Where to fly?

What products do Russians abroad miss and why?

What products do you miss Russians abroad and why? /></p> <p>A foreign language, strangers, incomprehensible laws – it is not easy for our emigrants to adapt to life abroad, and in everyday life they are sometimes very upset by the lack of familiar food. Doctor's sausage and dried fish, the right pickles and jams, gingerbread and condensed milk – what else does a Russian person lack outside of Our-with-you-Immense? Latest news, useful articles and open­ven­reviews of tourists about trips -almost without censorship.</p> <h2>1. Buckwheat</h2> <p>The undisputed leader of the nostalgic list is buckwheat. Culinary historians consider it our national symbol, and immigrants from Russia literally suffer without buckwheat porridge. In Western Europe and America, unpretentious culture has always been considered livestock feed, and today this cereal can only be found in Russian and Polish stores. “There is no buckwheat in France. It was possible to find it only in a Russian store at the price of a mink coat for 1 kg, ”the former Russians complain on social networks. Perhaps they were looking in the wrong place: in the western regions of the country, especially in Brittany, pancakes and other pastries made from buckwheat flour are very popular. Sarrasin groats are also available in stores, although not in all. </p> <p>Green (not fried) buckwheat is found in pharmacies and health food stores, but its taste is not at all the same. And in some European countries, it is even sold in pet stores as bird food. ru/sized/f550x700/70/9h/709hvl30bj8k40o8g4g848k48.jpg” media=”(max-width: 549px)”><source srcset=

What products do you miss Russians abroad and why? /></p> <p>Yulia Ilina: Pexels</li> </ul> <h2>2. Sour cream</h2> <p>With fermented milk products, things are also not very good: our emigrants complain about the lack of choice and diversity. The hardest thing to buy in foreign supermarkets is something that even remotely resembles sour cream: what is called sour cream in English is more like Greek yogurt. Perhaps it is precisely because of the lack of analogues that the Russian word “sour cream” in England and Finland is used without translation. Kefir is also not the same as in Russia, but you can simply forget about ryazhenka and snowball abroad. </p> </p> <p> Culinary historians consider buckwheat to be our national symbol.</p> <h2>3. Curd</h2> <p>There is practically no crumbly cottage cheese familiar to us in the USA, Europe and Asia. In American and European stores they sell its approximate analogues: curd mass or soft young cheese, which is called cottage cheese (village cheese) – neither fry cheesecakes nor boil dumplings. It is believed that cottage cheese appeared in Russia largely due to the harsh climate: in a cold country, this perishable product could be stored even without a refrigerator. In warm countries, this tradition has not taken root – they prefer to save excess milk in the form of cheese.<source srcset=

What products do you miss Russians abroad and why? /></p> <p>timolina, ru.freepik.com</li> </ul> <div class='code-block code-block-4' style='margin: 8px 0; clear: both;'> <!-- Yandex.RTB R-A-2401584-8 --></p> <div id=

4. Herring

The main ingredient of our favorite salad is not easy to find abroad. Even in the Scandinavian countries, where herring is eaten with pleasure, it has a different taste: our herring is fatty and salty, in Denmark it is sweet (marinated with honey and sugar), and in Norway and Sweden it is completely stale. The famous Dutch herring maatjes haring is also completely different from Russian – it is very tender and lightly salted, and its texture is more like an eel. Some Russian stores in the United States before the New Year sell a ready-made salad “Herring under a fur coat”, but at a completely inhumane price – they ask about 20 USD for 1 kg of a cult dish.

What else to read?

  • Russian dishes, which, according to foreigners, 5 should never be tasted
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  • 7 cheap cosmetics from Russia, which are torn off with their hands abroad

5. Halva

Halva seems to be made all over the world, but in different countries it differs in composition and taste. The good old sunflower halva is sold only in Eastern Europe, but in the West and Asia it is a completely different product. In Central Asia and the Caucasus, it is prepared on the basis of flour and butter, in India – from vegetables and milk, in the Mediterranean – from ground sesame. So emigrants who have forgotten the taste of “real” halva often ask their relatives to bring it from Russia.

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