Russian cuisine

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. 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.

shchi (cabbage soup), solyanka (a spicy soup of vegetables and

meat or fish), and etc. Each of those has tens of versions!

taste (such as boiled potato, turnip, carrot, fresh cucumber), potherbs

(chopped spring onions, parsley, fennel, celery), and hard boiled eggs. The variegated mixture is filled with special okroshka seasoning blend made of mustard, spring onions, black pepper, horse-radish and egg yolks, ground in a small amount of brew, and made rich with sour cream.

Borsch without beetroot is not borsch, even though all other

components have been precisely observed. Green borsches, which are prepared in an absolutely different way, are not an exception either.

cabbage in preparation. Another element to highlight concerns the vegetables,

which are added to the soup raw, and without any previous cooking, without being fried. Shchi is usually prepared in the beef broth, although in the western regions of Russia is also using pork or poultry.

to curdling in a range of dishes, from savory starters

to sweet desserts. It is a dairy product produced by souring heavy cream.

a cultural dish. Even entire history of the Russian state

is inseparably linked with porridge. So, Russian porridge can be justly called the most important dish of the national Russian cuisine.

a gelatin made from a meat stock. Historically, meat aspics

were made before fruit- and vegetable-flavored aspics. By the Middle Ages, cooks had discovered that a thickened meat broth could be made into a jelly.

potatoes, carrots), chopped onions, as well as sauerkraut аnd/or brined

pickles.

name from the French chef who invented it in Moscow

in the middle of the 19th century. These are the ingredients: boiled potatoes, boiled meat, cooked carrots, boiled eggs, cucumbers, peas, mayonnaise.

Siberian people and when they first appeared in Russian cuisine.

One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton.

used to preserve vegetables for winter using. Pickled apples and

some other fruit are also used to be widely popular. These are sources of vitamins during periods when fresh fruit and vegetables are traditionally not available.

honey, or apple sauce. In Russia they are also known

as tvorozhniki. Syrniki are made from creamy quark, mixed with flour, eggs, and sugar, sometimes adding vanilla extract.

of dough with quark or cottage cheese in the middle,

often with the addition of raisins or bits of fruit.

the USSR, packed in tins with paper labels blue-white-blue. This

was so constant from decade to decade, the label is still used as a sort of "brand“.

means “sour drink”. Kvass is based on bread fermentation. It

is also used as the liquid base for famous Russian cold soups, namely Okroshka.

Kissel can be served either hot or cold. Kissel can

also be served on pancakes or with ice cream. If the kissel is made using less thickening starch, it can be drunk — this is common in Russia.

a mixture of yeasts and bacteria which will sour the

milk slightly, creating a drink which is almost like liquid yogurt.