National cuisine of Russia: they cooked for three and fed the fourth. National cuisine. Feast 3 Russian dishes

Russian kitchen very multifaceted and varied. It evolved over many centuries and was enriched by borrowing from the culinary traditions of other peoples. Interestingly, dishes and recipes vary greatly depending on the specific region: e.g. cuisine of the Russian North very different from cuisines of the Volga region, A Siberian- from Moscow.

Traditional food in Rus' cooked in the oven, where a special temperature regime was maintained. Therefore, in Russian cuisine such methods of processing products as baking, extinguishing, languor, evaporation, yarning(that is, frying in a pan in large quantities oils).

The basis of the diet of the Russian people has traditionally been grains (cereals, buckwheat) and vegetables - from already legendary turnips And rutabaga before radishes, beets And cabbage. In the 18th century in Russia (as is known, not without popular unrest) it was widely introduced potato, which soon displaced all other vegetables from the Russian “culinary Olympus”.

One of the features of traditional Russian cuisine is that in the old days, vegetables were practically not cut or cut very large, baked and stewed whole and almost never mixed with each other.

Perhaps no other cuisine in the world has such a variety of soups: cabbage soup, pickle, Kalya, ear, botvinya, okroshka, borsch, beetroot, cold-blooded, kulesh, solyanka... Although, we note that the word “soup” did not exist in the Russian language at all until the 18th century: soups were called “brew”, “bread”, “pottage” and so on.

Traditionally, Russian cuisine used not only the meat of domestic animals and birds ( beef, pork, mutton, chicken), but also a variety of game - intercut, venison, elk meat, quail, partridges, capercaillie, black grouse. Among Russian meat dishes - boiled pork, aspic (jelly), corned beef, stuffed pig.

In Russian cuisine, the tradition of fish dishes is very strong, and, with the exception of the “Pomeranian” lands, only River fish. One of the most popular ways of cooking fish was fishmonger- baking whole fish in dough.

It is impossible to imagine the Russian culinary tradition without a variety of baked goods. This gingerbread, wickets, shangi, koloba, Easter cakes, pies, kulebyaka, chickens, Sochniki,crumpets, cheesecakes, pretzels, koloboks, bagels, drying, rolls, pies And pies with various fillings (from fish, meat, apples, mushrooms, pears, greenery before blackberries, cloudberries, Krasnikov And latecomers) - the list can be endless. Among other flour dishes - dumplings, pancakes And pancakes.

It is impossible to imagine Russian cuisine without dairy dishes - cottage cheese(until the 18th century it was called cheese), curdled milk, sour cream, Varenets, cheesecakes(cottage cheese) and cottage cheese casseroles.

The selection of traditional drinks is also great in Russia - fruit drink, jelly, kvass, brine, sour cabbage soup(not to be confused with the soup of the same name!), forest tea(this is what is now called herbal tea), nutritious honey, beer, sbiten- and, of course, vodka and various tinctures on her.

The concept of “Russian cuisine” is as broad as the country itself. The names, taste preferences and composition of dishes differ quite significantly depending on the region. Wherever members of society moved, they brought their traditions into cooking, and at their place of residence they took an active interest in the culinary tricks of the region and quickly introduced them, thereby adapting them to their own ideas about healthy and tasty food. Thus, over time, the vast country developed its own preferences.

Story

Russian cuisine has a rather interesting and long history. Despite the fact that for quite a long time the country did not even suspect the existence of such products as rice, corn, potatoes and tomatoes, the national table was distinguished by an abundance of aromatic and tasty dishes.

Traditional Russian dishes do not require exotic ingredients or specialized knowledge, however, their preparation requires a lot of experience. The main components throughout the centuries have been turnips and cabbage, all kinds of fruits and berries, radishes and cucumbers, fish, mushrooms and meat. Grains such as oats, rye, lentils, wheat and millet were not left out.

The knowledge of yeast dough was borrowed from the Scythians and Greeks. China delighted our country with tea, and Bulgaria spoke about the methods of preparing peppers, zucchini and eggplants.

Many interesting Russian dishes were adopted from European cuisine of the 16th-18th centuries; this list includes smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become unique culinary brands of the state.

Main Ingredients

It's no secret to everyone that our state is mainly northern country, the winter here is long and harsh. Therefore, the dishes that are eaten must provide a lot of heat to help survive in such a climate.

The main components that made up Russian folk dishes are:

• Potato. A variety of dishes were prepared from it, fried, boiled and baked; chops, potato pancakes, pancakes, and soups were also made.
• Bread. This product occupies a significant place in the diet of the average Russian. This kind of food amazes with its diversity: it includes croutons, crackers, just bread, bagels and a huge number of types that can be listed ad infinitum.
• Eggs. Most often they are boiled or fried, and a large number of different dishes are prepared on their basis.
• Meat. The most commonly consumed types are beef and pork. Many dishes are made from this product, for example, zrazy, chops, cutlets, etc.
• Oil. It is very popular and is added to many ingredients. They eat it simply spread on bread.

Also, traditional Russian dishes were very often prepared from milk, cabbage, kefir and curdled milk, mushrooms, fermented baked milk, cucumbers, sour cream and lard, apples and honey, berries and garlic, sugar and onions. In order to make any dish, you need to use pepper, salt and vegetable oil.

List of popular Russian dishes

A feature of our kitchen is rationality and simplicity. This can be attributed to both the cooking technology and the recipe. A huge number of first dishes were popular, but the main list is presented below:

• Cabbage soup is one of the most popular first courses. There are a huge number of options for its preparation.
• Fish soup was popular in all its varieties: burlatsky, double, triple, team, fishermen.
• Rassolnik was most often prepared in Leningrad, home and Moscow with kidneys, chicken and goose giblets, with fish and cereals, roots and mushrooms, corn, with meatballs, and with lamb brisket.

Flour products also played an important role:

• pancakes;
• dumplings;
• pies;
• pancakes;
• pies;
• cheesecakes;
• crumpets;
• kulebyaki;
• donuts

Cereal dishes were especially popular:

• porridge in pumpkin;
• pea;
• buckwheat with mushrooms.

Meat was most often stewed or baked, and semi-liquid dishes were made from offal. The most favorite meat dishes were:

• Pozharsky cutlets;
• beef Stroganoff;
• veal "Orlov";
• capital-style poultry;
• Russian pork roll;
• offal stew;
• hazel grouse in sour cream;
• Boiled tripes.

Sweet foods were also widely represented:

• compotes;
• jelly;
• fruit drinks;
• kvass;
• sbiten;
• honeys.

Ritual and forgotten dishes

Basically, all the dishes in our cuisine have ritual significance, and some of them date back to the times of paganism. They were consumed on set days or on holidays. For example, pancakes, which were considered sacrificial bread by the Eastern Slavs, were eaten only on Maslenitsa or at funerals. And Easter cakes and Easter cakes were prepared for the holy holiday of Easter.

Kutia was served as funeral food. The same dish was also boiled for various celebrations. Moreover, each time it had a new name, which was timed to coincide with the event. The “poor” one prepared before Christmas, the “rich” one before the New Year, and the “hungry one” before Epiphany.

Some ancient Russian dishes are undeservedly forgotten today. Until recently, there was nothing tastier than carrots and cucumbers boiled with honey in a water bath. The whole world knew and loved national desserts: baked apples, honey, various gingerbreads and preserves. They also made flatbreads from berry porridge, previously dried in the oven, and “parenki” - boiled pieces of beets and carrots - these were children’s favorite Russian dishes. The list of such forgotten dishes can be continued indefinitely, since the cuisine is very rich and varied.

Original Russian drinks include kvass, sbiten and berry fruit drinks. For example, the first one on the list has been known to the Slavs for more than 1000 years. The presence of this product in the house was considered a sign of prosperity and wealth.

Vintage dishes

Modern cuisine, with all its enormous variety, is very different from the past, but still strongly intertwined with it. Today, many recipes have been lost, tastes have been forgotten, most products have become unavailable, but Russian folk dishes should not be erased from memory.

People's traditions are closely related to food intake and have developed under the influence of a wide variety of factors, among which all kinds of religious abstinence play a major role. Therefore, words such as “fasting” and “meat eater” are very common in the Russian lexicon; these periods constantly alternated.

Such circumstances greatly affected Russian cuisine. There is a huge amount of food from cereals, mushrooms, fish, vegetables, which have been seasoned with vegetable fats. There were always such Russian dishes on the festive table, photos of which can be seen below. They are associated with an abundance of game, meat, and fish. Their preparation takes considerable time and requires certain skills from cooks.

Most often, the feast began with appetizers, namely mushrooms, sauerkraut, cucumbers, and pickled apples. Salads appeared later, during the reign of Peter I.
Then we ate Russian dishes such as soups. It should be noted that the national cuisine has a rich selection of first courses. First of all, these are cabbage soup, solyanka, borscht, ukha and botvinya. This was followed by porridge, which was popularly called the mother of bread. In meat-eating days, cooks prepared delicious dishes from offal and meat.

Soups

Ukraine and Belarus had a strong influence on the formation of culinary preferences. Therefore, the country began to prepare such Russian hot dishes as kuleshi, borscht, beetroot soup, and soup with dumplings. They have become a very strong part of the menu, but national dishes such as cabbage soup, okroshka, and ukha are still popular.

Soups can be divided into seven types:

1. Cold ones, which are prepared on the basis of kvass (okroshka, turi, botvinya).
2. Vegetable decoctions are made with water.
3. Dairy, meat, mushroom and with noodles.
4. Everyone's favorite dish, cabbage soup, belongs to this group.
5. High-calorie solyankas and rassolniks, prepared on the basis of meat broth, have a slightly salty and sour taste.
6. This subcategory includes a variety of fish concoctions.
7. Soups that are made only with the addition of cereals in vegetable broth.

In hot weather, it is very pleasant to eat cool Russian first courses. Their recipes are very diverse. For example, it could be okroshka. Initially, it was prepared only from vegetables with the addition of kvass. But today there are a large number of recipes with fish or meat.

A very tasty ancient dish, botvinya, which has lost its popularity due to the labor-intensive preparation and high cost. It included such varieties of fish as salmon, sturgeon and stellate sturgeon. Various recipes can require from a couple of hours to a day to prepare. But no matter how complex the dish, such Russian dishes will bring great pleasure to a real gourmet. The list of soups is very diverse, like the country itself with its nationalities.

Urine, pickling, pickling

The most in a simple way To prepare the preparations is soaking. These Russian dishes were stocked with apples, lingonberries and cranberries, sloe, cloudberries, pears, cherries and rowan berries. In our country there was even a specially bred variety of apples that was perfect for such preparations.

According to the recipes, additives such as kvass, molasses, brine and malt were distinguished. There are practically no special differences between salting, fermentation and soaking; often it is only the amount of salt used.

In the sixteenth century, this spice ceased to be a luxury, and everyone in the Kama region began to actively mine it. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods per year. At this time, such Russian dishes arose, the names of which remain relevant to this day. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method helped to reliably can and preserve favorite foods.

Fish and meat

Russia is a country where winter lasts quite a long time, and food should be nutritious and satisfying. Therefore, the main Russian dishes always included meat, and a very varied one. Beef, pork, lamb, veal and game were perfectly prepared. Basically, everything was baked whole or cut into large pieces. Very popular were dishes made on skewers, which were called “verted”. Sliced ​​meat was often added to porridges and also stuffed into pancakes. Not a single table could do without roasted ducks, hazel grouse, chickens, geese and quails. In a word, hearty Russian meat dishes have always been held in high esteem.

Recipes for fish dishes and preparations are also amazing in their variety and quantity. These products did not cost the peasants anything at all, since they caught the “ingredients” for them themselves in large quantities. And during the years of famine, such supplies formed the basis of the diet. But expensive species, such as sturgeon and salmon, were served only on major holidays. Like meat, this product was stored for future use; it was salted, smoked and dried.

Below are several recipes for original Russian dishes.

Rassolnik

It is one of the most popular dishes, the basis of which is pickled cucumbers and sometimes brine. This dish is not typical of other cuisines of the world, such as, for example, solyanka and okroshka. Over the course of its long existence, it has changed significantly, but is still considered a favorite.

The prototype of the familiar pickle can be called kalya - this is a rather spicy and thick soup, which was prepared in cucumber brine with the addition of pressed caviar and fatty fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved dish appeared. Today's recipes are very diverse, so they are both vegetarian and non-vegetarian. Such native Russian dishes use beef, offal and pork as a base.

To prepare a well-known dish, you need to boil meat or offal for 50 minutes. Next, add bay leaves and peppercorns, salt, carrots and onions. The last of the ingredients is peeled and cut crosswise, or you can simply pierce it with a knife. Everything is boiled for another 30 minutes, then the meat is removed and the broth is filtered. Next, the carrots and onions are fried, the cucumbers are grated and also placed there. The broth is brought to a boil, the meat is chopped into pieces and added to it, it is covered with rice and finely chopped potatoes. Everything is brought to readiness and seasoned with vegetables, let it simmer for 5 minutes, add herbs and sour cream.

Aspic

This dish is eaten cold; for cooking, the meat broth is thickened to a jelly-like mass with the addition of small pieces of meat. It is very often considered a type of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Jellied meat tops Russian meat dishes and is considered an independent dish that does not require the addition of gelling substances.

Not everyone knows that several hundred years ago such a popular dish was prepared for the king’s servants. Initially it was called jelly. And they made it from leftovers from the master's table. The waste was chopped quite finely, then boiled in broth, and then cooled. The resulting dish was unsightly and of dubious taste.

With the country's passion for French cuisine, many Russian dishes, the names of which also came from there, have changed slightly. The modern jellied meat, which was called galantine, was no exception. It consisted of pre-boiled game, rabbit and pork. These ingredients were ground together with eggs, then diluted with broth to the consistency of sour cream. Our cooks turned out to be more resourceful, so through various simplifications and tricks, galantine and jelly were transformed into modern Russian jellied meat. The meat was replaced with a pork head and leg and beef ears and tails were added.

So, to prepare such a dish, you need to take the gelling components that are presented above and simmer them for at least 5 hours over low heat, then add any meat and cook for a few more hours. First, be sure to add carrots, onions and your favorite spices. After the time is up, you will need to strain the broth, disassemble the meat and place it on plates, then pour the resulting liquid and send it to harden in the cold.

Today, not a single feast is complete without this dish. Despite the fact that all Russian home-style dishes take a lot of time, the cooking process is not particularly difficult. The essence of jellied meat has remained unchanged for a long time; only its basis is transformed.

Russian borsh

It is considered very popular and loved by everyone. For cooking you will need meat, potatoes and cabbage, beets and onions, parsnips and carrots, tomatoes and beets. Be sure to add spices such as pepper and salt, bay leaf and garlic, vegetable oil and water. Its composition can change, ingredients can be added or subtracted.

Borscht is a traditional Russian dish that requires boiling meat to prepare. First, it is thoroughly washed and filled with cold water, and then brought to a boil over medium heat, the foam is removed as it appears, and then the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions into half rings, carrots and tomatoes are grated, and cabbage is finely shredded. At the end of cooking, the broth must be salted. Then cabbage is added to it, the mass is brought to a boil, and the potatoes are added whole. We are waiting until everything is half ready. Onions, parsnips and carrots are lightly fried in a small frying pan, then everything is poured with tomatoes and thoroughly stewed.

In a separate container, you need to steam the beets for 15 minutes so that they are cooked, and then transfer them to fry. Next, the potatoes are removed from the broth and added to all the vegetables, after which they are kneaded a little with a fork, as they should be soaked in the sauce. Simmer everything for another 10 minutes. Next, the ingredients are sent into the broth, and a few bay leaves and pepper are thrown in there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The prepared dish needs to sit for 15 minutes. It can also be made without adding meat, in which case it is perfect for Lent, and thanks to the variety of vegetables, it will still remain incredibly tasty.

Dumplings

This culinary product consists of minced meat and unleavened dough. It is considered famous dish Russian cuisine, which has ancient Finno-Ugric, Turkic, Chinese and Slavic roots. The name comes from the Udmurt word “pelnyan”, which means “bread ear”. Analogs of dumplings are found in most cuisines of the world.

History tells that this product was extremely popular during Ermak’s wanderings. Since then, this dish has become the most favorite among the residents of Siberia, and then the rest of the regions of wider Russia. This dish consists of unleavened dough, which requires water, flour and eggs, and minced pork, beef or lamb for the filling. Quite often the filling is made from chicken with the addition of sauerkraut, pumpkin and other vegetables.

In order to prepare the dough, you need to mix 300 ml of water and 700 grams of flour, add 1 egg and knead into a stiff dough. For the filling, mix the minced meat with finely chopped onion, a little pepper and salt. Next, roll out the dough and use a mold to squeeze out circles, put some minced meat into them and pinch them into triangles. Then boil water and cook until the dumplings float.

Russian cuisine is incredibly tasty and satisfying, amazing with its variety of dishes and unique gastronomic combinations. It is not for nothing that Jean Anthelme Brillat-Savarin, a famous French gourmet and author of the book “Physiology of Taste,” considered only three cuisines great, including Russian. For many centuries in a row, it has been an integral part of culture and a marker of the historical authenticity of the Russian people. Let's remember the original Russian dishes, the tradition of cooking which has survived to this day.

Russian roast

The first mentions of this dish date back to the reign of Tsar Alexei Mikhailovich. Then the roast was served second after the traditional soup. The essence of the dish is easily captured thanks to the root “heat” - this means that it is simmered in the oven for several hours.

Any fatty pieces of meat are excellent for this purpose, accompanied by potatoes cut into large pieces. By the way, Russian roast is the only dish awarded the title of nobility. It received it thanks to the admiration of the English king Charles II. He was so impressed by the taste of the roast beef that he immediately, right at the table, awarded him the high title.

Porridge

In Rus', porridge is not just a hearty meal, but a philosophy of life. It was porridge that was the main dish on the table of our ancestors for several centuries in a row. It was eaten with pleasure by the poor and the rich, and the great respect for this dish is easily determined by the ancient proverb “Porridge is our mother.”

Previously, porridge was the name given to everything that could be prepared from crushed foods. Today we enjoy eating wheat, millet, pea, buckwheat and other types of porridges. And for Christmas and funeral dinners it is still customary to prepare kutya - porridge made from wheat or rice with the addition of honey, poppy seeds and raisins.

Cabbage soup

This first dish has a short name and a long history. Knut Hamsun, a famous Norwegian writer, called it “an unacceptably bad meat soup” and at the same time “a wonderful Russian dish.” Indeed, cabbage soup is very contradictory both in taste and composition.

Residents of Russian villages prepared them differently depending on their income. Some cooked cabbage soup with only onions and cabbage, while others added crushed lard or meat. In other recipes, the ingredients include rye flour, turnips, mushrooms and fish. And the characteristic sour taste was achieved through sauerkraut or brine, sorrel, and kvass. The editors of the site note that cabbage soup could well be included in our ranking of the most delicious dishes under one hundred rubles.

Siberian dumplings

Since dumplings came to Russian cuisine from the Urals, it is not surprising that the most popular variety is the Siberian one. And although many countries around the world have very similar dishes (just remember Georgia, Italy and China), we consider them an original Russian dish.

In Siberia, dumplings were prepared for many months in advance, as they are perfectly stored frozen. In the traditional recipe, three types of meat are used for minced meat: elk, pork and beef. Today, Siberian dumplings have a more prosaic filling - minced pork and beef, but they are still very juicy and tasty. By the way, be sure to use ice water to prepare the dough - this gives it a unique taste.

Pie

“Unbuttoned pies” is the name given to rasstegai, a traditional Russian pastry made from savory yeast dough. At first, these open-top pies were served in taverns with soups and stews. Later they became an independent dish, leading for some time in the street trading format.

The editors of uznayvsyo.rf note that historically pies were made from leftover food: what was left after dinner was put inside. But most of all, pies with fish filling were valued: minced river fish, pieces of sturgeon, salmon or beluga. The top of the open pie was poured with melted butter or hot broth, which made it even more tasty and juicy.

Pancakes

Initially, pancakes were a ritual dish - they were prepared for the funeral table, and later also for Maslenitsa. But today these thin flatbreads, reminiscent of the sun, have become a full-fledged Russian dish without any subtext. Pancakes are mentioned in many proverbs and sayings, which once again emphasizes their popularity (for example, “The first pancake is lumpy”). They are prepared using yeast and unleavened dough, brewed with milk and water, baked in a frying pan and in a traditional Russian oven.

Pancakes with butter and dozens of filling options are very tasty: mushrooms, meat, cabbage, potatoes, liver, cottage cheese and caviar. Pancakes also became the basis for preparing kurnik - in this unique pie, thin pancakes are filled with chicken and mushrooms, and then covered with a “cap” of puff pastry. Kurnik is the king of pies, it is also called royal or festive. Very often it was served at weddings and other special events.

Buzhenina

This hearty meat dish was mentioned on the pages of Domostroi, compiled in the 16th century. However, at that time not everyone could afford it, because it was prepared from a single piece of pork, less often lamb or bear meat. Marinated and then baked boneless meat was originally called “vuzhenina” (from the word “wood” - smoke, dry).

Today, as before, boiled pork is served hot and cut into thick slices - so that guests can eat to their heart's content. However, it is also good as a cold snack, so housewives often prepare it a day or two before the special event.

Kvass on rye bread

Our ancestors prepared it from a variety of ingredients, giving it a sour or sweet taste, dark or light color, different sharpness and aroma. But it is kvass on rye bread that is considered traditional. It's amazing how delicious this drink can be, made from rye crusts, yeast, sugar and raisins! And it not only quenches thirst well, but is also used for medicinal purposes. For example, kvass has a beneficial effect on the digestive system.

Pozharsky cutlets

Pozharsky cutlets have interesting legend, associated with Emperor Nicholas I - he allegedly tasted them during a visit to Daria Pozharskaya’s tavern. She did not have the minced veal cutlets ordered by the sovereign, but she did find minced chicken, which became the main ingredient of this tasty and tender dish. The secret of Pozharsky cutlets is that chopped butter is added to the meat, which melts during frying and makes them unusually tender.

There are a lot of recipes for its preparation, but in most cases it contains boiled meat (as an option - boiled sausage), radishes, fresh cucumber, potatoes, chicken eggs, green onions, dill or parsley. And for dressing they use low-fat kefir, whey, vegetable broth, kvass and even mineral water diluted with sour cream.

Any national culture is rich in unusual traditions that relate not only to cooking, but also to many other areas of life. Thus, folk recipes for medicines for anything are passed down from generation to generation (albeit sometimes very dubious). The editors of the site invite you to read about the strangest and most dangerous medicines for serious diseases.
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National cuisine– a traditional set of dishes/techniques/features of serving a certain people. Russian cuisine has come a long way of development from wooden barrels and cast iron stoves to the latest technology and world recognition. This was facilitated by urbanization and a departure from the class and social structure of society. National cuisine is formed under the influence of a certain climate, economic/geographical/social conditions of the country. Traditional Russian food was formed from a craving for the earth, long winters, colossal physical labor and a variety of products.

How has Russian cuisine changed over the past 100 years, what dishes, specific presentation and food ingredients are typical for it?

Historical reference

There are several periods in the development of Russian cuisine. One of them falls on the XVI-XVII. As the historian Kostomarov wrote, at this time the diet of the Great Russian people was based solely on customs, and not on art, as would happen several centuries later. The food was as simple and varied as possible, as required during fasting, and the Slavs observed fasting strictly. Dishes were prepared from basic ingredients: flour, meat, plant foods. After the 18th century and the emergence of the “window to Europe,” Russian cuisine was filled with escalopes, steaks, entrecotes, tomatoes, omelettes and sausages.

The church had a colossal influence on the eating habits of the population. A similar process can be observed in other Christian countries. More than half of the days of the calendar year were fast. Fasting is a tradition with religious overtones. It provides for temporary abstinence from eating and drinking (either completely or limiting certain foods) for spiritual and ascetic practices. It is because of such prohibitions that mushrooms, fish, grains, wild berries, herbs, and vegetables predominate in traditional Russian cuisine.

According to the research of historian Boltin, peasants ate food 4 times a day. In the summer, during working hours, this indicator rose to 5: breakfast (an alternative name is interception), afternoon snack, lunch, dinner, supper. Breakfast was early in the morning - 6:00, lunch - 12:00, afternoon snack - 15:00, dinner - 19:00, dinner - 23:00.

Diet features

Russian cuisine contains a wide variety of products and dishes made from them.

Bread and flour products

They ate bread mainly. Moreover, the word “bread” itself meant a product made from rye, which was later replaced by rye. In addition, the ancient Russian people used. Wheat flour was intended for kalachi - one of the favorite delicacies of the local population. It was noteworthy that they never added flour products, giving preference to natural plant flavors.

One of the most common dishes of that period was oatmeal. This is flour that has been pounded in a mortar or ground in a mill. The grain is pre-steamed, dried, lightly fried and cleaned. Oatmeal was prepared mainly from oat grains. Pies with various fillings were made from rye and wheat flour: meat, cottage cheese, fish, berries, mushrooms, and eggs. The basis for the pie could also be noodles or some kind of porridge. Locals prepared rich loaves, pancakes, pancakes, cones/brushwood from dough, perepichi, and nuts.

Vegetables and grains

The absolute majority of the population were peasants. The bulk of their diet consisted of vegetables and grains - products that could be grown independently on a designated plot of land. Pickles, cereals, baked goods, and soups were prepared from these ingredients. The most popular soups: solyanka, kalya, ukha, botvinya, okroshka, borscht, rassolnik. Later, with the advent of potato, the locals got the hang of making sweet jelly, which is still popular in Russian territories.

The main vegetable for the Russian people was. The situation changed only in the second half of the 19th century, when potatoes became widespread.

Vegetables were eaten not only raw, but also subjected to various types heat treatment. Plant foods were boiled, baked, steamed, fermented, pickled or pickled. There were also no problems with grains due to the climate and fertile soils. A colossal amount of grain crops grow in Russian territories, and from each type of grain several varieties of cereals can be separated - from whole to crushed.

Dairy and fermented milk products

The seasoning used was not a foreign or familiar set of spices. At that time, the common people did not have access to such goods. The main spice was . Its creamy taste complemented porridges, salads, soups, baked goods and any other dishes. He was also held in high esteem. They ate it in its pure form, added fruit, and prepared cheesecakes.

Fish dishes

Fish was most often steamed, stewed, baked, boiled, fried, stuffed with various fillings (mainly mushrooms or porridge). Fish created a huge scope for creativity. It was also salted, dried, fermented, dried, prepared as a vegetable or aspic, and added to fish soup, pickle soup or hodgepodge. Caviar was considered a rare and valuable delicacy. Fresh grainy sturgeon caviar was especially revered. It was boiled in vinegar with milk of poppy seeds or salted.

Meat dishes

Meat was rarely eaten until the 17th century. Despite the fact that there are no religious prohibitions on eating meat, the locals preferred to eat grains and fish. Animals served as household helpers rather than food, but over time the situation changed slightly.

Meat should be limited only on days of fasting and special religious holidays.

The following types of meat were used in Russian cuisine:

• Domestic bird;
• all varieties of game (wild duck/ / /boar/elk meat).

Meat was divided into game and slaughter. Game is meat obtained by hunting, and slaughter is meat obtained from livestock/poultry. The product was served boiled or baked. A common practice was to add meat to first courses. Shredded meat was especially popular - cutlets, meatballs, sausages, Pozharsky cutlets, beef Stroganoff, "Orlov". But most often they cooked boiled pork - a large piece of pork baked whole in the oven.

Dessert

The most famous desserts: rolls, gingerbread, honey and jam. Baked or other baked berries/fruits are considered traditional for Russian cuisine. The Slavs boiled vegetables (mostly and) in honey in a water bath, rather than on an open fire, so as not to burn the product or damage its structure. The cooked vegetables became transparent and acquired an elastic consistency. The dish is very similar to modern unsweetened candied fruits.

As a dessert, they ate crushed berries, dried in the oven in the form of flat cakes (the prototype of modern marshmallows). Flatbreads were made from and other seasonal berries. Marshmallow was used in drinks and was even used in folk medicine as a cure for colds or vitamin deficiencies.

Beverages

Among soft drinks, it is popular, and. These drinks can be considered national. By the 15th century, more than 500 varieties of kvass and hundreds of variations of fruit drinks and honey liquids were being prepared in Rus'. Russians did not have much love for alcoholic beverages, which refutes the myth about the drinking past of the people. Booze was prepared only for holidays, and its strength was minimal. Most often they brewed kvass and honey vodka. The alcohol strength varied from 1 to 6% vol.

Ritual dishes

This is a special category of food that is closely intertwined with religious beliefs and traditions. Dishes have ritual significance and are consumed only on a special occasion - a holiday or ritual. Ritual dishes of Russian cuisine:

1. Kurnik. Served at a wedding. The dish is called the king of pies, holiday or king's pie. It consists of several layers of dough and various fillings - lamb, beef, nuts, potatoes, porridge and more. For the wedding, the kurnik was decorated with dough figures and various decorative elements.
2. Kutya. Served at Christmas/Carol. This is a funeral Slavic dish. Consists of wheat/barley or rice porridge, sprinkled with honey and. Nuts, jam and milk are also added to the porridge.
3. Pancakes. Served on Maslenitsa, until the 19th century it was considered a funeral dish. A traditional Russian dessert that has not lost popularity to this day. The product is prepared from liquid dough, which is poured onto a hot frying pan and fried on both sides. Pancakes are served as a separate dish or wrapped in various sweet/savory fillings.
4. Kulich/Easter/Easter. Served at Easter. Cylindrical holiday bread, which is still baked for the main church holiday.
5. Fried eggs. Served on Trinity Sunday. In modern Russian cuisine, scrambled eggs have become a banal breakfast. Previously, the dish was served only for the holiday of the triune deity.
6. Oatmeal jelly or kholodnik. Served on Generous Evening, Ivan Kupala and memorial days. This is a traditional drink with a dense consistency, more like jelly or loose marmalade. It was prepared by fermenting oat grains.

Features of kitchen utensils

Most Russian dishes are cooked in the oven. Food products are placed in cast iron pots or pots; for meat and game, larger forms are used (for example, ducklings). Also, a round frying pan, both with and without a handle, could easily fit into the Russian oven. To install kitchen utensils in the oven, they used a chapel or frying pan. The chapelnik is a large hook with an emphasis on a wooden handle. It is with this hook that the frying pan is grabbed, placed inside the oven, after which the chapel is carefully detached. A grip was used to install cast iron pots and pots. A gardener was used to remove the finished loaf of bread from the oven. This is an oblong metal or wooden utensil in the shape of a shovel. Standard utensils are bowls and spoons made of wood. Since the 18th century, samovars for making tea began to be considered traditional Russian kitchen utensils.

Modern Russian cuisine

Modern Russian cuisine has reached a radically new level. Chefs try to combine authentic Russian ingredients with new techniques, unimaginable sauces and spectacular presentations. There are establishments in a truly national spirit, where they cook in an oven, boil and bake over a fire, and the dishes are served by waiters in traditional costumes. Also popular are more neutral loft establishments, where the entire Russian spirit is concentrated in the menu. The main emphasis is on the best products from different parts of Russia: from Volga and Murmansk honey to Altai honey and black Caucasian walnut.

Young chefs love to play up modern Russian cuisine in such a way that it would not be a shame to present it at the world level. It is customary to highlight native Russian products with spices of Asian or European motifs. Chefs say that cabbage soup and dumplings are good, but it’s time to go further, create a concept and rely on recognition. Now Russian cuisine is represented by pasta made from, gingerbread made from bird cherry flour, desserts made with birch sap, organic farm products and a variety of plant ingredients.

The Russian McDonald's menu includes items stylized to match the national food culture. In “beef a la rus” they use rye buns instead of the usual wheat ones.

Russian chefs are divided into 2 camps: some support traditions, others modernize them. This is a great option for the consumer. He can always take a break from his favorite borscht and mead with exotic sauce or nut dumplings.

Russian cuisine is a very old culinary tradition with rich history. The peculiarities of Russian cuisine began to take shape during the times of Kievan Rus, when Western cooking traditions spread here under the influence of Byzantine culture. Even then, rye bread became very popular in Rus', becoming the main source of carbohydrates for Russian people.

Further, the cuisines of the peoples of the Great Steppe had a great influence on Russian cuisine. The Tatars and other Central Asian peoples brought to Rus' the tradition of making dumplings, dumplings and pies, smoking meat and fish, and brewing tea. Since the 18th century, when Russia increasingly began to focus on the West, Russian cuisine began to borrow various Western traditions: the preparation of chocolate and confectionery, the use of seasonings and spices.

During the time of Catherine II, refined Russian-French cuisine reached its apogee, spreading among the aristocracy - dishes such as beef stroganoff, Kiev cutlet, Oryol veal, and charlotte were popular. In the 19th century, potatoes began to be grown in Russia, becoming one of the most popular food products among peasants. Potatoes were even called “second bread.” Around the 19th century, the modern features of Russian cuisine were fully formed.

Traditionally, fresh vegetables are used little in Russian cuisine, and the menu of cold appetizers is not formed. The most popular cold salad is the Olivier salad, which, like many other iconic dishes, gained national love during the Soviet era. Another traditional cold dish is jellied meat. Smoked meat and fish products are popular.

A wide range of soups is one of the main distinctive features of Russian cuisine. In Rus', soups have always been very popular - both cold and hot. Among cold soups, the most popular are okroshka and tyurya, among hot ones - cabbage soup, ukha (fish soup), borscht (beet soups), rassolniki (with pickles), solyanka. The flavor range of soups is traditionally completed with the addition of sour cream. Meat is used very widely in Russian cuisine. Cutlets became the most popular meat dish in Soviet times. Many hot dishes of Russian national cuisine are prepared from stuffed wheat dough - in particular, dumplings and dumplings. Traditional Russian pies made from yeast dough with fillings are known all over the world. Kulebyaka is considered a traditional Russian pie.

Without a doubt, Russian cuisine, recipes with photos of dishes of which you will find in this section, is famous throughout the world for a wide variety of pancakes. However, pancakes are prepared not only in Russia, but throughout Eastern Europe. Traditional Russian pancakes are considered to be thick pancakes made from yeast dough and baked in the oven. Thin pancakes that came to Russia from France are usually called pancakes, and small pancakes fried in fat are called pancakes.

As a rule, hot dishes of Russian cuisine are usually served with a side dish - boiled vegetables, porridge, potatoes. Sour cream, horseradish, mustard or gravy are often served with hot dishes. The key element of many dishes are pickled and salted vegetables: cucumbers, cabbage and mushrooms.

Traditional Russian cuisine is characterized by specific drinks, many of which are no longer popular. Since the 12th century, Rus' has known the hot honey drink sbiten, which almost no one prepares today. But kvass, which is traditionally made from black bread, is still popular, as well as fruit drink (a fruit or berry decoction) and jelly (a drink thickened with starch).

Alcoholic drinks are also very popular in Russia. The oldest of them is mead. Vodka is often considered the Russian national drink, although there is still debate as to where vodka was invented. After the development of Siberia, tea became one of the most popular drinks in Russia - they even began to use specific utensils (for example, a samovar) to prepare it. Tea is drunk sweet, with sugar or jam. It was once customary to drink tea from a saucer rather than a cup. Traditional Russian desserts are gingerbread and babka, which gained popularity in the 18th century, when Russian cuisine was greatly influenced by Western culinary traditions.