Nutritional Value:When thinking about Russian cuisine, it is possible that caviar, vodka, and Russian salad may come to mind, but Russian cuisine offers much more than that.
It is true that caviar and vodka are products that are very famous, but in reality, there are many other foods of great quality and more nutritional interest that are typical of Russian cuisine.
We are talking about the gastronomy of the country with the greatest geographical spread in the world, it is part of both the European and Asian continent, and this undoubtedly determines the multiculturalism and the great richness and diversity of the elaborations of its gastronomy. Thus, the different cultural influences, the cold climate and the peasant life of most of its geographical extension are going to be the main conditioning factors of the cuisine of this great country.
In the Russian kitchen, there are many kinds of cereal used in a wide variety of bread, porridges or preparations such as Blinis (rye, wheat, barley, and millet).
Also, vegetables are consumed typically of cold climates these vegetables are taken cooked, steamed, baked or fermented, but are always made separately, as for example in the cabbage soup called Schi (cabbages, nettles, turnips, and radishes).
Other typical foods of Russian food are fish (usually smoked), poultry, mushrooms, berries, honey and spices by oriental influence.
Russian cuisine is very varied, so it has a very complete and interesting nutritional contribution:
Fiber: varied use of whole grains and seeds that represent a contribution of fiber to the diet, as well as vegetables from cold climates, such as cabbages, and bulbs.
Carbohydrates: also of slow absorption, just like potatoes, like radishes or turnips.
Proteins: thanks to fish, meat, milk and other dairy products.
Vitamin C: through the use of berries In summary, there are many good options within this type of cuisine. Why not try them?
A very typical dish of Russian food is Borsch soup. It is a vegetable soup, which usually includes beetroots, and this is what gives it a characteristic intense red color. It can be served cold or hot, served and prepared differently depending on it. In its preparation can also include different vegetables such as beans, cabbage, carrot, cucumber, onions, tomatoes, or mushrooms and is accompanied by potatoes and even meats (chicken, pork or veal).
The pelmeni is a kind of filled pasta similar to tortellini or ravioli. In this case, the filling is made by making balls of pork, lamb, and beef. The dough is prepared with flour, eggs, water and, sometimes, also with milk. The most variable in this recipe are the spices that are used, usually pepper, onions, and garlic, mixed when making the filling.
We could say that the Blini is a kind of pancake or pancake because it is made from flour, eggs, milk, and yeast. They can be cooked in the oven or fried and can be filled or not. They can be consumed in salty when we fill them with meat, fish, ham, caviar, etc. Or in its sweet version if we take it with sweet things like honey, fruit, jams, condensed milk or Smetana, a kind of sour cream that is obtained by fermentation.
This is what we know as the Russian salad, but in Russia, it is called Olivie, since it takes the name of the chef from the Hermitage restaurant in Moscow where the recipe was devised, according to the story. This salad is made with a variety of foods cut into cubes and seasoned with mayonnaise. It contains potatoes, carrots, chicken, peas, cucumbers, and eggs. And, sometimes, it is accompanied by tangerines and other typical winter fruits and its use is very linked to the festivities.
In Russia, different types of berries grow wild and their consumption is very common, especially in more rural areas. There are the Klukva, cranberry or northern berry, which are quite acidic; The Bursnika, although they can be eaten directly from the natural, their slightly sour taste makes them be used to preparing sweets, jellies, marmalades, etc. There are also different types of genus: Smorodina, Ribes or red and black currants. With the currants jams are also prepared, filled with cakes and pies, juices …
This elaboration is a brochette of marinated meat. There are different options of marinating, one of them is with tomatoes, onions, pepper, and salt, and vinegar, kefir or beer are also used. Once we have the marinated meat it is punctured in the skewer and it is roasted.
Although it seems paradoxical in a cold country, the Okroshka is a very popular cold soup, which logically is usually only prepared in summer. Its name comes from the word “
Kvas drink is also used, a fermented drink made with rye flour, malt, rye bread and apples, and other fruits are also used during its preparation. Anyway, there is the option to prepare this soup with kefir and citric acid. Generally, a spoonful of Smetana is served on the surface of this soup
What you should know…
The multiculturalism due to the great extension of the country, the extremely cold weather and the rural life of a large part of the Russian population are the characteristics that have most influenced the development of its gastronomy.
They consume cereals such as rye and preparations based on these, vegetables such as cabbages and turnips, smoked fish, poultry, berries, mushrooms, honey, spices, etc.
Some of the most characteristic dishes of Russian cuisine are the Borsh soup, the Pelmeni, the Olivie salad, which we know here under the name of Russian salad, or the Blini.