Russian cuisine has developed under the influence of the Orthodox religion, territorial characteristics and external factors. Thanks to this, today Russian cuisine is known all over the world for its cabbage soup, pancakes, kulebyak and mead.
Lunch in Russian
Russian cuisine is considered to be the totality of all the dishes inherent in the table of the indigenous people. Its distinctive feature is the division of dishes into lenten and non-fast, that is, non-fast, under the influence of Orthodox canons. Therefore, on the Russian table there are many dishes of vegetables and fruits, various cereals and soups. The cuisine can boast of an abundance of the latter in front of many nations of the world.
The traditional first course is cabbage soup, which is cooked on the basis of sauerkraut and tomato with the addition of meat, potatoes, carrots, and herbs. Also, lunch in Russian can consist of fish soup, hodgepodge, mushroom soups, soups with cereals, noodles, etc. The first courses are served with unsweetened pastries: pies, flat cakes, cheesecakes.
Russian cuisine is also famous for pickled and pickled tomatoes, cucumbers, sauerkraut, which have long been harvested for the winter. Mushrooms occupy a special place. They are stewed, salted, pickled and dried in Russian cuisine. This is due to the high prevalence of boletus, honey agarics, chanterelles, boletus, boletus and many other types of mushrooms in Russian latitudes.
Second courses have their own specificity of preparation. Since the main attribute of the Russian hut was the oven, it was in it that most of the dishes were prepared. Deep roots have a popular roast with potatoes in pots today. For the second in Russian cuisine, cabbage rolls, dumplings, stewed fish, kulebyaka, and various cereals are also served.
Russian desserts and drinks
Pancakes are a primordially Russian dessert, which is known all over the world for the simplicity of its preparation. They contain only eggs, milk, flour and sugar. Serving them with various fillings of jam, cottage cheese, honey, as well as caviar, mushrooms and meat, housewives have always delighted their household. Yeast dough is widely used in baking Russian cuisine. On its basis, pies and gingerbread are baked.
Of the drinks for the Russian table, berry jelly, compotes, fruit drinks are characteristic. Tea in Russia began to be drunk only in the 17th century. Before that, brewed herbal drinks and sbiten were popular. It is prepared by dissolving honey, cloves, ginger, cinnamon in boiling water.
Among spirits, Russian cuisine is represented by mead, beer, fermented juices and kvass. In the 16th century, vodka became a traditional attribute of the Russian feast.
Summing up, we can conclude that the main features of Russian cuisine are the richness of dishes, a variety of bakery products, cereals, liquid dishes, pickles and, of course, the hospitality of the owners.
