The cuisine of a country is influenced by many factors - the location of the state, climatic conditions and even relationships with other countries. It is constantly changing without losing its characteristics and traditions. And Russia is no exception in this regard, therefore, the food of the Russian people two centuries ago, although it differed from the modern, but at the same time there were familiar foods and dishes in it.
Traditional Russian cuisine of the 19th century
At the beginning of the 19th century, the food of ordinary Russian people and aristocrats was very different. French cuisine became fashionable, and having a chef from this country was considered a sign of luxury and good taste. That is why there were many dishes borrowed from Europe on the table of the nobility at that time - pates, cutlets, salads, sandwiches, oysters, exquisite pastries, all kinds of sauces unusual for Russian cuisine and much more. Moreover, a regular lunch, as a rule, consisted of 6-7 different dishes.
The merchants' table was plentiful, but not as refined as that of noble people. Representatives of this class preferred hearty Russian dishes: pies with various fillings, cabbage soup, fish soups, poultry and meat. Often sterlet or sturgeon caviar and all kinds of pickles were on their table. From dairy products, they used mainly butter or sour cream.
The peasants' table was even simpler. Food on it depended on the family's wealth and crafts, traditional in the region of their residence. Since potatoes appeared much later, ordinary people ate baked or steamed turnips, bread, all kinds of cereals, mushrooms. If there was a river nearby, there was often fish and dishes from it on the peasant table. The peasants ate meat and poultry quite rarely, usually on major holidays, as well as pancakes with pies. Chowders made from vegetables, legumes or pickles were common among the first courses.
Pickles, by the way, were also often present on the Russian table of the 19th century. For the winter, mushrooms, apples, cabbage and, of course, fish were salted and fermented. Thanks to them and bread, Russian peasants could survive long and harsh winters.
A little later, the border between the cuisine of aristocrats and ordinary people began to blur. French frog legs never took root on the noble Russian table, so the fashion for a simple and hearty aspic from fish returned again, and the peasants began to diversify their menu with the popular potatoes and fish salads.
The so-called tavern cuisine appeared, which was characterized by a combination of traditional Russian and some overseas dishes. In taverns, where both the nobility and the common people stayed, one could eat eggs, and porridge, and roast in a pot, and dairy products, and fish dishes with pies.
Traditional drinks of Russian cuisine of the 19th century
From non-alcoholic drinks at this time, as well as several centuries ago, kvass and fruit drink were very popular - they were preferred by merchants and peasants. They also drank herbal infusions, and a little later they began to use all kinds of teas. The aristocrats drank tea or coffee, which had become popular. As for alcoholic beverages, French and Georgian wines, including champagne, were present on the table of the nobility at that time. And the simpler people drank traditional mead, rye, oatmeal or egg beer, mash and vodka.
