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This glossary is by no means complete. It is simply an attempt to provide you with the more common words that you might see either here in recipes, in a Russian restaurant or, if you get lucky, in Russia or Ukraine if you happen travel there. Many words will look familiar as they are simply taken from French, German, English, Latin or Greek. In translation they may be spelled differently but they look familiar so you should have no a problems with them. Remember that the words are in phonetic Russian. In Cyrillic they look very different.
Abgora - generic term for unripe grapes Abrad or Abardin - citrus usually tangerine or mandarin oil made from fruit's skin and/or its flowers Abrikos - apricot Abrikotin - Liqueur made of fruit and stones of apricots; used mostly in deserts Aganch - Armenian confection made of grain, raisins, nuts and honey or sugar syrup Agar - agar, gelatin of vegetable origin Agonovij sirop - maple syrup Agorn - maple sugar Ajran - milk based drink similar to yogurt from North Caucasus and Azerbaidjan Ananas - pineapple Antrekot - boneless cut of meet/steak fried Apelsin - orange Arbuz - watermelon Arisa - Armenian porridge made of wheat, meat and spices . Artishok - artichoke Asip - Kirgiz dish made of lam's innards Atkanchaj - Kirgiz drink made of tea and milk Avsen' (also called ovsen', govsen', usen', tausen', mitusen', misen' and bigusen') - Traditional Russian dish served on March 1st (pre-christian celebration of Spring) made with beef or pork brain and tongue cooked with vegetables and spices Avutorga - pickled row of mullet fish fish caught in Black Sea Azu - Tatar stew made with beef, vegetables and spices B D
The copyright of the article Russian-English Culinary Glossary in Russian Culture is owned by . Permission to republish Russian-English Culinary Glossary in print or online must be granted by the author in writing.
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