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Russia Germans can receive a more specific name according to where and when they settled. For example, an ethnic German born in a village in Odesa is a Ukraine German, a Black Sea German and a Russia German (the former Russian Empire). Alternatively, the Germans of Odesa belong to the group of the Germans of Ukraine, of the Black Sea, of Russia ...
The dish is a traditional Black Sea Germans / Crimea Germans recipe, and through immigration became an addition to the cuisine of North Dakota. This dish, which has typically ground or minced meat and onions as a filling, is popular among the many German-Russian immigrant families of North Dakota. [1]
East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borscht was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table.
Bierock is similar to both pirogi/pirozhki of Russian cuisine and börek of Turkish cuisine. There is debate about the actual etymology of the word bierock. Traditionally it was supposed that bierock was derived from the Russian word pirog. [2] [6] [3] [7] However, a recent theory speculates that the word bierock may be derived from börek. [8]
By 1914, Germany had become Canada's enemy, and the Germans from Russia were not immune from suspicion, even though many families had not lived in Germany for hundreds of years. This period saw the suppression of many German cultural customs, including the suppression of their print media and the closure of German schools.
Knoephla / Knöpfle Knoephla soup. Knoephla, also spelled knephla / ˈ n ɛ f l ə /, is a type of dumpling, commonly used in soups in the United States.The word is related to the modern German dialect word Knöpfle, meaning little knob/button.
Pages in category "Russian people of German descent" The following 156 pages are in this category, out of 156 total. This list may not reflect recent changes. A.
Another recipe, this one from 1909, adds onions and tomato sauce, and serves it with crisp potato straws, which are considered the traditional side dish for beef Stroganoff in Russia. [ 8 ] [ 9 ] The version given in the 1938 Larousse Gastronomique includes beef strips , and onions, with either mustard or tomato paste optional.