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Russian cuisine has a rich history and offers a wide variety of soups, dishes made from fish, cereal based products and drinks. Vegetables, fruit, mushrooms, berries, herbs also play a major part while meat does not. Primordial Russian products such as caviar, smetana, buckwheat, rye flour, etc. have had a great influence on world cuisine Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted. ...
Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ...
Wiktionary has a definition of: Caviar Caviar is the processed, salted roe of various species of fish, most notably sturgeon. ...
Sour Cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. ...
This article is about the food crop. ...
Soups
Soups have always played a main role on a Russian table. The assortment of national soups: shchi, ooha, rassolnik, solyanka, botvin`, okroshka, teur`, only increased in the 18th to 20th centuries as European clear soups, puree soups, stews and others were gladly accepted. In a similar way soups of neighbouring Slavic countries were adopted into Russian cuisine. The world famous borsch is originally Ukrainian. A stew is a common food made of vegetables and meat in some sort of broth or sauce. ...
Borsch (Polish: barszcz, Russian and Ukrainian: борщ, also borshch, borscht) is a type of hearty Eastern and Central European vegetable soup, the beet roots being the defining ingredient. ...
Ukrainian cuisine has a rich history and offers a wide variety of dishes, partly borrowed from other cuisines like german, turkish and polish. ...
Not a single country in the world can present you such an assortment of soups. They can be divided at least into 7 large groups:
- Cold soups based on kvas. Those are teur's, okroshka's and botvin`ya's
- Light soups or stews, based on water and vegetables.
- Noodle soup with meat, mushroom and milk gamma.
- Shchi - the main type of Russian soup
- Rassolnik's and solyanka's - thick soups on meat broth and salty-sour base.
- Uha and kal`ya - two main varieties of fish soups.
- Cereal or vegetable-cereal based soups.
Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ...
Shchi (Russian щи) is a soup with cabbage as the primary ingredient. ...
Cold Soups Okroshka
Okroshka is a cold soup based on kvas, the main ingredients are vegetables which can be mixed with cold boiled meat or fish with a proportion 1:1. Depending on this okroshka is called vegetable, meat or fish. Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ...
There must be two sorts of vegetables in okroshka, the first must have a neutral taste (boiled potatoes, turnips, rutabagas, carrots, fresh cucumbers) the second must be spicy consisting of mainly green onion as well as other herbs (greens of dill, parsley, chervil, celery, tarragon). Different meat and poultry can be used in the same soup. The most common ingredient is beef alone or with poultry. If it is made with fish, the best choice would be tench, perch, pike-perch, cod or other neutral tasting fish. Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ...
Binomial name Brassica rapa L. Subsp. ...
Binomial name Brassica napobrassica The rutabaga or swede (Brassica napobrassica) is a root vegetable, closely related to the cabbage and the turnip. ...
Binomial name Daucus carota The carrot is a root vegetable, typically orange or white in color with a woody texture. ...
Binomial nomenclature Cucumis sativus Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ...
Parsley (Petroselinum crispum and Petroselinum neapolitanum) is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. ...
Binomial name Anthriscus cerefolium (L.) Hoffm. ...
Binomial name Apium graveolens Linnaeus Celery (Apium graveolens L.) is a biennial plant belonging to the order Umbelliferae (Apiales) In its native condition, is known in England as smallage. ...
Binomial name Artemisia dracunculus Ref: ITIS 35462 Tarragon (Artemisia dracunculus) is a perennial herb with a spicy flavor reminiscent of anise. ...
Kvas that is most commonly used is white okroshka kvas, which is much more sour than drinking kvas. Spices used include mustard, black pepper and cucumber pickle (the water used), solely or in combination. Kvass (leaven) is a Russian fermented non-alcoholic or mildly alcoholic beverage. ...
Mustard refers to several plants in the genus Brassica, which also includes cabbages and turnips, and also it refers to the proverbially tiny mustard seed, used as a spice. ...
Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ...
And for the final touch boiled eggs and smetana are added. Sour Cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. ...
Teur is very similar to okroshka; the main difference being that instead of vegetables bread is used.
Botvin`ya is one of the most typical cold Russian soups, that went almost extinct because it is very hard to make. Recipes that you can find in some modern cooking books give advices as how to prepare it "easily" by substituting some of the ingredients. But that will not give you the real taste.
A full botvin'ya consists of three parts: 1) the soup, 2) boiled red fish (salmon, sturgeon, stellate sturgeon), that is served separately from soup, 3) crushed ice, served on a separate platter or cup. This article is about the fish. ...
This article needs cleanup. ...
The name of the soup comes from the Russian word botva, which means "leafy tops of root vegetables". And the ingredients keep in line with the name: leafy tops of young beet, beetroots, oxalate sorrel, green onions, dill, cucumbers, two types of kvas, then some mustard, lemon juice and horse-radish as spices. Russian (русский язык listen?) is the most widely spoken of the Slavic languages. ...
A beet (called beetroot in the United Kingdom and its former colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. ...
This article needs cleanup. ...
It is eaten as first course or right after a hot soup, before the second course as an appetizer. You have to eat it with two spoons and a fork: the fork is used to take the fish, the first spoon to sip the soup and the second spoon to put ice into the soup, so it always stays cold. Botvin'ya is eaten with fresh rye bread.
Hot Soups Shchi (cabbage soup) had been the main Russian first course over a thousand years. Although tastes changed, it steadily made its way through several epochs. And it never knew social class boundaries, it was a soup for everyone. Of course shchi was not the same for different people: the one richer in ingredients, was called accordingly "rich", on the contrary "poor" shchi was made out of cabbage and onions solely. Nevertheless all these "poor" and "rich" variations were cooked in the same tradition thus obtaining its taste and flavour. The unique taste of this cabbage soup was from the fact that after cooking it was left to draw (stew) in a Russian stove. "Spirit of scshi" was ineradicable from a Russian izba (log hut). Many Russian proverbs are connected to this soup: "Shchi - vsemu golova" ("Shchi is head to everything"); "Popal, kak kur vo shchi" ("Ended up like a chicken in a soup" - got into trouble). It can be eaten regularly at any time of the year.
The richer variant of shchi includes 6 main components: cabbage, meat (very rarely fish or mushrooms), carrots or parsley roots, spicy herbs (onions, celery, dill, garlic, pepper, boy leaf) and sour components (smetana, apples, cabbage pickle (water). The first and the last components are a must.
When this soup is served, smetana is added. It is eaten with rye bread.
Stews are first course dishes that are actually strong vegetable broths.
Unlike shchi or other soups based on meat broths, stews are light soups based on vegetables and water.
One vegetable always prevails in stews hence the name: onion, potato, turnip, rutabaga, lentil, etc. Preference is given to tender vegetables with short boil times and string unique taste. Beans, sour cabbage, beetroot are never used.
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