On traditional dishes of national cuisine. Russian folk dishes: names, history, photos

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

During the time of Catherine the Second, refined Russian-French cuisine reached its apogee, spreading among the aristocracy - such dishes as beef stroganoff, Kiev cutlet, Oryol veal, charlotte were popular. In the 19th century, potatoes began to be grown in Russia, which became 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 in Russian cuisine fresh vegetables used little, and the menu of cold snacks is not formed. The most popular cold salad is the Olivier salad, which, like many other cult dishes, gained popular love during the Soviet era. Jellied meat is another traditional cold dish. Smoked meat and fish products are popular.

A wide range of soups is one of the main distinguishing features of Russian cuisine. In Russia, they have always loved soups - both cold and hot. Among cold soups, the most popular are okroshka and turya, among hot ones - cabbage soup ( cabbage soup), fish soup (fish soup), borscht (soups with beets), pickles (with pickles), hodgepodge. The flavor range of soups is traditionally completed with the addition of sour cream. Meat is widely used in Russian cuisine. The most popular meat dish in Soviet time cutlets became. Many hot Russian dishes national cuisine prepared from stuffed wheat dough- in particular, dumplings and dumplings. Traditional Russian pies from yeast dough with fillings. Kulebyaka is considered a traditional Russian pie.

Without a doubt, Russian cuisine, recipes with photos of whose dishes you will find in this section, is famous all over the world for the most a 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. Those who came to Russia from France thin pancakes it is customary to call 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, cereals, potatoes. Often sour cream, horseradish, mustard or gravy are served with a hot one. Sauerkraut and pickled vegetables are the key element of many dishes: cucumbers, cabbage and mushrooms.

Traditional Russian cuisine is characterized by specific drinks, many of which are already unpopular. Since the 12th century, a hot honey drink sbiten was known in Russia, which practically no one prepares today. But still popular is kvass, which is traditionally made from black bread, as well as fruit drink (fruit or berry broth) and jelly (a drink thickened with starch).

They are very popular in Russia and alcoholic drinks... The oldest of them is mead. Vodka is often considered the Russian national drink, although discussions about the place of the invention of vodka are still ongoing. Tea became one of the most popular drinks in Russia after the development of Siberia - for its preparation they even began to use specific dishes (for example, a samovar). Tea is drunk sweet, with sugar or jam. It was once customary to drink tea from a saucer, not from a cup. Traditional Russian desserts are gingerbread and grandma, which gained popularity in the 18th century, when Western culinary traditions greatly influenced Russian cuisine.

Delicious and easy-to-prepare "Chaika" salad - a classic of Soviet cuisine! Despite the simplicity and the small amount of ingredients, the salad with cheese, eggs and peas has a rather original taste. A wonderful simple salad for the holiday and on a weekday!

eggs, hard cheese, canned green peas, onions, green onions, mayonnaise, salt

Lazy cottage cheese dumplings prepared according to this recipe turn out to be very tasty, soft and airy, like white clouds. And the preparation is not difficult at all. Serve lazy dumplings it is possible in a savory version - with cracklings and feta cheese. Very tasty, satisfying and original!

Do you want to transform the familiar curd casserole with semolina to healthy dessert played with new colors? Follow this wonderful recipe- add kiwi and banana slices to the curd! Sweetness curd mass and the sourness of kiwi go well with each other, and bananas give the cottage cheese casserole an appetizing exotic flavor.

cottage cheese, banana, kiwi, kefir, eggs, sugar, semolina, baking powder, powdered sugar

Let's prepare thin pancakes on milk from two types of dough - white and with the addition of cocoa. To give the pancakes an original appearance let's make them not just monochrome, but polka dots! Pancakes with polka dots look elegant and even funny. With or without filling, but such pancakes will definitely not remain without attention! Great recipe on Shrovetide!

eggs, salt, sugar, flour, milk, cocoa powder, sunflower oil, cottage cheese, condensed milk

A very tasty and unusual minced dough pie with a chocolate-orange filling, which magically divides into two layers during baking.

flour, butter, sugar, eggs, milk, orange, lemon, chocolate, butter, sugar, eggs, orange peel, powdered sugar

Stewed potatoes with mushrooms in a slow cooker - simple and satisfying homemade dish for a family dinner. Cooking potatoes according to this recipe will take you a minimum of time, since the main work will be taken over by your kitchen assistant - a multicooker!

potatoes, fresh champignons, onions, sunflower oil, water, salt, ground black pepper, parsley

Pancake cake with sour cream and condensed milk cream - elegant and very delicious treat from ordinary pancakes! Such a pancake cake will successfully fit into any holiday menu, but it will be especially relevant during Shrovetide week. Be sure to pamper yourself and loved ones on occasion with this wonderful, tender and easy-to-prepare pancake cake!

pancakes, sour cream, condensed milk, sprinkles

Delicious, tender, almost openwork pancakes on kefir. They are baked quickly. The pancake dough is prepared using a choux method.

kefir, boiling water, flour, eggs, sugar, salt, soda, vegetable oil

A beautifully designed, intriguing layered salad "Mistress" with beets, carrots and cheese. This beetroot salad has both sweetness and spice. Puff salad"Mistress" will become unusual dish on your festive table on Valentine's Day. It is better to prepare such a salad on the eve of February 14, so that it has time to soak.

beets, carrots, hard cheese, prunes, walnuts, mayonnaise, salt, sugar, garlic, olives

Don't know where to put the pasta left over from the previous meal, or want to diversify the assortment of pasta dishes? Prepare pasta casserole with bacon and cheese! This pasta casserole will be a godsend for those who love tasty and satisfying food, but cannot spend a lot of time in the kitchen!

pasta, onion, bacon, hard cheese, garlic, cream, sunflower oil, salt, ground black pepper

The recipe is very delicious soup with chicken and dumplings from egg dough! For some reason, children often like soup with dumplings more than soup with pasta or other flour products, although there is dough both there and there. Chicken soup with dumplings is easy to prepare, it turns out rich. This is a great first course at any time of the year!

chicken legs, potatoes, onions, carrots, eggs, flour, sunflower oil, parsley, bay leaves, salt, ground black pepper, water

We all know that the liver is useful product, which must be included in the diet of both adults and children. Today we will cook turkey liver pancakes in sauce. At first glance - ordinary liver pancakes but no - creamy onion sauce works wonders. It is due to him that the pancakes are very soft, juicy and incredibly tasty. I recommend to everyone!

liver, eggs, onions, flour, bread crumbs, sunflower oil, salt, ground black pepper, onions, flour, water, cream, sunflower oil, salt ...

Pork kidneys are second-class by-products. And all because of the specific smell and taste that are inherent in the kidneys. But it is quite possible to get rid of all this! Today we will cook kidneys stewed in sour cream with vegetables. And at the same time, we will find out what measures need to be taken to properly process and prepare the kidneys.

pork kidneys, onions, carrots, garlic, sunflower oil, sour cream, soda, salt, ground black pepper

Recipe homemade cupcake on kefir, the dough for which is prepared on the basis of corn flour, with the addition of raisins and orange peel. Corn flour muffin is very tasty, has golden brown, soft aromatic crumb and beautiful sunny color. Making corn cake is easy. It is equally good with both hot and cold drinks.

butter, sugar, eggs, corn flour, wheat flour, soda, kefir, orange peel, raisins, powdered sugar, sugar glaze

Thin pancakes from potato dough with greens will surprise anyone! The dough is prepared in an elementary way. It is mixed with mashed potatoes and milk. No soda or yeast is added. Potato pancakes are good both hot and cold. With sour cream just delicious!

potatoes, milk, eggs, garlic, sugar, salt, sunflower oil, flour, herbs, water

Pancake cake with cherries and sour cream- a great treat for Shrovetide! This is going pancake cake on the principle of the "Monastyrskaya izba" cake, which means that its cut turns out to be spectacular, beautiful and appetizing!

pancakes, sour cream, cherries, powdered sugar, chocolate

If you want to please your loved ones with delicious homemade food, cook the duck in the oven. You will definitely like this recipe for baked duck with rice and sauerkraut, because it takes a minimum of your efforts to prepare it. Thanks to roasting duck in a cauldron, the meat is very soft and tender. The whole family will be happy!

duck meat, sauerkraut, rice, vegetable oil, black peppercorns, bay leaves, salt, ground black pepper

Delicious recipe pickle on fresh broth from chicken hearts. Rassolnik with chicken hearts and the beans are very satisfying and aromatic. The taste of this Kuban pickle is fresh and rich. Be sure to cook it sometime for lunch.

chicken heart, canned beans, pickled cucumbers, tomato juice, cucumber pickle, onions, potatoes, carrots, garlic, parsley, salt ...

Classic recipe salad "Mimosa" with canned fish, perhaps, is familiar to everyone. But as an experiment, you can make this salad with herring. Thanks to lightly salted fish, the taste of Mimosa salad becomes more intense. The salad is quite budgetary, which allows it to be prepared both on weekdays and on a festive table.

herring fillet, processed cheese, potatoes, carrots, eggs, onions, mayonnaise, ground black pepper, salt

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

Russian roast

For this purpose, any fatty cuts of meat are great, which are complemented by chopped potatoes in large pieces... By the way, Russian roast is the only dish awarded a title of nobility. It received it thanks to the admiration of the English king Charles II. He was so impressed with the taste of the roast beef that immediately, right at the table, he awarded him a high title.

Porridge

Previously, porridge was called anything that could be prepared from chopped food. Today we are happy to use wheat, millet, pea, buckwheat and other types of cereals. And for Christmas and for funeral dinners, it is still customary to cook kutya - porridge made from wheat or rice with the addition of honey, poppy and raisins.

Cabbage soup

The inhabitants of Russian villages prepared them in different ways, depending on their income. Some cooked cabbage soup only with onions and cabbage, while others added crushed bacon or meat. In other recipes, the ingredients include Rye flour, turnips, mushrooms and fish. And the characteristic sour taste was achieved due to sauerkraut or brine, sorrel, kvass. The editors of the site notes that cabbage soup could well be included in our rating of the most delicious dishes for less than a hundred rubles.

Siberian dumplings

In Siberia, dumplings were harvested for many months in advance, since they are wonderfully stored frozen. In the traditional recipe for minced meat, three types of meat are used: 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, it is imperative to use ice water to prepare the dough - this gives it a unique taste.

Pie

The editors of vnizyvsё.rf notes that historically pies were made from leftover food: they put inside what was left after dinner. But most of all were appreciated pies with fish filling: minced river fish, pieces of sturgeon, salmon or beluga. An open pie was poured over with melted butter or hot broth, which made it even more delicious and juicy.

Pancakes

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

Boiled pork

Today, as before, boiled pork is served hot and cut into thick slices so that guests can eat from the heart. However, as an appetizer, it is also good cold, so the hostesses often cook it a day or two before the festive event.

Kvass on rye bread

Pozharsky cutlets

There are a lot of recipes for its preparation, but in most cases boiled meat is present in the composition (as an option - boiled sausage), radish, fresh cucumber, potato, 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. So, from generation to generation are transmitted (although sometimes very dubious) folk recipes medicines for anything. The editors of the site invites you to read about the strangest and most dangerous medicines for serious diseases.
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National cuisine is a traditional set of dishes / techniques / peculiarities 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 worldwide 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 specific climate, economic / geographic / 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 kind of dishes, the specifics of serving and food ingredients are typical for it?

History 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 it will happen several centuries later. The food was as simple and varied as possible, as was required during fasting, and the Slavs strictly observed the fast. Dishes were prepared from basic ingredients: flour, meat, plant foods. After the 18th century and the emergence of a "window to Europe", Russian cuisine was filled with escalopes, steaks, entrecotes, tomatoes, omelets and sausages.

The church had a tremendous influence on the eating habits of the population. A similar process can be traced 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 a temporary abstinence from eating and drinking (both completely and restricting certain foods) to carry out spiritual and ascetic practices. It is because of such prohibitions that mushrooms, fish, cereals, wild berries, herbs, and vegetables predominate in traditional Russian cuisine.

According to the research of the historian Boltin, the peasants ate food 4 times a day. In the summer, during working hours, this indicator rose to 5: breakfast (alternatively called interception), afternoon tea, lunch, dinner, pauzhin. Breakfast was in the early morning at 6:00, lunch at 12:00, afternoon tea at 15:00, dinner at 19:00, and dinner at 23:00.

Features of the diet

In Russian cuisine, there is a wide variety of products and dishes made from them.

Bread and flour products

Bread was eaten mostly. Moreover, the word “bread” itself meant a product made from rye, which it later replaced. In addition, the ancient Russian people used. Wheat flour was intended for rolls - one of the favorite delicacies of the local population. It was noteworthy that in flour products never added, favoring 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. Tolokno was prepared mainly from oat grains. From rye and wheat flour prepared pies with various fillings: meat, cottage cheese, fish, berry, mushroom, egg. The basis for the cake could also be noodles or some kind of porridge. The locals prepared butter loaves, pancakes, pancakes, dough cones / brushwood, pereichi, nuts.

Vegetables and grains

The vast majority of the population was represented by peasants. The bulk of their diet consisted of vegetables and grains - foods that could be grown on their own on a designated plot of land. These ingredients were used to prepare pickles, cereals, bakery products, soups. The most popular soups are: hodgepodge, kalya, fish soup, botvinya, okroshka, borsch, pickle. Later, with the advent of potato, the locals got the hang of cooking 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 different types heat treatment... Vegetable food was boiled, baked, steamed, fermented, salted or pickled. There were also no problems with cereals due to the climate and fertile soils. A colossal amount of cereals grows in Russian territories, and several varieties of cereals can be separated from each type of grain - from whole to crushed.

Dairy and fermented milk products

As a seasoning, we used not foreign or familiar sets of spices. At that time, the common people did not have access to such goods. It was the main spice. Its creamy taste set off cereals, salads, soups, pastries and any other dishes. He was also held in high esteem. It was eaten in pure form, added fruit, prepared cheesecakes.

Fish dishes

Fish was most often steamed, stewed, baked, boiled, fried, stuffed with various fillings (mainly mushrooms or porridge). The fish has created a huge scope for creativity. It was also salted, dried, fermented, dried, cooked as jellied or aspic, added to fish soup, pickle or hodgepodge. Caviar was considered a rare and valuable delicacy. Fresh grained sturgeon caviar was especially revered. It was boiled in vinegar with poppy milk 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. The animals played the role of helpers in the household, not food, but over time the situation changed slightly.

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

The following types of meat were used in Russian cuisine:

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

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

desserts

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

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

Beverages

Among soft drinks popular, and. It is these drinks that can be classified as national. By the 15th century, more than 500 varieties of kvass, hundreds of variations of fruit drinks and honey liquids were prepared in Russia. The Russians did not have much love for alcoholic beverages, which refutes the myth of the drinking past of the people. The drink was prepared only for the holidays, and its strength was minimal. Most often brewed, kvass and honey vodka. The alcoholic strength varied from 1 to 6% by volume.

Ritual dishes

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

1. Kurnik. Served for a wedding. The dish is called the king of pies, festive or royal pie. It consists of several layers of dough and various fillings - lamb, beef, nuts, potatoes, porridge and others. For the wedding, the kurnik was decorated with dough figurines and various decorative elements.
2. Kutia. Served for Christmas / Kolyada. This is a memorial Slavic dish. Consists of wheat / barley or rice porridge poured with honey and. They also add nuts, jam and milk to the porridge.
3. Pancakes. Served on Maslenitsa, until the 19th century they were considered a memorial dish. A traditional Russian dessert that has not lost its popularity to this day. The product is made from batter, which is poured into a hot frying pan and fried on both sides. Pancakes are served on their own or wrapped in a variety of sweet / savory fillings.
4. Kulich / Easter / Paska. Served at Easter. A cylindrical holiday bread that is still baked for the main church holiday.
5. Omelette. Served on Trinity. In modern Russian cuisine, scrambled eggs have become a commonplace breakfast. Previously, the dish was served only for the feast of the triune deity.
6. Oatmeal jelly or cold chill. Served on Generous Evening, Ivana Kupala and memorial days. This 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 placed in cast iron pots or pots; for meat and game, they use more voluminous forms (for example, ducklings). Also, a round frying pan was easily placed in the Russian stove, both with and without a handle. To place the kitchen utensils in the oven, a tea-pot or skillet was used. 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 grab was used to install the iron pots and pots. A gardener was used to get a ready-made loaf of bread out of the oven. This is an oblong metal or wooden utensil in the shape of a shovel. Standard dishes are wooden bowls and spoons. Since the 18th century, samovars for making tea have been included in the traditional Russian kitchen utensils.

Contemporary Russian cuisine

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

Young chefs love to play up modern Russian cuisine in such a way that they would not be ashamed to present it at the world level. It is customary to set off native Russian products with spices of Asian or European motives. The chefs say that cabbage soup and dumplings are good, but it's time to move on, create a concept and rely on recognition. Now Russian cuisine is represented by pasta, bird cherry flour gingerbread, desserts with birch sap, organic farm products and a variety of plant ingredients.

The Russian McDonald's menu contains items stylized as the national food culture. In "beef a la rus" they use a rye bun instead of the usual wheat one.

Russian chefs are divided into 2 camps: some support traditions, others modernize them. This is a great option for the consumer. He will always be able to distract himself from his favorite borscht and mead with an exotic sauce or nut dumplings.

Let's say you have the opportunity to try one dish in every country in the world. How to choose the most worthy culinary attraction?

On the Quora website (a social service, a kind of online market for questions and answers), they decided to conduct a survey on this topic. Users had to name one dish at a time, which they considered the most "cult" for their country. The result is a list of 35 national dishes representing 35 countries of the world.

Australia: float pie

The float pie is known as a hangover reliever. This meat pie floating in a plate of thick pea soup. Sometimes it is seasoned tomato sauce and vinegar. This dish is especially popular in winter.

Austria: wiener schnitzel

This dish is considered one of the symbols of Austria. The classic Viennese schnitzel is a very thin piece of breaded, beaten veal, fried until golden brown in a lot of fat or butter... As a side dish, as a rule. served with potatoes or rice, and decorated with lemon and parsley.

Argentina: asado

An asado grill can be found in every self-respecting Argentinean family. In essence, this is meat cooked on coals, but its taste depends on many subtleties, and usually men - asadors are engaged in this. The dish contains meat, homemade sausage, glands, kidneys and blood sausage. Served asado with bread, salad, chimichurri sauce and red wine.

Belgium: mussels with fries

This dish can be tasted in other countries, for example, in France or the USA, but the Belgians were the first to come up with this mouth-watering combination of ingredients.

Mussels are prepared in many different ways(in wine, oil, herbal or tomato sauce) and served with salted crispy fries. And washed down with cold Belgian beer.

Brazil: feijoada

Brazil is a country with a rich and varied culinary tradition, so choosing one dish is not easy. However, Quora users settled on feijoada, a platter of black beans, baked pork, beef, spices, and cassava flour. It is usually served with rice, cabbage, orange slices and hot sauce to speed up the digestion process.

Canada: Putin

This is a very high-calorie dish originally from Quebec. It consists of French fries, cheese and sauce.

China: Xiao long bao

These are Shanghai dumplings floating in soup. In shape, xiao long bao looks even more like khinkali. They are made from different types of meat and steamed in special bamboo baskets.

Croatia: paz cheese

The world famous Pag cheese is made from sheep's milk on the island of Pag.

Egypt: Moloch

Various variations of this dish are cooked throughout northern Africa, but it gained particular popularity in its homeland - in Egypt.

The Egyptian version is made with molochea leaves (a vegetable with a bitter taste), which are separated from the stems, chopped and boiled in a broth with coriander and garlic. Molochea is served with pieces of chicken or rabbit meat, sometimes they are replaced with lamb or fish.

England: roast beef & yorkshire pudding

Once upon a time, English chefs came up with a way to use the fat dripping onto the pan while frying meat to make puddings. Roast beef with dripping pudding is now considered the national dish of England.

Georgia: khachapuri

Khachapuri is a juicy, gooey stuffed tortilla, usually stuffed with cheese or an egg.

Holland: herring

The Dutch prefer herring with a fresh bun and chopped onions.

India: tandoori chicken

In India, culinary traditions vary greatly from region to region, making it almost impossible to find one dish that represents the entire country. More curries are eaten in the north meat dishes, and in the south, preference is given to vegetables with a wide variety of spices.

However, if you still need to choose only one classic Indian dish, it will be tandoori chicken. Pieces of chicken are marinated in yogurt with the addition of spices, and then baked over high heat in a clay oven. Served as a rule with vegetables and rice.

Indonesia: Terang Bulan pie

This sweet pie in the shape of a semicircle, stuffed with all sorts of goodies - chocolate chips, grated cheese, pieces of peanuts and even bananas. These pies are sold by street vendors throughout Indonesia.

Italy: pizza

Classic italian pizza prepared from a very thin base and filling consisting of fresh tomatoes, mozzarella, basil and various meat products... In Italy, pizza is considered an art and pizzaiola is considered an artist.

Japan: katsudon

It would seem that all over the world Japan is associated with sushi, but the Japanese themselves advise travelers not to miss the opportunity to try exactly katsudon - a thin pork chop with an egg, which is placed on top of a bowl of rice.

Malaysia: nasi lemak

Nasi lemak translates as “rice with cream”. Rice is cooked in coconut milk with pieces of pandanus leaves. Served wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg.

Mexico: mole sauce

It is a very complex sauce with up to 100 ingredients, including herbs, ground nuts, butter, cocoa, meat broth and, of course, several types of chili. And they prepare the molé sauce for quite a long time - sometimes for several days.

Norway: rakfisk

Rakfisk is considered a winter dish. This is a trout that is first salted, left to ferment for several months, and then served with onions and sour cream. Norway was once a poor country where little could be grown. Since the winters in this country are long, I had to stock up on fish until the first snow and somehow store it. Pickled fish turned out to be a good way out of the situation.

Philippines: adobo

Adobo is called a spice popular in many countries, but in the Philippines it is a dish consisting of pieces of chicken or pork, stewed in a mixture. soy sauce and vinegar, and flavored with pepper, garlic and bay leaves.

Portugal: francesinha

The name of this dish translates as “little Frenchwoman. It is a sandwich of two square pieces white bread, between which there is a piece of meat, a slice of ham stuffed with olives and a blood sausage. The whole thing is covered with melted cheese and placed in a plate with tomato sauce. The francesinier is usually served with French fries and a glass of cold beer.

Romania: sarmale

Sarmale is a Romanian version of stuffed cabbage or dolma. It is minced rice and meat baked in small salted cabbage or grape leaves... It is considered a winter dish.

Russia: borsch

Russian users of the Quora website advised foreigners to definitely try a plate of borsch with Russian vodka.

Saudi Arabia: Kasbah

This is a rice dish with a lot of spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaves... Kasbah is usually served with meat and vegetables.

Scotland: smoked salmon

Served on toasted bread made from wholemeal with butter or curd and cheese paste. The Scots love to sprinkle lemon juice on the fish.

Slovakia: cheese dumplings

These are small potato dumplings seasoned with soft cheese and bacon.

Slovenia: Kranjska sausage

Small sausages made from pork, salt, pepper, water and garlic - and nothing else.

South Africa: Biltong

This is a South African variety of jerky. Most often, biltong is made from beef, but it is also excellently obtained from other types of meat, for example, ostrich. Thin strips of meat are marinated with various spices and salt and dried.

South Korea: Panchang

This traditional South Korean dish consists of many appetizers and salads served on small plates as an accompaniment to the main course and rice: kimchi (pickled vegetables with hot red peppers), namul (sautéed vegetables seasoned with sesame oil, vinegar and garlic), jung (Korean variation on pancakes), etc.

Spain: jamon Iberico

For the production of this ham, a special Iberian breed of pigs is raised, which are kept on a special acorn diet. Ham fall asleep sea ​​salt, and then hung in well-ventilated basements for a couple of years. The finished ham is cut into thin slices and served with wine, crispbread and olives.

UAE: shawarma

Shawarma is one of the dishes available for any wallet in the expensive United Arab Emirates. Perhaps the democratic nature of this dish has made it one of the most popular in the country. It is made from pita stuffed with pieces of fried meat (usually a mixture of lamb, chicken, turkey or beef) with vegetables. Tahini, hummus or hot sauce are used as a dressing.

Ukraine: dumplings

Ukrainians will gladly treat foreigners to dumplings with potatoes, cottage cheese, cabbage or meat. They will be served fried bacon with onions, and sour cream.

USA: Hamburger

It's so simple and boring. Americans recommend to take with a hamburger milkshake and fries.

Venezuela: Pabellon Criollo

This Venezuelan national dish enters chopped beef, rice, black beans and cheese. Pabellon Criollo is usually served with fried egg and fried plantain.

Based on materials