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Karelian cuisine... A characteristic feature of this cuisine is the wide use of fish of various types: salted, dried, smoked, and dried. Salted fish is used to prepare soups, second courses, and it is served with boiled potatoes. For the second courses, fish is boiled, fried, baked in dough. Vegetable salads are also prepared with fish. For the preparation of national dishes, meat is used: pork, beef, veal, poultry. Salted mushrooms are popular, which are seasoned with vegetable oil, onions or sour cream. They also prepare dishes from rye and wheat flour, cereals, and potatoes. Pancakes and flat cakes made from unleavened dough are widespread. They are eaten with cereals, mashed potatoes with butter. Fish and mushrooms baked in dough are served whole or cut into portions.

Other topics of the section "National cuisines of the peoples of the world"

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