A late 19th-century samovar made in Tula, Russia, a metalworking town south of Moscow. The very first samovar factory opened in Tula in 1778. As demand for samovars grew, the town became almost synonymous with the production of the giant hot-water urns. Sheldon Luskin Collection/The Museum of Russian Art, Minneapolis hide caption

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Zakuski tables, like Slava and Luba Frumkin's, are known for their largesse. This spread includes smoked salmon and halibut, pickled green tomatoes, salted mackerel, Herring Under a Fur Coat and Georgian eggplant rolls. Deena Prichep hide caption

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Drink Vodka, Eat Pickles, Repeat: Mastering The Zakuski Spread

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There are dozens of varieties of borscht — but at its most basic, it's a beet soup with potatoes, tomatoes and often beef or pork. Flickr/Liz West hide caption

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Borscht Make Your Heart Beet? They're Serving 70,000 Gallons In Sochi

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Kitchen Time Machine: A Culinary Romp Through Soviet History

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A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Dmitry Lovetsky/AP hide caption

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America, Are You Tough Enough To Drink Real Russian Kvas?

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