The Most Popular Specialties Of Russian Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The richness of Russian cuisine is due to borrowing a large number of the best dishes from various foreign cuisines. Even in the time of Ivan the Terrible it was fashionable to prepare duck with truffles.

Peter the Great made a modern steak and schnitzels. During the time of the Russian Empress Catherine the Great, there were many French chefs in the country who introduced consomme broth, various sauces and appetizers into Russian cuisine.

Russian cuisine, in addition to borrowing foreign dishes, enriches the cuisine of other nations. Our famous "Russian salad" is actually borrowed from French cuisine, where its name is "olivier".

In Russian cuisine, pastries are especially revered. The famous pie, which symbolizes the fertile field, can be prepared with a variety of fillings - meat, fish, vegetables. It looks like a pie with filling.

In Russia, there are preferences for any pasta, which can be salty or sweet stuffing. Such are dumplings, chebureks, pies.

The Russian pancake, which resembles the Bulgarian katmi, is a symbol of the sun. It is served drizzled with melted butter and salty stuffing. It is a traditional dish for one of the great Russian holidays - Maslenitsa, which is used to chase winter.

Russian cuisine is distinguished by its meat variety. Dishes are prepared from pork, beef, lamb, poultry and game. One of the emblematic dishes is Beef stroganoff.

The recipe was invented by Count Stroganov's chef, as it was difficult for the count to chew the meat. Prepare this specialty is not difficult at all.

Beef fillet is needed - the amount depends on your needs, a little flour, 2 tablespoons butter, 1 onion, salt, pepper, 2 tablespoons cream, mustard and 200 milliliters of broth.

The meat is cut into thin and short strips. They are dried and placed in an envelope. Pour a few tablespoons of flour and salt. Stir by rubbing so that the meat can absorb.

Pour into a colander and shake until the excess flour falls off. Fry the meat in heated oil. When done, drain and move.

For the sauce, chop the onion finely and fry in the same fat. Then add the finished meat, sprinkle with black pepper and stir.

After a few minutes, pour the broth mixed with cream and mustard. Everything boils with constant stirring. After 5 minutes, remove the dish from the heat, cover and leave for 15 minutes without peeling.