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Russian Rice
It is a well-known fact that rice has played an important role in people’s diets for thousands of years. This cereal grain was brought to Russia from Persia and was initially called «Saracenic millet». Russia began growing its own rice only in the 16th century. The country’s first attempts at harvesting the grain were carried out in the lower reaches of the Volga River and in the Kuban River wetlands. At the beginning of the 20th century, the Soviet government made the decision to bring rice cultivation to an industrial scale. As a result, in 1931 the Soviet Union’s only Institute for the Scientific Research of Rice was opened near the city of Krasnodar. In order for the institution to conduct its first projects, 2,000 types of grain from all over the world were brought to the institute. Russian scientists gradually developed their own varieties of rice that could adapt to the local s...
Underground World of the Azish-Tau Mountain Range
The Azish Tau Ridge in the Western Caucasus is known for its karst caves, which permeate a group of mountains, creating a complex network of underground routes. Some of them, such as the Great Azishskaya Cave, were first studied and explored many years ago and are nowadays equipped for tourist visits. The majority of these caves however, will only ever be documented and described by scientists and researchers – not tourists. RTG TV host Denis Golovko went along with professional speleologists to help study the underground pathways. Prehistoric animal bones and darkness-loving bats waited for him in the Earth’s depths, where he learned how to explore sunken caves using scuba equipment.
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18:30
Underground World of the Azish-Tau Mountain Range
THE GEOGRAPHY OF TASTE. SYRNIKI WITH MUSHROOMS, PIKE-PERCH, AND WHEY SAUCE
Everyone in Russia loves syrniki. They eat them for breakfast, prepare them as dessert, and serve them with tea. There are even some cafes that serve only syrniki! There are dozens of variations of this well-known delicacy—with chocolate, candied fruit, raisins, fresh fruit, jam, preserves, sweetened condensed milk… You might think that after all these years every possible syrniki recipe would have been brought to light – but no! Some syrniki recipes are still rather surprising. And our chef Vladimir Pavlov wants to show you one of them: syrniki with mushrooms, pike-perch, and whey sauce. Yes, you read that right. Our beloved syrniki, but savoury instead of sweet. And oh so tasty! Find out more on The Geography of Taste. On Russian Travel Guide.
Now on air
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