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How to Cook dishes from Russia
Russia
is a vast multi-ethnic country with a rich farming tradition, and has
a tremendous amount to offer in the culinary arts. Many Russian dishes
are derived from traditional peasant food eaten in the country's huge
rural expanses.
Crops of rye, wheat, millet and barley provide the ingredients for breads,
cereals, pancakes, kvass (a bread drink), and of course beer and vodka.
Other common ingredients include a variety of vegetables as well
as fish, poultry and game, as well as mushrooms, berries, and honey.
Additionally, the influence of
Russia's historic
neighbours such as Persia and the Ottoman Empire can
still be seen in some Russian dishes.
From the time of Catherine the Great (who reigned from 1762 to 1796),
Russian nobility imported products and household staff
from
Austria,
Germany
and most especially
France.
The result was a plethora of new dishes, infact a whole new Franco-Russian
cuisine, that includes some of the most famous "Russian" dishes:
beef stroganoff, sharlotka (Charlotte Russe) and veal Prince Orloff.
Some popular Russian recipes and dishes include:
- Beef Stroganoff - This dish probably has Franco-Russian
roots, although the exact details of its exact origins have been lost - it
may perhaps have been named after the Stroganov family. The dish consists
of sautéed pieces of beef served in a sauce with sour cream.
- Blini - Thin pancakes made from wheat or buckwheat, and usually topped with either sour cream or
caviar.
- Borshch - The Russian variant of borscht. A vegetable soup made with
beets, but meat, cabbage and potatoes may be added.
- Charlotte Russe -
A cold dessert created by French chef Marie Antoine Carême
who was employed by Czar Alexander I. It is a mould, lined
with lady fingers (small sweet light sponge cakes) and filled
with Bavarian creme (a custard made with flour, thickened
with gelatin and flavored with liquer).
- Katlyeti - Small pan-fried meatloaves made from pork or beef.
- Okroshka - A traditional cold soup made from kvass (bread drink).
Okroshka can be prepared in meat, fish or vegetable varieties.
A combination of neutral tasting vegetables (such as
potatoes, turnips, rutabagas (yellow turnips), carrots or
cucumbers) and spicy vegetables (mainly green onion, plus
celery,chervil, dill, parsley or tarragon) are used in making
the soup. Spices such as black pepper, mustard or pickled
cucumber may also be added.
- Pelmeni - A thin dough (made with flour add eggs) filled with minced meat
(beef, lamb, pork, or a mixture of all three, may be used). Spices such
as garlic, onions and pepper are mixed into the filling. Pelmeni are cooked
by boiling (although sometimes they are fried after boiling), and then
served with butter or sour cream.
- Pirozhki - A stuffed bun or pie that is filled with a cooked filling.
Traditional fillings include fish sautéed with onions and mixed with
chopped hard-boiled eggs, chopped boiled meat with onions and eggs,
or mashed potatoes with eggs and sour cream.
- Shashlyk - The Russian form of shish kebab. Shashlyk features
alternating slices of meat and onions.
- Shchi - A traditional cabbage soup. There are many varieties, for example
the poor typically made the soup just from cabbage or onions, but richer
variants might add meat, carrots, parsley, spice herbs and sour ingredients
(the latter might include smetana (sour cream), apples or pickle water).
- Soljanka - A thick spicy and sour soup. There are three main varieties:
meat, fish or mushroom. All variants also contain pickled cucumbers,
and usually cabbage, cream, dill and salty mushrooms.
- Studen (Kholodets) - Jellied pork or veal, with spices and a small amount
of vegetables. The food is prepared by boiling the meat for an extended period
of time, and then chilling the dish. The dish may be eaten cold, in which
case it is served with grinded garlic with smetana (sour cream), horse radish
or mustard, or may be used as a garnish for other dishes.
- Teur - A variation of okroshka, but using bread instead of vegetables.
- Veal Prince Orloff - A Franco-Russian dish created by
Urbain Dubois, to Prince Orloff, the Russian ambassador
to France.
Veal Orloff is a braised loin of veal, cut thinly into slices, with
layers of pureed mushrooms and onions between each slice, then topped with
bechamel sauce (white sauce) and cheese, and browned in the oven.
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