Due to its cold climate and long-lasting winters, Russia's culinary offerings tend to err on the starchy side, with plenty of pickling too. Grains are a major crop, with rye, buckwheat, wheat and barley commonly used in cooking, particularly when it comes to dark, dense breads. Root vegetables like beetroot, potatoes and onions, are also popular ingredients, along with mushrooms, sour cream, cabbage and the ricotta-like "farm cheese". Russian gastronomy also boasts influences from other parts of Europe. Italian immigrant labourers brought over pasta and pastries, while the Russian royal family's penchant for French flavours saw this cuisine incorporated into their own. Classic Russian dishes include beef stroganoff, chicken kiev, beetroot broth, blini and cheese dumplings.