Russian food (Еда в России).

RUSSIAN FOOD

Form 5

School № 70

Telesh Stefania Gennadievna

Russian cuisine is characterized by the natural features of the places of residence - extensive forests and long winters. The main characteristic features of traditional Russian cuisine are a variety of hot soups and porridges, mushroom dishes and pickles, pickles, pickles… on the Russian table.

Loaf (Karavai)

A loaf is a wedding wheat bread made of cow's milk, with chicken eggs and butter. Karavai is large, most often round in shape. It is divided at the wedding to treat all its participants.

Russian loaf is served with salt.

Okroshka

Okroshka is a cold soup of Russian origin. The classic soup is a mixture of mostly raw vegetables, boiled potatoes, eggs and boiled meat, such as beef, veal, with kvass (it is a soft drink made of black or rye bread). Sometimes okroshka is made with kefir.

Vinaigrette

Vinaigrette is a cold dish of Russian cuisine, an appetizer, a kind of salad, the obligatory ingredient of which in modern cooking is boiled or baked beetroot. The main ingredients for the vinaigrette are vegetables, in addition to beets. Boiled carrots and potatoes, spring onions, sauerkraut or pickles are required for it.

Solyanka

Only red fish (sturgeon) goes into the fish hodgepodge – boiled, salted, smoked. The vegetable part of the soup consists of onions, pickles, olives, capers, lemons. A lot of spices are put in the hodgepodge — pepper, parsley and dill. Solyanka can be served with sour cream.

Pancakes

Pancakes are a culinary product prepared by baking dough poured into a hot frying pan. The dough for pancakes is made of milk, eggs, sugar and flour. Pancakes are served with various fillings: condensed milk, caviar, sour cream, jam, etc.

Filling for every taste!

Kurnik

Kurnik is a Russian pie in the shape of a dome with a filling of chicken or turkey. Traditionally, kurnik was considered a dish that was served at festive events, for example, for a wedding or for Whitsunday.

In a traditional chicken pie, porridge is often used as a filling, especially buckwheat, as well as an egg with fried onions. The filling could be such products as mushrooms, berries, sauerkraut, various types of meat. Properly cooked is considered a kurnik with a large number of fillings.

Fish soup

Fish soup in Russia was prepared in different ways, which depended on the seasonality, region, affluence of families and fashion trends. There were several types of fish soup:

• white, with transparent broth and pike, perch, catfish or walleye meat;
• black, cooked from rudd, carp or crucian carp;
• amber, with a broth of a noble golden hue of sturgeon, salmon, sevryuga and beluga.

Initially, fish soup was prepared from one type of fish. Later, for a rich taste and aroma, several types of fish began to be combined within one dish. Fish fillets, fish milks and caviar were sent to the broth.

Pumpkin porridge

Pumpkin porridge is a porridge with the addition of pumpkin pulp. Pumpkin porridge is cooked on water or milk with adding of butter. Less often, pumpkin is baked for porridge. Sugar is added quite often. Pumpkin porridge is a dish for which sweet pumpkin and millet (rice) are taken in equal proportions. Pumpkin porridge is often cooked with milk, sugar or honey. Raisins and other dried fruits are added to it too.

Thank you for your attention!