Combining Cultures into Dietary Recipes Объединение культур в диетические

All-Russian national cuisine

Russian folk cuisine developed in the provinces, landowners' estates, before the 70s of the 19th century. A large number of unnamed and inexperienced young serf chefs took part. Among the dishes found were Ural and Siberian dumplings, Don chicken pies and dishes from a large game of steppe. Railway building in Russia has taken the rural outskirts closer to the middle. This led to the "discovery" of several old Russian regional dishes, which were soon recognised as national. Back to the website You've come from: Russian cuisine.

Russian cuisine has taken one of the leading positions in Europe, rising to the same heights as French cuisine. Despite all the changes, modifications, foreign and regional influences, the basis of Russian cuisine, its essence has remained unchanged for centuries. The Russian national table is impossible, however, without bread, biscuits, pies, cereals, without first liquid cold and hot pans.

Russian historian I, please. Boltin stressed that abundance is one of the characteristics of the Russian table. The Russians feed more and more regularly than the inhabitants of Asia, Boltin said. The main place on the Russian table, particularly on the national table, was filled with bread, he said. Black bread did not vary by district, but by method of baking and type of flour. It was only after the October Revolution of 1917 that white bread became the most widely used bread of the masses, he said. The intake of per capita bread in Russia has always ranked first in the world.

The spoon was still the primary cutlery of the Russians, and it was difficult to do without it. The assortment of Russian national soups has continued to develop since the 18th century. Western European soups such as broths, mashed soups, so-called filling soups of meat and cereals were well entrenched. Many soups from our country's citizens have found their spot on a modern Russian table, like beetroot and dumpling soups from Belarus and Moldovan soups. Many modern soups were made from liquefied ancient Russian gruel with vegetable fillings, such as vegetable-and-vegetable gruel.

Fish has often been used in many different ways in Russian cuisine. In the north-eastern regions of Russia, fish were fermented (sour fish) In western Siberia, they consumed frozen raw (stroganin) It was less popular in Russian folk cuisine until the middle of the 19th century. In comparison, recently smoked fish have been commonly used in three types-cold smoked, hot smoked and smoked-dried. The most popular Russian fish dishes are: steamed, baked, boiled, strong, fried, stewed and aspic.

Mushroom and game dishes are characteristic of Russian national cuisine. Fish dishes also hold an honorable spot on the national festive table. Sausages, minced meats, meats and canned food are still common. It is important to know some of the features of Russian cooking technology.

In Russian cuisine, the technical mechanism has been limited for a long time to boiling or sticking goods in a Russian oven. What was to be cooked was boiled from the beginning to the end, and what was to be baked was just bread. All the heat treatment was limited to heating the dish with a heated Russian oven, and the heat could be three degrees. The temperature might be stable all the time, at the same amount, or lower, if the oven steadily cooled down, but never increased. That is why the dishes of old Russian cuisine turned out to be quite stewed or semi-stewed.

The disappearance of the Russian stove led to a decline in the flavor of popular cuisine. Plate-based cooking in the kitchen of the upper classes has led to the introduction of modern technical methods. Trend helped rescue a variety of dishes of ancient Russian cuisine from oblivion. Today, it is difficult to overcome the disparity in flavor between the 19th century Russian dishes. And modern Russian dishes were served on the grill.

Общероссийская национальная кухня

Русская народная кухня развивалась в провинции, помещичьих усадьбах до 70-х годов XIX века. Участвовало большое количество безымянных и неопытных молодых крепостных поваров. Среди найденных блюд - уральские и сибирские пельмени, пирожки с донской курицей, блюда из большой степной дичи. Железнодорожное строительство в России приблизило сельские окраины к центру. Это привело к «открытию» нескольких старинных русских региональных блюд, которые вскоре были признаны национальными. Возвращаясь на сайт, вы пришли из русской кухни.