Traditional Russian dishes
The vast territory of the country, the wealth of its forests, valleys and rivers, formed the traditions of the Russian people and its national cuisine. The Slavs cultivated cereals and vegetables, cooked porridge and stew from them, pickled and dried mushrooms, fished, hunted and raised animals.
Traditional Russian recipes are based on the use of cereals, berries, vegetables, flour and fish. Products that were present in abundance in the lives of ordinary people. Meat dishes were often prepared for the holidays, and these were real culinary masterpieces: a duck with apples, a baked pig or even a roasted swan in the palaces of royalty.
With the advent of Christianity, typical Russian food was divided into lean and fast. For almost seven months of the year, Orthodox Christians held one or more fasts, which meant rarer preparation of meat dishes.
Russian cuisine was also significantly enriched with recipes borrowed from neighbouring Blini (Russian pancakes)
Russian cuisine was heavily influenced by religious traditions. For example, the custom of baking pancakes has been preserved from the days of paganism: people used to bake pancakes, round, just like the sun. Russian pancakes are very thin and not sweet like French crêpes, but you are encouraged to add any filling of your choice. The Traditional ones are pancakes with sour cream and salmon, caviar or mushrooms, and for the those of you with a sweet tooth – condensed milk or berries. There is even a special holiday, Maslenitsa, which happens every year one week before the start of spring, when for the whole week we, Russians, eat pancakes.
countries. For example, nomadic Tatars brought shish kebab, lamb dishes and bone broth to Russia. From Asia came various teas, halva from sunflower seeds, and dumplings. French sauces and desserts gradually entered the kitchen for the nobility.
Pelmeni
It is impossible to imagine modern Russian cuisine without such a traditional dish as pelmeni, or dumplings. Many people debate about the origins of this dish as different countries around the world have their own adaptations of it. These are Uzbek manti, and Georgian khinkali, and Jewish kreplah, or Chinese xiaolongbao. Many believe that the recipe came into Russia from China via Siberia and Ural, back in the 15th century.
In many families it’s still a family tradition to sculpt dumplings together. The filling of traditional Russian dumplings is a mixture of three types of minced meat – beef, lamb and pork. They are then served in a large bowl with sour crème.
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