We have already talked about the best recipes of Italian and French cuisine, and now it’s time to talk about one of my favorite cuisines – Russian. We all know the taste of Russian cuisine from childhood, and, as often happens with what is close and familiar, sometimes we belittle its dignity. Meanwhile.
Russian cuisine, although not among the most popular, cannot but be called great. No other cuisine in the world knows so many different dishes from river fish and forest mushrooms, no other cuisine has given rise to such a number of unique not even recipes, but types of dishes, and thanks to the gigantic expanses and the spread of climatic zones, Russian cuisine is the most diverse of the northern ones.
It is clear that Russian cuisine is unlikely to surprise someone who reads this text, so I went the other way. This selection includes those of my favorite Russian dishes that I want to cook not “for show” or out of necessity, but because it is delicious.
Russian cuisine has withstood a lot of trials, and don’t be surprised that I give some recipes in my own adaptation: after all, making your own touches, and then arguing to the point of hoarseness about which recipe is right and which is not, is completely natural in the case of with a cuisine that you have known since childhood.
Traditional Russian cuisine may not be too elegant, but one thing cannot be taken away from it: few people have come up with such a number of various fermentations, urinations and pickles. It is not surprising that all this abundance was not only used in its original form, but also became the basis for hot dishes.
cabbage soup and soups. Selyanka is the same: although its varieties are divided into meat, fish and mushroom, the basis is still the same – a sour-salty combination of pickles, to which capers, olives and lemon are usually added. And the fish hodgepodge that you get as a result of these simple efforts will be not only an excellent first course, but also a miraculous hangover breakfast.
Rabbit in sour cream
The rabbit is destined for a discreet but important role in world gastronomy: wherever these animals are found, there is a rabbit dish, special and original. In Russia, it is a rabbit in sour cream. Rabbits – and hares, by the way – are stewed in sour cream for the same reason that in the Canary Islands rabbit is stewed in salmorejo sauce.
and in continental Europe they cook rabbit in wine. Rabbit meat, which is completely lean in itself, requires special handling, and slow simmering in a rich-tasting sauce is the best way to cook tender meat that falls off the bones on its own. And the Russian clay pot is an eloquent answer to the question why our rabbit in sour cream is the tastiest.
Cottage cheese pancakes
Cheesecakes are a universal dish that is probably prepared from time to time in every home. If you like to have breakfast with sense and arrangement, you, of course, have your own unique recipe for making cottage cheese pancakes.
I don’t mind, but I’ll just share my own – nothing special, just a recipe for delicious cheesecakes, which you will turn to again and again. Why? There is simply nothing extra in this recipe. Fresh cottage cheese, an egg, just a little flour, a pinch of love – and tender, delicious cheesecakes are ready.
Pies with egg and green onions
In the first place, I put pies with carrots: its sweetness in half with a deep, chthonic smartness gave rise to a combination of flavors that was simple to disgrace, but caused instant addiction. As a child, of course, I did not understand this, but simply considered pies with carrots to be tastier than pies with cabbage.
which, however, I also loved very much and was ready to absorb dozens. Pies with egg and green onions also occupy an important place in my personal hit parade. And even though now, when I grew up, it is not possible to regularly eat pies, and pastries have been declared almost outlawed, having branded it in all conceivable and unimaginable sins. Well, well, well, let it be impossible every day. But sometimes you can, right?
. In most cases, whether in a home kitchen or in a restaurant, instead of an invigorating, spicy, refreshing summer meal, they will bring you an incomprehensible mess with doctor’s sausage, filled with sweet kvass.
Meanwhile, preparing a real Russian okroshka is no more difficult, but the result is a real delicacy, no worse than such wonderful summer soups as gazpacho, tarator or vichyssoise. And it’s a shame, after all, in fact – the third millennium is in the yard, and we still fill Olivier with kvass, and it’s good if there is no mayonnaise.
I don’t know how things are with borscht in your city, but in St. Petersburg it’s easier to “burn yourself” on borscht, either in a restaurant or at a party. Either they stuff potatoes there, or beets are greedy, or they will come up with something else to spoil the mood. Fortunately, I know exactly where to hide from these troubles.
where they cook the most delicious borscht in the city. In my house. I have no idea where she learned this, but my wife’s borscht cooks simply excellent, if you share it, then only with pride. So this is just a classic recipe for the most delicious borscht, without vacuuming, without star anise, without foie gras, without other frills. Just. Highly. Delicious. Borsch.