Vegetables in Russian Cuisine
Since ancient times the Russians have been engaged in cultivation of both grains and garden crops, hence the abundance of vegetable dishes in Russian cuisine. The most common vegetables on the Russian table were cabbage, turnip, rutabaga, and radish. Cabbage was salted and marinated as well as used for pies stuffing. By the way, initially cabbage was affordable only for nobility. Turnips was boiled, baked, added to shchi, kvass, put into pies. Radish was used not only in simple snacks (grated radish with oil or kvass) but also in more complex meals (pelmeni with radish, radish with honey).
