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Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, as Russia is by area the largest country in the world.〔(【引用サイトリンク】title=The World Factbook )〕 Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews full of flavor are centered on seasonal or storable produce, fish and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century. Russia's great expansions of culture, influence, and interest during the 16th–18th centuries brought more refined foods and culinary techniques, as well as one of the most refined food countries in the world. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and juice were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination. == Soups == Soups have always played an important role in the Russian meal. The traditional staple of soups such as borscht (борщ), shchi (щи), ukha (уха́), rassolnik (рассо́льник), solyanka (соля́нка), botvinya (ботви́нья), okroshka (окро́шка), and tyurya (тю́ря) was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others. Russian soups can be divided into at least seven large groups: * Chilled soups based on kvass, such as tyurya, okroshka, and botvinya. * Light soups and stews based on water and vegetables, such as swekolnik. * Noodle soups with meat, mushrooms, or milk. * Soups based on cabbage, most prominently shchi. * Thick soups based on meat broth, with a salty-sour base like rassolnik and solyanka. * Fish soups such as ukha. * Grain- and vegetable-based soups. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Russian cuisine」の詳細全文を読む スポンサード リンク
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