Russian cuisine

All Slavic peoples - Russian, Belarusians, Poles, Czechs, Bulgarians and others - found a lot in common and in culinary terms and cooking recipes in separate dishes.

On Russian cuisine has influenced the culture of other peoples. For example, an archaic habit of eating raw fish, dried and frozen form comes from the North. On custom richly flavored with garlic and pepper dishes influenced Ukrainian cuisine. And dishes such as stuffed fish and chopped herring, undoubtedly came from the Jewish cuisine.

At the end of XIV - early XV century appeared in Russian cuisine dumplings. The origin of this ancient ritual meals we owe Permian, Komi, Udmurt, Siberian Tatars.

At the same time, other nations have proliferated original Russian dishes - Drach (born omelets, baked in a deep dish), faith step (scrambled eggs with pork, or cream, or fried in butter bread), fish, stewed in brine.

In pre-Petrine era Russian cooking has reached a high level. During the reign of Peter 1 borrowed dishes and methods for their preparation from the Dutch and Germans. In 1718, Peter I signed a decree "On the order of sale of food products", which obliged to closely monitor the sale of high-quality products, "so far no unhealthy grubs and carrion did not sell&# 8230; "

In educational purposes in 1717 in St. Petersburg was released book "Youth honest Mirror, or reading to worldly manners (a collection of different authors command of His Imperial Majesty the Emperor Peter the Great)." The book taught the young people of the nobility rules of conduct instilled hygiene practices, including eating habits.

At the end of XVIII - early XIX century in Russia there were the homes of wealthy French chefs, and then in large cities began to emerge French and Italian restaurants. Along with Russian cabbage soup chefs prepare now French "potofe" Italian "minestrone". Even native Russian pies began to prepare not only of heavy sour, but the puff pastry.

Without a doubt, enriched Russian menu vegetarian cutlets, zrazy, biscuit dough, sausages, sausages and many other dishes of foreign origin. And when there are new products - potatoes, tomatoes, and then - in our kitchen there was a real revolution.

Borrowing foreign dishes has led to the fact that the Russian national cuisine has become increasingly simplified, began to forget native Russian cooking methods. Roast lamb or poultry displaces boiled meat. Fewer preparing cold dishes. They are replaced by sausages, fillets, black and red caviar. To replace the Russian "snacks" comes dessert. Tea table now adorns not Tula gingerbread and gingerbread with jam and icing.