RUSSIAN NATIONAL CUISINE Made by: First course student Public Administration faculty Kaluga branch of Russian Academy of National Economy and Public Administration Kuznetsov Kirill
TIME FOR EATING Russian people usually ate four times a day and five times a day in working period, that is in summer. There were certain structure of accept food then: 1. Breakfast ( «perehvatka» ): 6 -7 a. m. 2. Dinner: 11 -12 a. m. 3. Lunch: 14 -15 p. m. 4. Supper: 18 -19 p. m. 5. After Supper ( «pauzhin» ): 22 -23 p. m.
Oven - traditional cooking of Russian people. It has your features (it expresses in various dishes and tastes), depending on geographical position. This cuisine was formed with elements of Slavic and other peoples, which lived on the territory of modern Russia, food. One of the main particularity of Russian art is a practically fry-up absence, because the most of food prepare on oven, so ordinary people used boiling, extinction and yellowing stage as principal methods of cooking.
GENERAL CHARACTERISTIC 1. Cooking vegetables and fruit with pickling, salting 2. Bread is rye 3. Salt don’t add in bakery products 4. Huge variety of soups 5. Making «kisel» of rye, oat and pea flour 6. A turnip was a basic vegetable in Russian cuisine before expansion of potato 7. Sour cream is the main seasoning sauce for different dishes 8. The church influenced on cuisine much, so dishes of fish and mushrooms, grains and vegetables, forest berries and herbs dominated over one of meat.
SEVERAL WORDS ABOUT… Bread: A) As a rule, bread was prepared of rye flour, also Pie add barley flour there. Karavai people could B) So delicious dainty as «kolatch» , Russian made of wheat flour. C) Ordinary people usually eat «tolokno» , it’s Hvorost flour, which have more helpful elements for organism, than grinded flour. D) Also people made pies with meaty, fishy, curd and berry filler. E) As tradition, Russian baked round loaf – Kurnik «caravai» , to holiday, for example: wedding. Karavai
SEVERAL WORDS ABOUT… Soups: A) «Shchi» - traditional Russian soup, which basic ingredient is cabbage(fresh or sauerkraut). People can add there: potato, beef, mushrooms, carrot, parsley, garlic, onion, dill, etc. B) «Borsch» - common dish for many of Slavic peoples, including Russian. This soup is prepared on the base of beet. In addition we may append there: cabbage, potato, carrot, onion, tomato, meat and spices. C) «Rossolnik» - dish of Russian cuisine, which made around the main element – pickles. According to your taste, you can add there: meat, offal, brine, herbs, etc. D) «Fresh-soup» - more one participant of Russian tableful. The principal component is fish. Also you could append there: carrot, potato, onion, vodka, etc. Borsch Shchi Sour-cream Rossolnik Fresh-soup
SEVERAL WORDS ABOUT… Meat: Beef stroganoff Boiled salted pork amount of different Russian people use the huge kind of meat: beaf, chicken, pork, lamb; among fowl ordinary people often eat hare, wild boar meat, moose, etc. Among the most popular Russian dishes of meat, we can mark: cutlets, beef stroganoff, cold boiled pork, etc. Cutlets
SEVERAL WORDS ABOUT… Drinks: Among native Russian beverages we can mark: kvass, sbiten, fruit-drink. Kvass Sbiten There were about 500 sorts of kvass in XV century in ancient Russia. Alcoholic drinks: Despite of myth about famous Russian drunkenness, there weren’t beverages with concentration of alcohol more 6 %. Men used mead, Braga, beer and kvass. Mead
SEVERAL WORDS ABOUT… Desserts: As a sweet dish, Russian prepared various flour products, baked fruits and berries (baked apples), honey, jam. Bakery products: honey-cakes, kolatch, etc.
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