Typical baby shower food

Editors. 11 - Latest update. 37 days ago - Authors. 11

photos and descriptions of national dishes

You can study Russian cuisine using folk proverbs and sayings. “Rye bread kalach grandfather”, “Schi and porridge is our food”, “Damn is not a wedge, the belly will not split”, “In the post of a radish tail”, “Today it is oatmeal, tomorrow it is oatmeal; Yes, as every day is one, it will be so boring.

But, firstly, folk wisdom ignores kulebyaki, boiled pork, triple fish soup, Guryev porridge and other traditional dishes. And secondly, another proverb is true here: it is better to taste once than to hear a hundred times.

The Kid Passage review is dedicated to the best dishes - choose what to try from Russian cuisine first.

Contents

1. National dishes of Russia
2. Salads
3. Soups
4. Meat dishes
nine0035 Kashi
5. Fish dishes
6. Pies
7. Desserts
8. Festive dishes
9. Drinks
10. Regional cuisine
11. Tips for children
12. Where to try

National dishes of Russia: history and traditions

Ah, delicious food in Russia! “What calves fattened there for the annual holidays! What a bird was brought up!. . Turkeys and chickens, appointed for name days and other solemn days, were fattened with nuts, geese were deprived of exercise, forced to hang motionless in a bag a few days before the holiday, so that they swam with fat. nine0005

What stocks of jams, pickles, biscuits were there! What honeys, what kvass were cooked, what pies were baked…” – this is how Ivan Goncharov in his novel “Oblomov” describes the rich, aristocratic cuisine of the 19th century.

But folk cuisine did not look like that at all. It was based on vegetables - cabbage, carrots, beets, turnips, rutabaga, and later potatoes. In the spring, young greens were added - bear onions, nettles, quinoa, and in autumn - mushrooms.

All year round there were porridges from different cereals on the table, and they were not considered a side dish - it was an independent dish. nine0005

But the meat on the tables was rare. This is connected both with long Orthodox fasts and with the poverty of the population.

Meat was eaten from Christmas to Maslenitsa, meat dishes were prepared for weddings and other significant occasions. The rest of the time, they managed with empty cabbage soup (that is, cooked not in meat broth).

On the other hand, they ate fish more often, it is blessed even in regions with a harsh climate.

And one more feature of Russian cuisine cannot be ignored. Despite the fact that spices have been known in Rus' since the 10th-11th centuries, dishes here are flavored very moderately. nine0005

A pleasant aroma (but not a sharp taste) is given to the meat by black pepper and bay leaf. And you can add spiciness yourself by putting grated horseradish or mustard on a plate.

Salads

Russian salads are by no means the section of the menu where ancient dishes appear. Moreover, a dish called "Russian salad" is easier to find in restaurants in Western Europe, and in Russia it is known under a different name - "Olivier".

But some vegetable snacks can still be considered the national food of Russia. nine0005

Vinaigrette – boiled beet, potato and carrot salad with green peas and pickles. Cucumbers are sometimes replaced with sauerkraut or pickled mushrooms, and peas with beans. Dress the vinaigrette with vegetable oil.

Herring under a fur coat is an appetizer dish, for which grated boiled potatoes, sliced ​​herring fillets, onions, grated boiled carrots, beets and finely chopped eggs are laid out in layers. The layers are smeared with mayonnaise. nine0005

Pickles are an indispensable source of vitamins during the cold season. In order to preserve food until spring, in Rus' they fermented cabbage, salted cucumbers and mushrooms, made soaked apples, cranberries and lingonberries.

Soups

Soup was once the main dish in Russia. Now it has ceased to be the main one, but it has remained important.

• Shchi is a well-known Russian national dish, fresh or sauerkraut soup with beef broth. Mushroom soup is prepared for fasting. To give a characteristic sour taste, cabbage pickle, apples, sorrel are added to the soup. nine0036

• Chowder is a light vegetable soup with one main ingredient. For example, only fried onions were added to potato stew for taste, lentil stew was flavored with onions and carrots.
• Solyanka – rich and spicy soup made from several types of meat and offal. Pickled cucumbers are also necessarily put in the hodgepodge, lemon and olives are often added. In addition to meat, hodgepodge is fish and mushroom.
• Rassolnik - meat or fish soup with vegetables, cereals and pickles. The sour taste is enhanced by the addition of sour cream.
• Ukha - soup, usually from river fish. In addition to the usual fish soup, there is also double and triple: in this case, the broth is first boiled from low-value small fish, and then pieces of pike perch, whitefish, and even sterlet are put into the soup. Transparent, rich broth is the most important thing in the ear, and therefore vegetables are put in it to a minimum (only potatoes, carrots and onions) and cut into large pieces, or even completely laid whole. Milk is added to the Pomeranian ear. nine0036

In the summer in Russia they cook cold soups - okroshka, beetroot, botvinya. They are based on fresh vegetables - radishes, fresh cucumbers, boiled potatoes and carrots, boiled meat and greens.

The base is poured with cold unsweetened kvass, whey, diluted kefir or beetroot broth.

Meat dishes

There are not so many meat dishes in the list of traditional Russian dishes. Meat until the 17th century was a rarity on the tables, it was cooked mainly for the holidays. nine0005

Then there were several options: meat was boiled or baked in large pieces, offal was baked together with porridge in pots, and poultry, including game, was fried. Most of the recipes for meat dishes are rather late, and you can’t call them folk.

Roast is a large piece of beef fried with roots and then brought to readiness in the oven. The finished roast was poured with a special vegetable or berry sauce. Roast is also made from game: venison, bear meat, hare.

Pelmeni - small pastry envelopes with meat, less often vegetable stuffing. Initially, it was a dish of the Ural peoples, but now it is cooked everywhere.

Pelmeni are most often boiled and served with butter, sour cream, horseradish or vinegar. Sometimes boiled dumplings are fried. Small dumplings are used as a dressing for the broth.

Boiled pork – baked pork or beef tenderloin (butt, ham). Sometimes the meat is first marinated, boiled, and then baked. nine0005

Aspic, or jelly - boiled meat in a strong solidified broth. Kholodets is made from beef, pork, poultry, the meat is seasoned with garlic before pouring the broth.

Pozharsky cutlets – poultry cutlets in breadcrumbs.

Stroganoff meat or beef stroganoff - finely chopped beef, fried and covered with sour cream sauce.

Kashi

Russians, accustomed to porridge, suffer when traveling in Europe they have to do with only rice and corn porridge. nine0005

Residents of Russia use much more cereals: buckwheat, rice, millet, wheat, pearl barley, barley, oatmeal, semolina, after all. Porridges are boiled in water and milk, made salty or sweet.

• Buckwheat porridge is the national food of Russians. It is eaten simply with butter. But it is even better to season buckwheat with browned vegetables, mushrooms, boiled eggs.
• Monastic porridge – a dish of several types of cereals, most often buckwheat, rice and millet. nine0036
• Pumpkin porridge is a dish for which sweet pumpkin and millet (rice) are taken in equal proportions. Often, pumpkin porridge is cooked in milk, sugar or honey, raisins and other dried fruits are added to it.
• Guryev porridge – sweet semolina pudding. It is served on the table with jam, honey or sweet berries.

Fish dishes

The seas surrounding Russia are rich in fish. In the Caspian, Azov and Black Seas, sturgeon, sterlet, beluga have long been harvested, in the White Sea - salmon and cod, in the Baltic - herring. nine0005

Rivers and lakes abound with fish: Baikal is famous as a place for hunting omul and grayling, trout is caught in Lake Ladoga and Onega, pike, pike perch, carp, burbot in the Volga, taimen in Siberian rivers. Therefore, it is not surprising that there are so many fish dishes in Russian cuisine.

Sturgeon is one of the delicacy dishes of Russian national cuisine. Valuable large fish was baked, stuffed, dried, made from it aspic, and viziga (vyaziga) - the spinal cartilage of sturgeons - was a popular filling for pies. nine0005

But even more than the fish itself, black sturgeon caviar was valued - without it, the proverb says, pancakes are not tasty at Maslenitsa.

It ended with the fact that the sturgeon was included in the Red Book, and today the commercial production of this fish is prohibited in Russia. But sturgeons have learned to breed in nurseries, and therefore sturgeon has returned to the menu of Russian cuisine restaurants.

Red caviar is a delicacy product made from salted salmon, trout, taimen and other salmon caviar. nine0005

Telne is one of the varieties of fish dishes. Telnoye is prepared from whole or chopped fillet: it is boiled, rolled up, or fried.

Pies

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

Rye flour was also used for pies, while white wheat flour came into use only in the 17th-18th centuries. nine0005

Kulebyaka is a large closed pie that combines several types of savory fillings. Each filling is separated from the other with thin pancakes. The finished pie is cut into pieces, and each contains all kinds of fillings.

In the drafts of the second volume of Dead Souls, Gogol described another way of making kulebyaki – “on four corners”: “In one corner, put sturgeon cheeks and screech, in the other put buckwheat gruel, mushrooms with onions, and sweet milk, Yes, brains, and what else do you know there sort of ... ". nine0005

Kurnik is a closed pie with chicken and other fillings, similar to pie. According to one version, the name of the pie is due to the fact that during cooking, smoke is smoked over it, coming out of a hole in the upper part of the chicken coop.

Rybnik is a traditional pie stuffed with raw fish. Whole carcasses or large pieces of fish are usually wrapped in the dough.

Shangi - pies with open savory filling, common in the northern regions of Russia. Like pies, they serve as an excellent addition to soups. nine0005

Rastegay – yeast dough pie with half-opened filling. Inside the pie put minced meat or fish, rice with egg, mushrooms. Pies are served with soups instead of bread.

Desserts

Sweet dishes that were served in Rus' at the end of a meal were called snacks. There are no special frills here, but simple does not mean tasteless.

• Fritters are small sweet pancakes. Sometimes grated apples, pumpkin, zucchini are added to the dough, and they eat pancakes with sour cream, honey or jam. nine0036
• Cheese pancakes or cottage cheese pancakes are fried or baked cottage cheese flatbreads that may contain raisins.
• Kissel is a jelly-like dessert made from fruit and berry juice thickened with starch. Previously, kissel was made from fermented cereals, and now these traditions are being revived, because oatmeal or rye kissel is a very satisfying and healthy dish.
• Jam is a dessert made from fruits or berries boiled in thick berry syrup. Berries in jam retain their shape: strawberry or gooseberry jam looks especially beautiful. Jam is eaten as an independent dish, washed down with tea. You can also pour jam on pancakes, pancakes, cheesecakes. nine0036
• Pastila – a treat made from boiled and dried fruit and berry puree. Pastila in Rus' was made from sour apples, currants, raspberries, mountain ash, lingonberries. Honey was added to make the dish sweet. And in order to give the apple marshmallow a beautiful white color, egg white was mixed into the puree before drying.
• Kalach – fluffy bun made from premium wheat flour. Kalach is given the shape of a ring, and in the old days, kalachi in the form of a weight or a barn lock were common: such pastries could be hung from the ceiling for storage. nine0036
• Bagels, bagels, dried - cakes in the form of rings with a crispy crust and a soft (bagels) or hard (drying) center. Bagels can be sprinkled with sugar, poppy seeds, sesame, cumin, salt.
• Gingerbread - honey cake, often with a layer of jam. Raisins, candied fruits, nuts, poppy seeds are added to the dough for gingerbread.
• Vatrushka – a pie with a sweet open filling, usually cottage cheese.
• Gingerbread - baking from honey dough with spices. In addition to the usual aromatic additives, dried fruits of bird cherry, raspberries or cranberries were used in Rus'.

A special type of gingerbread - printed : for their manufacture, the dough was rolled onto special boards with a carved pattern. Tula is still famous for printed gingerbread, they are also made in Gorodets.

In the Russian North, gingerbread figures are baked for Christmas - kozuli, or kozuli.

Festive meals

There are many holidays in Russia, and there are also many gastronomic holiday traditions. But there are dishes that have long been prepared only at certain periods: at Christmas, Maslenitsa or Easter.

Kutia – sweet porridge made from whole grains of wheat or barley. In the Orthodox tradition, kutya is necessarily boiled for Christmas and Epiphany, and seasoned in different regions in their own way: poppy seeds, dried fruits, nuts.

Vzvar or uzvar – dried fruit compote, a traditional drink on the Christmas table. nine0005

Pancakes – originally a ritual dish that symbolized the sun. Pancakes were baked on Maslenitsa: regular, yeasty, with baking (finely chopped onions, or mushrooms, or a boiled egg were put in a pan, and then poured with dough).

Freshly baked warm pancake is tasty on its own, but it can be dipped in sour cream or jam, sprinkled with honey, wrapped in caviar, mushrooms, cottage cheese and other fillings. Now pancakes are baked at any time of the year.

Kulich - Easter pastry made from rich dough with lots of raisins and candied fruits. Ready cakes are poured with icing.

Pascha – an Easter dish made from curds pressed into a special mold. Easter is not baked, but sometimes the curd mass is boiled before being put into a mold.

Drinks for adults and children

A story about traditional Russian drinks should start with tea. And not so much from the tea itself, but from the way it was drunk starting from the 18th century, when the production of copper samovars was launched in Tula. nine0005

Samovars were stoked with birch chocks, and at the end, for smoke, they put dry cones. Plum sprigs, cherry leaves, currants, raspberries, wild strawberries, dried berries were added to the teapot, which was placed on a boiling samovar.

They drank tea several cups in a row, with jam, marshmallow, bagels and pies.

Curdled milk is a drink obtained thanks to lactic acid bacteria present in milk.

Ryazhenka, or Varenets – fermented milk drink made from baked milk. The color of ryazhenka is pinkish-cream, and the taste is very delicate. nine0005

Kvass is a sweet and sour drink made from fermented malt or rye bread. Sweetened cold kvass is pleasant to drink in the heat, sour kvass is used to make summer soups.

Mors is a soft drink made from berry juice diluted with water. Sour cranberry, lingonberry, cherry juice perfectly quenches thirst.

Compote is a chilled drink made from boiled berries and fruits. In Russia, lunch traditionally ends.

Sbiten - a drink made from honey diluted with water and boiled with spices or fragrant herbs. Sbiten is drunk both hot and cold, in addition, there is an alcoholic version of this drink.

Regional cuisine

It is important to clarify that Russian cuisine is only a part of Russian cuisine. Other peoples of the country preserve their culinary traditions: Tatars, Bashkirs, Mordovians, Udmurts, Maris, etc.

For example, in Kazan you should definitely try Tatar cuisine: rich fat shurpa from lamb, pilaf with boiled meat, kystyby - folded in half unleavened cake stuffed with millet porridge or mashed potatoes, zur-balish - an impressive pie with meat and cereals, echpochmak - small triangular pies stuffed with meat. nine0005

In Ufa you will be treated to Bashkir cuisine. Among its specialties is kullama, a spicy broth served with pieces of meat and boiled salma dough (in Central Asia, a similar dish is known as beshbarmak).

Thick urya soup is also boiled in meat broth, seasoned with vegetables and cereals.

In Vladikavkaz, one cannot pass by Ossetian pies. The most unusual of them is davonjin, a pie stuffed with Ossetian cheese and wild garlic.

Also in the southern regions of Russia, which border on the states of Transcaucasia, one can feel the influence of Georgian, Armenian and Azerbaijani cuisine: chebureks are fried here and khachapuri is baked, dolma is made and khinkali is molded. nine0005

But manti – steamed pouches made of thin unleavened dough and meat stuffing – can hardly be called a regional dish. It is common in the Asian part of Russia and is popular along with dumplings.

The same goes for shish kebab: the ancient Russian method of roasting whole carcasses on a spit was replaced by frying small pieces of meat on a skewer, and shish kebab, a dish of Transcaucasia and Central Asia, became a national food in Russia.

Advice for children

Good news for tourists traveling with children: most of the national dishes of Russian cuisine are suitable for a children's table without any adaptation.

Moreover, children eat with appetite (burst, crack, piss, wrap) pies with various fillings, pancakes, pancakes, dumplings, gingerbread, gingerbread and other traditional foods.

Even for children who are just joining the adult table, it is easy to order the right food in a cafe or restaurant. The menu usually includes chicken broth, light vegetable soup, boiled potatoes and cereals. nine0005

With boiled meat or fish it is more difficult, it will be more likely to order stews. If you are traveling with a baby, restaurants will help you warm up food in jars or cook baby porridge.

We recommend only a few dishes to be excluded from the children's menu: hodgepodge, to which pepper and smoked meats are generously added, fried meat (roast, beef stroganoff), pies with mushrooms.

Be careful when trying sour dishes (shchi, pickle).

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Where to try

Tasting traditional dishes in Russia is simple and difficult at the same time. The fact is that some folk dishes are so firmly entrenched in modern cuisine that they are cooked in every home.

Accordingly, they can be ordered in any restaurant. For example, cabbage soup, hodgepodge, fish soup and dumplings will definitely not have to be looked for. nine0005

Other dishes will have to be sought in specialized restaurants of Russian or regional cuisine. In such places, kulebyaks are baked, cold botvinya is served, sturgeon is made from sturgeon and sbiten is boiled.

Well, some rare Russian dishes can only be tasted at folklore festivals or during festive festivities at Christmas, Maslenitsa or Easter.

Culinary festivals are held in many cities of Russia - for example, in Yaroslavl every summer they organize a "Feast on the Volga", in Arkhangelsk - a festival of dishes of Pomeranian cuisine. nine0005

There are also specialized activities dedicated to only one dish. So, in Izhevsk, the festival "Udmurtia - the birthplace of dumplings" is held annually.

In the Vologda region there is a festival of gray cabbage soup, in Tatarstan - fish soup, in Suzdal - mead (and also cucumber), in the Kuban - kvass, in the Tver region - a festival of gate-patties.

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