Add to favorite
 
123
Subscribe to our Newsletters Subscribe to our Newsletters Get Daily Updates RSS


History of Russian Cuisine
July 20, 2010 16:12


Before the 17th century Russian cuisine was quite plain and natural, without any gourmet luxuries. It was based, as a rule, on turnip and cabbage, cooked in different combinations and in all possible ways, often flavoured with spices. Russians also consumed all sorts of fish, as well as berries, mushrooms and numerous porridges (kasha). Fasting was an integral part of living, in accordance with the lent schedule prescribed by the Orthodox Church. About 216 days a year it was improper to eat meat and milk products.

Instead there was an abundance of fish dishes (fish was cooked, baked, dried, smoked, salted and fried) and dozens of grades of caviar, not to mention vegetables and cereals.

Unfortunately, not so many records of exact recipes of ancient and medieval dishes of the Russian cuisine have come down to us. The first known cook book in Russian history dates back to 1547, but it has only enumeration of dishes, without disclosure of components or a way of preparation. The majority of records still remain unresolved by modern researchers.

However, some recipes seem to be unfading: Russian pancakes (bliny), porridges (kasha), stuffed pies (pirogi), spice cakes and rye bread (black bread), the recipes of which almost have not changed throughout centuries.

The 17th century brought the Tatar dishes to the table of common Russians. It was one of the consequences of the Russian conquest of Kazan and Astrakhan, as well as taking Bashkiria and a part of Siberia. This is when the well-known Russian meat dumplings (pelmeni) and noodles came to be. Besides, the nation developed a habit of tea-drinking to such an extent that today it can be considered a national drink, rather than vodka, as many people believe. That alcoholic drink appeared later and was brought from China. Besides, a variety of spices was imported to Russia in the 17th century and added tons of bakery food recipes. Besides, there was time when “Korean style” grated carrot and grated black radish with pepper were devised.

Booking.com

The nobility also ate all kinds of fish and game. Hunting was very popular among the nobility; birds and animals were cooked as a whole. Sometimes dishes were so huge that three or four servants were required to bring them in a dining room. The dinner could last up to eight hours… as dishes went on arriving!

The cuisine fashion was sharply changed in the 18th century. It became fashionable among Russian aristocracy to employ foreign cooks, mainly from France. Using a combination of Russian recipes and their own methods of cooking, those cooks brought new understanding of the traditional Russian cuisine, which later became standard in Europe and America –there were even Russian cuisine courses. Instead of serving all the food at once, (as the custom had been), now the dishes were served in turn. Soups became the first course, followed with salads accompanied by the main course and drinks. French cooks suggested to cut meat, game and fish into pieces before cooking them, and introduced into Russian cuisine thick soups and lighter dishes with lesser amount of fat and wheat. At the same time there appeared the first Russian home-made sausages, cutlets, and T-shaped bone stakes, together with exact recipes and the trick of mixing many products into one dish.

Cooking tour in Soviet Dacha with interactive excursion

Interactive excursion to Soviet Dacha with lunch in Russian style

In due course, the Russian cuisine became more complicated and refined. Even in the Soviet period with its tendency to simplify substantially everything, the variety of recipes used in daily Russian cuisine was not reduced. On the contrary, daily food menu during that period was enriched with traditional recipes from 15 republics of the Soviet Union.

The tsar of the Russian cuisine is, certainly, the soup. The range of soups is huge – borsch (beetroot soup), shchi (cabbage soup), solyanka (a spicy soup of vegetables and meat or fish), salamata, pottage, botvinia (cold soup of fish, pot-herbs, and kvas), etc. And each of those has tens of versions! French writer Alexander Duma was so impressed by the traditional Russian cabbage soup (shchi) that he asked for the recipe and included it into his private cookbook.

V.Ivanova


Tags:      

Next Previous

You might also find interesting:

Russian Christmas Feast: Customs & Recipes Steaming Hot! Russian Cuisine from Patriotic Stove Borsch Russian Beetroot Soup Russian Pancakes Recipes Rye Leaven









Comment on our site


RSS   twitter   facebook   submit

Bookmark and Share

Flowers Delivery

search on the map
TAGS:
Anna Netrebko  Russian opera  Russian Stage Directors  Yandex  cancer treatment  criminality  Smolensky Bank  Russian aviation  esports  Russian Premier League  fashion designer  Gelendzhik  Russian education  Mercedes-Benz Fashion Week Russia  Russian architecture  Moscow  Russian transport  Smartphone  Russian language  Russian artists  Russian tourism  Russian writers  Star Town Museum  Russian history  Museums of Photography  fighting drugs  Russin cinema  Film Festival "Movement"  Parliament in Action  Archeology  Hermitage  Russian Literature  Mars  Monuments in Moscow  World Cup 2018  Yakov Khalip  protest action  Russian gas producers  Ardatov  Korenovsk  Russian business  Konstantin Sonin  music  Nordgold  Exhibitions in Moscow  Valery Kapterev  anniversary  Painting  Russian Cinema  Sergei Blazhko 


Travel Blogs
Top Traveling Sites