2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The traditions of Russian cuisine originate in Central Russia and have not changed over the years. The wealth in every aspect is due to the vast territory that the country occupies, as well as its multicultural traditions.
It offers culinary traditionalists cold and hot appetizers of meat, vegetables and fish, soups, main dishes of meat, vegetables and fish with various garnishes, pasta, pastries and drinks.
There is hardly another nation in the world that has such a large number of traditional soups. The word "soup" entered the Russian language only at the end of the XVII - beginning of the XVIII century, and until then the dish was called "soup, ear".
In Russia, soups are divided into hot and cold. The warm ones are cabbage soup, borscht, brine, brine, fish soup, various vegetable soups, dairy soups, cereals, etc., and the cold ones are okroshka, beetroot, etc.
Shchi - The most popular dish in Russia, this soup is most common in the northern and central regions of Russia, in the Urals and Siberia. It is prepared by boiling with meat, fish or mushroom broth, as well as with a decoction of potatoes and vegetables.
In the spring season Shti is prepared from sorrel, spinach and nettle. When prepared from sauerkraut, it will be prepared in fish broth.
When served, the soup can be garnished with a spoonful of cream and finely chopped parsley or dill.
Borsch - Borsch soup is the most popular Russian soup in the rest of the world. It has a bright red color and a sweet-sour taste. The soup is usually served with cream, cottage cheese, grits, donuts with garlic, meat pies.
Brine - This soup can be prepared with any type of meat - beef, pork, mutton, beef breast, chicken, as well as fish.
It is usually prepared in cucumber brine - brine, with dried mushrooms and pickles. The brine is served with stretches - a type of Russian fish pies.
Solyanka - Translated from Russian, Solyanka literally means a thick soup made with very strong meat, fish or mushroom broth, seasoned with spicy aromatic spices.
Soups with fish - "ear". Years ago, people called "ear" any meat, vegetable and fish soup, but today this word is used only to mean fish soup.
It is prepared by adding salt, cleaned small fish and butter to boiling milk. In some parts of the country, tomatoes are also added to fish soup.
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