A dish that is called the Russian all over the world. Dishes of Russian cuisine

Our national cuisine is famous for a wide variety of dishes, the list of which is constantly updated with new culinary inventions. Once the inhabitants of Europe were practically not interested in the traditions of Russian cuisine, in view of the small sophistication of its dishes. However, this pathos attitude did not play a significant role, and even on the contrary - served as a motivating mechanism for the emergence of new recipes. And now Russian cuisine is in high demand among European gourmets, who highly appreciate their variety and delicate taste.

What is the "Russian salad"?

The presented name of the national culinary masterpiece exists in European circles. We also know this salad as a vinaigrette, a dish that is called the Russian all over the world.

Its main feature is the presence of purely national ingredients, such as pickled cucumbers, sauerkraut and others. The name "Vinaigrette" has French roots, namely it comes from the word vinaigre, which translates as "vinegar".

Origin of the name of the dish

In the era of the reign of Alexander I at the court served as a French chef named Antoine Karem. So, on the eve of the next celebration in the kitchen, together with Antoine worked and Russian chefs. The French chef saw that they were preparing an interesting salad, consisting mainly of vegetables, and poured it with acetic essence. He was very surprised by this and asked: "Vinaigre?" The cooks decided that he called the dish they had cooked. Since that moment the dish, which is called the Russian all over the world, began to be referred to as the French manner, namely "Vinaigrette".

What did our culinary specialists treat us before?

Ancient Russian dishes as an element of the national cuisine, developing from IX-X centuries. And reached its heyday in the XV-XVI centuries, are characterized by common features that have survived to our times.

At the beginning of this period appeared Russian bread, which was made from sour rye dough. He acts as a kind of uncrowned king on our table, without which the national menu is inconceivable. Also, other equally important varieties of flour products were invented, in particular, saiki, juices, pancakes, pies, bagels, puffins, pancakes, and so on.

All of them were prepared mainly on the basis of a sour dough, which was so characteristic of Russian traditional cuisine throughout its historical culinary evolution. The predilection for kvass, sour was the basis of oats, oatmeal, rye and wheaten. They appeared long before their modern counterparts, usually berry.

Also, old Russian dishes are represented by a variety of porridges and mush, originally considered solemn and ceremonial food. And to dilute all this bread, flour abundance, often cooked fish, mushroom, vegetable, dairy, sometimes - meat dishes. At the same time there are classic Russian drinks, namely all kinds of honey, kvass, sbitni. Needless to say, that their range was very wide?

Note that the dishes of Russian cuisine have long been divided into lean (fish, mushroom and vegetable) and the so-called fatty - dairy, meat and egg. This had a significant impact on the further development of our culinary tradition, until the end of the XIX century.

An interesting name for Russian dishes, or Why do cabbage rolls called cabbage rolls?

The history of such a favorite dish, like cabbage rolls, is associated with the Ottoman Empire, which left them, so to speak, as an inheritance to the Russian people. The dish, which the whole world calls the Russian, in fact, is Moldovan. The word sarmale or in our opinion - "cabbage rolls" comes from the Turkish verb sarma and in translation means "wrap". This dish has been popular for several hundred years now.

In the Russian cuisine there is a huge number of variations of cabbage rolls, differing mainly in filling. It can be rice, and pork with mushrooms, and fried mushrooms with peanuts, and even a sweet pasta from beans. Also, they can vary in size, ranging from miniature and ending with obscenity large. A few such cabbage rolls can feed the whole city. For example, they are a traditional dish at the festival of dragon boats.

In what other countries do they eat cabbage rolls?

This dish, which throughout the world is called Russian, with a slight difference is present in almost all the cuisines of the world. For example, in Azerbaijan, Georgia, Persia and Bosnia it is called Dolme. In Turkey, this, as already noted, Sarma. Moldovan and Romanian cuisine have analogues of cabbage rolls, known as Sarmale. In Armenia they are called Tolma.

In addition, this Russian dish is popular in Poland, Lithuania, Ukraine, Serbia, Belarus, etc. Even such a distant country as Sweden has a dish based on the same stuffed cabbage. There, in the leaves of cabbage wrap the mixture of pork minced meat with rice, and serve with a side dish, which serves as boiled potatoes. Together with this, there must be brown sauce and cranberry jam on the table . It's called the Kaldolmar dish.

Thus, we can say that the name of Russian dishes can be found in different countries, albeit somewhat modified. Although it is customary to believe that it is we who borrow other names.

With what does the traditional serving of national food begin?

The first dishes of Russian cuisine are represented by a wide variety of soups. They can be divided into seven significant groups, namely:

1. Cold soups, which are prepared on the basis of kvass: okroshki, tuuri and botvinya.

2. Light soups or soup, the main component of which is water and various vegetables.

3. Meat, milk or mushroom soup noodles.

4. Russian soup.

5. Solyanka and rassolniki, which are quite heavy, in view of fat meat broth and salted-acid base.

6. Kalya and the ear are the two main varieties of fish first dishes.

7. Cereal soup based on vegetables.

Shchi as a national dish

Russian first dishes, as you could see, are quite diverse. However, there is one thing, without which almost no table, both peasant and royal, could do without. This soup - the most important everyday dish, appeared in Russia in the IX century. Their main ingredient is cabbage.

Many believe that this culture was imported from Byzantium. However, this opinion is not entirely correct, since in ancient times cabbage was cultivated in the Black Sea colonies of Ancient Greece, from where it got to the Russians. Then in Russia boiled various soups and soup. They were prepared from fresh, and more often from sauerkraut. This food quickly gained popularity and received the name "Shchi" or "Shti".

Then the dishes of Russian cuisine were replenished with another delicious dish, derived from a cabbage soup. It's about borsch, which immediately began to enjoy great love and popularity among the Eastern Slavs. Its name at first meant "buryak soup", or rather cabbage soup based on beets.

Shchi yes porridge - our power!

Dishes of Russian cuisine, including soup, are common in many countries of the world. This is Ukraine, Belarus, Poland, Lithuania, Latvia, Estonia, Finland, and Moldova. But they enjoy a special love, for understandable reasons, among Russians, and not only among the inhabitants of the middle band of the Russian Federation, but also representatives of the Mordvinian, Udmurt, Chuvash, Komi-Permian nationalities.

These Russian dishes, photos of which are presented in the article, were prepared both in merchant houses, noblemen's estates, royal palaces, and in poor huts. The only difference was the contents of the "potty pot". Prosperous people cooked, so to speak, rich soup - in meat or chicken broth, and the poor put everything in the bins at that time.

Pomors preferred fish soup, which was added to the powdered small fry. During the post, we cooked lean or mushroom soups. For the emperor's table was invented an exclusive recipe under the title "Royal Shchi", which added a lot of overseas delicacies. In the spring they cooked "green" cabbage soup, which included sorrel or nettle, quinoa, cabbage seedlings. In the winter they were frozen and taken on the road, and then reheated in a bowler hat.

In addition to cabbage, another ingredient of this dish is onions. They also put potatoes and carrots. In the south, it is customary to add sweet pepper and tomato. Many people prefer to put rye flour for thickening.

What are the cabbage soup in modern Russian cuisine?

To date, cooks offer twenty varieties of national Russian cabbage soup, the main of which are:

1. Full or rich soup. They are very in demand, in view of the fact that they are preparing on chicken or meat broth with the addition of vegetable-sliced vegetables. They can be cooked either from fresh or from sauerkraut or from their mixture. It is admissible to add mushrooms, mostly white.

2. National teams. In the process of preparation, several types of meat (for broth), as well as smoked meat and sausage, are used. Meat should be cut into small pieces. It is necessary to add fresh or sauerkraut in large quantities.

3. An outdoor soup. They are cooked on vegetable broth, usually with the addition of any varieties of mushrooms.

4. Fish soup. Cooked on fish broth. You can use a small fish, ground to powder. A combination of fresh and salted fish predominantly with sturgeon is suitable.

5. Gray cabbage soup. Prepare from the lower gray-green leaves of cabbage, previously fermented. The dish is very popular in the northern part of Russia.

6. Green cabbage soup. This is the only variety of this dish, prepared without cabbage. The main ingredients are spring grasses, such as sorrel, nettle and quinoa.

7. Plants. Varyatsya of cabbage seedlings, unsuitable for disembarkation.

8. Diurnal soup. A special kind, since the container with the prepared dish is first wrapped for four hours with four thick bedspreads, and then put in a cold place for a day.

The second dishes in demand . Russian cuisine in terms of originality and identity

Their traditional representatives are: cutlets, various meat rolls, zrazy, fish fries, meat, cabbage rolls, stuffed peppers, casseroles and so on.

The second dishes have characteristic differences, expressed in a longer cooking process and high calorie content. As a rule, products are fried, cooked or stewed. Naturally, originally Russian dishes were baked or languished in the oven, on a free spirit.

The main tradition of the Russian table is the diversity and abundance of products used to prepare appropriate treats.

Stages of the formation of Russian cuisine

Our kitchen has been continuously developed, and at the moment it is possible to identify the main stages of its development, namely:

• Old Russian cuisine - refers to the IX-XVI centuries;
• The kitchen of the Moscow State - dates from the 17th century;
• Kitchen of the Petrine-Catherine era - the 18th century;
• St. Petersburg - refers to the end of the XVIII century;
• All-Russian national cuisine - prevailed in the 60s of the XIX century;
• Soviet - was in charge from 1917 to the present.