Traditional Russian Food Recipes And Cuisine
Russia is a vast multi-ethnic country with a tradition of rich agriculture, has a huge amount to offer to the art of cooking. Many Russian cuisine is derived from the traditional food of the peasants to eat vast country's huge rural.
Harvest rye, wheat, millet, barley, provides the material for beer and vodka of course bread, cereal, pancakes, and quus (bread drink). Other common ingredients as well as a variety of vegetables, fish, poultry, not only games, which includes mushrooms, fruit, honey. In addition, you can look at some Russian cuisine is still the historical influence of neighboring countries, Persian, Ottoman, Russian, such as this.
Austria, Germany, most of the imported goods and household staff of the Russian aristocracy, (which reigned from 1762 to 1796) to choose from the time of Catherine from France in particular. Horus Prince Krumlov calf beef stroganoff, sharlotka and (Charlotte Luce): the result is a plethora of new dishes, Infact Franco-Russian cuisine was an entirely new part of the cuisine, including "Russian" the most famous.
Highlight some of the Russian cuisine is as follows.
- Okroshka - kvas traditional cold soup made from (bread drink). Okroshka can be prepared in a breed meat, fish and vegetables. Combination of a neutral tasting vegetables (for example, potatoes, turnips, rutabagas turnips (yellow), carrots and cucumber, etc.) (in addition to the mainly green onion, celery, chervil, dill, parsley or tarragon) vegetables, and spicy soup has been used in making. May be added to the spice black pepper, mustard and pickles, and cucumber like this.
- Teur - variation of okroshka is, use the vegetables instead of bread.
- Spicy and sour soup thick - Soljanka. There are three main varieties: meat, fish and mushrooms. Of cucumber pickles, usually contain cabbage salted mushroom, cream, dill and also to all variants.
- Is a variant of Russian borscht - Borshch. Vegetable soup, which was made with beets, may be added to meat, cabbage, potatoes.
- Cabbage soup of traditional - Shchi. There are many varieties, for example, the poor are usually made the soup from the cabbage and onion simply, subspecies rich meat, carrot, parsley, spices and herbs, sour ingredient (the latter Smetana (sour cream), to add or include apples, pickles may be water.)
- Studen is (Kholodets) - a small amount of pork and beef jelly vegetables, and spices. Food is prepared by boiling the meat from the long, cool the dish. Cooking, if it has been served with Smetana (sour cream), and garlic and crushed mustard or horseradish, you can use as combined with the other dishes, or may be eaten cold.
- Russia is a form of shish kebab - Shashlyk. Shashlyk has alternately slices of meat and onion.
- Pan fried small meatloaves made with pork or beef - Katlyeti.
- Was filled (made with egg add the flour) dough thin ground meat (which may be using a mixture of all three of beef, lamb, or pork) - Pelmeni. Spices garlic, onion, hot peppers like this, you are mixing the filling. Pelmeni (though they were fried in boiling oil after sometimes) and cooked by boiling, butter and sour cream are served.
- Bread and pies filled with the filling of what is cooking - piroshki. Contains a mixture of mashed potatoes, or fried meat, boiled the traditional stuffing, fish, and onion, chopped egg, onion, sour cream and chopped hard-boiled eggs and egg and.
- Blini - cake, made from buckwheat flour and wheat thin, usually topped with sour cream and caviar either.
- Stoganoff beef - another dish with roots in Russia and France, perhaps the exact details of its exact origin has been lost - but it may have been named after the Stroganov family, perhaps. Cuisine is made up from part of sautéed beef served in the source of the sour cream.
- The Franco-Russian cuisine Russian ambassador was created by Urbain Dubois, Prince ol Krumlov, to France - Veal Prince Ol Krumlov. Veal Orloff is a meat stew of veal, bechamel sauce and topped with (white sauce), cheese, and onion puree with a layer of mushrooms, sliced into slices, browned in the panggangan between each slice.
- Luce of Charlotte - it, along with (sponge cake of light sweet small) mold, finger of woman, chef Marie Antoine Careme French has been adopted in Alexander I. Emperor be filled with a custard made of Bavarian cream in the flour ( thickening) and gelatin dessert and liqueur flavor that was created by the cold.
More info
Harvest rye, wheat, millet, barley, provides the material for beer and vodka of course bread, cereal, pancakes, and quus (bread drink). Other common ingredients as well as a variety of vegetables, fish, poultry, not only games, which includes mushrooms, fruit, honey. In addition, you can look at some Russian cuisine is still the historical influence of neighboring countries, Persian, Ottoman, Russian, such as this.
Austria, Germany, most of the imported goods and household staff of the Russian aristocracy, (which reigned from 1762 to 1796) to choose from the time of Catherine from France in particular. Horus Prince Krumlov calf beef stroganoff, sharlotka and (Charlotte Luce): the result is a plethora of new dishes, Infact Franco-Russian cuisine was an entirely new part of the cuisine, including "Russian" the most famous.
Highlight some of the Russian cuisine is as follows.
- Okroshka - kvas traditional cold soup made from (bread drink). Okroshka can be prepared in a breed meat, fish and vegetables. Combination of a neutral tasting vegetables (for example, potatoes, turnips, rutabagas turnips (yellow), carrots and cucumber, etc.) (in addition to the mainly green onion, celery, chervil, dill, parsley or tarragon) vegetables, and spicy soup has been used in making. May be added to the spice black pepper, mustard and pickles, and cucumber like this.
- Teur - variation of okroshka is, use the vegetables instead of bread.
- Spicy and sour soup thick - Soljanka. There are three main varieties: meat, fish and mushrooms. Of cucumber pickles, usually contain cabbage salted mushroom, cream, dill and also to all variants.
- Is a variant of Russian borscht - Borshch. Vegetable soup, which was made with beets, may be added to meat, cabbage, potatoes.
- Cabbage soup of traditional - Shchi. There are many varieties, for example, the poor are usually made the soup from the cabbage and onion simply, subspecies rich meat, carrot, parsley, spices and herbs, sour ingredient (the latter Smetana (sour cream), to add or include apples, pickles may be water.)
- Studen is (Kholodets) - a small amount of pork and beef jelly vegetables, and spices. Food is prepared by boiling the meat from the long, cool the dish. Cooking, if it has been served with Smetana (sour cream), and garlic and crushed mustard or horseradish, you can use as combined with the other dishes, or may be eaten cold.
- Russia is a form of shish kebab - Shashlyk. Shashlyk has alternately slices of meat and onion.
- Pan fried small meatloaves made with pork or beef - Katlyeti.
- Was filled (made with egg add the flour) dough thin ground meat (which may be using a mixture of all three of beef, lamb, or pork) - Pelmeni. Spices garlic, onion, hot peppers like this, you are mixing the filling. Pelmeni (though they were fried in boiling oil after sometimes) and cooked by boiling, butter and sour cream are served.
- Bread and pies filled with the filling of what is cooking - piroshki. Contains a mixture of mashed potatoes, or fried meat, boiled the traditional stuffing, fish, and onion, chopped egg, onion, sour cream and chopped hard-boiled eggs and egg and.
- Blini - cake, made from buckwheat flour and wheat thin, usually topped with sour cream and caviar either.
- Stoganoff beef - another dish with roots in Russia and France, perhaps the exact details of its exact origin has been lost - but it may have been named after the Stroganov family, perhaps. Cuisine is made up from part of sautéed beef served in the source of the sour cream.
- The Franco-Russian cuisine Russian ambassador was created by Urbain Dubois, Prince ol Krumlov, to France - Veal Prince Ol Krumlov. Veal Orloff is a meat stew of veal, bechamel sauce and topped with (white sauce), cheese, and onion puree with a layer of mushrooms, sliced into slices, browned in the panggangan between each slice.
- Luce of Charlotte - it, along with (sponge cake of light sweet small) mold, finger of woman, chef Marie Antoine Careme French has been adopted in Alexander I. Emperor be filled with a custard made of Bavarian cream in the flour ( thickening) and gelatin dessert and liqueur flavor that was created by the cold.
More info
