Traditional dishes of different nations. National dishes of different countries

The cuisine of the world is very diverse and unusual in its own way. It has a huge number of dishes that are not similar to each other either in taste, or in appearance, or in texture. Habitual food in different countries is individual, has its own distinctive qualities and characteristics. We provide you, lovers of a hearty and tasty meal, with unusual national dishes from countries around the world.

Georgia

Cuisine of Georgia is distinguished by a large consumption of a variety of sauces, seasonings and spices (for example, suneli hops, which are added to many Georgian dishes). Vegetable and fish snacks are also popular here. Regardless of the season, every family has a variety of greens (parsley, dill, mint, etc.) served on the kitchen table during the meal. In addition to it, vegetables such as radishes, tomatoes, cucumbers, capsicums and radishes should be present. Thanks to this, Georgian food served on the table becomes more healthy and flavorful.

A dish like Khashi (garlic broth) served only for breakfast. It is mainly boiled from beef (beef legs, tripe and abomasum). This soup is the most nutritious, as it contains proteins and extractives. Many say that this dish is intended for those who work hard, as it adds strength, and for revelers to get rid of a hangover the next day.

Khinkali- one of the most popular Georgian dishes in the world. Outwardly and in taste they resemble ordinary dumplings, only they are of a huge size and with a tail. Black pepper is used as a seasoning. The filling of such a dish is the most diverse: from meat to vegetable, but most often you can find broth inside khinkali. They eat such dumplings with their hands, holding the tail. First, they drink the contents of khinkali, biting it, and then proceed to the filling.

Australia

Australia is a country of immigrants. It is thanks to them that it is enriched with centuries-old traditions of different nations, a huge part of which is the cuisine itself. People bring here a wide variety of recipes for food and dishes. It is here that you can meet the national dishes of countries: from China to the USA. Also here you can notice the culinary techniques of European, Vietnamese and Japanese cuisine. The most popular dishes here are made from seafood and meat.

roasted kangaroo- This dish is preferred by local natives. It is a delicacy, does not emit such a substance as methane and contains a small amount of fat, which gives it the right to be considered low-calorie. This meat is very tender. It is enough to fry it on one side and you can start eating. Kangaroo pairs well with garlic, pepper, and fruits like plums, red currants, and oranges.

Brazil

This country has long been a colony of Portugal, which has had a great influence on the traditions of Brazilian cuisine. Gastronomic preferences are well integrated into the culture of South American Indians. Soon the Portuguese also brought slaves from Africa, which led to a mixture of culinary features of Brazilian cuisine. It is this trio (Indians, Africa and Portugal) that is the constituent link of Brazilian dishes.

Watapi- This is a dish made from seafood (shellfish, shrimp) and fish, which must be ground. Then everything is mixed and fried. For a pleasant taste and aroma, coconut juice is added (this dish is poured with it). When the dish is ready, bread and various spices are served with it. Rice serves as a side dish.

pau de queijo- buns made from cheese. This is one of the most popular national dishes of Brazil. Most often it is served for breakfast. The recipe for buns was invented already in the eighteenth century, and for a long time it was a secret. Brazilian chefs created this delicacy only within the state itself and believed that this was a unique invention that should be the pride of the region. And only after the twentieth century, the recipe began to spread and gained popularity.

India

Indian food is one of the most delicious food collections in the world. She was more influenced by religion, which forbids eating certain types of meat. For example, a huge part of the population of India is made up of people who profess Islam. And they can't eat pork. The second part of the Indians of the same scale professes Hinduism - a ban on beef. Therefore, the main complements to the national cuisine of India are vegetables and cereals. Literally over the past few hundred years, poultry dishes (chicken, turkey, duck) have begun to appear on the culinary menu of this country.

Dhal- This is a thick soup-puree from a variety of legumes. There is no meat in this dish, which is why it is called vegetarian. This soup contains the following ingredients: coconut milk, lemon juice, tomatoes, onions, garlic and curry. When the dhal is cooked, according to tradition, it should be served on the table along with warm flatbreads. It is said that this dish helps to restore normal weight. And yogis assure that it should be eaten before meditation.

Subji It's a vegetable stew. Since curry is the most beloved spice of the inhabitants of India, and it is with it that almost all the dishes of this country are seasoned, this dish could not do without it either. This dish is served with a portion of rice and warm flatbread. You can also add yogurt, coconut milk, Indian cheese - paneer, various spices and herbs to vegetable stew. This dish is very hearty, appetizing and fragrant.

Türkiye

Everyone can envy the national dishes of Turkey, because they are part of the most experienced and ancient cuisine of this country. In those distant times, the Turks raised the preparation of any food to the level of a cult. This hospitable people arranged feasts for relatives and strangers. There were even competitions on how well they would do the event. Turkish cuisine is based on rice, wheat and vegetables.

Baklava (baklava)- a real Turkish dessert, created from a large number of layers of dough with the addition of various types of nuts (walnuts, pistachios, hazelnuts). The prepared dish is poured with honey syrup. According to tradition, baklava is eaten with a cup of hot coffee, as an appetizer for any meal or after barbecue. Baklava is an exclusively Turkish sweet. This information is confirmed even at the international level.

Dolma- This is a very original and unusual delicacy. Its appearance resembles cabbage rolls, only instead of cabbage, the contents of the dish are wrapped in a grape leaf. The filling of dolma consists of rice and / or minced meat.

Japan

The inhabitants of this country almost do not eat meat dishes, they consume large quantities of rice, vegetables, fruits and seafood. Japanese cuisine is distinguished not only by its variety of delicacies, but also by the process of their use. In this country, there are a huge number of rules that are recommended to be followed.

Sushi- one of the main traditional dishes of Japan. You could say it's her calling card. Sushi cannot be imagined without Japan, and Japan cannot be imagined without sushi (“Sushi” - that is how this national delicacy is called in the homeland) - this association has long been used in all countries of the world. This dish is a lump or roll of rice with various fillings: fish, vegetables, eggs, seaweed. Sushi is traditionally served with soy sauce, ginger and wasabi.

Shabu-shabu- a special plate with a deep bottom, consisting entirely of metal. It is used to heat up various dishes on an open fire or in the oven. The main ingredients of shabu-shabu are: vegetable soup/broth, tofu and noodles. In addition to this dish, cold cuts are served separately on the table (most often from duck, pork, lobster and chicken fillet). These pieces of meat are dipped into hot soup before being eaten. This dish is especially popular during cold and rainy weather.

Mexico

Mexican cuisine very varied and spicy in taste. Often, in addition to salsa (a hallmark of Mexico) - a fiery sauce with peppers and tomatoes, chefs add various seasonings and herbs to dishes. Also in almost every dish there is corn in any form and beans.

Enchiladas were invented back in the days when the Mayan tribe existed. At this time, the inhabitants of Mexico City ate tortillas, consisting of corn kernels. In such a dish, the filling was most often ordinary fish. Now they wrap cold cuts, cheese slices, seafood, beans, a variety of vegetables, or all at once. Such a dish, and even with chili sauce, is served to the people of Mexico for breakfast.

Quesadilla- The national dish of Mexico. This is a tortilla cake (either corn or wheat). According to tradition, the Quesadilla is filled with cheese inside, but over time, its recipe began to change. Ingredients such as meat fillet, a variety of vegetables, mushrooms, potatoes, and the like began to appear in this dish. Along with quesadillas, appetizers are served on the table. For example, it can be a vegetable side dish, hot chili pepper, coriander and fire sauce - salsa. The main difference from other Mexican dishes of this type (burritos, chimichangas, enchiladas) is that quesadilla tortillas are folded in half rather than rolled.

Italy

Italian cuisine everyone knows - this is a well-known and accepted fact. Its dishes are not similar to other national dishes of the countries of the world. Cuisine in Italy is distinguished by a huge number of different spices, spices and products, toppings in the dish itself. In the dishes, you can taste the taste of seafood, vegetable and fruit cuts, poultry (duck, turkey, chicken), pork, beef, cheese slices, rice, wild berries and legumes.

cacciucco- Seafood soup It is made with fish soup (fish broth), wine (preferably red) and tomato juice. In the same container with soup, you need to add shellfish, crayfish and/or various types of fish. In appearance, cacciucco is similar to goulash. There is a tradition associated with this dish: the bottom line is that you need to add as many fish to this soup as there are letters “c” in its name (that is, five).

lasagna- a traditional national Italian dish. It looks like a puff pastry in appearance. For lasagna, it is necessary to use flour from durum wheat varieties. The filling between the layers of dough can be minced meat, mushrooms or vegetables (they must be applied in turn). The top of the "pie" is covered with parmesan cheese. Bologna is considered the birthplace of lasagna, so this dish cannot be made completely without such an ingredient as bolognese sauce.

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Let's say you have the opportunity to try one dish in every country in the world. How to choose the most worthy culinary attraction? On the Quora website (a social service, a kind of online marketplace for questions and answers), they decided to conduct a survey on this topic. Users had to name one dish each, which they considered the most “cult” for their country. The result is a list of 35 national dishes representing 35 countries.

Australia: float pie

Float pie is known as a hangover cure. It's a meat pie floating in a bowl of thick pea soup. It is sometimes seasoned with tomato sauce and vinegar. This dish is especially popular in winter.

Austria: Wiener Schnitzel

This dish is considered one of the symbols of Austria. The classic Wiener Schnitzel is a very thin piece of battered veal, breaded, fried to a golden brown color in a large amount of fat or butter. As a side dish to it, as a rule. serve potatoes or rice, and decorate with lemon and parsley.

Argentina: asado

An asado grill can be found in every self-respecting Argentine family. In essence, this is meat cooked on coals, but its taste depends on many subtleties, and it is usually done by men - asadors. The composition of the dish includes meat, homemade sausage, glands, kidneys and black pudding. Served asado with bread, salad, chimichurri sauce and red wine.

Belgium: Mussels with French Fries

This dish can be tasted in other countries - for example, in France or the USA, but it was the Belgians who were the first to come up with this delicious combination of ingredients. Mussels are cooked in many different ways (wine, oil, herbs or tomato sauce) and served with salty, crispy French fries. And washed down with a cold Belgian beer.

Brazil: feijoada

Brazil is a country with a rich and varied culinary tradition, so choosing one dish is not so easy. However, Quora users settled on feijoada, a dish of black beans, roasted pork, beef, spices, and cassava flour. It is usually served with rice, cabbage, orange slices and hot sauce to speed up the digestion process.

Canada: putin

This is a very high-calorie dish originally from Quebec. It consists of french fries, cheese and sauce.

China: Xiao long bao

These are Shanghai dumplings floating in the soup. The shape of xiao long bao is even more similar to khinkali. They are made from different types of meat and steamed in special bamboo baskets.

Croatia: Pag cheese

The world-famous Pag cheese is made from sheep's milk on the island of Pag.

Egypt: molohea

Different variations of this dish are prepared throughout North Africa, but it has gained particular popularity in its homeland - in Egypt. The Egyptian version is made from the leaves of molohei (a bitter-tasting vegetable) that are stripped from the stems, chopped and boiled in a broth with coriander and garlic. Moloheya is served with pieces of chicken or rabbit meat, sometimes they are replaced with lamb or fish.

England: Roast Beef & Yorkshire Pudding

Once upon a time, English chefs came up with a way to use the fat dripping onto the pan during frying meat to make puddings. Roast beef with dripping pudding is now considered the national dish of England.

Georgia: khachapuri

Khachapuri is a juicy, viscous flatbread stuffed, usually with cheese or an egg.

Holland: herring

The Dutch prefer herring with a fresh bun and chopped onions.

India: tandoori chicken

In India, culinary traditions vary greatly depending on the region, so finding one dish that would represent the whole country is almost impossible. In the north, more curried meat dishes are eaten, while in the south, vegetables with a wide variety of spices are preferred. However, if you still need to choose only one classic Indian dish, then it will be tandoori chicken. Pieces of chicken are marinated in yoghurt with spices, and then baked over high heat in a clay oven. It is usually served with vegetables and rice.

Indonesia: Terang Bulan Pie

This is a semi-circle-shaped sweet cake stuffed with all sorts of goodies - chocolate chips, grated cheese, peanut pieces and even bananas. Such pies are sold by street vendors throughout Indonesia.

Italy: pizza

The classic Italian pizza is made with a very thin base and a topping consisting of fresh tomatoes, mozzarella, basil and various meat products. In Italy, pizza is considered an art and pizzaioli are artists.

Japan: katsudon

It would seem that all over the world Japan is associated with sushi, but the Japanese themselves advise travelers not to miss the opportunity to try katsudon - a thin pork chop with an egg, which is placed on top in a bowl of rice.

Malaysia: nasi lemak

Nasi lemak translates as “rice with cream”. Rice is cooked in coconut milk with pieces of pandanus leaves. Served wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg. It is believed that this dish helps with a hangover.

Mexico: mole sauce

This is a very complex sauce, with up to 100 ingredients, including herbs, ground nuts, butter, cocoa, beef broth and, of course, several types of chili. And they prepare mole sauce for quite a long time - sometimes for several days.

Norway: Rakfisk

Rakfisk is considered a winter dish. This is a trout that is first salted, left to ferment for several months, and then served with onions and sour cream. Norway was once a poor country with little to grow. Since the winters in this country are long, it was necessary to stock up on fish before the first snow and somehow store it. Pickled fish turned out to be a good way out.

Philippines: adobo

Adobo is called a popular spice in many countries, but in the Philippines it is a dish consisting of pieces of chicken or pork stewed in a mixture of soy sauce and vinegar, and flavored with pepper, garlic and bay leaves.

Portugal: francesinha

The name of this dish is translated as “little Frenchwoman. It is a sandwich of two square slices of white bread, between which there is a piece of meat, a slice of ham stuffed with olives and black pudding. All this is covered with melted cheese and put in a plate with tomato sauce. The francesinha is usually served with french fries and a mug of cold beer.

Romania: sarmale

Sarmale is the Romanian version of cabbage rolls or dolma. It is minced rice and meat, baked in small salted cabbage or grape leaves. Considered a winter dish.

Russia: borscht

Russian users of the Quora website advised foreigners to definitely try a plate of borscht with Russian vodka.

Saudi Arabia: Kasbah

This is a rice dish with the addition of a large amount of spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaf. Kasbah is usually served with meat and vegetables.

Scotland: smoked salmon

Served on toasted wholemeal bread with butter or curd cheese paste. The Scots love to drizzle lemon juice over fish.

Slovakia: cheese dumplings

These are small potato dumplings seasoned with soft cheese and bacon.

Slovenia: Kranjska sausage

Small pork sausages, salt, pepper, water and garlic - and nothing else.

South Africa: biltong

This is a South African variety of cured meat. Most often, biltong is made from beef, but it also works well with other types of meat, such as ostrich. Thin strips of meat are marinated with various spices and salt and dried.

South Korea: panchang

This traditional South Korean dish consists of a variety of appetizers and salads served on small plates as an accompaniment to the main course and rice: kimchi (pickled vegetables with hot red peppers), namul (sautéed vegetables seasoned with sesame oil, vinegar and garlic), jeon ( Korean variation on the theme of pancakes) and so on.

Spain: Jamon Iberico

For the production of this ham, a special breed of Iberian pigs is raised, which are kept on a special acorn diet. The ham is covered with sea salt and then hung in well-ventilated cellars for a couple of years. Ready jamon is cut into thin slices and served with wine, crispbread and olives.

UAE Shawarma

Shawarma is one of the dishes available for any wallet in the expensive United Arab Emirates. Perhaps the democratic nature of this dish made it one of the most popular in the country. It is made from pita stuffed with pieces of fried meat (usually a mixture of lamb, chicken, turkey or beef) with vegetables. As a dressing, tahini, hummus or hot sauce is used.

Ukraine: dumplings

Ukrainians will gladly treat foreigners to dumplings with potatoes, cottage cheese, cabbage or meat. They will be served with fried bacon with onions, and sour cream.

USA: Hamburger

It's so simple and boring. For a hamburger, Americans recommend taking a milkshake and french fries.

Venezuela: pabellon criollo

This Venezuelan national dish includes minced beef, rice, black beans and cheese. Typically pabellon criollo is served with a fried egg and fried plantain.

Barbados: Cuckoo and Flying Fish
Barbados has a lot of fish, such as opah, tuna, barracuda or red beryx, but this country is called the “Land of flying fish”. And this type of fish has even reached the most famous national dish of Barbados, which is called Ku-ku. Ku-ku consists mainly of corn grits and okra fruits, and the flying fish served with it is usually fried or steamed.
Canada: poutine (accent on the second syllable)
Putin appeared in Quebec in the late 1950s. This is a favorite dish of all Canadians. It is made from french fries, which are drizzled with brown sauce and served with slices of cheese. Although the recipe is quite simple, there are many variations of poutine. Some restaurants offer this dish with toppings such as chicken, bacon or Montreal-style smoked meat, three-pepper sauce, or even caviar and truffles.
Syria: kebbe
This dish is also popular in Lebanon, Palestine and Jordan. The typical Syrian kebbe is made from bulgur (durum wheat), minced onion and finely chopped pieces of beef, lamb, goat or camel meat. The best variant of kebbe is such meatballs stuffed with beef or lamb. Cutlets can also be shaped like a ball or flatbread, and they can be baked or boiled in broth.
Poland: bigus
Bigus is a traditional meat stew in Polish, Lithuanian and Belarusian cuisine, but only the Poles consider this dish to be national. This very satisfying and tasty stew is made from a large number of ingredients - fresh and sauerkraut, various types of meat and sausages, tomatoes, honey, mushrooms, peppers, cumin, bay leaves, oregano, prunes and other ingredients. Bigus can be served on a plate or inside a bread bun.

Greece Souvlaki
Greece is a country with several well-known dishes around the world, such as keftedes, moussaka or tzatziki, but it is souvlaki that is usually considered the most famous Greek dish. This popular "fast food" in Greece consists of small pieces of meat and sometimes vegetables on skewers. Souvlaki is usually made from pork, although chicken or lamb may also be used. Served on skewers, on pita with garnish and sauces, or with fried potatoes.

Italy: pizza
Pizza is known all over the world, so there is no point in introducing this dish to you. We'd better tell you how pizza Margherita appeared. According to legend, this pizza was invented in 1889, when the Neapolitan culinary specialist Raffaele Esposito was ordered to create a pizza specifically in honor of the visit of Queen Margherita. Of the three pizzas he made, the queen preferred the one whose ingredients were dominated by the national colors of Italy: red (tomatoes), green (basil) and white (mozzarella). Then it was decided to name this pizza in honor of Queen Margherita.

Ireland: Irish Stew
First recognized in 1800, Irish stew is the country's most common dish and a staple on any pub's menu. Originally it was a thick broth with boiled lamb with onions, potatoes and parsley, but now other vegetables are often added to the dish.

USA: hamburger
Like pizza or pasta, hamburgers are eaten all over the world, but the United States is usually associated with this dish first. The word "hamburger" comes from the German word "Hamburg", from which many emigrated to America in the 19th century. On July 27, 1900, American deli Louis Lessing sold the first hamburger in his hometown of New Haven.

Hungary: goulash
Goulash became the national dish of Hungary in the late 1800s, when the Hungarians were looking for symbols of national unity to distinguish themselves from other peoples of the Austro-Hungarian Empire. Later, this hearty dish spread throughout Central Europe, Scandinavia and Southern Europe. Goulash is a soup or stew made from beef (sometimes veal, pork, venison or lamb) and vegetables, seasoned generously with pepper and other spices.

Israel: falafel
This dish is common not only in Israel, but throughout the Middle East. These are deep-fried balls or flatbreads made from ground chickpeas, garden beans, or both. Usually served in pita or lafa. Falafel has become so popular that in some countries McDonald's has started serving McFalafel.

Jamaica: akki and salted fish
Although this dish first appeared in Jamaica, it is also eaten in the UK, Canada, and the US. To prepare this dish, salted cod is sautéed in boiled akki (local tropical fruit), onions, tomatoes and spices. Usually served for breakfast or dinner with breadfruit, bread, dumplings or boiled green bananas. Often the dish is washed with coconut milk.

Austria: Wiener Schnitzel
This is a very thin and heavily fried veal schnitzel. The most popular Viennese and generally Austrian dish. Prepared from lightly beaten veal, slightly salted and rolled in flour, beaten eggs and bread crumbs. Traditionally, this dish is served with potato salad, cucumber salad, potatoes with parsley, French fries or fried potatoes and a lemon wedge.

South Korea: bulgogi
It translates as "fiery meat". This is a typical South Korean dish that usually consists of grilled marinated beef. The marinade is a mixture of soy sauce, sesame oil, garlic, onion, ginger, sugar, wine, green onions, and sometimes mushrooms. In many restaurants in South Korea, small barbecue sets are built into the tables, and visitors can grill the meat themselves.

France: thin pancakes
Very thin sweet pancakes, usually made from white flour. Served with a variety of fillings, they can be sweet (with sugar, fruit jam, strawberries, maple syrup, etc.), and salty (with cheese, ham, eggs, ratatouille, mushrooms, artichokes and various meat products).

China: Peking Duck
The most famous dish from the capital of China and one of the most famous Chinese dishes all over the world. Duck with crispy skin served with green onions, cucumbers, sweet bean sauce and thin pancakes. Sometimes a bowl of hot sauce, such as hoisin, is added to the main plate.

Brazil: feijoada
The main ingredients of this hearty and very tasty dish are beans and fresh pork or beef. This dish is prepared with black beans, various pork or beef products, such as bacon or smoked pork ribs, and at least two types of smoked sausages and jerky. It is usually served with white rice and oranges - the latter help digestion.

Ukraine: borscht
Popular in many countries of Eastern and Central Europe. Do you need to explain what it is? Foreigners describe it as a thick and spicy soup with beets as the main ingredient. Almost always, beef or pork is added, and pieces of meat, potatoes and beets are used for the broth. Sometimes carrots and peppers are added. They eat with bread.

Thailand: Thai noodles
Deep fried rice noodles. It is served in restaurants, and you can also buy it from a street stall. It is made from dry rice noodles moistened with water, which are fried with eggs and chopped tofu, and a huge amount of various ingredients are used as seasonings: tamarind pulp, fish sauce, dried shrimp, garlic, shallots, chili, etc. Served with lime wedges and chopped roasted peanuts. May also contain fresh shrimp, crab, chicken, or other meats, depending on the region.

Czech Republic: cream tenderloin
In the Czech Republic, there is an eternal debate about what is the national dish in the country - cream tenderloin or knuckle. Let it be the first. As a tenderloin, beef is usually taken, which is served with a thick creamy sauce and dumplings. Sometimes lemon slices and cranberries are served with the dish.

Venezuela: Arepa
These cornmeal tortillas are sometimes also considered the national dish of Colombia. Different regions of the country use different sizes, types of flour and additional ingredients. For example, in eastern Venezuela, the arepa is usually 7-20 cm in diameter and about 2 cm thick. Today this dish is made in special electrical appliances, which takes about 7 minutes (and with the usual cooking method - 15-25 minutes).

Türkiye: kebab
Kebab has appeared on the streets of Turkey, where street vendors cut meat from vertically hung pieces. Traditionally, lamb is used in kebabs, but depending on local preferences or religious prejudices, beef, goat, chicken, pork or even fish can also be found in kebabs. Usually served in pita bread or pita.

Singapore: Chili Crab
The main ingredient of this delicious seafood dish is, of course, crab. It is fried in a thick, sweet and spicy tomato-chili sauce. This dish even made it to the list of "50 most delicious dishes in the world" at number 35.

Serbia: splash
This Balkan dish is made from different types of minced meat. Traditional Serbian splash is made from a mixture of lamb, pork or ground beef (sometimes veal), fried with onions and served on a plate with vegetables and side dishes - usually fried potatoes or bread. Recently, this hearty and tasty dish has begun to gain popularity in other parts of Europe.

New Zealand: Bacon and Egg Pie
This pie is made up of bacon, eggs, onions, peas, tomatoes, and cheese, so it's quite high in calories. Sometimes served with ketchup. This dish is also popular in neighboring Australia.

Belgium: Moules-Frites
It translates to "mussels and fries." This dish originated in Belgium and is considered national here, but is also popular in France and other Western European countries. The most unusual thing about Moules-Frites is its size. One portion of this dish per person in almost any restaurant in Belgium is 1.5 kg! The mussels and fries are usually served on separate plates to keep the potatoes from getting too soft.

The concept of "Russian cuisine" is as broad as the country itself. The names, taste preferences and composition of dishes differ quite significantly 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 quickly introduced them, thereby adapting them to their own ideas about healthy and tasty 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. Despite the fact that for quite a long time the country was not even aware of 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 of the 16th-18th centuries, including 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 a northern country, the winter here is long and severe. 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 Russian 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 a huge number of species 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 cooked Leningrad, homemade and Moscow with kidneys, chicken and goose giblets, 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. The most favorite 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, various 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 number of dishes from cereals, mushrooms, fish, vegetables, which have been seasoned with vegetable fats. On the festive table there were always 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

Ukraine and Belarus had a strong influence on the formation of culinary preferences. 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. A variety of recipes can require from a couple of hours to a day to prepare. 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

The easiest way to prepare 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. There are practically no special differences 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 extraction. 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 remain relevant to this day. 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 for fish dishes and preparations 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 large quantities. And in the years of famine, such supplies formed the basis of the diet. But expensive species, 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.

Kalya can be called the prototype of the usual pickle - this is a rather spicy and thick soup, which was cooked on cucumber brine 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 of 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 a popular dish was 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 country's passion for French cuisine, many Russian dishes, whose names also came from there, have changed a bit. 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 with a pig's head and leg, and beef ears and tails were added.

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 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 with cold water, and then brought to a boil over medium heat, 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 consists of minced meat and unleavened dough. It is considered a famous dish of 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.

National cuisine can tell a lot about its people. The cult dishes of a particular country are often known throughout the world and are even included in the daily diet of many families. Other dishes are no less tasty and original, but for some reason they have not become so popular abroad. So, without further ado, we present you the best traditional dishes from around the world.

Bigos, Poland

It's a stew with sauerkraut. There are many options for bigos, and cabbage and meat (pork or game, smoked sausage, etc.) can be different.

Colcannon, Ireland

It's mashed potatoes and cabbage. Usually served as a side dish with boiled ham, grilled brisket or sausages.

Fried mussels with french fries, Belgium

You can try "moules frites" in almost any Belgian restaurant, but be careful: one portion weighs one and a half kilograms! Locals joke that french fries are universal, but "mussels from Brussels", that is, "mussels only in Brussels."

Ful medames, Egypt

This is a puree of boiled beans with garlic, lemon juice and olive oil. Due to the cheapness and nutritional value of this dish, ful has been an important part of the diet of the common people since ancient times. Since full is a difficult to digest dish, it is eaten for breakfast or, in extreme cases, for lunch.

Fasolada, Greece

This is a soup with white beans, vegetables (usually tomatoes and peppers) and olive oil. It is believed that a simple and hearty dish was popular in ancient Greece.

Meatballs, Denmark

Meat balls made from ground veal, beef and pork are not like those that float in our favorite soup. Danish "frikadellers" are cutlets, which are served with boiled potatoes and sauce in the best traditions.

Adobo, Philippines

Adobo is a popular Filipino dish made from meat, seafood and vegetables marinated in vinegar, as well as soy sauce and garlic. Although the name of the dish is Spanish ("adobar" means "marinade"), the cooking method is specifically Filipino.

Chilis en Nogada, Mexico

The name of the dish translates as "chili in walnut sauce." That is, these are peppers stuffed with rice and meat and poured with walnut sauce. The colors of the dish represent the colors of the Mexican flag: green chili, white walnut sauce and red pomegranate seeds. Very patriotic!

Ajaico, Colombia

This is a potato soup with chunks of chicken, corn and guasco, a fragrant herb that gives the soup its characteristic flavor. A thick homogeneous cream soup is most often served with sour cream, capers and avocados.

Bulgogi, South Korea

Bulgogi (or bulgogi) are grilled marinated pieces of beef or veal. Prepared with heads of garlic, peppers and onions, served with leafy vegetables such as cabbage.

Crepes, France

This is a type of pancakes that are cooked in milk without yeast starter. Crepes can be baked on one side (when served with toppings) and are often used to make pies and cakes.

Peking Duck, China

One of the most popular and ancient dishes of the country, "beijing kaoya", is prepared as follows: a duck carcass is rubbed with honey and baked in a special oven, and cut into thin slices when serving. Mandatory condition: the duck skin must be crispy, thin and non-greasy. Duck is served with tangerine tortillas, onion and sweet burdock sauce.

Fish and Chips, UK

This is a deep-fried fish (traditionally cod, but can be any other with white meat, such as haddock or flounder) with large slices of french fries. Simple and very tasty!

Feijoada, Brazil

It is a stew-like dish of beans, meat products and farofa (cassava flour). The hearty meal is served in a clay pot with cabbage, an orange wedge and, optionally, rice. According to a common version, the feijoada was invented 300 years ago by slaves brought to Brazil from Africa.

Pad Thai, Thailand

A favorite dish of the locals is fried rice noodles with shrimp and/or meat, as well as tofu, fish sauce, shallots, bean sprouts and pickled radishes.

Ramen, Japan

Broth with wheat noodles and sometimes meat, pickles, eggs, nori and other ingredients is the most popular Japanese fast food.

Currywurst, Germany

These are ordinary sausages with ketchup-based sauce and curry powder, 800,000,000 servings of which are eaten annually in Germany.

Arepa, Venezuela

Lush stuffed cornmeal pancakes are a wonderful breakfast. Inside can be put cheese, avocado or both, which is very popular in this country.

Pho, Vietnam

This is a soup with noodles, where they put pieces of beef or chicken, or fried fish. The soup is garnished with Asian basil, mint, lime and bean sprouts.

Pasta, Italy

Here's a dish that has spread to the whole world, so it's pasta. There are thousands of varieties of pasta - both forms of pasta, and additions to a hot dish.

Putin, Canada

Yes, calm down! The French name is poutine, and the stress is on the last syllable. The national dish of Quebec is french fries topped with cheese slices topped with a sweetened gravy. The dish was first prepared in the 1950s, but today it can be found not only in ordinary restaurants, but also in Canadian branches of McDonald's, Burger King and KFC chains.