Russian cuisine

1.

RUSSIAN CUISINE
History and traditional dishes

2.

The page of history
Unfortunately, not so many exact recipes of ancient and
medieval dishes of the Russian cuisine have come down
to us. The first known cook book in Russian history dates
back to 1547, but it has only enumeration of dishes,
without disclosure of components or a way of
preparation. However, some recipes seem to be
unfading: Russian pancakes (bliny), porridges (kasha),
stuffed pies (pirogi), spice cakes and rye bread (black
bread), the recipes of which almost have not changed
throughout centuries.

3.

Soup
The range of soups is huge – borsch (beetroot soup), shchi
(cabbage soup), solyanka (a spicy soup of vegetables and meat
or fish), and etc. Each of those has tens of versions!

4.

Okroshka
It is a mix of finely cut vegetables of
neutral taste (such as boiled potato,
turnip,
carrot,
fresh
cucumber),
potherbs (chopped spring onions,
parsley, fennel, celery), and hard
boiled eggs. The variegated mixture is
filled with special okroshka seasoning
blend made of mustard, spring onions,
black pepper, horse-radish and egg
yolks, ground in a small amount of
brew, and made rich with sour cream.

5.

Borsch
Borsch is probably the most
widespread dish in Slavic
cuisines.
Borsch
without
beetroot is not borsch, even
though all other components
have
been
precisely
observed. Green borsches,
which are prepared in an
absolutely different way, are
not an exception either.

6.

Shchi
The taste is sour, due to the large
use of cabbage in preparation.
Another element to highlight
concerns the vegetables, which
are added to the soup raw, and
without any previous cooking,
without being fried. Shchi is usually
prepared in the beef broth,
although in the western regions of
Russia is also using pork or poultry.

7.

Smetana (sour cream)
This sauce is often used for
its resistance to curdling in a
range of dishes, from savory
starters to sweet desserts. It
is a dairy product produced
by souring heavy cream.

8.

Porridge
It
is
undoubtedly
a
primordially Russian dish.
Moreover, porridge is a
cultural dish. Even entire
history of the Russian state is
inseparably
linked
with
porridge.
So,
Russian
porridge can be justly called
the most important dish of
the national Russian cuisine.

9.

Aspic
Aspic is a dish in which
ingredients are set into a
gelatin made from a meat
stock. Historically, meat aspics
were made before fruit- and
vegetable-flavored aspics. By
the Middle Ages, cooks had
discovered that a thickened
meat broth could be made
into a jelly.

10.

Vinegret
It is a salad which includes
diced cooked vegetables
(beetroots,
potatoes,
carrots), chopped onions,
as well as sauerkraut
аnd/or brined pickles.

11.

Russian salad
In Russia it’s called oliv’e salad
and got its name from the
French chef who invented it in
Moscow in the middle of the
19th century. These are the
ingredients: boiled potatoes,
boiled meat, cooked carrots,
boiled
eggs,
cucumbers,
peas, mayonnaise.

12.

Pelmeni
It is unclear when pelmeni
entered the cuisines of the
Siberian people and when
they first appeared in
Russian cuisine. One theory
suggests pelmeni, or stuffed
boiled dumplings in general,
originated in Siberia, possibly
a simplified adaptation of
the Chinese Wonton.

13.

Pickles
Pickled cabbage, cucumbers,
tomatoes and other vegetables
in brine is used to preserve
vegetables for winter using.
Pickled apples and some other
fruit are also used to be widely
popular. These are sources of
vitamins during periods when
fresh fruit and vegetables are
traditionally not available.

14.

Syrniki
Syrniki are fried quark
pancakes, garnished with
sour cream, jam, honey,
or apple sauce. In Russia
they are also known as
tvorozhniki.
Syrniki
are
made from creamy quark,
mixed with flour, eggs,
and sugar, sometimes
adding vanilla extract.

15.

Vatrushka
It is an Eastern Europe pastry
formed as a ring of dough
with quark or cottage
cheese in the middle, often
with the addition of raisins or
bits of fruit.

16.

Sgushenka
Concentrated
milk,
usually with sugar. The
condensed milk produced
in the USSR, packed in tins
with paper labels bluewhite-blue. This was so
constant from decade to
decade, the label is still
used as a sort of "brand“.

17.

Kvass (brew)
The
word
“kvass”
is
undoubtedly of Russian
origin and means “sour
drink”. Kvass is based on
bread fermentation. It is
also used as the liquid
base for famous Russian
cold
soups,
namely
Okroshka.

18.

Kissel
It is a viscous fruit dish,
popular as a dessert. Kissel
can be served either hot
or cold. Kissel can also be
served on pancakes or
with ice cream. If the kissel
is
made
using
less
thickening starch, it can
be drunk — this is common
in Russia.

19.

Kefir
It
is
made
by
inoculating a milk with
kefir grains, a mixture
of yeasts and bacteria
which will sour the milk
slightly, creating a
drink which is almost
like liquid yogurt.