Since ancient times, Russian national dishes have been famous for their variety and were highly appreciated by foreign guests for their taste and a large selection of ingredients for their preparation. This wealth is explained not only by the abundance of primordially Russian recipes, but also by the wide practice of borrowing the culinary traditions of other peoples.
Kvass and porridge are our food
Russian cuisine was formed only by the middle of the 17th century, until that moment the dishes on the table were scarce, and there was no need to talk about the variety. Most often, the Russians ate porridge, stewed vegetables and jelly. A national dish peculiar only to Russia is steamed pumpkin. Of the intoxicating drinks, kvass and mead were welcomed.
During the active foreign expansion of the 17th and 18th centuries, kitchen traditions were significantly enriched by the introduction of new products, and most importantly, spices, salt and sugars.
Unlike many cuisines of the world, borrowings in Russian have always been interpreted according to local traditions, often refined, forming a unique Russian flavor.
The taste qualities of Russian national dishes became undeniably high, the vast experience of ancestors and new trends of the time were invested in them, a tradition of fermentation of food and winter preparations was formed, fried dishes were added to baked dishes, and soups appeared. By the way, borsch and cabbage soup cannot be called primordially Russian, they are rather national dishes of Ukrainian cuisine.
But the fish soup, and with vodka, is a Russian national dish. Of course, in the old days, the recipes were completely different, not the same as now, nevertheless, the ear on the table was a frequent guest. In the summer, okroshka was prepared with an abundance of herbs and roots in the composition, vigorous kvass was used for it, with pepper.
Honeys
Since ancient times, various intoxicating drinks have been widespread in Russia, which, although they were widespread everywhere, were never considered common. They were called honey, they were intended for celebrations and feasts, they were prepared mainly from honey. Honey was widely used and was indispensable in the manufacture of various sweet drinks and dishes. On its basis, kvass and mead appeared, which are rightfully ranked among Russian national dishes.
Snacks
In Russian national dishes, snacks are of particular importance. Cold snacks have long been popular and eventually became known in other countries. They have an amazing variety; since ancient times, many recipes for salty, spicy and other dishes, mainly from fish of various preparation, have been preserved. Stuffed fish is considered to be truly Russian. Sturgeon, sterlet under herbs - this is the national dish.
Jellies (jellies), which were cooked in the winter, were also widespread. This dish is alien to other cultures, and Europeans to this day are amazed at the love of Russians for a frozen jelly-like mass of meat broth.
Gravy and sauces are borrowed from the cuisines of European countries; in Russia, it was customary to serve dressings or chopped greens with snacks.
Vegetables
Vegetable growing has always been developed in Russia, from this and the abundance of national dishes from fresh and stewed vegetables, as well as the use of various cereals, which have taken their significant place in Russian cuisine.
Russia has always been famous for its forests, which were also a source of food. People were engaged in hunting, natural gifts were used for food, which were found in large quantities in the forests. The use of wild berries, nuts and mushrooms in various forms in the preparation of dishes is a striking feature of Russian cuisine.
It is a mistake to consider the national dish of Russian dumplings, as well as any other dough dishes. Dumplings are a Chinese notion, and the dough was first kneaded only in the 19th century at the court of the merchant Troitskaya, where pies were baked - huge layers of fried meat wrapped in a thick layer of dough.
