Slavic cuisine before the baptism of Rus'. Slavic dishes that conquered the whole world

To flow down the mustache and into the mouth

Russian cuisine has a very rich and, if I may say so, intricate history. She constantly assimilated the recipes different peoples, often altered them in her own way, “peeped” something and took note.

In 1816, the Tula landowner Levshin decided to compile the first (in the 19th century!) cookbook with Russian dishes. Then he complained, poor fellow, that because of the numerous borrowings, the information was “completely exterminated”: “it’s impossible to imagine now complete description Russian cookery and should be content only with what can still be collected from the memory, for the history of Russian cookery has never been given to description.

Nevertheless, thanks to numerous studies of European chefs, who were “discharged” by fashion to rich houses, it was possible to restore the history of the original Russian cuisine bit by bit and even return some of the old traditions that have survived to this day.

Where cabbage soup, look for us here

Contrary to popular belief, our national soup not borscht at all, but cabbage soup. Shchi is the head of the whole dinner, they said in the old days. At first it was a soup, most often from fish or on bread, seasoned with cabbage and herbs.

Real cabbage soup has two main components: sour dressing (cabbage pickle or apples, later sour cream appeared) and cabbage (although there could be other vegetables: For example, sorrel is put in green cabbage soup). In poor homes, soup could only consist of this. But meat (mushrooms or fish), roots (carrots, parsley), spicy dressings (onions, garlic, celery) were added to classic cabbage soup.

First, boil the broth with roots and onions, then add vegetables and sour dressing. By the way, sauerkraut was cooked separately from the meat broth and only then added. Spices should be put at the end of cooking.

In some areas, flour dressing was used in cabbage soup - for greater density. Then they abandoned it, believing that it worsens the aroma and taste of the soup. And they began to put potatoes in the dish.

After cooking, cabbage soup should definitely “simmer” under the lid. Sometimes they were put in a warm oven for several hours, or even for a whole day. Hence the name cabbage soup - diurnal.

One brush - soup pot

Ukha is not a "duty" of fishermen's wives, but another traditional Russian soup. After all, for the first time, cabbage soup was cooked in fish broth. There are no recipes for this soup. We offer to try the "royal fish soup" from sturgeon.

real ear cooked in cast iron. Better, of course, in the oven and on birch wood. Well, also, of course, it would be nice to have recently caught sturgeon, but then someone will be as lucky.

For three liters of water you need 400 grams of sturgeon, 700 grams of potatoes, 2 large onions. All this languishes in the oven for at least an hour.

Buckwheat from Kulikovo field

Well, what's new to tell you about pancakes? This dish appeared in our country in the 9th century. And it has become so popular that now there are more than a hundred of its varieties. However, in Rus', pancakes were most often cooked in buckwheat flour. For example, the popular old recipe from Kulikovo field - buckwheat. The recipe is not from the warriors, of course, but from the inhabitants of nearby villages.

Prepare 4 cups of buckwheat flour, 20 grams of yeast, 4.5 cups of milk, salt to taste. Dissolve yeast in half a glass warm milk, but not just like that, but in wooden tub. Add another one and a half glasses of milk, pour in two glasses of flour, constantly stirring the dough. We put in a warm place.

When the volume of the dough doubled, our great-great-grandmothers added the remaining flour, milk and salt and put it back in a warm place. When the dough came up again, the pancakes were baked on cast iron pan in hemp oil.

Drink kvass, disperse melancholy

Kvass was one of the main drinks of the Russian table. After all, tea, having appeared, was at first too expensive for common man. So, kvass was not only drunk, but used as a “broth” for cold and even hot soups. In the 15th century, there were more than five hundred recipes for this drink. Moreover, they made it not only from bread, but also from vegetables, for example, beets or turnips.

The easiest recipe - rustic rye white kvass. Rye flour (2-3 tablespoons) and water are mixed to the density of sour cream, two tablespoons (per half-liter jar) of honey and a few raisins are added for quick fermentation. Top up rye sourdough warm water and leave for a couple of days in a warm place. Then the leaven is poured into three-liter jar, topped up with water, 2 tablespoons of honey and two tablespoons of rye flour are added.

After a few days, we drain the liquid and get “young kvass”. Honey is added to it to taste, and for a couple of days it goes to a cold cellar.

And the rest after the drain young kvass we again dilute the thick with water, add flour and honey and we already get mature kvass. Each time, the leaven becomes more vigorous, and the kvass cooks faster.

Sbiten-sbitenek drinks a dandy

Mentions of this drink can be found in the annals of the XII century. Sbiten - drink from water, honey and spices. Again, until we have become commonplace tea table, sbiten was one of the most popular drinks. Too bad it's almost forgotten. Let's try to cook "Moscow sbiten" - it's not so difficult.

For 5 liters of water you will need 200 grams of honey, a kilogram of white molasses, 2 teaspoons of ginger, 2 grams of cinnamon, 5 cloves, 5 tablespoons of dry mint, 3 star anise, 10 black peppercorns, 7 cardamom pieces.

In boiling water, you need to dissolve molasses and honey. Boil for 15 minutes, add spices and boil for another ten minutes. We filter. Ready!

Eat prison, Yasha!

Very simple Lenten dish. In fact, prison is a salted cold water with slices of bread and chopped onions. Finely chopped vegetables and roots (turnips, for example), greens and herbs, yogurt were added to it. Recall that it was prison that Tolstoy's hero Konstantin Levin ate with pleasure in the middle of summer mowing. We also hope that summer will soon return to the prescribed regime, and in the midst of summer cares, you will use the following recipe.

For a liter of water, you will need two 2 tablespoons of small crackers from rye bread, 1 finely chopped onion, 1 tablespoon finely chopped plantain, the same amount of finely chopped quinoa, salt. Put plantain and quinoa in boiling salt water, bring to a boil quickly, remove from heat immediately and cool to room temperature. Before serving, add the rest of the ingredients.

Berry-viburnum beckoned us to itself

Pies are still one of the favorite Russian dishes. But you probably haven't heard of Kalinnik yet. And in the old days - it was a very common recipe.

There was a special relationship with Kalina in general. After all, this is a symbol of girlish tenderness, the viburnum bush attracts prosperity to the house. Clusters of these berries were used to decorate wedding loaves and towels.

For Kalinnik you will need rye flour, viburnum, yeast, sugar and salt.

300 grams of berries are dried and ground into powder. Brew 200 grams of boiling water to make puree. Rye flour is added to it, kneading the dough (about 500 grams of flour). Form a cake and bake. Traditionally, the pie should be bland. But you can add some sugar.

You can't feed a Russian peasant without porridge

It is not clear why, but we have reduced porridge to "tasteless and healthy" food. In fact, we simply do not know how to cook it! But without her, dear, the festive table in the old days could not do. Even a peace treaty could not enter into force until the opponents had eaten porridge.

Porridges were very different - buckwheat, millet, spelled (wheat), oats ... Barley porridge was a favorite of Peter I. And it is also mentioned dozens of times in the Bible.

Prepared it in clay pot in the oven. For a liter of milk you need two glasses of barley groats, salt. Bring the milk to a boil, add salt, add the cereal and cook until it thickens. And then we send it to languish in the oven. Read in the oven. And do it.

Turnip - meat, cut and eat

Until the 18th century, turnip was the main ingredient in Russian cuisine. They did not know about any potatoes then. The turnip was boiled, steamed, baked, added to soups and pies.

In a modern way, steaming a turnip is like steaming it. The root crop must be peeled, cut into slices, put in a pot, pour in a little water and send to the oven to languish at an average temperature (about 120 degrees) for 2 hours.

Steamed turnips were eaten with butter and salt. Or with honey.

Good words, but not all gingerbread

Gingerbreads were known in Rus' even before the adoption of Christianity. Such a variety of recipes for this dessert is not found in any country.

We got an old recipe for real Tula gingerbread. It doesn't really have exact proportions. So you have to do it by eye.

In soft butter liquid honey and eggs are added, beaten well. Knead the dough by adding flour, water and baking soda.

For the filling, apples are boiled with sugar. You should get a thick jam.

Roll out two layers of dough. Chilled filling is placed between them. Gingerbread goes to bake in the oven.

At the end, you can apply icing from whipped egg white and sugar.

Russian national cuisine has always been interesting and original. Dishes were prepared from game, different types of fish, mushrooms, vegetables and cereals. From sweets - only honey, nuts, apples. Useful and in full accordance with the Russian climate.

Soups and cereals made it possible to maintain a feeling of satiety for a long time, and a variety of salty and pickled products contributed to good digestion. So let's take a look at the recipes.

First meal

In no other national cuisine there is no such variety of soup options as in Russian. There are many on our table. delicious soups- pickle, hodgepodge, ear. But, perhaps, the main dish for Russians is cabbage soup. No wonder they say, where cabbage soup, look for a Russian person there.

cabbage soup from sauerkraut

How to do:

1. Rinse the piece of meat thoroughly. Pour water into a saucepan and put the prepared meat into it. When the broth boils, remove the foam from the surface. Reduce the flame of the burner, cook the soup for an hour and a half, remove the foam as it forms;
2. While the beef is cooking, peel the vegetables - carrots and onions. Grate the carrot on a grater with large holes, and finely chop the onion;
3. Put the onion in a frying pan with hot oil, simmer it over low heat until transparent and add the carrot. Stew carrots until soft;
4. In the meantime, peel the potatoes, chop them into cubes;
5. Remove a piece of meat from the broth, cut into large pieces, put back into the pan;
6. Add potatoes to soup. Depending on the size of the potato cubes, cook for 5 to 10 minutes;
7. Dip sauerkraut into boiling broth, vegetable stew, parsley, spices. Cook for about 10 minutes. After that, leave the cabbage soup on the switched off stove. After 20 minutes, you can serve it on the table, sprinkled with chopped herbs;
8. Note: the taste of cabbage soup depends on the cabbage, so you need to choose crispy, not sweet and not salty.

Pickle of chicken offal

For 8 servings:

• chicken giblets - 500 g;
• pickles - 3 pieces;
• cucumber pickle - 0.5 cups;
• potatoes - 3 tubers;
• carrot - 1 piece;
• bulb;
• root celery - 50 g;
• rice - 75 g;
• 2 leaves of lavrushka;
• 3 peas of black and allspice;
• vegetable oil for frying;
• for seasoning - salt.

The cooking time will be 60 minutes. Each serving contains about 150 kcal.

Cooking method:

1. Remove films from chicken giblets, Rinse. Pour water into the pan and put the prepared offal into it, put it on the stove. After boiling, collect the foam, reduce the heat and cook for 10 minutes. Then remove the giblets from the broth, rinse with boiled water. It is advisable to strain the broth. Chop the giblets into pieces and put in the broth. Put on fire until boiling;
2. While the giblets are cooking, you need to start preparing the vegetables. Peel onions, celery and carrots, chop into strips. Heat vegetable oil in a frying pan, put vegetables and fry for 4 minutes. Then send them to the broth, cook for 10 minutes;
3. Remove the peel from the cucumbers, put them in a container with hot water, boil for 10 minutes. After that, strain the broth. Cut the cucumbers into thin strips, put them back into the pot with the broth, add the brine to the same container. Put on fire, when it boils you can remove from the stove;
4. Peel the potatoes, chop them into strips and send them to the soup. Cooking time - 5 minutes;
5. Rinse the rice with warm water, pour it into the soup. Boil 6 minutes;
6. Add a decoction to the soup along with cucumbers, all spices and salt to taste. Cook no more than 15 minutes. Pickle is usually served on the table with sour cream;
7. Note: do not use pickled cucumbers to prepare pickle, only salted ones.

Recipes for second Russian dishes

Fire cutlets

For two servings:

Two portions of cutlets can be cooked in 30 minutes, energy value each will be 157 kcal.

How to do:

1. Soak two slices of bread in milk, skip the chicken pulp twice through any meat grinder (electric or mechanical). Combine minced meat with bread soaked in milk, season with salt and mix well;
2. Add the softened butter cut into cubes to the minced meat. The butter should just be soft, not melted. Form cutlets from the meat mass;
3. Roll cutlets in the following sequence: in eggs mixed with milk, then in breadcrumbs. Fry cutlets in oil until appetizing crust. Serve with a vegetable side dish;
4. Note: cutlets are best eaten immediately, after heating they will lose their delicate taste.

Stroganoff meat with mustard

Products:

• beef tenderloin - 0.8 kg;
• wheat flour - 25 g;
• meat broth- 400 ml;
• onion - 1 head;
• 100 g of peasant butter;
• sour cream - 500 g;
• season with spices to taste.

Meat can be cooked in 30 minutes. Each serving contains about 200 kcal.

How to cook:

Bakery

It is unlikely that there will be people who are indifferent to baking. This is an amazing opportunity to taste delicious food. For example, hearty kulebyaka or cheesecakes loved since childhood.

Kulebyak

Needed for the test:

• flour, sifted - 500 g;
• egg;
• a pinch of salt;
• dry yeast - 25 g;
• 100 g butter and some milk.

First filling:

• white cabbage - 350 g;
• sour cabbage - 350 g;
• ham or pork - 350 g;
• half an onion.

Second filling:

• beef - 500 g;
• 0.3 kg of pork (preferably fatty);
• 3 medium sized onions;
• 3 eggs.

The baking time will be 45 minutes. 100 grams of kulebyaki contains 278.9 kcal.

Cooking method:

1. Knead the dough: dilute the yeast with warmed milk, combine with flour, add butter, egg and salt. The dough must be tough. In order for the dough to come up, it needs to stand warm for an hour and a half. After that, mix again;
2. Roll out with a rolling pin ready dough 1 cm thick, and 20 cm long. Put the dough on a towel sprinkled with flour. Put the filling in the center of the dough, pinch the edges nicely. Ready kulebyaka Turn onto a baking sheet with a towel. The seam should be at the bottom;
3. Before putting the pie in the oven, it stands on the table for about half an hour, then grease it with an egg. On the kulebyak, make punctures in two places with a fork so that steam comes out. Bake for 35 to 45 minutes depending on the toppings you choose. Temperature regime from 200 to 220 degrees;
4. First filling: boil fresh and sour cabbage in salted water until soft. Drain in a colander, then pass through a regular meat grinder. Lightly fry the onion, add cabbage to it, simmer. Season the prepared filling with salt, pepper, add chopped meat. Move all components;
5. The second filling: prepare minced meat from beef, pork and onions. Season the meat base with spices, dilute with water. The consistency should be like sour cream. Fry minced meat in a pan. When it is cooked, remove excess moisture from it and knead it properly with a spoon. Add chopped eggs to meat.

Recipe for real cheesecakes with cottage cheese

Products for the test:

• 50 g each - vegetable oil and sugar;
• a glass of milk;
• 320 g flour;
• egg;
• yeast - 10 g;
• 4 grams of salt;

Filling products:

• 0.5 kg - cottage cheese;
• 2 eggs;
• 50 g of any butter;
• granulated sugar - 130 grams;
• sour cream - 40 g.

It will take about 2 hours to bake cheesecakes. 100 grams of the product contains 330 kcal.

Cooking method:

1. Filling: mix sugar with eggs, beat until a strong foam appears. Rub cottage cheese until smooth. Mix all the ingredients, add two tablespoons of sour cream. In the meantime, remove the filling in the refrigerator;
2. Dough: combine the egg with sugar, grind thoroughly. Add salt, warmed milk, 10 grams of yeast and beat everything well;
3. Add vegetable oil, flour and knead yeast dough. Knead so that the dough does not stick to your hands and the walls of the dish. Put in a saucepan, cover with a towel (lid), put in heat;
4. When the dough has risen, it must be cut into pieces, each form a ball. Be sure to let the cut dough rest, about 15 minutes;
5. Take the balls to make a cake. Arrange on a prepared baking sheet, make a recess for the curd filling;
6. Lay the cottage cheese in the center, coat the edges of the cheesecake with yolk, in which sugar can be added. This will give the cheesecakes a rich caramel hue;
7. Bake in a preheated oven. The cooking time will be from 10 to 15 minutes;
8. Note: it is important that the dough should be cut into pieces, not torn. Use better oil vegetable, on it the dough turns out more magnificent. You can make a recess for the filling with an ordinary glass.

From the culinary archives: old recipes

Old Russian cuisine did not know sausage, cheese, macaroni, or cookies with sweets. She had everything at her disposal. forest gifts, fish, sometimes beef, cereals and a poor selection of fruits and vegetables. Cooked various soups and chowder. basis summer lunch were cold soups.

Turnip stew

For 4 servings:

• turnip - 3 root crops;
• potatoes - 5 pieces;
• onions - 3 heads;
• flour - 50 g;
• 30 g refined oil;
• parsley, dill - 2 branches each;
• soy sour cream - optional;
• season with spices - to taste.

It takes 1 hour to prepare the dish. Each serving contains 50 kcal.

Cooking process step by step:

1. Vegetables: turnips, onions, potatoes are peeled and cut into strips. Put the prepared vegetables in a three-liter saucepan, add water and salt. Boil for half an hour;
2. Chop the onion. Cut potatoes as desired. Put these products in the soup. Cook for about 20 minutes;
3. Fry in oil wheat flour, pour in sour cream. Add this dressing to the soup and boil;
4. To sprinkle ready meal chopped herbs, if necessary, season with spices;
5. Note: Lean turnip chowder tastes better if left on the stove for 10 minutes.

Botvinya

Products:

• fresh sorrel - 500 g;
• fish - 500 g;
• natural bread kvass- 1.5 liters;
• cucumber - 4 pieces;
• a bunch of green onions;
• 2 sprigs of dill;
• to taste - salt, Bay leaf, black peppercorns;
• to taste mustard or horseradish.

It will take 30 minutes to cook. Each serving contains 52 kcal.

An old recipe step by step:

1. Wash the sorrel leaves, put them in a container with water, simmer lightly. Then rub it well, you can through a sieve;
2. Finely chop the onion, combine it with mustard (horseradish), sugar, salt. Rub well;
3. Chop the dill, and chop the cucumbers into cubes;
4. Combine crushed sorrel and onion, cucumber cubes, dill. Pour everything with natural kvass;
5. Put the fish in a saucepan with salted water, cook until tender. IN fish broth add the peeled onion head, bay leaf, black peppercorns. So that the fish does not become tough, it must be cooked over low heat;
6. Ready fish is cut into large slices, served on the table separately;
7. Ice cubes can be added to the botvinia;
8. On a note: botvinia was served on the table separately - a soup of greens and vegetables, fish, crushed ice. An independent dish was obtained from these three components.

An old Russian dish - Kalya

Products:

• 2 cucumbers (only salted);
• 50 g white rice;
• 2 cups cucumber pickle;
• 0.6 kg of fish;
• onion (large);
• 20 g sunflower oil;
• 3 potato tubers;
• 1 parsley root;
• leek;
• lemon juice - 2 tablespoons (tablespoons);
• add spices to taste.

It will take an hour and a half to cook. In one portion - 45 kcal.

How to cook:

1. Prepared fish cut into portioned pieces, pour water (2 liters) and put on fire;
2. After 10 minutes, add cucumber pickle to the fish, cook until fully prepared fish;
3. Add chopped potatoes, rice, fried chopped onions, parsley, leeks, finely chopped peeled cucumbers to the pan. Cook until all products are ready;
4. At the end of cooking, remove the kalju from the stove and add lemon juice to it;
5. Note: fish kalya was usually prepared from oily fish- sturgeon, stellate sturgeon, carp, halibut, beluga and catfish.

All of the above recipes have been created for a long time, and over time they simply improved.

Over many centuries of Russian history, Russian chefs have invented a myriad of culinary delicacies.

Russian cuisine for a long time European gourmets, to put it mildly, ignored. It was called primitive and barbaric. Overcoming these stereotypes, our chefs did not stand still, they studied very diligently and enriched the national cuisine with new original recipes meals.

Soups have always been loved in Rus'. The word itself was fixed in the Russian lexicon by the beginning of the 19th century. Instead of the word soup, the capacious word "khlebova" was used to denote a liquid dish. Khlebov were the most diverse. These are borscht and cabbage soup, hodgepodge and stew, fish soup and kalya. IN summer time years, Russian people willingly cooked beetroots, vegetable soups and, of course, okroshka and botvinya in Russian kvass.

Only cabbage soup was divided into 6 dozen species. They could be lazy and empty, green and sour, meaty and fishy. The soup on the table of the rich and the poor, of course, consisted of different ingredients. But the main basics of the dish were the same. Cabbage is one of those essential ingredients. From acidic foods brine is always present. Sorrel and sour cream are also used. Russian favorite garden spices, dill and parsley, were added to the cauldron with cabbage soup.

Russian ear, classic recipe, prepared almost without vegetables. She should usually have strong broth, which is served to fish pie. Different types fish tried not to mix. This made it possible to enjoy true taste. That is why domestic publications on culinary topics are trying to give for each type of fish independent recipe fish soup.

Traditional Russian okroshka contained only 2 vegetables. The secret was as follows: the first vegetable was neutral in taste (cucumber or swede, later potatoes), and the second, pronounced (dill, tarragon, parsley). They also added fish, chicken and beef to the dish. Eggs, boiled, and sour cream are another of the essential ingredients of okroshka. Russian chefs liked to season okroshka with hot oriental pepper, mustard or barrel cucumbers.

Porridge is another diamond of Russian cuisine, without which it is impossible to imagine it. Moreover, porridge can be seen not only on the table of commoners. She occupied a prominent place at the royal dinner.

Pancakes are known from the ancient Slavic tribes. They had the status of ritual food. They were given to expectant mothers before childbirth, they were fed to relatives who came to the wake. Everyone knows the tradition that has come down to us from pagan times and is associated with eating pancakes - this is a wide Maslenitsa. All week, on the eve of the strict Great Lent, the hostesses treated everyone to pancakes. They were always eaten with sour cream and butter, with caviar and mushrooms, with meat and fish.

Worthy of special mention is this Russian dish like rye bread. Apart from Russia, it is almost never used anywhere. And we had a time when not a single day of a Russian person passed without black bread. And princes with boyars, and serfs with serfs - everyone loved bread made from rye flour. This product appeared on the tables of Russian people in the 9th century. And was among the main ones for almost a thousand years. TO white bread Russia has always been treated as holiday dish. It was even baked in individual bakeries, necessarily sweetened for taste.

Gingerbread in Rus' has always been treated with a great deal of respect. At first they were called "honey bread" and were prepared with the addition of honey and berry juice. They did not spare honey (it was up to 50% in the product). This dish tasted very good. Over time, gingerbread recipes become more complicated. They begin to add spices such as mint and nutmeg, cloves and cinnamon, cardamom and lemon peel. So " honey bread” gradually turned into a gingerbread.

Separate kind words deserve the famous Russian pies. This is the real Russian national pride. They were baked in ancient times. The very name "pie" is combined with the word feast. Each holiday in Rus' had its own type of pie. And the fillings for pies are simply amazing with their variety. There is meat and fish, herring and milk, eggs and cottage cheese, mushrooms and porridge, onions and cabbage. Pies could also pass for dessert when they were filled with fruits or berries.

Lunch was the main meal of the Russian people. On dining table A wealthy person in Russia should have been served 4 types of food. This: cold appetizer, cabbage soup or soup, second course and pies. Boyars have a table regular lunch included up to 50 types of dishes. Royal table was the most hospitable. Every day, the royal cooks served up to 200 dishes. Eat such an abundance not immediately. Royal dinners lasted a long time. Sometimes they did not leave the table for 5-6 hours in a row. Guests withstood up to 10 changes of dishes. Each change promised at least 2 dozen dishes.

A huge number of recipes of Russian cuisine have not reached us. Unfortunately, for a long time there was no tradition of writing down recipes.

The concept of "Russian cuisine" is as broad as the country itself. Names, taste preferences and the composition of dishes quite significantly differ depending on the region. Wherever representatives of society moved, they brought their own traditions to cooking, and at the place of residence they were actively interested in the culinary tricks of the region and rapidly introduced them, thereby adapting them to their own ideas about healthy and delicious food. Thus, over time, in the territory of a vast country, their own addictions were formed.

Story

Russian cuisine has a rather interesting and long history. Even though it's enough big time in the country they did not even suspect the existence of such products as rice, corn, potatoes and tomatoes, the national table was distinguished by an abundance of fragrant and tasty foods.

Traditional Russian dishes do not require exotic ingredients and specialized knowledge, however, their preparation requires a lot of experience. The main ingredients throughout the centuries have been turnips and cabbage, all kinds of fruits and berries, radishes and cucumbers, fish, mushrooms and meat. Grains such as oats, rye, lentils, wheat and millet were not left aside.

The knowledge about yeast dough was borrowed from the Scythians and Greeks. China pleased our country with tea, and Bulgaria spoke about the methods of cooking pepper, zucchini and eggplant.

Many interesting Russian dishes were adopted from European cuisine XVI-XVIII centuries, this list includes smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become a kind of culinary brands of the state.

Main Ingredients

It is not a secret for everyone that our state is mainly northern country The winter here is long and harsh. Therefore, the dishes that are eaten must necessarily provide a lot of heat to help survive in such a climate.

The main components that made up the Russians folk dishes, are:

• Potato. Various dishes were prepared from it, fried, boiled and baked, they also made chops, potato pancakes, pancakes, soups.
• Bread. This product occupies a significant place in the diet of the average Russian. Such food is striking in its diversity: these are croutons, and crackers, just bread, bagels and great amount types that can be listed indefinitely.
• Eggs. Most often they are boiled or fried, and already on their basis a large number of various dishes are prepared.
• Meat. The most commonly consumed types are beef and pork. Many dishes are made from this product, for example, zrazy, chops, cutlets, etc.
• Oil. It is very popular and is added to many ingredients. They eat it and just spread it on bread.

Also, traditional Russian dishes were very often prepared from milk, cabbage, kefir and yogurt, mushrooms, fermented baked milk, cucumbers, sour cream and lard, apples and honey, berries and garlic, sugar and onions. In order to make any dish, you must use pepper, salt and vegetable oil.

List of popular Russian dishes

Rationality and simplicity are considered a feature of our cuisine. This can be attributed both to the technology of preparation and to the recipe. A huge number of first dishes were popular, but the main list of them is presented below:

• Shchi is one of the most popular first courses. A huge number of options for its preparation are known.
• Ukha was popular in all its varieties: burlatskaya, double, triple, team, fishing.
• Rassolnik was most often prepared Leningrad, home and Moscow with kidneys, chicken and goose giblets, with fish and cereals, roots and mushrooms, corn, meatballs, lamb brisket.

Flour products also played an important role:

• pancakes;
• dumplings;
• pies;
• pancakes;
• pies;
• cheesecakes;
• donuts;
• kulebyaki;
• donuts.

Cereal dishes were especially popular:

• porridge in a pumpkin;
• pea;
• buckwheat with mushrooms.

The meat was most often stewed or baked, and semi-liquid dishes were made from offal. most loved meat dishes were:

• fire cutlets;
• Stroganoff beef;
• veal "Orlov";
• bird in the capital;
• pork roll in Russian;
• offal stew;
• hazel grouse in sour cream;
• boiled scars.

Sweet foods were also widely represented:

• compotes;
• jelly;
• fruit drinks;
• kvass;
• sbiten;
• honeys.

Ritual and forgotten dishes

Basically, all the dishes of our cuisine have a ritual meaning, and some of them have been going back since pagan times. They were used on fixed days or on holidays. For example, pancakes, which were considered sacrificial bread among the Eastern Slavs, were eaten only at Maslenitsa or at a commemoration. And Easter cakes and Easter were prepared for the holy feast of Easter.

Kutya was served as a funeral meal. The same dish was boiled for various celebrations. And each time it had a new name, which was timed to coincide with the event. The "poor" was preparing before Christmas, the "rich" - before the New Year, and the "hungry" - before Epiphany.

Some old Russian dishes are undeservedly forgotten today. Until recently, there was nothing tastier than carrots and cucumbers boiled with honey in a water bath. The whole world knew and loved national desserts: baked apples, honey, a variety of gingerbread and jams. They also made cakes from berry porridge, previously dried in the oven, and “boys” - boiled pieces of beets and carrots - these were favorite Russian children's dishes. The list of such forgotten foods can be continued indefinitely, as the cuisine is very rich and varied.

Traditional Russian drinks include kvass, sbiten and berry fruit drinks. For example, the first from the list has been known to the Slavs for over 1000 years. The presence of this product in the house was considered a sign of prosperity and wealth.

vintage dishes

Modern cuisine, with all its huge variety, is very different from the past, but still strongly intertwined with it. To date, many recipes have been lost, tastes have been forgotten, most products have become inaccessible, but Russian folk dishes should not be erased from memory.

The traditions of people are closely connected with food intake and developed under the influence of a wide variety of factors, among which all kinds of religious abstinences play the main role. Therefore, in the Russian lexicon, such words as “fasting” and “meat-eater” are very often found, these periods constantly alternated.

Such circumstances had a strong impact on Russian cuisine. There is a huge amount of dishes from cereals, mushrooms, fish, vegetables that have been seasoned vegetable fats. On festive table there have always been such Russian dishes, photos of which can be seen below. They are associated with an abundance of game, meat, and fish. Their preparation takes considerable time and requires certain skills from cooks.

Most often, the feast began with snacks, namely mushrooms, sauerkraut, cucumbers, pickled apples. Salads appeared later, during the reign of Peter I.
Then they ate such Russian dishes as soups. It should be noted that in the national cuisine there is a rich set of first courses. First of all, these are cabbage soup, hodgepodge, borscht, fish soup and botvini. This was followed by porridge, which was popularly called the foremother of bread. On meat-eating days, cooks prepared delicious dishes from offal and meat.

Soups

Strong influence on the formation culinary passions provided by Ukraine and Belarus. Therefore, the country began to cook such Russian hot dishes as kuleshi, borscht, beetroot, soup with dumplings. They are very firmly included in the menu, but still national dishes such as cabbage soup, okroshka, ear are still popular.

Soups can be divided into seven types:

1. Cold, which are prepared on the basis of kvass (okroshka, turi, botvinya).
2. Vegetable decoctions, they are made on the water.
3. Dairy, meat, mushroom and noodles.
4. Shchi, a favorite dish of all, belongs to this group.
5. High-calorie hodgepodges and pickles, prepared on the basis of meat broth, and have a slightly salty-sour taste.
6. A variety of fish broths fell into this subcategory.
7. Soups that are made only with the addition of cereals in vegetable broth.

In hot weather, it is very pleasant to eat cool Russian first courses. Their recipes are very varied. For example, it can be okroshka. Initially, it was prepared only from vegetables with the addition of kvass. But today there are a large number of recipes with fish or meat.

A very tasty old dish of botvinya, which has lost its popularity due to the laboriousness of preparation and high cost. It included such varieties of fish as salmon, sturgeon and stellate sturgeon. Various recipes may require from a couple of hours to a day for their preparation. But no matter how difficult the food is, such Russian dishes will bring great pleasure to a real gourmet. The list of soups is very diverse, like the country itself with its own nationalities.

Urination, salting, fermentation

by the most in a simple way for the preparation of blanks is urinating. They stocked up such Russian dishes from apples, lingonberries and cranberries, sloes, cloudberries, pears, cherries and mountain ash. On the territory of our country there was even a specially bred variety of apples, which was perfect for such preparations.

According to the recipes, such additives as kvass, molasses, brine and malt were distinguished. special differences there is practically no difference between salting, pickling and urinating, often it is only the amount of salt used.

In the sixteenth century, this spice ceased to be a luxury, and everyone in the Kama region began to actively engage in its production. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods a year. At this time, such Russian dishes arose, the names of which before today remain relevant. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method has helped to reliably preserve and preserve your favorite products.

Fish and meat

Russia is a country in which winter takes quite a long time, and food must be nutritious and satisfying. Therefore, the main Russian dishes have always included meat, and very diverse ones. Perfectly cooked beef, pork, lamb, veal and game. Basically, everything was baked whole or cut into large pieces. Dishes made on skewers, which were called "twisted", were very popular. Chopped meat was often added to cereals, and pancakes were also stuffed with it. Not a single table could do without fried ducks, hazel grouses, chickens, geese and quails. In a word, hearty Russian meat dishes have always been held in high esteem.

Recipes fish dishes and blanks are also striking in their variety and quantity. These products cost nothing to the peasants at all, since they caught the "ingredients" for them on their own in in large numbers. And in the years of famine, such supplies formed the basis of the diet. But expensive views, like sturgeon and salmon, were served only on big holidays. Like meat, this product was stored for future use, it was salted, smoked and dried.

Below are a few recipes of primordially Russian dishes.

Rassolnik

It is one of the most popular dishes, the basis of which is pickles, and sometimes brine. This dish is not typical of other cuisines of the world, such as hodgepodge and okroshka. During its long existence, it has changed significantly, but is still considered a favorite.

The prototype of all the usual pickle can be called Kalya - it is quite spicy and thick soup which was prepared for cucumber pickle with the addition of pressed caviar and oily fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved dish appeared. Today's recipes are very diverse, so they are both vegetarian and non-vegetarian. Such primordially Russian dishes use beef, offal and pork as a basis.

To prepare a well-known dish, you need to boil meat or offal for 50 minutes. Next, send bay leaves and peppercorns, salt, carrots and onions there. The last of the ingredients is peeled and cut crosswise, or it can simply be pierced with a knife. Everything is boiled for another 30 minutes, then the meat is removed and the broth is filtered. Next, a frying of carrots and onions is done, cucumbers are rubbed on a grater and also laid out there. The broth is brought to a boil, the meat is chopped into pieces and added to it, it is poured with rice and finely chopped potatoes. Everything is brought to readiness and dressed with vegetables, let it boil for 5 minutes, add greens and sour cream.

Aspic

This dish is consumed cold; for cooking, the meat broth is thickened to a jelly-like mass with the addition of small pieces meat. It is very often considered a kind of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Kholodets leads Russian meat dishes and is considered an independent dish that does not require the addition of gelling agents.

Not everyone knows that several hundred years ago such popular dish prepared for the servants of the king. Initially, it was called studen. And they made it from the remnants of the master's table. Waste was chopped rather finely, then boiled in broth, and then cooled. The resulting dish was unsightly and questionable in taste.

With the passion of the country french cuisine many Russian dishes, whose names also came from there, have changed a little. The modern jelly, which was called galantine, was no exception. It consisted of pre-boiled game, rabbit and pork. These ingredients were ground together with eggs, then diluted with broth to the consistency of sour cream. Our chefs turned out to be more resourceful, therefore, through various simplifications and tricks, galantine and jelly were transformed into modern Russian jelly. The meat was replaced pig head and a leg and added beef ears and tails.

So, to prepare such a dish, you need to take the gelling components that are presented above, and simmer them for at least 5 hours over low heat, then add any meat and cook for a few more hours. First, carrots, onions and your favorite spices are added. After the time is up, you will need to strain the broth, disassemble the meat and arrange it on plates, then pour it with the resulting liquid and send it to harden in the cold.

Today, not a single feast can do without this dish. Despite the fact that all Russian home-style dishes take a lot of time, the process of preparing this is not particularly difficult. The essence of aspic remains unchanged for a long time, only its basis is transformed.

Russian borsh

It is considered very popular and loved by all. For cooking, you will need meat, potatoes and cabbage, beets and onions, parsnips and carrots, tomatoes and beets. Be sure to add spices such as pepper and salt, bay leaf and garlic, vegetable oil and water. Its composition can change, ingredients can be added or subtracted.

Borscht is a traditional Russian dish that requires boiling meat. First, it is thoroughly washed and poured. cold water, and after that it is brought to a boil over medium heat, the foam is removed as it appears, and after that the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions are cut into half rings, carrots and tomatoes are rubbed, and cabbage is thinly chopped. At the end of cooking, the broth must be salted. Then cabbage is sent to it, the mass is brought to a boil, and the whole potato is laid. We are waiting for everything to be half ready. In a small frying pan, onions, parsnips and carrots are fried a little, then everything is poured with tomatoes and carefully stewed.

In a separate container, it is necessary to steam the beets for 15 minutes so that they cook, and then transfer them to the roast. Next, the potatoes are removed from the broth and added to all the vegetables, after which they knead a little with a fork, as it should be soaked in the sauce. We simmer everything for another 10 minutes. Next, the ingredients are sent to the broth, and a few bay leaves and pepper are also thrown there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The prepared dish must be infused for 15 minutes. It can also be made without the addition of meat, then it is perfect for fasting, and thanks to the variety of vegetables, it will still remain incredibly tasty.

Dumplings

This culinary product comprises minced meat And unleavened dough. It is considered famous dish Russian cuisine, which has ancient Finno-Ugric, Turkic, Chinese and Slavic roots. The name comes from the Udmurt word "pelnyan", which means "bread ear". Analogues of dumplings are found in most cuisines of the world.

The story tells that this product was very popular during the wanderings of Yermak. Since then, this dish has become the most favorite among the inhabitants of Siberia, and then the rest of the regions of wide Russia. This dish consists of unleavened dough, for which you need water, flour and eggs, and pork, beef or lamb are minced for the filling. Quite often, the filling is prepared from chicken with the addition of sauerkraut, pumpkin and other vegetables.

In order to prepare the dough, you need to mix 300 ml of water and 700 grams of flour, add 1 egg and knead a stiff dough. For the filling, mix the minced meat with finely chopped onion, pepper and salt a little. Next, the dough is rolled out and with the help of a mold we squeeze out circles into which we put a little minced meat and pinch into triangles. Then boil water and boil until the dumplings float.

Some traditional old dishes today, not only are they not eaten, but many have not been heard of. Perhaps this happened because they were characteristic of the peasant environment, and were uncommon in the urban, petty-bourgeois environment. Remember the immortal Nekrasov: “Eat prison, Yasha, there is no milk ...” Yes, and they cooked these dishes in a Russian oven. On gas or electric stove they are often impossible to prepare.

Recipes