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Only a few dishes of Russian cuisine have received international renown, but the inclusion of both hearty and finesse foods in Moscow equally serve the needs of comfort and gourmet dining.
When temperatures can drop to -30°C (-22°F) during Moscow's winter, it's no surprise that Russian food is typically hearty, with potatoes, bread, pastry and sour cream featuring as common ingredients.
Combining some of Russia's ubiquitous ingredients and a hint of French obsession, it's made with thinly sliced mushrooms, cheese, sour cream and cream and broiled/grilled for a crusty top, served in a dainty metal dish or bread crust.
While this rich, small-serving dish may not impress foreigners with its basic ingredients, it's a special dish in Russian cuisine.
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On menus you'll typically find marinated or smoked salmon served alone as a dish or with pancakes, and salted herring served in salads, a typical one colloquially named ‘herring under a fur coat' or , which covers salted herring with layers of grated boiled vegetables, beets, onions and mayonnaise.