The most popular dishes from around the world. The best national dishes of the world

National cuisine is one of those things that people do. In general, getting to know the local cuisine is quite interesting, and sometimes even dangerous. Our review will allow you to learn more about the most exotic dishes, without having to try them.

1. Salmi candy, Finland

Finland produces a wide variety of sweets, but salmiac sweets are something that every tourist who comes there should try. Unusual lozenges are made from ammonia and hydrochloric acid. Traditional Finnish salmiakki are produced in the form of a rhombus or a rich black diamond.

2. Hachinoko, Japan

3. Natto, Japan

Natto are fermented soybeans that have a specific smell and taste, as well as a sticky, viscous texture.

4. Oil Bombs for the Brave Heart, USA

5. Jelly salad, USA

6. Salad with Snickers, USA

A simple, sweet and very "healthy" salad of finely chopped Snickers and fruit generously dressed with whipped cream.

7. Kholodets, Russia

8 Surströmming, Sweden

The peeled herring is salted, placed in an open dish and left for fermentation, and after a while it is sorted into cans and put on the shelves. Knowledgeable people recommend opening a jar with such a herring exclusively in the fresh air, as the aroma can literally knock you off your feet.

9 Vegemite, Australia

Vegemite is Australia's most famous national dish. A thick paste made from leftover beer wort and vegetable flavorings, most often spread on bread, crackers, or sandwiches.

10. Lutefisk, Norway

11 Olive Bread, USA

The most delicious and intriguing dishes that have long become the calling card of their countries!

Tapas in Barcelona, ​​Spain

Doner kebab in Istanbul, Turkey The traditional doner kebab is grilled lamb on a bed of rice, and many restaurants in Turkey still serve it this way. However, nowadays the culture of fast food is gaining momentum, and the dish has been somewhat transformed. Now the usual doner for everyone is rather pieces of meat wrapped in pita, fried on a spit, mixed with salad and sauce. And nowadays it has become a kind of tradition to eat hearty doner in Istanbul, and then wander through the narrow streets of Sultanahmet or along the Bosphorus, sometimes stealthily wiping off the remnants of the sauce and shaking pieces of lettuce from the chin.

Pasta in Naples, Italy

Steam dumplings - Shanghai, China

Feijoada in Rio de Janeiro, Brazil

Gumbo in New Orleans, USA

Couscous in Casablanca, Morocco

Nasi goreng in Penang, Malaysia

Curry in Mumbai, India

Hot dog in New York, USA

Well, of course! Russian kitchen!

1 /30

• — Cornish pasture, UK —

  The dish is typical of the southwestern regions of England, but it is common throughout the country. Cornish pasta is an oval-shaped pie with a filling that can be various types of meat or vegetables.

• — Peking Duck, China —

  The hallmark of Chinese cuisine is the duck. It is rubbed with honey and baked in the oven. Peking duck is served with sauces and tortillas.

• — Tandoori chicken, India —

  The homeland of this spicy poultry dish is the Indian state of Punjab. From there, tandoori chicken spread throughout India. Before cooking, the chicken is marinated in yogurt with various spices, and then baked in a special tandoori oven.

• — Sushi, Japan —

  Japanese cuisine is unimaginable without sushi. This dish consists of rice and fillings of meat, vegetables or fish.

• — Falafel, Israel —

  Although the history of this dish began in Egypt, it was in Israel that it became the culinary symbol of the country. This is due to the incredible popularity of the dish among local residents. Falafel is balls of chickpeas or beans with the addition of herbs and spices. They are fried in oil until golden brown and served with sauce and flatbread.

• — Haggis, Scotland —

  The national dish of Scotland was invented by the poor during the time of the poet Robert Burns, who decided to use sheep offal to good use. The heart, liver and lungs of the animal are mixed with onions, bacon, spices, they stuff the mutton stomach with them and boil it. Haggis is served with mashed turnips and potatoes.

• — Paella, Spain —

  The main ingredients of the national Spanish dish are rice, saffron and olive oil. In regional variations, seafood, chicken or vegetables are added to them. The dish is a symbol of Valencia.

• — Kimchi, Korea —

  The main place in Korean cuisine is occupied by kimchi - pickled vegetables with spicy spices. The main component of the dish is Chinese cabbage. Hot peppers, onions, ginger and garlic and other vegetables to taste or plants of the cruciferous family are added to it.

• — Moules frites, Belgium —

  Fish and seafood are considered one of the key ingredients in Belgian cuisine. It is with the use of seafood that the popular national dish moules frites is prepared. It consists of two components: fresh mussels and the second national treasure of the country - french fries.

• — Pad Thai, Thailand —

  Pad Thai is the symbol of Thai cuisine. For the most delicious variations of it, you should go to street food vendors. The dish includes rice noodles, tamarind sauce, shrimp, roasted peanuts and a number of other additional ingredients. Pad thai is prepared in a wok using a quick frying method.

• — Currywurst, Germany —

  Germany is famous all over the world for all kinds of sausages and sausages. But the inhabitants of the country most of all liked the sausage with sauce of ketchup or tomato paste and curry powder. It is she who is considered one of the culinary symbols here.

• — Empanada, Chile —

  A pie with various fillings is popular throughout Latin America. In Chile, this dish is considered national. The classic pie is stuffed with finely chopped beef with onions and olives.

• — Bunny chow, South Africa —

  One of the culinary symbols of South Africa is cooked in half a rectangular loaf of bread. The crumb is taken out of it and filled with bean curry, meat or vegetables.

• — Wiener schnitzel, Austria —

  This dish is one of the most famous outside of Austria. Schnitzel is made from veal, which is dipped in flour, eggs and breadcrumbs. The meat is fried in a large amount of oil and served with green or potato salad, or boiled potatoes.

• — Mole Poblano, Mexico —

  The main culinary asset of Mexico is a spicy thick sauce with cocoa. In it, locals stew turkey or chicken.

• — Pastilla, Morocco —

  One of the most iconic dishes of Moroccan cuisine is the pie. It is prepared from puff pastry and stuffed with the meat of young pigeons or chicken, fish and offal.

• — Pelmeni, Russia —

  One of the first associations that arise at the mention of Russian cuisine is, of course, dumplings. A dish of unleavened dough stuffed with minced meat would not refuse to try any foreigner who dreams of one day reaching vast Russia.

• — Chili crab, Singapore —

  The author of the dish is an unknown street vendor, who in 1956 tried to fry crab in chili sauce. The experiment turned out to be more than successful: now fried in a mixture of onions, garlic, ginger and chili, and then stewed in tomato sauce, crab is Singapore's hallmark.

• — Haukarl, Iceland —

  Iceland is perhaps the only place on the planet where you can try the jerky of the Greenland polar shark or just the giant shark. The dish, which has its roots in the days of the Vikings, is a national treasure here.

• — Koshari, Egypt —

  The national dish of Egyptian cuisine is a mixture of rice, pasta and lentils seasoned with tomato-vinegar sauce. The dish can be found both in eateries and in restaurants that specialize only in cooking koshari.

• — Mazguf, Iraq —

  In a special way, fried fish is a culinary symbol of Iraq. The fish is cut along the ridge, unfolded like a book and fried, impaled on stakes, over an open fire.

• — Meat Pie, Australia, New Zealand —

  A pie stuffed with chopped meat or minced meat with the addition of onions, mushrooms and cheese is considered the national dish of two countries at once: Australia and New Zealand. According to statistics, the average Australian eats 12 of these meat pies a year.

• — Dener kebab, Turkey —

  This dish has many names, but many people know it as shawarma. To prepare the national Turkish dish, pita bread and filling are used, which can consist of lamb, chicken, beef, as well as all kinds of spices and fresh vegetables.

• — Ceviche, Peru —

  The dish is common in many Latin American countries, and its recipe may vary from country to country. But Peru is considered to be the birthplace of ceviche. Here, finely chopped raw fish of various varieties, marinated in lime juice, is served with sweet potato, toasted corn or cassava.

• — Pho, Vietnam —

  Pho noodle soup is one of the symbols of Vietnamese cuisine. Soup noodles are usually made from rice flour, and either beef, chicken, or fried fish is added to the soup before serving.

• — Stegt Flask, Denmark —

  Fried pork with potatoes and parsley sauce in 2014 was recognized as the national dish of Denmark. Stegt flask is one of the most popular Danish dishes.

• - Feijoada, Brazil -

  According to one version, the dish was invented more than 300 years ago by slaves who were brought from Africa to Brazil. Subsequently, it became a local culinary symbol. A dish is prepared from beans, meat products and cassava flour.

• — Nyama on Irio, Kenya —

  A traditional Kenyan dish is a steak (nyama), served with a side dish of iriyo, consisting of mashed potatoes, peas, butter and corn.

• — Forikol, Norway —

  The hallmark of Norwegian cuisine, forikol, is made from lamb, flour and cabbage, which are stewed for several hours. Served with boiled potatoes.

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 marketplace for questions and answers), they decided to conduct a survey on this topic. Users had to name one dish each, which they considered the most “cult” for their country. The result is a list of 35 national dishes representing 35 countries.

Australia: float pie

Float pie is known as a hangover cure. It's a meat pie floating in a bowl 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 Wiener Schnitzel is a very thin piece of battered veal, breaded, fried to golden brown in a large amount of fat or butter. As a side dish to it, as a rule. serve potatoes or rice, and decorate with lemon and parsley.

Argentina: asado

An asado grill can be found in every self-respecting Argentine family. In essence, this is meat cooked on coals, but its taste depends on many subtleties, and this is usually done by men - asadors. The composition of the dish includes meat, homemade sausage, glands, kidneys and black pudding. Asado is served with bread, salad, chimichurri sauce and red wine.

Belgium: Mussels with French Fries

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

Mussels are cooked in many different ways (wine, oil, herbs or tomato sauce) and served with salty, crispy French fries. And washed down with a cold Belgian beer.

Brazil: feijoada

Brazil is a country with a rich and varied culinary tradition, so picking just one dish is not easy. However, Quora users settled on feijoada, a dish of black beans, roasted 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 the soup. The shape of xiao long bao is even more similar to khinkali. They are made from different types of meat and steamed in special bamboo baskets.

Croatia: Pag cheese

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

Egypt: molohea

Different variations of this dish are prepared throughout North Africa, but it has gained particular popularity in its homeland - in Egypt.

The Egyptian version is made from the leaves of molohei (a bitter-tasting vegetable) that are stripped from the stems, chopped and boiled in a broth with coriander and garlic. Moloheya 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 during frying meat to make puddings. Roast beef with dripping pudding is now considered the national dish of England.

Georgia: khachapuri

Khachapuri is a juicy, viscous flatbread stuffed, usually 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 considerably by region, so finding one dish that represents the whole country is almost impossible. 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, then it will be tandoori chicken. Pieces of chicken are marinated in yoghurt with spices, and then baked over high heat in a clay oven. It is usually served with vegetables and rice.

Indonesia: Terang Bulan Pie

This is a semi-circle-shaped sweet cake filled with all sorts of goodies - chocolate chips, grated cheese, peanut pieces and even bananas. Such pies are sold by street vendors throughout Indonesia.

Italy: pizza

The classic Italian pizza is made with a very thin base and a topping consisting of fresh tomatoes, mozzarella, basil and various meat products. In Italy, pizza is considered an art and pizzaioli are artists.

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 katsudon - a thin pork chop with an egg, which is placed on top in 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, beef broth and, of course, several types of chili. And they prepare mole 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 with little to grow. Since the winters in this country are long, it was necessary to stock up on fish before the first snow and somehow store it. Pickled fish turned out to be a good way out.

Philippines: adobo

Adobo is called a popular spice 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 is translated as “little Frenchwoman. It is a sandwich of two square slices of white bread, between which there is a piece of meat, a slice of ham stuffed with olives and black pudding. All this is covered with melted cheese and put in a plate with tomato sauce. The francesinha is usually served with french fries and a mug of cold beer.

Romania: sarmale

Sarmale is the Romanian version of cabbage rolls or dolma. It is minced rice and meat, baked in small salted cabbage or grape leaves. Considered a winter dish.

Russia: borscht

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

Saudi Arabia: Kasbah

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

Scotland: smoked salmon

Served on toasted wholemeal bread with butter or curd cheese paste. The Scots love to drizzle lemon juice over fish.

Slovakia: cheese dumplings

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

Slovenia: Kranjska sausage

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

South Africa: biltong

This is a South African variety of cured meat. Most often, biltong is made from beef, but it also works well with other types of meat, such as ostrich. Thin strips of meat are marinated with various spices and salt and dried.

South Korea: panchang

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

Spain: Jamon Iberico

For the production of this ham, a special breed of Iberian 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. Ready jamon 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 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. As a dressing, tahini, hummus or hot sauce is used.

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 a hamburger, Americans recommend taking a milkshake and french fries.

Venezuela: pabellon criollo

This Venezuelan national dish includes minced beef, rice, black beans and cheese. Typically pabellon criollo is served with a fried egg and fried plantain.

Based on materials

The concept of "Russian cuisine" is as broad as the country itself. 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 the culinary tricks of the region and quickly introduced them, thereby adapting them to their own ideas about healthy and tasty 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 existence of such products as rice, corn, potatoes and tomatoes was not even suspected in the country, 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 Russian 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 a huge number of species 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.
• 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 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 cooked Leningrad, home and Moscow with kidneys, chicken and goose giblets, 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 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 feast of Easter.

Kutya was served as a funeral meal. The same dish was boiled for 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, various 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 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 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 various 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 number of dishes from cereals, mushrooms, fish, vegetables, which have been seasoned with vegetable fats. On the festive table there were always 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, pickled 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 prepared delicious dishes from offal and meat.

Soups

Ukraine and Belarus had a strong influence on the formation of culinary preferences. 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. A variety of recipes can require from a couple of hours to a day to prepare. 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

The easiest way to prepare 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 extraction. 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 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 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.

Kalya can be called the prototype of the usual pickle - this is a rather spicy and thick soup, which was cooked on cucumber brine with the addition of 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 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 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 a popular dish was 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 country's passion for French cuisine, many Russian dishes, whose names also came from there, have changed a bit. 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 with a pig's head and leg, and beef ears and tails were added.

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 with cold water, and then brought to a boil over medium heat, 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 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

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 "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, such a dish has become the most beloved 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.