Russian cuisine is incredibly tasty and satisfying, amazing with a variety of dishes and unique gastronomic combinations. No wonder Jean Antelme Brillat-Savarin, a famous French gourmet and author of the book Physiology of Taste, considered only three cuisines to be great, including Russian. For many centuries it has been an integral part of the culture and a marker of the historical authenticity of the Russian people. Let's remember the original Russian dishes, the tradition of cooking which has survived to this day. Russian roast The first mention of this dish dates back to the reign of Tsar Alexei Mikhailovich. Then the roast was served second after the traditional soup. The essence of the dish is easily captured thanks to the “heat” root, which means that it is simmered in the oven for several hours. For this purpose, any fatty pieces of meat are excellent, which are complemented by potatoes, cut into large pieces. By the way, Russian roast is the only dish awarded the title of nobility. It received it thanks to the admiration of the English king Charles II. He was so impressed with the taste of the roast beef that he immediately rewarded him with a high title right at the table. Porridge in Russia is not just a hearty meal, but a philosophy of life. It was porridge that was the main dish on the table of our ancestors for several centuries in a row. It was eaten with pleasure by the poor and the rich, and the great reverence for this dish can be easily identified by the ancient saying "Porridge is our mother. Previously, porridge was called everything that could be prepared from crushed foods. Today we are happy to use wheat, millet, pea, buckwheat and other types of cereals. And for Christmas and for memorial dinners, it is still customary to cook kutya - porridge made from wheat or rice with the addition of honey, poppy seeds and raisins. cabbage soup This first dish has a short name and a long history. Knut Hamsun, a famous Norwegian writer, called it "an unacceptably bad meat soup" and at the same time "a wonderful Russian dish." Indeed, cabbage soup is very controversial both in taste and composition. Residents of Russian villages prepared them in different ways, depending on their wealth. Some cooked cabbage soup only with onions and cabbage, while others added crushed lard or meat. In other recipes, rye flour, turnips, mushrooms and fish are among the ingredients. A characteristic sour taste was achieved through sauerkraut or brine, sorrel, kvass. The editorial staff of notes that cabbage soup could well get into our rating of the most delicious dishes cheaper than a hundred rubles . Since dumplings came to Russian cuisine from the Urals, it is not surprising that the Siberian one is their most popular variety. And although in many countries of the world there are very similar dishes (just remember Georgia, Italy and China), we consider them to be a primordially Russian dish.
In Siberia, dumplings were prepared for many months in advance, as they are remarkably stored frozen. In the traditional recipe for minced meat, three types of meat are used: elk, pork and beef. Today, Siberian dumplings have a more prosaic filling - minced pork and beef, but they are still very juicy and tasty. By the way, to prepare the dough, be sure to use ice water - this gives it a unique taste.
“Unbuttoned pirozhki” is the name given to rasstegai, a traditional Russian pastry made from lean yeast dough. At first, these open-top pies were served in taverns with soups and stews. Later, they then became an independent dish, for some time leading in the street trade format.
The editorial office of find out.rf notes that historically pies were made from leftover food: what was left after dinner was put inside. But pies with fish filling were most valued: minced river fish , pieces of sturgeon, salmon or beluga. From above, an open pie was poured with melted butter or hot broth, which made it even more tasty and juicy. Pancakes Initially, pancakes were a ritual dish - they were prepared for the funeral table, and later also for Shrovetide. But today, these thin cakes, reminiscent of the sun, have become a full-fledged Russian dish without any subtext. Pancakes are mentioned in many proverbs and sayings, which once again emphasizes their popularity (for example, "The first pancake is lumpy"). They are cooked on yeast and unleavened dough, brewed with milk and water, baked in a frying pan and in a traditional Russian oven.
Pancakes with butter and dozens of fillings are very tasty: mushrooms, meat, cabbage, potatoes, liver, cottage cheese and caviar. Pancakes have also become the basis for making kurnik - in this unique pie, thin pancakes are filled with chicken and mushrooms, and then covered with a “cap” of puff pastry. Kurnik is the king of pies, it is also called royal or festive. Very often it was served at weddings and other special occasions. Bouzhenina This hearty meat dish was mentioned even on the pages of Domostroy, compiled in the 16th century. However, at that time, not everyone could afford it, because it was prepared from a whole piece of pork, less often - lamb or bear meat. Pickled and then baked boneless meat was originally called "vuzhenina" (from the word "wood" - smoke, dry).
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