Russian folk dishes: names, recipes, photos. Folk dishes of the Russian people

Russian food, and this is for no one is a secret, has gained immense popularity around the world for a long time. Whether it happened because of the mass emigration of citizens of the Russian Empire to many foreign countries with the subsequent integration of these peoples into the culture (including culinary). Whether this happened even earlier, at the time of Peter, when some Europeans "experienced", so to speak, Russian folk dishes with their own stomach. In any case, today a Russian restaurant in America or Europe is not that rare. And Russian folk dishes, probably, are known on both sides of the Atlantic and the Pacific. Let us join this fairly wide stratum of world culinary culture.

Russian national dishes. Titles

Let's start, of course, with a listing of the main positions. It is necessary to do this, because some dishes of our cuisine mistakenly include chefs of other nationalities as culinary masterpieces and vice versa. Everyone knows at least a story about borscht, the invention of which several countries claim at once. Or our favorite pies (eastern peoples also have analogues of this delicious food, they are only called in another way). Folk dishes of the Russian people are distinguished by their simplicity of preparation, but at the same time they are tasty and varied, useful and nutritious. And they will, if properly cooked, decorate any festive table. But first we will conduct a short historical digression on the theme "Russian folk dishes: names".

Kitchen of Russia in pre-Petrine times

Princely and royal Russia, of course, had its own traditions in cooking. Russian folk dishes are described by some historians (for example, Kostomarov in his fundamental work). He noted that the cuisine of Rus' in the 15th and 17th centuries was formerly formed, rather, under the influence of customs and traditions (as a rule, religious) and did not differ at that time so much variety, but was simple. What was prepared in pre-Petrine times in Russia? Traditionally, the table was divided into lean and fast - because of the custom to observe religious Orthodox fasts (and their number in Christianity takes, as you know, most of the days of the year)!

Flour

Bread was prepared mainly rye. Characteristically, the salt was not added to the flour. And from wheat "white" flour baked kalachi, considered for a treat on holidays. The usual food, rough enough, but nutritious, for the peasants of Russia was fiber. It was an oatmeal, partially boiled and crushed. Pies and cakes were prepared from the dough. The filling could be different - both lean and meat, namely: berry, curd, fish, from offal and meat. Eggs and mushrooms were added in some versions. A loaf of bread was baked-it was a rich, festive loaf of bread. From other stove items you can recall such floury folk dishes of the Russian people: pancakes and fritters, kurik and pans, brushwood, dough nuts, koloboks. And as a beverage from flour of various grains, all kinds of jelly were prepared. And initially they were not cooked sweet, and the tradition of adding sweets came with the spread of potatoes in Russia ( potato starch was used). Distribution also received bread and kvass - a drink of alcohol fermentation (although it was easy - 1-1,5% - a degree, as it was not perceived in Russia).

First meal

The tradition of our cuisine is a variety of soups. The most famous are: cabbage soup and borsch, rassolniki and saltwort (selenki). They also include: botvina and okroshka, ear and stool. All these first dishes are fairly simple to prepare (a little later we will tell you how to cook soup).

Turnip

Interestingly, before the appearance of potatoes in Russia, the main vegetable function was performed by turnips. It was prepared in various forms and variations. There were even sayings that characterize the frequent use of root crops by the people: "it's easier to steam turnip." But with the penetration of potatoes from Europe (at the time of Peter and later) with all of us, our favorite potato has become a turnip to displace and replace (and now turnips even in vegetable stores can not be bought).

Kashi

True Russian folk dishes are porridge. In view of the fact that many days in the year were lean, these cereals were widely used. The grain was crushed and pushed, preparing in various ways. Cereals, traditionally grown in Russia, were used.

A fish

Popular Russian folk food is fish. In view of the availability and diversity, this product was consumed in different forms: they boiled and stewed, roasted and baked in the oven, they were tormented and cooked for a couple. Also it was dried and made from fish. Rassolnik, ear, village - dishes, where the fish was also actively used. Caviar was considered a delicacy, but it was also consumed in fairly large quantities (since some fasting days spawn was allowed). This product was salted, dried, boiled in vinegar and poppy milk.

Meat and by-products

It can not be said that meat in the Russian cuisine enjoyed wide popularity (rather, for religious reasons). But nevertheless, some Russian national dishes (see the photo below) were not without it. To the first dishes on meat it is possible to carry all favorite and well-known borsch. Meat was consumed both in cabbage soup and in the ear (remember, ear from the cock). Cooked meat was served separately and in brines, and with sauces (cooks). He was baked in the oven - mostly a bird, game. Quite actively used, as far as postures, beef and poultry allowed, lamb, later and less often - pork. By-products have traditionally been used as fillings for pies and pies of all ranks and sizes. From the wildness to the food went: rabbit, venison, bear, elk, meat of ducks, geese, quail.

Russian national dishes. Recipes

But from the theory one should already go on to practice and try, at last, to cook something from Russian cuisine. As already mentioned, the recipes of this cooking are not very complex, so they can be implemented even by a not quite experienced chef-novice. But if you are going to please your friends or friends with any original food, then use the recipes listed below, and your guests will surely be satisfied. One tip: prepare in quantitative terms a lot! After all, Russian cuisine is traditionally characterized by generosity: if a cabbage soup, then a full bowl is served, so as to certainly eat. So, let's arrange the evening of Russian cuisine!

We prepare peasants' soup

Traditional and very common Russian folk food - cabbage soup. Strangely enough, it appeared in Russia not so long ago - in the 19th century, only when in the farms began to grow massively cabbage. Since then, it has gained immense popularity among Russians, and not only - they know how to cook peasants' cabbage all over the world. And their specific aroma (which from the first moment may even seem too harsh) characterizes the properly cooked food.

To prepare a cabbage you need to take: beef on the bone - a pound, sauerkraut - a pound, a couple of medium carrots, a few medium-sized potatoes, an onion. For seasoning - spices and sour cream, greens.

Cooking soup is quite simple

1. First you need a broth. We cook it on a traditional recipe for 1,5 - 2 hours on low heat, removing the foam. A pan is recommended to choose more, liters for five or more.
2. When the broth is ready, we catch the meat on the bone and separate it. Cut into small pieces and throw back into the pan.
3. Vegetables are mine and cut into cubes potatoes. Onion - shred, carrots - rub.
4. Quail cabbage is slightly washed in running water and placed together with potatoes into broth. Then after 10 minutes throw into the pan and carrots with onions. We give a little to boil, and remove from the plate, previously pepper and seasoned to taste.
5. We close the lid and let it brew for another half hour. Shchi should get thick and rich: that the spoon, as they say, stood. Now the soup can be served to the table in a deep plate, seasoned with sour cream and fresh chopped greens.
6. A few nuances. Some people prefer to take sauerkraut and fresh cabbage in half. But anyway, your soup should have an acidic traditional flavor, otherwise it will not be soup. Some people prefer grated carrots and chopped onions lightly fry in a frying pan in lean oil before throwing these ingredients into a saucepan. Some carrots prefer not to rub, but cut into pieces. And, by the way, instead of potatoes, in old variants of the recipe, turnip is used - well, if it's absolutely old Russian!

Results

And just in case, let's list, if you decided to cook the true folk dish of the Russian people, the names of these dishes, which are easy to make at home: kulebyaka, ear, peasant, boiled pork, pies and patties, milk-berry jelly. And there are recipes that were formed much later. Olivier, Beef Stroganoff, Pozharsky cutlets, caramel in sour cream, various kinds of pelmeni are also Russian cuisine, but they arose much later under the influence of Europe and Asia.