Russian cuisine is delicious soups, a variety of cereals, preserves, pickles, fragrant pastries. Occupying first place in the world in terms of territory, Russia has absorbed elements of the culture of many peoples, including culinary traditions. Territory with different geographical and climatic features has contributed to the variety of menus. Both meat-eaters and vegetarians will find a dish in Russian cuisine to their liking.
Photos of traditional Russian food look appetizing. But the efforts of photographers do not convey the rich taste of Russian cuisine. Where to start if you decide to get acquainted with the culinary heritage of Russia? Of course, with the most popular dishes in this country.
Popular Russian food includes traditional Russian recipes and dishes of other Slavic states. Borsch is typical for Ukrainian cuisine, but in every Russian restaurant, it is on the menu. We will not go in cycles in geographical subtleties and we will name 10 most tasty dishes which need to be tried in Russia.
When you recall the names of Russian dishes, dumplings are the first thing that comes to your ears. They were first prepared in the Urals more than 600 years ago. The form of dumplings resembles an auricle – from this similarity the name came to mean “bread ear”. The recipe is simple – a mixture of beef, lamb and minced chicken, wrapped in an envelope from unleavened dough. The thick dough is kneaded on the basis of eggs, flour and water. Dumplings are boiled in boiling salted water, where black pepper is added with peas, a couple of bay leaves. Served with or without broth. As seasonings and sauces use mustard, sour cream, butter. In everyday life, dumplings are prepared by the whole family. The hostess puts the dishes with minced meat on the table, finely rolls the dough into circles, and family members lay the minced meat and close the corners. Usually, dumplings are cooked for several meals. Part boil immediately, and the other part is frozen.
This delicious dish is prepared on a broth of meat, mushrooms, fish. Sour-salty foods are sure to be added to the broth: cucumbers or mushrooms, olives, lemon, brine. Boiled or fried meat, corned beef, smoked meats or sausages are placed in the meat broth. The fish option includes salted, boiled or smoked fish, most often sturgeon. Mushroom hodgepodge is prepared on the basis of edible mushrooms. A lot of greens, cabbage, carrots, potatoes are added to the hodgepodge – this dish is a type of rural stew.
Russian cabbage soup is a traditional Russian food. This is a soup with a characteristic sour taste. Usually cabbage soup is made from sauerkraut, adding brine. There are green cabbage soup made from sorrel. The soup cooking technology is simple: prepared ingredients are placed in a boiling broth without boiling and boiled. Only sauerkraut is pre-stewed until soft. In cabbage soup, like other dishes of Russian cuisine, add greens and roots.
This is a cold soup made from small cubes of vegetables, pickles, meat or fish. Previously, it was made from the remains of blanks. Therefore, there were several types of meat (poultry, beef, pork) and a different cooking method (boiled, fried, smoked). Now in okroshka, they use boiled beef, chicken or sausages. Add fresh or pickles, boiled potatoes, carrots. Then the meat-vegetable mixture is mixed with spicy dressing. Lay greens, close the lid and place in a cold place for at least 30 minutes. Before serving, fill the dish with kvass and add a spoonful of sour cream. In the classic version, okroshka kvass is used for pouring, but often it is replaced with bread kvass.
If you come to Russia, be sure to try the traditional Russian recipes from this fish. The sturgeon leaned to the table in the royal family, was considered the privilege of the nobility. It was baked whole, stuffed with vegetables and meat, made aspic. Sturgeon is a source of valuable black caviar. Now we have learned to grow this fish in special fish nurseries, so the sturgeon population in nature is gradually being restored.
Traditional Russian fish food. Originally called boneless minced fish. Many Russian dishes included it as an ingredient: kulebyaki, crazy, cutlets, pies. For cooking, any white fish was used. Also, the body is prepared from the loin portion of the fish, cleaned of bones. The meat is not chopped but tied into fish rolls and boiled whole. The finished dish is served with spices and spices, decorated with herbs and served to the table. Loose porridge is suitable for garnish.
This popular dish is prepared on the basis of meat, which is cooked for a long time on the fire. For jellied meat, those parts of the body that contain many gelling substances (head, legs, ears, tails) are selected. You can put meat with spices to cook overnight on low heat, and in the morning, separate from the bones and add to the broth. The meat and broth are poured into molds and cooled. Sometimes chopped boiled carrots, garlic, and a boiled egg are put in jellied molds.
This is the famous Russian food from the fried thin dough. Initially, pancakes were considered ceremonial food, prepared for Shrovetide or for awake. The round shape of the pancakes symbolized the sun, as well as the life circle, cycle. Over time, the ritual meaning of pancakes lost, they began to bake for any reason. Pancakes are served with honey, butter, jam. Analogs of pancakes in other nations – pancakes, crepes
Traditionally in Russia, many preparations were made for the cold years. Vegetables are usually salted or soaked. Pickled cucumbers and mushrooms were used to make soups, main dishes, pies, and went as an independent dish. Salted fish and meat. In this form, the products were stored longer, and the housewives had a rich selection of ingredients in the winter.
Popular Russian food is not limited to this list. The choice of dishes depends on your taste preferences and food preferences. The assortment of Russian food is large, so you are sure to discover new flavor combinations. Bon Appetit!