Delicious and easy to prepare salad "Seagull" - a classic Soviet cuisine! Despite the simplicity and a small amount of ingredients, a salad with cheese, eggs and peas has enough original taste. A wonderful simple salad for a holiday and on a weekday!

eggs, hard cheese, canned green peas, onion, green onion, mayonnaise, salt

Lazy cottage cheese dumplings prepared according to this recipe are very tasty, soft and airy, like white clouds. And yes, it's pretty easy to prepare. Serve lazy dumplings can be in a savory version - with cracklings and cheese. Very tasty, satisfying and original!

Do you want to change your usual cottage cheese casserole with semolina to healthy dessert played with new colors? Follow this wonderful recipe- add slices of kiwi and banana to the curd mass! Sweetness curd mass and sourness of kiwi are perfectly combined with each other, and bananas give the cottage cheese casserole an appetizing exotic flavor.

cottage cheese, banana, kiwi, kefir, eggs, sugar, semolina, baking powder, powdered sugar

We will prepare thin pancakes in milk from two types of dough - white and with cocoa. To give pancakes an original appearance let's make them not just monochrome, but polka dots! Pancakes with polka dots look elegant and even funny. With or without filling, but these pancakes will definitely not go unnoticed! Great recipe for Shrovetide!

eggs, salt, sugar, flour, milk, cocoa powder, sunflower oil, cottage cheese, condensed milk

Delicious and unique pie chopped dough with chocolate-orange filling, which magically separates into two layers during baking.

flour, butter, sugar, eggs, milk, orange, lemon, chocolate, butter, sugar, eggs, orange peel, powdered sugar

Potatoes stewed with mushrooms in a slow cooker - simple and satisfying homemade dish for family dinner. It will take you a minimum of time to cook potatoes according to this recipe, since your kitchen assistant, the slow cooker, will take on the main work!

potatoes, fresh mushrooms, onion, sunflower oil, water, salt, ground black pepper, parsley

Pancake cake with cream of sour cream and condensed milk - elegant and very tasty treat from regular pancakes! Such a pancake cake will successfully fit into any holiday menu, but it will be especially relevant for Shrovetide week. Be sure to pamper yourself and loved ones on occasion with this wonderful, delicate and easy-to-prepare pancake cake!

pancakes, sour cream, condensed milk, sprinkles

Delicious, tender, almost openwork pancakes on kefir. They bake quickly. Dough for pancakes is prepared in a custard way.

kefir, boiling water, flour, eggs, sugar, salt, soda, vegetable oil

Beautifully decorated, intriguing puff salad "Lover" with beets, carrots and cheese. This beetroot salad has both sweetness and spiciness. Layered salad"Lover" will become unusual dish on your festive table on Valentine's Day. It is better to prepare such a salad on the eve of February 14, so that it has time to soak.

beets, carrots, hard cheese, prunes, walnuts, mayonnaise, salt, sugar, garlic, olives

Don't know where to put the pasta left over from the previous meal, or want to diversify the range of pasta dishes? cook pasta casserole with bacon and cheese! Such a pasta casserole will be a godsend for those who love a tasty and satisfying meal, but cannot spend much time in the kitchen!

pasta, onion, bacon, hard cheese, garlic, cream, sunflower oil, salt, ground black pepper

The recipe is very delicious soup with chicken and dumplings egg dough! For some reason, children often like soup with dumplings more than soup with pasta or other flour products, although both there and there - the dough. Chicken soup with dumplings it is easy to prepare, it turns out rich. This is a great first course any time of the year!

chicken legs, potatoes, onions, carrots, eggs, flour, sunflower oil, parsley, Bay leaf, salt, ground black pepper, water

We all know that the liver is useful product, which must be included in the diet of both adults and children. Today we will cook pancakes from turkey liver in sauce. At first glance, ordinary liver pancakes, but no - creamy onion sauce works wonders. It is due to him that pancakes are very soft, juicy and incredibly tasty. I recommend to everyone!

liver, eggs, onion, flour, breadcrumbs, sunflower oil, salt, ground black pepper, onion, flour, water, cream, sunflower oil, salt...

Pork kidneys belong to the offal of the second grade. And all because of the specific smell and taste that are inherent in the kidneys. But you can get rid of all this! Today we will cook kidneys stewed in sour cream with vegetables. And at the same time, we will find out what measures need to be taken in order to properly process and prepare the kidneys.

pork kidneys, onions, carrots, garlic, sunflower oil, sour cream, soda, salt, ground black pepper

Recipe homemade cake on kefir, the dough for which is prepared on the basis of corn flour, with the addition of raisins and orange peel. Corn flour cake is very tasty, has golden brown, soft fragrant crumb and beautiful sunny color. Corn cake is easy to make. It is equally good with both hot and cold drinks.

butter, sugar, eggs, corn flour, wheat flour, soda, kefir, orange peel, raisins, powdered sugar, sugar glaze

Thin pancakes from potato dough with greens will surprise anyone! The dough is easy to prepare. It mixes with mashed potatoes and milk. No soda or yeast is added. are good potato pancakes both hot and cold. With sour cream, just delicious!

potatoes, milk, eggs, garlic, sugar, salt, sunflower oil, flour, herbs, water

Pancake cake with cherries and sour cream- a great treat for Maslenitsa! Going to this pancake cake on the principle of the "Monastic hut" cake, which means that its cut turns out to be spectacular, beautiful and appetizing!

pancakes, sour cream, cherry, powdered sugar, chocolate

If you want to please loved ones with delicious homemade food, cook the duck in the oven. You will definitely like this baked duck with rice and sauerkraut recipe, because it requires a minimum of your efforts to prepare. Thanks to roasting the duck in a cauldron, the meat is very soft and tender. The whole family will be happy!

duck meat, sauerkraut, rice, vegetable oil, black peppercorns, bay leaf, salt, ground black pepper

delicious recipe pickle in fresh chicken heart broth. Rassolnik with chicken hearts and beans are very satisfying and fragrant. The taste of this Kuban pickle is fresh and rich. Be sure to cook it sometime for lunch.

chicken heart, canned beans, pickled cucumbers, tomato juice, cucumber pickle, onion, potatoes, carrots, garlic, parsley, salt...

Classic recipe Mimosa salad with canned fish probably familiar to everyone. But as an experiment, you can cook this salad with herring. Thanks to salted fish, the taste of Mimosa salad becomes more saturated. The salad is quite budgetary, which allows it to be prepared both on weekdays and on festive table.

herring fillet, melted cheese, potatoes, carrots, eggs, onion, mayonnaise, ground black pepper, salt

It turns out that the food that is rightfully considered traditionally Russian is actually healthy. But the benefits of some of those dishes and drinks that are perceived by many as one hundred percent folk, although they came to us from outside, are in question. About the features of Russian cuisine "AiF" told Igor Sokolsky, candidate of pharmaceutical sciences, author of books on the history of cooking.

5 native Russian dishes

"Where cabbage soup, look for Russians there." Initially, shchi or shti is a “stew from dried fish and cereals" and "brew, stew, soup seasoned with cabbage, sorrel and other herbs." Later, the recipe given in Domostroy was established: “Cabbage, or tops, or crumbly finely chopped and washed well, and boiled, and steamed harder; in the near future - put meat, ham or ham lard, serve sour cream or pour in cereals and boil it. During fasts, cabbage soup was cooked without meat. Outside of fasting - meat or fish soup, which saturate and warm the body well.

Porridge

Neither the festive nor the casual table: she is the main supplier of fiber and vitamins and trace elements that are deficient in our diet. Another value of porridge is useful "slow" carbohydrates that support the body with energy for a long time. Porridge was not cooked except from an ax: in addition to millet and buckwheat, porridge from spelled (wild wheat) and millet were popular.

Kvass

Bread kvass was used both for drinking and as a basis for cooking - cold (okroshka, botvinia, beetroot) and hot soups, snacks (grated radish, turnips and carrots) and meat dishes(lamb, hare, - bear's meat - boiled in - kvass). In the XV century. in Russia there were more than 500 (!) Kvass recipes.

Turnip

Until the 18th century staple food of the Russian people. Turnips were most often steamed in a pot, boiled, added to cabbage soup and pies. This root crop is rich in vitamins, the content of which does not decrease after winter storage and slightly decreases during heat treatment ( indispensable product during the long winter).

Mushrooms

In Russia, fasting was strictly observed, so mushrooms, which, due to high nutritional value called the second meat, these days were very much in demand. Mushrooms were fried, boiled, stewed, salted, soaked, used as a filling for pies.

5 Foods Our Ancestors Didn't Know

Borsch

According to legend, it was first cooked by the Cossacks in 1641 during the "Azov sitting" (the heroic defense of Azov). The Cossacks, who fell under siege, cooked soup from everything they could eat. But borscht was established in Russian cuisine no earlier than the 18th century. In general, this is useful and nutritious dish With large quantity fiber, which removes from the body -harmful substances. But because of the same fiber, it is contraindicated in gastritis and pancreatitis.

Potatoes

It took its rightful place on our table only in the 19th century, after the furious “potato riots” (for planting a new-fangled crop, peasants were taken away the best lands, and for refusing to plant it was punished and taxed). Not the most useful product - high-calorie, containing a lot of starch and losing useful properties after 3-5 months.

The vinaigrette

In domestic cooking, the recipe appeared thanks to the Frenchman Marie-Antoine Karem, who was invited to St. Petersburg as a cook for Emperor Alexander I. However, now the whole world calls the vinaigrette "Russian salad". They should not be abused. boiled potatoes, beets and carrots are foods with a high glycemic index, which quickly increase the level of insulin in the blood, provoking the development of diabetes.

Dumplings

National... Chinese dish, the recipe of which appeared in Russia at the end of the 17th - beginning of the 18th century. From the point of view of dietology, it is a heavy (high-calorie and fatty) dish. If you have problems with digestion, it is better not to use dumplings!

It became publicly available only from the middle of the 19th century, when tea began to be brought to Russia in in large numbers-by sea from India and Ceylon, which -lowered its price. Tea in moderation (3-4 glasses a day) is a healthy tonic drink rich in trace elements and antioxidants.

Is yours better?

It is believed that you need to eat only vegetables and fruits from your native region.

Oleg Medvedev, Professor, Chairman of the National Research Center "Healthy Nutrition"

Perhaps our great-grandfathers, who all their lives ate only what grew in the garden, could lack the enzymes necessary to digest overseas fruits. But on modern people who have enjoyed bananas and kiwi since childhood, this rule no longer applies. Most nutritionists believe that the more varied the diet, the better for the body.

But it is also not true that the southern fruits are the most useful. On the contrary, in domestic useful substances much more. Firstly, they are fresher - the more vitamins, the less the fruits were stored. Secondly, they do not contain preservatives used for greater safety. Among our cultures there are absolutely unique ones. For example, turnip is healthy, nutritious and unpretentious. BUT rapeseed oil, which was produced in pre-revolutionary Russia, is in no way inferior to olive. The main thing is that everything that grows with us should be in stores and cost reasonable money. For now Egyptian oranges cheaper than our cabbage.

Russian traditional cuisine is a rich variety of dishes, products and tastes. Many foreigners, having once tasted treats prepared in accordance with the customs of Russian cuisine, are trying to comprehend its traditions and rules. What is so attractive National food Russia? Read about it in our article.

Russian kitchen

The traditional culinary of Russia, like the cuisine of any other state and people, is associated with its customs and history. So, for example, agriculture has been developed in Russia since ancient times. This made it possible to grow various vegetables and fruits, to collect what nature gave. The main products included turnips, cabbage, cucumbers, mushrooms, radishes, berries.
Since ancient times, people have grown cereal crops, that's why essential ingredients on the table were bread, various types of beer and kvass. Animal husbandry and fishing also made it possible to cook meat and fish meals, treats from cottage cheese and milk.
give products special taste and spices helped various herbs and fruits - dill, celery, parsley, onion, garlic, horseradish. They were used in fresh and also dried for the winter.
Particular importance was attached to the methods of preparing Russian dishes. The traditional Russian oven allowed cooking, frying, baking, stewing various products. Let's not forget about the dishes. Dishes cooked in cast-iron containers and pots acquired unique taste and aroma.
Over time, when trade relations with other states were gradually established, the Russian people got acquainted with new products and dishes. So the national Russian cuisine has acquired a familiar look for a modern person.

Many foreigners consider one of the main features of Russian treats to be their diversity. That's why traditional cuisine Russia can safely be called rich and unique.

Dishes of traditional Russian cuisine

National treats are far from the only cabbage soup and pancakes. Russian cuisine dishes include:

a variety of first traditional Russian dishes: hodgepodge, pickle with cucumbers or mushrooms, fish or meat kalya, fish soup, cold soups (okroshka, tyurya, botvinya);
vegetable side dishes and snacks from potatoes, radish, cabbage, cucumber;
various porridges that were cooked in pure form or with the addition of vegetables and fruits;
meat dishes: roast, cutlets, treats from offal (tongue, heart, liver, kidneys of animals), aspic, aspic, whole baked birds and piglets;
bread and pies: pies, kulebyaka, kurnik, pies with curd filling, cabbage, mushrooms or berries, pancakes;
beverages: various varieties kvass and honey, kissels, sbitni, compotes.

Let us also note one more important national Russian dish- pickles. Climatic conditions forced people to come up with a variety of treats. long-term storage. Severe winters and long colds made it necessary to stock up on food even in summer and autumn.
So, people began to collect various vegetables and pickle them. This method of preparation not only gave the products a special taste and aroma, but also preserved them for a long time.

Traditional Russian food since ancient times included three courses: first, second and third. At first they ate liquid treats from meat and vegetable broths with bread or crackers. After - meat or fish dishes with a side dish of cereals and vegetables. Third, drinks. We also did not forget about cold appetizers - pancakes, salted fish, pickled vegetables, sauerkraut.

Russians were served folk dishes in a common dish. Hot liquid treats were placed on the table in one large bowl. The whole baked carcasses of birds and animals were first cut into pieces, after which they were also laid out on one dish. They did the same with side dishes and appetizers. After serving, the participants of the meal independently dismantled the treats on plates.
We also note that for a long time the importance was attached to the time of eating. So no one skipped lunch or dinner. The Russian family gathered together at the table after the host took the place of honor. As a rule, he led the meal.
Sitting at the table, people were not allowed to make noise, laugh, knock or scrape cutlery. Features of eating in a Russian family were often associated with Christian customs. Before starting to eat, everyone had to cross themselves. This is how family members showed their gratitude and respect for their daily bread.
The national cuisine of Russia is distinguished not only by a wide variety of dishes, but also by the special traditions of food culture. So, for example, people who first get acquainted with local customs note such a trait as hospitality. Since ancient times, Russian families have generously received every guest. This tradition continues to this day.
Summing up, we can safely highlight the main features of traditional Russian cuisine.

The concept of "Russian cuisine" is as broad as the country itself. The names, taste preferences and composition of dishes differ quite significantly depending on the region. Wherever the representatives of society moved, they brought their own traditions to cooking, and at the place of residence they were actively interested in culinary tricks region and rapidly implemented them, thereby adapting them to their own ideas about healthy and delicious food. Thus, over time, in the territory of a vast country, their own addictions were formed.

Story

Russian cuisine has a rather interesting and long history. Despite the fact that for quite a long time the country was not even aware of the existence of such products as rice, corn, potatoes and tomatoes, the national table was distinguished by an abundance of fragrant and tasty foods.

Traditional Russian dishes do not require exotic ingredients and specialized knowledge, however, their preparation requires a lot of experience. The main ingredients throughout the centuries have been turnips and cabbage, all kinds of fruits and berries, radishes and cucumbers, fish, mushrooms and meat. Grains such as oats, rye, lentils, wheat and millet were not left aside.

The Scythians and Greeks borrowed knowledge about yeast dough. China pleased our country with tea, and Bulgaria spoke about the methods of cooking pepper, zucchini and eggplant.

Many interesting Russian dishes were adopted from European cuisine XVI-XVIII centuries, this list includes smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become a kind of culinary brands of the state.

Main Ingredients

It is not a secret for everyone that our state is mainly northern country The winter here is long and harsh. Therefore, the dishes that are eaten must necessarily provide a lot of heat to help survive in such a climate.

The main components that made up Russian folk dishes are:

Potato. Various dishes were prepared from it, fried, boiled and baked, they also made chops, potato pancakes, pancakes, soups.
Bread. This product occupies a significant place in the diet of the average Russian. Such food is striking in its diversity: these are croutons, and crackers, just bread, bagels and great amount types that can be listed indefinitely.
Eggs. Most often they are boiled or fried, and already on their basis a large number of various dishes are prepared.
Meat. The most commonly consumed types are beef and pork. Many dishes are made from this product, for example, zrazy, chops, cutlets, etc.
Oil. It is very popular and is added to many ingredients. They eat it and just spread it on bread.

Also, traditional Russian dishes were very often prepared from milk, cabbage, kefir and yogurt, mushrooms, fermented baked milk, cucumbers, sour cream and lard, apples and honey, berries and garlic, sugar and onions. In order to make any dish, you must use pepper, salt and vegetable oil.

List of popular Russian dishes

Rationality and simplicity are considered a feature of our cuisine. This can be attributed both to the technology of preparation and to the recipe. A huge number of first dishes were popular, but the main list of them is presented below:

Shchi is one of the most popular first courses. A huge number of options for its preparation are known.
Ukha was popular in all its varieties: burlatskaya, double, triple, team, fishing.
Rassolnik was most often prepared Leningrad, home and Moscow with kidneys, chicken and goose giblets, with fish and cereals, roots and mushrooms, corn, meatballs, lamb brisket.

Flour products also played an important role:

pancakes;
dumplings;
pies;
pancakes;
pies;
cheesecakes;
donuts;
kulebyaki;
donuts.

Cereal dishes were especially popular:

porridge in a pumpkin;
pea;
buckwheat with mushrooms.

The meat was most often stewed or baked, and semi-liquid dishes were made from offal. The most favorite meat dishes were:

fire cutlets;
Stroganoff beef;
veal "Orlov";
bird in the capital;
pork roll in Russian;
offal stew;
hazel grouse in sour cream;
boiled scars.

Sweet foods were also widely represented:

compotes;
jelly;
fruit drinks;
kvass;
sbiten;
honeys.

Ritual and forgotten dishes

Basically, all the dishes of our cuisine have a ritual meaning, and some of them have been going back since pagan times. They were used on fixed days or on holidays. For example, pancakes, which were considered sacrificial bread among the Eastern Slavs, were eaten only at Maslenitsa or at a commemoration. And Easter cakes and Easter were prepared for the holy feast of Easter.

Kutya was served as a funeral meal. The same dish was boiled on various celebrations. And each time it had a new name, which was timed to coincide with the event. The "poor" was preparing before Christmas, the "rich" - before the New Year, and the "hungry" - before Epiphany.

Some old Russian dishes are undeservedly forgotten today. Until recently, there was nothing tastier than carrots and cucumbers boiled with honey in a water bath. The whole world knew and loved national desserts: baked apples, honey, a variety of gingerbread and jams. They also made cakes from berry porridge, previously dried in the oven, and “boys” - boiled pieces of beets and carrots - these were favorite Russian children's dishes. The list of such forgotten foods can be continued indefinitely, as the cuisine is very rich and varied.

Traditional Russian drinks include kvass, sbiten and berry fruit drinks. For example, the first from the list has been known to the Slavs for over 1000 years. The presence of this product in the house was considered a sign of prosperity and wealth.

vintage dishes

Modern kitchen with everything huge variety very different from the previous one, but still strongly intertwined with it. To date, many recipes have been lost, tastes have been forgotten, most products have become inaccessible, but Russian folk dishes should not be erased from memory.

The traditions of people are closely connected with food intake and developed under the influence of a wide variety of factors, among which all kinds of religious abstinences play the main role. Therefore, in the Russian lexicon, such words as “fasting” and “meat-eater” are very often found, these periods constantly alternated.

Such circumstances had a strong impact on Russian cuisine. There is a huge amount of dishes from cereals, mushrooms, fish, vegetables that have been seasoned vegetable fats. On the festive table there were always such Russian dishes, photos of which can be seen below. They are associated with an abundance of game, meat, and fish. Their preparation takes considerable time and requires certain skills from cooks.

Most often, the feast began with snacks, namely mushrooms, sauerkraut, cucumbers, pickled apples. Salads appeared later, during the reign of Peter I.
Then they ate such Russian dishes as soups. It should be noted that in national cuisine there is a rich set of first courses. First of all, these are cabbage soup, hodgepodge, borscht, fish soup and botvini. This was followed by porridge, which was popularly called the foremother of bread. On meat-eating days, cooks prepared delicious dishes from offal and meat.

Soups

Ukraine and Belarus had a strong influence on the formation of culinary preferences. Therefore, the country began to cook such Russian hot dishes as kuleshi, borscht, beetroot, soup with dumplings. They are very firmly included in the menu, but still national dishes such as cabbage soup, okroshka, ear are still popular.

Soups can be divided into seven types:

Cold, which are prepared on the basis of kvass (okroshka, turi, botvinya).
Vegetable decoctions, they are made on the water.
Dairy, meat, mushroom and noodles.
Shchi, a favorite dish of all, belongs to this group.
High-calorie hodgepodges and pickles, prepared on the basis of meat broth, and have a slightly salty-sour taste.
A variety of fish broths fell into this subcategory.
Soups that are made only with the addition of cereals in vegetable broth.

In hot weather, it is very pleasant to eat cool Russian first courses. Their recipes are very varied. For example, it can be okroshka. Initially, it was prepared only from vegetables with the addition of kvass. But today there are a large number of recipes with fish or meat.

Very delicious old dish botvinya, which has lost its popularity due to the laboriousness of preparation and high cost. It included such varieties of fish as salmon, sturgeon and stellate sturgeon. Various recipes may require from a couple of hours to a day for their preparation. But no matter how difficult the food is, such Russian dishes will bring great pleasure to a real gourmet. The list of soups is very diverse, like the country itself with its own nationalities.

Urination, salting, fermentation

by the most in a simple way for the preparation of blanks is urinating. They stocked up such Russian dishes from apples, lingonberries and cranberries, sloes, cloudberries, pears, cherries and mountain ash. On the territory of our country there was even a specially bred variety of apples, which was perfect for such preparations.

According to the recipes, such additives as kvass, molasses, brine and malt were distinguished. There are practically no special differences between salting, pickling and urinating, often it is only the amount of salt used.

In the sixteenth century, this spice ceased to be a luxury, and everyone in the Kama region began to actively engage in its production. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods a year. At this time, such Russian dishes arose, the names of which before today remain relevant. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method has helped to reliably preserve and preserve your favorite products.

Fish and meat

Russia is a country where winter takes enough long time and food should be nutritious and satisfying. Therefore, the main Russian dishes have always included meat, and very diverse ones. Perfectly cooked beef, pork, lamb, veal and game. Basically, everything was baked whole or cut into large pieces. Dishes made on skewers, which were called "twisted", were very popular. Chopped meat was often added to cereals, and pancakes were also stuffed with it. Not a single table could do without fried ducks, hazel grouses, chickens, geese and quails. In a word, hearty Russian meat dishes have always been held in high esteem.

Recipes fish dishes and blanks are also striking in their variety and quantity. These products cost nothing to the peasants at all, since they caught the "ingredients" for them on their own in large quantities. And in the years of famine, such supplies formed the basis of the diet. But expensive species, like sturgeon and salmon, were served only on big holidays. Like meat, this product was stored for future use, it was salted, smoked and dried.

Below are a few recipes of primordially Russian dishes.

Rassolnik

It is one of the most popular dishes, the basis of which is pickles, and sometimes brine. This dish is not typical of other cuisines of the world, such as hodgepodge and okroshka. During its long existence, it has changed significantly, but is still considered a favorite.

The prototype of all the usual pickle can be called Kalya - it is quite spicy and thick soup which was prepared for cucumber pickle with the addition of pressed caviar and oily fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved dish appeared. Today's recipes are very diverse, so they are both vegetarian and non-vegetarian. Such primordially Russian dishes use beef, offal and pork as a basis.

To prepare a well-known dish, you need to boil meat or offal for 50 minutes. Next, send bay leaves and peppercorns, salt, carrots and onions there. The last of the ingredients is peeled and cut crosswise, or it can simply be pierced with a knife. Everything is boiled for another 30 minutes, then the meat is removed and the broth is filtered. Next, a frying of carrots and onions is done, cucumbers are rubbed on a grater and also laid out there. The broth is brought to a boil, the meat is chopped into pieces and added to it, it is poured with rice and finely chopped potatoes. Everything is brought to readiness and dressed with vegetables, let it boil for 5 minutes, add greens and sour cream.

Aspic

This dish is eaten cold, thickens for cooking. meat broth to a jelly-like mass with the addition of small pieces of meat. It is very often considered a kind of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Kholodets leads Russian meat dishes and is considered an independent dish that does not require the addition of gelling agents.

Not everyone knows that several hundred years ago such popular dish prepared for the servants of the king. Initially, it was called studen. And they made it from the remnants of the master's table. Waste was chopped rather finely, then boiled in broth, and then cooled. The resulting dish was unsightly and questionable in taste.

With the passion of the country french cuisine many Russian dishes, whose names also came from there, have changed a little. Was no exception and modern aspic, which was called galantine there. It consisted of pre-boiled game, rabbit and pork. These ingredients were ground together with eggs, then diluted with broth to the consistency of sour cream. Our chefs turned out to be more resourceful, therefore, through various simplifications and tricks, galantine and jelly were transformed into modern Russian jelly. The meat was replaced pig head and a leg and added beef ears and tails.

So, to prepare such a dish, you need to take the gelling components that are presented above, and simmer them for at least 5 hours over low heat, then add any meat and cook for a few more hours. First, carrots, onions and your favorite spices are added. After the time is up, you need to strain the broth, disassemble the meat and arrange it on plates, then pour it with the resulting liquid and send it to harden in the cold.

Today, not a single feast can do without this dish. Despite the fact that all Russian home-style dishes take a lot of time, the process of preparing this is not particularly difficult. The essence of aspic remains unchanged for a long time, only its basis is transformed.

Russian borsh

It is considered very popular and loved by all. For cooking, you will need meat, potatoes and cabbage, beets and onions, parsnips and carrots, tomatoes and beets. Be sure to add spices such as pepper and salt, bay leaf and garlic, vegetable oil and water. Its composition can change, ingredients can be added or subtracted.

Borscht is a traditional Russian dish that requires boiling meat. First, it is thoroughly washed and poured. cold water, and after that it is brought to a boil over medium heat, the foam is removed as it appears, and after that the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions are cut into half rings, carrots and tomatoes are rubbed, and cabbage is thinly chopped. At the end of cooking, the broth must be salted. Then cabbage is sent to it, the mass is brought to a boil, and the whole potato is laid. We are waiting for everything to be half ready. In a small frying pan, onions, parsnips and carrots are fried a little, then everything is poured with tomatoes and carefully stewed.

In a separate container, it is necessary to steam the beets for 15 minutes so that they cook, and then transfer them to the roast. Next, the potatoes are removed from the broth and added to all the vegetables, after which they knead a little with a fork, as it should be soaked in the sauce. We simmer everything for another 10 minutes. Next, the ingredients are sent to the broth, and a few bay leaves and pepper are also thrown there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The prepared dish must be infused for 15 minutes. It can also be made without the addition of meat, then it is perfect for fasting, and thanks to the variety of vegetables, it will still remain incredibly tasty.

Dumplings

it culinary product comprises minced meat and unleavened dough. It is considered famous dish Russian cuisine, which has ancient Finno-Ugric, Turkic, Chinese and Slavic roots. The name comes from the Udmurt word "pelnyan", which means "bread ear". Analogues of dumplings are found in most cuisines of the world.

The story tells that this product was very popular during the wanderings of Yermak. Since then, this dish has become the most favorite among the inhabitants of Siberia, and then the rest of the regions of wide Russia. This dish consists of unleavened dough, for which you need water, flour and eggs, and pork, beef or lamb are minced for the filling. Quite often, the filling is prepared from chicken with the addition of sauerkraut, pumpkin and other vegetables.

In order to prepare the dough, you need to mix 300 ml of water and 700 grams of flour, add 1 egg and knead a stiff dough. For the filling, mix the minced meat with finely chopped onion, pepper and salt a little. Next, the dough is rolled out and with the help of a mold we squeeze out circles into which we put a little minced meat and pinch into triangles. Then boil water and boil until the dumplings float.

The concept of "Russian cuisine" is as broad as the country itself. The names, taste preferences and composition of dishes differ quite significantly depending on the region. Wherever representatives of society moved, they brought their own traditions to cooking, and at the place of residence they were actively interested in the culinary tricks of the region and quickly introduced them, thereby adapting them to their own ideas about healthy and tasty food. Thus, over time, in the territory of a vast country, their own addictions were formed.

Story

The knowledge about yeast dough was borrowed from the Scythians and Greeks. China pleased our country with tea, and Bulgaria spoke about the methods of cooking pepper, zucchini and eggplant.

Many interesting Russian dishes were adopted from European cuisine of the 16th-18th centuries, including smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become a kind of culinary brands of the state.

Main Ingredients

It is not a secret for everyone that our state is mainly a northern country, the winter here is long and severe. Therefore, the dishes that are eaten must necessarily provide a lot of heat to help survive in such a climate.

The main components that made up Russian folk dishes are:

Potato. Various dishes were prepared from it, fried, boiled and baked, they also made chops, potato pancakes, pancakes, soups.
Bread. This product occupies a significant place in the diet of the average Russian. Such food is striking in its diversity: these are croutons, and crackers, just bread, bagels and a huge number of species that can be listed indefinitely.
Eggs. Most often they are boiled or fried, and already on their basis a large number of various dishes are prepared.
Meat. The most commonly consumed types are beef and pork. Many dishes are made from this product, for example, zrazy, chops, cutlets, etc.
Oil. It is very popular and is added to many ingredients. They eat it and just spread it on bread.

List of popular Russian dishes

Shchi is one of the most popular first courses. A huge number of options for its preparation are known.
Ukha was popular in all its varieties: burlatskaya, double, triple, team, fishing.
Rassolnik was most often cooked Leningrad, homemade and Moscow with kidneys, chicken and goose giblets, fish and cereals, roots and mushrooms, corn, meatballs, lamb brisket.

Flour products also played an important role:

pancakes;
dumplings;
pies;
pancakes;
pies;
cheesecakes;
donuts;
kulebyaki;
donuts.

Cereal dishes were especially popular:

porridge in a pumpkin;
pea;
buckwheat with mushrooms.

The meat was most often stewed or baked, and semi-liquid dishes were made from offal. The most favorite meat dishes were:

fire cutlets;
Stroganoff beef;
veal "Orlov";
bird in the capital;
pork roll in Russian;
offal stew;
hazel grouse in sour cream;
boiled scars.

Sweet foods were also widely represented:

compotes;
jelly;
fruit drinks;
kvass;
sbiten;
honeys.

Ritual and forgotten dishes

Kutya was served as a funeral meal. The same dish was boiled for various celebrations. And each time it had a new name, which was timed to coincide with the event. The "poor" was preparing before Christmas, the "rich" - before the New Year, and the "hungry" - before Epiphany.

Some old Russian dishes are undeservedly forgotten today. Until recently, there was nothing tastier than carrots and cucumbers boiled with honey in a water bath. The whole world knew and loved national desserts: baked apples, honey, various gingerbread and jams. They also made cakes from berry porridge, previously dried in the oven, and “boys” - boiled pieces of beets and carrots - these were favorite Russian children's dishes. The list of such forgotten foods can be continued indefinitely, as the cuisine is very rich and varied.

vintage dishes

Modern cuisine, with all its huge variety, is very different from the past, but still strongly intertwined with it. To date, many recipes have been lost, tastes have been forgotten, most products have become inaccessible, but Russian folk dishes should not be erased from memory.

Such circumstances had a strong impact on Russian cuisine. There is a huge number of dishes from cereals, mushrooms, fish, vegetables, which have been seasoned with vegetable fats. On the festive table there were always such Russian dishes, photos of which can be seen below. They are associated with an abundance of game, meat, and fish. Their preparation takes considerable time and requires certain skills from cooks.

Most often, the feast began with snacks, namely mushrooms, sauerkraut, cucumbers, pickled apples. Salads appeared later, during the reign of Peter I.
Then they ate such Russian dishes as soups. It should be noted that in the national cuisine there is a rich set of first courses. First of all, these are cabbage soup, hodgepodge, borscht, fish soup and botvini. This was followed by porridge, which was popularly called the foremother of bread. On meat-eating days, cooks prepared delicious dishes from offal and meat.

Soups

Soups can be divided into seven types:

Cold, which are prepared on the basis of kvass (okroshka, turi, botvinya).
Vegetable decoctions, they are made on the water.
Dairy, meat, mushroom and noodles.
Shchi, a favorite dish of all, belongs to this group.
High-calorie hodgepodges and pickles, prepared on the basis of meat broth, and have a slightly salty-sour taste.
A variety of fish broths fell into this subcategory.
Soups that are made only with the addition of cereals in vegetable broth.

A very tasty old dish of botvinya, which has lost its popularity due to the laboriousness of preparation and high cost. It included such varieties of fish as salmon, sturgeon and stellate sturgeon. A variety of recipes can require from a couple of hours to a day to prepare. But no matter how difficult the food is, such Russian dishes will bring great pleasure to a real gourmet. The list of soups is very diverse, like the country itself with its own nationalities.

Urination, salting, fermentation

The easiest way to prepare blanks is urinating. They stocked up such Russian dishes from apples, lingonberries and cranberries, sloes, cloudberries, pears, cherries and mountain ash. On the territory of our country there was even a specially bred variety of apples, which was perfect for such preparations.

In the sixteenth century, this spice ceased to be a luxury, and everyone in the Kama region began to actively engage in its production. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods a year. At this time, such Russian dishes arose, the names of which remain relevant to this day. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method has helped to reliably preserve and preserve your favorite products.

Fish and meat

Russia is a country in which winter takes quite a long time, and food must be nutritious and satisfying. Therefore, the main Russian dishes have always included meat, and very diverse ones. Perfectly cooked beef, pork, lamb, veal and game. Basically, everything was baked whole or cut into large pieces. Dishes made on skewers, which were called "twisted", were very popular. Chopped meat was often added to cereals, and pancakes were also stuffed with it. Not a single table could do without fried ducks, hazel grouses, chickens, geese and quails. In a word, hearty Russian meat dishes have always been held in high esteem.

Recipes for fish dishes and preparations are also striking in their variety and quantity. These products cost nothing to the peasants at all, since they caught the "ingredients" for them on their own in large quantities. And in the years of famine, such supplies formed the basis of the diet. But expensive species, like sturgeon and salmon, were served only on big holidays. Like meat, this product was stored for future use, it was salted, smoked and dried.

Below are a few recipes of primordially Russian dishes.

Rassolnik

Kalya can be called the prototype of the usual pickle - this is a rather spicy and thick soup, which was cooked on cucumber brine with the addition of pressed caviar and oily fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved dish appeared. Today's recipes are very diverse, so they are both vegetarian and non-vegetarian. Such primordially Russian dishes use beef, offal and pork as a basis.

Aspic

This dish is consumed cold, for cooking the meat broth is thickened to a jelly-like mass with the addition of small pieces of meat. It is very often considered a kind of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Kholodets leads Russian meat dishes and is considered an independent dish that does not require the addition of gelling agents.

Not everyone knows that several hundred years ago such a popular dish was prepared for the servants of the king. Initially, it was called studen. And they made it from the remnants of the master's table. Waste was chopped rather finely, then boiled in broth, and then cooled. The resulting dish was unsightly and questionable in taste.

With the country's passion for French cuisine, many Russian dishes, whose names also came from there, have changed a bit. The modern jelly, which was called galantine, was no exception. It consisted of pre-boiled game, rabbit and pork. These ingredients were ground together with eggs, then diluted with broth to the consistency of sour cream. Our chefs turned out to be more resourceful, therefore, through various simplifications and tricks, galantine and jelly were transformed into modern Russian jelly. The meat was replaced with a pig's head and leg, and beef ears and tails were added.

Russian borsh

Borscht is a traditional Russian dish that requires boiling meat. First, it is thoroughly washed and poured with cold water, and then brought to a boil over medium heat, foam is removed as it appears, and after that the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions are cut into half rings, carrots and tomatoes are rubbed, and cabbage is thinly chopped. At the end of cooking, the broth must be salted. Then cabbage is sent to it, the mass is brought to a boil, and the whole potato is laid. We are waiting for everything to be half ready. In a small frying pan, onions, parsnips and carrots are fried a little, then everything is poured with tomatoes and carefully stewed.

Dumplings

This culinary product consists of minced meat and unleavened dough. It is considered a famous dish of Russian cuisine, which has ancient Finno-Ugric, Turkic, Chinese and Slavic roots. The name comes from the Udmurt word "pelnyan", which means "bread ear". Analogues of dumplings are found in most cuisines of the world.