- Potato. A variety of dishes were prepared from it, fried, boiled and baked; chops, potato pancakes, pancakes, and soups were also made.
- Bread. This product occupies a significant place in the diet of the average Russian. This kind of food amazes with its diversity: it includes croutons, crackers, just bread, bagels and a huge number of types that can be listed ad infinitum.
- Eggs. Most often they are boiled or fried, and a large number of different dishes are prepared on their basis.
- 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 simply spread on bread.
- Cabbage soup is one of the most popular first courses. There are a huge number of options for its preparation.
- Fish soup was popular in all its varieties: burlatsky, double, triple, team, fishermen.
- Rassolnik was most often prepared in Leningrad, home and Moscow with kidneys, chicken and goose giblets, with fish and cereals, roots and mushrooms, corn, with meatballs, with lamb brisket.
- pancakes;
- dumplings;
- pies;
- pancakes;
- pies;
- cheesecakes;
- crumpets;
- kulebyaki;
- donuts
- porridge in pumpkin;
- pea;
- buckwheat with mushrooms.
- Pozharsky cutlets;
- beef Stroganoff;
- veal "Orlov";
- capital-style poultry;
- Russian pork roll;
- offal stew;
- hazel grouse in sour cream;
- Boiled tripes.
- compotes;
- jelly;
- fruit drinks;
- kvass;
- sbiten;
- honeys.
- Cold ones, which are prepared on the basis of kvass (okroshka, turi, botvinya).
- Vegetable decoctions are made with water.
- Dairy, meat, mushroom and with noodles.
- Everyone's favorite dish, cabbage soup, belongs to this group.
- High-calorie solyankas and rassolniks, prepared on the basis of meat broth, have a slightly salty and sour taste.
- This subcategory includes a variety of fish concoctions.
- Soups that are made only with the addition of cereals in vegetable broth.
American
American cuisine is a synthesis of several world cuisines. The main influence on the formation of American culinary traditions was from England, Germany, Italy and China.
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Armenian
Armenian cuisine is one of the oldest in all of Asia, and it was partially passed on to neighboring peoples (Georgians, Russians, Azerbaijanis, etc.). Usually, armenian dishes They take a long time to prepare and require a lot of labor.
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Belarusian
One of the main Slavic cuisines, is different big amount dishes made from potatoes, mushrooms and meat (primarily pork), as well as a very low consumption of milk and dairy products. Belarusians often replace familiar sweets and desserts berry jelly, compotes, juices or pies. All recipes
Eastern
This includes the cuisines of the peoples of Central Asia, the Middle East, the Caucasus and the Balkans. Almost all of these cuisines have in common the use of large quantities of rice when preparing the most different dishes. The famous Chinese cuisine stands out especially clearly in this category.
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Georgian
Very unique, developed over more than one century, under the influence of many traditions, Georgian cuisine is one of the most vibrant in the world. The famous kebabs, chakhokhbili, lobio, and kharcho are very popular even outside the country.
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European
European cuisine (also called continental) combines the traditions of many countries, but also has its own distinctive features. Spices and seasonings fade into the background in comparison with Eastern cuisine; dishes are prepared mainly from meat and vegetables, as well as eggs and flour.
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Italian
Almost everyone is familiar with the two main dishes of Italian cuisine - pizza and pasta. These dishes are beloved by Europeans and Americans; there are hundreds of variations and recipes for their preparation. However Italian Cuisine much more extensive, especially popular among local residents seafood and cheese dishes.
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Caucasian
Mexican
The hallmark of Mexican cuisine is the burrito and tortilla (a flatbread made from... corn flour). Very much is added to almost all dishes. hot peppers chili or jalapeno. Two sauces make the cuisine famous: guacomole and salsa.
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Russian cuisine is very rich in first courses, hearty pies and loaves. Stewed porridges, stewed meat dishes, dumplings, as well as pancakes and pancakes are popular among people. At the end of the 15th century, there were 500 recipes for kvass alone.
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Mediterranean
Residents of the Mediterranean eat large quantities of fresh vegetables and fruits, pasta and baked goods made from flour durum varieties wheat, as well as fish and seafood. Diets and healthy eating plans are often based on Mediterranean cuisine.
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Each of us is familiar with the expression - how many people, so many opinions. If you change it a little geographically, you will get so many peoples, so many traditions. This expression is also true for cooking. The cuisine of each individual people of the world represents separate culinary kingdoms that are extremely interesting to learn about.
Each people living on Earth has its own traditions and history and, of course, its own characteristics of national cuisine. National cuisine acts as a kind of stronghold of those centuries-old traditions that are dear to everyone, which were preserved and kept secret in order to pass them on from generation to generation. In Italy no one will tell you the real secret of cooking delicious pasta, the Chinese will not share with you national recipe preparing dishes from snake meat or shark fin, and it’s not worth talking about French cuisine, which has long been considered the most aristocratic in the world.
National cuisine is a set of dishes that are constantly prepared by residents of a certain territory or country. Historical preconditions are a feature of any national cuisine. Most of the dishes that are considered national in a particular area were prepared several centuries ago. As time passed, the recipes were improved and supplemented in order to be passed on to future generations. culinary secrets. More often National dishes consist of those products that are available in a given area. There are also conditions for preparing dishes from the national menu.
Culinary gourmets are ready to travel far to enjoy the national cuisine of a particular country. After all, it is possible to taste the taste of real sushi only in Japan, and you can enjoy roasted chestnuts prepared according to original recipes only in France. Those who do not have the opportunity to visit foreign countries can try to study some recipes and features of savory national dishes in their own kitchen.
All existing national cuisines of the world can be divided into several large groups, uniting them according to some common characteristics.
European cuisine
Modern European cuisine developed under the influence national characteristics various European countries. However, despite this, it is difficult to talk about a single European cuisine, since the territory of Europe is inhabited by many peoples, and their way of life and culture are determined not only by climatic, but also by geographical conditions. Kitchen southern countries Western Europe differs in “temperament” from the cuisine of its northern countries, just as the character of a Spaniard or Italian differs from the Finns. Southern cuisine is spicy, aroma, and colorful compared to the simpler and more restrained cuisine of the north.
Features of European cuisine include the abundance of vegetable dishes and the use of a large number of different sauces. Unlike the peoples of the East, Europeans use spices, seasonings and seasonings much less, focusing on preserving taste qualities original products.
European cuisine originates in Greece. Later, together with chefs, culinary art migrated to Ancient Rome. That is why modern Italian and Greek cuisine have so many similarities. Common features are also inherent in the cuisines of Italy, Spain, Portugal and France. First of all, this is the use of ginger, all types of pepper, thyme, fennel, sage, cinnamon, tarragon and vanilla. The menu always includes vegetables and fruits: tomatoes, sweet peppers, cucumbers, grapes, figs and oranges. Many fish and seafood dishes, as well as poultry, lamb, pork or beef.
However, southern European states are also rightfully considered the legislators of European cuisine. So, for example, Europeans learned about coffee from Austria, the Germans, Belgians and Czechs gave them a love of beer, and the British taught Europeans how to drink real tea.
Eastern cuisine
Oriental cuisine combines gastronomic customs and traditions of Arab and Muslim countries, Asian countries, Turkish, as well as some Caucasian and Balkan countries. Just as in the case of the concept of “European cuisine,” the concept of “Oriental cuisine” is also very broad and relative, since it covers culinary traditions very different countries, sometimes completely opposite in customs and preferences. For example, in most countries of the Muslim world they prefer lamb, while in China and Japan they prefer fish and seafood.
The main products used for cooking oriental cuisine, are rice, lamb, dairy products, beans, vegetables and fruits, flour products. With rare exceptions, fish and seafood, cheese, beef and eggs are consumed to a lesser extent. Oriental dishes are distinguished by their sharpness and spicy taste.
Another feature of oriental cuisine is the lack of soups in the European understanding. Many oriental cuisines offer characteristic soups such as “shurpa” - a fairly thick and fatty soup. In different countries it may be called differently (sorpo, shorpo, shorpa, chorpo), consist of different ingredients. Mostly general products are vegetables and fried meat. Cooking shurpa is a rather specific process, since its consistency is more like porridge. Local cereals, a lot of onions and vegetables are used for soups. The increased fat content of shurpa is associated with the use of ghee or fat tail fat when cooking.
In addition, dishes typical of oriental cuisine are pilaf, dolma, shish kebab and shawarma. Lavash, flatbreads and pita are baked as bread.
Famous all over the world oriental sweets from nuts and dried fruits, baklava, Turkish delight, sorbet and halva. As drinks, residents of these countries prefer oriental coffee and ayran, while the Chinese, Japanese, people of Central Asia and Indians prefer tea.
American cuisine
American cuisine is a bizarre mixture of a wide variety of national dishes. The traditions of the indigenous peoples and tribes of America are closely intertwined with the traditions of the Spaniards, English, Italians, French and Portuguese who came to these lands. That is why America was denied recognition of its national cuisine.
American cuisine is made up of the cuisine of many countries. The continent itself has centuries-old history, and many peoples settled on its territory - all this had a direct impact on both the characteristics of food preparation and the national cuisine as a whole.
Despite its diversity, North American cuisine is quite simple. Most of it is made up of cuisine from Mexico and the USA. Mexicans enjoy fiery and savory dishes, the preparation of which is based on the traditions of the Aztecs and Spaniards. And the United States is not averse to boasting of many dishes brought here from Europe and Asia.
Among the kitchens South America occupies a leading position brazilian cuisine. The cuisine of Brazil is so diverse and interesting that even dishes from neighboring regions can be exotic to each other.
Top Chef Erwin Peters - Best Recipes
What should you never miss when visiting another country? Of course, national dishes! NKukhni different nations the world is a kind of journey within a journey. In this issue, we have collected the best dishes from around the world - in case you go all out and start your own gastronomic tour.
Australia: Pie floater
This dish is often called the perfect hangover cure. This meat pie in the Australian style, which is “immersed” in pea soup or “hovering” above it. Sometimes tomato sauce, vinegar, salt and pepper are added on top.
Argentina: asado
This popular dish from grilled meat. In a word, Argentine steak. If you come across a really good asador (one who makes asado), then you will remember the taste of real grilled meat once and for all.
Austria: Wiener schnitzel
Wiener schnitzel is synonymous with Austria. This is a very thin bread-crusted veal tenderloin that is heavily fried. Usually served with lemon and parsley, and as a side dish is coming potatoes or rice
Belgium: mule frites
Of course, mussels and French fries can be eaten in other countries, but such a spicy and tasty combination first appeared in Belgium. Mussels are prepared in different ways (with wine, butter and spices, or even in tomato broth) and served with salty, crispy fries. All this is washed down with a refreshing Belgian beer.
Brazil: Feijoada
Brazil is a huge country with varied cuisine, so it’s difficult to choose just one dish. However, the most iconic Brazilian dish is probably feijoada - a dish made from beans and smoked beef or pork. Usually served with rice, collard greens, farofoy ( fried flour cassava), hot sauce and orange slices to ease digestion.
Canada: poutine (emphasis on the “and”)
Poutine originated in Quebec and is a delicious, high-calorie dish that will warm you up from the inside: French fries and slices of cheese in hot gravy.
China: Shanghai dumplings
It's hard to pick just one best dish in a country as vast as China, but Shanghainese dumplings (xiao long bao) deserve the title. This dish originated in Shanghai and consists of dumplings filled with meat, which are steamed in broth in a bamboo basket.
Colombia: arepa
Arepas are flatbreads made from corn or flour that are grilled, baked or pan-fried to a delicious, fluffy texture. They are usually eaten for breakfast or as a lunch snack. Often butter, cheese, eggs, milk, chorizo or hogao (onion sauce) are topped.
Costa Rica: tamales
If you're in Costa Rica in December, you'll probably see tamales on every corner because these flatbreads are made mainly for Christmas. Tamales can have a variety of fillings, including pork, rice, eggs, raisins, olives, carrots and peppers. They are wrapped in heavenly banana leaves and cooked in a wood-fired oven.
Croatia: Pažski cheese
Pažski cheese is a hard Croatian cheese made from goat milk. It is prepared on the island of Pag and is so famous that it is exported all over the world.
Denmark: Jelebrod
This is traditional Danish rye bread that is soaked in beer and boiled to a porridge. Served with whipped cream, which makes it taste like dessert. Nutritious and sweet, but with the taste of rye bread.
Egypt: Molochei
This dish is served throughout North Africa, but is especially popular in Egypt, where it first appeared. The Egyptian version of this dish uses molochea leaves (a type of bitter vegetable) - the stems are removed, then finely chopped and cooked with coriander, garlic and broth. Usually served with chicken or rabbit, and sometimes with lamb or fish.
England: roast beef and Yorkshire pudding
These dishes are considered national in England. Combine the flavors of the beef in the gravy with the hot bread.
France: potofeu
The national dish of France - potaufeu - is a product of rural cuisine - a broth with meat, root vegetables and spices. According to tradition, cooks strained the broth through a sieve and served it with meat.
Georgia: khachapuri
Spiced flatbreads with cheese or egg.
Germany: currywurst
This popular fast food dish consists of grilled bratwurst sausage (served whole or cut into pieces) flavored with curry ketchup. French fries are served as a side dish. Experts say that it is best to try it with Nuremberg sausage.
Greece: gyros
Gyros are made from meat (beef, veal, pork or chicken), which is cooked on a vertical spit and served with tomatoes, onions and various sauces. They say that the best and biggest gyros can be tasted in the north of the country. In addition, in the south they are more often served with dzhadzhik, and in the north - with mustard and ketchup.
Holland: pickled herring
These are raw herring fillets that are marinated in a mixture of cider, wine, sugar, herbs and/or spices. This dish is best eaten fresh. fried bun with chopped onions.
Hungary: goulash
A popular Hungarian dish, goulash is a cross between a soup and a stew and has a very thick consistency. There are many options for preparing this dish, but traditional recipe includes beef, onions, paprika, tomatoes, Green pepper, potatoes and sometimes noodles.
India: Tandoori chicken
In India, cuisine varies greatly depending on the region, so it is almost impossible to choose just one dish to describe the entire country. In the north, dishes are more “meaty”, with curry and fragrant bread. In the south they are more vegetarian and spicy. Well, if I had to choose, perhaps tandoori chicken might take the title best dish India. It consists of the chicken itself, which is marinated in tandoori masala and fried in a special tandoori oven. Served with vegetables, yoghurt sauce and rice.
Indonesia: martabak
Martabak is a sweet Indonesian cake. On top and bottom it is essentially a porous pie, and in the middle there can be a variety of sweets - from chocolate chips before grated cheese and peanuts, and sometimes bananas! Sold all over Indonesia right on the streets.
Italy: pizza
Agree, it couldn’t have been any other way. Pizza originated in Italy - in Naples, to be more precise. Neapolitan pizza very dense, with a crispy crust and high-quality ingredients such as fresh tomatoes, mozzarella, basil and meat. In this country, pizza is an art, and pizza chefs are artists.
Japan: katsudon
Of course, sushi seems the most obvious candidate for the title of cult. Japanese dish, but many Japanese claim that katsudon is an equally popular dish. It's crispy, deep fried pork cutlet with egg and seasonings. Served, of course, with rice. And those gourmets who still consider sushi the most delicious dish have the opportunity to order it on the website http://www.sushi-v-penze.ru/.
Kazakhstan: beshbarmak
Translated, it means “five fingers” because this dish was originally eaten with the hands. Boiled meat (lamb or beef) is cut into cubes and mixed with boiled noodles, and then seasoned onion sauce. Served in a large round dish with lamb broth as a side dish.
Malaysia: nasi lemak
Considered the unofficial national dish of Malaysia; consists of rice cooked in coconut milk and pandan leaves. Traditionally, it is served wrapped in banana leaves and is often garnished with chili, anchovies, peanuts and boiled eggs. Many claim that this dish can cure your hangover.
Mexico: mole
Mole sauce is one of the most complex and delicious sauces in the world because it uses over a hundred ingredients. This sauce originated in the regions of Pueblo and Oaxaca, but can be found almost throughout the country.
Indonesia: Rijstafel
Translated from Dutch, this word means “rice table”. This is a set meal of a dozen small side dishes such as satay, sambal, egg rolls, fruits and vegetables. Although all of these dishes are of Indonesian origin, the dish itself dates back to the Dutch colonial period.
Nigeria: Egusi soup and puree
You can make puree by stirring potato flour V hot water or starch, using boiled white yam and beating it until it forms a soft texture. Egusi soup is made from protein-rich pumpkin and melon seeds; leafy vegetables, goat meat and seasonings such as chili are usually added. There are many regional versions of this dish.
Norway: rakfisk
This is salted trout that has been marinated for several months. It is eaten raw, with onions and sour cream. For a long time Norway was a poor country on the edge of agricultural possibilities. Because of long winter Norwegians are accustomed to harvesting their crops in advance and storing them. Therefore traditional Norwegian dishes often pickled, smoked or canned. And rakfisk is one of them.
Philippines: adobo
In other countries, adobo is a popular sauce, but in the Philippines it is an entire dish with meat (pork or chicken) cooked in vinegar, soy sauce, garlic and vegetable oil. Before frying, the meat is marinated in this sauce. The dish is so popular that it is called the unofficial national dish of the Philippines.
Poland: zhur
Zhur is a soup base consisting of rye flour, which ferments in water for up to five days. Chopped vegetables are added to the broth - carrots, parsnips, celery root, leeks, potatoes, garlic, and usually eggs and sausages.
Portugal: Francesinha
This is a Portuguese sandwich made from bread, ham, linguica (smoked pork sausage) and steak. All this is poured with melted cheese and tomato sauce. Best eaten with fries and a cold beer.
Romania: sarmale
Cabbage leaves stuffed with rice and meat. This is a very popular dish in Romania eaten in winter.
Ukraine: borscht
Any foreigner in Ukraine simply must try borscht. Usually served cold and with sour cream. Best aperitif? Of course, vodka.
Saudi Arabia: Qabsa
Fragrant rice dish with many spices such as cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaves. Usually all this is mixed with meat and vegetables. This dish can be found throughout the Middle East, but is especially popular in Saudi Arabia.
Scotland: smoked salmon on brown bread
Smoked salmon is a must-have in Scottish cuisine. The Scots squeeze on salmon fresh lemon and eat fish simply by placing it on a piece of black bread, adding only butter or cream cheese.
Slovakia: cheese dumplings
These are small potato dumplings with soft goat cheese (brynza) and bacon.
Slovenia: Kranj sausage
This is a Slovenian sausage made from pork (20% of which is bacon), salt, pepper, water and garlic. That's all.
South Africa: biltong
View canned meat from South Africa. This could be beef or game meat, such as ostrich. The South African version of beef jerky, but much tastier. Strips of meat seasoned with salt and spices, dried and truly delicious.
South Korea: Panchang
A traditional lunch in South Korea consists of many small side dishes, making it almost impossible to choose just one. That's why Koreans love panchan - a set of small dishes that are served with rice and eaten in company. It could be kimchi, soup, gochujang, galbi, etc.
Spain: jamon
Spicy marinated ham, which is cut from the hind leg of a pig. It's iconic spanish dish, which is served with a glass of wine, crusty bread and olives.
Switzerland: Rösti
Finely grated potatoes, which are fried in a frying pan until golden crust. Originally a farmers' breakfast in the canton of Bern, the taste of this dish has made it popular throughout the country.
Taiwan: bread coffin
This is a very thick piece of white bread stuffed with various delicious things, such as chicken or peppered beef.
Thailand: phat thai
This dish was invented in Thailand in the 1930s, and since then it has remained iconic throughout the country. Thin rice noodles are stir-fried with tofu and shrimp and seasoned with sugar, tamarind, vinegar, chili and fish sauce. It turns out very spicy and tasty.
UAE: shawarma
One of the most available dishes in expensive UAE. This is probably why it remains one of the most popular in the country. This is a pita sandwich filled with grilled meat (usually a mixture of lamb, chicken, turkey or beef) and vegetables. It is usually seasoned with hot sauce or tahini.
Russia: buckwheat and beef stroganoff
Stroganoff-style meat, finely chopped beef, poured hot sour cream sauce, goes great with a traditional Russian side dish - buckwheat.
USA: hamburger
There are many different dishes in the USA and choosing just one is quite difficult. But, you see, a hamburger is, perhaps, the “face” of America. Especially in the company of French fries and a milkshake.
Venezuela: pabellon criollo
This dish consists of white rice with stewed black beans and meat. Often served with scrambled eggs and fried plantains.
Vietnam: pho
This dish is popular throughout the country - noodle soup. There are many versions regarding the type of meat used, but all of them must include rice noodles and a broth seasoned with shallots, fish sauce, ginger, salt and spices like cardamom, star anise and cloves. Some versions also include onion, cilantro and black pepper.
Wales: Clark's Pie
Spicy meat pies, originating in Cardiff, Wales. They are made according to secret recipe, but you will find meat, vegetables and gravy in them.
Barbados: Peek-a-boo and the Flying Fish
Barbados has a lot of fish, such as opah, tuna, barracuda and redfish, but the country is called the “Land of the Flying Fish”. And this type of fish even made it to the most famous national dish of Barbados, which is called Coo-coo. Peek-a-boo consists mainly of corn grits and okra fruits, and served with it flying fish usually fried or steamed. 
Canada: poutine (emphasis on second syllable)
Poutine arrived in Quebec in the late 1950s. This favorite dish all Canadians. It's made from French fries that are drizzled brown sauce and served with slices of cheese. Although the recipe is quite simple, there are many variations of poutine. Some restaurants offer this dish with toppings such as chicken, bacon or Montreal smoked meat, three pepper sauce or even caviar and truffles. 
Syria: kebbe
This dish is also popular in Lebanon, Palestine and Jordan. A typical Syrian kebbe is made from bulgur (durum wheat), chopped onions and finely chopped pieces of beef, lamb, goat or camel meat. The best version of kebbe is these cutlets stuffed with beef or lamb. The cutlets can also be shaped into a ball or flatbread, and can be baked or boiled in broth. 
Poland: bigus
Bigus is a traditional meat stew in Polish, Lithuanian and Belarusian cuisine, but only the Poles consider this dish national. This very hearty and tasty stew is made from a large number of ingredients - fresh and sauerkraut, different varieties meat and sausages, tomatoes, honey, mushrooms, peppers, caraway seeds, bay leaves, oregano, prunes and other ingredients. Bigus can be served in a plate or inside a bread roll.
Greece: souvlaki
Greece is a country with several well-known dishes around the world, such as keftedes, moussaka or tzatziki, but souvlaki is usually considered the most famous Greek dish. This popular “fast food” in Greece consists of small pieces of meat and sometimes vegetables on skewers. Souvlaki is usually made from pork, although chicken or lamb can also be used. Served on skewers, on pita with garnish and sauces or with fried potatoes.
Italy: pizza
Pizza is famous all over the world, so there is no point in introducing this dish to you. Let’s better tell you how Margherita pizza came to be. According to legend, this pizza was invented in 1889, when the Neapolitan chef Raffaele Esposito was ordered to create a pizza specifically in honor of the visit of Queen Margherita. Of the three pizzas he prepared, the queen preferred the one whose ingredients were dominated by the national colors of Italy: red (tomatoes), green (basil) and white (mozzarella). Then it was decided to name this pizza in honor of Queen Margherita.
Ireland: Irish stew
First recognized in 1800, Irish stew is the most common dish in this country and a staple on any pub menu. Originally it was a thick broth with boiled lamb with onions, potatoes and parsley, but now other vegetables are often added to the dish.
USA: hamburger
Like pizza or pasta, hamburgers are eaten all over the world, but the dish is usually associated primarily with the United States. The word "hamburger" comes from the German word "Hamburg", from where many emigrated to America in the 19th century. On July 27, 1900, American grocery store chef Louis Lessing sold the first hamburger in his hometown of New Haven.
Hungary: goulash
Goulash became the national dish of Hungary in the late 1800s, when Hungarians sought symbols of national unity to distinguish themselves from other peoples of the Austro-Hungarian Empire. Later this hearty dish spread throughout Central Europe, Scandinavia and Southern Europe. Goulash is a soup or stew made from beef (sometimes veal, pork, venison or lamb) and vegetables, generously seasoned with pepper and other spices.
Israel: falafel
This dish is common not only in Israel, but throughout the Middle East. These are deep-fried balls or cakes made from ground chickpeas, garden beans, or both. Usually served in pita or lafe. Falafel has become so popular that in some countries McDonald's has started serving McFalafel.
Jamaica: ackee and saltfish
Although this dish first originated in Jamaica, it is also eaten in the UK, Canada and the US. To prepare this dish, salted cod is sauteed in boiled akki (a local tropical fruit), onions, tomatoes and spices. Usually served with fruits for breakfast or dinner breadfruit, bread, dumplings or boiled green bananas. Often the dish is washed with coconut milk.
Austria: Wiener schnitzel
This is a very thin and deeply fried veal schnitzel. The most popular Viennese and Austrian dish in general. It is made from lightly pounded veal, slightly salted and rolled in flour, beaten eggs and bread crumbs. Traditionally, this dish is served with potato salad, cucumber salad, parsley potatoes, fries or fried potatoes and a wedge of lemon.
South Korea: Bulgogi
Translated as “fiery meat”. This is a typical South Korean dish that usually consists of fried marinated beef. The marinade is a mixture soy sauce, sesame oil, garlic, onion, ginger, sugar, wine, green onions, and sometimes mushrooms. Many restaurants in South Korea have built-in tables. small sets for barbecue, and visitors can grill their own meat.
France: thin pancakes
Very thin sweet pancakes, usually made from white flour. Served with the most with different fillings, can be sweet (with sugar, fruit jam, strawberries, maple syrup etc.), and salty (with cheese, ham, eggs, ratatouille, mushrooms, artichokes and various meat products).
China: Peking duck
The most famous dish from the capital of China and one of the most famous Chinese dishes around the world. Crispy-skinned duck served with green onions, cucumbers, sweet bean sauce and thin pancakes. Sometimes a bowl of hot sauce - such as hoisin - is added to the main plate.
Brazil: Feijoada
The main ingredients of this hearty and very tasty dish are beans and fresh pork or beef. This dish is made from black beans, various pork or beef products, such as bacon or smoked pork ribs, and at least two types of smoked sausages and beef jerky. Usually served with white rice and oranges - the latter help digestion.
Ukraine: borscht
Popular in many countries of Eastern and Central Europe. Should I explain to you what this is? Foreigners describe it as thick and spicy soup with beets as the main ingredient. Beef or pork is almost always added, and pieces of meat, potatoes and beets are used for the broth. Sometimes carrots and peppers are added. They eat it with bread.
Thailand: Thai noodles
Deeply fried rice noodles. It is served in restaurants, but you can also buy it from a street stall. Made from dry moistened with water rice noodles, which is fried with eggs and chopped tofu, and used as seasonings great amount a variety of ingredients: tamarind pulp, fish sauce, dry shrimp, garlic, shallots, chili, etc. Served with lime wedges and chopped roasted peanuts. Depending on the region, may also contain fresh shrimp, crabs, chicken or other types of meat.
Czech Republic: creamed tenderloin
In the Czech Republic, there is an eternal debate about what is the national dish in the country - creamed tenderloin or shank. Let it be the first. The tenderloin is usually beef, which is served with thick cream sauce and dumplings. Sometimes the dish is served with lemon slices and cranberries.
Venezuela: arepa
These corn flour tortillas are sometimes considered the national dish of Colombia. Different regions of the country use different sizes, types of flour and additional ingredients. For example, in eastern Venezuela, arepas are typically 7-20 cm in diameter and about 2 cm thick. Today this dish is made in special electrical appliances, which takes about 7 minutes (and with the usual way cooking - 15-25 minutes).
Türkiye: kebab
Kebab originated on the streets of Turkey, where street vendors cut the meat from vertically hung pieces. Traditionally, kebab is made with lamb, but depending on local preferences or religious beliefs, kebab can also be made with beef, goat, chicken, pork or even fish. Usually served in pita bread or pita bread.
Singapore: Chilli crab
The main ingredient of this delicious seafood dish is, of course, crab. It is fried in a thick, sweet and spicy sauce from tomatoes and chili. This dish was even included in the list of “50 most delicious dishes in the whole world” at number 35.
Serbia: Pljeskavica
This Balkan dish is made from different types minced meat. Traditional Serbian pljeskavica is made from a mixture of lamb, pork or ground beef(sometimes made from veal), fried with onions and served on a plate with vegetables and side dishes - usually with fried potatoes or bread. Recently it's hearty and tasty dish began to gain popularity in other parts of Europe.
New Zealand: Bacon and Egg Pie
This pie contains bacon, eggs, onions, peas, tomatoes and cheese, so it's quite high in calories. Sometimes served with ketchup. This dish is also popular in neighboring Australia.
Belgium: Moules-Frites
Translates to “mussels and fries.” This dish originated in Belgium and is considered national here, but is also popular in France and other Western European countries. The most unusual thing about Moules-Frites is its size. One serving of this dish per person in almost any restaurant in Belgium is 1.5 kg! Mussels and fries are usually served on separate plates to prevent the potatoes from becoming too soft.
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 traditions into cooking, and at the place of residence they were actively interested in culinary tricks region and quickly introduced them, thereby adapting them to their own ideas about healthy and tasty food. Thus, over time, the vast country developed its own preferences.
Story
Russian cuisine has a rather interesting and long history. Despite the fact that for quite a long time the country did not even suspect the existence of such products as rice, corn, potatoes and tomatoes, the national table was distinguished by an abundance of aromatic and tasty dishes.
Traditional Russian dishes do not require exotic ingredients or specialized knowledge, however, their preparation requires a lot of experience. The main components 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 out.
The knowledge of yeast dough was borrowed from the Scythians and Greeks. China delighted our country with tea, and Bulgaria spoke about the methods of preparing peppers, zucchini and eggplants.
Many interesting Russian dishes were adopted from European cuisine of the 16th-18th 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 unique culinary brands of the state.
Main Ingredients
It's no secret to everyone that our state is mainly northern country, the winter here is long and harsh. Therefore, the dishes that are eaten must provide a lot of heat to help survive in such a climate.
The main components that made up the Russians folk dishes, are:
Also, traditional Russian dishes were very often prepared from milk, cabbage, kefir and curdled milk, 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 need to use pepper, salt and vegetable oil.
List of popular Russian dishes
A feature of our kitchen is rationality and simplicity. This can be attributed to both the cooking technology and the recipe. A huge number of first dishes were popular, but the main list is presented below:
Flour products also played an important role:
Cereal dishes were especially popular:
Meat was most often stewed or baked, and semi-liquid dishes were made from offal. The most favorite meat dishes were:
Sweet foods were also widely represented:
Ritual and forgotten dishes
Basically, all the dishes in our cuisine have ritual significance, and some of them date back to the times of paganism. They were consumed on set days or on holidays. For example, pancakes, which were considered sacrificial bread by the Eastern Slavs, were eaten only on Maslenitsa or at funerals. And Easter cakes and Easter cakes were prepared for the holy holiday of Easter.
Kutia was served as funeral food. The same dish was also boiled on various celebrations. Moreover, each time it had a new name, which was timed to coincide with the event. The “poor” one prepared before Christmas, the “rich” one before the New Year, and the “hungry one” before Epiphany.
Some ancient 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 gingerbreads and preserves. They also made flatbreads from berry porridge, previously dried in the oven, and “parenki” - boiled pieces of beets and carrots - these were children’s favorite Russian dishes. The list of such forgotten dishes can be continued indefinitely, since the cuisine is very rich and varied.
Original Russian drinks include kvass, sbiten and berry fruit drinks. For example, the first one on the list has been known to the Slavs for more than 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 past, but still very intertwined with it. Today, many recipes have been lost, tastes have been forgotten, most products have become unavailable, but Russian folk dishes should not be erased from memory.
People's traditions are closely related to food intake and have developed under the influence of a wide variety of factors, among which all kinds of religious abstinence play a major role. Therefore, words such as “fasting” and “meat eater” are very common in the Russian lexicon; these periods constantly alternated.
Such circumstances greatly affected Russian cuisine. There is a huge amount of dishes from cereals, mushrooms, fish, vegetables that have been seasoned vegetable fats. On festive table There have always been 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 appetizers, namely mushrooms, sauerkraut, cucumbers, and pickled apples. Salads appeared later, during the reign of Peter I.
Then we ate Russian dishes such as soups. It should be noted that the national cuisine has a rich selection of first courses. First of all, these are cabbage soup, solyanka, borscht, ukha and botvinya. This was followed by porridge, which was popularly called the mother of bread. In 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 prepare such Russian hot dishes as kuleshi, borscht, beetroot soup, and soup with dumplings. They have become a very strong part of the menu, but national dishes such as cabbage soup, okroshka, and ukha are still popular.
Soups can be divided into seven types:
In hot weather, it is very pleasant to eat cool Russian first courses. Their recipes are very diverse. For example, it could 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.
A very tasty ancient dish, botvinya, which has lost its popularity due to the labor-intensive 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 to prepare. But no matter how complex the dish, such Russian dishes will bring great pleasure to a real gourmet. The list of soups is very diverse, like the country itself with its nationalities.
Urine, pickling, pickling
The most in a simple way To prepare the preparations is soaking. These Russian dishes were stocked with apples, lingonberries and cranberries, sloe, cloudberries, pears, cherries and rowan berries. In our country there was even a specially bred variety of apples that was perfect for such preparations.
According to the recipes, additives such as kvass, molasses, brine and malt were distinguished. There are practically no special differences between salting, fermentation and soaking; 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 mine it. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods per year. At this time, such Russian dishes arose, the names of which are today remain relevant. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method helped to reliably can and preserve favorite foods.
Fish and meat
Russia is a country where winter takes quite a lot of long time, and the food should be nutritious and satisfying. Therefore, the main Russian dishes always included meat, and a very varied one. Beef, pork, lamb, veal and game were perfectly prepared. Basically everything was baked whole or cut into large pieces. Very popular were dishes made on skewers, which were called “verted”. Sliced meat was often added to porridges and also stuffed into pancakes. Not a single table could do without roasted ducks, hazel grouse, 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 amazing in their variety and quantity. These products did not cost the peasants anything at all, since they caught the “ingredients” for them themselves in large quantities. And during the years of famine, such supplies formed the basis of the diet. But expensive species, such as sturgeon and salmon, were served only on major holidays. Like meat, this product was stored for future use; it was salted, smoked and dried.
Below are several recipes for original Russian dishes.
Rassolnik
It is one of the most popular dishes, the basis of which is pickled cucumbers and sometimes brine. This dish is not typical of other cuisines of the world, such as, for example, solyanka and okroshka. Over the course of its long existence, it has changed significantly, but is still considered a favorite.
The prototype of the familiar pickle can be called kalya - this is a rather spicy and thick soup that was prepared on 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 native Russian dishes use beef, offal and pork as a base.
To prepare a well-known dish, you need to boil meat or offal for 50 minutes. Then send it there Bay leaf and peppercorns, salt, carrots and onions. The last of the ingredients is peeled and cut crosswise, or you can simply pierce it with a knife. Everything is boiled for another 30 minutes, then the meat is removed and the broth is filtered. Next, the carrots and onions are fried, the cucumbers are grated and also placed there. The broth is brought to a boil, the meat is chopped into pieces and added to it, it is covered with rice and finely chopped potatoes. Everything is brought to readiness and seasoned with vegetables, let it simmer for 5 minutes, add herbs and sour cream.
Aspic
This dish is eaten cold and thickened for cooking. meat broth to a jelly-like mass with the addition of small pieces of meat. It is very often considered a type of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Jellied meat tops Russian meat dishes and is considered an independent dish that does not require the addition of gelling substances.
Not everyone knows that several hundred years ago such a popular dish was prepared for the king’s servants. Initially it was called jelly. And they made it from leftovers from the master's table. The waste was chopped quite finely, then boiled in broth, and then cooled. The resulting dish was unsightly and of dubious taste.
With the country's passion for French cuisine, many Russian dishes, the names of which also came from there, have changed slightly. Was no exception modern jellied meat, 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 cooks turned out to be more resourceful, so through various simplifications and tricks, galantine and jelly were transformed into modern Russian jellied meat. The meat was replaced with a pork head and leg and beef ears and tails were added.
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, be sure to add carrots, onions and your favorite spices. After the time is up, you will need to strain the broth, disassemble the meat and place it on plates, then pour the resulting liquid and send it to harden in the cold.
Today, not a single feast is complete without this dish. Despite the fact that all Russian home-style dishes take a lot of time, the cooking process is not particularly difficult. The essence of jellied meat has remained unchanged for a long time; only its basis is transformed.
Russian borsh
It is considered very popular and loved by everyone. 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 to prepare. It is first thoroughly washed and filled cold water, and then bring to a boil over medium heat, remove the foam as it appears, and then cook the broth for another 1.5 hours. Parsnips and beets are cut into thin strips, onions into half rings, carrots and tomatoes are grated, and cabbage is finely shredded. At the end of cooking, the broth must be salted. Then cabbage is added to it, the mass is brought to a boil, and the potatoes are added whole. We are waiting until everything is half ready. Onions, parsnips and carrots are lightly fried in a small frying pan, then everything is poured with tomatoes and thoroughly stewed.
In a separate container, you need to steam the beets for 15 minutes so that they are cooked, and then transfer them to frying. Next, the potatoes are removed from the broth and added to all the vegetables, after which they are kneaded a little with a fork, as they should be soaked in the sauce. Simmer everything for another 10 minutes. Next, the ingredients are sent into the broth, and a few bay leaves and pepper are thrown in there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The prepared dish needs to sit for 15 minutes. It can also be made without adding meat, in which case it is perfect for Lent, and thanks to the variety of vegetables, it will still remain incredibly tasty.
Dumplings
This culinary product comprises 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”. Analogs of dumplings are found in most cuisines of the world.
History tells that this product was extremely popular during Ermak’s wanderings. Since then, this dish has become the most favorite among the residents of Siberia, and then the rest of the regions of wider Russia. This dish consists of unleavened dough, which requires water, flour and eggs, and minced pork, beef or lamb for the filling. Quite often the filling is made 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 into a stiff dough. For the filling, mix the minced meat with finely chopped onion, a little pepper and salt. Next, roll out the dough and use a mold to squeeze out circles, put some minced meat into them and pinch them into triangles. Then boil water and cook until the dumplings float.
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