section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Russian cuisine has been formed by climate, cultural and religious traditions, and the vast geography of the nation; and it shares similarities with the cuisines of its neighbouring countries. Crops of rye, wheat, barley, and millet provide the ingredients for various breads, pancakes and cereals, as well as for many drinks. Bread, of many varieties, is very popular across Russia. Flavourful soups and stews include shchi, borsch, ukha, solyanka, and okroshka. Smetana (a heavy sour cream) and mayonnaise are often added to soups and salads. Pirozhki, blini, and syrniki are native types of pancakes. Beef Stroganoff, Chicken Kiev, pelmeni, and shashlyk are popular meat dishes. Other meat dishes include stuffed cabbage rolls (golubtsy) usually filled with meat. Salads include Olivier salad, vinegret, and dressed herring.
  
  Russia's national non-alcoholic drink is kvass, and the national alcoholic drink is vodka; its production in Russia (and elsewhere) dates back to the 14th century. The country has the world's highest vodka consumption, while beer is the most popular alcoholic beverage. Wine has become increasingly popular in Russia in the 21st century. Tea has been popular in Russia for centuries.