Recipes of Russian national cuisine with photos. Traditional Russian dishes: a list. Original Russian dishes: names, recipes Homemade Russian food

Russian kitchen very versatile and varied. It has evolved over many centuries, enriched by borrowing from the culinary traditions of other peoples. Interestingly, dishes and recipes vary greatly depending on the region: for example, cuisine of the Russian North very different from cuisines of the Volga region, a Siberian- from Moscow.

Traditional Russian food cooked in the oven where a special temperature regime was maintained. Therefore, in Russian cuisine, such methods of processing products as baking, extinguishing, languor, evaporation, yarn(that is, frying in a pan in a large amount of oil).

The basis of the nutrition of the Russian people has traditionally been cereals (cereals, buckwheat) and vegetables - from the already legendary turnips and swede before radish, beets and cabbage. In the XVIII century in Russia (as you know, not without popular unrest) was introduced everywhere potato, which soon replaced all other vegetables from the Russian "culinary Olympus".

One of the features of traditional Russian cuisine is that in the old days vegetables were practically not cut or cut very large, baked and stewed whole and almost never mixed with each other.

Perhaps no other cuisine in the world has such a variety of soups: cabbage soup, pickle, calla, ear, botwinya, okroshka, borsch, beetroot, refrigerator, kulesh, hodgepodge... Although, we note, the word "soup" did not exist in the Russian language until the 18th century: soups were called "brew", "bread", "stew" and so on.

Traditionally, Russian cuisine used not only the meat of domestic animals and birds ( beef, pork, mutton, chicken), but also a variety of game - mezhdvezhatina, venison, elk meat, quail, partridges, capercaillie, black grouse. Among Russian meat dishes - ham, aspic (jelly), corned beef, stuffed piglet.

In Russian cuisine, the tradition of fish dishes is very strong, and, with the exception of the "Pomeranian" lands, only River fish. One of the most popular ways of cooking fish was fishmonger- baking whole fish in the dough.

Russian culinary tradition is impossible to imagine without a variety of pastries. it gingerbread, gates, shangi, coloba, Easter cakes, pies, kulebyaka, kurniki, succulents,donuts, cheesecakes, pretzels, koloboks, bagels, drying, rolls, pies and pies with various fillings (from fish, meat, apples, mushrooms, pears, greenery before blackberries, cloudberries, krasniki and late) - you can list indefinitely. Among other flour dishes - dumplings, pancakes and pancakes.

Russian cuisine cannot be imagined without dairy dishes - cottage cheese(until the 18th century it was called cheese), curdled milk, sour cream, Varentsa, syrniki(cottage cheese) and cottage cheese casseroles.

Great in Russia and the choice of traditional drinks - fruit drink, kissel, kvass, brine, sour cabbage soup(not to be confused with the soup of the same name!), forest tea(this is what is now called herbal tea), nourishing honey, beer, sbiten- and, of course, vodka and varied tinctures on her.

The concept of "Russian cuisine" is as broad as the country itself. The names, taste preferences and composition of dishes differ quite significantly depending on the region. Wherever the representatives of society moved, they brought their own traditions to cooking, and at the place of residence they were actively interested in the culinary tricks of the region and quickly introduced them, thereby adapting them to their own ideas about healthy and tasty food. Thus, over time, in the territory of a vast country, their own addictions were formed.

Story

Russian cuisine has a rather interesting and long history. Despite the fact that for quite a long time the existence of such products as rice, corn, potatoes and tomatoes was not even suspected in the country, the national table was distinguished by an abundance of fragrant and tasty foods.

Traditional Russian dishes do not require exotic ingredients and specialized knowledge, however, their preparation requires a lot of experience. The main ingredients throughout the centuries have been turnips and cabbage, all kinds of fruits and berries, radishes and cucumbers, fish, mushrooms and meat. Grains such as oats, rye, lentils, wheat and millet were not left aside.

The knowledge about yeast dough was borrowed from the Scythians and Greeks. China pleased our country with tea, and Bulgaria spoke about the methods of cooking pepper, zucchini and eggplant.

Many interesting Russian dishes were adopted from European cuisine of the 16th-18th centuries, including smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become a kind of culinary brands of the state.

Main Ingredients

It is not a secret for everyone that our state is mainly a northern country, the winter here is long and severe. Therefore, the dishes that are eaten must necessarily provide a lot of heat to help survive in such a climate.

The main components that made up Russian folk dishes are:

Potato. Various dishes were prepared from it, fried, boiled and baked, they also made chops, potato pancakes, pancakes, soups.
Bread. This product occupies a significant place in the diet of the average Russian. Such food is striking in its diversity: these are croutons, and crackers, just bread, bagels and a huge number of species that can be listed indefinitely.
Eggs. Most often they are boiled or fried, and already on their basis a large number of various dishes are prepared.
Meat. The most commonly consumed types are beef and pork. Many dishes are made from this product, for example, zrazy, chops, cutlets, etc.
Oil. It is very popular and is added to many ingredients. They eat it and just spread it on bread.

Also, traditional Russian dishes were very often prepared from milk, cabbage, kefir and yogurt, mushrooms, fermented baked milk, cucumbers, sour cream and lard, apples and honey, berries and garlic, sugar and onions. In order to make any dish, you must use pepper, salt and vegetable oil.

List of popular Russian dishes

Rationality and simplicity are considered a feature of our cuisine. This can be attributed both to the technology of preparation and to the recipe. A huge number of first dishes were popular, but the main list of them is presented below:

Shchi is one of the most popular first courses. A huge number of options for its preparation are known.
Ukha was popular in all its varieties: burlatskaya, double, triple, team, fishing.
Rassolnik was most often cooked Leningrad, home and Moscow with kidneys, chicken and goose giblets, fish and cereals, roots and mushrooms, corn, meatballs, lamb brisket.

Flour products also played an important role:

pancakes;
dumplings;
pies;
pancakes;
pies;
cheesecakes;
donuts;
kulebyaki;
donuts.

Cereal dishes were especially popular:

porridge in a pumpkin;
pea;
buckwheat with mushrooms.

The meat was most often stewed or baked, and semi-liquid dishes were made from offal. The most favorite meat dishes were:

fire cutlets;
Stroganoff beef;
veal "Orlov";
bird in the capital;
pork roll in Russian;
offal stew;
hazel grouse in sour cream;
boiled scars.

Sweet foods were also widely represented:

compotes;
jelly;
fruit drinks;
kvass;
sbiten;
honeys.

Ritual and forgotten dishes

Basically, all the dishes of our cuisine have a ritual meaning, and some of them have been going back since pagan times. They were used on fixed days or on holidays. For example, pancakes, which were considered sacrificial bread among the Eastern Slavs, were eaten only at Maslenitsa or at a commemoration. And Easter cakes and Easter were prepared for the holy feast of Easter.

Kutya was served as a funeral meal. The same dish was boiled for various celebrations. And each time it had a new name, which was timed to coincide with the event. The "poor" was preparing before Christmas, the "rich" - before the New Year, and the "hungry" - before Epiphany.

Some old Russian dishes are undeservedly forgotten today. Until recently, there was nothing tastier than carrots and cucumbers boiled with honey in a water bath. The whole world knew and loved national desserts: baked apples, honey, various gingerbread and jams. They also made cakes from berry porridge, previously dried in the oven, and “boys” - boiled pieces of beets and carrots - these were favorite Russian children's dishes. The list of such forgotten foods can be continued indefinitely, as the cuisine is very rich and varied.

Traditional Russian drinks include kvass, sbiten and berry fruit drinks. For example, the first from the list has been known to the Slavs for over 1000 years. The presence of this product in the house was considered a sign of prosperity and wealth.

vintage dishes

Modern cuisine, with all its huge variety, is very different from the past, but still strongly intertwined with it. To date, many recipes have been lost, tastes have been forgotten, most products have become inaccessible, but Russian folk dishes should not be erased from memory.

The traditions of people are closely connected with food intake and developed under the influence of a wide variety of factors, among which various religious abstinences play the main role. Therefore, in the Russian lexicon, such words as “fasting” and “meat-eater” are very often found, these periods constantly alternated.

Such circumstances had a strong impact on Russian cuisine. There is a huge number of dishes from cereals, mushrooms, fish, vegetables, which have been seasoned with vegetable fats. On the festive table there were always such Russian dishes, photos of which can be seen below. They are associated with an abundance of game, meat, and fish. Their preparation takes considerable time and requires certain skills from cooks.

Most often, the feast began with snacks, namely mushrooms, sauerkraut, cucumbers, pickled apples. Salads appeared later, during the reign of Peter I.
Then they ate such Russian dishes as soups. It should be noted that in the national cuisine there is a rich set of first courses. First of all, these are cabbage soup, hodgepodge, borscht, fish soup and botvini. This was followed by porridge, which was popularly called the foremother of bread. On meat-eating days, cooks prepared delicious dishes from offal and meat.

Soups

Ukraine and Belarus had a strong influence on the formation of culinary preferences. Therefore, the country began to cook such Russian hot dishes as kuleshi, borscht, beetroot, soup with dumplings. They are very firmly included in the menu, but still national dishes such as cabbage soup, okroshka, ear are still popular.

Soups can be divided into seven types:

Cold, which are prepared on the basis of kvass (okroshka, turi, botvinya).
Vegetable decoctions, they are made on the water.
Dairy, meat, mushroom and noodles.
Shchi, a favorite dish of all, belongs to this group.
High-calorie hodgepodges and pickles, prepared on the basis of meat broth, and have a slightly salty-sour taste.
A variety of fish broths fell into this subcategory.
Soups that are made only with the addition of cereals in vegetable broth.

In hot weather, it is very pleasant to eat cool Russian first courses. Their recipes are very varied. For example, it can be okroshka. Initially, it was prepared only from vegetables with the addition of kvass. But today there are a large number of recipes with fish or meat.

A very tasty old dish of botvinya, which has lost its popularity due to the laboriousness of preparation and high cost. It included such varieties of fish as salmon, sturgeon and stellate sturgeon. A variety of recipes can require from a couple of hours to a day to prepare. But no matter how difficult the food is, such Russian dishes will bring great pleasure to a real gourmet. The list of soups is very diverse, like the country itself with its own nationalities.

Urination, salting, fermentation

The easiest way to prepare blanks is urinating. They stocked up such Russian dishes from apples, lingonberries and cranberries, sloes, cloudberries, pears, cherries and mountain ash. On the territory of our country there was even a specially bred variety of apples, which was perfect for such preparations.

According to the recipes, such additives as kvass, molasses, brine and malt were distinguished. There are practically no special differences between salting, pickling and urinating, often it is only the amount of salt used.

In the sixteenth century, this spice ceased to be a luxury, and everyone in the Kama region began to actively engage in its production. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods a year. At this time, such Russian dishes arose, the names of which remain relevant to this day. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method has helped to reliably preserve and preserve your favorite products.

Fish and meat

Russia is a country in which winter takes quite a long time, and food must be nutritious and satisfying. Therefore, the main Russian dishes have always included meat, and very diverse ones. Perfectly cooked beef, pork, lamb, veal and game. Basically, everything was baked whole or cut into large pieces. Dishes made on skewers, which were called "twisted", were very popular. Chopped meat was often added to cereals, and pancakes were also stuffed with it. Not a single table could do without fried ducks, hazel grouses, chickens, geese and quails. In a word, hearty Russian meat dishes have always been held in high esteem.

Recipes for fish dishes and preparations are also striking in their variety and quantity. These products cost nothing to the peasants at all, since they caught the "ingredients" for them on their own in large quantities. And in the years of famine, such supplies formed the basis of the diet. But expensive species, like sturgeon and salmon, were served only on big holidays. Like meat, this product was stored for future use, it was salted, smoked and dried.

Below are a few recipes of primordially Russian dishes.

Rassolnik

It is one of the most popular dishes, the basis of which is pickles, and sometimes brine. This dish is not typical of other cuisines of the world, such as hodgepodge and okroshka. During its long existence, it has changed significantly, but is still considered a favorite.

Kalya can be called the prototype of the usual pickle - this is a rather spicy and thick soup, which was cooked on cucumber brine with the addition of pressed caviar and oily fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved dish appeared. Today's recipes are very diverse, so they are both vegetarian and non-vegetarian. Such primordially Russian dishes use beef, offal and pork as a basis.

To prepare a well-known dish, you need to boil meat or offal for 50 minutes. Next, send bay leaves and peppercorns, salt, carrots and onions there. The last of the ingredients is peeled and cut crosswise, or it can simply be pierced with a knife. Everything is boiled for another 30 minutes, then the meat is removed and the broth is filtered. Next, a frying of carrots and onions is done, cucumbers are rubbed on a grater and also laid out there. The broth is brought to a boil, the meat is chopped into pieces and added to it, it is poured with rice and finely chopped potatoes. Everything is brought to readiness and dressed with vegetables, let it boil for 5 minutes, add greens and sour cream.

Aspic

This dish is consumed cold, for cooking the meat broth is thickened to a jelly-like mass with the addition of small pieces of meat. It is very often considered a kind of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Kholodets leads Russian meat dishes and is considered an independent dish that does not require the addition of gelling agents.

Not everyone knows that several hundred years ago such a popular dish was prepared for the servants of the king. Initially, it was called studen. And they made it from the remnants of the master's table. Waste was chopped rather finely, then boiled in broth, and then cooled. The resulting dish was unsightly and questionable in taste.

With the country's passion for French cuisine, many Russian dishes, whose names also came from there, have changed a bit. The modern jelly, which was called galantine, was no exception. It consisted of pre-boiled game, rabbit and pork. These ingredients were ground together with eggs, then diluted with broth to the consistency of sour cream. Our chefs turned out to be more resourceful, therefore, through various simplifications and tricks, galantine and jelly were transformed into modern Russian jelly. The meat was replaced with a pig's head and leg, and beef ears and tails were added.

So, to prepare such a dish, you need to take the gelling components that are presented above, and simmer them for at least 5 hours over low heat, then add any meat and cook for a few more hours. First, carrots, onions and your favorite spices are added. After the time is up, you need to strain the broth, disassemble the meat and arrange it on plates, then pour it with the resulting liquid and send it to harden in the cold.

Today, not a single feast can do without this dish. Despite the fact that all Russian home-style dishes take a lot of time, the process of preparing this is not particularly difficult. The essence of aspic remains unchanged for a long time, only its basis is transformed.

Russian borsh

It is considered very popular and loved by all. For cooking, you will need meat, potatoes and cabbage, beets and onions, parsnips and carrots, tomatoes and beets. Be sure to add spices such as pepper and salt, bay leaf and garlic, vegetable oil and water. Its composition can change, ingredients can be added or subtracted.

Borscht is a traditional Russian dish that requires boiling meat. First, it is thoroughly washed and poured with cold water, and then brought to a boil over medium heat, foam is removed as it appears, and then the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions are cut into half rings, carrots and tomatoes are rubbed, and cabbage is thinly chopped. At the end of cooking, the broth must be salted. Then cabbage is sent to it, the mass is brought to a boil, and the whole potato is laid. We are waiting for everything to be half ready. In a small frying pan, onions, parsnips and carrots are fried a little, then everything is poured with tomatoes and carefully stewed.

In a separate container, it is necessary to steam the beets for 15 minutes so that they cook, and then transfer them to the roast. Next, the potatoes are removed from the broth and added to all the vegetables, after which they knead a little with a fork, as it should be soaked in the sauce. We simmer everything for another 10 minutes. Next, the ingredients are sent to the broth, and a few bay leaves and pepper are also thrown there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The prepared dish must be infused for 15 minutes. It can also be made without the addition of meat, then it is perfect for fasting, and thanks to the variety of vegetables, it will still remain incredibly tasty.

Dumplings

This culinary product consists of minced meat and unleavened dough. It is considered a famous dish of Russian cuisine, which has ancient Finno-Ugric, Turkic, Chinese and Slavic roots. The name comes from the Udmurt word "pelnyan", which means "bread ear". Analogues of dumplings are found in most cuisines of the world.

The story tells that this product was very popular during the wanderings of Yermak. Since then, this dish has become the most favorite among the inhabitants of Siberia, and then the rest of the regions of wide Russia. This dish consists of unleavened dough, for which you need water, flour and eggs, and pork, beef or lamb are minced for the filling. Quite often, the filling is prepared from chicken with the addition of sauerkraut, pumpkin and other vegetables.

In order to prepare the dough, you need to mix 300 ml of water and 700 grams of flour, add 1 egg and knead a stiff dough. For the filling, mix the minced meat with finely chopped onion, pepper and salt a little. Next, the dough is rolled out and with the help of a mold we squeeze out circles into which we put a little minced meat and pinch into triangles. Then boil water and boil until the dumplings float.

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Traveling the world, visiting new restaurants and meeting different people, it is always interesting to touch another culture through local food. Some dishes arouse genuine interest, others seem ordinary, and still others frighten with their exoticism. At the same time, we do not often evaluate the food we have been accustomed to since childhood as critically. Just think, borscht with meatballs!

The national cuisine of any country always reflects not only the peculiarities of the climate, but also the features of the people inhabiting it. Us in website It became very interesting how famous Russian cuisine is abroad. Are our pelmeni and okroshka to the taste of guests from abroad?

Speaking of dill...

Many, many foreigners who come to Russia note a huge amount of dill, which we like to add to almost all dishes. Even in those where it is not expected at all.

“Dill is terrible. I can't eat it anymore, I'm just tired of it! I can't believe they put it in just about everything." - reluctant_redditer .

However, we note that dill contains a huge amount of useful substances and vitamins, it is useful for blood, brain vessels, digestion, and vision.

Aspic

A cold appetizer made from jelly-like meat broth is present not only in Russian, but also in other cuisines of the world. The main difference between aspic, brawn or other similar aspic is that gelling agents are separately added to them - gelatin or agar-agar. This is not required for the preparation of jelly, the desired consistency is achieved by long-term digestion of the legs, tail and head of the animal in the broth - they contain a lot of collagen.

It is difficult to name the exact reasons, but jelly more often than other dishes arouses suspicion and rejection among foreigners.

“I just can’t look at all this mayonnaise. Has he taken over everything? Much can be understood, but a few layers ... "- Flashdance007 .

“There was too much mayonnaise. There's always too much mayonnaise..." - Msknowbody .

Buckwheat

Buckwheat comes from northern India and Nepal. Having made a long journey through Asia, in the 15th century it took root in Russia.

In addition to Russia and the countries of the former Soviet Union, buckwheat is consumed in Israel, China, Korea and Japan. Very little is eaten in the rest of the world. Not everyone likes her. The fact is that a person who has not been accustomed to its taste since childhood, having tasted it, will feel bitterness and a strange aftertaste.

Now in Europe there is a surge of interest in buckwheat because of its beneficial properties, nutritional value, dietary value and hypoallergenicity.

“I am a vegetarian and it was very difficult for me to find healthy and suitable food for such cold weather. Buckwheat has become my super-escape in all meals of the day,” says Schell, a student from India.

Syrniki

Cottage cheese, from which cheesecakes are made, was known back in Ancient Rome, but we called it "cheese", as it was obtained from raw milk. It began to be called cottage cheese only in the 18th century, when Peter I brought hard (rennet) cheeses from Europe and established their production in Russia.

Sometimes you can come across the name “cottage cheese”, but it didn’t take root very much, and no matter how you call this light dish, which can be both a dessert and a full breakfast, it will not become less tasty.

“I spent 2 weeks in Russia with my now ex-boyfriend, and his babushka made syrniki all the time. She even made her own cottage cheese! I'm hooked! We ate them with berry jam, which they also pick themselves,” la_pluie .

Solyanka

Solyanka was first mentioned in the 18th century. As the historian of Russian culinary Pavel Syutkin writes, "then, of course, she is not yet a soup (stew), but a hot dish of cabbage, cucumbers, meat, poultry, fish, mushrooms or other products."

Solyanka in the form of a first course appears in the 2nd half of the 19th century. There was no single, “classic” recipe - “... with sturgeon, capers, lemon, smoked meats. Each innkeeper showed his talent in it, attracting customers with unimaginable tastes and smells.

Laura Hancock from Detroit: Solyanka is probably my favorite Russian soup, mostly because it is very salty. It has pickles and sausages and bacon and chicken and capers and cabbage.”

Okroshka

Russian cuisine is a very old culinary tradition with a rich history. Features of Russian cuisine began to take shape as early as the time of Kievan Rus, when, under the influence of Byzantine culture, Western cooking traditions spread here. Even then, rye bread became very popular in Russia, which became the main source of carbohydrates for a Russian person.

Further, the cuisines of the peoples of the Great Steppe had a great influence on Russian cuisine. Tatars and other Central Asian peoples brought to Russia the tradition of making dumplings, dumplings and pies, smoking meat and fish, and brewing tea. Since the 18th century, when Russia became increasingly oriented towards the West, Russian cuisine began to borrow various Western traditions: the preparation of chocolate and confectionery, the use of seasonings and spices.

During the time of Catherine II, refined Russian-French cuisine reached its apogee, spreading among the aristocracy - such dishes as beef stroganoff, chicken Kiev, Oryol veal, charlotte were popular. In the 19th century, potatoes began to be grown in Russia, which became one of the most popular food products among peasants. Potatoes were even called "second bread". Around the 19th century, the modern features of Russian cuisine were fully formed.

Traditionally, in Russian cuisine, fresh vegetables are used little, and the menu of cold appetizers is not formed. The most popular cold salad is the Olivier salad, which, like many other cult dishes, gained popular love during the Soviet era. Another traditional cold dish is jellied meat. Smoked meat and fish products are popular.

A wide range of soups is one of the main distinguishing features of Russian cuisine. In Russia, soups have always been very fond of - both cold and hot. Among cold soups, the most popular are okroshka and tyurya, among hot ones - cabbage soup (cabbage soup), fish soup, borscht (soups with beets), rassolniki (with pickles), hodgepodge. The flavor range of soups traditionally ends with the addition of sour cream. Meat in Russian cuisine is used very widely. Cutlets became the most popular meat dish in Soviet times. Many hot dishes of Russian national cuisine are made from stuffed wheat dough - in particular, dumplings and dumplings. Traditional Russian pies made from yeast dough with fillings are known all over the world. Kulebyaka is considered a traditional Russian pie.

Without a doubt, Russian cuisine, recipes with photos of which you will find in this section, is famous all over the world for a wide variety of pancakes. However, pancakes are prepared not only in Russia, but throughout Eastern Europe. Traditional Russian pancakes are considered to be thick pancakes made from yeast dough and baked in the oven. Thin pancakes that came to Russia from France are usually called pancakes, and small pancakes fried in fat are called pancakes.

As a rule, hot dishes of Russian cuisine are usually served with a side dish - boiled vegetables, cereals, potatoes. Often, sour cream, horseradish, mustard or gravy are served with hot dishes. Pickled and salted vegetables are the key element of many dishes: cucumbers, cabbage and mushrooms.

Traditional Russian cuisine is characterized by specific drinks, many of which are already unpopular. Since the 12th century in Russia, the hot honey drink sbiten has been known, which practically no one prepares today. But kvass, which is traditionally made from black bread, is still popular, as well as fruit drinks (fruit or berry broth) and kissel (a drink thickened with starch).

Alcoholic drinks are also very popular in Russia. The oldest of them is mead. Vodka is often considered the Russian national drink, although there is still debate as to where vodka was invented. After the development of Siberia, tea became one of the most popular drinks in Russia - they even began to use specific utensils for its preparation (for example, a samovar). Tea is drunk sweet, with sugar or jam. It was once customary to drink tea from a saucer rather than from a cup. Traditional Russian desserts are gingerbread and babki, which gained popularity in the 18th century, when Russian cuisine was greatly influenced by Western culinary traditions.

Russian national cuisine has always been interesting and original. Dishes were prepared from game, different types of fish, mushrooms, vegetables and cereals. From sweets - only honey, nuts, apples. Useful and in full accordance with the Russian climate.

Soups and cereals made it possible to maintain a feeling of satiety for a long time, and a variety of salty and pickled foods contributed to good digestion. So let's take a look at the recipes.

First meal

No other national cuisine has such a variety of soup options as Russian. There are a lot of delicious soups on our table - pickle, hodgepodge, fish soup. But, perhaps, the main dish for Russians is cabbage soup. No wonder they say, where cabbage soup, look for a Russian person there.

Sauerkraut soup

How to do:

Rinse the piece of meat thoroughly. Pour water into a saucepan and put the prepared meat into it. When the broth boils, remove the foam from the surface. Reduce the flame of the burner, cook the soup for an hour and a half, remove the foam as it forms;
While the beef is cooking, peel the vegetables - carrots and onions. Grate the carrot on a grater with large holes, and finely chop the onion;
Put the onion in a frying pan with hot oil, simmer it over low heat until transparent and add the carrot. Simmer until soft carrots;
In the meantime, peel the potatoes, chop them into cubes;
Remove a piece of meat from the broth, cut into large pieces, put back into the pan;
Add potatoes to soup. Depending on the size of the potato cubes, cook for 5 to 10 minutes;
Dip sauerkraut, stewed vegetables, parsley, spices into boiling broth. Cook for about 10 minutes. After that, leave the cabbage soup on the switched off stove. After 20 minutes, you can serve it on the table, sprinkled with chopped herbs;
Note: the taste of cabbage soup depends on the cabbage, so you need to choose crispy, not sweet and not salty.

Pickle of chicken offal

For 8 servings:

chicken giblets - 500 g;
pickles - 3 pieces;
cucumber pickle - 0.5 cups;
potatoes - 3 tubers;
carrot - 1 piece;
bulb;
root celery - 50 g;
rice - 75 g;
2 leaves of lavrushka;
3 peas of black and allspice;
vegetable oil for frying;
for seasoning - salt.

The cooking time will be 60 minutes. Each serving contains about 150 kcal.

Cooking method:

Remove films from chicken giblets, rinse. Pour water into the pan and put the prepared offal into it, put it on the stove. After boiling, collect the foam, reduce the heat and cook for 10 minutes. Then remove the giblets from the broth, rinse with boiled water. It is advisable to strain the broth. Chop the giblets into pieces and put in the broth. Put on fire until boiling;
While the giblets are cooking, you need to start preparing the vegetables. Peel onions, celery and carrots, chop into strips. Heat vegetable oil in a frying pan, put vegetables and fry for 4 minutes. Then send them to the broth, cook for 10 minutes;
Remove the peel from the cucumbers, put them in a container with hot water, boil for 10 minutes. After that, strain the broth. Cut the cucumbers into thin strips, put them back into the pot with the broth, add the brine to the same container. Put on fire, when it boils you can remove from the stove;
Peel the potatoes, chop them into strips and send them to the soup. Cooking time - 5 minutes;
Rinse the rice with warm water, pour it into the soup. Boil 6 minutes;
Add a decoction to the soup along with cucumbers, all spices and salt to taste. Cook no more than 15 minutes. Pickle is usually served on the table with sour cream;
Note: do not use pickled cucumbers to prepare pickle, only salted ones.

Recipes for second Russian dishes

Fire cutlets

For two servings:

Two servings of cutlets can be cooked in 30 minutes, the energy value of each will be 157 kcal.

How to do:

Soak two slices of bread in milk, skip the chicken pulp twice through any meat grinder (electric or mechanical). Combine minced meat with bread soaked in milk, season with salt and mix well;
Add the softened butter cut into cubes to the minced meat. The butter should just be soft, not melted. Form cutlets from the meat mass;
Roll cutlets in the following sequence: in eggs mixed with milk, then in breadcrumbs. Fry cutlets in oil until a delicious crust forms. Serve with a vegetable side dish;
Note: cutlets are best eaten immediately, after heating they will lose their delicate taste.

Stroganoff meat with mustard

Products:

beef tenderloin - 0.8 kg;
wheat flour - 25 g;
meat broth - 400 ml;
onion - 1 head;
100 g of peasant butter;
sour cream - 500 g;
season with spices to taste.

Meat can be cooked in 30 minutes. Each serving contains about 200 kcal.

How to cook:

Bakery products

It is unlikely that there will be people who are indifferent to baking. This is an amazing opportunity to taste delicious food. For example, hearty kulebyaka or cheesecakes loved since childhood.

Kulebyak

Needed for the test:

flour, sifted - 500 g;
egg;
a pinch of salt;
dry yeast - 25 g;
100 g butter and some milk.

First filling:

white cabbage - 350 g;
sour cabbage - 350 g;
ham or pork - 350 g;
half an onion.

Second filling:

beef - 500 g;
0.3 kg of pork (preferably fatty);
3 medium sized onions;
3 eggs.

The baking time will be 45 minutes. 100 grams of kulebyaki contains 278.9 kcal.

Cooking method:

Knead the dough: dilute the yeast with warmed milk, combine with flour, add butter, egg and salt. The dough must be tough. In order for the dough to come up, it needs to stand warm for an hour and a half. After that, mix again;
Roll out the dough with a rolling pin to 1 cm thick and 20 cm long. Put the dough on a towel sprinkled with flour. Put the filling in the center of the dough, pinch the edges nicely. Turn the finished kulebyaku onto a baking sheet with a towel. The seam should be at the bottom;
Before putting the pie in the oven, it stands on the table for about half an hour, then grease it with an egg. On the kulebyak, make punctures in two places with a fork so that steam comes out. Bake for 35 to 45 minutes depending on the toppings you choose. Temperature range from 200 to 220 degrees;
First filling: boil fresh and sour cabbage in salted water until soft. Drain in a colander, then pass through a regular meat grinder. Lightly fry the onion, add cabbage to it, simmer. Season the prepared filling with salt, pepper, add chopped meat. Move all components;
The second filling: prepare minced meat from beef, pork and onions. Season the meat base with spices, dilute with water. The consistency should be like sour cream. Fry minced meat in a pan. When it is cooked, remove excess moisture from it and knead it properly with a spoon. Add chopped eggs to meat.

Recipe for real cheesecakes with cottage cheese

Products for the test:

50 g each - vegetable oil and sugar;
a glass of milk;
320 g flour;
egg;
yeast - 10 g;
4 grams of salt;

Filling products:

0.5 kg - cottage cheese;
2 eggs;
50 g of any butter;
granulated sugar - 130 grams;
sour cream - 40 g.

It will take about 2 hours to bake cheesecakes. 100 grams of the product contains 330 kcal.

Cooking method:

Filling: mix sugar with eggs, beat until a strong foam appears. Rub cottage cheese until smooth. Mix all the ingredients, add two tablespoons of sour cream. In the meantime, remove the filling in the refrigerator;
Dough: combine the egg with sugar, grind thoroughly. Add salt, warmed milk, 10 grams of yeast and beat everything well;
Add vegetable oil, flour and knead the yeast dough. Knead so that the dough does not stick to your hands and the walls of the dish. Put in a saucepan, cover with a towel (lid), put in heat;
When the dough has risen, it must be cut into pieces, each form a ball. Be sure to let the cut dough rest, about 15 minutes;
Take the balls to make a cake. Arrange on a prepared baking sheet, make a recess for the curd filling;
Lay the cottage cheese in the center, coat the edges of the cheesecake with yolk, in which sugar can be added. This will give the cheesecakes a rich caramel hue;
Bake in a preheated oven. The cooking time will be from 10 to 15 minutes;
Note: it is important that the dough should be cut into pieces, not torn. It is better to use vegetable oil, on it the dough turns out more magnificent. You can make a recess for the filling with an ordinary glass.

From the culinary archives: old recipes

Old Russian cuisine did not know sausage, cheese, macaroni, or cookies with sweets. At her disposal were all the gifts of the forest, fish, sometimes beef, cereals and a poor selection of fruits and vegetables. Prepared various soups and stews. The basis of the summer dinner was cold soups.

Turnip stew

For 4 servings:

turnip - 3 root crops;
potatoes - 5 pieces;
onions - 3 heads;
flour - 50 g;
30 g refined oil;
parsley, dill - 2 branches each;
soy sour cream - optional;
season with spices - to taste.

It takes 1 hour to prepare the dish. Each serving contains 50 kcal.

Cooking process step by step:

Vegetables: turnips, onions, potatoes are peeled and cut into strips. Put the prepared vegetables in a three-liter saucepan, add water and salt. Boil for half an hour;
Chop the onion. Cut potatoes as desired. Put these products in the soup. Cook for about 20 minutes;
Fry wheat flour in butter, pour in sour cream. Add this dressing to the soup and boil;
Sprinkle the finished dish with chopped herbs, if necessary, season with spices;
Note: Lean turnip chowder tastes better if left on the stove for 10 minutes.

Botvinya

Products:

fresh sorrel - 500 g;
fish - 500 g;
natural bread kvass - 1.5 liters;
cucumber - 4 pieces;
a bunch of green onions;
2 sprigs of dill;
to taste - salt, bay leaf, black peppercorns;
to taste mustard or horseradish.

It will take 30 minutes to cook. Each serving contains 52 kcal.

An old recipe step by step:

Wash the sorrel leaves, put them in a container with water, simmer lightly. Then rub it well, you can through a sieve;
Finely chop the onion, combine it with mustard (horseradish), sugar, salt. Rub well;
Chop the dill, and chop the cucumbers into cubes;
Combine crushed sorrel and onion, cucumber cubes, dill. Pour everything with natural kvass;
Put the fish in a saucepan with salted water, cook until tender. Add the peeled onion head, bay leaf, black peppercorns to the fish broth. So that the fish does not become tough, it must be cooked over low heat;
Ready fish is cut into large slices, served on the table separately;
Ice cubes can be added to the botvinia;
On a note: botvinia was served on the table separately - a soup of greens and vegetables, fish, crushed ice. An independent dish was obtained from these three components.

An old Russian dish - Kalya

Products:

2 cucumbers (only salted);
50 g white rice;
2 cups cucumber pickle;
0.6 kg of fish;
onion (large);
20 g sunflower oil;
3 potato tubers;
1 parsley root;
leek;
lemon juice - 2 tablespoons (tablespoons);
add spices to taste.

It will take an hour and a half to cook. In one portion - 45 kcal.

How to cook:

Cut the prepared fish into portioned pieces, pour water (2 liters) and put on fire;
After 10 minutes, add cucumber pickle to the fish, cook until the fish is fully cooked;
Add chopped potatoes, rice, fried chopped onions, parsley, leeks, finely chopped peeled cucumbers to the pan. Cook until all products are ready;
At the end of cooking, remove the kalju from the stove and add lemon juice to it;
Note: fish kalya was usually prepared from fatty fish - sturgeon, stellate sturgeon, carp, halibut, beluga and catfish.

All of the above recipes have been created for a long time, and over time they simply improved.