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Transcript of Russian cuisine
Russian cuisine is diverse, as
Russia is by area the largest country
in the world.
Russian cuisine derives its varied
character from the vast and multi-cultural
expanse of Russia. While not always subtle
and not always delicate, Russian food
is delicious and the
cuisine is extremely varied in
technique, seasoning, and combination.
In Russia the Russian Orthodox Church
used to determine popular eating
habits. The church divided foods into two groups:
•Fish, vegetables and mushrooms.
•Meat, milk and eggs.
Result: a large number of simple,
versatile and filling dishes.
•Industrialization bought peasants to towns.
•The affect of the eating habits of the royal Courts which filtered down the aristocracy to the bourgeoisie.
•Russians began to ‘Frenchify’ their own
Bliny are an indispensable part of Russia’s culinary tradition.
Bliny are typically served as an entree, although they are put together with just about everything.
BORSHCH AND SHCHI
Most traditional soups are
vegetable-based, including shchi (cabbage)
and borsch (beetroot). To add some
richness, Russians like to dollop a
spoonful of sour cream
into their soups.
Pickling traditions, which have
been somewhat lost in the West,
are alive and well in Russia.
Russians don’t just pickle
mushrooms; they’ll salt
and soak anything they
think will last the
Pelmeny – a tastier version
of Italian ravioli – are little
dumplings, usually stuffed
with meat or fish.
The most popular accompaniments are varenie (chunky, sweet fruit preserve):
And for savoury tastes: sour cream, caviar or herring:
Varenie (a chunky jam preserve)
1 tablespoon sugar
1/3 teaspoon salt
1/2 cup all-purpose flour
2 1/2 cups warm milk
1/2 teaspoon baking soda
1 tablespoon vegetable oil
1 tablespoon butter
1.In a medium bowl whisk together eggs, sugar, baking soda and salt.
2.Gradually stir in milk and flour. Continue mixing until smooth.
3.Heat a non-stick griddle over medium-high heat and lightly grease with cooking oil.
4.Pour about 2 tablespoons batter onto the pan, using the spoon or ladle to spread evenly across the surface in a progressively outward circular motion. Or if you prefer tilt the pan to spread batter evenly.
5.Cook until the edges are crisp and the center dough looks dry. Loosen with a spatula then flip and cook another 1 minute or so, until golden brown. The first side cooked will be a bit browner than the second side.
6.Remove blin from pan and stack onto a plate.
7.Spread with desired topping and fold over and then over again so that you have a 1/4 shaped wedge.
Russian meals are substantial, high-calorie. Russian cuisine has many floury and luscious meals. Russian food preparation is appropriate to middle Europe countries.