Top Culinary Schools For Baking And Pastry Foods of Russia

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Foods of Russia

In short, Russian cuisine can be divided into four main categories:

Old Russian cuisine (9-16 years);

In the middle ages, many Russian drinks became national: mead, khmel, kvass, cider. Beer appeared in 1284. In 1440-1470s Russia discovered vodka made from rye grain. Until the 17th century, milk and meat were not popular. Meat cooked in shchi (cabbage soup) or kasha was not roasted at all until the 16th century.

Old Moscow dishes (17th century):

Beginning with Peter the Great, Russian rulers borrowed culinary customs and traditions from Western Europe. Wealthy dignitaries who traveled to Western Europe brought foreign chefs to add to their repertoire. It was at this time that minced meat was introduced into Russian cuisine: chops, casseroles, pates and biscuits became very popular, along with non-Russian (Swedish, German, French) soups, which appeared in the 17th century: solyanka (eg cow). soup) and rassolnik (potato and pickle soup) contained brines, lemons and olives appeared immediately and were hppily included in the diet. It was at this time that famous foods such as black caviar and salty, jellied fish appeared.

In the 16th century Kazan and Astrakhan Khanates along with Bashkiria and Siberia were conquered by Russia. New foods such as raisins (raisins), dried apricots, figs, melons, melons, lemons and tea appeared for the first time, which made people happy. During the short growing season, even poor farmers could eat a variety of fruits, along with drying them during the long winter months. Foreign chefs cooked their own national dishes, which combined Russian cuisine. There was also a time for German sandwiches, butter, French and Dutch cheeses.

Petersburg cuisine (late 1800s-1860s)

The French have expanded the basics by adding traditional Russian meats, fish, mushrooms and pickled vegetables that can be a surprise to visitors. Because winter lasted nine months in some areas, preserved foods were a large part of the Russian diet, and families stored as much food as possible to last through the long winter. These included smoking, salting, soaking, and foaming. Cabbage can be used throughout the winter to make shchi, or used as a filling for dumplings. Dipped apples were often served to guests or other dishes. Pickled cucumbers were a staple in many dishes, including several traditional soups. Salted and dried meat and fish are eaten after religious fasting and before holidays. Overall, it was a nutritious food, and many economic groups used what was available.

Traditional Russian cuisine is heavily influenced by stuffed dumplings, stews, soups, potatoes and cabbage:

+ Borscht is one of the most popular dishes in Russia, a chunky, cold stew made with beets and topped with sour cream.

+ Beef Stroganoff – pieces of beef cooked in a sauce of butter, white wine, sour cream (called ‘smetana’ in Russia), mustard and onion; eaten straight or poured over rice or noodles

+ Sweet and Sour Cabbage – cooked in red wine vinegar, applesauce, butter and onion. chopped apples, sugar, bay leaves

+ Solyanka soup – hearty soup made from large groups of beef and/or pork, cooked for hours on low heat with garlic, tomatoes, peppers and carrots.

+ Golubtsy.- Chopped or minced beef wrapped in cabbage and steamed / boiled until cooked; found throughout Eastern Europe

+ Olivia. – a kind of potato salad made with pickles, eggs, bologna and carrots mixed with mayo

+ Blini – thin, pancake-like pancakes with savory or sweet fillings such as beef, caviar, or apples

+ Potato Okroshka.- cold soup made from buttermilk, potato and onion, garnished with dill; Vichyssoise (often attributed to the French, invented at the Ritz Carlton in NYC in 1917 but disputed by French chefs, who insist they invented it)

+ Knish – mashed potato, beef, onion and cheese stuffed inside dry and deep fried/baked cookies

+ Khinkali – ground beef dumplings with cilantro

+Khachapuri – a thick, crispy bread shaped like a boat and filled with various melted cheeses

+ Zharkoye – beef stew made with potatoes, carrots, parsley, celery, spices and garlic, cloves, and dill; served hot sour cream

+ Pelmeni – dumplings made from thin unleavened dough, filled with minced meat, mushrooms and onions.

+Shashlik – classic shesh kebab

+ Tula Gingerbread – similar to our gingerbread, but you can have jam or nuts

+ Pirozhki – pastries filled with meat, potatoes, cabbage or cheese, similar to the Polish pierogi

+ Morozhenoe (rich ice cream); ok hey… now you talkin’

+ Chak-Chak (a Russian experiment on funnel cakes… can we do that?)

You will notice the absence of fresh salad greens, seafood, pasta and rice. And, of course, Russia is not known for their spices. Although Chicken Kiev is often credited to several NYC restaurants that claim to have created it, not to Russian chefs or restaurateurs. (gee… you don’t believe anything these days).

So the next time you start craving borscht or kinkali, you might want to whip yourself. There isn’t an abundance of Russian restaurants anywhere in the US or a desire for them. Few people think of blinis or knish when preparing a Sunday dinner. But who knows? You might just discover a whole new world of food when you stick your toe into Russian food (dear, that didn’t go so well). Do the same.

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