Russian cuisine: The best recipes. Iuliia Nelidova

chapter, I will share useful tips for cooking and serving dishes that will help you create a true Russian table and impress your loved ones.

      1. Choosing Quality Ingredients

      The first rule of successful cooking is selecting quality ingredients. Russian cuisine focuses on fresh and natural products. Here are some tips for choosing them:

      Vegetables and Fruits: Opt for seasonal products. They are not only tastier but also healthier. For example, in the fall, use pumpkin and beets, while in the summer, fresh cucumbers and tomatoes are ideal.

      Meat and Fish: Try to buy meat and fish from trusted suppliers. Pay attention to color and smell – fresh meat should have a vibrant color and a pleasant aroma.

      Dairy Products: Choose products with minimal preservatives and additives. Real sour cream should be thick and have a characteristic sour-milk taste.

      2. Cooking Techniques

      There are many cooking methods in Russian cuisine, each with its own features. Here are some basic techniques:

      Stewing: This is one of the most popular cooking methods in Russian cuisine. It allows you to preserve all the juices and aromas of the ingredients. For example, stewed cabbage with meat is a classic dish that takes time but is worth the effort.

      Baking: Baking in the oven is a great way to prepare meat and fish. Use foil or parchment paper to retain juices and flavors. Try baking chicken with potatoes and spices – it’s a simple yet very tasty dish.

      Boiling: Boiling is the primary method for making soups and porridges. To make a rich soup, add meat and simmer on low heat. Don’t forget to skim off the foam; this will help make the broth clear. For added appetizing appeal and clarity, you can strain the broth for cabbage soup through a sieve.

      3. Herbs and Spices

      Proper use of herbs and spices is the secret to creating a unique flavor in dishes. Here are some tips:

      Dill and Parsley: These herbs are commonly used in Russian cuisine. Add them to dishes at the end of cooking to preserve their bright aroma.

      Garlic: It adds a piquant touch to dishes. Use it fresh for salads or as a seasoning for meat. But be cautious – too much garlic can overpower the flavors of other ingredients.

      Salt and Pepper: Don’t forget the basics. Salt enhances flavor, while black pepper adds spiciness. However, try not to oversalt dishes – it’s better to add salt at the end of cooking.

      4. Table Setting

      Table setting is an important part of a Russian feast. Proper presentation of dishes creates a festive atmosphere. Here are some serving tips:

      Plates: Choose traditional Russian plates, such as Gzhel or Khokhloma. They are not only beautiful but also emphasize national character.

      Napkins: Use cloth napkins folded into triangles or diamonds. This will add sophistication to your table setting.

      Dishes: Serve food in large portion plates so guests can help themselves. This creates an atmosphere of friendliness and community.

      5. Traditions and Customs

      Don’t forget the traditions that make Russian cuisine unique. For example:

      Karavai: At weddings and other celebrations, it is important to serve a karavai. This symbolizes prosperity and well-being. It is usually decorated with dough patterns.

      Tea: In Russia, it is customary to drink tea after meals. Serve jam, honey, or sweets with tea. This makes for a great conclusion to the meal.

      Cooking and serving dishes from Russian cuisine is not only a process but also an opportunity to create an atmosphere of warmth and comfort. By following these tips, you will not only be able to prepare delicious dishes but also give your loved ones unforgettable moments at the table. In the next chapter, we will dive into the world of traditional Russian dishes and their recipes that are a must-try!

      Interesting Facts

      Here are some interesting facts about specific dishes in Russian cuisine:

      1. Borscht

      Variety of Recipes: Borscht has many variations across different regions of Russia and other Eastern European countries. For example, in Ukraine, it is made with cabbage, while in Russia, it often includes meat and potatoes.

      Secret Ingredient: Many chefs add a bit of vinegar or lemon juice to borscht to enhance the flavor of the beets and give the dish a vibrant color.

      History: Borscht is considered one of the oldest dishes in Slavic cuisine. Its roots go back centuries, and there are many legends about its origin.

      2. Pelmeni

      Siberian Origin: Pelmeni originated in Siberia, where they were prepared as «traveler’s food.» They could be stored for a long time in the freezer, making them ideal for long journeys.

      Family Symbol: In some families, there is a tradition of gathering all family members to make pelmeni together. It’s not just a cooking process but also an opportunity to spend time together.

      Filling: Traditionally, pelmeni are filled with meat (usually a mix of pork and beef), but there are also vegetarian options with mushrooms, potatoes, or cabbage.

      3. Blini

      Maslenitsa Festival: Blini symbolize the sun and the arrival of spring. During Maslenitsa, they are made in large quantities, and each day of the week is dedicated to a specific type of blin.

      Variety of Fillings: Blini can be served with both savory fillings (such as caviar or fish) and sweet ones (with jam, honey, or condensed milk).

      Thin and Thick: In Russia, there are different types of blini: thin ones (for stuffing) and thick ones (similar to American pancakes).

      4. Ukha

      Fish Soup: Ukha is not just a fish soup; it is a whole culinary tradition. There are many recipes, and each fisherman has their own «secret» way of preparing it.

      Ingredients: Ukha typically uses several types of fish, along with potatoes, carrots, onions, and herbs. The more types of fish used, the richer the flavor.

      Serving: Ukha is often served with rye bread and dill, along with a shot of vodka, making it not just a dish but also part of a traditional feast.

      5. Kasha

      Grain as a Base: Kasha is a staple dish made from various grains, such as oats, buckwheat, rice, and barley. Each type of kasha has its unique nutritional properties.

      Sweet and Savory: Kasha can be prepared in both sweet and savory variations. For example, semolina kasha is often served with sugar and butter, while buckwheat is served with meat or vegetables.

      Symbol of Prosperity: In Russian culture, kasha is considered a symbol of abundance and well-being. In some regions, it is prepared for holidays and celebrations.

      6. Herring Under a Fur Coat (Shuba)

      Layered Salad: This popular salad consists of layers of boiled herring, potatoes, carrots, beets, and mayonnaise. Each layer adds a unique flavor and texture to the dish.

      Origin Story: Herring under a fur coat appeared in Russia in the early 20th century and quickly gained popularity on festive tables.

      Creative Variations: