Russian cuisine strikes the imagination with its sophistication and diversity. It combines all the best from the cuisines of many countries. It is from them that the most popular first courses of Russia are prepared – borscht, hodgepodge, pickle, cabbage soup and, of course, okroshka.
Thanks to the religiosity of Russians, many dishes from mushrooms and vegetables appeared, because meat dishes cannot be eaten during fasting. This cuisine has gained its popularity far beyond the borders of the country. Russian pancakes, salads, baked fish and a huge number of other wonderful dishes are very much loved abroad.
Since the territory of the country is simply huge, the preferences in cooking are absolutely diverse. It is quite natural that people living near lakes and reservoirs prefer fish as their main food. People living in forested areas love to hunt forest animals. Hence the culinary preferences – meat, mushrooms and berries.
Fermentation, that is, beer and brew, has always been popular in Russia. Since temperatures are very warm in summer, fermentation has been successfully used to prepare national dishes. Cabbage is fermented, cucumbers and tomatoes are pickled, and bread and other pastries are baked on the basis of yeast. Russians are very fond of drinking herbal teas and berry infusions.
Russian bread and other bakery products, as the authors of historical publications write, appeared somewhere in the 15th-16th centuries. At that time, the gifts of nature, that is, mushrooms, berries, fish and hazelnuts, were very actively eaten. In the same period, a hot liquid dish gains popularity. The meat was prepared in various ways: it was fried, boiled and baked. Milk was consumed raw, as well as in the form of cottage cheese and sour cream.
Of course, the Orthodox faith of Russians greatly influenced the formation of culinary preferences. After all, more than two hundred days a year were fasting, and it was forbidden to eat meat. Basically, dishes of national Russian cuisine are boiled or baked and very rarely fried.
Lenten dishes received their mass distribution in the period of the XVI-XVII centuries. There is a sharp difference between the cuisine of the noble and rich with the cuisine of ordinary ordinary people. More and more beef is used to prepare such dishes as corned beef. Pork goes to ham.
Finally, all the options for cooking soups were formed somewhere in the 18th century. It was at this time that pickles and all kinds of hodgepodges appeared. There are dishes prepared on the basis of unleavened dough (dumplings and noodles).
All kinds of pastries and lollipops began to be prepared for tea. Experienced chefs have made it a rule to decorate ready-made dishes. The boyars and nobles turned eating into a whole ritual. Sometimes the meal time lasted about eight hours. As before, the Russians did not grind food.
Since the end of the 18th century, a struggle began with the influence of other countries on truly Russian cuisine. Many great writers have defended real Russian cuisine and dismissed any other. And it was during this period that the cuisine of Russia appeared in all its glory and diversity, which focuses on the bulk of the country’s inhabitants. Cuisine traditions are based on the centuries-old history of national cuisine.
Meat and poultry began to be served sliced, not whole, as it was before. And only now salads and vinaigrettes have appeared on the tables of Russians. Finally, the old Russian stove gave way to a stove and dishes.
In the 20th century, white bread and flour products such as pasta and vermicelli came into use en masse. Now this is not a festive meal, but a meal for every day. A huge difference between Russian cuisine and any other is the presence of pickles and urination. Also .
there is no such quantity and variety of types of pies in any cuisine of the world. The filling for them is usually prepared from one product (mushrooms, vegetables, meat, cottage cheese and eggs). Kulebyaki are becoming popular. Russians use ready-made pies as an appetizer or as an addition to the main course. They are mainly served with borscht or soups.
Cabbage. Cabbage can rightfully be called the national vegetable of Russia. It is used as a filling in pies and pies, as a main course and as an addition to the main course. Beloved by all Russians and not only, sauerkraut is simply very popular. In ancient times, after the harvest of cabbage, whole rituals and performances were held.
Potato. Despite the fact that the potato appeared in Russia much later than other vegetables, it has become a truly national dish. Now it is very difficult to imagine a dinner table of dishes without potatoes. It was even called the second bread. Russians make pancakes from potatoes, use them as a main dish, as a filling in pies and pies, fried and baked. In general, everything that is possible with it is done.
Salted fish (salmon, caviar and fish salmon) is especially popular in Russia. An element of the national Russian cuisine are also dishes from offal and offal.