russian food recipes easy

Traditional Russian lunch. russian food recipes easy.A list of traditional Russian dishes

      Russian cuisine is a very rich tradition.russian food recipes easy. Russian cuisine began to emerge during the Kevarian rice period, with Western recipes spreading under the influence of this Byzantine culture. At the time, rice bread was so popular in Russia that it became a major source of carbohydrates for the Russian people.

Moreover, it is the people of the Great Spirits who have greatly influenced Russian food. Tatar and other West African peoples cooking oats, rhizoline and pies, cooking meat and fish, was a common recipe for beef production. Since the 18th century, while Russia has been treating itself to the West, Russian cuisine has begun to cater to a variety of Western traditions: cooking with satire and dessert.

At the state of Calgary, the most advanced Russian-French cuisine has come to fruition - dishes such as beef stewolve, kiev, oval walleye, Charlotte. In the 19th century, Russia was reared as one of the most popular food products among weed farmers. Potatoes were also called "bread". By the end of the 19th century, food supplies were fully established in Russia.

Traditionally, in Russian cuisine, fresh vegetables are used less, and the heritage of cold products is not chosen. The most popular is the Salad \ u003c \ u003c Salad \ u003e \ u003e Salad. Like many other species of meat, it gained national affection during the Soviet period. Another traditional cold meal is just as tasty. Baked meat and fish products are very popular.

One of the main Russian recipes is spring water. Russian soups are so delicious - both cold and hot. The most common of the cucumber soup is Kuroshka and Furi; In between the burgers are served with chicken soup (cheese soup), fish soup, fish soup, chicken soup, chicken (with crackers). The soup delicacies add to the traditional creamy texture of the cream. It is widely used in Russian cuisine. It was the most popular meat dish in the Soviet era. Russian national cuisine produces a lot of roasted wheat flour - most notably Wellington and Wellington. Around the world, seafood is made from pineapple plants. The traditional Russian bear is considered Kleidbach.

Undoubtedly, Russian cuisine, the recipes you find in this section, is popular all over the world for a variety of pancakes. However, the pancakes will be closed not only in Russia but throughout Eastern Europe. Russian pancakes are a staple of corn pancakes and thick pancakes baked in the oven. The scallops, which come from France to Russia, are often called pickers, while smaller party types are called peacocks.

As a rule, Russian delicacies are served on a side dish - cereals, legumes, potatoes. It is often used in hot yeast, porcelain, baking or stirring. One key ingredient in many different foods is the vegetables, nuts, cabbage, and mushrooms that are seasoned with salt and salt.

Traditional Russian cuisine is unique to certain beverages. From the twelfth century on, soft drinks have been known in Russia as no one can prepare them at this time. However, Cavas, which is released from black bread, as well as fruit drinks (fruit or bean flour), and jelly (along with dessert) is still popular.

Alcoholic beverages are very popular in Russia. They are the oldest of them. Russian national drink is often called vodka. Although discussions are still underway regarding the Vodican innovation space. After Siberia was built, tea was one of the most popular beverages in Russia, and even started using coffee products (e.g. samvarava) to do so. Tea is sweet and sweet with sugar or sugar. Once he decided to drink a cup of tea, he didn't leave the cup. Russian desserts - the popular folk of Wingen and the grandparents of the 18th century, Russian cooking was under the influence of Russian traditional dishes.

The ever-popular Russian cuisine of the world has always been astounding to foreigners, since they are found in abundance and abundance. The tradition of Russian cuisine has a long history, and it is truly traditional and filled with many delicious dishes for the Russians today.

The ancient Slavs diet was very light and straightforward, but at the same time it was nutritious and high-calorie. According to religious belief, the food was poor and spicy, the first was a lot, with lots of vegetables like vegetables, legumes, mushrooms, beers. The most common vegetables were cabbage, radish, raspberries, beans and cereals, avocado, rye, lentils and wheat. They are also used for cooking meat (usually beef or pork), fish, dairy and dairy products (wool cheese, kefir, raisin), eggs, honey and nuts.

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First courses

Zuki

Chicken is a staple dish cooked on a table or pastry, which has been in our ancestors for hundreds of years, and was eaten in royal families and in poor huts. There are several credit recipes for Russian soups that can be used for food and meat. They are cooked in a Russian oven, where they stand, cook and shine, rich flavors and aroma. They ate black, thirsty bread, creamy curry, creamy milk or yogurt.

Rassolnik

Rassolnik is an old-fashioned original dish based on cheeses and chickens. It is an old Russian Kalyan dish. Later, the fish was introduced into the meat (meat, pigs, various breeds). In addition to herbs and whipped cream, it is grown with grass.

Ear

Yukhan is a fish-based liquid food. There are a large number of recipes: Two, Three (Bookmark Fish Name Number), Fish Fishing, Bulldogka, Group. The Russian version of the "white" fishery indicates that there is a soft, soft and salty fish, which is why there was a parrot, a squirrel, an eagle, an eagle, or a bob, adding to it. For "black" fish, soft, cape, skull cap, cap, radid, "red" or "blue" - colored red fish (salmon, sturgeon, belga, sturgeon).

Secondary courses

As the second meal, our ancestors are one of the main features of the daily diet, "shisha and porridge are our food." For the cereal, the crushed grains were taken, which made the dish softer and accelerated the cooking process. Butter (butter or butter) is added to the sweet porridge with honey, fruits and vegetables.

Pumpkin porridge

As evidenced by numerous accounts in history, Barobat is one of the most popular dishes in Russia. History does not provide a definitive answer to the origin of the Bengal. But for centuries, Bhutanth porridge has become a staple food for the Russian people, one of the word forms in Russia, called Barwhaat and Baroth. For people in Europe they generally referred to it as "Russian bread."

Grivenv porridge

One of the most popular Russian cuisines is the Griven porridge, which was named after 18th-century Finance Minister Juri Guruv. This porridge is made according to the saffron after the bubble is squeezed out of added milk or cream. Smooth margarine and sprigs of pineapple with smoked salmon, spices, or cold fruit are passed through the wood.

Punches

The spring sun, bright and warm, created by the ancient Russian pancakes, pre-loved and celebrated by our ancestors, is the yeast of ancient Russian pancakes. In ancient times, they used a spongy sponge, based on Greek, wheat, meadows, or barley flour. It was a commemorative feast to be celebrated on the day of the ancient Sermon Pancakes, and wintertown was a symbol of the world and a symbol of the sun. It offers rich butter.

Cakes

Another distant Russian cuisine is the Old-Ugric, the Turkish, the Chinese and the Slavic peoples (Udmart "Pellano" - bread earrings). There are cereals (flour + eggs + eggs) and cooked meat (covered pork + bun + onion, salt and pepper). Cut slices from a thinly sliced ​​bird, place them in a saucepan and tighten the edges. The bread is placed in salted water, and sprinkled on a nearby cream or moist butter.

Third Senses:

Russian national beverages have long been known as Khawis, Zeb and Jelly.

Kvass

Kiva is a classical drink of ancient Sivavas based on corn flour, corn, wheat or wheat flour, which combines with herbs, honey and other ingredients. In the days of ancient Russia, Koviis was a daily drink that was revered by nobles and nobles, and his presence at home was considered a sign of a sense of security. By the 15th century, there were about 500 kvass species in Russia.

Sabine

Unlike the Cavs during the winter months, our ancestors preferred to drink CBC. This ancient civic drink is made with ancient Slavs, honey, water and aromatic spices (sweet, sour, hops and claw). Therapeutic Plants. In the past, it was common in seafood and homemade food to mix it up with tea like this "overseas."

Oatmeal jelly

Another Russian alcoholic beverage, such as rice, sugar, peppers, soup, peas, peppers, fruits, is the flavor of the rice. In the ancient Slavs, oysters were thought to be sweet foods. It was poured into the stomach or pan, with a mixture of cooked oil and herbs. From time to time, to make the sauce, start to produce honey, honey, and flavors and gradually turn it into a sweetener.

Russian food bars have gained worldwide fame in the late 19th century. In just a few decades, they have found love and popularity among European artists and practitioners of art. Since then, Russian dessert has been one of the most delicious and varied dishes in the world. Foreign characters try to make Russian meat from the best restaurants around the world and understand all the secrets of Russian cuisine.

Although many modern products in Russia have long been unknown, it has been noted that the Russian table of potatoes, tomatoes, corn, rice, foreigners is the richest in the world. Russian specialty foods do not require special knowledge and specialty ingredients, but it takes a lot of experience to make delicious dishes. In Russia, the main products are raspberries, cabbage, oil, pancakes, fruit, beef, mushrooms, fish and sometimes meat. The abundance of corn - rice, wheat, oats, ginger, peas, lentils - has enabled the production of many breads, onions, cereals, kevas, beer and vodka.

Russia is a nation-state, where every nation has their own “signature” meat, sharing their recipes and recipes with their neighbors, telling them their secrets. Each region and region of Russia offers unique dishes. Russian cuisine is always open to open foreign loans. While living in Sosthenes and Greeks, Russians learn how to brew. In Byzantium he learned about rice, poultry, and many spices; Tea came to us from China. From Urbel - Bread Pills; Bulgaria shared with us the delicious flavors, nuts and Zakkini. Western Sergeant cooks for Russian cuisine with bourbon, fried chicken, beer brews. At 16-18 CE, Russian cuisine captures the finest flavors found in European cuisine, including salads and meats, chocolate, ice cream, wine and lotions, sugar and coffee.

According to some reports, the potato was introduced in Russia by Peter 1 and contributed to the expansion of this plant in the central regions of Russia. However, it is believed that Russian wildlife species cannot be imported from Europe, because they contain northern plants, and European species are drawn to southern plants. They may be seen earlier in the southern regions of Siberia, the Urals, the Arclasses, the Nkogorod, and the Pekov regions.

The Russian stove design determines the cooking method. While the food is not at the bottom, the ingredients should be high enough to warm up the whole room. As a result, they ate sliced-up sauces and stews, as well as rich, fried, cooked and roasted meat in traditional Russian cuisine. In the Piano Cave, the stoves and dinners are designed to be cooked and cooked in a Russian bakery and cooked in an open fire. French cooks introduce refined foods and cereals to the nobility, while hives originate from Holland. The leaders of the 18th and 19th centuries were invited to European cookies, which contributed greatly to the growth of Russian restaurants. In fact, some dishes such as Hungary are home to Belt Strognoff, Dickie Kiev and Charles, thanks to French and Austrian authorities. Russian cuisine was not influenced by foreigners, but it was a mix of dishes prepared for Russian realities.

The Orthodox Russian people had a strong character in all aspects of Russian life. Usually, with fasting (up to 220 days a year), the orthodox food is eaten only and sometimes fish are served, providing juices, meats, main dishes and foods for many sad (vegan and vegan). Most of Hendi’s Russian dishes are popular in all other world fairs, for example, salty flavored salmon and bread and red onions. Lentin meats are rich in vitamins and micronutrients, but they do not absorb fat that can clean your body and provide strength to a serious farmer.

The Russian stove has allowed it to be cooked without oil and grease, so it can be made with oatmeal, sweet or cooked vegetables, mushrooms, jelly, pancakes, raisins and cereals. Different types of cereals and recipes could be made of different types of cereals.
  The Russian table in traditional places was filled with all kinds of fish. The baking is topped with flour and porridge, dried and eaten at home. Cravar is seared in vinegar and vinegar.

Porrin, who lives in Russia, ate raw bread as a staple, as well as fish and meat. At the beginning the endings had a sacred meaning and were necessary for many ceremonies. A large amount of porridge was prepared throughout the entire work, especially when it was necessary to feed the produce. The word "porridge" on Don is called editing or people working together. The best porches were thought to be resting and resting. Liquid grains are considered to be the lowest grade. This thick porridge is very easy to cook with heat. If the porridge is cooked on the stove, it will achieve the same result.

One of the most delicious dishes from Linton’s Russian toothpaste - sodadoh, is found in the corn husk. It is a delicious food that is rich in vitamins rich in vitamin. Saladha is eaten in winter places. The sweetness of this sweetness comes from careful preservation of temperature. One cup is prepared in the same way - with a sweet taste of corn flour and potatoes. The sweet taste of Kulag is due to the glucose produced by it. Oatmeal - thick, salty, cooked sweet - is eaten at any time of the year.

In the 19th century, Russian cuisine included a number of different changes at the time, and later they began to put all the dishes on the table for dinner. The first meal of the kitchen is a snack from golf, potatoes, fish or meats. Russian food has no salad recipes, except salads, called "Russian salad". Blackwater is an affordable commodity in Russia, especially in the South and the Volga region. Past century foods can be compared to modern premium foods for their permanent value.

The second coat was hot or vegetable soups. The word soup is French, and in ancient Russia it was called liquid food. Russian soups have been very important and every housewife knows so many recipes for soups. During the summer, they often ate fresh soups: okroshika and bovini with kvass, chicken soup, light vegetable soups. If meat, mushrooms or milk are not cooked, if the puddle is not affected. The table, boards, sirenka, soy and soup do not require different and expensive ingredients.

The classic Russian aurora is made from two vegetables. One mustard has a neutral taste (cooked potatoes, rutabaga, carrots, fresh pumpkins), while the other has a familiar spice (parsley, celery, tarragon). Serve with aromatic, meat or poultry meat for aromatherapy. The mandibular components of the ocacoma are the larvae and leaves. Liquid, black pudding or pumpkin are used as a boost.

Shri - one of the most delicious Russian dishes. Schi are wonderful because you never know. Although the rich and the poor use different foods for cooking soup, the principle remains unchanged. The unique flavor of the soup is only available in a Russian oven, several hours after the steak was removed. Essential ingredients of googles - cabbage and nutmeg (butter, sorrel, apple, plant). Add carrots or parsley root, herbs (green onions, celery, oil, garlic), meat and sometimes mushrooms to the sauce. Breadcrumbs made from Verkirk; Gray Genuine Shaw - An exotic white leaf on the outside; Green soup - candy.

Udh was originally supposed to be an office drink. In the seventeenth century, the modern meaning is attuned to this term - fish broth or soup. At least it is used on the ears of vegetables. Ancient ears are a strong drink used to serve cakes. For some small wild fish for onions. Every fish served in Russian cuisine was prepared without pairing with others to enjoy pure taste. Thus, in Russian cookbooks, it is described differently from each fish species.

The third change from the traditional Russian cuisine is meat and fish and cereals. Often, large cooked meats are cooked in porridge or porridge and served as a special meal. It is impossible to cut meat in traditional Russian cuisine, a whole piece is prepared and served. An example of this habit is the whole chicken, egg pork or sweet. The only exception to this rule is Jelly or Jel. It offers porridge and porridge cooked for dessert. Sometimes sweet apples, cranberries, and longrakach were served. Meat Latin does not consider traditional Russian cuisine. Russian cuisine of the species became only 18-19th century. Bumping became popular in the 19th century only. But they are embedded in the structure of Russian cuisine.

Delicious dishes complete with Russian food. There are many pastries in Russian cuisine: Pies, pancakes, Wingen flour, cakes, antique cakes, old cakes, flour, bread. Ancient Russian beverages (Sabin, Kevas) are not the first and only experiences of other countries.

Russian recipes

Filtered soup
ingredients:
  onion head,
  1   cup ,
  1 carrot,
2 tbsp. l Vegetable Oil
  1 Torah tomato paste,
  5 medium potatoes,
  1 Jerusalem Archeckcock,
  1 cabbage or celery,
  olive oil Lime
  leaf
  garlic,
  salt

While cooking
  , add cooked onions, raw and cooked carrots and cook until cooked, add tomato paste. Place potatoes and Ethiopia in a saucepan of boiling water, salt and warm for 10 minutes. Add japan or kehlabia and cook for 10 minutes. Stir in cooked vegetables, thin fruit, cook for 5 minutes, lettuce and squeeze soup and heat. Bourbon sprinkle with grass.

Dollar sinowochi
inputs and
  1 goat's head,
  800 miliholi ripe,
  0.5 preset piece of vegetables,
  200 grams of meat staged,
  1 onion,
  2-3 bottles while
  0.5 crackers Cuba black,
  0.5 cups of plain Palettes,
  1 tbsp. Flour,
  2 cottages,
  toast, salt.

Cooking
  Add the chopped onion, onion, biscuits, rice, sweetener, pepper and salt and mix. Reduce the scoop head on your stew, separate the leaves and roll them out of the covered meat. Place the chicken mixture into the bowl in a saucepan, bring out the heat, add to the whipped cream and stir for 20-25 minutes. Also, two sliced ​​cabbage can be cooked in a gas oven.

Pope ear
ingredients include
  200 grams of strawberry,
  150 grams of potatoes,
  1 onion,
  1 Parisian rose, 400ml
  chicken porridge,
  20 ml dry white wine,
  green onions, oil and black pepper, to eat cooked leaves.

In a boiling
  saucepan, add chopped vegetables and cook halfway until cooked, then set aside the fish and bring to a boil. Add spices and wine before serving.

Inputs ofsecret chemical crucifiers: priest ,
  flour,
  vegetable oil,
  cream of
  salt,
  pepper

While cooking,
  large sliced ​​cumin carrots are sprinkled with salt and pepper and sauté for a few hours. Stir in baking powder and melted butter. When one side mixes, cover with moisturizing cream and prepare. Grow with buckwheat.

The Larks will be baked
  in a Leica-shaped eyebrow (Feb. 15), which will be baked into the sanctuary for the spring.
Components
  1 kg of flour,
  30 grams of yeast,
  130 g butter,
  1 silver k’uribene milk
  0.5 kubech’i sugar
  1 egg
  50 grams of raisins,
  salt

Cooking
milk In milk, add flour, melted butter and sugar. Don't bend your hands until it is no longer standing. Stir in the oven for 2 - 3 hours, stirring. Place the dough into a razor, cut into small pieces and roll into a kettle. The head and tail of the shoe hold a razor blade in front of their eyes at the tip of the sample. Bake the eggs for 15 to 20 minutes, using the eggs and sugar.

Punikekochi
inputs and
  1 tbsp. Oils
  200 g of almond flour,
  100 g of milk
  1 egg
  1 watt,
  salt and sugar to brew.

Cook
  all ingredients and mix for 30-40 minutes. Pour the pancake flour into the pan, place it on the other side to decorate it, and divide it. Use the PINs with honey, bitter or flour.

Easter
Ingredients
  : 1 kg high cottage cheese,   150g
  butter,
  3-4 eggs,
3 tbsp. Melt cream
  1 cup of maple syrup,
  100 g of
  gravy , meat and vanilla.

Cooking
  naked waiting to be washed. Mix the eggs with a little sugar and mix with the baking powder. Add the leftover butter, vinegar and raisins and sauté. Pour in Siro, stirring constantly. At the bottom of the oven or under the branch, take one blade, place it on a lot and press it with great pressure. Leave in the refrigerator for 10-12 hours, then drizzle with the spices and greens with the spices.

Olga Borodina

When setting up a Russian-style grill or going to a Russian restaurant, the menu includes roasted cucumbers, jerky, seaweed mushrooms. The first dish was a massop soup and fish soup, and a dessert - spaghetti, red and black Cavarian and game. Siberian breads, mashed potatoes, cherry porridge, pancakes… and what our ancestors really ate?

Sap and porridge - our food.

The standard diet of Russian agriculture was very different. You need to cook it quickly and satisfactorily in your hands or in the jungle. For centuries, it was roasted with chickens, geese, cows, goats and pigs, but it was something to eat for the meat.
  Shema, our ancestors called any soup, and not just as eager as it is now. In the gardens, shrimp, cabbage, beetles were scattered. All of this can be melted down with water or sour cream, covered with milk or bitter cream - this is a general recipe. Spring was a sprout of maize or peach. They added "melting" over the corn for "brightness", and in the post they re-added the food with hemp oil. In the sixteenth century. One can try it with "Steve Brochchavvy", "Spicy cabbage" and "Yesterday."
They often follow the story - breads, cereals, milk, or water are destroyed in small pieces. All fruits can be filled with vegetable oil. No fire is required for the event, so it can be done in the field where the farmers go to work all day. What’s more, it doesn’t allow you to sleep in the heat of such a meal.
  However, Burke's first was a glass bowl (not a burn). Then they began to cook on the coffee grounds, heated them in a saucepan, tossed the slices, carrots, strawberries in water and sent them to stay in the oven.
  The highest calorie in the diet was the porridge. In the sixteenth century. There were more than 20 species. Different grains and different cultivars have been able to produce something new. Like Chiuchi, our ancestors did not bother themselves, and used the word "porridge" to be called thick fat products.
  Different fruits were popular in different cities. For example, there were many native species in Tombober. Not only was it water or milk, but it was also used to lighten the calorie content. The floor was prepared by Novorodot, Treir, and Skokov Urus capers - barley flour prepared by the grain.
  Portage has been an important part of many festivals, rituals and rituals. At weddings, young people eat after working independently. "Babina" porpoise "conquered" military successes and "peaceful" payroll success and "peaceful" reinforced the accusations and treated the traveler remarkably.

The table is on the table, and the table is round, and not the bread piece - and the table is the board

Eat plenty of bread. The farmers were painting it from heavy powder. Since this process takes time, you would start it once a week. He put the finished product in special wooden loaves.
  It was a great deal of food for the farmers, even though it had plenty of food, it started without starvation. Over time, clovon, barn, tree bark and landfill were added to the story.
  Bread was a manifestation of many rituals. We made our beloved guests “bread and salt”, formed a union with their fellows, made Easter cakes with Easter eggs, celebrated pancakes with Malcina, and greeted the “spring” spring.
  It is more than just flour from the flour. Fruits, pancakes, gingerbread, robots, bicycles are often displayed on the table. In ancient days, pancakes were made from powdered flour. There were plenty of dishes, served for a couple of dishes, along with the porcelain porridge - soft soup on the gourd, soft fish, with meat - to noodles, carrots - to the ears.
In the seventeenth century. There were at least 50 recipes. They differ by their type. Yeast, broth, sweet, baking method: butter, heat. Size and shape (round, square, triangle, green), to fill up (open - pie) and close. Foods can be: meat, fish, eggs, grains, fruits, vegetables, seaweeds, mushrooms, raisins, poultry, peas, cottages, chopped fruits.

Good diet - rubber goggles

The Russian winter is long and long lasting. This is why all types of donuts are so popular. Added apples, cranberries, lingers, to the pollen in the throat. Apple and cranberries are planted with laughter. When you see pumpkins, you start using them.
  Especially the seasoned mushrooms. Milk, mushrooms, gingerbreads, honey marshmallows, whiskey - in each region - have their own. Some species, such as white and bulletin, increase significantly.
  The berries are either dried or mixed with honey. There were gaps in the oven. For example, they put their eggs on a kettle leaf and send them to the refrigerator. The goats arrived at their desired position, and then the dried leaves were removed from the pit.

Potatoes and breads

Potatoes were discovered in Russia only through the efforts of Peter I in the 18th century and did not immediately "bread again." But as they grow, they grow happily, and gradually, it takes the sweetness out of them. Thanks to failure, it has become easier to survive the fall of the wheat and the flower.
  In addition, the Doblopins had Russian food, as they would have guessed, because of Orval. No Russian book about them was mentioned until the early 19th century. The earliest form of this kind of food was described in the "Muslim Lunch" (1610-1613), and it is called from the herd of yeast.
  Although they were common in Siberia in 1817, the larvae were far more sophisticated in parts of Russia than in Europe. There they were kept in great shape and kept in winter during the winter. In 1837, Acharena and Aviva used the word "ears" in Siberia, as in Russia, they are called "ears," which are made from pasta flour, cooked with pasta, with fish or fish.

National cuisine is a product of common goods / techniques that serve the same people. Russian cuisine has gained acclaim from wooden barrels and metal plates to modern technology and international recognition. This has contributed to urbanization and the emergence of the social structure of society. National cuisine is categorized as being influenced by one climate, economic / geographic / social factors. Russian cuisine was based on earth, long winter, high energy, and various products.

How have you changed Russian food over the last 100 years, the food service you serve and the ingredients you stand out for?

Historical background

There are many times when setting up Russian food. One was in the 16th century. According to historian Costomorv, the standards of the Russian people at this time were based only on ancient hierarchies, as they would have been for centuries. It was as simple and invincible as it was during fasting, and the Slavs fasted fast. Meals were made from the basic ingredients: flour, meat, vegetable. After the 18th century and the "European window", it was full of Russian delicacies, steaks, onions, tomatoes, omelettes and sauces.

The church had a big influence on the eating habits of the church. The same process can happen in other Christian countries. The years of the calendar are over half. Fasting is a religious background. It is used to provide spiritual and traveling activities for a time, from eating and drinking (which is strictly forbidden to a single meal). Due to such regions, mushrooms, fish, cereals, wild berries, herbs and vegetables are more prevalent in traditional Russian restaurants.

According to research historian Bolton, farmers eat four meals a day. During the summer, this workday is served at 5: breakfast (which is an alternate name), afternoon tea, lunch, dinner, pahi. Breakfast: 6:00, lunch - 12:00, afternoon tea - 15:00, dinner - 19:00, Pusan ​​- 23:00.

Nutritional characteristics

There are a variety of products and meats in Russian restaurants.

Bread and flour products

He usually ate bread. Moreover, the literal meaning of the word "bread" is derived from that. It was also used by the ancient Russians. Wheat flour is made for dill, which is one of the most popular foods in the area. Surprisingly, after choosing natural plant-based foods, they did not add grain flour.

One of the most common foods in those days was oatmeal. It is a powder that is crushed in a mill or in a jar. Grain flour is well-drained, dry, lightly fruity and cleaned. The peach was mainly derived from the flavors of the grain. Rice and wheat flour were used to make a variety of foods: meat, cottage cheese, fish, berries, mushrooms, eggs. Noodles or small porridge can be made as the basis for the snake. Local Berber breads, pancakes, pancakes, cones / brushes with butter, peppermint, nuts.

Vegetables and legumes

Most of the population were farmers. An important part of my diet includes vegetables and grains - products that can be personally seen in approved farmland. Grains, cereals, baked goods, and soups were made from these foods. Favorite soups: hodgepodge, kalya, ear, botvinia, okroshka, borscht, pickle. Later, before the potato was discovered, locals got a taste of the sweet-smelling goat cheese that is still popular in the Russian Empire.

It was a major vegetable for the Russian people. The situation changed when potatoes became widespread in the mid-19th century.

Vegetables are not only raw but also invite a variety of other heat options. Vegetarian food was mixed, baked, cured, cooked, cooked, or sprinkled. There was also no grain due to climate and fertile land. It grows a lot of grain in the Russian provinces. And from each type of grain, they can be varied from many to whole grains.

Dairy and dairy products

When we arrived at harvest, we used foreign or common spices. At the time, ordinary people could not find such products. The main spice took place. The flavors include porridge, salads, soup, flour and other foods. It was also at a higher price. In a clean, fruity, creamy cakes.

Fish food

The fish are usually spicy, crusty, baked, fried, roasted, with a variety of colors (especially mushrooms or porridge). Fish has created a very wide divide for innovation. The food was salty, salty, yeast, dried, roasted or filled, into soup, dessert or spinach. Cavarian was considered to be an unusual and valuable food. Especially fresh cereal starch cavaria. It was mixed with shampoo milk or salt.

Meat products

Meat was scarce until the 17th century. Despite the rejection of meat use, locals prefer to eat food and fish. Animals are the role of family members, not food, but over time the situation has changed.

The meat should be limited to fasting and special religious holidays.

They use these meats in Russian cuisine.

• Poultry farming;
• All game species (Duck Duck / Wild Fish / Elk).

Meat was divided into dichina and sheep. Dechina - Meat, and Ubon - Meat, from Animal / Poultry. The product was cooked or baked. It was thought that the usual exercises were giving meat to the first courses. Particularly popular is the meat eater - meatballs, chops, meats, fireballs, in an eagle, "eagle". But usually cooked pork - a large pork that is completely cooked in pork.

Delicious foods

The most popular synthesis sets; Rolls, Winger, Honey and Powder. Russian sweet traditional food is baked or other baked berry / fruit. Servers are, in fact, not in hot water, but especially in fresh water, to burn and stir the factory. The prepared plants have a clear and transparent texture. The sauce is very similar to modern spices.

As a dessert, taste the berry fruit (a kind of parsley paste) made with pineapple. They are made of flippers, and other seasonal berries. Pastala takes medicines like pasta and other medicines to cure a lack of sugar or vitamins.

Drinks

Soft drinks are very popular, and. These drinks can be taken nationally. In the 15th century, 500 varieties of coffee were prepared in Russia, hundreds of fruit drinks and honey bees. The Russians were not very fond of alcohol products. The beverages are designed for the day, and the intensity is minimal. Mostly the kvass and honey bee vodka. Alcohol variance varies from 1 to 6%.

Purifying items

This is a special food section that is closely associated with religious beliefs and traditions. Recipes have the importance of worship, and are used only for one special occasion - a holiday or ritual. Russian recipes

1. Cronik. Served for the wedding. This dish is called the King of Pies, the festival or the royal patty. There are different types of cereals and different utensils - yeast, beef, seeds, potatoes, porridge and other things. For weddings, Cronik decorated with paintings, various decorations.
2. Kutya served for Christmas / Klidad. This Memorial Serve is a meal. It is made from wheat and barley or rice porridge made from honey and wheat. Almond, sweet and milk are also added to the porridge.
3. It served as far back as Merseyside in the 17th century, when the Pokemon stayed. Ancient Russian dessert, not to mention famous to this day. The product is made from a mixture of black on a baking tray with two layers. Pancakes served as a special dish or covered with a variety of delicious dishes.
4. Kulchi / Easter / Pasca. Used on Easter. The Siliconic Bread Bread for the main church holiday.
5. Served eggs served on Trinity. Eggs have become increasingly common in modern Russian cuisine. Previously, this dish was only given to the Tibetan festival.
6. Oatmeal jelly or fridge. Serving on the evening of the night, Ivan Kuala and funeral days. It is a traditional drink with complex ingredients such as jelly or gentle massage. It will soak up the soy sauce.

Cultural goods

Most Russian dishes are closed in the oven. Food products are stored in a saucepan or saucepan and, for meat and game, more extensive forms are used (e.g., Duckwall). It can also come with a circular saw in the Russian oven. To install ovens in a heat oven, use a wood or firewood. Chapel is a great showcase with an emphasis on wood handle. In this dish, the bread is boiled in a saucepan, placed in a pot, after which the ugly part is carefully stirred. Paper metal and egg containers are used. To make bread out of the oven, they use it for gardening. These are oils and wooden objects that are shaped in a circular shape. Common foods are wooden plates and spoons. From the 13th century to the traditional Russian kitchen designs, they began to point out to tea suvarians.

Modern Russian cuisine

Modern Russian cuisine has reached a new level. Cookies try to combine real Russian ingredients with new techniques, unknowns and more. In true national spirit, they cook in the heat field and cook on fire, and traditional dresses are served by the waitresses. They are also more prominent neutral institutions wherever the popular Russian cuisine is located at the restaurant. The main focus is on various products from Russia. From Volgana Murmansk to Altai Honey and Black Quenchian Went.

Young chefs love to indulge in modern Russian cuisine, so they are not ashamed to offer it on the world stage. Ancient Russian products are usually spiced in Asia or Europe. Cookies say that soups and breads are good, but go deeper, create the concept and replace it with curiosity. Currently, Russian cuisine is served with pasta, rubber-flour flour, beer sap, organic farm produce and a variety of vegetables.

They are spoken of as a national food culture on Russian McDonald's list. "Beef La Rao" powder is used instead of grape wheat.

Russian cookies are opened in 2 camps, some of which hold a few traditions, while others keep them modern. This is a good option for the client. He can always get away with his favorite brunch and quid with carpets or forks.

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