Graduates 2009, Russia

Russian cuisine widely uses fish, poultry, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provide the ingredients for various breads, pancakes and cereals, as well as for kvass, beer and vodka drinks. Black bread is rather popular in Russia, compared to the rest of the world. Flavourful soups and stews include shchi, borsch, ukha, solyanka and okroshka. Smetana (a heavy sour cream) is often added to soups and salads. Pirozhki, blini and syrniki are native types of pancakes. Chicken Kiev, pelmeni and shashlyk are popular meat dishes, the last two being of Tatar and Caucasus origin respectively. Other meat dishes include stuffed cabbage rolls (golubtsy) usually filled with meat. Salads include Russian salad, vinaigrette and Dressed Herring.
Russia's large number of ethnic groups have distinctive traditions of folk music. Typical ethnic Russian musical instruments are gusli, balalaika, zhaleika and garmoshka. Folk music had great influence on Russian classical composers, and in modern times it is a source of inspiration for a number of popular folk bands, including Melnitsa. Russian folk songs, as well as patriotic Soviet songs, constitute the bulk of repertoire of the world-renown Red Army choir and other popular ensembles.
Russians have many traditions, including the washing in banya, a hot steam bath somewhat similar to sauna. Old Russian folklore takes its roots in the pagan Slavic religion. Many Russian fairy tales and epic bylinas were adaptated for animation films, or for feature movies by the prominent directors like Aleksandr Ptushko (Ilya Muromets, Sadko) and Aleksandr Rou (Morozko, Vasilisa the Beautiful). Russian poets, including Pyotr Yershov and Leonid Filatov, made a number of well-known poetical interpretations of the classical fairy tales, and in some cases, like that of Alexander Pushkin, also created fully original fairy tale poems of great popularity.