Every country in all over the world has its own way of life, customs, its unique songs, dances and customs. In every country there are favorite dishes, special tradition in the table decoration and cooking recipes. Russia – is a huge territory, where are many rivers, lakes and forests. So, fresh fish, game, mushrooms, wild berries are found in abundance in this country. Russian cuisine traditons is based on this. The first place in the Russian kitchen belongs to oats (oatmeal) (Kasha). Oatmeal was and still is the native dish in Russia. In Russian cuisine oatmeal is prepared from different grains – rye, oats, wheat, barley, millet, buckwheat. “Kasha is our mother, and rye loaf is our father” – so they say in Russia.
Starch jellies (kissels) are widely popular in Russian cuisine. They are prepared from oats, wheat, rye. Soups, fish soups, cabbage soup (shchi), stew, soup with pickled cucumbers (rassolnik), and then solyanka (spicy soup made from fish or meat and vegetables). The main flavor of Russian cuisine was in using stove. Food, prepared in a stove, did not burn, but simmered. Due to this it became richer and preserved its useful properties. For centuries, Russian cuisine was being enriched with many borrowed European dishes. Russian cuisine is considered to be one of the richest cuisines in the world. On our site you will find a large number of Russian cuisine recipes. Culinary recipes were formed over the years as a result of age-old evolution, many of them are perfect examples of the right combination of products on the part of taste, and from the physiological point of view – on the part of the nutrition’s content.In the northern regions of the country, the dishes, made from wheat, are of particular importance. This tradition has deep historical roots. Once the eastern Slavs, who came to this land in the VI century AD and lived mainly in forest areas, have treated millet as the main crop.
Millet served as raw material for production of flour, cereals, brewing beer, kvass, soups and desserts. And this popular tradition is being kept nowadays. But, one must consider, that millet gives the pas to other cereals on the part of nutritive index. Therefore, it should be prepared with milk, cottage cheese, liver, pumpkin and other products. Such vegetables as cabbage, beets and turnips have passed through the centuries and became the main crops in our garden nowadays. The most widely used vegetable in Russia was sauerkraut, as it was possible to keep it until the next harvest. Cabbage serves as an indispensable snack, seasoning for boiled potatoes and other dishes. In our time, cabbage is especially widely used in the cuisine of northern and central regions of Russia, at the Urals and in Siberia.
Traditionally not only meat of domestic animals and poultry (beef, pork, lamb, chicken), but also many types of game – bear’s flesh, venison, elk meat, quail, partridge, wood and black grouse meat were used in Russian cuisine. Among Russian meat dishes are cold boiled pork, jellied meat (jelly), corned beef, stuffed pig.
Russian cuisine has a strong tradition of fish dishes, and, except for “coastal” territories, only river fish was made use of for food. One of the most popular ways of processing fish was preparation of Rybnik – roasting of the whole fish in the pastry. Russian culinary tradition is inconceivable without different pastries. These are spice-cakes, kalitki, shangi, koloba, Easter cakes, rasstegai, kulebyaka, kurniki, sochniki, muffins, cheesecakes, pretzels, kolobki, bagels, sooshki, kalatchi, cakes and pies with various fillings (beginning from fish, meat, apples, mushrooms, pears, greenery to blackberry, cloudberry, krasnika and pozdnika) – the list is endless. Among other pastry dishes are pelmeny, pancakes and thick pancakes.
It is impossible to imagine Russian cuisine recipes without dairy foods – cottage cheese (up to the XVIII century it was called just cheese), curdled milk, sour cream, varenets, cheesecakes (curd fritters) and baked puddings.
The choice of traditional drinks is great in Russia – fruit drink, jelly, kvass, pickle, sour shchi (not to be confused with the same soup!), forest tea (this is what is now called herbal tea), honey drink, beer, saloop – and, of course, vodka, various liqueurs, based on it.
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