Russian folk dishes: names, history, photo

Our kitchen is considered one of the most hearty, delicious and rich in the world. Ancestors knew a lot about food and they liked a good table. Five or six times a day they were going to him. Everything depended on the time of the year, the duration of daylight hours and economic necessity. And it was called interception, afternoon tea, lunch, lunch, dinner and pauses. It is interesting that this tradition was strictly observed until the abolition of serfdom. With the advent of capitalism, the number of daily meals was reduced to three times, and then to two.

Main Ingredients of Russian Cuisine

Russian folk dishes have always been very diverse. The menu of ancestors contained grains, meat, fish, vegetables, mushrooms, berries and fruits. They knew how to make oil. By the way, linseed oil was not used for food. It was used as a basis for paints. Fragrant nut oils from cedar and hazel were very popular, and the food was seasoned with hemp, mustard or poppy. In general, vegetable oil in the diet did not occupy such a large place as it is now. But the flour was of different varieties and species.

Historical changes

After the adoption of Orthodoxy, Russian folk dishes became even more diverse. This is not surprising. If more than half the days of the year is prohibited from eating meat, milk, eggs, fish and vegetable oil, you must show ingenuity.

After long posts Russians gladly indulged in fast feasts, the welfare of cattle was bred a lot, and hunting grounds were infested with livestock - hares, pheasants, partridges, ducks, wood grouses, hazel grouses, black grouses. They hunted bears, deer, moose, boars. The accession of the land has greatly renewed the Russian national dishes and considerably enlarged our menu. A lot of the new in the diet of compatriots brought in the king-reformer - Peter 1. He started the tradition of making butter from cream and sour cream, as is customary in Holland. He owns the introduction of new crops in crop rotation and the ban on the cultivation of the shin, which is now known as amaranth. Repeatedly updated the way of life in Russia, and changed the traditional Russian folk dishes. The history of the country with a circle of worldly traditions is beautifully described in essays on the Russian antiquity by Mikhail Ivanovich Pylyaev, Vladimir Alekseevich Gilyarovsky, Nikolai Ivanovich Kostomarov, Ariadna Vladimirovna Tyrkova-Williams.

Famous Russian cuisine

Traditions have changed, but some preferences have passed the test of time. All over the world, Russian national dishes such as cabbage soup, pancakes, borsch, porridge, poultry, pie, jelly, okroshka, kvass, sbiten, mead, etc. are well known. Fish, mushrooms, cereals are what they were most often cooked from .

Smoking our ancestors did not know. It came to Russia in the early twentieth century. Meat and fish cooked, baked, stewed, salted, sour, dried or ate raw, in the form of stroganina. Sturgeon, sterlet, and beluga were by no means the rations of the rich alone. Tasty fish soup, pouring or pies from noble fish were eaten and ordinary people. Pancakes with black caviar, pies with rabbit, stellate sturgeon, porridges with foam from melted cream are all traditional Russian folk dishes. The list is far from final. Too few chronicles have survived to this day. More or less complete evidence is from the 9th century.

Shchi and Russian stove

Shchi - a universal dish, which is well known to visitors to Russian restaurants abroad. Correct utterance of this word even became a kind of entertainment. In German, for example, to designate the letter combination "soup" is used already 8 letters. Of these, 7 are consonants. Try several times to quickly pronounce a combination of seven consonants and one vowel at the end.

Shchi can be cooked on vegetable, mushroom, meat, fish broth. Sour cabbage soup is cooked from sauerkraut or on brine from other vegetables. Russian cuisine was not subjected to heat treatment. If cooked soup, borsch, porridge, etc., then no products for them are not fried separately, as is customary now. Either cooked or baked. We cooked in a large stone oven. The dish did not come in contact with open fire. It seemed to languish at a constant or slowly decreasing temperature from all directions, and not just from below. This gave the food a special taste, texture and consistency. They did not bring food to a boil. More significant indicators were others - before breads, that is very high heat, after breads - that is, at a lower temperature and free spirit. I was preparing food for a long time. Any soup or porridge, which had been poured in a hot oven for several hours, acquired a completely amazing taste, and the useful substances remained much more complete with this treatment.

On an electric or gas stove, it is impossible to reproduce the taste, which was distinguished by Russian folk dishes. Their names are in the old culinary books - they are kalya, tyuria, zatiriha, nanny, kurik, kulaga, maloduha, loga, log, zavaruha, potila, gamula, vole, squash, oatmeal, etc.

Oatmeal

Oatmeal - a specially prepared meal made from oats or barley, which can be used in a variety of dishes. The grain, peeled from the hard husks, is steamed, dried, calcined and crushed into flour. Flour from the fiber is poured with hot milk, water, broth, broth from berries, vegetables or fruit. It does not form gluten, but it swells and thickens very well. You do not need to boil or boil the oatmeal. This flour contains a large amount of lecithin, which at high temperatures is destroyed. Oats and cabbage soup were sometimes thickened with oatmeal. Milk porridge on fat was part of the ration of the soldiers' menu. Tolokno was mixed with berries and placed for several hours in an oven. Berries were given juice, soaked in flour and baked. It turned out a delicious treat, which was eaten with honey.

Kalla

Speaking modern language, kalya - fish soup, or rather, solyanka. However, the old pottery was made on a pickle from sauerkraut or cucumbers. It was allowed to add kvass to the brine. Fish was taken from sturgeon breeds, with caviar. Often cooked on one black caviar. Kalla was very rich in broth with a spicy taste. At other times it was made from ducks, black grouses or quail. Cooked in the oven for several hours, it turned out to be incredibly fragrant, and the game bones were cooked to a soft state. Spicy herbs such as dill, caraway, horse-radish, mustard, etc. were grown in the gardens. Our ancestors skillfully used fragrant herbs, but over time many secrets vanished, as the place of domestic herbs was taken by spices brought from East Asia.

Currently, the calyx can be prepared from catfish or halibut and cod caviar. The brine is suitable for casks, cabbage, olives, watermelons or other fruits. It is important that it does not contain vinegar and preservatives.

Kournik

This is an old festive Russian folk dish. The recipe means yeast or unleavened dough. Previously, small pies were made, which were filled with porridge, mushrooms, fish, vegetables and combined into one big pie. In the Russian oven, he was very well baked, turned out juicy and lush. Without a kurik, not a single wedding. It was used to predict the future. Depending on who received what kind of filling, did the interpretation.

Okroshka

Okroshka was cooked, mainly in summer. This is a cold dish, similar to soup. It is based on kvass and finely chopped fresh vegetables. Modern okroshka do not only on kvass, but also on kefir. In addition to cucumbers, green onions, radishes, eggs, it puts cooked meat, season with sour cream and flavored with a large amount of salad greens - dill, parsley, etc.

Honey

There has always been a lot of honey in our country. He was exported in large quantities. Before the appearance of sugar, the food was sweetened only with honey. With him brewed berries for the winter, made drinks. Heat treatment of honey was not exposed, because they knew about the great benefits of this product for health. Drinks made from it were warm or cold.

In the samovar they boiled water and insisted on herbs. Such broths were used everywhere. Flowers of lime, chamomile, ivan-tea, guelder rose, raspberry, strawberry and other plants were collected and dried in the summer. Brews on honey according to ancient recipes again began to become fashionable.

Frosts and jellies

Foreigners noted that in Russia cold dishes are very good - jellies and chillers. They were cooked from sturgeon fish. In winter, the meat-eater was made from dairy pigs and poultry. Beef was not used for food, as the bulls were plowed with earth, and cows were given milk. Pork was not very pleased either. Chickens and ducks carried eggs. The main supplier of meat was the forest. The game was the main meat in the periods outside the posts. Seasoned with cold and jellied sauce from horseradish, mustard, vinegar and salt.

A fish

From the White Sea, in winter, sturgeon was transported by sled to central Russia. The caviar of this fish was not a delicacy. And the poor, and wealthy people ate it in large numbers. In large barrels she was taken abroad. Fresh eggs were eaten with vinegar and salt.

Smelt to a crispy state baked in an oven and on the same dish was served to the table. It was baked so that the bones and fins became very soft and invisible.

From sturgeon we made stuffings for pies. Vyaziga was removed, cleaned and dried. As necessary, it was soaked, cut and mixed with porridge, made pies. Rybniki, or fish pies, were made from raw fish.

Ear from sterlet, stellate sturgeon, sturgeon or beluga made on a complex broth. At first they cooked small river fish, which they did not clean, and after boiling they were thrown away. This broth, or Yushka, served as the basis for the royal ears.

Russian folk dishes were not prepared from the slaughter, extracted by women. Also not fit for food living creatures that feed on carrion, that is, crayfish.

After Peter's reforms and the appearance of a "window to Europe", wine and sugar began to be brought to Russia. A trade route from China and India to Europe was laid through the country. So we had tea, coffee, spices, etc.

Along with them came new traditions, but Russian folk dishes, photos of which are presented in the article, are still loved and in demand. If you cook them in the oven or multivark, they will be a bit like authentic options.