Russian cuisine(2)

The presentations was made by

Olga Evteeva

Content

• History
• Snacks
• Soups
• Main course
• Desserts
• Pies
• Kvass

History

Russian cuisine derives its rich and diverse with a huge and multi-national space of Russia. Its foundations were laid by the peasant food of the rural population in the often harsh climatic conditions. Delicious soups and stews centered on seasonal or stored products, fish and meat.

Snacks

There is a big choice of snacks in Russian cuisine.

Russian appetizers stimulate the appetite before serving the main course. Many of them are pretty sharp, they use different spices and condiments - mustard, mayonnaise, kvas, garlic, etc.

For a snacks you can taste :

• Different pickles
• Any kind of herring
• Meat and fish jelly
• Cold boiled pork
• Pressed and red caviar
• Meat assortment , etc

Blini with caviar

• Composition:Milk - 1 liter , vegetable oil 30 g,

sugar - 1 st.l,salt - 1 ch.l,Eggs - 3,Flour –

400 g , red caviar - 100 g , Butter - 50 g.

• Preparation : Mix warm milk, whipped with

salt and sugar eggs, vegetable oil, flour. Bake

pancakes. Serve with caviar.

Herring with garnish

• Ingredients : vegetable oil 2 tbsp.,1 boiled potato, boiled carrots, boiled beets, cucumber, bulb, boiled egg 2, greens.
• Preparation : herring cut into thin slices, for the garnish: potato, carrot and beetroot into small cubes, cucumber circles, onion-rings, hard-boiled eggs cut in 4 pieces. On a plate lay a mound of vegetables, put the chopped herring. Around herring put remaining garnish, pour vegetable oil. Decorate the platter with lettuce leaves, herbs.

Soups

National soups of Russian cuisine are : soup with cabbage- schci, meat and fish soup- solyanka, fish soup-ukha, kidney soup with diils – rassolnik, cold season soup-okroshka, green sorrel soup, cold beetroot soup- svekolnik.

Okroshka

• Ingredients : kvass, boiled beef or boiled sausage, lean ham, hard- boiled eggs, fresh cucumbers, spring onions.
• Instructions : The cucumbers, beef, ham, eggs are cut. Put everything in the kvass and add salt to taste. Before serving keep okroshka in a cool place. Cold soup served with sour cream and herbs.

Ukha

• Ingredients : fish , water, onions, carrots, parsley, parsnip root, potatoes, dill, bay leaf, black pepper, tarragon, salt .
• Instructions : In salt-boiling water put sliced potatoes, fish, onions carrots on low heat for 20 minutes, add bay leaf and cook for five minutes, add salt, herbs. Let it brew for 5-7 minutes.

Main course

There is a big choice of tasty and nourishing main course in Russian cuisine, such as fried pike-perch, pelmeni, boiled sturgeon, sturgeon on a spit, minced meat wrapped in cabbage leavs – golubtsi, roast chicken, goose stuffed with apples.

Fried pike - perch

• Composition:800 g pike - perch, 1 tbsp. of flour, 4 tbsp. melted butter, 4 onions, salt, pepper, dill and parsley. For the garnish: 10 - 12 of potato 4 tbsp. butter, 4 tomatoes, salt.
• Instructions : pike - perch cut into pieces

and rub with salt, sprinkle with pepper, roll

in flour and fry on both sides until cooked.

Onion rings, chop, sprinkle with flour, fry in

fat until golden brown. Ready-made perch

served with fried potatoes, fried onions and

greens, garnish with tomatoes.

Roast duck

Clear, clean the duck. Put on a baking sheet, put in oven. First, water its broth, then formed a duck juice. Through 1-1,25 hours duck should be ready. Remove, cool, cut into pieces and arrange on a dish, giving it the shape intact. Serve the duck to the table with the sauce.

Desserts

For dessert every guests can taste a lot of fruits, kissels, apples baked with sugar, etc.

Apples baked with sugar

Blueberry kissel

• Ingredients : fresh blueberries 250 g,1 cup sugar, potato starch 3 tablespoons, water 7 cups.
• Rinse berries, then press the juice. The rest mezgu put in a pot, pour hot water and boil for 4 -6 minutes, after which strain through a sieve. Pour in the broth of cooked sugar, again heated to boiling and remove from the surface of the foam. Pour starch into a separate dish, dissolve the cold water . Then pour it into hot berry syrup, stirring constantly, then add the pressed and chilled juice.

Pies

Russian cuisine is famous for a large variety of pies. They are : rasstegai (pie with fish filling), kulebiaka (pie with meat or cabbage falling), vatrushka (pie with curd), prianiki, boubliki, baranki, sooshki.

Kulebiaka

Vatrushka

Baranki

Rasstegai

Sooshki

Kvass

Kvass is a folk soft drink. It is made of brown bread or rye flour. There are dozens of different recipes of kvass. People usually drink kvass in summer.

Questions :

• What snacks of Russian cuisine do you know?
• How will you prepare soup “Ukha” ?
• List the major main dishes of Russian cuisine.
• What is the national drink of Russian cuisine? Tell us about it.

All information obtained from the Internet.

• http://russiankitchen.narod.ru/
• http://russianmeal.linkdealer.ru/index.html
• http://www.google.ru/