Old Russian cuisine: names of dishes, recipes, photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Old Russian cuisine of the 16th century and later was famous for interesting and unusual dishes, many of which are still quite popular among the inhabitants of our country. Further in the material, several almost lost recipes will be considered, which can be implemented quite easily today.

Explosion

Today such a drink can also be found under the name "uzvar". This drink, according to the history of ancient Russian cuisine, is a kind of jelly made from dried fruits. Traditionally, it was served on Christmas Eve. You will need:

• 100 grams of dried pears;
• 100 grams of dried apples;
• 100 grams of prunes;
• two and a half liters of water;
• sugar or honey.

Cooking

According to the indicated proportions, you should get four servings of this drink. Here's what to do:

• All dried fruits must be carefully sorted out so that they do not have any differentforeign debris.
• Next, put them all in a deep saucepan and cover with water. Stir until all ingredients are covered with water.
• Now put the lid on the bowl and let it sit overnight.
• In the morning of the next day, turn on a small fire on the stove; remove the lid, place the pot on top and bring to a boil, stirring occasionally.
• After this, the broth from old Russian cuisine should continue to cook for another 15 minutes.
• During the remaining time, taste the drink and add sugar or honey (depending on preference).
• Then remove the pan from the stove and leave the contents to cool to room temperature for three hours.
• Once the drink reaches the desired temperature, strain it into a separate container and serve.

Tavranchuk

A rather unusual old Russian recipe for food, which was found both on the secular and on the monastic table. According to legends, it was prepared from meat, fish, and mushrooms. Foods such as pickles, celery and turnips were also added inside. For this recipe you will need:

• kilogram of beef;
• a glass of bread kvass (preferably sour and homemade);
• three onions;
• garlic head;
• two bay leaves;
• six peas of allspice;
• five sprigs of parsley;
• s alt.

Cooking a dish

The essence of this recipe of ancient Russian cuisine is a longlanguishing the main ingredient (meat) in a small amount of liquid. The cooking instructions themselves look like this:

• Onion must be peeled, washed and cut into feathers.
• Peel the garlic and divide into thin slices.
• Rinse the meat, pat dry with paper towels and cut into large pieces.
• Heat the frying pan with oil and put the beef into it. Next, the main ingredient is quickly fried.
• Now in the prepared clay pot you need to place a layer of meat, onion and garlic on top. Alternate until all the ingredients run out.
• A bay leaf and pepper are laid out on the very top.
• Then all the contents must be filled with kvass.
• At this stage, you need to heat the oven to 180 degrees and place the dishes with the workpiece in it. For three hours, cook at the indicated temperature, at the fourth hour the temperature can be reduced to 160 degrees. Be careful not to let the contents get too dry.
• Before serving such an interesting dish from the books of ancient Russian cuisine, you need to sprinkle it with chopped parsley. It is also worth adding various pickles, herbs and rye bread to it. It is not necessary to add a side dish, but if you want, any cereal will do.

Pigus

Quite often found under the name "bigus". This recipe for ancient Russian cuisine was even somewhat more popular than the world-famous cabbage soup. It is worth noting that to this day the exact recipe for this stew is practicallynot preserved. However, there are some processed options that you can make at home. Further in the material we will analyze some of them.

The first will be the standard recipe. To prepare the dish, you need to prepare the following:

• kilogram meat ribs;
• 300 grams of cabbage;
• 300 grams of sauerkraut;
• one carrot;
• onion head;
• one and a half teaspoons of cumin;
• two bay leaves;
• black pepper;
• s alt.

Cooking Pigus

As noted earlier, all of these recipes are not exact copies of the original. But it is quite possible to get a tasty and fragrant dish, if all proportions and steps are strictly observed:

• Rinse the meat and pat dry with paper towel;
• Heat a frying pan with oil and put the ribs in it. They must be cooked until golden brown.
• After that, a glass of water is added to the pan, and it is covered with a lid. Further, the contents remain stewed for an hour.
• At this time, the carrots need to be washed and grated on a medium grater.
• Peel the onion, rinse and cut into rings. They, in turn, need to be divided into quarters.
• Both ingredients are added to the meat. Everything remains to be stewed for another 10 ten minutes.
• At this time, according to the recipe of ancient Russian cuisine, you need to chop a fresh head of cabbage (300 grams).
• Next, it must be reported to the rest of the products. Half of cumin and bay leaf are also added there.
• Top layera layer of sauerkraut is laid out. The remaining spices are scattered over it.
• Then a glass of water is poured in again, and the contents are covered with a lid and left to simmer for another half hour. At this time, you should periodically stir the dish.
• Before unloading all the ingredients from the pan and serving this old Russian food to the table, it is worth tasting it to determine whether additional ingredients need to be added or not. Depends on preference.

When consumed, the dish should be fresh, hot and preferably served with a side dish. But this is optional.

Pigus with potatoes

Another recipe of old Russian cuisine (the photo is presented in the article), which will help to prepare this dish correctly. To implement it, you need to prepare:

• four medium potato tubers;
• 200 grams of sauerkraut;
• two medium sized onions;
• four pieces of wild garlic;
• one carrot;
• one pea pod;
• sprig of dill;
• tomato paste (teaspoon);
• bay leaf;
• oil for frying food.

Step by step cooking

To properly recreate this old Russian cuisine recipe at home, you just need to follow all the steps. They are listed below:

• Wash the carrots and rub on a coarse grater.
• Peel the onion and cut into rings. They, in turn, need to be divided into quarters.

• Potato alsowash, peel and cut into large pieces.
• Heat the pan with oil and put carrots and onions on it. Both ingredients are fried until golden brown.
• At this time, squeeze the sauerkraut and put it into the pan when the first batch of vegetables is ready.
• Now all the ingredients need to be stirred regularly and fried until the cabbage turns a dark golden hue.
• Next, you need to chop the dill and wild garlic.

• After that, the potatoes and bay leaf are reported to the pan. Everything is filled with water and mixed well.
• Next you need to add a spoonful of tomato paste and mix again. A practically ready dish of Old Russian cuisine should be covered and left to stew for an additional 20 minutes until the potatoes are completely cooked.
• At this stage, prepared greens are added to the pan. Pigus is served hot, you should add sour cream or salad to it.

And one more option

In this case, the recipe for old Russian cuisine using pork meat will be analyzed. To create it, you need to prepare the following products:

• 400 grams of pork carcass;
• half a kilo of white cabbage;
• 400 grams of sauerkraut;
• onion head;
• one carrot;
• 150 grams of prunes;
• bay leaf;
• spice to taste.

Cooking pork dish

To properly prepare this recipe for old Russian cuisine,follow all proportions and steps in the strictly specified order:

• Meat should be washed, dried with a paper towel and cut into medium-sized pieces. Or whatever suits you best.
• Next, you need to heat the pan and fry it without using oil. Three minutes should be kept on high heat, and then on average for another 15 minutes until a golden crust appears. Don't worry about the pork burning. As a substitute for butter, the fat she secretes is suitable.
• Peel the onion and cut into rings, which then need to be divided into halves.
• They are then added to the meat and cooked until tender.
• Carrots need to be washed, peeled, grated and added to the pan with the rest of the ingredients along with bay leaf and spices. Fry everything for another five minutes.
• After the specified time, add sauerkraut to the rest of the products. Mix everything, cover and leave to simmer for 15 minutes.
• During this time, you need to chop the white cabbage into pieces and after the specified period - add to the pan. Stir all the products again until the ingredients are evenly distributed, cover and cook for another hour, stirring regularly.
• The last step in the preparation of this dish of ancient Russian cuisine is the processing of prunes. It must be poured with boiling water and allowed to soak.
• As soon as the 60 minutes indicated above have passed, the last ingredient can be added to the pan, mix everything again and let it simmer for an additional 20 minutes. After thatturn off - and you can serve.

Steamed turnip

She was one of the main products in ancient Russian cuisine, periodically replacing meat, fish and even cereals. However, at the moment there are too few ideas about how this vegetable can be used in cooking. Nevertheless, some methods of its preparation are quite relevant. To implement one of them you will need:

• two turnips (if you are using an extremely small vegetable, it is better to take four or five);
• tablespoon of water;
• onion head;
• two tablespoons of sunflower oil;
• bunch of fresh herbs;
• s alt.

Cooking turnips

In home cooking, turnips are often used as a substitute for potatoes in soups. In this case, you need to do the following:

• Vegetable should be thoroughly washed, peeled and cut either into strips or into circles. If you use several small pieces, then you can not even cut them.
• Pour the indicated amount of water into the bottom of the pot in which the dish will be baked.
• Next, put the chopped turnip into the prepared dish, add spices and s alt (if you see fit, this is not required by the recipe).
• The oven needs to be heated to 165 degrees.
• After that, the pot must be placed on a baking sheet and baked for an hour.
• As soon as the dish is ready, it must be transferred to a salad bowl. But this recipe for ancient Russian cuisine does notends.
• Next, you should peel the onion from the husk, rinse and cut into halves of the rings.
• Greens also wash and chop finely.
• Load both ingredients to the turnip, pour sunflower oil on top, s alt and mix well. You can serve the dish as a main dish or as a side dish for fish. Actually, it is precisely because of the excellent combination with fish that potatoes are often replaced with turnips.

Jur

A rather unusual recipe that was forgotten due to the specific taste and smell that comes from it. The problem lies in the oatmeal that is used for cooking. The bottom line is that after processing, it acquires an aroma similar to yeast. Nevertheless, the dish is also known as longevity soup, and therefore it is still worth paying attention to it. For cooking, you need to prepare:

• 800 grams of oatmeal;
• two glasses of water.

Jura cooking process

Interestingly, the dish itself turns out to be quite sweet and generally resembles the taste and appearance of jelly. It used to be served with ingredients such as honey, viburnum, various berries, butter or dried fruits. Dessert is prepared as follows:

• Water needs to be warmed up, but not boiled.
• After that, you need to start gradually pouring it into the prepared oatmeal. In this case, it is necessary to mix both ingredients thoroughly so that lumps do not form and the mass turns out to be of a homogeneous consistency.
• The resulting mass must be covered and put away in a warm place for three hours to formopara.
• After the specified time, the contents must be filtered through cheesecloth into another baking dish.
• At this stage, the oven warms up to 170 degrees. The workpiece is placed in it.
• It should be cooked until it looks like thick jelly. Do not forget to stir the contents periodically.

Ready dessert can be served with milk. It is also worth noting that jur (without various additives) is good for the gastrointestinal tract. In this regard, it can be used periodically by people who follow special diets.

Cherry Jelly

In ancient Russian cuisine, this kind of pudding was prepared with the addition of wine and was popular for a very long time. However, the exact recipes were lost and the popularity of the dish gradually faded. But at the moment there are still options close to the original recipe. Let's try to perform one of them, you should prepare:

• three glasses of cherries;
• one and a half glasses of granulated sugar;
• half glass of white wine;
• cinnamon (depending on preference, but optional);
• cloves (same as with cinnamon).

Cooking aspic

Despite the rather simple and close to the original recipe, it should be borne in mind that this is only one of the guesses about what this dish could have been in its original form.

• Two out of three glasses of cherries, pitted.
• PreparedPour the berries together with sugar and leave to infuse for two hours. If you still decide, you can add a small amount of cinnamon and cloves to these two ingredients.
• Next you need to rub the resulting mixture through a sieve and mix with one glass of sugar. Pour half a glass of white wine into the same mass.
• Pour the resulting mixture with a small amount of boiling water and mix well.
• After this procedure, she needs to let it brew.
• Next, pit the remaining cherries.
• The cooled mixture can be carefully transferred to a deep dish.
• Prepared berries are also put in there.
• Everyone is left to cool again.
• Ready jelly served with biscuits.

Results

These are just some of those old recipes of old Russian cuisine at home that were lost and completely or partially restored. For example, the following dishes were not included in the material:

• Soup with greens, vegetables, fish and crushed ice. In the old days, this independent dish was called botvinya.
• Fish calla. Remotely, it resembles a roast, only with the use of different varieties of fish.
• Lenten turnip stew. Also quite often met on the tables of Ancient Russia.
• Roasted swan.

Many of the recipes have been completely lost, and you can find out about their existence only from various literary works or dictionaries.