As for whom is on sale in America in the “Russian“ shops?
We moved to America about five years ago. Under the terms of the contract my husband had to arrive the first, and we with the daughter - after a while. Only having settled, he called us and told except other: here I sit and I drink “Borjomi“. This drink in Moscow then was not any more, and I very much love it. “How? - I was surprised, - there Borjomi is sold?“. “Both Borjomi, and sausage any, caviar, bread - yes anything can be bought“.
Really, in so-called “Russian“ shops it is possible to buy a lot of things from what is on sale in Russia. The most part of the range is made by sausages: boiled, smoked any, sausages, sausages. All this is made by several competing local companies so there is always a choice.
Bread (black, white, Borodino and so on) and, of course, dairy products, especially kefir, cottage cheese, yogurt, sour cream. The leader here the company Layfvey (her owners Russian of Smolensk) which was beyond the narrow ethnic market for a long time. Their production including “organik“, is on sale in expensive supermarkets focused on healthy food and in usual American network shops.
And still tea. In America drink coffee or tea with flavoring additives, and good black tea needs to be looked for. British, for example, bring from the house of a box of the tea as do not recognize American at all. In the Russian shop it is possible to buy quite decent product which is pleasant even to British. It can be the Ceylon tea imported by some Californian campaign which owners are natives of the Soviet Union. Producers know the buyer, it is from there, and all do on him, the buyer, taste.
In general surprised me first that about us was often told not “arrived from Russia“, and “arrived from the Union“ (many immigrants of the first waves here). In gastronomic sense all of us - it is valid children of the USSR, though we have different flags and different culinary traditions. It is especially noticeable in departments of finished goods where everything that prepared in the Soviet kitchens during the period not without reason called by “table“ is presented: herring under a fur coat, Russian salad, pickles, a balyk, vinaigrette, chopped pork and beef (any kenguryatina), stewed eggplants, fish in batter, hot pies from a different type of the test with a miscellaneous stuffings, unleavened wheat cakes Georgian and Armenian, pilaf, sacivi...
In the USSR attempt to create the menu for the simple people from culinary masterpieces of the different countries was made. By the way, there also traditional French recipes as the Russian aristocrats were well placed on French cuisine quite often came across and she gradually became Russified. Experiment was successful, but its people could use results only partly. Such variety as in the American “Russian“ shops, was able to afford unless some chairman of regional committee.
Surprisingly how many “Russian“ shops sell fresh caviar by weight. Generally red of an Alaskan salmon. Black is in the form of canned food too, but it is not especially bought. Fresh black is ordered in bulk, as a rule, on weddings and anniversaries.
Nearly forgot about desserts. Here besides there are both the cakes produced on site, and ready sweets: gingerbreads, drying, wafers, zephyr, chocolate, chocolates. Do them in different places, even in Israel. Something is carried also from Russia. As for “A clumsy bear“, him nobody is able to do as the Moscow factories. We already also do not buy others.
People come for the Soviet champagne, Georgian wine, the Armenian cognac. Honey, vegetable and fish canned food (sprats!), jam, mustard, spices, seasoning for pilaf - you will not list everything.
All this can be bought also in so-called international network supermarkets. At us “in Chikagshchina“ them call “Greek“ because their owners Greeks. Or perhaps and therefore that there everything is valid is, as in Greece (if to trust the known saying). Products of Europe (including delicacies like frog legs, snails and so forth) plus great variety of vegetables and fruit from every corner of the world. These shops become fashionable among Americans who seek to eat more variously. Funny, there all names are written in English, and I am covered by a strange feeling when I read on price tags: servelat, moskovskaya, doctorskaya and so forth. Among the whole army of jars with sour cream surely there will be backets with Russian style sourcream (sour cream in Russian) - I buy only it (local to any comparison does not go) and everything, including Americans, I advise.
The Asian people have supermarkets, there Russians too go generally from - for abundance of vegetables, fruit (and the good prices of them) and fishes and any there crabs - lobsters.
Buyers of the Russian shops are the people speaking Russian with any reprimand (an akanye, an okanye, sho, gy and so forth) . There are also thoroughbred Americans, for example, women who she is married to the Russian men, going to accept on a visit husband`s relatives - such came across to me more than once. Both Poles, and Serbians, and other East Europeans meet. Here you understand how we are close to them on culturally - household level. Surprisingly, but in sense of food Russians are even closer to British, Germans and French, than to Americans.
Special article is drugs. Russians prefer familiar anesthetics, iodine, brilliant green, habitual European drugs - it is not always possible to find analog of it so the East European drugstores always have buyers.
When say to you that in America food rubber and that here one hamburgers - do not believe. In - the first, now in the States the fashion on all European, is also the American “gourmet“ shops in which excellent products - there quite often it is necessary to hear the Russian speech. In - the second, it is always possible to buy just products: meat, vegetables, potato - and to weld something at home. As would tell about it in the commercial, “excellent quality of raw materials provides rich taste“.
Therefore in America I learned to prepare and even became a gourmet. And I mastered not only the Russian, but also the Italian and French cuisines. So it is not necessary to complain. Unless I will lack two things. Kefir (the most ecological of layfveevskiya to any comparison to taste does not go with “A lodge in the village“) and sturgeon: fresh and smoke-cured. Here catch a sturgeon, but taste at him absolutely another. It is more fast, and it has such appetizing fragrant no streak of yellow sturgeon fat. Eh...