Recipes of Slavic dishes that have survived to this day. Recipes of Russian national cuisine with photos

Some traditional old dishes are not only not eaten today, but many have not been heard of. Perhaps this happened because they were characteristic of the peasant environment, and were uncommon in the urban, petty-bourgeois environment. Remember the immortal Nekrasov: “Eat prison, Yasha, there is no milk ...” Yes, and they cooked these dishes in a Russian oven. It is often impossible to cook them on a gas or electric stove.

Recipes

Eat. But we have never met primordially Slavic, one might say, ancient Slavic recipes for Christmas. Accordingly, we will fill this gap with a number of these original Slavic recipes.

Why are we suddenly talking about ancient Slavic recipes? Because Christmas is coming soon - an ancient Slavic holiday. Like Ivan Kupala, the roots of this event go back to hoary pagan antiquity, to the rites of worship of the sun (after all, it is not in vain that when caroling with them, the symbols of the sun are worn and sung songs that attract spring). Well, to meet such old holiday modern dishes somehow it’s not so, or something ... That’s why we prepared this article - so that the celebration could become more authentic, so to speak 🙂 Although, of course, it doesn’t matter which holiday to coincide with these delicious and healthy ancient Slavic dishes.

Ancient Slavic recipes for Christmas at first glance may seem like a very strange phrase. And indeed: if now all the Slavs are modern, then where do the ancient recipes come from? Well, we won’t go into details (for those who are interested, you can read the article “ Etymology, charm and ancient Slavic runes" or " Connection of the Trinity and mermaids" Or " Western fortress of the Slavs - Slavenburg", and also use other sources). It is important for us that the recipes from this article are not found in daily nutrition modern Slavs (at least the civilized part of them 🙂) So these dishes may well be called ancient Slavic.

And, most importantly, whatever you call the dish, it will not become less tasty! Therefore, let's start preparing dishes and drinks according to ancient Slavic recipes. And let's start with the first dish, which subsequently gave rise to such a well-known product as. But before it was called differently:

Ancient Slavic recipe "Perun's Chowder"

Please note that while observing the original Slavic in this recipe can not include potatoes. It also does not include pepper and other oriental spices. So is salt, by the way. But enter green onion, parsley, dill and other "folk" seasonings. Whereas the components of this dish are as follows:

• sour cabbage
• sour
• greens
• garlic

The proportions of the ingredients, unfortunately, have not been preserved since ancient Slavic times ... But, as practice has shown, arbitrary mixing of these ingredients leads to the appearance of very delicious stew. Our ancestors were not fools to eat deliciously 🙂

Let's move on to the details. Kislyak is fermented spoiled milk. Preparing it is very simple - you need to leave fresh milk warm for a day. How fatter milk, the tastier the sour - and, therefore, our Perun's stew.

Sauerkraut is a must-have ingredient. It is fermented in any known way convenient for you, or it is bought in a store, and before cooking it is cut into small pieces. Greens - any. Garlic - any. Please note that traditionally, Perun's stew was prepared not with meat specially prepared for it, but with the remains of other meat dishes, mainly meat cut from the bones, by the way, as softer and more tender. In the old Russian Pokhyobka of Perun, they preferred to combine the meat of a pig, turkey and black grouse, i.e. lean pork, poultry and game. However, in our modern conditions any meat will do.

The procedure for preparing Perun's stew is very simple. First you need to fry the meat. In general, it is assumed that it is fried in a dry frying pan quite a bit, until blood appears. But you can fry it quite traditionally - it is unlikely that the ancestors will be offended 🙂

Then this meat is mixed with sour, finely chopped sauerkraut, finely chopped greens, crushed garlic are added there. All this is thoroughly mixed, insisted as long as there is enough patience - and eaten with pleasure!

After the first dish, you can move on to the second dish.

Boar roast "Gift to Veles"

We’ll make a reservation right away: you won’t find a boar with fire during the day (in this regard, our Slavic ancestors were much more lucky). Yes, and the taste of the boar is very specific (since sexually mature male animals do not differ in taste that everyone likes). So let's replace it with pork. And add:

• cranberry (cherry) juice;
• salo;
• kvass;
• greens as desired for decoration.

The procedure for preparing roast "Dar Veles" is very simple. First you need to marinate the pork. Let's say half a kilo. We cut it into manageable pieces. Pour the juice over the top pieces, add a spoonful of honey and mix. Leave for a while (from an hour to a day).

We cut the fat, throw it into the pan. We get a greased frying pan. We make the fire very strong, heat the pan. Throw in the marinated meat and immediately mix thoroughly. Due to the fact that the fire is very strong, a kind of protective crust is formed on the meat, which keeps the juice “inside”. We continue to fry and stir over strong (or moderate - as you are used to) fire. The ancients fried a little, today you can fry to taste.

At the end of cooking, we again make a larger fire and pour in a little bit of kvass (for example, a quarter or a third of a glass) - so that it is almost completely dried up almost immediately, leaving its bready flavor to the cooked meat. Accordingly, then take out the meat and sprinkle with herbs to taste

As a result, with the right approach, we have a real roast “Dar Veles”: tender, very juicy meat with a specific bready taste on the outside and a delicate sour taste of cherries or cranberries inside with a slight hint of honey.

As an alternative second course, you can cook

Required Ingredients:

• flour coarse grinding, eggs, etc. for yeast dough;
• cheese;
• chicken
• buckwheat
• greens
• sour cream.

To maintain authenticity, you can make a dough - knead a thin dough and leave it for a day, bacteria such as yeast will start there. But you can just use yeast and make the usual standard yeast dough. Of course, it is advisable to do this without sugar and salt, since our ancestors simply did not have them. By the way, sugar can be replaced with honey.

Next, the filling is prepared: boil the buckwheat until half cooked, finely chop the cheese, lightly fry the chicken and chop it finely (you can not fry too much, it will come in the oven), finely chop half the greens and mix everything. Add some sour cream.

On a baking sheet, form the base of the pie, lay out the filling, finish the pie and put in the oven. Bake for forty minutes. Readiness is checked by the readiness of the test with a match. When the cake is ready, sprinkle with herbs, spread with the remaining sour cream.

Eat hot and enjoy the ancient Slavic taste!

And finally - a drink from the ancient Slavs.

Ingredients: mint, honey and juice to taste (for example, apple). Finely crush the mint, chop (you can in a blender). Mix with juice and honey. Drink with pleasure 🙂

Bon appetit with ancient Slavic recipes!

It is no longer a secret to anyone that our entire history is falsified and some historical episodes and facts are filled with complete nonsense and nonsense, many of them are outright lies. There is no side of social life that has not been touched by the pen of the covetous of history.

The presence of veche administration in the city of Novgorod was documented as early as 362 (!). And if there was a city, there was trade and crafts. Russian morocco, where saffron was used as a red dye. Contrary to the established opinion, spices appeared in Rus' much earlier than the West got acquainted with them. Even the names of the dishes say: “the ear with cloves was called black ear, with white pepper, and naked without spices. And the use of spices for drinks and honey is out of the question. But in order...

Russian cuisine has always been purely national, that is, it was based on customs, and not on art. The best cook was the one who could use in the diet of dishes all the products from the preparations from the forest, the garden, from the slaughter of livestock, i.e. it was non-waste "production". Therefore, changes in dishes were introduced imperceptibly, under one name there could be all kinds of fillers and ingredients.

In Rus', they ate mostly rye bread, it was an accessory to every table, and even after the formation of the monarchy, it was preferred to everyone else. The Russians even preferred it to wheat, attributed to it more nutritional value. The name bread meant actually rye. Sometimes, however, barley flour was mixed with rye flour, but this could not be a permanent rule, because barley was scarce.

After the advent of Christianity, wheat flour was used for prosphora, and at home for kalachi, which in general were a delicacy for the common people. holidays- from this and the proverb: "you can’t lure with a roll." best variety kalachi was baked from coarse flour in the form of small rings, - another variety was made from crushed flour, round rolls: these kalachi were called fraternal; there was a third kind called mixed rolls: they were baked from wheat flour half with rye.

This was done not only from a lack, but was found in such a mixture special taste: to royal table such rolls were served. In general, breads, both rye and wheat, were prepared without salt, and they always took care that the flour was fresh.

Domostroy, an example of a 16th-century master, advises baking bread mainly from flour that is already moldy, and teaches him to lend the same flour to anyone who asks. Foreign chroniclers of history refer to it, characterizing the life of the peoples of Rus'. And Domostroy Sylvester describes how to store and clean food, so he recommends using musty flour for livestock, and using only clean flour for food.

Since ancient times, oatmeal made from oatmeal with kvass or water has been in great use among the people; in dry form, it served as the main food in long trips and campaigns, from the 15th - 16th centuries it was sold to service people for food along with rye flour.

Gradually, pies were the most popular in Rus'. it universal dish sometimes replaced bread, served as a second course, dessert and delicacy. Maybe that's why the assortment of dishes in Russian cuisine was poor. After all, the filling of pies was all meat and fish products in all types of processing or preparations, vegetables, mushrooms, fruits and berries. Therefore, their baking was different.

According to the method of baking, they were spun (fried in oil) and hearth. Hearths were always made from leavened dough, sometimes spun from leavened dough, sometimes from unleavened dough. Flour for them was used wheat or crushed, depending on the importance of the day when they were prepared, rye pies were also baked.

All Russian pies in the old days had an oblong shape and various sizes; the big ones were called pies, the small pies. They were stuffed with mutton, beef and rabbit meat, chicken or a meat combination of several types such as lamb and beef lard, also meat and fish together, with the addition of porridge or noodles. On holidays, they baked pies with cottage cheese and eggs in milk, in cow's butter, with fish along with crumbled eggs, or with stewed, as the fish dish, prepared in the genus of cutlets, was called.

In the summer, pies were baked with all kinds of fish, especially with whitefish, snickers, dodoga, with fish milk alone or with elm, in hemp, poppy or walnut oil, crumbled fish was mixed with porridge or Saracen millet. Mushrooms are mentioned among the fillings of pies, especially with mushrooms, with poppy seeds, peas, juice, turnips, mushrooms, cabbage, in some vegetable oil, or sweet ones with raisins and various other berries.

Sweet pies were baked instead of cakes on holidays. In general, pies, with the exception of sweet ones, were served hot: between several types of fish soup.

Another type of cookie dough was loaf - rich bread, With different ways cooking. There was a beaten loaf, which was beaten with butter in a vessel, set - in the genus of Easter cake with milk, yatsky with a large number of eggs, a loaf with cheese, a fraternal loaf, and so on. Eggs, butter, or beef lard, cheese and milk served as an additive to the loaf, and different kinds it depended on how much flour to put and with what it was put and in what quantity. (prototypes of modern Italian pizzas).

Pastry biscuits included: kurnik, later called pasta, stuffed with chicken, eggs, lamb with butter or beef lard. Aladi (pancakes), boilers, cheesecakes, pancakes, brushwood, kissels. Alady was made from grain flour, eggs, cow butter, sometimes without eggs with nut butter and served generally with molasses, sugar or honey.

Huge pancakes were called command pancakes, because they were brought to ordered people for a wake. A similar meal was a kotloma, which differed from aladei in that the number of eggs in it was less; she was served with molasses. Cheesecakes were prepared from cottage cheese, eggs, milk with large quantity grain flour.

Pancakes were made red and dairy: the first from buckwheat, the second from wheat flour; milk and eggs were included in the last grade. Pancakes did not belong to Shrovetide, as now - the symbol of Shrovetide used to be pies with cheese and brushwood, - elongated dough with butter. They also baked dough cones, levashniks, rebaked, nuts: all these types were served in oil, cow, hemp, walnut, poppy.

Kissels were made from oatmeal and wheat flour and served with milk.

Porridge was prepared from cereals - oatmeal or buckwheat, millet porridge was rare. Of the dairy foods in use, there were boiled noodles with fresh, baked milk added to it, varenets, various types of milk porridge, sponge cheese made from cottage cheese with sour cream, and sour cheese.

Meat dishes were boiled or fried. Boiled ones were served in shtiah, ear, brine and under boiled; shti were whitened with sour cream during cooking, and not at the table. (Author's note: “shti - judging by the descriptions, this is a universal concentrated broth, to which vegetables, cereals and other products were added as needed. This was caused by the use of a Russian stove for cooking food, they put meat in a cauldron and put it in the oven to languish overnight , by the morning received the finished product).

The usual welded to shtyam was head and crumbled, fresh and sour cabbage. Buckwheat or other porridge was served with shtyam.

Soup was called soup or stew. A huge number of different spices belonged to the Russian fish soup in different forms: - the ear with cloves was called black ear, with white pepper, and naked without spices. The brine was a kind of current hodgepodge: meat was cooked in cucumber pickle with an admixture of spices. Any kind of sauce was called zvar.

Fried meat dishes were spun, sixth, baked, frying. Lamb was the most normal view meat dishes from spring to late autumn. Domostroy taught how to deal with mutton meat: having bought a whole ram, it was necessary to peel it and distribute parts of its meat for several days; the brisket was served on the ear or shti, shoulder blades and kidneys for fried; hooks were served under zvar, legs were stuffed with eggs, a tripe with porridge, a liver was excised with onions and wrapped with a membrane, fried in a pan, a lung was cooked with churned milk, flour and eggs, brains were taken out of the head and made from them a special stew or sauce with spices, and cold jelly was prepared from thickly boiled fish soup with lamb meat, putting it on ice.

Barren cows served for beef, so beef generally bore the name of yalovichina in the old days. Yalovits was bought in the fall and killed, the meat was salted for good, and the offal, which included lips, ears, heart, legs, liver, tongues, served for everyday food and was served under jelly, under zvars, with porridge, for fried. In general, Russians ate little fresh beef, and ate more salty.

Many kept their pigs in the yards and fattened them for a year, and before severe frosts (October, November) they pricked them. Pork meat was salted or smoked and ham was used for winter shti, and the head, legs, intestines, stomach were served fresh in various preparations, such as: head under jelly with garlic and horseradish, sausages were made from the intestines, stuffing them with a mixture of meat, buckwheat porridge , flour and eggs. Hams and ham were prepared for years.

Hares were served scented (wind), brine (boiled in brine), and under boils, especially sweet ones. There were people who considered hares to be unclean animals, as they are now, but others explained that eating a hare is not a sin, you just need to watch so that it is not strangled during the persecution. Stoglav, echoing the old recipes (rules), forbade the sale of hares at auction without bleeding. The same warning was issued by the Moscow patriarch in 1636, but nowhere is it seen that the church was armed against eating hares in general. Along with hares, some shunned, or at least were wary of venison and elk, but the meat of these animals was a luxury of princely and boyar celebrations ...

Chickens were served in shtiah, fish soup, brine, fried on horns, skewers, called by the way they are cooked, narozhny and skewered. Shchi with chicken were called rich shtami and were always whitened. To fried chicken they usually served something sour: vinegar or lemon. Smoking raffled (?) - chicken sauce with Saracen millet, raisins and various spices; smoking boneless - boneless chicken sauce stuffed with lamb or eggs with saffron stew (!).

Sumptuous dinners were served with special dishes chicken navels, Neck, Liver And Heart. Other birds eaten were ducks, geese, swans, cranes, herons, black grouse, hazel grouses, partridges, quails, and larks. Ducks - in shtyah and fried, geese - sixth, stuffed with buckwheat and seasoned with beef lard, geese were also used to make polki (?), Which they ate in winter with horseradish and vinegar. Goose, generally from birds, giblets went into the ear or into special dishes under the zvars.

Fritillaries, black grouse and partridges - winter dishes - were usually served: the first seasoned with milk, others fried with plums and other fruits. Swans at any time were considered a gourmet dish: they were served under the zvar with topeshki, i.e. cut slices of kalach, dipped in cow butter.

Swan giblets, like goose giblets, were served with honey zvar, sometimes with beef, or in pies and bakes. There was a lot of other game in Rus' and it was cheap, but in general the Russians did not really like it and did not use it much. Each meat had its garden and spicy seasonings; so turnips went to the hare, garlic to beef and lamb, onions to pork.

When counting meat dishes, one cannot fail to mention one original dish, which was called "hangover": these are sliced ​​\u200b\u200bcold lamb mixed with finely chopped pickles, cucumber pickle, vinegar and pepper; used for hangovers.

The Russian state abounded in fish, which constituted half the year of ordinary food. Common types of fish were: salmon brought from the north from Korela, Shekhonian and Volga sturgeon, Volga whitefish, Ladoga Ladoga and syrt, Belozersky sniffers and fish of all small rivers: pike perch, crucian carp, pike, perch, bream, char, piskary, ruff, vandysh, tufts, loaches.

According to the method of preparation, the fish was fresh, dried, dry, salted, hanging, wind-blown, steamed, boiled, plucked for good, smoked. According to the customary custom to buy food supplies for the house in bulk, everywhere they sold a lot of fish cooked for use with salt.

The homely owner bought a large stock for household use and put it in the cellar, and so that it would not deteriorate, he hung it out in the air, and this was called weathering: then the fish was already called hanging, and if it was well weathered, then windmill.

Since then, the fish was no longer in the cellar, but in the dryer in layers and rods; seam fish was placed on dryers attached to the walls, and rod fish in a heap under the matting. All cities in Rus' are located near rivers, so fish was the main product, and even in lean years - so the main one.

Hot fish dishes were shti, fish soup and brine. Fish soup was made from various fish, mostly scaly ones, as well as from fish giblets mixed with millet or cereals and with a large addition of pepper, saffron and cinnamon (!). According to the methods of preparation in the Russian table, the ear was ordinary, red, black, guardian, sluggish, sweet, plast, they threw bags or crushers made from dough with crushed fish into the ear.

Shti was made sour with fresh and salted fish, sometimes with several varieties of fish together, often with dry fish in the form of powdered flour, pies with fish fillings or porridge were served with these hot dishes. Brine was usually prepared from red fish: sturgeon, beluga and salmon. Hot meals were served with pies with various fish fillings and porridge.

A dish called fish porridge, sometimes with an admixture of meat, the same porridge was put in pies. They prepared fish meat in the form of cutlets, mixed it with flour, doused it with nut butter, added spices and baked it: this was called a fish loaf. fried fish served drenched in some kind of poison.

Caviar was among the usual foods: fresh granular sturgeon and whitefish were in general use, as well as pressed, bagged, Armenian - irritating and wrinkled - with an admixture of caviar of other fish, which was consumed with vinegar, pepper and crushed onions. Except raw caviar, also used caviar boiled in vinegar or poppy milk and spun. Also in use were caviar or caviar pancakes: it was whipped, after a long beating, caviar, with an admixture of coarse flour, and then steamed.

As fillers in pies or in addition to meat and fish, Russian food included herbal products: they ate sour and set cabbage, salted plums and lemons, soaked apples, beets with vegetable oil and vinegar, pies with peas stuffed with vegetable substances, buckwheat and oatmeal porridge with vegetable oil, onions, oatmeal jelly, levashniks, pancakes with honey , loaves with mushrooms and millet, various kinds of boiled and fried mushrooms (oily mushrooms, milk mushrooms, morels, mushrooms), different preparations from peas: broken peas, grated peas, strained peas, pea cheese, that is, firmly downed crushed peas with vegetable oil, pea flour noodles, poppy milk cottage cheese, horseradish, radish and various vegetable preparations: decoction of vegetables and kolivo (?).

Russian delicacies consisted of fresh fruits or cooked in molasses, with honey and sugar. These fruits were partly southern (native) origin, partly imported. The owners used apples and pears in molasses and kvass, that is, they put them in barrels and poured them with molasses, then closed them, but not tightly, so that “the sour spirit came out”, or, having selected fresh apples, they cut holes in them and poured molasses into them.

Fruit drinks were made from berries, used with water, lingonberry water was made from lingonberries. There used to be a delicacy called levashi: it was made from raspberries, blueberries, currants and strawberries. The berries were first boiled down, then rubbed through a sieve and then boiled again, already with molasses, stirring thickly during cooking, then this thick mixture was laid out on a board, previously oiled, and placed in the sun or against the fire; when it dried, they rolled it into tubes.

Another delicacy was pastila, made from apples. The apples were put in a sieve and steamed, then rubbed through a sieve, put molasses and steamed again, interfered, beaten, crushed, then laid out on a board and allowed to rise up, finally, they were put in copper, tinned worked, letting it turn sour, and overturned down . Pastila was also made from other fruits and berries, for example, from viburnum.

Radish in molasses was prepared in this way: first, the rare root was chopped into small slices, blown onto knitting needles so that the slice did not collide with another slice, and dried in the sun or in ovens, after baking bread; when there was no moisture left in the plant, they pounded it, sifted it on a sieve, meanwhile boiled white molasses in a pot and, having boiled it, poured it into rare flour, adding various spices there: pepper, nutmeg, cloves, and, having sealed the pot, put it in the oven for two days and two nights. This mixture should be thick, like pressed caviar and was called mazunya; the same ointment was prepared in a similar way from dry cherries.

From the watermelons that were brought to Rus' from the lower reaches of the Volga, we prepared such a delicacy: cutting a watermelon with two fingers from the bark into pieces no thicker than paper, they put it in lye for a day, meanwhile they boiled molasses with pepper, ginger, cinnamon and nutmeg and then put watermelon there. In a similar way, delicacies were prepared from melons.

Russians boiled imported fruits in sugar and molasses: raisins with branches, currants, figs, ginger and various spices. Ordinary Russian delicacy there was a concoction prepared from wine berries, raisins, dates, cherries and other fruits with honey, sugar or molasses, with a large amount of cloves, cardamom, cinnamon, saffron, ginger and other spices, one kind of concoction was called honey (honey), the other was leavened .

All kinds of gingerbread or gingerbread - old national cookies - should also be referred to delicacies.

The drinks used by Russians in the old days were kvass, fruit drink, beer, honey. Kvass served as the main drink of all the people. Everywhere in the settlements one could meet both kvass-brewing establishments and kvass-makers selling kvass. Kvass was of different types: in addition to the simple, so-called wheat kvass, made from barley or rye malt, there were honey and berry kvass. Honey was prepared from honey dispersed in water, filtered, with an admixture of kalach instead of yeast, or kvass. This solution stood for some time with a kalach, then it was poured into barrels. Its quality depended on the variety and quantity of honey.

Berry kvass was made in the same way from honey and water with the addition of berries, cherries, bird cherry, raspberries and other berries. (Kvasnik is a large baked malt cake that serves as a leaven in the manufacture of kvass).

The original and best Russian drink was honey; all travelers who visited Muscovy unanimously recognized the dignity of our honey and glorified it in distant lands. Honeys were boiled and set; the first were brewed, the second only poured. In addition, according to the method of preparation and according to various seasonings, honey had names: simple honey, fresh honey, white, red, bar honey, boyar honey, berry honey.

Honey, called obar, was prepared as follows: a honeycomb was sprinkled with warm water, filtered through a fine sieve so that the honey separated from the wax, then they put hops there, placing half a bucket of hops on a pood of honey, and boiled in a cauldron, constantly removing the foam with a sieve, when this liquid was boiled down to the point that only half of it remained in the cauldron, then they poured it out of the cauldron into a measuring tank and cooled it not in extreme cold, and threw in a piece of rye bread rubbed with molasses and yeast, let the liquid sour, preventing it from so that it oxidized completely, they finally poured it into barrels.

Boyar honey differed from obar honey in that, when honey was dispersed, honeycomb was taken six times more than water; it sour in merniks for a week, then it was poured into a barrel, where it stood for another week with yeast; then it was already poured with yeast, steamed with molasses and finally poured into another barrel. Berry boiled honey was prepared in this way: the berries were boiled with honey until they completely boiled (boiled), then this mixture was removed from the fire; she was allowed to settle, then she was strained, poured into honey, already boiled before with yeast and hops, and sealed.

The set meads were prepared like kvass, but with yeast or hops, and therefore differed from kvass in their hoppy properties. The put berry honey was a refreshing and pleasant drink. It was usually made in summer from raspberries, currants, cherries, apples, and so on.

They put fresh ripe berries, poured water (probably boiled) and allowed to stand until the water took on the taste and color of the berries (two or three days), then the water was drained from the berries and the wax separated from the wax was put into it pure honey, observing that a cup of honey came out in two or three waters, according to the desire to give the drink more or less sweetness, then they threw in several pieces of baked crust, yeast and hops, and when this mixture began to turn sour, they took out the bread away so that it did not accept the taste of bread, yeast-leavened honey was left for five to eight days in a warm place, and then removed and placed in a cold one. Some threw spices there: cloves, cardamom, ginger. The honey was kept in tarred barrels and was sometimes so strong that it knocked you off your feet.

To the category soft drinks treated Birch juice or berezovets, harvested in April from birches.

Beer, probably a later addition, was made from barley, oats, rye, and wheat. It was brewed in state-owned breweries at taverns, and wealthy people who had permission to prepare drinks at home made it for household use in their yards and stored it in glaciers under snow and ice. Russian beer, according to foreigners, was tasty, but cloudy. Some owners steamed it with molasses, that is, they decanted the finished beer from the yeast and poured it into another barrel, then, taking a bucket of this beer, adding molasses there, boiled it to boiling water, then caught a cold and poured it back into the barrel, and sometimes added berry mixtures there. The latter kind of beer was called counterfeit beer.

(The tavern from ancient times meant an inn. Tsar Ivan IV first opened a tavern with intoxicating drinks, for his guardsmen, on Balguch in Moscow, which caused discontent among the people. Under Alexei Mikhailovich, this phenomenon had already appeared in every city, and then the soldering began people).

An old Russian proverb about drunkenness goes like this:

“I pour only three cups for the prudent - one for health, which they will drink first, the second for love and pleasure, the third for sleep, the wise who have tasted it will return home.

The fourth bowl is not ours, but is characteristic of insolence, the fifth stirs up noise, and the sixth fury and fights.

Here is what foreigners wrote about Russian cuisine:

“The culinary art of the Russians consisted of many dishes, but the impurity and even more garlic and onion smell made them almost inedible, moreover, almost all dishes were seasoned with hemp oil or spoiled cow oil. Foreigners say that the only good dishes for Russians were cold ones (Meyerbeer, p. 37).

Until the end of the seventeenth century, the Russians did not know other garden greens, except for simple cabbage, garlic, onions, cucumbers, radishes, beetroots and melons. Lettuce our ancestors did not sow and did not eat; Bruin says that in his time the Russians began to breed "salleri", but they did not know asparagus and artichokes, despite the fact that the first grew wild in their fields. The first artichokes were brought to St. Petersburg from Holland in 1715. Russians in the old days did not eat veal, or hare, or pigeon meat, or crayfish, or anything at all that died by itself (Reitenfels, 198); also they considered unclean all animals that were killed by women.

“The Russians didn’t know how to salt fish well, just as they don’t know how to do it now: it stank with them; but the common people, according to the remark of foreigners, not only did not turn away from it, but even preferred it to fresh. Taking a fish in his hands, the Russian brought it to his nose and tried: did it stink enough, and if there was little stink in it, then he put it down and said: it’s not ripe yet!

How do you like this characteristic, which is very far from reality, which can be easily found in old editions and archives:

“During the table of 1671, the patriarch brought the great sovereign “household food in three articles of four foods: the first article: live steam pike, live steam bream, live steam sterlet, white fish back; second article: fritter, live fish body, live pike fish ear, live fish body pie; third article: live head of pike, half head of live sturgeon, beluga mother-in-law; Drinks were brought: Ren, and Romanea, and Bastre.

But how did the father himself eat?

So, “on Wednesday, the first weeks of Great Lent (1667), dishes were prepared for His Holiness the Patriarch: even bread, paposhnik, sweet broth with millet and berries, pepper and saffron, horseradish, toast, cold stomped cabbage, cold peas, jelly cranberry with honey, grated porridge with poppy juice and so on. On the same day, the following were sent to the patriarch: a goblet of Romanea, a goblet of Rhenskago, a goblet of Malvasia, a grain bread, a strip of watermelon, a pot of molasses with inbir, a pot of mazuli with inbir, three cones of kernels.

This is the reality, and the same throughout our history ... But still we will continue.

In old Rus', drinks were stored in glaciers or cellars, of which there were sometimes several at home. They were made with different departments in which barrels were placed, in the summer in ice. The barrels were pregnant or semi-pregnant. The capacity of both was not always and everywhere the same, in general, you can put a pregnant barrel in thirty, and a semi-pregnant one in fifteen buckets.

Domostroy Silverst lists food stocks:

“And in the cellar and on the glaciers, and on the cellars, bread and kolachi, cheeses, eggs, slaughtered, and onions, garlic and all kinds of meat, fresh and corned beef, and fresh and salted fish, and fresh honey, and boiled meats, and fish jelly, and any supply of estomy (edible) cucumbers, and salted and fresh cabbage, and turnips, and all sorts of vegetables, and mushrooms, caviar, and rosola set, and fruit drink, cherry in molasses, and raspberry, and apples, and pears, and melons, and watermelons in molasses, and plums, and lemons, levanniks and marshmallows, apple kvass and lingonberry water. And all sorts of honey, and beer - sychenye and plain, etc. ".

A dozen hams and fresh meat, dried meat and corned beef, also all kinds of fish, and salting in barrels here cabbage and plums, lemons in barrels (!), pickled apples and all kinds of berries, everyone loved salty for good, and not only used it, as already mentioned , meat and fish are more salted, but also seasoned with salt and vinegar different vegetables and fruits: cucumbers, plums, apples, pears, cherries. Household owners always had several vessels with such pickles, pumped with stones and notched into the ice.

Pepper, mustard and vinegar were always placed on the table as a necessity for dinner, and each guest took as much as he wanted. Russians liked to add spicy seasonings to all kinds of dishes, and especially onions, "garlic" and saffron. From the large use of garlic, Russians, according to foreigners, carried with them bad smell. Foreigners confessed that they could not eat the stinking Russian fish soup, which sometimes contained only garlic in addition to fish and water.

Need to fix here modern history, which hides the use of spices by Russians in order to erase ancient trade from Russian history, trade relations not only with Persia, but also with India.

Among the spices used by our ancestors, there was one more - Hing or, in modern terms, asafoetida. It is still very popular in India, whose chefs say that after using asafoetida, the body can even digest iron nails. This is of course exaggerated, but this spice normalizes the digestive tract and removes all evil spirits from the body.

Asafoetida was in great use in ancient Rus' and it has a very persistent smell of rotten garlic. So we should be grateful to our ancestors who used these spices for many centuries, leaving us, somewhere at the genome level, excellent stomachs, which is what distinguishes us from the inhabitants of Europe.

Having deleted these spices from history, we have lost its use in modern times, although the old inhabitants of Central Asia still use it in some places and it still grows throughout Central Asia.

On the site: "Nature knows" you can get acquainted with this seasoning.

The concept of "Russian cuisine" is as broad as the country itself. The names, taste preferences and composition of dishes differ quite significantly depending on the region. Wherever the representatives of society moved, they brought their own traditions to cooking, and at the place of residence they were actively interested in culinary tricks region and rapidly implemented them, thereby adapting them to their own ideas about healthy and delicious food. Thus, over time, in the territory of a vast country, their own addictions were formed.

Story

Russian cuisine has a rather interesting and long history. Despite the fact that for quite a long time the country was not even aware of the existence of such products as rice, corn, potatoes and tomatoes, the national table was distinguished by an abundance of fragrant and tasty foods.

Traditional Russian dishes do not require exotic ingredients and specialized knowledge, however, their preparation requires a lot of experience. The main ingredients throughout the centuries have been turnips and cabbage, all kinds of fruits and berries, radishes and cucumbers, fish, mushrooms and meat. Grains such as oats, rye, lentils, wheat and millet were not left aside.

The knowledge about yeast dough was borrowed from the Scythians and Greeks. China pleased our country with tea, and Bulgaria spoke about the methods of cooking pepper, zucchini and eggplant.

Many interesting Russian dishes were adopted from European cuisine of the 16th-18th centuries, including smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become a kind of culinary brands of the state.

Main Ingredients

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

The main components that made up the Russians folk dishes, are:

• Potato. Various dishes were prepared from it, fried, boiled and baked, they also made chops, potato pancakes, pancakes, soups.
• Bread. This product occupies a significant place in the diet of the average Russian. Such food is striking in its diversity: these are croutons, and crackers, just bread, bagels and great amount types that can be listed indefinitely.
• Eggs. Most often they are boiled or fried, and already on their basis a large number of various 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.
• Oil. 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 lard, apples and honey, berries and garlic, sugar and onions. In order to make any dish, you must use pepper, salt and vegetable oil.

List of popular Russian dishes

Rationality and simplicity are considered a feature of our cuisine. This can be attributed both to the technology of preparation and to the recipe. A huge number of first dishes were popular, but the main list of them is presented below:

• Shchi 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: burlatskaya, double, triple, team, fishing.
• Rassolnik was most often prepared Leningrad, home and Moscow with kidneys, chicken and goose giblets, with fish and cereals, roots and mushrooms, corn, meatballs, lamb brisket.

Flour products also played an important role:

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

Cereal dishes were especially popular:

• porridge in a 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;
• offal stew;
• hazel grouse in sour cream;
• boiled scars.

Sweet foods were also widely represented:

• compotes;
• jelly;
• fruit drinks;
• kvass;
• sbiten;
• honeys.

Ritual and forgotten dishes

Basically, all the dishes of our cuisine have a ritual meaning, and some of them have been going back since pagan times. They were used on fixed days or on holidays. For example, pancakes, which were considered Eastern Slavs sacrificial bread, they ate only at Maslenitsa or at the wake. And Easter cakes and Easter were prepared for the holy feast of Easter.

Kutya was served as a funeral meal. The same dish was boiled on various celebrations. And each time it had a new name, which was timed to coincide with the event. The "poor" was preparing before Christmas, the "rich" - before the New Year, and the "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, a variety of gingerbread and jams. They also made cakes from berry porridge, previously dried in the oven, and “boys” - boiled pieces of beets and carrots - these were favorite Russian children's 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 from the list has been known to the Slavs for over 1000 years. The presence of this product in the house was considered a sign of prosperity and wealth.

vintage dishes

Modern kitchen with everything huge variety very different from the previous one, but still strongly intertwined with it. To date, many recipes have been lost, tastes have been forgotten, most products have become inaccessible, but Russian folk dishes should not be erased from memory.

The traditions of people are closely connected with food intake and developed under the influence of a wide variety of factors, among which all kinds of religious abstinences play the main role. Therefore, in the Russian lexicon, such words 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 amount of dishes from cereals, mushrooms, fish, vegetables that have been seasoned vegetable fats. On the festive table there have always been such Russian dishes, photos of which can be seen below. They are associated with an abundance of game, meat, and fish. Their preparation takes considerable time and requires certain skills from cooks.

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

Soups

Strong influence on the formation culinary passions provided by Ukraine and Belarus. Therefore, the country began to cook such Russian hot dishes as kuleshi, borscht, beetroot, soup with dumplings. They are very firmly included in the menu, but still national dishes such as cabbage soup, okroshka, ear are still popular.

Soups can be divided into seven types:

1. Cold, which are prepared on the basis of kvass (okroshka, turi, botvinya).
2. Vegetable decoctions, they are made on the water.
3. Dairy, meat, mushroom and noodles.
4. Shchi, a favorite dish of all, belongs to this group.
5. High-calorie hodgepodges and pickles, prepared on the basis of meat broth, and have a slightly salty-sour taste.
6. A variety of fish broths fell into this subcategory.
7. 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 varied. 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 botvinya, which has lost its popularity due to the laboriousness of preparation and high cost. It included such varieties of fish as salmon, sturgeon and stellate sturgeon. Various recipes may require from a couple of hours to a day for their preparation. But no matter how difficult the food is, such Russian dishes will bring great pleasure to a real gourmet. The list of soups is very diverse, like the country itself with its own nationalities.

Urination, salting, fermentation

by the most in a simple way for the preparation of blanks is urinating. They stocked up such Russian dishes from apples, lingonberries and cranberries, sloes, cloudberries, pears, cherries and mountain ash. On the territory of our country there was even a specially bred variety of apples, which was perfect for such preparations.

According to the recipes, such additives 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 ceased to be a luxury, and everyone in the Kama region began to actively engage in its production. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods a 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 has helped to reliably preserve and preserve your favorite products.

Fish and meat

Russia is a country in which winter takes quite a long time, and food must be nutritious and satisfying. Therefore, the main Russian dishes have always included meat, and very diverse ones. Perfectly cooked beef, pork, lamb, veal and game. Basically, everything was baked whole or cut into large pieces. Dishes made on skewers, which were called "twisted", were very popular. Chopped meat was often added to cereals, 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 cost nothing to the peasants at all, since they caught the "ingredients" for them on their own in large quantities. And in the years of famine, such supplies formed the basis of the diet. But expensive views, 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 a few recipes of primordially Russian dishes.

Rassolnik

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

The prototype of all the usual pickle can be called Kalya - it is quite spicy and thick soup, which was cooked in cucumber brine with the addition pressed caviar and oily fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved dish appeared. Today's recipes are very diverse, so they are both vegetarian and non-vegetarian. Such primordially Russian dishes use beef, offal and pork as a basis.

To prepare a well-known dish, you need to boil meat or offal for 50 minutes. Next, 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 pierced with a knife. Everything is boiled for another 30 minutes, then the meat is removed and the broth is filtered. Next, a frying of carrots and onions is done, 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 poured with rice and finely chopped potatoes. Everything is brought to readiness and dressed with vegetables, let it boil for 5 minutes, add greens and sour cream.

Aspic

This dish is eaten cold, thickens for cooking. meat broth to a jelly-like mass with the addition small pieces meat. It is very often considered a kind of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Kholodets leads Russian meat dishes and is considered an independent dish that does not require the addition of gelling agents.

Not everyone knows that several hundred years ago such popular dish prepared for the servants of the king. Initially, it was called studen. And they made it from the remnants of the master's table. Waste was chopped rather finely, then boiled in broth, and then cooled. The resulting dish was unsightly and questionable in taste.

With the passion of the country french cuisine many Russian dishes, whose names also came from there, have changed a little. The modern jelly, which was called galantine, was no exception. It consisted of pre-boiled 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 modern Russian jelly. The meat was replaced pig head and a leg and added beef ears and tails.

So, to prepare such a dish, you need to take the gelling components that 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, carrots, onions and your favorite spices are added. After the time is up, you need to strain the broth, disassemble the meat and arrange it on plates, then pour it with the resulting liquid and send it to harden in the cold.

Today, not a single feast can do without this dish. Despite the fact that all Russian home-style dishes take a lot of time, the process of preparing this is not particularly difficult. The essence of aspic remains unchanged for a long time, only its basis is transformed.

Russian borsh

It is considered very popular and loved by all. For cooking, you will need meat, potatoes and cabbage, beets and onions, parsnips and carrots, tomatoes and beets. Be sure to add spices such as pepper and salt, Bay leaf and garlic, vegetable oil and water. Its composition can change, ingredients can be added or subtracted.

Borscht is a traditional Russian dish that requires boiling meat. First, it is thoroughly washed and poured. cold water, and after that it is brought to a boil over medium heat, the foam is removed as it appears, and after that the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions are cut into half rings, carrots and tomatoes are rubbed, and cabbage is thinly 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. In a small frying pan, onions, parsnips and carrots are fried a little, then everything is poured with tomatoes and carefully stewed.

In a separate container, it is necessary to steam the beets for 15 minutes so that they cook, and then transfer them to the roast. Next, the potatoes are removed from the broth and added to all the vegetables, after which they knead 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 a few bay leaves and pepper are also thrown there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The prepared dish must be infused for 15 minutes. It can also be made without the addition of meat, then it is perfect for fasting, and thanks to the variety of vegetables, it will still remain incredibly tasty.

Dumplings

it culinary product comprises 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 "bread ear". Analogues of dumplings are found in most cuisines of the world.

The story tells that this product was very popular during the wanderings of Yermak. Since then, this dish has become the most favorite among the inhabitants of Siberia, and then the rest of the regions of wide Russia. This dish consists of unleavened dough, for which you need water, flour and eggs, and pork, beef or lamb are minced for the filling. Quite often, the filling is prepared 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 a stiff dough. For the filling, mix the minced meat with finely chopped onion, pepper and salt a little. Next, the dough is rolled out and with the help of a mold we squeeze out circles into which we put a little minced meat and pinch into triangles. Then boil water and boil until the dumplings float.