Russian dishes have a fairly rich history and a large assortment. national cuisine... The composition of dishes of modern Russian cuisine is quite diverse, and, as a rule, their recipes involve several different options cooking, ranging from the simplest to the very complex and multi-component. Having a centuries-old tradition, the national cuisine of Russia combines both traditional primordially Russian dishes and those borrowed from other peoples.
Traditional Russian cuisine
Due to the fact that for the preparation of food in peasant Russia they used mainly the Russian oven, the main methods of thermal processing of products were cooking, languishing, stewing or baking. Fried dishes were an exception, since the design of a closed Russian oven did not allow obtaining the temperatures required for frying. The peculiarities of Russian cuisine in its traditional old version are in a wide variety of liquid, stewed or boiled dishes or dishes from baked meat, fish, poultry.
The main or first course of Russian cuisine is soups or stews. Among the first courses, the most widespread are cabbage soup, borscht, pickle, hodgepodge, fish soup, mushroom and vegetable soups, okroshka, botvinya.
The most popular all over the world are Russian cabbage soup and borscht. Cabbage soup is prepared from fresh or sauerkraut, nettle, sorrel. In modern culinary reference books, you can find several dozen different types of Russian cabbage soup: with meat, fish, poultry, mushrooms, etc.... Borscht, beetroot cabbage soup, is also rightfully considered a very popular and widespread Russian dish.
As a rule, porridge was used as the second course of Russian cuisine. Porridge was considered an indispensable attribute of any table at any time, there was even a saying: cabbage soup and porridge - our food. The prevalence of porridge was determined, firstly, by the variety of grain crops growing in Russia, and secondly, by the simplicity of their preparation.
For the preparation of porridge, crushed grain was often used, which made it possible to reduce the cooking time and obtain a product of a more delicate consistency. The porridges were seasoned with creamy and ghee, honey, berries and fruits. After the appearance of potatoes in Russia, it gradually gained popularity and became "the second bread". Recipes for cooking baked potatoes, as well as "jacket potatoes", along with porridge, are still an important part of Russian national cuisine today.
Boiled or baked fish, boiled or stewed meat, and poultry were served with porridge and potatoes used as side dishes. Fish or poultry was most often cooked whole, beef, lamb, pork and meat of large wild animals were served in large chunks, because meat products it was forbidden to grind during the preparation process.
There are features of the Russian national cuisine that are not widespread in the culinary addictions of other countries. These are pickles and pickles - Russian pickles. The most typical of them are sauerkraut, pickled or pickled cucumbers or mushrooms. Not a single festive feast of the Russian people can do without pickled, salted, soaked mushrooms, vegetables and fruits. The recipes for the most successful options for preparing these snacks are often inherited from parents to children.
It should also be noted the popular recipes for Olivier salads and vinaigrette. The latter is called "Russian salad" all over the world. Vinaigrette is a Russian invention... For its preparation, pickles and sauerkraut are used. Olivier salad can also be considered an attribute of Russian national cuisine, since it is prepared almost exclusively in Russia. The same characteristic feature of the Russian festive feast like salad and vinaigrette, is jellied meat.
Russian national drinks
The national cuisine of Russia includes such popular drinks as kvass, fruit drink and jelly. Existing kvass recipes include several dozen options for its preparation. Fruit drink and jelly based on fruit or berry broths are also a pleasant addition to the festive table. The oldest Russian can also be mentioned. low alcohol drink- mead (or honey mash), as well as many different liqueurs and liqueurs popular in Russia. However, most often foreigners remember about Russian cuisine when they see black caviar, pancakes and Russian vodka.
Culinary dough products
Initially, Russian pastries were made from yeast dough cooked in a sponge way. Yeast dough for dough began to be used in Russia much earlier than in many other countries. Pies and pies, pies, kurniki, kulebyaki and many other products were baked from different types of such dough. Various types of fish, meat of domestic animals and game, mushrooms, berries, vegetables, fruits, cottage cheese served as the filling.
Russian chefs began to use unleavened dough much later. Therefore, the range of products made from it is relatively small: noodles, dumplings, dumplings, pancakes.
Pies were necessarily served with the first courses: soup, soup, cabbage soup. Kurnik and loaf were traditionally baked for the wedding table. For "sweet" things were served sushi and bagels, rolls, koloboks, cheesecakes, rugs, donuts.
An important component of the Russian table is the traditional Russian gingerbread. Before the advent of sugar, gingerbread, like other sweet dishes, was cooked with honey. Therefore, gingerbread was originally called honey bread. Later, when various spices brought from India and the eastern states were used for the dough, honey bread began to be called gingerbread.
Gingerbread was baked mainly for the festive table, since there are many ingredients gingerbread dough was one of the expensive products. Large printed gingerbread has long been considered a good gift for various holidays, weddings, birthdays, name days. For special occasions, huge gingerbread cookies weighing up to 5 kg were baked. Gingerbread with letters became the first alphabet for children.
Gingerbread was made with various fillings and seasonings. In addition, gingerbread cookies were of various shapes: oval, round, rectangular, curly - and sizes. After the widespread use of sugar in the diet of Russian people, they began to cover the gingerbread icing sugar... In various regions of the vast country, there were special recipes making gingerbread. The most famous were and remain the Tula gingerbread.
The Orthodox Church made its contribution to the formation of Russian culinary traditions. Numerous fasts, during which it was impossible to eat meat, dairy, fish dishes, made pastries with mushroom, vegetable and fruit and berry fillings an irreplaceable component of the diet. For many religious holidays, special types of pastries were prepared, for example, Easter cakes and Easter to celebrate Christ's Resurrection.
Famous Russian pancakes and bread
Separately, it should be said about the world-famous Russian pancakes. They have long been the hallmark of Russian national cuisine. Traditional Russian pancakes were baked from yeast dough and were quite thick. Later, with the arrival of European traditions in Russian cuisine, they began to bake thin pancakes.
They were eaten with honey, vegetable oil, sour cream, jam. In addition, pancakes were stuffed with meat, cereals, cottage cheese, mushrooms, vegetables, berries and fruits.... Pancakes were used to make pancake pies with various fillings. Although pancakes were baked frequently, over time they became the main festive dish on Shrovetide. Small pancakes (pancakes) were made from sponge dough. Various fillings were added to the pancake dough, creating a wide range of flavors for this product.
Traditional Russian bread has always been black bread made from rye flour... Bread was one of the main dishes, it was consumed a lot, especially with stews, cabbage soup, okroshka, fish soup and other first courses. Rye bread is mistakenly considered the food of only common people. In fact, black bread was served at the table in merchants, boyars, and noble houses.
White bread from wheat flour began to bake much later than rye. It became the food of the mostly urban nobility. Many Russian landowners preferred traditional Russian cuisine, contrary to the misconception that Germans and French were ubiquitous chefs in landowners' houses.
In addition to rye and wheat flour, Russian cuisine used other flours for baking. cereals... Agriculture was the main occupation in Russia.
The respectful attitude to the hard work of the farmer is reflected in many rituals, customs and traditions of the Russian people. Guests have long been greeted with bread and salt, the bride at the wedding was showered with grain, the farewell of the deceased on the last journey did not pass without a funeral party.
The process of formation and development of Russian cuisine stretched over several centuries. Every now and then, mentions of it emerge in the annals of the 10th-15th centuries. and in a variety of historical documents. The classics loved to write about her in their immortal works. It was carefully studied by ethnographers. And all because she is original and incredibly rich. Developing together with her people, she reflected not only his life and customs, but also history. And all the time it improved, replenished with borrowings and expanded.
Today the phrase "Russian cuisine" is associated with cabbage soup, crispy pickles and pickled mushrooms, fragrant kulebyaka and pies, as well as unique tea from a samovar.
But even 1000 years ago, everything was a little more modest ...
The history of development
Scientists identify 4 stages in the development of Russian cuisine, each of which has its own characteristics. This:
- 1 Old Russian, dating back to the 9th-16th centuries;
- 2 Old Moscow - it fell on the XVII century;
- 3 Peter and Catherine - refers to the XVIII century;
- 4 Petersburg - combines the traditions of the end of the 18th century. and lasts until the 60s of the XIX.
Old Russian period
It was dominated by bread and flour products... The ancient Russians held pancakes, flour jelly and rye pies in high esteem. Moreover, the filling for them was vegetables, fruits, mushrooms, different types meat and fish, porridge. Already at that time, dear guests were greeted with a loaf and salt.
By the way, it was porridge in Russia that was considered a symbol of prosperity and prosperity. The word "porridge" was used to refer to ancient Russian wedding feasts. And on the tables of the Russians there was always buckwheat, barley, pearl barley, oatmeal, oatmeal or millet porridge.
In addition to her, the diet of that time included large quantities of vegetables - cabbage, turnips, radishes, peas, cucumbers. Here they loved to feast on fruits and berries. In addition to them, honey was held in high esteem by those with a sweet tooth, on the basis of which delicious syrups and jams were created. Even then, the hostesses baked gingerbread with them.
Since the XI century. in Russia, spices were used: Bay leaf and black pepper, cloves, ginger, cardamom and saffron.
Until the 17th century. here they practically did not eat meat and milk. And if they did, then they made cabbage soup and gruel from meat. They drank milk stewed or raw, made sour cream and cottage cheese from it, and did not know about the existence of cream and butter almost until the 16th century.
Around the same period, national Russian drinks appeared - kvass, sidera and hops. In 1284 beer was brewed for the first time. And in the XV century. real Russian vodka was made from rye grain.
In the XVI-XVII centuries. Old Russian cuisine was enriched with noodles and dumplings, borrowing them from the peoples of Asia.
Staromoskovsky
XVII century was marked by the division of the kitchen into the one that she preferred to know and the one that ordinary people were content with. And if earlier these differences were expressed only in the number of dishes, now special attention was paid to quality. And all because newfangled dishes and culinary techniques began to seep into traditional cuisine.
From that time on, more roasted meat, which was previously considered tasteless, began to appear on the table of the nobility. And also ham, pork pork, corned beef, roast lamb, game and poultry... At the same time, hodgepodge, pickle and basic delicacies such as jellied red fish, salted fish, black caviar were tasted.
In addition, the Russian people began to actively borrow the products of the Astrakhan and Kazan Khanates, Siberia and Bashkiria, which recently joined the state. These were raisins, figs, watermelons and melons, apricots, lemons and tea. (Although some sources claim that in some regions lemons have been consumed since the 11th century.) And hospitable hostesses began to adopt recipes delicious pies, gingerbreads, all kinds of jams and apple marshmallows. Although, according to some reports, the latter was being prepared in certain regions of Russia since the XIV century.
Thus, the XVII century. characterized by the flourishing of traditional Russian cuisine and the simplification of the simple peasant.
Petrovsko-Ekaterininsky
After the old Moscow era, a new era began - the era of Peter the Great. It differs from others by its more active borrowing of Western culinary traditions. And now the nobility more and more often brings not only overseas products and recipes of dishes, but also "subscribes" foreign chefs. They enrich Russian cuisine with pies, casseroles, rolls and cutlets, supplement it with hitherto unknown dairy, vegetable and mashed soups and decorate with sandwiches, butter and real Dutch and French cheeses.
They also replaced the name of the primordially Russian "soup" with "soup" and taught how to serve it correctly - in pots or cast iron pots.
Petersburg cuisine
This period coincided with the emergence of the "window to Europe". It was through him that they began to get into Russian cuisine traditional french, German, Italian and Dutch dishes. Among them: chops with and without bone, escalopes, entrecotes, steaks, dishes from potatoes and tomatoes, which were just brought in at that time, as well as sausages and omelettes.
At the same time, they began to pay special attention to table setting and decorating the dishes themselves. It is interesting that in the process of mastering this art, many salads, side dishes and even vinaigrette appeared.
A distinctive feature of this period is the variety of appetizers that were served to the nobility. Fish, meat, mushroom and vegetable dishes have significantly diversified Russian cuisine and made it fabulously rich and even more delicious.
Russian cuisine: our days
In subsequent years, the traditional Russian cuisine has only been enriched. Talented chefs appeared, whose names are known far beyond the borders of the country. Traveling around the world, they master the latest culinary technologies, thanks to which they can cook the most unusual and original dishes... And connect the incompatible in each of them. For example: ice cream from Borodino bread, foie gras borscht with flambé, cocktail salads, lamb with kvass sauce, crayfish neck with vegetable caviar, etc.
The zest of Russian cuisine
The national Russian cuisine has borrowed newfangled dishes and overseas culinary traditions for many centuries. Nevertheless, this did not prevent her from remaining distinctive and original. Having tasted juicy chops, entrecotes, and julienne, the Russian people did not change their habits.
And he did not give up cereals and soups, which over time only became more diverse. Has not changed the tradition of serving meals. As before, the first dish is served with hot dishes - soups, borscht, hodgepodge or cabbage soup. For the second - a side dish with meat or fish. And on the third - a sweet drink - juice, compote, fruit drink or tea. And he remained one of the most hospitable peoples in the world.
The main methods of cooking in Russian cuisine:
No matter how rich and varied Russian cuisine is, it is still based on traditional dishes recognizable in every corner of the world, namely:
Cabbage soup. They say that this dish appeared in Russia in the 9th century, at the same time as cabbage. It is a multi-ingredient soup. Cabbage soup is prepared with sorrel, fresh or sauerkraut, meat (sometimes fish or mushrooms), spices and sour dressing based on sour cream or cabbage brine. Throughout the history of its existence, its composition has practically not changed, except that the bouquet of spices for cabbage soup has been expanded.
Kulebyak. It differs from ordinary pies by the presence complex filling- from 2 to 4 types of minced meat, separated by thin pancakes. Moreover, its volume is necessarily equal to at least half the volume of the test. The first kulebyaki were made from yeast dough and layers of cabbage, eggs, buckwheat porridge, boiled fish, onions or mushrooms and decorated the tables of both nobility and ordinary people.
Kutia. A memorial dish, which is a porridge made from wheat or rice with honey, poppy seeds, raisins and milk. Prepared and served on the eve of Christmas and Epiphany, sometimes at a commemoration. It is believed that kutia takes its roots back in the days of paganism, when the memory of ancestors was honored with its help. By the way, in Russia any porridge was called the “foremother” of bread.
Noodles - borrowed pasta, incredibly popular all over the world, including Russia. The very first noodles are called Chinese, they appeared in the II millennium BC.
Kissel. This drink is at least 1000 years old. Initially, it was made from oats or wheat, later from berries. Memories of him also appear in The Tale of Bygone Years.
In the X century. during the siege of Belgorod, famine began in the city. And when the townspeople had already decided to surrender, one elder ordered to find the remnants of oats and wheat, prepare jelly from them and pour it into a tub dug into a well level with the ground. Honey uzvar was poured into another such tub. And then they invited several conquerors to taste the delicacies from the wells. A few days later, they retreated, deciding that the Russian people were fed by Mother Earth.
Ukha is a hot fish dish. Each region has its own recipe for its preparation. For example, in Don they like fish soup with tomatoes.
Stroganina is a dish made from raw, freshly frozen fish, which is served in the form of shavings with a mixture of salt and pepper. Very popular in Siberia.
Olivier salad - national New Year's dish, named after Lucien Olivier, who invented it. The traditional Russian recipe consists of "Doctor's" sausage, boiled potatoes, boiled eggs, pickled cucumbers, green peas, boiled carrots, mayonnaise and herbs.
Tea from a samovar. They say he had such a drink special taste, which was achieved both thanks to the use of the samovar itself, and thanks to the unity of the family, which gathered in the gazebo or on the veranda in order to taste it.
Pies - baked pies With different kinds fillings - fish, meat, carrots, eggs, onions and rice and small holes on top.
Pickled mushrooms and pickles are a delicacy that has existed for several centuries.
Vinaigrette - national Russian dish from beets, potatoes, carrots, green peas, pickles, onions, vegetable oil and spices, albeit borrowed.
Gingerbreads are flour products that originate in the Old Russian period.
Apple marshmallow- a traditional delicacy that has been prepared since the XIV century. with honey and apples. Modern recipes refined and may contain cinnamon, berries, etc.
Bread and salt is a treat - a kind of symbol of Russian cuisine. Today it stands for hospitality. And in ancient times it was endowed with magical meaning. Bread personified the wealth and well-being of the family, and salt protected it from troubles and bad weather. Previously, the brownie was appeased with bread and salt when entering a new house.
Soup, or soup, as they said in Russia. In fact, it is National dish Russian cuisine. Previously, it was only vegetable, later they began to add meat to it. Today, there is a huge number of soups for every taste.
Pickled apples are a kind of homemade pickles. They were popular several centuries ago.
Sauerkraut is a dish obtained from the fermentation of cabbage. It is believed that all its beneficial substances are stored in it.
Useful properties of Russian cuisine
For the abundance of soups and cereals, Russian cuisine is considered one of the healthiest. It is ideal for vegetarians and is revered all over the world. In addition, she widely uses all the gifts of nature - vegetables and fruits, each of which contains a huge amount nutrients... A special place in it is given to fermented milk products, as well as sweet drinks - compotes, jelly and juices.
Today, the average life expectancy of Russians is 71 years and, according to the assurances of sociologists, it continues to grow.
- Plates in Russia appeared in the 17th century. Prior to this, liquid meals were served in one large bowl, from which the whole family ate. Thick food, as well as meat and fish, were laid out on large pieces of bread.
- The rules of conduct at the table were strictly followed. During the meal, one could not laugh and talk loudly, or throw food. Subsequently, one explanation was given - the respect of the Russian person for food.
- A real Russian oven occupies a special place in Russian cuisine. Having existed for about 3000 years, it has managed to fulfill many functions. They cooked food in it, brewed beer and kvass, dried fruits for the winter, heated huts with it, slept on it, and sometimes also steamed in a large firebox, like in a bath.
- It was the oven that gave the dishes of Russian cuisine an exceptional taste. It observed a certain temperature regime and uniform heating was provided on all sides. Due attention was paid to the shape of the dishes - clay pots and cast iron, which differed in the size of the bottom and neck. The latter provided excellent taste qualities, amazing aroma and preservation of all useful substances of cooked dishes.
- In the old days, the Russian table was always covered with a white tablecloth and decorated with bread and salt. It was a kind of sign that guests were welcome in the house.
Historical events taking place in different countries, as well as their geographic location, culture, traditions, national characteristics and the religious beliefs of their peoples have greatly influenced national culinary recipes.
The methods of preparing many dishes have been improved over the centuries and often today, without realizing it, we use recipes and methods of preparing various dishes that have been known for a very long time.
The use of methods of cooking various dishes, a variety of kitchen utensils and utensils, and the use of various spices largely depend on the geographical location of the country. So, for example, in Asian countries, when cooking, it is customary to use a large amount of various spicy herbs, for cooking pilaf (which is very common in various Asian cuisines) - using a cauldron. Sandwiches, sandwiches, pizza, and canapes are very popular for the cuisines of European countries, America, Australia and New Zealand, which are characterized by food that can be prepared quickly enough.
Cooking methods largely depend on the culture and traditions of certain peoples. Often similar dishes differing in use different varieties meat, spices and herbs can be found in the cuisines of different nations.
The cuisine of each country is interesting and varied. We invite you to take a short excursion into the history, customs and national traditions of the cuisines of the countries of the world.
Azerbaijan is an ancient country with amazingly beautiful and diverse nature, hardworking and hospitable people, original culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of the Caucasus and deservedly enjoys wide popularity ...
One can speak of Arab cuisine as a general phenomenon inherent in the entire “Arab continent”. After all, culture and language from Morocco to the Persian Gulf have common roots. For over a thousand years, this sense of unity has not been tested by boundaries ...
Armenian cuisine is one of the most ancient on Earth. From hoary antiquity originates such a popular dish at the present time as barbecue (khorovats). Cooking technology fish dish kutap today is almost the same as 1,500 years ago. The dishes of Armenian cuisine are distinguished by their peculiar piquant taste and pungency ...
The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as a fondness for pork, pepper spices, and the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has determined the presence of common elements between the culinary traditions of the Balkan countries and the cuisines of neighboring cultures ...
Centuries old, rich and interesting story has Belarusian cuisine. For a long time, Belarusians have maintained close economic and economic ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that the Belarusian cuisine influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples greatly influenced the Belarusian ...
The principles for the development of modern British gastronomy are very similar to those in the Mediterranean. The British are striving to use local products, preferably organically grown, while introducing new ingredients that have arrived from distant lands - in particular, spices and herbs from Southeast Asia and from the shores of the Mediterranean Sea ...
Like any other national cuisine, Vietnamese cuisine formed under the influence of the country's geographical position and its history: in the south of the country more hot red peppers, dried herbs and spices are used for food. Residents of the northern part of the country prefer soups and stew ...
The basis Greek cuisine creates a relatively limited range of agricultural products. Although the appetizer is served, it often consists only of olives, bread, 'Feta' cheese and tzatziki - yoghurt mixed with grated cucumber and chives ...
Georgian cuisine - original and peculiar - has gained great popularity not only in our country, but also abroad. Many of Georgian dishes, for example, barbecue, kharcho soup, etc., have become truly international. Despite the fact that Georgia is relatively small, the difference in the direction of agricultural production of its various regions affects the nature of the cuisine ...
When we talk about Jewish cuisine, then we mean: firstly, food prepared according to the strict rules of ritual purity - "kashrut", and secondly, a set of dishes loved by Jews and different from the dishes of other nations: after all traditional recipes handed down from generation to generation, contain only the set of initial products that the Shulchan Aruch, the code of Jewish laws, allows ...
Indian people place great emphasis on food - it is more than just the process of cooking or absorbing calories. It is a ritual, a health remedy, and a source of pleasure. The ancient Indian culinary tradition had its own rules and customs governing all aspects of the cooking process ...
It is difficult to single out a single national type of cuisine on the territory of Spain. The country has a huge number of regional culinary schools, traditions and trends, and each of them may differ markedly from the generally accepted idea of Spanish cuisine ...
Italy has been a Mecca for gourmets since the days of the Roman Empire, and to this day, Italian cuisine has not lost its former splendor. When creating dishes, the culinary magicians of the Apennine Peninsula rely on the centuries-old experience of their predecessors ...
A characteristic feature of the Kazakh cuisine is the wide use of meat, milk, flour products. In the summer, almost every Kazakh family cooks ayran - spoiled milk diluted with water. They drink it like soft drink, they are seasoned with various cereal stews ...
By quality chinese food often equated with French. Cooking has always been regarded here as a real art, poets and philosophers wrote treatises on food and made recipes. Therefore we can trace thousand-year history Chinese dishes based on ancient compositions and images ...
Korean cuisine has a lot in common with Japanese cuisine. Pork, eggs, rice, soybeans, vegetables also prevail, fish and seafood occupy a significant place, a lot of spices are used for cooking. Soup occupies an important place in the diet of Koreans, without which almost no meal is complete ...
In Malaysia, where so many cultures have grown together over the centuries, national cuisine does not exist as such. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But all traditional cuisines Malaysian peoples are united by one thing - rice, or "nasi" in Malay ...
Mexican cuisine is famous all over the world for its unique taste. It is original and distinctive, combining the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and spices. Fiery hot salsas (chili and tomato) sauces - something without which Mexican cuisine cannot be imagined ...
The traditional cuisine of Moldova is famous for its diversity and sophistication due to the fact that it was formed under the influence of the cultures of many peoples who at different times stayed on the territory of the country (Ukrainians, Russians, Greeks, Jews, Germans, etc.) ...
German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially boiled, as a side dish - cauliflower, bean pods, carrots, red cabbage and etc…
Baltic cuisines - Estonian, Latvian and Lithuanian - have a number of common features due to the similarity of natural conditions and the historical development of the Baltic peoples ...
Like any other national cuisine, Russian cuisine has developed under the influence of various natural, social, economic and historical factors. The main feature of the Russian national cuisine is the abundance and variety of products used for cooking ...
It is almost impossible to single out Norwegian, Danish, Icelandic or Swedish cuisine, as they simply do not exist. But there is one common Scandinavian cuisine that unites everyone. It was shaped by the natural conditions in which the inhabitants of this region of Europe had to live ...
Thai cuisine is one of the oldest, since its foundations were laid back in the days when an independent Thai state did not exist and the Thais were one of the peoples of the southern Chinese provinces. Therefore, many ingredients and spices of modern thai food came from China. Also, the formation of Thai cuisine was influenced by the Indo-Sri Lankan culinary tradition ...
Original Tatar cuisine formed in the process of the centuries-old history of the existence of the ethnos and its interaction and contact in everyday life with neighbors - Russians, Mari, Chuvash and Mordovians, Kazakhs, Turkmen, Uzbeks, Tajiks ...
Turkish cuisine will not leave anyone indifferent - there are also nutritious meat dishes, and tender vegetable, and breathtaking desserts, and hot oriental spices and herbs. The traditions of Turkish cuisine are based on one single postulate - the taste of the main product should be felt in the dish, it should not be interrupted various sauces or seasonings ...
To fully enjoy the Uzbek feast for a European is an impossible task. Not only is the Uzbek cuisine fatty and satisfying. It is customary here to eat slowly, long and tastefully. The long line of meals boggles the untrained imagination of those accustomed to dieting. Up to ten dishes for a meal - the usual Uzbek hospitality ...
Dishes Ukrainian cuisine have won well-deserved fame in our country and abroad. Ukrainian borsch, various flour products (donuts, dumplings, dumplings, cakes, etc.), products and dishes from meat ( Ukrainian sausages, cold snacks, game, poultry, etc.), vegetable and dairy products (fermented baked milk, cheesecakes), all kinds of fruit and honey drinks are very popular ...
French cuisine is conventionally divided into three parts: widespread, regional and haute cuisine, an example of which was the court cuisine of the French kings. It is clear that this division is very arbitrary: after all, for example, a Burgundy dish, which in Paris will be considered regional, in Burgundy itself will be classified as widespread ...
The formation of Japanese cuisine was greatly influenced by China, from where some products were imported, for example, soybeans, tea and noodles, and Europe. Originally by itself Japanese food was very simple, if not to say - primitive, but at the same time very diverse ...
I’m all full, but my eyes are still hungry.
Russian dishes have never been particularly intricate, they are all simple to prepare, but tasty and satisfying. At the same time, the Russian table is one of the richest in the world - this was noted by almost all foreigners who have visited Russia since the time of Ivan the Terrible ...
Russian cuisine cannot be compared. Never and with any other kitchen. There is no French aristocracy, the delights of the Italian menu, Japanese philosophy bordering on art, vegetarian subtleties and usefulness ...
There is no magic or magic in real Russian cuisine - leave that to the Chinese who turn fish into chicken and rabbit into fish.
And gourmets are Spaniards with their ritual jamon ... And loose state miracle burgers and all kinds of junk with the ideology of fast food, killing the nation from the inside ...
Not that all these dishes are alien to us. Not because we are special. We just never bothered - we ate soups, borscht, dumplings, washed down with mead, cracked normal Russian on both cheeks Rye bread or pancakes of your choice with any filling ... We drank good old Russian kvass, and did not blow in the mustache ... Our plates were large and deep - roomy, because for Russians the size always mattered. The Russian "portion" is compared with the soul - it is always huge, large, spreads, does not know the edges - eat / drink from the heart.
Russian cuisine will never be included in the ratings and TOPs of the most delicious countries, the most exotic dishes - we just don't need all this. We don't need all this pathos, evaluators, critics, culinary Oscars. We do not cult food. We eat because it's delicious. And this taste can last for weeks and months. A simple example - could you eat frog legs every day, burn yourself with a sharp burrito every day, eat lettuce every day and squeal with delight that this is all fucking delicious? .. You can list for a long time. But Russian borscht or dumplings, cereals, pancakes, vegetable salads, Russian kvass and compotes - we can eat all of this every day and it won't get bad with us.
There is an opinion that allegedly Russian cuisine is borrowed, and a huge number of dishes do not smell of the Russian spirit. One can argue about borrowing for a long time, let specialists and experts, historians do it ... But whatever influence the overseas chefs have on Russian cuisine, it still retained its characteristic uniqueness, "trademark", hospitality, and always "absorbed" only the best culinary tricks and secrets.
The wealth of the national Russian table is undeniable. And, if we adopted something from Western cooking, then definitely only the best and most convenient to prepare.
Do not forget about how many nationalities live in Russia, whose cuisine is traditionally not alien to us. Take for example Caucasian cuisine- loved and adored by the Russian people ...
Russian cuisine is unique in its kind. From cooking methods to rich, special taste.
It is appropriate to recall the famous Russian stove with its special device, which is about four thousand years old. The Russian stove heated the dwelling, cooked food, baked bread, brewed beer and kvass, dried food in it. V old recipes even special thermal regimes are mentioned - hot oven, oven for bread, oven after bread, free spirit. The peculiarities of the Russian oven also led to the fact that boiled and stews, as well as all kinds of casseroles and baked goods (in Russia, they preferred to cook the whole beef, ducks, chickens, piglets, while the beef was stewed and fried in large pieces.
In ancient times, the Slavs ate first "roast" (a modern second dish), then "ear" (previously all soups were called so), and then "snacks" - sweet dessert, made from vegetables and fruits with honey, including from dried sweet fruits (thick compotes - boiled), or sweet flour pastries - crumpets, gingerbread, buns flavored with honey.
Until in the middle of the twentieth century sucrose appeared en masse in sweets in the USSR, Russians were fine with their teeth.
Bread is the head of everything. Rye bread is the head of everything.
From ancient times to the present day, Russian cuisine has come a long way: first, rye bread appeared, without it it is impossible to imagine a single Russian meal, after that other bread and flour products appeared - pancakes, pancakes, pies, bagels - which are still present in Russian cuisine. ... All flour products were prepared on the basis of sour text. In general, the love of a Russian person for sour and salty has ancient roots: even in ancient times, our ancestors fermented cabbage, cooked pickled apples, salted mushrooms, etc. Russian restaurants still serve this simple peasant food.
Also, at all times, all kinds of porridge cooked in a Russian oven were considered traditional Russian food. Porridge accompanies us all our life: in childhood we are fed with porridge, and on the last journey we are accompanied by kutya - a memorial dish.
The cuisine of the common Russian people has always sought to simplify, but the cuisine of the nobility - to refinement. If in a Russian oven in clay pots And in the cast-iron pot, simple dishes were prepared: cereals, soups, pies with vegetable fillings, then the royal feasts went down in history as grandiose festivals of the belly, where tables were laden with all kinds of delicious dishes. They served quail with garlic sauce, stuffed sturgeon, hares in noodles, honey gingerbread and gingerbread.
THE MOST FAMOUS DISHES IN RUSSIAN CUISINE
Russian cuisine is not only cabbage soup and porridge, although these dishes also deserve attention.
First of all, Russian cuisine is famous for its first courses: cabbage soup, hodgepodge, pickles, beetroot soup, fish soup. For some soups, for example, for the soup, it was customary to serve pastries - pies.
And in hot weather, a variety of cold soups were served for the first time: okroshka, botvinya, tyuryu.
Okroshka "Cabbage soup and porridge is our food", - has long been said in Russia. Indeed, it is difficult to overestimate the role of porridge in the diet of Russians. Historians, for example, argue that it was Russian porridge that played an important role in the fact that Suvorov's troops overcame the Alps.
Every Russian house has cereals: buckwheat, semolina, pearl barley, millet and others. Previously, porridge was cooked in large cast iron - with milk, pumpkin, sugar; in Russian ovens they were often not just cooked, but baked until crisp (such is the famous Guryev porridge).
Porridge was liquid and tough, the latter was cut into pieces and laid out in a pyramid on a dish. Not only cereals were prepared from cereals, but also side dishes, minced meat, casseroles, and cereals.
Various pastries enjoyed special respect in Russia. It is no coincidence that a pie, for example, symbolized a fertile field, a pancake - the sun.
The pies were baked with various fillings: meat, fish, vegetables. There were ritual cakes. For example, kurnik was a traditional wedding dish. Popular were fish pies (Gilyarovsky called them the favorite food of Russian actors and students), pies, pies, juicy, rolls, donuts, rolls. Not a single Maslenitsa in Russia was complete without pancakes, pancakes, pancake pies. A more modest place was occupied by unleavened dough- dumplings, pancakes, homemade noodles were made from it.
Beverages. Various kvass and poured meads are considered to be the original Russian drinks - they were prepared in huge barrels; also indispensable drinks of the Russian table were sbitni, jelly, compotes.
By the beginning of Catherine's reign, Russia had already learned how to brew beer well, distill vodka, and put liqueurs. Any self-respecting owner in the house had a "cherished cupboard" - with liqueurs, colored vodka, liqueurs, moonshine. Table wines, as a rule, were found only in wealthy houses, and therefore did not take root too much in Russian cuisine.
Meat. The Russian table has always been distinguished by a variety of meat - they ate pork, and beef, and veal, and lamb, and a wide variety of game, which in the vastness of Russia was then found in incredible quantities.
They cooked both whole carcasses (for example, the famous piglets with horseradish), and in large pieces (like English roast beefs); minced meat was less popular, but cut into long thin strips - as the cook cut the old Count Stroganov, who had difficulty chewing - received worldwide recognition under the name of beef stroganoff.
The meat was mainly stewed in a Russian stove or fried on the stove, although rotten (that is, cooked on skewers) meat was also held in high esteem by the Russians. In addition, the meat was smoked and even eaten raw (such is stroganina - thinly sliced and salted meat).
And what kind of dishes were not prepared in Russia from poultry - chickens, chickens, ducks, geese! No one festive table did not do without game - hazel grouses, black grouses, wild ducks.
A fish. There was fish invariably on the table of a Russian man: from tsarist sturgeons and white fish to ordinary ruffs, perches and crucians. The fish was stewed, cooked whole, stuffed; from it they made filling for pies and famous pies and kulebyak. They preferred to cook fresh fish, but they often prepared it for future use: they dried, salted, smoked and dried. Viziga - the dorsal cartilage of sturgeon fish - which was mainly dried, was considered especially valuable.
Today, despite the national diet, to which the Russian people have been getting used to for centuries, it is very difficult to concentrate in choosing exclusively and only Russian cuisine, and perhaps not quite right. Personally, I also really like Japanese, Italian food... But this is so - on occasion and on occasion.
Nevertheless, it is important to understand that for the same Japanese, Italians and Russians, even the composition of bacteria in the intestinal microflora is different. Therefore, in order to avoid unforeseen stomach problems, it is very important to be careful with culinary experiments. And even more so, thoroughly switch to an exotic diet. Don't believe me - ask a nutritionist. Be healthy!
Russian cuisine is not only cabbage soup and porridge, although these dishes also deserve attention. The famous gourmet Brija-Savarin recognized only 3 cuisines, including the Russian one. First of all, Russian cuisine is famous for its first dishes (bread): cabbage soup, hodgepodge, pickles (with pickles, mushrooms), kali (fish or meat soup cooked on cucumber pickle), ear. 
For some soups, for example, for the soup, it was customary to serve pastries - pies. 
In hot weather, a variety of cold soups were served for the first time: okroshka, botvinya, turyu. 
The pies were taken seriously and thoroughly. Cooking kulebyaki or kurnik takes time and skill. But what a plus: the country was a leading grain producer, so flour was always in almost any home, and the filling was based on availability. Further - the fantasy and skill of the hostess. 
Cottage cheese was actively used, it was added to the fillings of cheesecakes and shanegs. 
It is easier with pancakes, which for many have long become the hallmark of Russian cuisine. Pancakes were baked in butter, filled with filling, or put into pancake pies. 
Mushroom dishes occupy a special place in Russian cuisine: mushrooms were not only cooked or dried, as in other cuisines, but they were also prepared for future use (salted). 
Meat main courses, as a rule, were prepared on great holidays. But what a variety: from cutlets and roast offal to a whole baked pig. 
Winter in most of Russia lasts almost six months and it was a sin not to use subzero temperatures for cooking. For example, jellied meat. Fortunately, you do not need to cook selected pieces of meat. 
Fish alternative to jellied meat - jellied fish, sturgeon, for example. Although for me personally in this case, the number one is pike perch. 
There was also something to wash down the meal: sbitni, kvass, fruit drinks, honey, water, whey with raisins and boiled cabbage juice, as well as tea made from dried leaves of fireweed, that is, ivan tea. 
Appreciated and strong alcohol: they knew how to cook hop honey (mead), birch (fermented Birch juice), kvass, beer. 
In the 15th century. learned to make "bread wine" - vodka. By the 16th century, vodka had become the subject of a state monopoly: in 1533, the first Tsar's tavern opened in Moscow, on Balchug Street, opposite the Kremlin. 
Of course, over time, Russian cuisine has changed, with the advent of new products, the recipe has changed, old recipes have been forgotten. Fortunately, recipes have been preserved that allow you to get an idea of the traditional Russian feast.