Here are the Russians! - wondered the foreigners who were lucky enough to be at a festive dinner hosted by the Russians. For example, the American delegation in the summer of 1866 at the Moscow Naval Assembly was treated to sterlet soup, kulebyaki, English roast beef, Gatchina trout, stuffed snipes, punch a la Victoria, artichokes a la Lyonnaise, young grouse, quails and hazel grouse, pudding from fruit and a dozen more gourmet treats. It is unlikely that you will be able to reproduce in detail a similar historical menu, but try to cook an ordinary holiday dinner XIX century is quite real. Usually it consisted of 7-8 dishes, which were laid out on the table in turn. Soup was always served first, then something cold (okroshka, jelly), then roast meat or poultry. After the hot it was solid ( hot fish), savory pies like kulebyaki, porridge (more often Guryevskaya), and the meal ended with “snacks” - pies, ice cream and fruit desserts.
“Shti and porridge is our food”
Today, we rarely eat soups on holidays, but in the 19th century, a liquid hot dish was a must-have treat. Guests were offered fish soup, beetroot soup, cereal soup or real Russian shti. The latter were prepared in different ways: from fresh or sauerkraut, lazy - without potatoes, empty - without meat, green - from sorrel, nettle or spinach, Ural - with pearl barley, Don - with fish, Neva - on mushroom broth. If you want to arrange a proper historical evening, give cabbage soup, for example, from merchants, for the first time. Pour first cold water 300-400 g beef on the bone and 300 g smoked pork ribs and cook for about an hour along with black pepper and bay leaf. When the meat becomes softer, put 0.5 kg of sauerkraut chopped into strips or checkers in a saucepan and cook for about 30 more minutes. Then add fried carrots, celery, onions, 4-5 tomatoes to the broth. own juice and put the potatoes chopped into cubes. As soon as the last boils, put the greens. Then pour the cabbage soup over clay pots and cover with dough - for this, mix 50 g of butter, 1 egg, 3 tbsp. spoons of sour cream and flour. Make a cake, cover the necks with it (do not forget to grease the pot with vegetable oil) and bake in the oven.
Taste punch
For the second in Russia, a cold treat was served - okroshka, botvinya, jellied fish or corned beef. After that, the guests were offered a frozen punch - it was believed that it perfectly cleanses the receptors of the mouth, beats off the taste of the previous dish and prepares a person for a new treat. For ceremonial receptions, the Imperial drink was often made. To prepare it, grind 1/2 kg of apricots with 2 cups of sugar, dilute the mixture in 1/2 bottle of white table wine and shake with crushed ice. After the guests have drunk the punch, they can be offered a roast meat, such as pork. Cut the piglet fillet into pieces, first boil until cooked, and then put in the sauce. To make it, mix 2/3 cup flour, 3 cups broth and 1 cup sour cream, bring to a boil, salt and, at the very last moment, add a glass of semi-dry white wine.
Sturgeon in Russian
The main action of the Russian dinner party was the solemn removal of a dish with a gigantic sturgeon. For example, guests of one of the receptions of the famous rich man Vsevolzhsky recalled how “four hefty kitchen men were dragging a huge fish on some platform.” If you can't find the elite royal sturgeon, you can cook its relative, the sterlet. The main thing is to bake it whole and serve it on the table in this form. First, clean the fish of mucus, remove the gills, entrails and spinal cord. Then rub the carcass with salt and pepper, plenty of fields lemon juice and put dill, parsley and basil in the belly. After that, remove the sterlet on a baking sheet filled with dry white wine and bake in the oven for 25 minutes. Ready fish put on a dish and garnish with slices of boiled egg and lemon, olives, capers, cherries and plums.
Without kulebyaki - nowhere
In addition to cold and hot dishes, there were a lot of pastries at the Russian dinner party: pancakes with black caviar, cheesecakes and famous kulebyaki - closed pies stuffed with eggs, fish, chicken, meat or several layers at once different stuffing separated by pancakes. Typically, this kind of treat was made in an elongated shape or molded taking into account the contents - if there was pork inside, the pie was given the appearance of a pig. To prepare salmon and mushroom fish pie, first knead the dough - sift 600 g of flour, add 2 eggs, 2 tbsp. spoons of sugar, 70 g of melted butter, a pinch of salt and 10 g of yeast diluted in a glass warm water. Mix everything and let rise for about an hour. In the meantime, prepare the filling: fry pieces of salmon fillet in one pan, soaked mushrooms with onions and olives in another, then mix everything and season with mustard, salt, pepper and sour cream. When the dough has risen, roll it into a layer about 5 mm thick, put the minced meat in the center and pinch the edges on top, closing the pie. It takes about 25 minutes to bake.
Ice cream from ... bread
The perfect dessert for a party XIX style century can become ice cream served on a pillow of shortcrust pastry With fruit and berry jelly. True, in ancient times, an ice dessert was not at all like a modern one. For example, the famous St. George's ice cream, which was treated to the military at an official reception in the Winter Palace in 1889, was made from black bread whipped with butter. Another version of the dessert described in cookbook 1794, more familiar. Take heavy cream and put jam in them (one by one). Beat the mass thoroughly and put it in the freezer - after a couple of hours, ice cream can be served on the table.
Expert opinion
Sergey Khomyakov, chef of the restaurant-museum "Red Square, house 1"
If in England of the 19th century it was customary to immediately put all the dishes on the table, then in Russia treats at receptions were served in turn - a plate was taken out and the name of its contents was loudly announced. The Russian form of filing was recognized as the best, so many countries borrowed it. Historical evenings are regularly held in our restaurant and dishes for them are prepared according to recipes preserved in the funds of the Historical State Museum. For example, last year we restored the Ceremonial Dinner in honor of the coronation of Alexander II and Maria Alexandrovna, which took place on September 4, 1856. Then the royalty ate grouse a la reine soup, truffle poulard, steamed sterlet, quails in gratana, Milanese artichokes, roast turkey, fruit jelly and ice cream.
Menu for seven people
french chicken soup
Boil chicken bouillon, strain the liquid. Add soaked peas and beans to it and cook for about 40-50 minutes. Cut carrots and turnips into strips and fry on vegetable oil. Separately, save onions. Then put the vegetables in the broth, add chopped sorrel and parsley and cook the soup for another 5 minutes. Serve it with sour cream.
Pie with cabbage
cook up yeast dough and make it thin cakes. Then put the filling in the center of each - fried cabbage with chopped boiled eggs, sautéed onions and carrots. After that, fold the edges of the dough (pie - open pie), let it stand for 15 minutes, brush with a lightly beaten egg and send it to the oven for 25-30 minutes.
Roast beef
Prepare the marinade: finely chop 1-2 onions, 2-3 carrots, 80 g of celery root and parsley, add 2 tbsp. spoons of sugar, 2 tbsp. tablespoons of vegetable oil Bay leaf and a pinch of black pepper. Put in this mixture beef tenderloin and put it in the fridge overnight. After 24 hours, bread the meat in flour and fry for pork fat. Then for 15-20 min. Put the beef pan into the oven.
Sterlet in champagne
Gut the fish, remove the spinal cord from it, scald it with boiling water and peel off the skin. After that, put in a saucepan, pour 2 glasses of champagne, salt, add leeks, carrots, dill and parsley, allspice and simmer covered for 10-15 minutes. Take out the carcass, and prepare the sauce based on the broth. Evaporate it by half, add a glass of cream and 20 g of butter.
cherry pudding
Beat 50 g butter, 1/2 cup sugar and 4 egg yolks. Then add a glass of sweet ground crackers, a glass of melted fresh-frozen pitted cherries, mix everything and combine with whipped whites from 4 eggs. Bake the pudding in a greased pan for 30 minutes.
Material provided by the magazine "AiF PRO Kitchen" No. 1-2
There is no doubt - the festive table should burst with dishes! But any diligent hostess understands that this year it is somehow unprofitable to put foie gras, black caviar and filet mignon from marbled beef. As for Olivier and “fur coats”... With all the advantages of post-Soviet cuisine, during the holidays you will come across it a good dozen times, visiting all your relatives and friends. Do you want to set the New Year's table in an original way, surprise guests with new dishes and at the same time save family budget? A super-idea from Domovyonok - a New Year's table in the Russian traditional style!
As is known, New Year did not celebrate in Russia. But our ancestors had Christmas, Epiphany, Christmastide, Candlemas, Maslenitsa ... Of these and others holiday traditions we will draw ideas for our New Year's table.
Pickles
Unlike modern housewives, Russian peasants did not buy any Turkish cucumbers, or Dutch tomatoes (in which, however, by the end of December there is neither taste nor smell - only nitrates). Therefore, traditional Russian cuisine is rich in all kinds of pickles, pickles and urine. Crispy pickles, appetizing tomatoes with juicy pulp and cracked peel, with snow-white cloves of garlic, sauerkraut, strong mushrooms and milk mushrooms in sour cream - all this is affordable and completely delicious appetizers for the New Year's table. With the only condition: the quality must be first-class. No store marinades, only real homemade preparations!
pies
Big pies and small ones ruddy pies, shaneshki and wickets, pies and kulebyaki, with cabbage, mushrooms, fish - this is a flavor for the whole house and a childish delight for your guests. Believe me, the result is worth the effort, because through homemade cakes you can pass on to your loved ones the tremendous energy of your love and care.
Bouzhenina
Do you know what is tastier, more natural and much cheaper than the usual store cuts of sausages and hams? Homemade boiled pork on the bone, marinated for 24 hours sour kvass with honey and spices and baked in the oven. Meat take on the market, never frozen. And you don't have to spend exorbitant money on a Christmas goose!
Guryev porridge
Surprisingly, in Russian traditional cuisine you can find desserts just as good as "all kinds" of cheesecakes. It's luxurious semolina, layered with foams from homemade heavy cream stewed in the oven, decorated with nuts and poached in caramel syrup fruits. Peaches, grapes, pineapples, kiwi will add exotic notes without destroying the folk flavor of the dish. Your loved ones haven't tried this yet!
hop honey
Set drinks are another wonderful folk tradition that has been lost in the last hundred years. You can prepare hop honey in just 5 days. One part of honey is diluted in five parts of water, boiled for at least an hour, and after straining it is fermented with sourdough or yeast. Berries and hops are added for taste. Here it is, our answer to mulled wine and grog!
Samovar
It sounds proud, it looks impressive! And for some reason, tea from a samovar always seems much tastier...
ear
Here it is, the morning salvation for those who celebrated too hard. A good, rich Russian ear is praised by everyone, from the first Russian princes to the presidents of the 21st century. To make your fish soup festive but economical, combine noble varieties of fish (sturgeon, salmon) with more available fish, such as crucian carp, ruff, whitefish and burbot. You won’t believe it, but in Russia the ruff ear was valued so highly that they brightened it with a pressed black caviar. They threw away the caviar, and ate the fish soup with pleasure.
Stylized serving
Of course, not every home has wooden spoons, painted ladles, Khokhloma tubs, bowls and ushatki. However, creating an atmosphere is entirely up to you. Table setting should be simple and rustic: a linen tablecloth and napkins, as many earthenware or wooden utensils as possible. Fluffy spruce branch and more candles. The beauty!
And good mood!
Even in "Domostroy" it was said that at any feast, sweetness can become bitterness, since the behavior of the participants in the feast affects the taste of the prepared dishes. Mutual respect, gratitude, a sincere desire to rejoice and please others - the key to a good holiday!
On the picture: Tapestry napkins in Russian style with flowers
With such beautiful napkins you will give your home a spring mood and make your everyday life more festive! Tapestry napkins for beautiful table setting can become the main decoration of your kitchen, dining room, restaurant or cafe. Made in Russian style with folk rustic decor and ornaments, they create a unique atmosphere!
If you want to celebrate Easter or any other holiday in folk Russian style, including all family holidays, tapestry napkins will also come in handy. Look at the most beautiful in our new review and choose to your liking!
Napkins on the table for serving the table under the plates
In the photo: Tapestry napkin for table setting
Speaking of tapestry napkins, one cannot but feel the comfort of a family estate or a stately European mansion. The main dining room, halls, luxurious kitchen - all this is an integral part of such an entourage. In Russia, tapestry napkins are especially popular, as they create an exquisite connection between Slavic and European traditions, allow us to feel the greatness of our culture and discover the aesthetics of the tapestry.
Spring Easter napkin in delicate peach and blue shades
In the photo: Beautiful easter napkin on the table under the plate
In the Easter interior, it is very important to create the right mood with the help of decor. Tapestry napkins for table setting will help you with this as well as possible. Creating a special atmosphere, they will appeal to all your loved ones!
Spring flowers and matryoshka in napkin design in Russian style
In the photo: Russian-style cafe napkin
Russian style tapestry napkins are perfect for table decoration any day of the week throughout the year! They will cheer up your whole family and give the right atmosphere to the interior!
You can choose a fabric or product according to the required parameters in our online store. You will find a wide range, different styles in design and a modern approach to such a traditional jacquard weaving business, because we work with young and talented designers!
Beautiful tapestry napkins in Russian style
In the photo: Russian-style tapestry napkin design
The history of our factory "" began in 1895. Since then, our company has grown significantly in size, today more than 500 people work here!
We create the design of napkins ourselves - with the help of colorists and dessinators, who allow us to find fashionable and traditional, modern and legendary images to design our products. Jacquard weaving is not just a job for us, it is also our main passion.
Gzhel in the design of a charming serving napkin
In the photo: Russian-style napkin design (Gzhel)
As a variant of folk painting in the Russian style, Gzhel was used in the design of fabrics, ceramics, household items and decor in Russia since time immemorial. It got its name from a picturesque region just half an hour from Moscow - the main center of Russian ceramics. Now Gzhel-style painting helps to decorate a house with a Slavic accent for families who honor cultural values and simply love intricate patterns in ethnic style.
The MTOK factory is mainly focused on products used by furniture and garment manufacturers, interior designers. But in ours you can buy goods both wholesale and retail.
Beautiful decorative napkin from a tapestry with a floral pattern
In our online store you will find a huge selection. There are also holiday sets, themed, with various patterns, including ethnic ones, as well as in Provence, country and other styles.
In the photo: Napkins for a tapestry restaurant
In the design of restaurants or cafes, the use of tapestry napkins for serving is now very popular. And all because they are practical, resistant to abrasion, light and add comfort to the interior.
Decorative napkin from a tapestry, oval with peonies
In the photo: Tapestry napkin on the table for cutlery
Another very beautiful tapestry serving napkin named by our designers "Diana's Flowers". Delicate shades - olive, aquamarine, pink and pleasant orange are beautifully framed with cocoa-colored openwork trim.
Our company has a beautiful branded salon, and also cooperates with stores throughout Moscow, so you can find our products in different parts of the capital. We specialize in tapestry and jacquard. The store offers a wide selection of tapestry paintings and panels, napkins and pillows, tablecloths and bedspreads, decorative covers for pillows and souvenirs. In addition, our factory "" carries out individual orders, ranging from upholstery of upholstered furniture to exclusive jacquard panels.
Our retail store is located at: Semenovskaya metro station, Moscow Goods shopping center, st. Izmailovsky Val, 20. Open on weekdays from 10:00 to 20:00, on Saturday from 10:00 to 18:00 and on Sunday from 10:00 to 17:00. Come, we will be waiting for you.
Unfortunately, under the influence of Western culture and the Eastern calendar, we gradually began to forget about our festive culinary traditions. If you want to surprise your guests and make new year celebration truly unusual and unforgettable, you can set the table in the traditional Russian style.
Serving
For table setting in a traditional Russian style, a linen tablecloth of a natural color with ethnic embroidery is best suited. It’s great if the dishes match the intended style, or at least some serving elements create the impression of traditional Russian life. For example, wooden or clay bowls and plates, small wicker baskets for bread, a decanter or bottles for drinks made of coarse glass.
Snacks
Russian cuisine is famous for its pickles, so the following will be appropriate on the table: all kinds of recipes from cabbage, such as sauerkraut, as well as salted mushrooms in sour cream, pickles, pickled onions. Be sure to have sturgeon caviar or salmon fish. Caviar is served in a glass caviar bowl. You can stuff boiled eggs with caviar, which are laid out on a flat plate covered with shredded green onions, fresh herbs, diced butter is served on the same plate.
Fish snacks
Salted herring is cleaned of skin and bones, cut into small pieces and put in a herring box on a substrate of onion cut into rings, poured with oil and a small amount vinegar. Separately, the herring is served hot boiled potatoes, with chopped onion fried in vegetable oil.
Any low-boned fish is suitable for aspic: pike perch, pike, sturgeon, burbot, etc. The fish is thoroughly cleaned of scales, skin and bones, the head and fins are removed. The fish fillet is cut into pieces. Washed scales, heads without gills and eyes, bones and fins are poured with cold water and boiled over low heat for 1.5 hours.
Pour the fish fillet with the resulting broth, add the onion, bay leaf, black pepper and cook for another 30-40 minutes. The fish is taken out of the broth and placed in one large or several portion forms, decorate with chopped carrots, fresh herbs and lemon slices. The fish is filled with concentrated fish broth(1 kg of fish waste per 400 ml of water). If the broth is not concentrated, gelatin should be added to it. The aspic is removed in the refrigerator until solidified. Serve aspic cold, with mustard, mayonnaise or horseradish dressing.
Aspic should be prepared at the rate of 75 g of boneless fish fillet and 125 g of filling per serving.
Peel the salted herring from the skin and bones, remove the head. Finely chop the fillet with a knife or pass through a meat grinder, add egg yolk, butter and fresh herbs. Mix mass. The fish mass can be served on bread, or you can give it the shape of a fish and garnish with herbs, boiled eggs, pickles, pickled onions.
As meat snacks offal and offal (tongue, liver, kidneys, legs) are widely used in traditional Russian cuisine. But still, the milk pig has always been considered the main decoration of the table.
The carcass of a piglet is scalded and the bristles are scraped off, rolled in flour and singeed. The piglet is wiped. From the inside, the spine of the piglet is cut, the surface is rubbed with lemon. The carcass is dipped in ice water for 2 hours. In a large saucepan, the piglet is completely poured with water and boiled over low heat for 1.5 hours. The piglet is cooled in the same pan. The cooled pig is cut into portioned pieces and spread in a dish, decorate with herbs. You can garnish with boiled or baked vegetables.
The piglet should be served with horseradish and sour cream. glass finely grated horseradish(chopped in a meat grinder) mix with one glass of sour cream, add 1 teaspoon of sugar, 1 teaspoon of salt. 1 tablespoon of vinegar (3%) or lemon juice.
The tongue is thoroughly washed, cleaned, lowered into cold, salt water and boil over low heat. Hot tongue dipped in cold water and clean before it cools down. The cleaned product is sprinkled with salt, pepper and fried in fat with onions, carrots, parsley root and celery. Ready language cut into slices and garnish green peas, pickled cucumbers, herbs or boiled vegetables.
For hot to New Year's table you can drop dumplings, dumplings, roasts or offal dishes.
The lungs and heart are washed, boiled for 40 minutes and passed through a meat grinder. At the same time, finely chopped onion and mushrooms are lightly fried on butter. Liver is added to the mushrooms and fried a little more.
For the manufacture of dumplings, yeast-free dumplings are used.
The kidneys are cut in half lengthwise and soaked in cold water for three hours, constantly changing the water. The soaked kidneys are transferred to a saucepan and poured with cold water at the rate of 4 liters of water per 1 kg of kidneys. The water is brought to a boil, and then drained. The second decoction also merges. Only in the third decoction, the kidneys are brought to readiness. Boiled kidneys are cut into thin slices and fried. At the same time, slices of potatoes, carrots, rutabagas, turnips and onions are fried. Kidneys and vegetables are placed in a pot or saucepan with high walls, chopped garlic, chopped tomato, spices are added, poured with sour cream and simmered over low heat.
For 1 kg of kidneys, you need to take 0.5 kg of potatoes, 200 g of carrots, 200 g of turnips, 200 g of swede, one onion, one tomato, 3-4 cloves of garlic, 0.5 kg of sour cream.
The gutted and washed carcass of the goose is rubbed with salt inside and out, tied with twine and placed on a baking sheet with its back down. The carcass is fried until golden brown, periodically pouring with rendered fat. Then add 0.5 cups of water to a baking sheet and continue to fry, pouring juice over it, for 1-1.5 hours. 15 minutes before readiness, apples cut into quarters, peeled from the core, are laid out on a baking sheet.
The finished goose is freed from twine, chopped into pieces and laid out on a dish with baked apples.
After a feast with libations, it will be good in the morning chicken pickle- calla.
Immerse the chicken in cold water and bring to a boil. The first broth is drained and the chicken is poured a second time with water. Boiled chicken cut into portions. Sauteed onions, parsley and celery are put into the broth, finely chopped slices of ham and peeled pickles are added. At the end of cooking add spices and brine to taste.
For one chicken, you need to take 400g pickles, 400g parsley roots, 150g celery root, 300g onion. For dressing use sour cream.
To organize such a holiday, it is enough to inform the guests and those present about the simplest dress code - every man will find a colored shirt or vest in his wardrobe, and a woman - a simple dress or a painted scarf. And it’s not difficult at all to arrange a photo zone with the help of rented decor items - the studio has everything you need for any event!
Rent accessories will simplify the organization of the celebration and allow you to hold it at the highest level!
- Original ideas for a photo zone will add zest to the holiday. Decorate the hall with the help of several art objects - and the idea is fresh and convenient in execution: these can be attributes of rural life that will organically fit into the interior of the hall.
- Wooden racks for various utensils look beautiful, as well as wattle fences, with which you can visually enclose the space of the holiday. Flowers, pots are hung on wattle fences, ribbons and wreaths of flowers are fixed on them.
- A wooden frame will organically complement the atmosphere: against the background of such a wall, you can not only take pictures, but also use it to hang posters, banners, postcards, cartoons, drawings, paraphernalia for competitions.
- A fake cart with replicas of vegetables, painted scarves and a haystack will look interesting and unusual. Complement the picture wreaths of multi-colored artificial flowers.
- Wooden furniture will also look natural - tables, chairs and benches. All products are of decent quality and are made of durable, natural materials. The cart can be included in a larger project - the Russian Izba photo zone: this is a real corner of Russian housing with all the same attributes.
- Antique-styled pointers will allow you to correctly direct the flow of guests, and wooden wheels placed against the wall will only complement the overall surroundings.
- Russian sledges, decorative barrels, as well as growth figures of nesting dolls will decorate the room. Felt boots and earflaps laid out in the area of the photo zone look original: guests will be pleased with painted scarves, bright flowers and all sorts of trifles stylized in the Russian style.
- In terms of implementing the idea of holding an ethnic-style party, you can not only beautifully arrange plants in flowerpots and tubs, spread haystacks and rural household items on the floor. At the request of the client, the company's specialists will be able to create the missing decor, including images and posters, banners, plywood attributes of the holiday.
- Organization of an event with rented items and an aesthetic photo zone will exceed all your expectations and will cost a very modest amount!
Entrusting the design of your holiday in Russian style professionals from the Moscow studio "Decor Rent", you prefer a clear organization in preparation for your event. Studio specialists guarantee the presence of many interesting, original interior items! This is not only a beautiful photo zone and a solemn view of the place of celebration, but also a lot of pleasant surprises, unforgettable, unique impressions for all guests and those present!
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