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Half of the "Russian" dishes here are not exclusively Russian, but are traditional cuisine for Eastern Slavic ethnic groups. Adding them (kasha, bliny, kissel, kholodets, kvass, oladyi, paskha, etc.) here is misleading.
I can see that there are some Anglicised recipes calling for the use of peas in 'vinegret', but I have never, ever encountered this in Russian cookery books. Feel free to check the online Russian description: peas don't feature.
Could someone please find a genuine WP:RS using peas for the recipe. Sorry, but it just reminds me of Anglicised Chinese recipes swimming in carrots and peas. No, it just isn't so. --Iryna Harpy (talk) 22:34, 8 May 2016 (UTC)[reply]
No, it's not both. The issue of certain dishes not being exclusively "Russian" (such as kasha, etc.) has been discussed here, and the article/list is tagged for WP:OR because of presumptions about cultural identity and food being shoved together as WP:SYNTH. In fact, most of the list should go. I have no problems with Eastern European Slavs and Poles being treated as the main entry, but this is a list of misrepresentations. Indian curries have been popular in Britain for donkey's years. Does that make Madras beef curry a British dish? --Iryna Harpy (talk) 21:54, 7 September 2016 (UTC)[reply]
Actually, it is the modern beetroot-based borscht which is probably of Ukrainian origin. The oldest known written reference of borscht made of borschevik (heracleum sphondylium) is found in Muscovite Domostroy. Apart from that I'm not sure that the comparison to Indian curries is valid here, because a dish is considered part of a national cuisine when many people cook/eat it at home. Is it common in British families to cook Indian curry for a dinner at home? If yes, then I would say, it is nowadays part of British cuisine. Or is it rather a common meal found in oriental style or fast food restaurants ran by persons of Indian origin? E.g. chicken tikka masala is included in the List of English dishes and is claimed by some people to be a British national dish. Similarly, shashlik is found in the list of Russian dishes, because virtually every Russian family today makes shashliks for a barbeque. It is not because there are many Caucasian-style shashlik stalls in the country, but because it became part of the ethnic Russian culture in the 20th century. Same is with borscht. Almost every Russian family cooks borscht at home today, therefore I believe it should be considered Russian, as it became part of Russian cooking tradition. Indeed, basically any modern book on Russian cuisine includes borscht. In borscht you will find many local Russian varieties, such as "Siberian borscht", "Pskov borscht", "Russian Navy borscht". Using your comparison with Indian curries, are there dishes like, say, "London beef curry" or "Yorkshire chicken curry"? If there are such kinds of names, that would also indicate that curries became part of British cuisine. --Off-shell (talk) 22:43, 7 September 2016 (UTC)[reply]
I'm sorry, Off-shell, but I consider all of these 'foods by nationality' lists redundant. We already have articles on cuisine by nationality. These lists are simplistic overkill. --Iryna Harpy (talk) 22:51, 7 September 2016 (UTC)[reply]
I've honestly never come across it before, Xx236. I don't know when it was first made, but 'traditional'? Over the 20th century, people have create recipes and borrowed recipes from around the world. Just because it's uploaded to a Ukrainian site and written in Ukrainian, or a Russian site and written in Russian, doesn't mean it's a traditional anything. For a start, why would it be known by the Russian word for lemon in Ukrainian: it would be a Tsytrynyk. I'm going to remove it from this list as there's no indication of its being anything other than a lemon pie. The only corresponding trans-wiki page is in French. --Iryna Harpy (talk) 00:47, 6 October 2016 (UTC)[reply]
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