It`s my second post as I promised, after 10 votes
The very idea may seem strange and Europeans and Asians, and the people of the Americas. Explain why the broth with meat specially cooled virtually impossible to gelatinous state. "Add to the meat jelly? Yes, you're kidding! "- That's the standard response. And what for it is necessary to boil the pork hooves, they simply refuse to believe. Some seriously talk about the mysterious Russian soul, who loves to ice and all cold. But even more surprised tourist, if he offer to dine with him with horseradish.
Love Russian soups many foreigners seem old-fashioned, but there is one soup, which consistently leads them in amazement. This hash. Especially the option that kvass. If you are now more or less acquainted with yogurt, then try to brew the first time it is in Russia and the second time is usually not asked. And the very idea of it crumble sausage, cucumbers and other goodies leads to a mild concussion. Many refuse to believe that this is not a joke, and did eat okroshka. For them it is like a salad pour Coke and say that this is such a dish.
Do not they understand and soup, especially the traditional sour. In the world there are soups that are a bit like them, such as the Bonn soup or cabbage in Germany in the Czech Republic. Yet up to now ing they do not hold. Russian version is too sour, spicy, and there are generally very many vegetables. Some even call them strangers salad with broth. The latter, however, sin all Russian soups.
Russian themselves confused drink it or dish, and his popularity is falling, but for the guests of our country - it's all one big mystery. Blame around a strange consistency. This is not the jelly, and juice, but something in between. If you pour it into the cup, the guests from abroad, and it is perceived more or less normal, although and strive to be diluted with boiling water. But if you apply it in a deep dish, a soup - the picture of the world they have finally bursting at the seams.
Russian salads - this is a topic for another discussion. Europeans and Americans, who had been in Russia, find them in some amazing achievement of national cuisine and genuinely surprised when they are told that they have come just from Europe. In any case, now that Moscow is prepared to radically different from what you will be served in a restaurant in Paris or Berlin. Many foreigners like salads. For example, the same Olivier. In some countries it is even ready to sell almost in cans. The only exception - a vinaigrette. Confused, above all, the appearance of. If you would still be able to feed their guest, the first thing he asks is: "boiled vegetables?", And then can ask why they are so finely chop.
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