For the sake of fairness, let's start with the fact that many of us don't understand how in France they can serve frog legs in the best restaurants. In general, some of the traditions of our cuisine do not fit in the heads of the French and other foreigners.
Buckwheat porridge with mushrooms
In addition to us, buckwheat porridge is also eaten in Poland, Korea and Japan. In India, the attitude towards buckwheat is also positive, but not enough to cook porridge from it. Buckwheat is added to various dishes here, but it is not prepared separately from the main food. But the inhabitants of the West, not only do not eat buckwheat porridge - they do not understand at all how mushrooms can be added to porridge. Yes, they are more confused by the presence of mushrooms in porridge. In a word, it is better not to treat a guest from Europe with such a delicacy.
In general, gurus know that there are many dishes in the world that resemble our Russian cabbage soup: this is Bonn soup in Germany and cabbage soup in the Czech Republic. However, no kitchen in the world, except ours, can boast of such a spicy soup with sauerkraut, a lot of vegetables and meat. Sometimes foreigners even call our Russian cabbage soup nothing more than "salad with broth."
To begin with, foreigners are still somehow ready to perceive and love okroshka on kefir. But the fact is that most Russians cook okroshka with kvass. For foreigners, as it turns out, it is precisely the fact that sausages, hard eggs, onions and cucumbers are crumbled into kvass. Someone on the net even wittily remarked that "It's like pouring Coca-Cola over a salad."
Cool the broth and turn into jelly. Eat with horseradish. For Europeans, Americans, Asians, this seems like something out of the ordinary, because most of them present broth only hot. And in general, meat and jelly are not very compatible concepts for them.
In general, it is difficult to surprise a foreigner with a salad. But our vinaigrette, they say, evokes quite interesting facial expressions. Many people doubt whether everything inside is boiled, and still do not quite understand why it is so shallow to chop the ingredients …
Herring under a Fur Coat
This is a purely Russian invention, and it confidently shocks foreigners with its simply “wild” combination of products. At first, many are generally afraid to try it. The Chinese, as a rule, are frightened by the abundance of mayonnaise in the dish, the Europeans - by the abundance of finely grated vegetables, the Americans - by the "raw" fish, that is, herring. Although, they say, those who have been to Russia more than once, over time, begin to willingly eat this dish, which is very popular at the festive table.