Graduates 2009, Russia

• Folk culture and cuisine
There are over 160 different ethnic groups and indigenous peoples in Russia. Ethnic Russians with their Slavic Orthodox traditions, Tatars and Bashkirs with their Turkic Muslim culture, Buddhist nomadic Buryats and Kalmyks, Shamanistic peoples of the Extreme North and Siberia, highlanders of the Northern Caucasus, Finno-Ugric peoples of the Russian North West and Volga Region all contribute to the cultural diversity of the country.
Handicraft, like Dymkovo toy, khokhloma, gzhel and palekh miniature represent an important aspect of Russian folk culture. Ethnic Russian clothes include kaftan, kosovorotka and ushanka for men, sarafan and kokoshnik for women, with lapti and valenki as common shoes. The clothes of Cossacks from Southern Russia include burka and papaha, which they share with the peoples of the Northern Caucasus.
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.