Many food products considered common in Russia are either difficult or almost impossible to find abroad. If there is a Russian store in the host country, then this task is somewhat simplified, but you first have to find such a outlet.
What could be more prosaic than buckwheat. We eat this product from childhood to old age. In some European supermarkets, buckwheat can still be found somewhere on the lowest shelf, but mostly in the US and Europe, it is only one component of bird feed.
Sour milk, fermented baked milk and kefir
Emigrants from Russia note the inadequacy of the range of fermented milk products in both Western and Eastern countries. It is impossible to compare yogurt and sour cream. These are two different products, and what is hidden under the kefir label has nothing to do with the Russian drink. You can generally forget about searching for fermented baked milk and yogurt.
In Russia, they are used to the fact that cottage cheese should be crumbly and grainy. In the west, it has a more viscous consistency and is considered one of the varieties of soft cheese, which is why it is sold there as a homogeneous thick mass.
With herring, things are a little easier. However, the taste preferences of Europeans are somewhat different from the culinary habits of Russians. Herring pickled with sugar and honey in Russia may seem like something unimaginable. But if a Dane gets stuck in Tver or Vologda for a long time, he will also begin to complain that these Russians do not understand anything about the taste of real herring.
All over the world, black caviar is considered a real expensive delicacy. Red caviar is valued only in the post-Soviet space. True lovers of red caviar can be found in Europe, but they still do not recognize it as a delicacy.
Rye flour bread is traditional for Russia, Germany, the Baltic countries and Scandinavia. In other countries, almost no one has heard of him. Every bread is sweeter in the USA. They mainly sell sliced toast, hodog buns and hamburgers. Russians note that the bread there is too airy, soft and moist.
The drink of the Eastern Slavs is hard to find in western Europe. It may seem strange, but in the United States recently, kvass is slowly turning into a new trend in the culture of soft drinks. But even if in Russia the concepts of good kvass may differ greatly from person to person, it will not be easy to find something acceptable overseas.
In Russian cuisine, dill and parsley are the two main representatives of green spices. This is not to say that dill is not used in Europe, but there it is used to prepare only certain certain dishes. It is believed that dill has too strong an aroma that can overpower all other tastes. Finding these greens in European stores will not be difficult. But do not count on the fact that it will be available at any grocery store.
In Spain, they love dried cod and tuna; in Portugal, they enjoy eating dried sardines. Salted fish is dried both in the Netherlands and in the Scandinavian countries. But there they prefer sea fish, but try to find bream, roach or perch.
Doctor’s sausage cannot be called a traditional Russian product. This is a purely Soviet invention, produced in conditions of total shortage. But even now, during the period of sausage abundance, it is also popular among Russians. Therefore, many people who have left the country sincerely miss her abroad.
What product will you miss if fate throws you into a foreign land?