Russian cuisine is tasty, but not light. But Easter is a time when we can indulge a bit after a long fast. Russian dishes, such as Passover, borscht or a pie will add variety to the Christmas menu.

ContemporaryRussian cuisinetempts with a we alth of aromas and flavors. This is the result of the interpenetration and mixing of the cultures of many nations of this country. It comes from two trends: we althy, tsarist - with meat, offal, fish and a lot of caviar, served in an exquisite way, and peasant, in which "fast" dishes of flour and groats dominate. Today, both these currents interpenetrate, although the differences are clearly visible in some regions.

gifts of nature in Russian cuisine

Russian cuisine draws from the richness of nature. There are many dishes of marine and freshwater fish and river crayfish in it. They are baked, stewed, and exquisite snacks and soups are prepared. In addition to poultry, beef and pork dishes, game has been present on Russian tables for centuries - ducks, partridges, hares, roe deer, pheasants, black grouse and hazel grouse. Before the meat is on the table, it is dry s alt and baked, dried in the open air, marinated for weeks in vinegar and spices in wooden barrels or stoneware, thanks to which it gains a unique taste. This cuisine is characterized by silage - it is made of almost all vegetables, fruits and mushrooms. Cabbage reigns supreme (not only chopped, but also chopped heads cut into quarters) and cucumbers, but pickled tomatoes, carrots, garlic, plums, apples and cherries are also popular. Silage is served separately as a side dish or with meat, it is included in various stuffings and soups. Russians are happy to eat swede, turnips, kohlrabi, eggplants. It may seem strange to us, but in Russian cuisine there is no such thing as Italian for soup. There are carrots, leeks and celery in the bazaar, but they are bought and used separately. This is one of the reasons why Russian soups, even those similar to Polish ones, taste differently. Russian cuisine could not exist without groats, mainly buckwheat. They are a separate dish, they are an ingredient of stuffing for meats and flour products. Oat groats or semolina served with milk is a typical Russian breakfast. The most frequently used fats are pork lard (for meat dishes) and butter (for baking). Russians like dishes with sauces, they add dried to themmushrooms and cream.

Famous soups from Russian cuisine

Russian soups are the most appreciated by gourmets. Essential, heavy, with the addition of thick cream, they have warming properties and energize. When asked about the most important soups, the Russian will mention:

  • Borscht - Ukrainian borscht with the addition of beans, pork, cabbage and potatoes is the most famous in the world out of over 30 recipes for this soup.
  • Szczi - a unique type of whitened cabbage soup (it can be with meat or with only onion, with a little apple juice or with a lot of cabbage juice and wheat grains).
  • Solanka - s alty-spicy-sour soup, meat, fish or mushroom soup, obligatory with pickled cucumbers and tomato paste. The stock and the "insert" are prepared separately, combined and boiled together a few minutes before serving.
  • Ucha - fish soup made of several species of fish, always fresh, seasoned with tomato paste and a bit of vodka. The broth is cooked from the worse species and the meat of the better ones is added.
  • Broth - classic cucumber soup with chicken, goose giblets, kidney and cream.
According to an expertVictor Plitko, from Moscow, owner of the Babooshka restaurant chain in Warsaw

Tea ritual

A ritual of brewing tea in a samovar has developed in Russia, which has no equivalent in other countries. In former Russia, his family gathered around him. First the fire was lit, then the moment when the water reached the right temperature was followed. When it started to rustle, an essence had to be prepared. Richer Russians drank tea in exquisite porcelain, townspeople in glasses. And because the glasses heat up quickly, ear baskets were soon invented. The most expensive ones were made of silver and richly decorated, but they also turned out to be impractical, so they were replaced with products made of metal alloys, with engraved plant and animal motifs, genre scenes and city views. Glasses with baskets are still part of the Russian reality to this day, and although traditional samovars are used in many homes only as decorations, as they have been replaced by electric ones, the ritual of brewing black tea has remained similar. It is customary to take a piece of sugar in your mouth instead of sweetening it and drink it in small sips. But this method is only used in traditional homes. Now the Russians drink tea with lemon, sweeten it with preserves (or eat it from a saucer), sugar or honey. Hot tea is served with warm sprouts - yeast rolls with cheese or preserves.

Dumplings in Russian cuisine

Russian cuisinedelights with the richness of flour dishes. The most popular among them are pielmieni, or small dumplings stuffed with various types of raw meat. You can eat them in every restaurant, as well as in specialized bars Pielmiennaja. The dumplings are served with cream, melted butter, pepper, vinegar or mustard. Siberian pelmeni made of pork and beef is traditionally served in broth with a large blob of cream. Russian cuisine is famous for vareniki - dumplings with meatless stuffing: cabbage and mushrooms, potatoes, buckwheat, cheese or fruit. Dumplings called "Ruthenian" in Poland are unknown here. However, it is difficult to imagine Russian cuisine without dumplings - patties with various stuffing, yeast babes with dry filling and pies. The speci alty is blinis - chubby yeast pancakes made of buckwheat, wheat, oat or mixed flour, served hot with various additions - e.g. caviar, salmon, herring, hunting or mushroom sauce, sour cream or sweet, e.g. with whipped cream. Russians like to eat desserts, i.e. baked meat, potatoes and vegetables, covered with dough, which, when removed from the oven, becomes crispy bread.

Święconka in Russian cuisine

The Easter basket is full to the brim. It must contain white cheese, butter, horseradish, s alt, eggs, sausage and yeast Easter cake with almonds, candied fruit, nuts, rum, known as kuliczem. The more it grows, the more it bodes well. It stands on the table all holidays. Baking a paschal baby is a real ritual. Each housewife has a special pot for this occasion. When an impressive mushroom comes out of the dough above the pot, it is taken out of the oven and decorated with colorful sprinkles, icing and fruit. Small yeast muffins are baked for children. Russian Easter cannot do without Passover - a traditional sweet white cheese dessert, seasoned with real vanilla, with lots of dried fruit and nuts. According to tradition, the Passover is shaped like a truncated pyramid, which symbolizes the tomb of the risen Christ. Apart from the ball and the Passover, cheese, meat dishes (e.g. roasted piglet), cold cuts, cabbage pie, dumplings and a refreshing drink - walrus with the addition of fresh cranberry juice are served. Some people prepare pickled borscht with smoked ham and sausage, which is served with blessed eggs, szczi soup with a lot of sauerkraut, or brine. But in many houses on this day, soup is not eaten. After Easter breakfast, the Russians visit their relatives and exchange gifts - Easter eggs and women.

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