Hundreds of ethnic groups, dozens of climatic zones, and millennia-old traditions have shaped unique gastronomic heritage of Russia. The dishes of its peoples are not merely delicious food, but also living history that one can feel deeply through the aroma of the dough, the richness of the broth or the piquancy of the meat filling.
The distinctive features of Russian cuisine include the use of local products such as potatoes, meat, fish, vegetables, flour, milk, fruit, etc.; simple but intense taste; respect for seasonality and natural ingredients; a rich history and recipes passed down from generation to generation. The variety of dishes is due to both geography and traditions — each region has its own combinations of ingredients and cooking methods. Cooking is part of immaterial heritage, and the dishes of the peoples of Russia are a vivid confirmation of this.
The history of Russian cuisine is closely related to the climate and lifestyle: in the north, warm soups and porridges are in favor; in the south, the cuisine relies on hearty dishes with meat, vegetables, and sauce. Each dish reflects the daily life, beliefs, holidays, and even economic realities of the people. That is why pancakes, pies, porridge, dough, meat, and salt remain the basis of traditional cuisine in Central Russia.
Pancakes are a Russian dish made from liquid yeast dough baked in a pan. They are served hot with melted butter or sour cream. They can also be served with caviar, salted (or smoked) fish, and any other toppings or side dishes as desired. Pancakes made from unleavened dough are called “blintsi” in cooking. Blintsi with a filling wrapped inside are named “blinchiki.” The filling can be different: cottage cheese, meat, rice, mushrooms, jam, apples, or herbs.
The postage stamp provides an image of Russian pancakes with red caviar and butter; the margins of the souvenir sheet feature blinchiki with various fillings: sour cream, honey, jam and various berries.
Caucasian cuisine has been shaped over centuries by the mountain climate, traditional way of life, and neighborship of different peoples. At one table, you can find dishes from the Karachays, Chechens, Ossetians, Dagestanis, Ingush, and Kabardians, each reflecting the character of its people. Shashlik and other meat dishes are served everywhere. Khinkal is the hallmark of Dagestan cuisine. Chudu are crispy flatbreads with various fillings: meat, herbs, or cottage cheese. Zhizhig-galnash is a traditional Chechen and Ingush dish made from boiled meat with wheat or corn flour dumplings, served with garlic sauce and adjika. Khingalsh are thin flatbreads with pumpkin filling, which are cooked in wood-fired ovens. Ossetian pies are the main treasure of Ossetian cuisine. They are prepared with various fillings. Iron tsykht is homemade cheese, which ca be added to pies or served as a separate dish. Khychins are round flatbreads filled with meat, potatoes, cheese, and herbs. They symbolize the sun and abundance in Karachay-Balkar cuisine.
The postage stamp provides an image of shashlik on skewers with vegetables and sauce; the margins of the souvenir sheet feature roasted vegetables, cheese, pies, flatbreads, meat and khinkal.
In addition to the issue of the souvenir sheets, JSC Marka produced First Day Covers and special cancels for Moscow and Pyatigorsk of the Stavropol Territory, as well as maxi-cards.
Design Artist: M. Bodrova.
Face value: 100 rubles.
Souvenir sheet size: 66×66 mm, stamp size in the souvenir sheet (diam): 33 mm.
Quantity: 22 thousand each souvenir sheet.
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