2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Russian national cuisine is popular all over the culinary world. Its success is based on three pillars: tasty, simple and he althy! It will not be difficult to prepare a set lunch of the spring-summer season from traditional dishes.
It is customary to start any dinner with a salad. In Russia, the use of fresh vegetables was not
popular, they were more used directly in main courses or pickles. However, just chopped onion-feather with sour cream, s alted to taste, is quite a traditional salad of national Russian cuisine, because onions were in every garden, milk was in every house, which means that yogurt and sour cream were also on every table.
National Russian cuisine is inconceivable without soups: hodgepodge, hangover, borscht, pickle, okroshka, cabbage soup, tyurya, milkman, ear… Oh, how many wonderful names caress our Russian ears! On this inspirational wave, we will cook with you a now forgotten hangover. This is a kind of soup of Russian national cuisine, usually served in taverns. In the 17-18 centuries, those who were ill from a plentiful feast were brought back to life with a hangover. This soup was eaten not only after the holidays, but also before the banquet, which did notgo over the booze.
So, for 10 servings we need:
- boiled lamb or beef - 500 grams;
- pickles - 4-5 pieces;
- brine - 1 liter;
- apple cider vinegar - 1 tbsp. spoon;
- ground black pepper;
- green onion-feather - 1 bunch;- sour cream - 10 tablespoons.
Cooking sequence: cut the cooled boiled meat into small pieces. Coarsely chop the onion diagonally. We clean the cucumbers from the skin and cut into small cubes. We evenly lay out the prepared products in deep plates and season well with black pepper. Mix cucumber pickle with apple cider vinegar and pour into each bowl. Decorate with herbs, put in all servings one tablespoon of fat sour cream.
Can there be Russian national cuisine without pancakes? Of course not! Wheat, buckwheat, rye, oat, mixed - golden, buttery, thick and filling! And if you have a pancake with a spice (mushrooms, eggs, onions, apples, poultry, meat, berries, etc.), you can't tear the eater away from the pancakes and by the ears!
Let's make wheat pancakes with apple sauce:
Beat 3 eggs with 3 tbsp. l. sugar and 1 tsp. s alt until light foam. Add fast-acting yeast - seven grams, 70 g of melted butter and mix. Pour 300 grams of wheat flour and mix well again. Now gradually add half a liter of milk. Russian national cuisine provides for kneading dough strictly in a clockwise direction: "according tothe sun" - as they used to say in Russia.
Set aside the kneaded dough in a warm place. After about an hour, mix and again leave it to “rest” for 30 minutes.
During this time, prepare the pripek: cut the apples into thin layers. We add them to the dough before frying pancakes or lay out thin semicircles of apples directly into the dough poured into the pan. When one side is baked, turn the pancake over.
And let's finish the traditional dinner with a glass of intoxicating mead. The peculiarity of this dish of Russian national cuisine is that mead is prepared long before it is consumed - usually a year before. We will prepare cherry mead, which needs to stand for three months. It is prepared simply:
Bring half a liter of water and 1 kg of honey to a boil, stirring constantly. 2 kg washed
pitted cherries put in a bottle and fill it with cooled honey broth. We close the neck of the bottle with a damp, clean rag and leave it warm for several days. Then we clean it in the cold (cellar, for example) and take a sample no earlier than three months later.
To treat yourself to such mead alone is a crime. However, as you know, the master's business.
The Iron Curtain has long since collapsed, and Russian national cuisine is gaining momentum in popularity. And not only in foreign countries. Today, the heirs of the unique cuisine pay more and more attention to what their ancestors cooked. Well, everything is known in comparison.
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