Russian cuisine (Russian: Russkaya kuhnya, tr. Russkaya kuhnya) is diverse, as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, 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.
Contributions by Sascha., Frejk, and 188.8.131.52.