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Russian cuisine

Russian cuisine is a very capacious concept. There is old, traditional Russian cuisine with pancakes, pies, jelly. And there is Russian cuisine, the recipes of which were formed much later. In this sense, dumplings, Olivier, befstrogans are also dishes of Russian cuisine. More details about Russian cuisine...Traditional Russian cuisine also includes soups such as brine, botvinya, okroshka. Old recipes of Russian cuisine rarely use frying products, more often it is baking in an oven, boiling, stewing. Unfortunately, there are already forgotten dishes of Russian cuisine. What to say if many of our compatriots do not know what it is to open, kulebyaka and other traditional recipes for Russian folk cuisine.

Many dishes of Russian national cuisine are quite dense, this is distinguished by Russian cuisine, salads are also popular, which is natural for a country mainly with a cold climate. Despite the fact that Russian national cuisine has long emphasized cereals (cereals, flour products), vegetables and dairy products, the menu of Russian cuisine is also rich in meat dishes.

Peter the Great contributed to the fact that Russian folk cuisine was enriched with many European recipes, products and traditions of cooking. Especially many French recipes were processed and absorbed by Russian cuisine, recipes with photos of such New Russian dishes as Olivier, vinaigrette, Napoleon, mayonnaise are of constant popularity today. Their own masterpieces of world cooking, for example, the famous beef strogan, also appeared in Russian cuisine.

At the same time, due to the fact that a significant part of the Russian population continued to live in rural areas, in parallel with more refined urban cuisine, peasant cuisine continued to exist and develop. With such new products for the then peasants as potatoes, cucumbers, tomatoes. Thus, the wealth and identity of Russian cuisine was formed, combining both traditional peasant cuisine and Russian noble, and later Soviet cuisine.