Presentation on the topic of traditional Russian cuisine. History of Russian cuisine

« Russian national cuisine as part of the folk culture of the Slavic peoples "

Russian national cuisine has gone through a long, thousand-year path of development and has gone through several stages. Each of them left an indelible mark, and it was quite different from the others in the composition of the menu, the composition of the dishes and the technology of their preparation, that is, they represented a kind of separate cuisine.

The main feature of Russian national cuisine is the abundance and variety of products used for cooking.

The cold climate that is inherent in Russia has significantly influenced the formation of the Russian national cuisine. Food should be hot, giving energy and warmth, which Russian people lack so much in winter. All this contributed to the appearance in Russia of the Russian stove, which served simultaneously for heating housing and cooking.

Initially, frying was not acceptable for Russian cuisine. The technological process of everything that needed to be cooked was reduced to boiling, stewing or baking. Moreover, these processes have never been combined, but proceeded separately. Everything was cooked in a Russian oven without direct contact with fire, only on hot bricks.

Russian cuisine

Porridge

Porridge is one of the most important dishes in Russian cuisine. In Russia, porridge was one of the main dishes. However, in Ancient Russia, porridge was called not only cereal dishes, but in general all dishes cooked from crushed products.

In Russia, since ancient times, porridge not only occupied the most important place in the nutrition of the people, but also was an obligatory dish at feasts, a symbol of wealth and well-being at home. This is where the Russian proverb originated: "Porridge is our mother."

Porridge was cooked from millet, oats, barley, buckwheat and other cereals. The most revered porridge in Russia was buckwheat.

Soups

Soups play an important role in Russian cuisine. Variety, high nutritional value, excellent peculiar taste and aroma have won them a wide popularity.

The basis of soups is primarily meat, fish, mushroom and vegetable broths, milk, kvass, pickles. This includes various broths, which in the old days were called fish soup: fish, chicken, meat, mushroom.

Refueling soups are especially widespread - cabbage soup, borscht, pickle soup, hodgepodge. Soups, as a rule, are served with sour cream, porridge, dough products - pies, loaves, pies, rybniki, pies, etc. The assortment of cold soups, such as okroshka, botvinya, beetroot soup, and broth (sweet soup), is also varied. One of the most common first courses in the northern and central regions of Russia is cabbage soup.

Also, a very popular soup is fish soup.

Ukha is the progenitor of Russian soups, the pride of Russian cuisine.

Types of soups

Borsch

Cabbage soup

Noodles soup

Rassolnik

Bread

The basis of Russian cuisine was bread and flour products and grain dishes. Back in the ninth century, rye black bread entered the diet, which became the national Russian bread, the love for which was distinguished by the majority of the people. Russian baking methods and a combination of wheat and rye flour have served to create new national dishes: pancakes, donuts, bagels, bagels and, of course, rolls - the main white national Russian bread.

"Bread is the head of everything!"

Pies and pies

One of the most beloved dishes in Russia is pies. ... “The hut is not red with its corners, but red with pies,” says a Russian proverb. The very word "pie", derived from the Old Russian word "feast", suggests that no solemn feast could be complete without pies. At the same time, each festival had its own special type of pies, which was the reason for the variety of Russian pies, both in appearance and in the taste of the dough and filling. In traditional Russian cuisine, savory dough is used for pies; usually the cake is oblong. In addition, during the fasts, not butter is used for the dough, but lean (vegetable) oil. Pies or pies accompany almost all other dishes. What Russian craftsmen do not put in pies! And fruits, and jam, and vegetables. Everything can be found in a Russian pie or its small form - a pie.

Pancakes

Russian pancakes are a traditional dish of the Eastern Slavs. The word pancake comes from "mlyn" (to grind, or grind), that is, a product made of pre-dispensed flour.

In Russian cuisine, pancakes are made from the most fermented liquid yeast dough. There are up to a hundred varieties of pancakes: butter pancakes and lean pancakes, peasant pancakes and tsar's pancakes, as well as red and boyar pancakes. Traditional Russian pancakes are small pancakes the size of a saucer, which in the old days were baked only in well-heated cast-iron pans cleaned with salt and well-heated. Before baking each pancake, the pan for the pancakes was oiled with an onion or potato chopped on a fork, or a piece of bacon. Pancakes were baked in a Russian oven, so they still say “bake” pancakes, not fry.

Gingerbread

Gingerbread is a flour confectionery product baked from specially prepared dough. For a special taste, honey, nuts, raisins, fruit or berry jam, spices are added as a filling. In appearance, the gingerbread is a curly, rectangular or oval plate, on the top of which a drawing is extruded and covered with glaze. In Russia, the gingerbread was identified with the holiday, although they made gingerbread and not only for the holiday.

Easter cakes

Previously, Easter cakes were baked two or three, or even once a year, on the biggest holidays associated with the change of the season: either on New Years, or in early spring (the beginning of the agricultural year), or in the fall, on the occasion of the harvest (the end of the agricultural year ). This was explained not only by the relatively high cost of cakes, for the preparation of which many valuable food products are required, but also by the laboriousness and duration of the process of making them - it takes more than six hours to ripen and bake the dough alone.

Cold snacks

Cold snacks of traditional Russian cuisine are very diverse:

dozens of dishes were prepared from cabbage alone; Peter I added potatoes to the vegetable variety; various jellies were served as snacks;

Russians loved cold meat, fish with sauce or marinade, bacon. Caviar was especially popular,

mushrooms were no less used: dried, pickled, salted, as well as various pickles.

Beverages

Tea drinking in the villages for a long time it was considered the lot of only holidays. For everyday life, this drink was considered an expensive pleasure: “Where can we fools have tea on weekdays,” said the Russian peasants. They sat down to drink tea at the end of the feast, when the guests were already tired of food, intoxicating drinks, noise, fun, singing and dancing. Drinking tea together calmed the walking men and women, gave a kind of decency to the feast, relieved the tension of the holiday. However, over time, when tea became cheaper, it began to be consumed on weekdays.

Russian people believed that joint tea drinking maintains love and friendship between family members, strengthens family and friendship ties, and a samovar boiling on the table creates an atmosphere of comfort, prosperity and happiness.

Kvass The love of kvass among our ancestors, perhaps, can be explained by its cheapness. In addition, the cheapest dishes were prepared on the basis of kvass: gruel, okroshka, turi. It will take more than one week to list all the recipes for making kvass. What can I say, if in the villages every good housewife had her own recipe. Kvass was called “Malanyin” or “Dar'in”. The kvass profession was very popular in Russia, each of them had a specialization and produced a certain kind of kvass. There were bar, apple, pear ferments. At the same time, kvassnik had the right to trade in a drink only in its area. Violation of this rule led to dire consequences.

Kissel

Jelly has long been the most popular sweet Russian drink. Well, do you remember: "rivers of milk, jelly banks"? True, then the jelly did not look so "elegant". It had a grayish brown color, as it was prepared on the basis of rye, wheat or oat broths. And in consistency it looked more like jelly or jellied meat, while the taste of the jelly was, of course, sour. Over time, the jelly turned into a dessert, which was served after dinner. To add sweetness, honey, berry syrups or jam were added to it.

Conclusion

The main tradition of the Russian national table is the abundance and variety of products used for cooking.

And the Russian national table is unthinkable without bread, pancakes, pies, cereals, without the first liquid cold and hot dishes, without a variety of fish and mushroom dishes, pickles from vegetables and mushrooms; game and fried poultry, without jam, gingerbread, Easter cakes, etc.

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The dishes made from flour included, first of all, bread, mainly rye, which appeared several centuries ago and still remains characteristic of Russians. Rye bread was considered healthier than wheat bread; many medicinal properties were attributed to it. Wheat bread was the so-called holiday bread. Bread was served on special occasions and baked in the form of rolls. Pies rightfully occupied the second place among flour products. According to the method of preparation, the pies were "yarn", they were fried in oil, and "hearths" were baked in the oven. Hearth pies were always prepared from leavened dough, using yeast, and yarn pies could also be made from lean ones. The pies were oblong and of different sizes. Small ones were called pies, and large pies. Pies were served to hot, with the exception of sweet ones.

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Loaf belonged to other types of dishes baked from dough. A loaf was a fancy bread made in a variety of ways. For the "broken" loaf, the dough was beaten in a separate bowl in butter, for the "set" in milk, for the "egg" on eggs. Kurnik, pancakes, cauldrons, cheese cakes, pancakes, brushwood were also made from the dough and hung. We still cook some of these dishes today. Kissel also belonged to flour dishes, which were traditionally brewed with flour and, of course, various cereals.

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The method and technology of preparation of Russian national dishes should be especially noted. The stoves, built to heat the dwelling, served at the same time for cooking. For a long time in Russian cuisine, the cooking process was reduced to cooking or baking food in a Russian oven. Boiled food was only boiled and what was intended for baking was only baked. Thus, the Russian folk cuisine did not know any combination of products, nor their combination, nor double heat treatment. All hot cooking technology was reduced to heating. The heat of the oven could be of three degrees: "before the loaves", "after the loaves", "on a free spirit", but food was always cooked without direct contact of the dishes with fire, heating only through a thick layer of red-hot bricks. At the same time, the temperature could be either constant all the time, or falling if the oven gradually cooled down, but never increased, as is customary in modern cooking on the stove. The main feature of the Russian stove is the uniform, stable heat, which lasts for a very long time even after the stove has already finished heating. Depending on the temperature regime in the oven, a different meal was prepared each time. Famous Russian pies were baked at a temperature of 200C: pies, pies, kurniki and shangi; baked a whole pig or goose. In a cooling oven it was possible to simmer milk, cook crumbly cereals, and cook roasts. The food cooked in the Russian oven was very special due to the fact that the food was stewed or half stewed.

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Among the festive dishes, it is especially worth noting those that were prepared for Shrovetide, which is celebrated on the eve of Great Lent. The main difference between this holiday was riotous fun and an abundance of pancakes. Each hostess tried to treat her household and guests to glory. Pancakes were the main course. For gourmands, that is, on the Wednesday of Shrovetide Week, mother-in-law invited sons-in-law and daughters "to pancakes", hence the expression "to mother-in-law for pancakes." This custom was especially observed in relation to young, recently married. As a rule, all relatives gathered on this day for a walk. And on Friday, at the mother-in-law's evening, the son-in-law treated the mother-in-law with the father-in-law to pancakes. True, the food was very peculiar. The curiosity was that the invited mother-in-law had to send all the pancake belongings to the young people in the evening: a tagan, frying pans, a scoop and even a tub in which the pancake dough was kneaded. My father-in-law sent me flour and a tub of butter.

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Vole is a liquid stew made from rye flour, or rather from fermented rye dough-rasp. The ruck was set to sour the day before. When it turned sour enough, water was boiled in a pot, salt, bay leaves, onions, cleft were added and "hammered" with a beater (a device that was cut from a young, carefully planed pine tree, on which fan-shaped thin knots 3-4 cm long were left) ... The vole was seasoned with onions, dried mushrooms, and sometimes, on fasting days, with herring or dried fish.

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Christmas is one of the brightest Christian holidays. The evening on the eve of Christmas, Christmas Eve or a nomad, got its name from the word "sochivo" - a ritual dish prepared from poppy juice with honey and porridge made from red wheat or barley, rye, buckwheat, peas, lentils, later rice. The meal on Christmas Eve and Epiphany began with soothing, as well as at home, christening, commemoration, with the only difference that this porridge, often called kutia, was different in composition. So, Christmas kutya was prepared lean. Kutya was prepared with poppy seed, almond, nut, hemp juice with the addition of honey and chopped kernels of walnuts, hazelnuts, and almonds. On the second day of Christmas, babya's porridge, or grandma's kutya, was cooked. In the old days, it was a custom to visit the house in which a newborn appeared, and grandma's porridge and grandma's pies were brought as a gift. In contrast to the Christmas Lenten kutya, the grandmother was prepared to be "rich". At the commemoration, a lenten memorial kutya - "kolivo" was served. By the way, in the old days, rye or wheat straw, stem and ear were also called "kolivo". Perhaps this is where the name kutya comes from, since the Old Believers, for example, prepared it only from red wheat. This custom continues to this day.

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Among family celebrations, for which it was customary to prepare special dishes, one can single out a wedding and commemoration. In the fall, a traditional Russian wedding was usually played, and preparation for the solemn day could last about two months and consist of several stages, none of which could be missed, it was considered a bad omen. As for the wedding dinner, there was a whole set of rules and regulations on this score. On the Russian wedding table, food was deeply symbolic. Dough has always been a symbol of prosperity and fertility. Therefore, first of all, a loaf was prepared for the wedding. In some provinces, the word "loaf" was called the wedding itself. A loaf is a special wedding rank. They also baked pies for the wedding. Only a woman who lived with her husband in love and harmony and had good children could manage baking: it was believed that the family spirit through the cake was passed on to the young. The loaf was decorated with flowers and branches of viburnum (a symbol of love). Whoever of the young bites off the largest piece of the pie will be the master of the house. At the same time, the newlyweds at the festive table were not allowed to eat what the rest of the guests ate. The groom could taste a little loaf with cheese and drink wine, the bride was often not allowed even this, but the wedding table had to be bursting with food. A loaf was placed in the center of the table, surrounded by honey pies and rolls, saikas, cheesecakes, spicy gingerbreads. For the wedding, a special "kurnik" cake was prepared with eggs baked inside and decorated with a chicken head made of dough. The custom of feeding the newlyweds with chicken before a festive dinner, secretly from everyone, has come down to us since ancient times. The chicken was certainly served to the guests. Another must-have for a Russian wedding is pork. Pork dishes were supposed to provide young people with wealth and well-being. I must say that until the 17th century. in Russia they did not know any dances or orchestras, so the only entertainment at the wedding was a feast. When the snacks were eaten, they brought in a fried swan (among the common people, a swan was replaced by a fried rooster). The groom had to touch the bird with his hand and order it to be cut. The bride and groom could eat only at the end of a common feast in their bedchamber.

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A very important feast, filled with numerous symbolic dishes, was the funeral feast. After the funeral at dinner, indispensable dishes were kutia, honey and oat (cranberry) jelly, in some areas, fish pie, pancakes. As a rule, kutia was cooked from whole, unbroken grains, most often wheat. Kutia, like the grain from which it is prepared, marks the constancy of the rebirth of life, despite death. Kutya was usually prepared sweet, with honey or molasses. And they said in Russia, "the sweeter the kutya, the more pitiful the deceased." Kutya should have been taken with a spoon three times. In addition to rye, oatmeal or cranberry jelly, a bowl of honey diluted with water or mash was obligatory on the table. It was believed that they "ruined the road for the deceased." Pancakes were served, as a rule, on the 9th and 40th days, and on the day of the funeral, pancakes were not placed on the table. In some localities, they also served flour-boiled-water-boiled flour with milk, or kulesh-porridge with bacon. They ate with spoons (they did not use knives and forks for a very long time at the memorial table), and broke the cake with their hands. On the days of fasting, the memorial table was supposed to be fast.

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In traditional Russian cuisine, it was not customary to mix products, and even the lean table at first was a dish in which each type of vegetables, mushrooms and fish was prepared separately. Cabbage, turnips, radishes, peas, cucumbers were eaten raw and salted or steamed, boiled, baked. Dishes such as salads were never typical of Russian cuisine and appeared in Russia already in the 19th century. as one of the borrowings from the West. At first, salads were made mainly with one vegetable, which is why they called "cucumber salad", "beet salad", "potato salad". Fish and mushrooms were not mixed either. They were prepared separately from each other. Wuhu was cooked from one kind of fish. To diversify the taste of the dishes, they used spices. Onions and garlic were added, and in very large quantities, parsley, anise, coriander, bay leaf, black pepper and cloves, which appeared in Russia already from the 10th-11th centuries, and later, in the 15th-early 16th centuries, this set was supplemented with ginger, cinnamon, cardamom, calamus and saffron. Dishes were also prepared with the addition of various oils: hemp, nut, poppy, wood (olive), and much later, sunflower.

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In the medieval period, they began to use liquid hot dishes, which received the general name "bread". These are fish soup and cabbage soup made from vegetable raw materials, as well as various types of flour soups. Meat and milk were rarely consumed at first. Some types of meat were completely banned, such as veal. The meat was cooked, but almost never fried; it was added to cabbage soup and porridge. Cottage cheese and sour cream were made from milk. In Old Russian cuisine, honey and berries were considered the main sweets, from which jam was made. The berries were also dried, mixed with flour and eggs, and made gingerbread.

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Chopped eggs with garlic Eggs 4–5 pcs., Pickled cucumbers 1 pc., Sour cream 1 ½ cups, garlic, salt to taste. Eggs are hard-boiled and chopped finely. Pickled cucumbers are peeled and cut into small pieces. Combine cucumbers and an egg with sour cream, add grated or finely chopped garlic and mix.

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Herring in Russian

Uncut herring - 400 g, potatoes - 500 g, butter - 3 tbsp. spoons. Herring fillets (skinless and boneless) are cut into slices and placed in a herring box. Serve hot boiled potatoes and butter separately.

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The vinaigrette

Potatoes - 250 g, beets - 1 large fruit, carrots 1-2 pcs., Sauerkraut - 200 g, pickled cucumbers 1-2 pcs., Green onions 150-200 g or onions 2-3 small onions, vegetable oil 2- 3 tbsp. spoons or vinegar dressing - ½ cup, pepper, mustard, salt to taste. Boiled, peeled potatoes, beets and carrots, pickles without skin are cut into slices, sauerkraut is squeezed out of the brine, large pieces are chopped. Onions are cut into half rings, and green onions are chopped. Beets are separately seasoned with some vegetable oil. All products are combined, seasoned with the remaining oil or a mixture of vinegar, oil, pepper, mustard. The vinaigrette can be served with pieces of herring, boiled meat, pickled mushrooms, etc.

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Mushrooms in sour cream

Porcini mushrooms, aspen mushrooms and others - 600 g, or dried - 200 g, or marinated white mushrooms - 500 g, or fresh champignons - 1 kg, margarine, butter - 2-3 tbsp. l., sour cream - 1/2 cup. Boiled dried mushrooms or peeled fresh ones are cut into slices or wedges and fried until tender. If pickled or salted mushrooms are used, then they are separated from the marinade or brine, fried with oil. Pour the prepared mushrooms and boil, you can add finely chopped and fried onions.

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Stuffed turnip

Peeled turnips - 3-4 pcs. per serving, sour cream - 1 ½ cup, crackers - 1-2 tbsp. spoons, cheese, butter - 3-4 tbsp. spoons, herbs. Fillings. Onions -1 onion, oil - 4 tbsp. spoons, onions - 2-3 onions, salt, pepper to taste. The turnips are boiled until tender, the middle is removed, the groove is filled with filling, poured with sour cream, sprinkled with breadcrumbs and grated cheese, and baked in the oven. Sprinkle with herbs before serving. Fillings. The turnip pulp is chopped, chopped and fried onions are added. Rice is boiled, discarded in a colander, poured over with hot water.

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Pickled appetizers

Pickled white cabbage - 700 g, (medium sized roach), cranberries - 1/2 cup, green onions - 100 g, three percent vinegar ½ cup, water –1/4 cup, sugar - 1/4 cup, vegetable oil - 3 tbsp ... spoons, cloves, cinnamon, salt to taste. Pickled mushrooms - 200-300 g, green onions - 80 g, vegetable oil - 3 tbsp. spoons. Peel the cabbage, remove the stalk, add salt, pour in the marinade and heat, stirring, but so that the cabbage does not become very soft. The finished cabbage is mixed with cranberries and poured over with oil. Marinade: add sugar, cloves, cinnamon to the water, boil and filter. Mushrooms are separated from the marinade, large ones are cut into 2-4 pieces, chopped onions are added, and poured with oil.

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Stuffed squash

Zucchini - 1 kg, minced vegetables, onions 3-4 onions, carrots 3-4 pcs., Parsley - 2-3 pcs., Tomato - mashed potatoes 1-2 tbsp. spoons, vegetable oil - 1/2 cup, salt to taste. The zucchini are peeled, cut into pieces across 4–5 cm thick, the seeds and part of the pulp are removed from them and boiled until half cooked in salted water. Fill the hole with minced meat. Put the zucchini on a baking sheet or frying pan, greased with fat, sprinkle with grated cheese, sprinkle with butter and bake in the oven. Minced vegetable: cut vegetables into strips, lightly fry, add tomato, stew. Minced meat: the meat is boiled or fried, passed through a meat grinder, boiled rice, finely chopped onion, salt, pepper are added and mixed.

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Moscow borsch

Beef - 200 g, ham, ham -150 g, sausages - 100 g, beets - 2 large root vegetables, fresh cabbage - 300 g, carrots - 1-2 pcs., Parsley - 1 pc., Onions - 3-4 pcs. ., tomato puree - 4-5 tbsp. spoons, water - 1.6 liters, sugar, salt, vinegar, sour cream, spices to taste. Beef and ham are poured with water and boiled, the foam is removed, then taken out and cut into pieces, and the broth is filtered. So that the meat and ham are not aired, they are stored in a small amount of broth. All vegetables are peeled and chopped. Carrots, onions and parsley are lightly fried with oil, put the tomato and stew together, then add chopped sautéed beets, sprinkle with vinegar, add a little broth and stew together. Pour the chopped cabbage with broth, boil for 10-15 minutes, add stewed vegetables, cook until tender, then put meat, ham, sausages cut into pieces and cook for another 5-10 minutes. Cheesecakes are served separately with borscht.

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Ukha Rostov

Pike perch or other fish - 400 g, potatoes - 600 g, parsley - 2-3 pcs., Onions - 1-2 onions, fresh tomatoes - 300 g, butter - 2 tbsp. spoons, herbs, spices, salt to taste. The fish is cleaned, gutted, heads, fins are removed, washed well, eyes and gills are removed. Fins and heads are poured with water, salted, boiled. Then they are taken out, the broth is filtered, potato wedges, onions, parsley are put in it, boiled for 10-15 minutes, pieces of fish, tomatoes, spices are put in and boiled for another 10-15 minutes. Put butter before serving.

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Homemade noodles

Chicken - 300 g, carrots - 1-2 pcs., Parsley - 1 root, onions - 1 onion, fat - 1 tbsp. spoon, herbs, salt to taste. For the dough: flour - 2 cups, water - 1/2 cup, salt to taste. To prepare the noodles, knead a tough dough, roll it into a thin layer, cut into strips about 5 cm wide, put one on one, chop and dry slightly. Roots and onions are cut into strips and lightly fried without discoloration. The chicken is boiled in salted water, skimming off the foam. The fried roots are added to the broth and allowed to boil. The noodles are sifted, scalded, put on a sieve, put in broth and boiled for 10-15 minutes, then spices are added. Put ready-made pieces of boiled chicken into a plate, pour the soup and sprinkle with herbs.

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Boiled fish with horseradish

Pike, sea bass, pike perch, cod and others 1.2-1.5 kg, carrots. Onions, parsley 1 pc., (Small roots), boiled potatoes for a side dish 500-600 g, butter 2-3 tbsp. spoons, grated horseradish 200 g, herbs, pepper, salt, bay leaf to taste. The fish is cleaned of scales, the head, fins are removed, gutted, washed and cut into pieces, the skin is incised in 2-3 places. Pieces of fish are placed in the dishes skin side up, poured with hot water, add onions, carrots, parsley, bay leaves, pepper, salt. As soon as the water boils, remove the foam and cook the fish at a low boil for 5-7 minutes. The fish is removed from the broth, put on a dish, boiled potatoes and herbs are laid, and poured with melted butter. Grated horseradish with vinegar is served separately. You can decorate the dish with shrimps, boiled crayfish.

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Fried meat, large pieces

Beef (tenderloin, thick or thin layer) or pork (loin, shoulder, ham) 800 - 900 g, fat 1 ½ tbsp. spoons, vegetables for a side dish 600 - 700 g, salt, pepper to taste. The pulp of the boneless scapula is rolled up and tied with twine. At the brisket, a film is cut on the ribs and fried with the bones, the pulp of the ham, the loin (without ribs) - in whole pieces. Sprinkle the meat with salt, pepper, put in a frying pan and bring to readiness in the oven, pouring with juice and fat. Served with boiled potatoes, cauliflower, pickled and fresh cucumbers, tomatoes, herbs, etc.

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Natural pork cutlets

Pork (loin with ribs) -800g, or 4 pcs., Semi-finished cutlets, cooking fat 3 tbsp. spoons, potatoes 400-500 g, butter 1 tbsp. spoons, salt, pepper to taste. Cut off excess fat from the pork loin, cut pieces of pulp with a rib, sprinkle with salt, pepper and fry in a preheated pan with fat, then bring it to readiness in the oven for 10-12 minutes. For a side dish, peel medium-sized potato tubers, fry in a pan with fat, and then bring to readiness in the oven. Before serving, the cutlets are poured with vegetable oil and the juice remaining in the pan. Green onions, pickles, bell peppers are served separately.

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Guryevskaya porridge

Semolina - 1 cup, milk - 3 cups, sugar - 4 tbsp. spoons, butter - 2-4 tbsp. spoons, an egg - 1 pc., nuts (peanuts, walnuts, almonds, etc.) - 50 g, milk or cream for foams - 2 glasses, canned or boiled fruits - 250 g, vanillin, salt to taste. To prepare foams, milk or cream is poured into a pan, heated until foam forms, removed and left. Milk is boiled, sugar, salt, semolina are added and, stirring continuously, porridge is boiled. Add butter, vanillin dissolved in a little water, mix and add well-beaten eggs. Put half of the porridge in an even layer in a greased pan, sprinkle with nuts, put the cooled porridge on top, sprinkle with sugar and bake in the oven. Decorate the top with mashed nuts, fruits or jam heated in syrup. To prepare foams, milk or cream is poured into a pan, heated until foam forms, skimmed off, and the remaining milk is reheated, skimmed again, etc.

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Kissel from berries Cranberries, lingonberries, black or red currants, gooseberries -1 tbsp., Water -1 l, sugar - a full glass, starch - 2 tbsp. spoons. The berries are sorted out, washed, rubbed, the juice is poured into a glass jar and stored in the cold. Pomace is poured with water, boiled and filtered. Sugar is added to the resulting broth, brought to a boil and, stirring, add starch, pour in juice and, stirring, bring to a boil again. To obtain thick jelly starch, take 2 times more.

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RUSSIAN CUISINE Russian national cuisine is original and interesting. The history of Russian cuisine cannot be separated from the history of our Motherland. Throughout its centuries-old existence, it has absorbed and creatively reworked the culinary traditions of many peoples and generations: from the Tatars to the French. Everything influenced the formation of the national cuisine: politics and religion, the way of life of the population, the climate. Even the wars waged by Russia changed its culinary traditions - Russian soldiers brought new recipes from the campaigns that they liked. Having passed a thousand-year path of development, Russian cuisine has gone through several main periods, each of which has enriched it in its own way. It is customary to distinguish six stages in the development of Russian cuisine: Old Russian cuisine (IX-XVI centuries); the cuisine of the Moscow state (XVII century); cuisine of the Peter and Catherine eras (18th century); Petersburg cuisine (late 18th century - 60s of the 19th century); all-Russian national cuisine (60s. XIX - early XX centuries); modern Russian cuisine (from 1917 to the present).

The cuisine of that time was distinguished by strict rules and traditions that were followed in every family. The best dish was considered to be the one made according to the recipe received from the grandmother or mother. It was usually customary to look closely at how the same dish was prepared by different housewives. Culinary fantasies were not particularly welcomed, ancient Russian cuisine required strict adherence to the recipe. The food was simple, not very varied, but the food and drink served had to be plentiful, especially on the festive table. The originality of Old Russian cuisine was determined both by the products that were used and by the methods of their preparation. In ancient Russian cuisine, dishes were divided into flour, dairy, meat, fish and vegetable dishes.

In Russia, meat was eaten boiled or baked. Boiled meat was served in the first courses: cabbage soup, in fish soup, pickles or under boils (sauces). The meat was baked in the oven. It was customary to eat lamb, beef and poultry (chickens, ducks, geese). They also cooked game meat: venison, elk, hare, and wild fowl: ducks, geese, swans, hazel grouses and quails. In Russia there has always been an abundance of fish, both river and sea. The fish was dried, dried, salted, cooked under boils and steamed. Fish was also served in the first courses: rasolnik, fish soup, hodgepodge, (villager). They ate baked fish. Caviar has always been considered a special delicacy, especially fresh granular caviar from sturgeon and white fish. They used caviar with vinegar, pepper and onion, boiled caviar in vinegar or poppy (almond) milk or fried.

For family celebrations and Orthodox holidays in all families, regardless of wealth and class, it was customary to cook the same certain dishes. In the Old Russian period, ceremonial cooking acquired great importance; this tradition persisted for a very long time, almost until the Soviet regime.

The most common were liquid dishes: stews, malt, voles, kulag, oatmeal, oatmeal jelly with vegetable oil, sauerkraut, pickled mushrooms, mushroom dishes, barley, oatmeal, millet, pearl barley, buckwheat cereals, much later - baked potatoes. The most famous lean food is jail. Turya is cold salted water with slices of bread and onions.

Oats were often cooked during fasting, which was made from oats, fried, or rather aged overnight in a not too hot, but rather warm oven. The flour obtained from such grain lost its ability to form gluten, but it swelled well in water and quickly thickened. Knead the oatmeal in cooled boiled water, which was slightly salted. Pastry was a favorite delicacy of the kids. From the thickened oatmeal, children sculpted fish, cockerels, bunnies - and fun, and delicious, and drives away hunger. Tolokno served as an afternoon snack or dinner.

The most important Orthodox holiday, Easter, or the Resurrection of Christ, followed Great Lent. The Easter table was distinguished by its festive splendor, abundant and very beautiful. They fried veal, roasted a pig, lamb or ham. The dishes were decorated with flowers, as well as the table, icons and the house. For the Easter meal, they still bake butter cakes, prepare Easter cottage cheese and paint eggs. According to the ancient tradition, eggs were painted and laid on a dish among specially sprouted greens of oats and wheat.

Traditional cuisine of the Russian people. Its dishes and flavors change depending on the geographic location. Russian cuisine has absorbed elements of ancient Slavic cuisine, as well as dishes from various peoples inhabiting Russia.

A distinctive feature of the dishes of Russian peasant cuisine is that such a technique as frying is practically not found. As a rule, food was cooked in the oven, therefore cooking, stewing, and simmering are very widely used. It is also typical for Russian cuisine to harvest vegetables and fruits by pickling, salting and soaking. However, for modern versions of Russian dishes, frying is an equal preparation process along with the rest. In particular, pancakes and pancakes, eggs, many types of meat

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Russian kitchen! The work was carried out by the Educator of MADOU №108 "Happy Childhood" Velmakina Marina Alekseevna - 1Q.

Russian cuisine is the traditional cuisine of the Russian people. Its dishes and flavors change depending on the geographic location. Russian cuisine has absorbed elements of ancient Slavic cuisine, as well as dishes from various peoples inhabiting Russia. A distinctive feature of the dishes of Russian peasant cuisine is that such a technique as frying is practically not found. As a rule, food was cooked in the oven, therefore cooking, stewing, and simmering are very widely used. It is also typical for Russian cuisine to harvest vegetables and fruits by pickling, salting and soaking. However, for modern versions of Russian dishes, frying is an equal preparation process along with the rest. In particular, pancakes and pancakes, eggs, and many types of meat dishes are fried.

History of development Historian N. I. Kostomarov described Russian cuisine in his "Sketch of the domestic life and customs of the great Russian people in the 16th and 17th centuries." He noted that Russian cuisine in the 16th and 17th centuries was based on customs, not art, and its dishes were simple and varied. Due to the custom of fasting, the table was divided into fast and fast. Dishes were prepared from flour, dairy, meat and vegetable supplies. Bread was used mainly rye (the word “bread” itself meant rye). Barley flour could be mixed with rye flour. A delicacy - kalachi - was prepared from wheat flour. No salt was added to flour products. The common food of the common people was oatmeal, prepared from oat grain by partial boiling followed by grinding. From the dough on rye or wheat flour, pies (yarn or hearth) were prepared. The filling of the pies was meat, fish, curd, berry. Porridge, noodles, eggs, mushrooms were added to the filling. They also baked rich bread - a loaf. Other baked goods: chicken, pancakes, cauldrons, pancakes, brushwood, dough cones, levashniki, pereichi, nuts.

oven products

The basis of nutrition for the majority of the population (peasants) was cereals and vegetables, from which pickles, soups, cereals and bakery products were prepared. Kissels were made from rye, pea, and oat flour, and sweet (modern) jelly appeared only later with the arrival of potato starch in Russian cuisine. A variety of soups was traditional, among which the most famous are cabbage soup, borscht, pickle, hodgepodge, kalya, ukha, botvinya and okroshka. Before the widespread use of potatoes (from the second half of the 19th century), turnip was the main vegetable. A traditional Russian spice and dairy product is sour cream, which is used in soups and salads. Another Russian dairy product is cottage cheese, from which cheese cakes are made.

As in other Christian countries, the church had a great influence on the cuisine, as more than half of the days of the year were fasting when certain categories of food were banned. That is why mushroom and fish dishes, dishes made from grain, vegetables, wild berries and herbs predominate in the Russian national cuisine. Vegetables are eaten not only raw, but also boiled, steamed, baked, pickled, salted, pickled and pickled. The variety of cereals was based on the variety of grain crops growing in Russia. Moreover, several varieties of cereals were made from each type of grain - from whole to crushed in various ways. The fish was steamed, boiled, fried, stewed, baked, stuffed with various fillings (for example, porridge or mushrooms). They made body and aspic from it, ate it salted, dried, dried, and sour. Fish was also served in the first courses: pickles, fish soup, hodgepodge, (villagers). They ate baked fish. Caviar has always been considered a special delicacy, especially fresh granular caviar from sturgeon and white fish. Caviar was used not only salted, but also boiled in vinegar and poppy (almond) milk.

Meat allowed for consumption was divided into game (obtained from hunting) and slaughter (meat of livestock and poultry). In Russia, meat was eaten boiled or baked. Boiled meat was served in the first courses: cabbage soup, in fish soup, pickles, or under boils (sauces). The meat was baked in the oven. It was customary to eat lamb, beef and poultry (chickens, ducks, geese). Previously, traditional Russian cuisine was characterized by a ban on eating veal and horse meat (today it is practically not observed, especially in relation to veal; as for horse meat, its use remains very limited, mainly in areas where Russians live together or in strips with other peoples of Russia, traditionally consuming horse meat). They also cooked game meat: venison, elk, hare, and wild fowl: ducks, geese, swans, hazel grouses and quails.

At the end of the 18th century, the Russian historian I. Boltin noted the characteristic features of the Russian table, including not only the well-to-do one. In the countryside, four pores of food were taken, and in the summer during working hours - five: breakfast, or interception, afternoon tea, before lunch, or exactly at noon, lunch, dinner and pauzhin. These vyti, adopted in Central and Northern Russia, were preserved in Southern Russia, but with different names. There, at 6-7 o'clock in the morning they ate, at 11-12 they had dinner, at 14-15 had noon, at 18-19 they had an evening out, and at 22-23 they had supper.

Meat Dishes In Russian cuisine, various types of meat are used - pork, beef, lamb, poultry and all types of game (wild boar, elk, wild duck, hare). Dishes made from minced meat are widespread in Russian cuisine - various varieties of cutlets, meatballs, sausages. For example, Pozhansk cutlets, Stroganoff beef, Orlov veal. The most common meat dish is boiled pork, a piece of pork baked entirely in the oven. Drinks According to the expert in the field of culinary of the peoples of the USSR V.V. Pokhlebkin, historical national drinks can be called sbiten, kvass, honey, fruit drinks. By the 15th century, there were more than 500 varieties of kvass in Russia.

Sweet flour products are known from desserts: rolls, gingerbread, also jam and honey. Baked apples and other baked fruits and berries are a traditional dessert in Russian cuisine. Specifically Russian types of sweets, now completely forgotten: Vegetables (carrots and cucumbers) boiled in honey, but not over an open fire, but in a water bath. The finished product ("Russian candied fruits") was made transparent and retained a somewhat elastic consistency. Crushed berries (viburnum, mountain ash, raspberries), dried in a preheated oven in the form of flat cakes. They were used as snacks for drinks, partly as a means of traditional medicine against colds and vitamin deficiency. Slices of carrots or beets dried in a Russian oven - "boys". desserts

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