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Russia is a nation of vegetables, soups, and herrings yet over all that Russia is a nation of oats. Oats that are developed on an enormous piece of the previous Soviet region, extending from wheat to rye and oat, are utilized in pies, cakes, porridge and, obviously, bread. It doesn’t make a difference in the event that it is full bread or essentially heated bread cut into cuts, a conventional Russian table can’t miss bread. Presumably the most darling bread type among the Russians is the dark rye bread. Porridge was consistently a significant piece of Russian food. Because of the wide scope of grains a wide range of sorts of porridges can be found. The most widely recognized are made of buckwheat, millet, oats, grain or rice. The grains can be cooked with milk, margarine, sugar, salt and sticks or natural product can be included. Porridge is an incredible method to begin multi day or it tends to be filled in as a side dish. Be that as it may, grains aren’t utilized for porridge. The generally utilized buckwheat, for example, is ideal for hot soups or cold servings of mixed greens. Grechka soup can warm you up in the center of the cold and solidifying Russian winter. The formula of this dish incorporates buckwheat as the fundamental fixing, yet in addition blended with different occasional vegetables.