Russian Travel Guide

Коллекция Russian Travel Guide. Природа. Республика Карелия

Geography of taste. Pea porridge with quail and mushroom sauce

The cuisine of any people is formed by the region in which they live. Since the key features of the northern latitudes are endless forests and long winters, the Russian table has an abundance of hot soups, salted delicacies, fermented dishes, mushrooms, wild game, and all types of porridge. Porridges are a favourite of people in modern Russia to this day, made from oats, wheat, and barley. In the old days, however, the most popular porridge was made from peas – pea porridge. In our times, chefs are rethinking old Russian culinary traditions. Many restaurants, thanks to modern technology and fashionable gastronomical trends, are bringing back old recipes, allowing today’s gourmands to rediscover their taste. Host of The Geography of Taste, chef Vladimir Pavlov, has taken on the challenge of “resetting” the once beloved, now almost forgotten, and irresistibly tasty pea porridge. And he’s ...

The BE-200 Altair - an Amphibious Airplane

At the 2012 International Exhibition and Scientific Conference on Hydroaviation (also known as simply Hydroaviasalon) in Gelanzhik, the Russian Beriev Be-200 seaplane made quite an impression. In only two flights, the aircraft managed to set 26 world records. Design on the amphibious aircraft began in the 1990s. Ten years later the plane took its first test flight, and after much more labour-intensive work, the craft became a leading development not only in Russian hydroaviation, but all over the world. The Be-200 fire-fighting aircraft is capable of collecting 12 tonnes of water on board in only 15 seconds. Due to the multifunctional performance of these machines, the Russian Ministry of Emergency Situations has become the primary consumer of the aircraft. Tune in to RTG’s new programme to learn more about this flying amphibian that is assembled at the Beriev Aircraft Company in Taganro...