Russia - a multinational country, respectively, and Russian cuisine has absorbed the culinary traditions of many nations. Of course, these traditions change over time: for example, the popular rap once gave way to the potatoes, mushrooms have been used less, and meat dishes replaced fish. Yet Russian cuisine remains one of the most original and distinctive in the world.

How it all began

Old Russian cuisine characterized by an abundance of bread, cereals and baked goods. So, the foundation of the ancient Russian cuisine can be considered bread, which was used to prepare yeast dough rye. Also from the dough prepared a variety of pies and cakes, bread rolls and buns, bagels, muffins, pancakes and fritters. Equally popular were various cereals, which are sometimes considered important ceremonial dishes. Flour and cereal dishes supplemented with fish, mushrooms, vegetables, fruits, milk. Meat is rarely used, mainly boiled. Strict adherence to the Christian positions led to the fact that Russian cuisine was divided into skoromnaia and lean. Since there were many posts, meatless dishes on the menu prevailed.

Preference is given to liquid hot dishes - various soups, cabbage soup, chowder and zatiruham. The range of dairy products was not rich: the raw and fermented milk, cottage cheese and sour cream Smetana: untold riches of Russian cuisine . Butter and cream in those days in Russia have not yet done.

The Russian cuisine is not accepted to mix different types of raw materials. Vegetables are always ready to separate from each other, the same can be said about mushrooms and other raw materials. As a result of ancient Russian cuisine can boast a huge number of dishes, but these dishes differ from each other slightly. A variety of flavors, using various types of vegetable oils, as well as the traditional spices: horseradish Horseradish: vigorous root , Onions, garlic, dill, parsley, anise, bay leaf, black pepper.

Kitchen for different classes

As time passed, and Russian cuisine has evolved. This became increasingly clear distinction between the kitchen nobles and representatives of the peasantry. If the kitchen is the common people has become increasingly simple and unpretentious, the food is constantly enriched by the nobility. On the basis of the old Russian dishes are new, moreover, borrowed foreign dishes and cooking techniques.

In addition to the boiled meat appears spinning, that is cooked on a spit. Each type of meat relies its own way of processing: the beef is most often boiled, stewed pork and lamb baked. It exerts its influence Tatar cuisine: in Russian cuisine began to be used fresh dough, for example, to make noodles. From Asia bring dried fruits, lemons and tea, which becomes the basis of Russian tea table. Tea is served sweets: cakes, figs, jams, candies and cakes. Because of the high cost of sugar, all these dishes are available only to rich people.

Despite the wide range of dishes, many culinary techniques are unknown to Russian cuisine. Only when Peter the first of the French and German cuisines traditions come to grind the meat for cooking pies, burgers Cutlets: a variety of national cuisines , Meat rolls and other dishes. At the same time Russian snack table, the former first predominantly fish begins to develop and complete a variety of meat cold dishes.

At some point the French food almost squeezed out of the menu Russian native Russian dishes, but in the XIX century begins the process of rehabilitation of Russian menu. Interestingly, in this reform took an active part French chefs. As a result, it changed the composition of food and even a way of serving. For example, the French way of serving dishes (when all the dishes are put on the table at the same time) is replaced by the traditional Russian, consistent. After these reforms by the end of the XIX century Russian cuisine has become famous for in Europe, along with the French.

Recent history

After the October Revolution changed the life of the country, which could not but affect and Russian cuisine. On the one hand, the devastation is not allowed to use the kitchen traditions of the nobility, and came to the forefront much less development of the national cuisine. On the other hand, we have spread some regional dishes, and after the emergence of the Soviet Union, Russian cuisine and national dishes enriched by the new republics.

There are new products and, consequently, new dishes, mostly - borrowed. At the same time it changed the character of Russian cuisine: much less for cooking began using the fish and meat products, on the other hand, have become more popular than ever before.

Characteristic features of Russian cuisine

Many traditional Russian cuisine is rather difficult to recreate in modern conditions because of their preparation requires a special focus - Russian stove. Dishes prepared in the oven for a long time without contact directly with fire, and the result is not so much baked or boiled, stewed much.

For Russian cuisine is characterized by rich snack table, and snacks should be mostly fish: it is caviar, pickles, pickled, smoked, baked fish, as well as the filler. Many dishes from mushrooms, pride of place is given vegetable pickles and sauerkraut.

The unusually rich selection of soups. Soup, water pipes, soup, fish soup, zatiruhi, botvinya, rassolnik and hash complemented borrowed from foreign kitchens refueling soups, puree soups, broths.

Traditionally wide variety of baked dishes: these are different types of bread, cakes, rolls, buns, bagels, pretzels and pancakes. Yeast dough often, cooked or oparnym bezoparnym way. Among cereal dishes are particularly popular cereals such as buckwheat. Paps are often served as a side dish to meat dishes, as well as used for stuffing poultry or oily fish. Eat porridge and separately, for example, with mushrooms or grilled onions. Even some of the desserts are made from grains, such as the famous Guriev porridge, which is made from semolina, milk foams, fruits and nuts.

Maria Bykov

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