на рубеже XIV-XV ст. и долго была запрещена. Икра же была и остается, по причине своей дороговизны, блюдом праздничным, так что отнести ее к русской кухне в полной мере вряд ли возможно.

За всю свою немаленькую историю русская кухня впитывала и перерабатывала традиции приготовления пищи разных народов, но от этой переработки получались блюда совсем не похожие на свой прообраз. Так, например, салаты, завезенные из Европы делались только с одним овощем. Однако это не говорит об однообразии русской кухни: различие блюд достигалось применением различных приготовления, добавлением различных жиров (преимущественно растительных масел) и использованием различных специй и пряностей, проникших в Россию из Византии.

Чуть позже на русский стол стали попадать мясные блюда с Востока: пельмени, манты, шашлыки. Здесь тоже не обошлось без русской изобретательности - мясное блюдо бефстроганов, несмотря на свое иностранное звучание, тем не менее, является исключительно русским блюдом.

Еще одна традиция, которую все привыкли воспринимать как традиционно русскую - послеобеденное чаепитие. Однако чай появился в России только во второй половине XVI ст., после присоединения к России Астраханского и Казанского ханства. До того на Руси пили квас, сбитень, из хмельного - медовуху, брагу, пиво, импортируемые в основном из Византии греческие вина.
Советская эпоха сделала русскую кухню, с одной стороны, более демократичной - многие из ее былых ингредиентов перешли в разряд деликатесов - а с другой, обогатило ее традициями других народов бывшего СССР. Именно в советское время шашлык и плов стали известны каждому русскому. Впрочем, и до 1917 года Российская Империя представляла собою единое пространство, так что малороссийский борщ или вареники, казахские манты и сибирские пельмени можно с полным правом отнести к рецептам, нашедшим свое место в русском меню

 

It is considered that the national cuisine of the UK, very conservative and monotonous. But I think this opinion is exaggerated. Speaking of British cuisine, it comes to mind the famous phrase: "Oatmeal, sir!" Believe me, not only oatmeal will delight in local cuisine gourmets and lovers of food. Each historical region of this country is replete with a lot of interesting and tasty dishes. In the UK there is a strong tradition concerning eating — in 7-8 a.m. Breakfast, 13-14 second Breakfast (lunch), 17 hours a light lunch, or just tea party, and at 19-00 full and hearty dinner. Moreover, the same graphics power adheres to most of the restaurants and cafes.

And now, directly, to national dishes that are worth a try in this country:
fish and chips, deep fried — lightly salted and seasoned alcohol vinegar;English sausage with mashed potatoes served with gravy and onions;cucumber sandwich — the name speaks for itself;Cumberland sausage is twisted into a spiral and fried in butter;jellied eel — served with mashed potatoes, a dish popular in London.shepherd's pie — potato casserole with ground beef;English roast beef — a big piece of beef, oven baked;oxtail soup — cooked with carrots, onions, turnips, herbs and spices;casserole of veal kidneys — made of shortcrust pastry, with onion and carrot;famous oatmeal — with added fruit juice;jacket potatoes — served with yogurt.

It is worth noting that each region of the country has its own unique and tasty dishes. For example, in Wales you should try lamb under mint sauce in Scotland — porridge with meat and spices, in England — famous English steak in Northern Ireland can enjoy a tasty trout.Here are some other interesting dishes:
eggs-Scottish — boiled eggs, oiled minced meat and fried in breadcrumbs;Lancashire stew meat, onions and potatoes cooked in a pot;Yorkshire pudding — baked mass of eggs, milk and flour;Irish boxty — potato fritters;Colcannon — a dish of Savoy cabbage;oatmeal pie is especially delicious in Scotland;Haggis — stuffed Haggis, considered the national dish of Northern Ireland;shrimp-Dublin — with the addition of the lemon oil.pudding on the renal fat — eggs, milk, flour and roasted meat.

Many national dishes cuisine UK, usually served with different sauces. There are purely English sauces — bread sauce, mint, horseradish, Apple and even red currant sauce, which is wonderful seasoning for meat and lamb. Also, enjoy the English cheese. Of course, varieties not as many as in Holland and France, but excellent taste is cheese "Stilton" and "is surrounded by a number".

Love the British and sweet dishes. English desserts, even by world standards, considered the highest achievement in culinary art. Here are some of them:
"English Apple pie";"caramel pudding";"Cornish, Earl" — a cake of puff pastry with various fillings;"English fruit jams";"elska puff" is stuffed with currants;"Simnel" fruitcake with almond paste;"pudding with raisins" — except for the raisins, adding the flour, crackers, apples, zest, candied fruit, lemon juice, nutmeg, brandy, rum and beer porter."the Christmas pies" with almonds and raisins.

The main drink, in the national cuisine of great Britain, is a traditional English tea. For tea in the country, almost ritual respect. Of alcoholic beverages in the first place the beer, especially the trademark "Guinness"; Scotch (Glenfiddich); Irish cream liqueur; English cider; the ale and gin.Welcome to friendly Britain and to all a pleasant appetite!