Russian folk dishes: names, recipes, photos. Folk dishes of the Russian people

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

Russian food, and this is no secret to anyone, has gained immense popularity around the world for a long time. Whether this happened due to the mass emigration of citizens of the Russian Empire to many foreign countries with subsequent integration into the culture of these peoples (including the culinary one). Whether it happened even earlier, in the time of Peter, when some Europeans "felt", so to speak, Russian folk dishes with their own stomachs. In any case, today a Russian restaurant in America or Europe is not such a big rarity. And Russian folk dishes are probably known on both sides of the Atlantic and the Pacific. Let's join this rather wide layer of world culinary culture.

Russian folk dishes. Titles

Let's start, of course, by listing the main positions. It is necessary to do thisbecause some dishes of our cuisine are mistakenly classified as culinary masterpieces of chefs of other nationalities and vice versa. Everyone knows at least the story of borsch, the invention of which is claimed by several countries at once. Or our beloved pies (the Eastern peoples also have analogues of this delicious food, only they are called differently). Folk dishes of the Russian people are distinguished by their simplicity of preparation, but at the same time they are tasty and varied, he althy and nutritious. And if they are cooked correctly, they will become the decoration of any holiday table. But first, let's take a short historical digression on the topic "Russian folk dishes: names".

Kitchen of Russia in pre-Petrine times

Princely and tsarist Russia, of course, had its own traditions in cooking. Russian folk dishes are described by some historians (for example, Kostomarov in his fundamental work). He noted that the cuisine of Russia in the 15th-17th centuries and earlier was formed, rather, under the influence of customs and traditions (usually religious) and did not differ at that time in such a variety, but was simple. What was prepared in pre-Petrine times in Russia? Traditionally, the table was divided into fasting and modest - because of the custom to observe religious Orthodox fasts (and their number in Christianity takes, as you know, most of the days of the year)!

Flour

Bread was made mainly from rye. It is characteristic that s alt was not added to flour at that time. And kalachi was baked from wheat "white" flour,considered a delicacy on holidays. The usual food, rather coarse, but nutritious, for the peasants of Russia was oatmeal. It was oat grains, partially boiled and crushed. Pies and pies were prepared from the dough. The filling could be different - both lean and meat, namely: berry, cottage cheese, fish, offal and meat. Added in some versions and eggs, and mushrooms. A loaf was baked - rich lush holiday bread. Among other oven products, one can recall such flour folk dishes of the Russian people: pancakes and pancakes, kurnik and cauldron, brushwood, dough nuts, koloboks. And as drinks from the flour of various grains, all kinds of kissels were prepared. Moreover, initially they were not cooked sweet, but the tradition of adding sweets came with the spread of potatoes in Russia (potato starch was used). Bread kvass, an alcoholic fermented drink, also became widespread (although it contained a light - 1-1, 5% - degree, as it was not perceived as alcoholic in Russia).

First courses

The tradition of our cuisine is a variety of soups. The most famous are: cabbage soup and borscht, pickles and hodgepodges (selyanki). They also include: botvinya and okroshka, ear and kalya. All of these first courses are fairly easy to make (we'll cover how to make shchi in a bit).

Turnip

It is interesting that before the appearance of potatoes in Russia, turnips served as the main vegetable. It was prepared in various forms and variations. There were even sayings characterizing the frequent use of the root crop.people: "simpler than a steamed turnip." But with the penetration of potatoes from Europe (during the time of Peter and later), our favorite potatoes began to displace and replace turnips (and now you can’t buy turnips even in vegetable shops).

Kashi

True Russian folk dishes - porridge. Due to the fact that many days of the year were fasting, these cereal dishes became widespread. The grain was crushed and crushed, preparing in various ways. Used cereals, traditionally growing in Russia.

Fish

Popular Russian folk food - fish. Due to the availability and variety, this product was used in different forms: boiled and stewed, fried and baked in the oven, simmered and steamed. It was also dried and made from fish aspic. Rassolnik, fish soup, selyanka are dishes where fish was also actively used. Fish caviar was considered a delicacy, but it was also consumed in fairly large quantities (since it was allowed to eat caviar on some fast days). This product was s alted, cured, boiled in vinegar and poppy milk.

Meat and offal

It cannot be said that meat in Russian cuisine was widely popular (rather, for religious reasons). But still, some Russian folk dishes (see photo below) could not do without it. The favorite and famous borscht can be attributed to the first courses on meat. Meat was used both in cabbage soup and in the ear (remember, ear from a rooster). Boiled meat was served separately, both in brines and with sauces (boils). It was baked in the oven - mostly poultry, game. Quite actively used, as far as the fasts allowed, beef and poultry, lamb, and later and less often - pork. Offal has traditionally been used as fillings for pies and patties of all ranks and sizes. From game to food were: hare, venison, bear meat, elk, meat of ducks, geese, quails.

Russian folk dishes. Recipes

But from theory, you should already move on to practice and finally try to cook something from Russian cuisine. As already mentioned, the recipes for this cooking are not very complex, so even an inexperienced novice cook can implement them. But if you are going to please your family or friends with some original dish, then use the recipes below, and your guests will surely be satisfied. One piece of advice: cook quantitatively a lot! After all, Russian cuisine is traditionally distinguished by its generosity: if cabbage soup, then a full bowl is served, so that you are sure to eat. So, let's have an evening of Russian cuisine!

Cooking peasant cabbage soup

Traditional and very common Russian folk food - cabbage soup. Oddly enough, it appeared in Russia not so long ago - in the 19th century, only when cabbage began to be grown en masse in peasant farms. Since then, it has gained immense popularity among Russians, and not only - all over the world they know how to cook peasant cabbage soup. And their specific aroma (which may even seem too harsh from the first moment)characterizes a properly cooked dish.

To prepare cabbage soup, you need to take: beef on the bone - half a kilo, sauerkraut - half a kilo, a couple of medium carrots, several medium potatoes, an onion. For seasoning - spices and sour cream, herbs.

Cooking cabbage soup is pretty easy

1. First you need the broth. We cook it according to the traditional recipe for 1.5 - 2 hours over low heat, removing the foam. It is recommended to choose a larger pot, five liters or more.
2. When the broth is cooked, we catch the meat on the bone and separate it. Cut into small pieces and throw back into the pan.
3. My vegetables and cut potatoes into cubes. Onions - chop, carrots - rub.
4. Lightly wash the sauerkraut in running water and put it together with the potatoes in the broth. Then after 10 minutes we throw into the pan and carrots with onions. Let it boil a little, and remove from the stove, pre-pepper and s alt to taste.
5. Close the lid and let it brew for another half hour. The cabbage soup should turn out thick and rich: so that the spoon, as they say, stands. Now the soup can be served in a deep bowl, seasoned with sour cream and fresh chopped herbs.
6. A few nuances. Some prefer to take sauerkraut and fresh cabbage in half. But still, your soup should have a sour traditional taste, otherwise it will no longer be cabbage soup. Some prefer to lightly fry the grated carrots and chopped onion in a pan in vegetable oil before throwing these ingredients into the pan. Some carrots prefer not to grate, but cut into pieces. And, by the way, instead of potatoes in the old versions of the recipe, turnips are used - well, that’s really, if it’s completely old Russian!

Results

And there are recipes that were formed much later. Olivier, beef stroganoff, Pozharsky cutlets, crucian carp in sour cream, dumplings of various kinds are also dishes of Russian cuisine, but they appeared much later under the influence of Europe and Asia.