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Russian Cuisine

Russian Cuisine

History of Russian Cuisine

Russian cuisine is the traditional cuisine of the Russian people and other peoples living in Russia. The most pronounced basis of Russian cuisine was ancient Slavic cuisine; the cuisines of other nations influenced Russian cuisine to a lesser extent. The most characteristic feature of Russian cuisine at its inception was the lack of food processing by frying. Food was cooked in an oven, so boiling and simmering were the main way to prepare food. Today, frying occupies an equal place in Russian cuisine with other types of processing.

If you delve into the history of Russian cooking, around the 16th-17th centuries, you will notice some features - Russian cuisine of that time was not very diverse. The recipe for the main peasant dish was a mixture of oatmeal and water. As an addition there were pies, the recipes of which used various fillings - chicken, meat, fish, cottage cheese, mushrooms, berries. On holidays, baked dishes could be present - pancakes, loaves, dough cones.

Orthodoxy and Russian Cuisine

An important factor that should be highlighted is the religious influence of the Orthodox Church on the recipes of Russian cuisine, an example of which is fasting. The fast took a fairly long period of time throughout the year - approximately 200 days. During this period, restrictions were placed on the consumption of meat and sometimes fish. Lent left its mark in the presence in Russian cuisine of dishes prepared from mushrooms, cereals, nuts and other lean products.

The trend of development of religiosity in Russian society has largely left its mark on Russian cuisine. Many fairly well-known dishes representing Russian cuisine are closely associated with various religious holidays. The first thing to highlight is pancakes, which were traditionally prepared for Maslenitsa. Pancakes are prepared by frying or baking batter in a hot frying pan. As a rule, pancakes are round in shape. Pancakes can serve as a base for filling with cottage cheese, fish, and even red caviar. Another important dish of the Russian tradition is kutia. Kutya is a porridge made from whole grains of wheat, buckwheat or rice. Supplemented with pieces of fruit, juice, poppy seeds, honey. This dish is prepared and served during the first week of Christmas.

Ingredients for Russian Cuisine Recipes

It should be said that the geographical location and natural conditions of Russia made it possible to create a cuisine with a large number of different dishes and recipes. The number of products used in Russian cuisine is also varied.

Pickles were prepared by long-term aging in a concentrated salt solution. Mostly tomatoes, cucumbers, apples, cabbage, cranberries and many other vegetables and fruits were pickled.

Fish. Thanks to natural features, there was always a lot of fish in Russia. In Russian cuisine, the most popular was red fish, which, oddly enough, included sturgeon, and the word red meant high quality of the product. In addition, White Sea herring, crucian carp, and perch were popular. The latter could be baked in sour cream with added spices. Fish soup is also prepared from fish - fish soup. Ukha is a concentrated decoction of fish, a kind of fish broth with the addition of various spices or vegetables.

It is impossible to talk about Russian cuisine without touching on the topic of dairy products. Cottage cheese, popular in Russia, is used in various types of baked goods, and is also consumed as an independent product. Something else should be said about the production of a large number of varieties of hard cheese in Russia.

Wild birds. Here we can talk about the use in Russian cuisine of meat of wild birds that live in water or forest - black grouse, hazel grouse, partridge, etc. In the old days, a clear hierarchy was expressed; game was divided into royal game (swan) and common game (hazel grouse). It should also be said that until a certain period, for example, hare and some other types of game were considered unclean, and their meat was not used in Russian recipes.