Traditional russian food

RUSSIAN FOOD

School: 70

Form: 6

Stolbova S.

Russian Food

• You can study the cuisine of Russia according to folk proverbs and sayings. "Rye bread is a grandpa of a bun", "Cabbage soup and porridge is our food", "Pancake is not a wedge, the belly will not split", "In the post- a radish tail", "Now it's oatmeal, tomorrow it's oatmeal; yes, like every day one, so it will get bored." But, firstly, folk wisdom ignores kulebyaki, boiled pork, triple soup, Guryev porridge and other traditional dishes. And secondly, another proverb is true here: it is better to taste once than to hear a hundred times.

Russian Food

• National dishes of Russia: history and traditions. Ah, the food is delicious in Russia! "What calves have grown up there for the annual holidays! What a bird was brought up!.. Turkeys and chickens assigned to name-days and other solemn days were fattened with nuts, geese were deprived of exercise, forced to hang motionless in a bag a few days before the holiday so that they swam with fat. What stocks there were of jams, pickles, cookies! What kind of honey, what kind of kvass was cooked, what kind of pies were baked ..." - this is how Ivan Goncharov in the novel Oblomov describes the rich, lordly cuisine of the XIX century. But folk cuisine didn't look like that at all. It was based on vegetables - cabbage, carrots, beets, turnips, rutabagas, and later potatoes. In spring, young greens were added - bear onions, nettles, quinoa, and in autumn – mushrooms.

• But meat on the tables happened infrequently. This is due to both long Orthodox fasts and the poverty of the population. Meat was eaten from Christmas to Shrovetide, meat dishes were prepared for weddings and other significant occasions. The rest of the time, they made do with empty cabbage soup (that is, not cooked in meat broth). But they ate fish more often, since it is caught even in regions with a harsh climate. And one cannot but say about one more feature of Russian cuisine. Despite the fact that seasonings in Russia have been known since the X-XI centuries, the dishes here are flavored very moderately. A pleasant aroma (but not a sharp taste) is given to the meat by black pepper and bay leaf.

Pickles

• Pickles are an indispensable source of vitamins in the cold season. To preserve the products until spring, cabbage was fermented in Russia, cucumbers and mushrooms were salted, soaked apples, cranberries and lingonberries were made.

Soups

• Soups

• Once soup was the main dish in Russia. Now it has ceased to be the main one, but it remains important . Cabbage soup is a well-known national dish of Russia, soup made of fresh or sauerkraut on beef broth. Mushroom soup is prepared in the post. To give a characteristic sour taste, cabbage brine, apples, sorrel are added to the soup. Chowder is a light vegetable soup with one main ingredient. For example, only fried onions were added to potato soup for taste, lentil soup was flavored with onions and carrots.

• Solyanka is a rich and spicy soup made from several varieties of meat and offal. Pickles are also necessarily put in the hodgepodge, lemon and olives are often added. In addition to meat, solyanka can be fish and mushroom.
• Pickle is a meat or fish soup with vegetables, cereals and pickles. Sour taste is enhanced by the addition of sour cream. Fish soup is usually made of river fish. In addition to the usual fish soup, there is also a double and triple one: in this case, broth is first cooked from low-value small fish, and then pieces of pike perch, whitefish, or even sterlet are laid in the soup. Transparent, rich broth is the most important thing in the fish soup , and therefore vegetables are put into it at a minimum (only potatoes, carrots and onions) and cut them into large chunks, or even completely laid. Milk is added to the Pomeranian fish soup.

Meat dishes

• Meat dishes

• There are not so many meat dishes in the list of traditional dishes of Russia. Meat up to the XVII century was a rarity on the tables, it was cooked mainly for holidays. Then there were several options: meat was boiled or baked in a large piece, offal was baked together with porridges in pots, and poultry, including fowl, was fried. Most of the recipes for meat dishes are quite late, and you can't call them folk.
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• Roast is a large piece of beef, fried with roots, and then brought to readiness in the oven. The finished roast was poured with a special vegetable or berry sauce. Roast meat is also made from game meat: venison, bear meat, hare.
• Dumplings are small envelopes made of dough with meat, less often with vegetable filling. Initially, it was a dish of the Ural peoples, but now it is prepared everywhere.

Porridge

• Porridge

• Russians who are used to porridge suffer when traveling in Europe they have to make do only with rice and corn porridge. The inhabitants of Russia have much more cereals in use: buckwheat, rice, millet, wheat, pearl barley, barley, oatmeal, semolina, in the end. Porridges are cooked on water and milk, made salty or sweet.

• Buckwheat porridge is the national food of Russians. It is eaten simply seasoned with butter. But it is even better to season buckwheat with browned vegetables, mushrooms, boiled egg.
• Monastic porridge is a dish of several types of cereals, most often from buckwheat, rice and millet.
• 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. Guryev porridge is a pudding made of sweet semolina porridge. It is served on the table with jam, honey or sweet berries .

Fish dishes

• Fish dishes

• The seas washing Russia are rich in fish. In the Caspian, Azov and Black Seas, sturgeon, sterlet, beluga have long been fished, in the White Sea – salmon and cod, in the Baltic - herring. Rivers and lakes abound with fish: Baikal is famous as a place of extraction of omul and grayling, trout are caught in Ladoga and Onega lakes, pike, pike perch, carp, burbot - in the Volga, taimen - in Siberian rivers. Therefore, it is not surprising that there are so many fish dishes in Russian cuisine.

• Sturgeon is one of the delicacies of the national cuisine of Russia. Valuable large fish were baked, stuffed, dried, made into aspic, and viziga (vyaziga) – the dorsal cartilage of sturgeon - was a popular filling for pies.
• Red caviar is a delicacy product made from salted caviar of salmon, trout, taimen and other salmon fish. Telnoe is one of the varieties of fish dishes. The meat is prepared from whole or chopped fillet: it is boiled, rolled into a roll, or fried.

Pies

• Pies

• There is a lot of dough products in Russian cuisine – these are pancakes, dumplings, noodles, and pies. But at the head of all this is rye, or black, bread. Modern versions of it are sold under the names "Borodinsky", "Custard", "Moskovsky", etc.

• Kulebyaka is a large closed pie, which combines several types of unsweetened filling. Each filling is separated from the other by thin pancakes. The finished kulebyaku is cut into pieces, and in each there are all kinds of fillings. In the drafts of the second volume of "Dead Souls" Gogol described another way of cooking kulebyaki - "on four corners": "In one corner you put me the cheeks of a sturgeon and a visigu, in the other you put buckwheat gruel, yes mushrooms with onions, yes sweet fish milk, yes brains, and what else do you know there...".
• Kurnik is a closed pie with chicken and other fillings, similar to kulebyaku. According to one version, the name of the pie is due to the fact that during cooking, smoke is smoked over it coming out of the hole in the upper part of the chicken coop.
• Rybnik is a traditional pie stuffed with raw fish. Whole carcasses or large pieces of fish are usually wrapped in the dough. Thank you for your attention!