Foods of Russia

In the Middle Ages, most Russian drinks became national: mead, khmel, kvas, cider. Beer appeared in 1284. In the years 1440-1470, Russia discovered rye grain vodka. Milk and meat were only popular in the 17th century. Meat cooked in shchi (cabbage soup) or kasha was only roasted in the 16th century.

Ancient Moscow cuisine (17th century):

From Peter the Great, the Russian nobility borrowed certain customs and culinary traditions from Western Europe. Rich nobles who visited Western European countries brought foreign chefs with them to expand their repertoire. At that time, ground meat was introduced into Russian cuisine: chops, casseroles, pies and rolls became just as popular as the non-Russian soups (Swedish, German, French) that appeared in the 17th century: the soup of Solyanka (beef) and Rassolnik (Potato and cucumber soup) with brine, lemons and olives appeared simultaneously and was easily integrated into the kitchen. Meanwhile, well-known specialties such as black caviar and salted gelled fish appeared.

In the 16th century, the Kazan and Astrakhan Khanates as well as Bashkiria and Siberia were annexed to Russia. New foods such as raisins (raisins), dried apricots, figs, melons, watermelons, lemons and tea appeared for the first time, to the delight of the people. During the short growing season, even poor farmers could enjoy a variety of fresh fruits and dry them during the long winter months. Foreign chefs cooked their national dishes, which harmonized with Russian cuisine. There was also the era of German sandwiches, butter, French and Dutch cheeses.

Cuisine of Saint Petersburg (late 18th century - 1860s)

The French have expanded the range of starters to include a number of old Russian dishes based on meat, fish, mushrooms and sour vegetables, the variety of which may surprise foreigners. Since the cold in some areas could take up to nine months, canned food made up a large part of Russian cuisine, and households stored as much food as possible to survive the long winters. This included smoking, salting, soaking and fermentation. Cabbage can be used throughout the winter to make shchi or to fill dumplings. Soaked apples were often served to guests or in a few side dishes. Pickled cucumbers were a major ingredient in many dishes, including some traditional soups. Salted and dried meat and fish were eaten after the religious fast and before the holiday fast. Overall, it was a fairly spartan regime that most business groups used.

Traditional Russian foods are strongly influenced by filled dumplings, hearty stews, soups, potatoes and cabbage:

Borscht is one of the best-known foods in Russia, a large cold beet stew topped with sour cream

+ Beef Stroganoff - strips of beef, sautéed in a butter-based sauce, white wine, sour cream (called Smetana in Russia), mustard and onions; either just eaten or poured over rice or pasta

+ Sweet and sour cabbage - cooked in red wine vinegar, applesauce, butter and onions. Apple cubes, sugar, bay leaves

+ Solyanka Soup - a hearty soup made of large pieces of beef and / or pork that is cooked for hours on low heat with garlic, tomatoes, peppers and carrots

+ Golubtsy.- Ground or minced beef, wrapped in cabbage and steamed / cooked until cooked; found all over Eastern Europe

+ Olivie. - a kind of potato salad made from cucumber, eggs, bologna and carrots, mixed with mayonnaise

+ Blini - thin pancakes resembling pancakes with savory or sweet fillings such as ground beef, caviar or apples

+ Potato Okroshka. - cold buttermilk, potato and onion soup, garnished with dill; Vichyssoise (often attributed to the French, it was created at the Ritz Carlton in New York in 1917, but of course contested by French chefs who insist on creating it)

+ Knish - mashed potatoes, ground beef, onions and cheese, filled with thick pastries and fried / cooked

+ Khinkali - ground beef balls and coriander

+ Khachapuri - thick and crisp boat-shaped bread filled with a variety of processed cheeses

+ Zharkoye - a beef stew made from potatoes, carrots, parsley and celery, seasoned with garlic, cloves and dill; served hot with