Russian recipes

recipes Now that Russia is a more open land, that people can travel easier there and leave, we have learnt a lot about the Russian kitchen. Well known Russian food and drink is cavier, gherkins, vodka and krimsekt. Other traditional dishes are widely unknown and there are very few Russian restaurants outside Russia. Because of the long cold winters, most of the houses had big ovens which the people slept round. So as not to waste this heat, the ovens were used to cook with. In summer, when the oven wasn’t needed for heat, then it would only be partly heated and used for cooking. This of course, limits the way food could be prepared, either roasting, boiling or braising. Frying and grilling were on the whole unknown ways of preparing food. For the long winter, dried fruit and mushrooms were used, also jars of vegetables were preserved in natural lactic acid. Bread was a very important part of the Russian diet especially rye bread made with sour dough. In the 14th century, wheat was discovered, bread was often made from a mixture of wheat and rye flour. Russian breads such as oladji, baranki, bubliki and kascha were made from barley, dinkel and buckwheat and the water content was varied to make different textures of bread, sometimes meat and vegetables were added to make the bread more substantial. The Russians also loved soups and stews and drinks like kwas and beer. The production of vodka was established in the 15th century and since the 16th century, the state has had a monopoly on it’s manufacture. The days were divided into celebration and a form of fasting (lent) On the fasting days, only vegetables and fish were eaten, on other days meat, butter, eggs and milk were allowed. Because of the number of days when meat was not allowed, a form of vegetarianism was normal. To sweeten dishes only honey and berries were used, the only sweet dish known was a form of gingerbread biscuit.

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