Article by:
Maia Nikitina
Due to the cold weather that lasted up to nine months in some areas, Russians prepared their winter food in advance, during the summer, making various preserves, pickles, jams, and salted, dried or smoked meat and fish. In Soviet times, when store shelves were often empty, many Russians relied on the pickled fruit and vegetables that they had grown themselves at their country plots. Many of those preserved foods remain popular icons of Russian cuisine. Read the full article here.
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