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The traditional food in Russia.

Despite the fact that in Russia long time were unknown many contemporary products: potatoes, tomatoes, corn, fig, foreigners noted that Russian table - richest in the world, even in simple people. The dishes of Russian kitchen do not require special knowledge and exotic ingredients, but in order to prepare actually tasty food, is required large experience. Basic products in Russia were turnip, cabbage, horseradish, cucumbers, fruits, berries, fungi, fish and sometimes meat. The abundance of cereals - rye, wheat, oats, millet, pea, lentil - made it possible to prepare many types of grain crops, pancakes, porridges, kvasses, beer and vodka. Russia - multinational state, where each people, having its firm dishes, borrowed prescriptions and culinary in neighbors, transferring by them its . Each region and Russia edge can brag by dishes. Russian kitchen was always opened to adoptions, that it did not a bit spoil it, but rather it decorated. In Scythians and Greeks the Russians to prepare yeast dough; through Byzantium learned about the rice, the buckwheat groats and numerous spices; the tea arrived from China at us; the Urals - pelmeni; Bulgaria shared with us with pepper, eggplants and summer squashes; Slavs made their contribution to the Russian in the form of borsches, Golubtsov, dumplings. In 16-18 centuries Russian kitchen absorbed into itself increasingly better, which existed in the kitchens of the European Countries: lettuces and green vegetables, smoked foods, chocolate, ice cream, fault and liqueurs, sugar and coffee. On some information, the potatoes appeared in Russia because of Peter of the I, and it made its contribution to the propagation of this plant in the central regions of Russia. But there is the opinion that the Russian types of potatoes could not appear from Europe, because they relate to the northern plants, but European types are nearer to the southern plants. In Siberia, in the Urals, in the Arkhangel'sk, Novgorod and Pskov provinces the potatoes, possibly, appeared earlier than in the southern regions. Orthodoxy had a strong effect on all aspects of the life of Russian person, not excepting and traditional Russian kitchen. The frequent strict posts (to 220 days in the year), during which orthodox could eat only plant food and sometimes fish, contributed to the appearance of many lenten (vegetarian and even [veganskikh]) soups, hors d oeuvres, second dishes and desserts. The majority of lenten Russian dishes does not have analogs in other kitchens of peace, for example, the simple food of [tyurya] from salt water with the bread and an onion. Lenten dishes are rich in vitamins and microcells, but they do not contain fats, which makes it possible to clean organism and to give to it forces for the hard peasant work. The construction of Russian furnace specified the method of the preparation of food. Since dishes was heated not from below, but from the sides, its sides had to have maximum area for the heating of entire contents. Hence rounded form of pots and portable iron stoves and abundance in the Old-Russian kitchen of stewed, boiled, stewed and baked dishes. The I in the kitchens of Russians the plates and the dishes, fitted out for the roasting and the melting on the free flame became to appear with Peter: saucepan, pans, skimmer. French cooks introduced into the ration to [znati] the refined dishes and sauces, from Holland the custom arrived to fry meat. The aristocrats of 18-19 centuries invited the European cooks, who made the enormous contribution to development of Russian kitchen. Some dishes, which are considered Russians, in reality appeared because of the French and Austrian cooks: [Bef]- Stroganov, chicken on -Kiev and charlotte. Russian kitchen did not yield to foreign influence, but it adapted dishes to the Russian realias. In 19 century Russian meal consisted of several changes in the dishes, later at the [zvanykh] dinners they began to advance on the table all dishes immediately, in accordance with the French custom. Hors d oeuvres from the cabbage, the potatoes, the fish or the meat were the first dish of meal. Russian kitchen barely has prescriptions of lettuces, except vinaigrette, which so is called -Russian lettuce. Black roe was in Russia accessible product, especially in the and in the Volga Region. The hors d oeuvres of last century on the nourishing value can with the contemporary basic dishes. Hot meat or vegetable soups were the second change in the dishes. Word soup alien from the French, and in the antiquity liquid dishes in Russia were called soup. In Russia the great significance was attached to soups, and each mistress knew many prescriptions of soups in all cases of life. The cold soups in summer usually ate: hodge-podge and [botvini] on the kvass, beetroot soups, light vegetable soups. If there were no post, was prepared noodles with the meat, the fungi or on the milk. Cabbage soups, borsches, [solyanki], soups also of ear are made table diverse and they did not require the expensive ingredients.




Date: 2016-03-03; view: 978


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