Each country has its own culture, traditions and, of course, cuisine. Many dishes have long become international and are included in the traditional menu of various countries. Nevertheless, there are always some peculiarities and traits by which you can recognize the food of certain countries. It is especially interesting to compare the cuisine of Russia and Georgia, which evolved under the influence of different ways.
Traditional products and dishes of Russian and Georgian cuisine
Various grains have always been used in Russian cuisine. This is due to the fact that the country has successfully cultivated such crops for a long time. Hence, bread and a variety of cereals, obligatory for the Russian table, were traditional food in peasant families. In Georgia, porridge is not so common, and flat cakes made from wheat or corn flour are usually served as bread.
In Russia, for a long time, various pickles have been put on the table - pickled apples, plums and cabbage, pickled mushrooms, pickled garlic and onions. A little later, they began to pickle cucumbers and tomatoes. Rarely did any meal go without them. This is due not only to the custom of fasting, but also to the fact that poor people always stored vegetables and fruits for the winter in order to survive in the cold season.
Meanwhile, sauces were practically not used in traditional Russian cuisine - they were all borrowed from European and Georgian cuisine. Whereas in Georgia no meal is unthinkable without this, and making sauce is considered a real art. For sauces in this country, tomatoes, garlic, many different aromatic herbs and spices are necessarily used. The result is a mild, but very spicy and thick dressing.
Meat dishes are common in both Russian and Georgian cuisine. True, in Russia, meat has long been cooked in large whole pieces, and piglets and poultry were completely baked in the oven. In Georgia, it was more often cut into pieces, fried over a fire, or simmered in a saucepan with vegetables and spices. At the same time, the bird could be found much more often on the Russian table, and the mutton on the Georgian table.
Fish is also of great importance in Russian cuisine - it has long been consumed boiled, smoked, salted and baked. This is connected again with fasting and with the greater availability of this product for the common person. But in Georgia, fish dishes are much less common.
As for vegetables and fruits, they are quite common in both cuisines. Although earlier they were much more consumed fresh in Georgia, but in Russia they were salted, steamed and stewed. Well, greens are still more common in Georgia, especially various aromatic herbs, for example, regan or cilantro. Without them, not a single table can be imagined.
First courses are common in both Russia and Georgia. Only in Russian cuisine are they more liquid and not as spicy as in Georgian. In addition, in Russia, a lot was cooked with the addition of salted and fermented foods - hence the cabbage soup, pickle and botvinia.
And in Russia, pies with meat, fish and mushroom fillings, fruits and berries, as well as pancakes have long been widespread. Whereas in Georgia they baked more tortillas with cheese filling, that's where the famous khachapuri came from. You can often find sweets made from nuts or puff pastry on the Georgian table.
Dairy products are also popular in both countries. However, in Russia they used more milk, sour cream and cottage cheese, and in Georgia - cheeses and sour-milk drinks.
Traditional drinks of Russian and Georgian cuisine
As for drinks, kvass, jelly and tea, as well as alcoholic beverages based on honey, have long been widespread in Russian cuisine. Well, a little later, vodka and moonshine became popular. In Georgia, they rarely drink tea, preferring juices or wine - the traditional alcoholic drink of this country, and in hot weather they like to calm their thirst with fermented milk drinks.
