Photos of traditional Russian dishes look appetizing. But the efforts of photographers do not convey the rich flavors of Russian cuisine. Where to start if you decide to get acquainted with the culinary heritage of Russia? Of course, with the most popular Russian dishes.
They were first prepared in the Urals more than 600 years ago. The shape of dumplings resembles an auricle – from this similarity the name came, meaning “bread ear”. The recipe is simple – a mixture of ground beef, lamb and chicken, wrapped in an envelope of unleavened dough. A dense dough is kneaded on the basis of eggs.
flour and water. Dumplings are boiled in boiling salted water, where black peppercorns and a couple of bay leaves are added. Served with or without broth. Mustard, sour cream, butter are used as seasonings and sauces.
In everyday life, dumplings are prepared by the whole family. The hostess puts dishes with minced meat on the table, thinly rolls the dough into circles, and family members put minced meat and close up the corners. Usually dumplings are prepared for several meals. One part is boiled immediately, and the other part is frozen.
Usually cabbage soup is prepared from sauerkraut, adding brine. There are green cabbage soup made from sorrel. The soup preparation technology is simple: prepared ingredients are put into boiling broth without preliminary heat treatment and boiled. Only sauerkraut is stewed in advance until soft. In cabbage soup, like other dishes of Russian cuisine, greens and roots are added.
Therefore, there were several types of meat (poultry, beef, pork) and different cooking methods (boiled, fried, smoked). Now boiled beef, chicken or sausages are used in okroshka. Add fresh or pickled cucumbers, boiled potatoes, carrots. Then the meat and vegetable mixture is mixed with spicy dressing. Before serving, the dish is poured with kvass and a spoonful of sour cream is added. In the classic version, a tiny kvass is used for pouring, but it is often replaced with bread kvass.
If you come to Russia, be sure to try Russian dishes from this fish. Sturgeon moved to the table in the royal family, was considered a privilege of the nobility. It was baked whole, stuffed with vegetables and meat, made aspic. Sturgeon is a source of valuable black caviar. Now they have learned how to grow this fish in special fish hatcheries, so the sturgeon population in nature is gradually recovering.
Borsch can easily be called the main Slavic soup. It has long been shared between traditional Russian and Ukrainian cuisines. No wonder, because the history of the borscht recipe dates back several centuries. They say that for the first time they began to cook it in Kievan Rus in the XIV century. There are a lot of varieties of borscht, but traditional borscht is a soup based on beef or pork broth with the addition of vegetables – beets, cabbage, carrots and potatoes.
Borscht is served with dressing, usually cream or sour cream. In addition, borscht can be served with pie or pampushka, and Ukrainian borscht is eaten with rye bread and lard.
For jelly, those parts of the body are chosen that contain a lot of gelling substances (head, legs, ears, tails). You can put the meat with spices to cook overnight over low heat, and in the morning separate from the bones and add to the broth. Meat with broth is poured into molds and cooled. Sometimes chopped boiled carrots, garlic, and a boiled egg are placed in jellied molds.
Initially, pancakes were considered ritual food, they were prepared for Shrovetide or for a commemoration. The round shape of pancakes symbolized the sun, as well as the circle of life, the cycle. Over time, the ritual meaning of pancakes was lost, they began to bake for any reason. Pancakes are served with honey, butter, jam. Analogues of pancakes among other peoples – pancakes, crepes.
Traditionally in Russia, a lot of preparations were made for the cold season. Vegetables were usually salted or soaked. Pickled cucumbers and mushrooms were used to make soups, second courses, pies, and served as an independent dish. Salted fish and meat. In this form, the products were stored longer, and the housewives had a rich choice of ingredients in the winter.
Popular Russian food is not limited to this list. The choice of dishes depends on your taste preferences and food preferences. The range of Russian food is great, so you are sure to discover new flavor combinations. Enjoy your meal!
In the modern culinary tradition of Russian cafes and restaurants, it is considered good form to cook traditional Russian dishes. What are they? We offer a selection of 10 dishes that embody the culinary passions (and opportunities) of a peasant family before 1917.
In the Russian peasant cuisine of central Russia, the main dishes were cooked in the oven, in connection with this, the main method of cooking was languishing and baking. The frying was absent as such. Peasant life was built around a plot of land, stoves, rivers. In this regard, fish stews, cabbage soup, soups, drying and canning vegetables and fruits, tea drinking have become traditional in Russian peasant cuisine.
The basis of the diet was cabbage soup. Any dinner, whether everyday or solemn, is not complete without a first course. A kind of soup based on cabbage, with the addition of cape, carrots, onions, parsley. This dish is the most nutritious and is a very healthy food that will not allow the “drying” of the body. In the spring-summer period, sorrel or nettle were put into cabbage soup, so they turned green.
Bread. “Bread and salt!” These are the words people have greeted in Russia from time immemorial. Although food is not limited to bread and salt, this greeting has become a symbol of hospitality.
Dough products of Russian cuisine, for example, bread, began to be prepared in the evening. They poured flour into the kvass, poured in slightly warmed well water, stirred it and, covering it with a clean linen cloth, put it in a warm place. The next morning, having kneaded the dough, let it rise, and then baked loaves. The incomparable smell of freshly baked bread wafted throughout the hut.