Russia: Borscht The crimson colored soup is a go-to for sick Eastern Europeans. Made primarily of beets, this tart soup is a nutritional powerhouse in liquid form. While borscht recipes vary depending on the chef, many versions call for vegetables like cabbage, onions, and garlice.
Russian cuisine use a lot of common ingredients such as pork, beef, lamb, chicken, fish, potatoes and root vegetables. Porridge and bread are also common, and sour cream accompanies many dishes. Vegetable soups and stews play a particularly important role in Russian cuisine.
3. Vegemite on toast. Vegemite contains vitamin B6 which has been found to improve nausea. I'd recommend using either wholemeal, rye or white bread if you're feeling really sick, instead of grainy bread or sourdough, which is what I'd usually recommend as a dietitian.
Eating fruits and vegetables that are high in vitamin C is a smart move. Vitamin C boosts your immune system, which is how your body naturally fights off infection. If you're feeling nauseous, following the BRAT diet – bananas, rice, apples and toast – may be your preference.
If they lack inspiration offer them some nice comfort food they are unlikely to refuse: pasta, biscuits, fruit compote, yogurt, crêpes, semolina, ham, porridge, puree, rice, soup… et voilà!
Russian homemade pickled cucumbers are undoubtedly the best. They will be the most common accompaniment to your beer or vodka tasting. Pickled cucumbers can be bought in every supermarket and they're usually served in beer and vodka bars. These cucumbers go fine with any dish and local drink.
Traditional Russian breakfast features their famous big & thin pancakes (Blini), cottage cheese pancakes (Syrniki), buckwheat porridge (Kasha), and more goodness!
The national drink is an inseparable part of Russian social life.
The most widespread vegetables are cabbage, potatoes, and beets. Cabbages were used in shchi (there are over 60 types of shchi), sauerkraut, stewed cabbage, borscht, and pierogies, while beets were most popular in borscht, cold soups, and vinaigrette salads.
Over time, potatoes have become the central element in almost every Russian dish, fried, boiled, baked, mashed, cooked as cakes, and so forth.
Tea. Tea has a significant role in Russian culture. Due to the cold Northern climate, it became the most popular drink, and today is considered a national drink of Russia. Locals love to drink tea always and everywhere!
Russia has wonderful berries including red currants, black currants, blue berries, lingon berries and the elusive cloudberry which only grow around the Arctic circle. Negative aspects of Russian food includ the fact that meat is often boiled so it is has the texture and taste of leather.
Meat dishes are essential to the common Russian dinner. As varied as they are hearty, they can include pork, beef, poultry or lamb. Topping the Russian food list, and for good reason, are roasts and juicy dumplings. A Russian roast beef served with stewed potatoes and carrots could turn a vegetarian into a meat eater.
Generally, Russian people have three meals a day: breakfast, lunch, and dinner. In Russia, it doesn't take much time to cook breakfast or to eat it.
The most popular meats in Russia are pork, beef, chicken and lamb.
Over two fifth of fresh vegetable sales share over the given period in Russia was accounted to potatoes. Tomatoes followed next, with 13.2 percent sales share. Least popular vegetables among Russian consumers were carrots and beetroot, with 5.6 percent and 3.4 percent of the total, respectively.
Pretzel sticks, rusk and Coca-Cola
Here's another tip-off to nearby illness: Twice-baked bread biscuits called "Zwieback" or fistfuls of pretzel sticks. Germans consume them en masse after diarrhea or vomiting. They would add that it all goes down best with Coca-Cola classic.
China: Noodle Soup
The soupy dish is easy on the stomach if the noodles are cooked long enough. While there are many variations, noodle soup often incorporates lard and diced tomato for additional flavor.
Straciatella, or Italian egg-drop soup, is probably the most popular sick-day food in any Italian household.