Zakuski

Zakuski
Ajangan	Hors d'oeuvre or snack
Panggonan asal	Eurasia
Tlatah utawa praja	Eastern Europe, Northern Europe, Asia
Woworan pokok	Cold cuts, cured fishes, mixed salads, pickled vegetables, kholodets, pirozhki, hard cheeses, caviar, roe, canapés, open sandwiches, breads
	Buku masakan: Zakuski Médhia: Zakuski

Zakuski (jamak saka basa Ruslan : закуски[zɐˈkuskʲɪ] ; zakuska tunggal saka закуска; Basa Polen : zakąski, zakąska ) minangka bagean penting saka budaya panganan Ruslan lan istilah ing pirang-pirang negara sing ngomongake Slavia kanggo hors d'oeuvres, entrées lan cemilan sing adhem,^[1]^[2] minangka kursus kaya utawa "sing dituju tindakake saben dijupuk saka vodka utawa ngombe alkohol liyane. " ^[3] Tembung kasebut tegese duwe gigitan .^[4] Iki bisa uga diwiwiti lan dipengaruhi liwat gabungan budaya Slavia, Viking-Nordik lan oriental ing wilayah awal Rus kayata Republik Novgorod .^[5]^[6]^[7]

Zakuski khas kalebu potongan adhem, iwak sing wis diobati, salad campuran, kholodet (sele daging), pirogs utawa pirozhki, macem-macem sayuran acar kayata tomat, bit, timun, sauerkraut, jamur jeruk, endhog setan, keju keras, kaviar, canapés, mbukak roti isi, lan roti .

^[2]^[8]

Galeri[besut | besut sumber]

Timun timun minangka zakuska kanggo vodka sing bening
Pirozhki, tomat acar, salad campuran
Kholodets
Canape karo sprats
Salad Olivier
Herring brined utawa pickled
Salad Sauerkraut
Herring busana
Roti karo salo
Julienne [ru]
Squash spread [ru]
Kolbasa (sosis)
Potongan adhem
Endhog setan

Referensi[besut | besut sumber]

↑ "Zakuski". Culture and Customs of Russia. Greenwood Publishing Group. 2000. ISBN 9780313311017.
↑ ^a ^b "Zakuski". The Oxford Companion to Food. Oxford: Oxford University Press. 2014. kc. 889–890. ISBN 9780191040726. Masalah sitiran: Tenger <ref> ora trep; jeneng "OCF" diwedharaké ping bola-bali déné isiné béda
↑ Encyclopaedia of Contemporary Russian
↑ Закуска. С.И. Ожегов, Н.Ю. Шведова. Толковый словарь русского языка. Азъ, 1992 (in Russian)
↑ Sharon, Hudgins (2018-05-15). T-bone whacks and caviar snacks : cooking with two Texans in Siberia and the Russian Far East. Hudgins, Tom. Denton, Texas. kc. 18. ISBN 9781574417227. OCLC 1035845794.
↑ "Food". Dibukak ing 7 November 2018.
↑ Oliviu., Felecan (2013). Onomastics in Contemporary Public Space. Bughesiu, Alina. Newcastle upon Tyne: Cambridge Scholars Publishing. kc. 340. ISBN 9781443852173. OCLC 861081474.
↑ JOC All New Rev. - 1997 - Irma S. Rombauer, Marion Rombauer Becker

[CCR-1] "Zakuski". Culture and Customs of Russia. Greenwood Publishing Group. 2000. ISBN 9780313311017.

[OCF-2] "Zakuski". The Oxford Companion to Food. Oxford: Oxford University Press. 2014. kc. 889–890. ISBN 9780191040726. Masalah sitiran: Tenger <ref> ora trep; jeneng "OCF" diwedharaké ping bola-bali déné isiné béda

[3] Encyclopaedia of Contemporary Russian

[4] Закуска. С.И. Ожегов, Н.Ю. Шведова. Толковый словарь русского языка. Азъ, 1992 (in Russian)

[5] Sharon, Hudgins (2018-05-15). T-bone whacks and caviar snacks : cooking with two Texans in Siberia and the Russian Far East. Hudgins, Tom. Denton, Texas. kc. 18. ISBN 9781574417227. OCLC 1035845794.

[6] "Food". Dibukak ing 7 November 2018.

[7] Oliviu., Felecan (2013). Onomastics in Contemporary Public Space. Bughesiu, Alina. Newcastle upon Tyne: Cambridge Scholars Publishing. kc. 340. ISBN 9781443852173. OCLC 861081474.

[JOC-8] JOC All New Rev. - 1997 - Irma S. Rombauer, Marion Rombauer Becker

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