Russian cuisine
The aspiration of French, American or oriental cuisines to mix together the most different components in one dish is not peculiar to Russian cuisine. Conversely, in Russia all vegetables and other foodstuffs have always been prepared and eaten separately one from another. Even salads are prepared mainly with one vegetable and are usually named by that, too: for example cucumber salad, beetroot salad, potato salad. But even at the earliest ages Russian cuisine was not monotonous. It was achieved at the expense of application of various vegetable oils, variety of ways of processing, both thermal and cold, and also of wide use of such spices as onion, garlic, fennel, pepper, selery, anis, coriander or laurel leafs. These spices were delivered to Russia in X-XI centuries. Subsequently Russian cuisine began to take over numerous meat dishes from the East