Baking recipes from different nations of the world. National dishes of countries you need to know about

24.07.2021

Let's say you have the opportunity to try one dish in every country in the world. How to choose the most worthy culinary attraction?

On the Quora website (a social service, a kind of online market for questions and answers), they decided to conduct a survey on this topic. Users had to name one dish at a time, which they considered the most "cult" for their country. The result is a list of 35 national dishes representing 35 countries of the world.

Australia: float pie

The float pie is known as a hangover reliever. This is a meat pie floating in a plate of thick pea soup. It is sometimes seasoned with tomato sauce and vinegar. This dish is especially popular in winter.

Austria: wiener schnitzel

This dish is considered one of the symbols of Austria. The classic Viennese schnitzel is a very thin piece of breaded beef, fried until golden brown in a lot of fat or butter. As a side dish, as a rule. served with potatoes or rice, and decorated with lemon and parsley.

Argentina: asado

An asado grill can be found in every self-respecting Argentinean family. In essence, this is meat cooked on coals, but its taste depends on many subtleties, and usually men - asadors are engaged in this. The dish contains meat, homemade sausage, glands, kidneys and blood sausage. Served asado with bread, salad, chimichurri sauce and red wine.

Belgium: mussels with fries

This dish can be tasted in other countries, for example, in France or the USA, but the Belgians were the first to come up with this mouth-watering combination of ingredients.

Mussels are prepared in many different ways (in wine, oil, herbal or tomato sauce) and are served with salted, crispy fries. And washed down with cold Belgian beer.

Brazil: feijoada

Brazil is a country with a rich and varied culinary tradition, so choosing one dish is not easy. However, Quora users settled on feijoada, a platter of black beans, baked pork, beef, spices, and cassava flour. It is usually served with rice, cabbage, orange slices and hot sauce to speed up the digestion process.

Canada: Putin

This is a very high-calorie dish originally from Quebec. It consists of French fries, cheese and sauce.

China: Xiao long bao

These are Shanghai dumplings floating in soup. In shape, xiao long bao looks even more like khinkali. They are made from different types of meat and steamed in special bamboo baskets.

Croatia: paz cheese

The world famous Pag cheese is made from sheep's milk on the island of Pag.

Egypt: Moloch

Various variations of this dish are cooked throughout northern Africa, but it gained particular popularity in its homeland - in Egypt.

The Egyptian version is made from molochea leaves (a vegetable with a bitter taste), which are separated from the stems, chopped and boiled in a broth with coriander and garlic. Molochea is served with pieces of chicken or rabbit meat, sometimes they are replaced with lamb or fish.

England: roast beef & yorkshire pudding

Once upon a time, English chefs came up with a way to use the fat dripping onto the pan while frying meat to make puddings. Roast beef with dripping pudding is now considered the national dish of England.

Georgia: khachapuri

Khachapuri is a juicy, gooey stuffed tortilla, usually stuffed with cheese or an egg.

Holland: herring

The Dutch prefer herring with a fresh bun and chopped onions.

India: tandoori chicken

In India, culinary traditions vary greatly from region to region, making it almost impossible to find one dish that represents the entire country. In the north, more curried meat dishes are eaten, while in the south, vegetables with a wide variety of spices are preferred.

However, if you still need to choose only one classic Indian dish, it will be tandoori chicken. Pieces of chicken are marinated in yogurt with the addition of spices, and then baked over high heat in a clay oven. Served as a rule with vegetables and rice.

Indonesia: Terang Bulan pie

This is a sweet pie in the shape of a semicircle, stuffed with all sorts of goodies - chocolate chips, grated cheese, peanut pieces and even bananas. These pies are sold by street vendors throughout Indonesia.

Italy: pizza

The classic Italian pizza is made with a very thin base and filling consisting of fresh tomatoes, mozzarella, basil and various meats. In Italy, pizza is considered an art and pizzaiola is considered an artist.

Japan: katsudon

It would seem that all over the world Japan is associated with sushi, but the Japanese themselves advise travelers not to miss the opportunity to try exactly katsudon - a thin pork chop with an egg, which is placed on top of a bowl of rice.

Malaysia: nasi lemak

Nasi lemak translates as “rice with cream”. Rice is cooked in coconut milk with pieces of pandanus leaves. Served wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg.

Mexico: mole sauce

This is a very complex sauce with up to 100 ingredients, including herbs, ground nuts, butter, cocoa, broth and of course several types of chili. And they prepare the molé sauce for quite a long time - sometimes for several days.

Norway: rakfisk

Rakfisk is considered a winter dish. This is a trout that is first salted, left to ferment for several months, and then served with onions and sour cream. Norway was once a poor country where little could be grown. Since the winters in this country are long, I had to stock up on fish until the first snow and somehow store it. Pickled fish turned out to be a good way out of the situation.

Philippines: adobo

Adobo is called a spice popular in many countries, but in the Philippines it is a dish consisting of pieces of chicken or pork, stewed in a mixture of soy sauce and vinegar, and flavored with pepper, garlic and bay leaves.

Portugal: francesinha

The name of this dish translates as “little Frenchwoman. It is a sandwich of two square slices of white bread, between which is a piece of meat, a slice of ham stuffed with olives and a blood sausage. The whole thing is covered with melted cheese and placed in a plate with tomato sauce. The francesinier is usually served with French fries and a glass of cold beer.

Romania: sarmale

Sarmale is a Romanian version of stuffed cabbage or dolma. It is minced rice and meat baked in small salted cabbage or grape leaves. It is considered a winter dish.

Russia: borsch

Russian users of the Quora website advised foreigners to definitely try a plate of borsch with Russian vodka.

Saudi Arabia: Kasbah

This is a rice dish with a lot of spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaf. Kasbah is usually served with meat and vegetables.

Scotland: smoked salmon

Served on wholemeal toast with butter or curd and cheese paste. The Scots love to sprinkle lemon juice on the fish.

Slovakia: cheese dumplings

These are small potato dumplings seasoned with soft cheese and bacon.

Slovenia: Kranjska sausage

Small sausages made from pork, salt, pepper, water and garlic - and nothing else.

South Africa: Biltong

This is a South African variety of jerky. Most often, biltong is made from beef, but it is also excellently obtained from other types of meat, for example, ostrich. Thin strips of meat are marinated with various spices and salt and dried.

South Korea: Panchang

This traditional South Korean dish consists of many appetizers and salads served on small plates as an accompaniment to the main course and rice: kimchi (pickled vegetables with hot red peppers), namul (fried vegetables seasoned with sesame oil, vinegar and garlic), chong ( Korean variation on pancakes) and so on.

Spain: jamon Iberico

For the production of this ham, a special Iberian breed of pigs is raised, which are kept on a special acorn diet. The ham is covered with sea salt and then hung in well-ventilated cellars for a couple of years. The finished ham is cut into thin slices and served with wine, crispbread and olives.

UAE: shawarma

Shawarma is one of the dishes available for any wallet in the expensive United Arab Emirates. Perhaps the democratic nature of this dish has made it one of the most popular in the country. It is made from pita stuffed with pieces of fried meat (usually a mixture of lamb, chicken, turkey or beef) with vegetables. Tahini, hummus or hot sauce are used as a dressing.

Ukraine: dumplings

Ukrainians will gladly treat foreigners to dumplings with potatoes, cottage cheese, cabbage or meat. They will be served with fried bacon with onions, and sour cream.

USA: Hamburger

It's so simple and boring. For the hamburger, Americans recommend taking a milkshake and fries.

Venezuela: Pabellon Criollo

This Venezuelan national dish includes chopped beef, rice, black beans and cheese. Pabellon Criollo is usually served with fried egg and fried plantain.

Based on materials

Each of us is familiar with the expression - how many people, so many opinions. If it is slightly altered geographically, it will turn out - how many peoples, so many traditions. This expression is also true for cooking. The cuisine of each individual nation in the world is a separate culinary kingdom that is extremely interesting to discover.

Each people living on Earth has its own traditions and history and, of course, its own peculiarities of national cuisine. The national cuisine acts as a kind of stronghold of those centuries-old traditions that are dear to everyone, which were kept and kept secret in order to pass them on from generation to generation. In Italy, no one will tell you the real secret of making delicious pasta, the Chinese will not share with you the national recipe for cooking snake meat or shark fin, and there is no need to talk about French cuisine, which has long been considered the most aristocratic in the world.

National cuisine is a set of dishes that are constantly prepared by residents of a certain territory or country. Historical preconditions are a feature of any national cuisine. Most of the dishes that are national in a particular area were prepared several centuries ago. As time went on, the recipes were improved and supplemented in order to pass on culinary secrets to future generations. Often National dishes consist of those products that are available locally. They also have their own conditions for the preparation of dishes from the national menu.

Culinary gourmets are ready to make long journeys to enjoy the national cuisine of this or that country. After all, it is possible to taste the taste of real sushi only in Japan, and to enjoy fried chestnuts prepared according to original recipes is possible only in France. Those who do not have the opportunity to visit foreign countries can try to study some of the recipes and features of savory national dishes in their kitchen.

All existing national cuisines of the world can be conditionally divided into several large groups, uniting them according to some common characteristics.

European cuisine

Contemporary European cuisine has evolved under the influence of the national characteristics of various European countries. However, despite this, it is difficult to talk about a single European cuisine, since the territory of Europe is inhabited by many peoples, and their life and culture are determined not only by climatic, but also by geographical conditions. The cuisine of the southern countries of Western Europe differs in "temperament" from the cuisine of its northern countries, just as the character of a Spaniard or an Italian differs from the Finns. Southern cuisine is pungency, aroma, flavor compared to the simpler and more restrained cuisine of the north.

As a feature of European cuisine, one can name the abundance of vegetable dishes and the use of a large number of various sauces. Unlike the peoples of the East, Europeans use much less spices, seasonings and spices, focusing on preserving the taste of the original products.

European cuisine originates in Greece. Later, together with chefs, the culinary art migrated to Ancient Rome. This is why modern Italian and Greek cuisine have so many things in common. Common features are also inherent in the cuisines of Italy, Spain, Portugal and France. First of all, this is the use of ginger, all kinds of peppers, thyme, fennel, sage, cinnamon, tarragon, and vanilla. The menu always contains fruits and vegetables: tomatoes, bell peppers, cucumbers, grapes, figs and oranges. Lots of fish and seafood dishes as well as poultry, lamb, pork or beef.

However, the southern European states are also rightfully considered the legislators of European cuisine. So, for example, the Europeans learned about coffee from Austria, the love of beer was presented by the Germans, Belgians and Czechs, and the British taught the Europeans real tea drinking.

Eastern cuisine

Eastern cuisine combines gastronomic customs and traditions of Arab and Muslim countries, Asian countries, Turkish, as well as some Caucasian and Balkan countries. As in the case of the concept of "European cuisine", the concept of "Eastern cuisine" is also very broad and relative, as it covers the culinary traditions of various countries, sometimes completely opposite in customs and preferences. For example, in most countries of the Muslim world, they prefer lamb, while in China and Japan they prefer fish and seafood.

The main products that are used for the preparation of oriental cuisine are rice, lamb, dairy products, beans, vegetables and fruits, flour products. With rare exceptions, fish and seafood, cheese, beef and eggs are consumed to a lesser extent. Oriental cuisine is distinguished by its pungency and spicy taste.

Another feature of Eastern cuisine is the absence of soups as understood by Europeans. Many oriental cuisines offer typical "shurpa" -type soups - a fairly thick and fatty soup. In different countries, it can be called differently (sorpo, shorpo, shorp, chorpo), consist of different ingredients. Mostly common foods are vegetables and grilled meats. Cooking shurpa is a rather specific process, since in consistency it looks more like porridge. Local cereals, a lot of onions and vegetables are used for soups. The increased fat content of shurpa is associated with the use of ghee or fat tail fat in cooking.

In addition, dishes typical for oriental cuisine are pilaf, dolma, shish kebab and shawarma. Lavash, flat cakes and pita bread are baked as bread.

Oriental sweets made from nuts and dried fruits, baklava, Turkish delight, sherbet and halva are famous all over the world. As drinks, the inhabitants of these countries prefer oriental coffee and ayran, while the Chinese, Japanese, peoples of Central Asia and Indians prefer tea.

American cuisine

American cuisine is a whimsical blend of a wide variety of national dishes. The traditions of the indigenous peoples and tribes of America are closely intertwined with the traditions of the Spaniards, British, Italians, French and Portuguese who came to these lands. That is why America was denied recognition of its national cuisine.

American cuisine is made up of the culinary arts of many countries. The continent itself has a centuries-old history, and many peoples settled on its territory - all this had a direct impact on both the peculiarities of cooking and the national cuisine in general.

Despite its variety, North American cuisine is fairly straightforward. Much of it is made up of Mexican and US cuisine. Mexicans enjoy pungent and savory dishes based on the traditions of the Aztecs and Spaniards. And the United States doesn't mind boasting a variety of dishes brought here from Europe and Asia.

Among the cuisines of South America, Brazilian cuisine occupies a leading position. Brazilian cuisine is so varied and interesting that even the dishes of the neighboring regions can be exotic for each other.

Best Chef Erwin Peters - Best Recipes

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Tenth place- Chinese cuisine. The history of Chinese cuisine begins in the Neolithic; over time, different regions have developed their own preferences, depending on the climate and court fashion. Over the years, foreign ingredients and cooking traditions have been integrated into Chinese cuisine. There are specific culinary characteristics characteristic of people of different social classes and nationalities. The most famous Chinese dishes are Peking duck, dim sum, fried rice, centenary egg, turtle soup.

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Ninth place- French cuisine. The division into folk and aristocratic cuisine, as well as the rejection of fast food, these are, perhaps, the main features of French cuisine. French cuisine is also distinguished from other European cuisines by eating rather exotic products - snails, frogs. The most famous dishes of French cuisine - ratatouille, nicoise, croissant, creme brulee.

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Eighth place- Spanish cuisine. The national cuisine of Spain has developed on the basis of the variety of culinary traditions of its regions, due to the geographical location, climate and cultural characteristics. Probably the most famous tomato soup is gazpacho... In modern Spain, there are several dozen cooking options paellas, which differ from each other in recipe. Common to all paella recipes are two ingredients - rice and saffron. Turron is the main sweetness of the Christmas table.

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Seventh place- Japanese food. Differs in preference for natural, minimally processed products, wide use of seafood, seasonality, characteristic dishes, specific rules for the design of dishes, serving, table etiquette. The most famous Japanese dishes are sushi, sashimi, tempura.

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Sixth place- Indian kitchen. A special emphasis in Indian cuisine is placed on a vegetarian sabji dish made from beans and vegetables seasoned with traditional spices, among which the spice mixture is one of the first places. curry... Rice is also at the heart of Indian cuisine, which, together with a flatbread and spices, forms a dish. thali and also served with a curry dish. The first courses are represented, in particular, by the dhal soup made from legumes. A bright Indian dessert is wattilappam.

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Fifth place- Greek cuisine. Typical Greek food is simple, colorful and flavorful. Many dishes are influenced by Greek history. Another distinctive feature of Greek cuisine is the abundance of olive oil. It is added to almost all dishes and is used not only as a fragrant seasoning, but also during thermal processing of food. Another essential ingredient is lemon. The most famous Greek dishes are moussaka, melomakarona, greek salad.

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Fourth place- Thai cuisine. Initially, the food was mainly fish, seafood and aquatic plants. Chinese and Japanese cuisines have made significant changes in the food culture of Thailand, and since the 17th century, European cuisine has been greatly influenced. In particular, chili peppers were introduced to Thailand by Portuguese missionaries. The most famous Thai dishes are tom kha, padtai, fried rice, kung massaman.

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Third place- Mexican cuisine, which is a synthesis of Aztec and Spanish culinary traditions. The Spanish traditions themselves were formed at the turn of classical Europe and the Moorish East ( mexican burrito). The basis is made up of tortillas with spices, among which the first place is occupied by the chili pepper (a "visiting card" of Mexican cuisine) and salsa... The famous Mexican alcoholic drink - tequila... Mexican origin is a popular drink cocoa or hot chocolate.

2 US Cuisine

Second place- American cuisine. Modern American food is characterized by an extremely wide distribution of convenience foods, fast food restaurants and restaurants of various national cuisines. Not very helpful? But delicious! Typical American dishes: taco, sandwich, hamburger, muffin.

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Our Ranking Winner- Italian cuisine, widespread and popular all over the world, thanks to such dishes as pizza and spaghetti. It is very diverse and regional, each region has its own traditional food. Italian cuisine is based on historically established centuries-old traditions with the cultural influences of Romans, Greeks, Lombards, Arabs, and other peoples who ever inhabited Italy or influenced the formation of its culture. Spaghetti and pizza, lasagna, salami and mozzarella once conquering the heart of a gourmet, they are able to stay in it forever.

Travels are different. Exotic, cultural, beach, romantic ... And there are gastronomic! And even if you are usually on a diet, then a few months before the beach season you can quite afford them ;-) Going to Italy, France, Spain or, for example, um ... to Thailand or Turkish Istanbul, you can not only relax and have fun, but also enjoy the mind-blowing goodies! Do you want to know how to please yourself and your stomach in the 7 most delicious countries in the world, where food is elevated to a cult? Then "swallow" this article in its entirety. Bon Appetit! ;-)

1. Italy:Neapolitan margarita, prosciutto with melon, cacucco of 5 types of fish ...

Tie me to Michelangelo's David statue! The astonishing Italian cuisine makes the mind clouded. Taste buds are looking forward to the holiday! And so, without which Italy is not Italy ... Without the real Neapolitan Margarita - the ancestor of all pizzas. The thinnest dough with San Marzano tomatoes grown near Vesuvius is brought to a hot state in a wood-burning oven, and then covered with mozzarella di buffalo cheese, basil and drizzled with olive oil ... Oh, mamma mia! She brings me to ... Although I have not eaten prosciutto di parma yet!

… Culinary Oscar # 2 contender! Transparent salty ham slices are served in Italy with ripe, aromatic melon. A glass of sweet rosé wine ... Mmm ... Be-lis-si-mo! From pasta, it is devilishly dangerous for the figure, but divinely delicious Carbonara with goat cheese and bacon. And in Italy, they cook amazing risotto! Try it with truffles, seafood ... And if you want some soup, feel free to order thick Tuscan cacucco - from 5 varieties of fish, with the addition of red wine. Also, you will find Roman-style artichokes, the national Italian gelato ice cream with fruits, berries, chocolate and nuts ...

5. Turkey (Istanbul): fish sandwiches, kebabs, marash-dondurma, oriental sweets ...

Arriving in Istanbul, ordinary people go to the Blue Mosque or Hagia Sophia ... Gastro-tourists keep on their way to the Eminonu pier to taste the most delicious street food in the world - balyk ekmek fish sandwiches, accompanied by the shouts of seagulls and the splashing of waves! The freshest mackerel is grilled in front of you, and then put into a bun, soft as fluff, generously flavored with lettuce leaves, onion rings and poured with lemon juice. Mmm! And they cook this delicious treat on the deck of a small colorful boat swaying on the waves. Very romantic! What else should you include in your menu in Istanbul? Fried red mullet marinated with sea bass basil, gilthead dorado stuffed with mussels rice ...

Cutlets-kufta and kebabs are very popular, and cafes and restaurants of this type are like street cats at every corner. Try chopped meat on a skewer - adana kebab or shish kebab - shish kebab, always with stewed vegetables. It's incredibly delicious! With warmth, you will remember the hot lentil soup with mint ... Well, for dessert, Istanbul prepared the incomparable Marash-dondurma ice cream, with a natural thickener - orchid juice, and an incredible amount of oriental sweets! Delicate Turkish delight, sherbet, nougat and juicy, flaky baklava soaked in honey, various syrups and sprinkled with pistachios ...

7. Mexico: tacos with salsa sauce, melted cheese nachos, fajitas, burritos, tequila ...

Why is Mexico so amazing? A distinctive culture, an atmosphere of eternal summer, national parks, archaeological sites of the Aztecs and Mayans. It is incredibly interesting to be here! And, I wonder what Mexico treats? Different regions have completely different menus and culinary traditions. However, the staple of the cuisine is beans, corn, meat, fish, avocado, and fire chili. Mexico tastes hot and spicy! Snacks with tortillas and all kinds of sauces are very popular here. Taco is a corn tortilla with beef, pork, beans, shellfish, grated cheese and salsa! Mmm ... You can swallow your tongue!

Try homemade melted cheese nachos and surely fajitas, a tortilla stuffed with barbecued beef marinated in a spicy sauce. But in the famous burrito, it turns out, they put whatever their heart desires: beans, rice, salted queso fresco cheese, tomatoes and meat, mushrooms and fish. And even tropical fruits! This is if you want a dessert. Olya podrida meat goulash is waiting for you, and tamali - meat cabbage rolls wrapped in leaves of corn cobs. Sopa de marisco soup is extremely tasty. And, having eaten his fill, let's drink tequila!

Well, the appetite for sultry Mexico has woken up! The hottest tours are waiting!

P.S. Share your own delicious world experiences in the comments!

Melnikova Anastasia, gastroexpert Online Tours

The concept of "Russian cuisine" is as broad as the country itself. The names, tastes and composition of the dishes vary considerably depending on the region. Wherever the representatives of society moved, they brought their traditions into cooking, and at the place of residence they were actively interested in the culinary tricks of the region and rapidly introduced them, thereby adapting them to their own ideas about healthy and tasty food. Thus, over time, on the territory of a huge country, their own preferences were formed.

History

Russian cuisine has a rather interesting and long history. Despite the fact that for quite a long time the country did not even suspect the existence of such products as rice, corn, potatoes and tomatoes, the national table stood out for an abundance of aromatic and tasty dishes.

Traditional Russian dishes do not need exotic ingredients and specialized knowledge, however, great experience is required to prepare them. The main components throughout the centuries were turnips and cabbage, all kinds of fruits and berries, radishes and cucumbers, fish, mushrooms and meat. Cereals such as oats, rye, lentils, wheat and millet were not left aside.

The knowledge of yeast dough was borrowed from the Scythians and Greeks. China made our country happy with tea, and Bulgaria talked about the methods of making peppers, zucchini and eggplants.

Many interesting Russian dishes were adopted from the European cuisine of the XVI-XVIII centuries, this list includes smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become unique culinary brands of the state.

Main ingredients

It's not a secret for everyone that our state is mainly a northern country, winter is long and harsh here. Therefore, food that is eaten must necessarily provide a lot of heat to help survive in such a climate.

The main components that made up Russian folk dishes are:

Potato. A variety of dishes were prepared from it, fried, boiled and baked, chops, potato pancakes, pancakes, soups were also made.
Bread. This product occupies a significant place in the diet of the average Russian. Such a food is striking in its variety: these are croutons and crackers, just bread, bagels and a huge number of types that can be enumerated indefinitely.
Eggs. Most often, they are boiled or fried, and on their basis a large variety of dishes are prepared.
Meat. The most commonly consumed types are beef and pork. Many dishes are made from this product, for example, zrazy, chops, cutlets, etc.
Butter. It is very popular and is added to many ingredients. They eat it and just spread it on bread.

Also, traditional Russian dishes were very often prepared from milk, cabbage, kefir and yogurt, mushrooms, fermented baked milk, cucumbers, sour cream and bacon, apples and honey, berries and garlic, sugar and onions. In order to make any meal, you must use pepper, salt and vegetable oil.

List of popular Russian dishes

Rationality and simplicity are considered the peculiarity of our cuisine. This can be attributed to both the cooking technology and the recipe. A huge number of first foods were popular, but their main list is presented below:

Cabbage soup is one of the most popular first courses. A huge number of options for its preparation are known.
Ukha was popular in all its varieties: burlak, double, triple, combined, fishing.
Rassolnik was most often prepared Leningrad, home and Moscow with kidneys, chicken and goose offal, fish and cereals, roots and mushrooms, corn, meatballs, with lamb brisket.

Flour products also played an important role:

pancakes;
dumplings;
pies;
pancakes;
pies;
cheesecakes;
crumpets;
kulebyaki;
donuts.

Cereal dishes were especially popular:

porridge in pumpkin;
pea;
buckwheat with mushrooms.

The meat was most often stewed or baked, and semi-liquid dishes were made from offal. The most favorite meat dishes were:

fire cutlets;
Stroganoff beef;
veal "Orlov";
bird in the capital;
pork roll in Russian;
giblet stew;
hazel grouse in sour cream;
boiled scars.

Sweet foods were also widely featured:

compotes;
jelly;
fruit drinks;
kvass;
sbiten;
honey.

Ritual and forgotten dishes

Basically, all the dishes in our cuisine have ritual significance, and some of them have been going on since the days of paganism. They were consumed on fixed days or on holidays. For example, pancakes, which were considered sacrificial bread among the Eastern Slavs, were eaten only at Maslenitsa or at a commemoration. And Easter cakes and Easter were prepared for the holy holiday of Easter.

Kutya was served as a memorial meal. The same dish was also boiled for various celebrations. Moreover, each time it had a new name, which was timed to coincide with the event. "Poor" prepared before Christmas, "rich" - before New Year, and "hungry" - before Epiphany.

Some old Russian dishes are undeservedly forgotten today. Until recently, there was nothing tastier than carrots and cucumbers boiled with honey in a water bath. The whole world knew and loved national desserts: baked apples, honey, various gingerbread cookies and jams. They also made cakes from berry porridge, previously dried in the oven, and "parenki" - boiled pieces of beets and carrots - these were children's favorite Russian dishes. The list of such forgotten foods can be continued indefinitely, as the cuisine is very rich and varied.

Traditional Russian drinks include kvass, sbiten and berry fruit drinks. For example, the first of the list has been known to the Slavs for over 1000 years. The presence of this product in the home was considered a sign of well-being and wealth.

Vintage dishes

Modern cuisine, with all its huge variety, is very different from the past, but still strongly intertwined with it. To date, many recipes have been lost, tastes have been forgotten, most products have become unavailable, but everything should not be erased from the memory of Russian folk dishes.

Human traditions are closely related to food intake and have evolved under the influence of a wide variety of factors, among which all kinds of religious abstinence play the main role. Therefore, in the Russian lexicon, words such as "fasting" and "meat-eater" are very often found, these periods constantly alternated.

Such circumstances had a strong impact on Russian cuisine. There is a huge number of dishes made from cereals, mushrooms, fish, vegetables, which have been seasoned with vegetable fats. On the festive table there were always such Russian dishes, the photos of which can be seen below. They are associated with an abundance of game, meat, fish. Their preparation takes a significant amount of time and requires certain skills from the chefs.

Most often, the feast began with snacks, namely mushrooms, sauerkraut, cucumbers, pickled apples. Salads appeared later, during the reign of Peter I.
Then they ate such Russian dishes as soups. It should be noted that the national cuisine has a rich set of first courses. First of all, these are cabbage soup, hodgepodge, borscht, fish soup and botvinia. This was followed by porridge, which was popularly called the foremother of bread. On meat-eating days, chefs prepared exquisite dishes from giblets and meat.

Soups

Ukraine and Belarus had a strong influence on the formation of culinary preferences. Therefore, the country began to prepare such Russian hot dishes as kuleshi, borscht, beetroot soup, soup with dumplings. They have become a part of the menu, but national dishes such as cabbage soup, okroshka, and fish soup are still popular.

Soups can be divided into seven types:

Cold, which are prepared on the basis of kvass (okroshka, turi, botvinya).
Vegetable decoctions, they are made in water.
Dairy, meat, mushroom and noodle dishes.
Everyone's favorite cabbage soup belongs to this group.
High-calorie hodgepodge and pickle, prepared on the basis of meat broth, and have a slightly salty-sour taste.
This subcategory includes a variety of fish concoctions.
Soups that are made only with the addition of cereals in vegetable broth.

In hot weather, it is very pleasant to eat cool Russian first courses. Their recipes are very diverse. For example, it can be okroshka. Initially, it was prepared only from vegetables with the addition of kvass. But today there are a large number of recipes with fish or meat.

A very tasty old dish of botvinia, which has lost its popularity due to the complexity of preparation and high cost. It included fish such as salmon, sturgeon and stellate sturgeon. A variety of recipes can take from a couple of hours to a day to prepare. But no matter how complicated the meal is, such Russian dishes will give a real gourmet great pleasure. The list of soups is very diverse, as is the country itself with its nationalities.

Soaking, salting, pickling

The easiest way to prepare blanks is to urinate. We stocked up on such Russian dishes from apples, lingonberries and cranberries, blackthorns, cloudberries, pears, cherries and mountain ash. There was even a specially bred apple variety on the territory of our country, which was perfect for such preparations.

According to the recipes, additives such as kvass, molasses, brine and malt were distinguished. There are practically no special differences between salting, pickling and urinating, often it is only the amount of salt used.

In the sixteenth century, this spice ceases to be a luxury, and everyone in the Kama region begins to actively engage in its extraction. Stroganov factories alone by the end of the seventeenth century produced more than 2 million poods per year. At this time, such Russian dishes arose, the names of which remain relevant to this day. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method helped to reliably preserve and preserve favorite foods.

Fish and meat

Russia is a country in which winter takes quite a long time, and food should be nutritious and satisfying. Therefore, the main Russian dishes always included meat, and very diverse meat. Perfectly cooked beef, pork, lamb, veal and game. Basically, everything was baked whole or cut into large pieces. The dishes made on skewers, which were called "spit", were very popular. Sliced meat was often added to porridge, and pancakes were also stuffed with it. Not a single table could do without fried ducks, hazel grouses, chickens, geese and quails. In a word, hearty Russian meat dishes have always been held in high esteem.

Recipes for fish dishes and preparations are also striking in their variety and quantity. These products did not cost the peasants anything at all, since they caught large quantities of "ingredients" for them on their own. And in the years of famine, such supplies formed the basis of the diet. But expensive species like sturgeon and salmon were served only on big holidays. Like meat, this product was stored for future use, it was salted, smoked and dried.

Below are some recipes for original Russian dishes.

Rassolnik

It is one of the most popular dishes based on pickles and sometimes brine. This dish is not typical of other cuisines of the world, like, for example, hodgepodge and okroshka. During its long existence, it has changed significantly, but is still considered a favorite.

The prototype of the usual pickle can be called kalya - this is a rather spicy and thick soup, which was cooked in cucumber pickle with the addition of pressed caviar and fatty fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved food appeared. Today's recipes are very diverse, which is why they are vegetarian or not. Such primordially Russian dishes use beef, offal and pork as a basis.

To prepare a dish known to all, it is necessary to boil meat or offal for 50 minutes. Then send bay leaves and peppercorns, salt, carrots and onions there. The last of the ingredients is peeled and cut crosswise, or it can simply be punctured with a knife. Everything is boiled for another 30 minutes, then the meat is removed, and the broth is filtered. Next, fry is made from carrots and onions, the cucumbers are rubbed on a grater and also laid out there. The broth is brought to a boil, the meat is chopped into pieces and added to it, it is covered with rice and finely chopped potatoes. Everything is brought to readiness and seasoned with vegetables, let it boil for 5 minutes, add herbs and sour cream.

Aspic

This dish is consumed cold; for cooking, the meat broth is thickened to a jelly-like mass with the addition of small pieces of meat. It is very often considered a type of aspic, but this is a serious misconception, since the latter obtains such a structure thanks to agar-agar or gelatin. Jellied meat tops Russian meat dishes and is considered an independent dish that does not require the addition of substances for gelling.

Not everyone knows that several hundred years ago such a popular dish was prepared for the king's servants. Originally it was named jelly. And they made it from the leftovers from the master's table. The waste was finely chopped, then boiled in broth, and then cooled. The resulting food was unsightly and dubious in taste.

With the country's fascination with French cuisine, many Russian dishes, the names of which also came from there, have slightly changed. The modern jellied meat, which was called galantine, was no exception. It consisted of pre-cooked game, rabbit and pork. These ingredients were ground together with eggs, then diluted with broth to the consistency of sour cream. Our chefs turned out to be more resourceful, therefore, through various simplifications and tricks, galantine and jelly were transformed into a modern Russian jellied meat. The meat was replaced with pork head and leg, and beef ears and tails were added.

So, in order to prepare such a dish, you need to take the gelling ingredients, which are presented above, and simmer them for at least 5 hours over low heat, then add any meat and cook for a few more hours. First, you must add carrots, onions and your favorite spices. After the time is over, you need to strain the broth, disassemble the meat and put it on plates, then pour the resulting liquid and send it to freeze in the cold.

Today, not a single feast is complete without this food. Despite the fact that all Russian home-style dishes take a lot of time, the cooking process is not particularly difficult. The essence of jellied meat has remained unchanged for a long time, only its base is transformed.

Russian borsh

He is considered very popular and loved by everyone. For cooking, you will need meat, potatoes and cabbage, beets and onions, parsnips and carrots, tomatoes and beets. Spices such as pepper and salt, bay leaf and garlic, vegetable oil and water are sure to be added. Its composition can change, the ingredients can be added or subtracted.

Borscht is a primordially Russian dish, for the preparation of which it is necessary to boil meat. Previously, it is thoroughly washed and poured with cold water, and then it is brought to a boil over medium heat, the foam is removed as it appears, and then the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions are cut in half rings, carrots and tomatoes are rubbed, and cabbage is finely chopped. At the end of cooking, the broth must be salted. Then cabbage is sent to it, the mass is brought to a boil, and the whole potato is laid. We are waiting for everything to be half-ready. Onions, parsnips and carrots are fried a little in a small frying pan, then everything is poured over with tomatoes and carefully stewed.

In a separate container, it is necessary to steam the beets for 15 minutes so that they are cooked, and then transfer them to the roast. Next, the potatoes are removed from the broth and added to all the vegetables, after which they are kneaded a little with a fork, as it should be soaked in the sauce. We simmer everything for another 10 minutes. Next, the ingredients are sent to the broth, and several bay leaves and pepper are thrown there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The cooked dish must be infused for 15 minutes. It can also be made without adding meat, which makes it great for fasting, and thanks to the variety of vegetables it will still be incredibly tasty.

Dumplings

This culinary product consists of minced meat and unleavened dough. It is considered a famous dish of Russian cuisine, which has ancient Finno-Ugric, Turkic, Chinese and Slavic roots. The name comes from the Udmurt word "pelnyan", which means "ear of bread". Analogs of dumplings are found in most cuisines of the world.

The story tells that this product was very popular during the wanderings of Ermak. Since then, such a dish has become the most beloved among the inhabitants of Siberia, and then the rest of the regions of wider Russia. This dish consists of unleavened dough, which requires water, flour and eggs, and pork, beef or lamb is chopped for the filling. Quite often, the filling is made from chicken with the addition of sauerkraut, pumpkin and other vegetables.

In order to prepare the dough, you need to mix 300 ml of water and 700 grams of flour, add 1 egg and knead the hard dough. For the filling, mix the minced meat together with finely chopped onions, pepper and salt a little. Next, roll out the dough and use the mold to squeeze out the circles, into which we put a little minced meat and pinch into triangles. Then we boil water and boil until the dumplings float up.