All dishes of Russian cuisine. Russian traditional cuisine

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 cooked Leningrad, homemade and Moscow with kidneys, chicken and goose giblets, fish and cereals, roots and mushrooms, corn, meatballs, lamb brisket.

Also played an important role flour products:

• 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 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.

Very delicious old dish 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 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 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 cooked in cucumber brine with the addition of minced 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. Then send there Bay leaf and peppercorns, salt, carrots and onions. 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 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 jelly has remained unchanged for a long time, only its basis is being 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.

Known all over the world, Russian cuisine throughout its existence, due to its diversity and abundance, has always amazed and surprised foreigners. Russian culinary art has a long history, during which it was replenished big amount delicious and hearty meals, which have become truly traditional for the Russian people, loved and revered today.

The food of the ancient Slavs was simple and uncomplicated, but at the same time it was hearty and high-calorie. In accordance with religious beliefs, the dishes were fast and modest, the first were much more, so a lot was used. herbal ingredients: vegetables, grains, mushrooms, berries. The most popular vegetables were cabbage, radish, rutabaga, beets, and among cereals - millet, oats, rye, lentils and wheat. Meat (mainly beef or pork), fish, milk and dairy products (cottage cheese, kefir, fermented baked milk), eggs, honey, nuts were also used for cooking.

Main dishes of Russian cuisine:

First meal:

cabbage soup

Shchi is a liquid hot dish based on sour or sauerkraut, which was present on the table of our ancestors for many hundreds of years, and was eaten both in royal mansions and in poor huts. There are several dozen recipes for Russian cabbage soup, which can be both lean and meat. They were prepared in a Russian oven, where they had to languish, infuse and acquire a bright, rich taste and aroma. They ate them with black, rye bread, whitened with sour cream, sour milk or yogurt.

Rassolnik

Rassolnik is an old first course based on pickles and brine. Its prototype is the ancient Russian dish kalia - a thick spicy soup based on cucumber pickle with the addition of pressed caviar and bits of oily fish. Over time, fish was replaced by meat (beef, pork, various offal). Pickle is served hot with greens and sour cream.

ear

Ear - liquid dish based on fish. There were a huge number of recipes: double, triple (named from the number of fish laying), fishing, barge, team. Classic variant Russian "white" fish soup suggested the presence of sticky, soft and slightly sweetish fish, giving a transparent fish broth, perches, ruffs, pike perch or whitefish are suitable for this, parts of such fish as catfish, tench, ide or burbot were also added there. For the "black" fish soup, asps, carp, chubs, crucian carp, carp, rudd were used, for "red" or "amber" - fatty types of red fish (salmon, sturgeon, beluga, stellate sturgeon).

Second courses:

As a second dish, our ancestors were dominated by porridge, which was considered the main attribute daily diet, hence the saying "Schi and porridge is our food." For their preparation, crushed grain was taken, which gave the dish a delicate texture and accelerated the cooking process. IN ready porridge butter (butter or ghee) was added, sweetened with honey, berries and fruits.

Buckwheat

Buckwheat, which came to us from other countries and became widespread in Altai, as evidenced by many references in the annals, has become one of the main and beloved dishes in Rus' - buckwheat porridge. History does not give an exact answer about the place of origin of buckwheat, but the fact that buckwheat porridge has become a habitual food for ordinary Russian people for many centuries is evidenced by its numerous names from word forms in Russia, no matter how they called it: both buckwheat and buckwheat, and beyond the expanses that have become native, in Europe, they generally called it “Russian bread”.

Guryev porridge

One of the most famous porridges of Russian cuisine is Guryev porridge, which bears the name of the 18th century finance minister, Prince Guryev, who was known as a great admirer of this porridge. This porridge is prepared on the basis of semolina, with the addition of foams removed from heated milk or cream. Layers of semolina and foam sprinkled with nuts are baked in the oven, candied fruits or fresh berries, nuts and jam filling.

Pancakes

The original Russian delicacy, golden, fragrant and appetizing, symbolizing the spring sun, bright and warm, which our ancestors loved and respected, are classic Russian pancakes cooked with yeast. For their baking in the old days used yeast sponge dough based on buckwheat, wheat, millet or barley flour. For the ancient Slavs, pancakes were a funeral, ritual food that was eaten at a wake, and pancakes were also the main attribute of the Maslenitsa holiday and symbolized the hot, red sun. Pancakes were baked in special small frying pans, served poured with melted hot butter.

Dumplings

Another well-deserved masterpiece of Russian cuisine is considered to be dumplings (Udmurt "pelnyano" - bread ear), which have ancient roots of the Finno-Ugric, Turkic, Chinese and Slavic peoples. They consist of unleavened hard dough (flour + water + eggs) and minced meat(chopped pork + beef + lamb + onions, salt and pepper). Circles are cut out of thinly rolled dough, put the filling there and pinch the edges. Dumplings are boiled in salted boiling water and served with sour cream or poured with melted butter.

Third courses:

Russian national drinks kvass, sbiten and jelly have long been considered.

Kvass

Kvass - traditional sour, cold drink ancient Slavs, prepared on the basis of flour, malt, rye or wheat bread, subjected to the fermentation process (added yeast, sugar and raisins) with the addition herbs, honey and other ingredients. At times ancient Rus' kvass was an everyday drink, revered by both peasants and nobles, its presence in the house was considered a sign of well-being. By the 15th century, there were about 500 varieties of kvass in Russia.

Sbiten

Unlike kvass, which was consumed mainly in summer, winter time our ancestors preferred to drink sbiten, it is an old hot drink of the ancient Slavs, prepared on the basis of honey, water and molasses with the addition of mixed spices (cinnamon, mint, hops and cloves) and medicinal herbal preparations. Previously, sbiten was very common in public and home catering, until it was replaced by such an "overseas" drink as tea.

oatmeal jelly

Another primordially Russian drink is considered Russian white jelly, it is a sour-tasting gelatinous, jelly-like food made on the basis of such cereals as oats, wheat, rye, hemp, peas with the addition of starch. oatmeal jelly among the ancient Slavs, it was considered a delicacy, it was eaten hot with the addition of linseed or hemp oil or cold, frozen, pouring it with milk or jam. To sweeten the sour jelly over time, they began to add honey, berries, jam and fruits to it, which gradually turned it into a dessert.

Dishes of Russian cuisine gained great world fame at the end of the 19th century, when in just a few decades they gained love and popularity among European connoisseurs of gastronomic art. Since that time, Russian cuisine has been considered one of the most delicious and diverse in the world; foreign chefs prepare traditional Russian dishes in the best restaurants all over the world and trying to comprehend all the secrets of Russian cuisine.

Our cuisine is considered one of the most satisfying, delicious and rich in the world. Ancestors knew a lot about food and loved nice table. They gathered to him five or six times a day. Everything depended on the time of year, the length of daylight hours and economic needs. And it was called - interception, afternoon snack, lunch, paobed, dinner and pauzhin. Interestingly, this tradition was sacredly observed until the abolition of serfdom. With the advent of capitalism, the number daily appointments food was reduced first to three times and then up to two.

The main ingredients of Russian cuisine dishes

Russian folk dishes were not prepared from slaughter, obtained by women. Also, living creatures that feed on carrion, that is, crayfish, were not suitable for food.

After Peter the Great's reforms and the emergence of a "window to Europe", wine and sugar began to be imported to Russia. A trade route was laid through the country from China and India to Europe. So we got tea, coffee, spices, etc.

New traditions came along with them, however, Russian folk dishes, photographs of which are presented in the article, are still loved and in demand. If you cook them in the oven or slow cooker, they will look a bit like authentic options.

The nature of Russian cuisine

Features of the national cuisine are better preserved than, for example, typical features of clothing or housing.
Traditional Russian dishes are distinguished by their high energy value contain a lot of fat. This is due to the harsh climate: it was always necessary to eat tightly (“While the fat one dries, the thin one will die.”).
Dishes in Russian cuisine are simple, rational and practical. People cooked mainly dishes from bread, flour and everything that the forest gave - honey, berries, nuts, mushrooms (although the population of the southern part of Russia is wary of mushrooms, afraid to use them). The main part of Russian food was different types cereals and dairy products. Meat was considered a festive dish.
The Russians learned how to preserve and preserve food - they smoked, dried, salted meat, fermented vegetables and fruits, pickled, salted (cucumbers, garlic, grape leaves, green wild garlic), prepared jams, dried fruits (prunes, dried apricots, raisins).

The food of the poor

When there was not enough flour or cereals, people ate the "second bread" - potatoes. They also often ate cabbage, from which soups are prepared, for example, shchi (“shchi and porridge is our food”), as well as carrots, beets and buckwheat (buckwheat porridge).

Bread

In everyday and holiday food played and plays the most important role of bread. Russians say: "bread is the head of everything."
Russian bread was very revered: according to the old custom, dropped bread must be picked up, wiped, kissed and asked for forgiveness for negligence. People never throw away bread crumbs. A child from childhood was taught to respect this product. The guests were greeted with the words “bread and salt”.
Bread is a snack food throughout the day (for soup, for the second course).
Russian rye bread, it is baked with various additives(spices, raisins - the most famous aromatic bread "Borodinsky" with coriander).
Also for sale White bread or lavash (white bread from the south or from Central Asia in the form of a large flat cake).

Russian national dishes

Snacks

Russian cuisine is especially famous for its abundance variety of snacks. These are salads, pickles (vegetables, mushrooms, fish), pies with different fillings (meat, fish, cabbage, potatoes, rice and eggs, apples, lemon, various types of jams), pancakes with different fillings (products made from liquid dough poured into a hot frying pan in a thin layer), smoked meat, fish, sausage, ham, caviar - black from sturgeon, which is valued more than red from salmon.

Soups

Russian soups are hearty and thick, or, as the Russians say, “dense”. They are cooked on water or on kvass; sour cream or mayonnaise is often added to a bowl of soup. Be sure to eat bread with soup.

• Shchi - cabbage soup, there are about 60 types of cabbage soup.
• Borscht - red soup made from cabbage, beets, carrots, meat.
• Solyanka - soup with pickles.
• Ukha - Russian fish soup.
• Okroshka, pickle, beetroot - cold soups.

Meat dishes

In Russia, there is no tradition of lightly frying meat. Very often, dishes are prepared from minced meat. Cutlets are prepared from minced meat, it serves as a filling for dumplings, pies, cabbage rolls (minced meat in cabbage leaves). Popular Armenian barbecue - pieces of lamb. Russians often eat fish.

Sweet

Russians love sweets, the shops offer a large and varied selection of chocolate, sweets (sold by weight), ice cream, cookies; donuts are popular - baked mugs made from yeast dough with powdered sugar.

Dairy

From sour milk ryazhenka is made, cottage cheese products are common - curd(with dried apricots, prunes, raisins), sweet cheese.

Festive and ceremonial dishes

• Christmas - sochivo, kutya
• Maslenitsa - pancakes with butter
• Easter - Easter cake, eggs, Easter, do not eat hot dishes
• commemoration - pancakes, kutya, white kissel

Borrowed dishes

Russian cuisine has been enriched over the centuries with many dishes from neighboring nations.

• Shish kebab is a Caucasian dish in origin, borscht and hodgepodge are Ukrainian soups.
• Pelmeni is a Siberian dish in the form of boiled products made from unleavened dough stuffed with minced meat, as well as fish, potatoes, and cabbage.

Modern trends in Russian nutrition

At the beginning of the 90s. Russians fell under the influence of imported products and fast foods. Loved especially fried - pastries, french fries. Now they are again partly returning to domestic products and dishes. At the same time, especially in big cities, it is gaining immense popularity. proper nutrition, dietary, vegetarian and exotic (mainly Japanese) cuisine is in vogue.

Beverages

kvass

The traditional Russian drink is kvass - dark, slightly alcoholic drink from bread or honey.

Vodka

Vodka is considered one of the symbols of Russia, although in recent years the amount of vodka consumption has been inferior to the amount of beer consumption.
There are worldwide famous brands Russian vodka: Stolichnaya, Smirnovskaya, there is also an old tradition homemade vodka, the so-called moonshine.
Vodka is affordable both in price and because you can buy it everywhere if you want, and this is one of the reasons for alcoholism among Russians. There are frequent cases of poisoning with vodka or moonshine.
Vodka and beer should be eaten. An endless range of different products is offered. They sell dried squid, smelt (small dried fish), roach (dried fish that must be broken and eaten like chips), chips, peanuts, pistachios, crackers (small dried pieces of bread with different flavors). Vodka should be eaten with bread, sausage, pickled cucumber, wild garlic, etc.

tea drinking

In the past, Russians usually ended the day with the ceremony of tea drinking, they exchanged news over tea, talked about the events of the day, the whole family gathered for tea.
Tea is brewed in a special teapot, allowed to settle, and then tea leaves are poured into cups and topped up with boiling water, or tea is prepared in a samovar. Sweets are served with tea: jam (cherry jam is most valued), sweets, cakes, buns, cookies.

Samovar

A samovar is a self-heating device for making tea. The samovar consists of a vase (it contains a charcoal brazier with a pipe), handles, a teapot burner, a spout with a key.
In the past, in every home, the samovar occupied an important place in the interior of the living room or dining room. During tea drinking, it was placed on the table or on a special table, the hostess or the eldest daughter poured tea. Gradually, samovars began to look not like teapots, but like decorative vases, became simpler and stricter, and finally became electric. In modern Russia, the samovar has already ceased to be a thing of prime necessity.

feast

There is a big difference between everyday and festive food, between dishes offered in restaurants.

Food during the day

Breakfast (around 9 a.m.)

Breakfast - preferably hearty. There is often nowhere to eat during the day, so Russians prefer warm food- porridge (oatmeal, rice, wheat, buckwheat, semolina), scrambled eggs, sausages, pancakes. They eat cottage cheese, cheese, drink tea or coffee.

Lunch (about 2 pm)

Lunch usually consists of the first - soup, and the second - hot (meat or fish with a side dish). Russians are accustomed to eating fast food during the working day (there are establishments of this type offering Russian national dishes), canteens and cafes. Unlike the rich Russian home feast, a foreigner may be surprised by small portions in Russian restaurants. There are quite comfortable restaurants at the highest level, but a normal Russian cannot afford to have lunch or dinner there.
On the street you can always buy something to eat - pies, pastries, pancakes, shawarma (kebab), fried potatoes with various fillings.

Dinner (about 8 pm)

Dinner does not take too much place in the diet. Usually they eat what was for dinner, or what they can find at home.

Holiday home feast

Meet in Russia family holidays usually at home, they also invite guests home and treat them themselves. It is not customary to hold meetings in restaurants.
In Russia, there is a tradition of a rich feast. For a long time it has been so established that a guest should be received as best as possible and fed to the fullest.
The change of dishes (snacks, the first - soup, the second - hot, the third - sweet) in the Russian feast is not very clear - on the table, as a rule, there are all sorts of snacks, pies, salads, meat dishes and even desserts. At the same time, Russians attach great importance to the abundance on the table - there should always be a lot of food of all kinds and different (despite possible material difficulties).

Purchases

Now in Russia everything is already there, everything can be obtained. This is a new situation for Russians - in Soviet times stores looked completely different: empty shelves, zero choice, unpleasant saleswomen, poor quality products, long queues. Saleswomen considered the buyer almost their enemy.
Accounts were used instead of a cash register. A product, for example, cheese or sausage, if it appeared, was sold in kilograms (people bought it for future use).

At the beginning of the 90s. almost everyone got food on the market.

„Russian model zákazníka: snaží se ho vždy za všech okolností podvést jeho krajan. Je to hra na kočku a na myš. Až 90% obyvatel nakupuje na trhu a často neví, jak má originální potravina chutnat a zboží vypadat.“
David Šťáhlavsky: Rusko mezi řádky

Now it all depends on the amount of money in the buyer's wallet. There are many trading options. Grandmothers still stand on the street, offering vegetables from their garden, cigarettes or beer. At the entrances to the metro or near other transport hubs there are counters and kiosks with different types products (dairy, bread, with cookies ...). Each area has its own market.
You can also buy in stores with counters, where the assortment is divided into several departments, but there is only one cash desk and the payment system is complicated - you have to choose a product, then go to the cashier and pay for everything and then return to the department with a check and there you will receive the selected product.
You can shop in modern self-service supermarkets. Many of them are open around the clock - 24 hours.
The outskirts of big cities are now being overgrown, as elsewhere, with hypermarkets and shopping centers.
In big cities there are very expensive shops with imported products and products of high quality, with branded goods that are intended only for modern Russian V.I.P. - very rich people.

Literature:

• Sergeeva, A.: Russians. Stereotypes of behavior, traditions, mentality. Publishing house "Flinta", Publishing house "Nauka", Moscow 2005.
• Shangina, I.I.: Russian people. Weekdays and holidays. Publishing house "Azbuka-classika", St. Petersburg 2003.
• Pesek, P.: Ruská kuchyně v proměnách doby: gastro-etno-kulturní studie. Pavel Mervart, Červený Kostelec 2007.
• Ruska kuchyně. Champagne Avantgarde. Bratislava 1992.
• Cooking: http://www.gotovim.ru

All full, and the eyes are still hungry.

Russian dishes have never been particularly intricate, they are all simple to prepare, but tasty and satisfying. And at the same time, the Russian table is one of the richest in the world - this was noted by almost all foreigners who have visited Russia since the time of Ivan the Terrible ...

Russian cuisine cannot be compared. Never with any other cuisine. There is no French aristocracy, no frills of the Italian menu, Japanese philosophy, bordering on art, vegetarian subtleties and usefulness ...

In real Russian cuisine, there is no magic and magic - leave that to the Chinese, who turn fish into chicken and rabbit into fish.

And the gourmets are the Spaniards with their ritual jamon... And the friable US miracle burgers and all the junk with the ideology of fast food that kills the nation from the inside...

Not that all these dishes are alien to us. Not because we are special. We just never bothered - we ate soups, borscht, dumplings, washed down with mead, cracked normal Russian on both cheeks Rye bread or pancakes of your choice with whatever filling you like… We drank the good old Russian kvass, and didn’t blow into our mustaches… Our plates were large and deep — roomy, because size always mattered to Russians. The Russian "portion" is compared with the soul - it is always huge, big, spreads, knows no edges - eat / drink from the heart.

Russian cuisine will never get into the ratings and TOPs of the most delicious countries, most exotic dishes We just don't need all of this. We do not need all this pathos, appraisers, critics, culinary Oscars. We do not elevate food to a cult. We eat because it's delicious. And this taste can last for weeks and months. A simple example - could you eat frog legs every day, get burned every day with a spicy burrito, eat lettuce every day and squeal with delight that it's all fucking delicious? .. You can list for a long time. But Russian borsch or dumplings, cereals, pancakes, vegetable salads, Russian kvass and compotes - we can eat all this every day and it will not become bad with us.

There is an opinion that allegedly Russian cuisine is borrowed, and a huge number of dishes do not smell of Russian spirit. You can argue about borrowing for a long time, let specialists and experts, historians deal with it ... But no matter what influence overseas chefs have on Russian cuisine, it still retains its characteristic originality, "brand", hospitability, and has always "absorbed" only the best culinary tricks and secrets.

The richness of the national Russian table is undeniable. And, if we adopted something from Western cooking, then definitely only the best and most convenient to cook.

Do not forget about how many nationalities live in Russia, whose cuisines are traditionally not alien to us. Take for example caucasian cuisine- loved and adored by the Russian people ...

Russian cuisine is unique in its kind. From cooking methods to rich special taste.

It is appropriate to recall the famous Russian stove with its special device, which is about four thousand years old. The Russian stove heated the dwelling, cooked food in it, baked bread, brewed beer and kvass, and dried food. In ancient recipes, even special thermal conditions are mentioned - a hot oven, an oven for bread, an oven after bread, a free spirit. The peculiarities of the Russian stove also led to the fact that in Rus' the most common were boiled and stews, as well as all kinds of casseroles and pastries, (usy, ducks, chickens, piglets in Russia they preferred to cook whole, while beef was stewed and fried big chunks.

In ancient times, the Slavs ate first “hot” (a modern second course), then “ear” (this was how all soups used to be called), and then “snacks” - sweet dessert prepared from vegetables and fruits with honey, including dried sweet fruits ( thick compotes- vzvara), or sweet flour pastries - donuts, gingerbread, buns flavored with honey.

Until in the middle of the 20th century sucrose appeared in sweets in the USSR in large quantities, the Russians had everything in order with their teeth.

Bread is the head of everything. Rye bread is the head of everything.

From ancient times to today Russian cuisine has come a long way: first rye bread appeared, without which it is impossible to imagine a single Russian meal, after that other bread and flour products appeared - pancakes, pancakes, pies, bagels - which are still present in Russian cuisine. All flour products were prepared on the basis of sour text. In general, the love of a Russian person for sour and salty has ancient roots: back in ancient times, our ancestors fermented cabbage, cooked pickled apples, salted mushrooms, etc. Russian restaurants still serve this simple peasant food.

Also, all kinds of porridge cooked in a Russian oven were considered traditional Russian food at all times. Porridge accompanies us all our lives: in childhood we are fed with porridge, and on our last journey we are escorted by kutya - a memorial dish.

The cuisine of the simple Russian people has always strived for simplification, but the cuisine of the nobility has always strived for sophistication. If in a Russian oven in clay pots and iron pots were preparing simple meals: cereals, soups, pies with vegetable stuffing, then the royal feasts went down in history as grandiose festivals of the stomach, where the tables were bursting with all kinds of delicious dishes. There were served quail with garlic sauce, stuffed sturgeons, hares in noodles, honey gingerbread and rugs.

THE MOST FAMOUS DISHES IN RUSSIAN CUISINE

Russian cuisine is not only cabbage soup and porridge, although these dishes deserve attention.

First of all, Russian cuisine is famous for its first courses: cabbage soup, saltwort, pickle, beetroot soup, fish soup. For some soups, for example, for the ear, it was customary to serve pastries - pies.

And in the hot season, a variety of cold soups were served for the first: okroshka, botvinya, tyurya.

“Schi and porridge are our food,” they have long said in Rus'. Indeed, it is difficult to overestimate the role of porridge in the diet of Russians. Historians, for example, argue that it was Russian porridge that played an important role in the fact that Suvorov's troops overcame the Alps.

In every Russian house there are definitely cereals: buckwheat, semolina, pearl barley, millet and others. Previously, porridge was cooked in large cast iron - with milk, pumpkin, sugar; in Russian ovens they were often not just boiled, but baked to a crispy crust (such is the famous Guryev porridge).

Porridges were liquid and steep, the latter was cut into pieces and laid out in a pyramid on a dish. Not only cereals were prepared from cereals, but also side dishes, minced meat, casseroles, and cereals.

Special respect in Rus' enjoyed various pastries. It is no coincidence that a pie, for example, symbolized a fertile field, a pancake - the sun.

The pies were baked with various fillings: meat, fish, vegetables. There were ritual pies. For example, kurnik was traditional wedding dish. Pies with fish were popular (Gilyarovsky called them the favorite food of Russian actors and students), kulebyaki, pies, juicy, kalachi, donuts, rolls. Not a single Maslenitsa in Rus' was complete without pancakes, fritters, pancake pies. A more modest place was occupied unleavened dough- dumplings, pancakes, homemade noodles were prepared from it.

Beverages. Various kvass and meads are considered to be original Russian drinks - they were prepared in huge barrels; also indispensable drinks of the Russian table were sbitni, kissels, compotes.

By the beginning of Catherine's reign, Russia had already learned how to brew beer well, distill vodka, and put liqueurs. Any self-respecting owner in the house had a “cherished cabinet” - with tinctures, colored vodkas, liqueurs, moonshine. Table wines, as a rule, were found only in rich houses, and therefore did not take root too much in Russian cuisine.

Meat. The Russian table has always been different meat variety- they ate pork, and beef, and veal, and mutton, and the most diverse game, which in the vastness of Rus' was then found in incredible quantities.

They cooked both whole carcasses (for example, the famous piglets with horseradish), and large pieces (like English roast beef); minced meat was less popular, but cut into long thin strips - this is how the cook cut the old count Stroganov, who found it difficult to chew - gained recognition all over the world under the name of beef stroganoff.

Meat was mostly stewed in a Russian oven or fried on a stove, although twisted (i.e., cooked on skewers) meat was also held in high esteem by Russians. In addition, the meat was smoked and even eaten raw (such is stroganina - thinly sliced ​​\u200b\u200band salted meat).

And what kind of dishes were not prepared in Russia from poultry- chickens, hens, ducks, geese! Not a single festive table could do without game - hazel grouse, black grouse, wild ducks.

Fish. Invariably, there was fish on the table of a Russian person: from royal sturgeons and white salmon to ordinary ruffs, perches and crucian carp. The fish was stewed, cooked whole, stuffed; from it they made stuffing for pies and the famous pies and kulebyak. They preferred to cook fresh fish, but often it was harvested for the future: dried, salted, smoked and dried. Especially valuable was the screech - the dorsal cartilage of sturgeon fish - which was mostly dried.

Today, despite the national diet that Russian people have been accustomed to for centuries, it is very difficult to focus on choosing exclusively and only Russian cuisine, and perhaps not quite right. Personally, I also really like Japanese, Italian Cuisine. But this is so - on occasion and on occasion.

Nevertheless, it is important to understand that for the same Japanese, Italians and Russians, even the composition of bacteria in the intestinal microflora is different. Therefore, in order to avoid unforeseen problems with the stomach, it is very important to be careful with culinary experiments. And even more so, thoroughly switch to an exotic diet. If you don't believe me, ask a nutritionist. Be healthy!