Russians have a lot of national dishes. These are first and second courses, desserts, drinks. Some recipes have a long history, but are still in demand and loved.
Instructions
Step 1
First courses in Russian cuisine occupy a special place. The most famous are cabbage soup, rassolnik, borscht, hodgepodge, botvinya, ear, jail. The latter can be done with carrots, kvass, vodka, radishes, onions. To make an onion turkey, use half a loaf of fresh black bread. Peel off the crust and cut into slices. Place them on a baking sheet in a preheated oven. When the sliced bread is browned, take it out, rub it with garlic cloves - two cloves are enough. Cut the bread into cubes and arrange them on plates. Chop half a head onion and 5 green onions. Place them in portioned bowls with bread. Pour 600 grams of kvass and taste immediately. Such a dish is not worth a long time - it is eaten immediately after cooking.
Step 2
Okroshka is another dish of Russian cuisine. This soup is also not boiled, and it is also prepared on the basis of kvass. And cabbage soup from sour, fresh cabbage, with sorrel, nettle is boiled. Cook these first courses in broth or lean them.
Step 3
Buckwheat porridge has long been cooked in Russia. It is very simple to do it. Go through the cereals, rinse well and cover with cold water. It should cover the rump with three fingers placed horizontally. When the water boils, reduce heat and simmer for 25-30 minutes. After that, wrap the pot in a towel, and then put it under a pillow or cover it with a thick blanket, the path languishes for 1-2 hours.
Step 4
Potatoes are rightfully a national product, although they were brought from America. In Russia, they loved to serve it on the table in different forms: fried, boiled, baked. The easiest option is to boil this vegetable. To do this, you need to clean it, boil it and serve it with butter and vegetable oil. You can sprinkle it on top with chopped herbs - parsley, dill or onions.
Step 5
Jellied meat is another iconic dish of Russian cuisine. Its popularity is still high. To make country-style jelly, place 4 pork legs (the part with the hooves) and 2 shanks (upper legs) in a saucepan. Soak the meat for an hour in cold water, drain and refill. Place the pot with legs on the fire. After boiling, remove the foam. After 6 hours add 2 onions, 1 carrot, 5 bay leaves and 7 peppers. After an hour, turn off the jellied meat, cool. Remove the meat from the bones, chop it, salt and mix with 4 cloves of minced garlic. Lay it out in molds. Strain the broth, add salt and pour over the meat. Place the dish in the refrigerator until it solidifies.
Step 6
Another meat dish that was invented in Russia is Stroganoff beef, which is often called beef stroganoff. To prepare this dish, cut the beef tenderloin into 1 x 3 cm thin strips across the grain. Fry it together with the onion for 3-5 minutes, cover with sour cream, cover the pan with a lid and simmer for 15-20 minutes. Add a little black pepper, salt and stir. The dish, named after Count Stroganov, is ready.
Step 7
Pozharsky cutlets, which are prepared from chicken fillet or minced meat of this bird, raw eggs, bread soaked in cream or milk, and chopped onions, deserve special attention. To make the cutlets juicy, put a piece of butter inside when molding them. Then dip the semi-finished product in an egg, breadcrumbs and fry in vegetable oil.
Step 8
There are many desserts in Russian cuisine. These include milk, oatmeal, berry jelly, pies with all kinds of fillings. Pancakes and pancakes can also be safely attributed to the national dishes of Russians. They can be made with water or milk, yeast, or baking powder.
