Russian Cuisine

Food, more than anything is the most important basic human need, it what keeps the humanity survive. And Russian culture won’t be left behind of some of the most sumptuous and delectable food ever prepared.

Given the fact that Russia is geographically located on the northern most part of the world, with long-lasting below normal temperature, the food must give enough energy and warmth to survive during the winter time. Thus, the essential components of Russian cuisine are the ones which provide more carbohydrates and fat rather than proteins. So, the top five components of a Russian meal are potatoes, bread, eggs, meat (especially beef) and butter.

Soups have always played an important role in Russian meal. One of the most famous soups in Russian cuisine is Borcsh, it is made of beet and meat usually served with sour cream. Vegetable soup (shie), on the other hand, is made of cabbage, potato and meat. There is also the specification called “shie postnie” the same soup but without the meat. Another soup which is a popular countryside dish is Noodle soup, which is made of homemade noodle, potato and meat sometimes.

Main courses are eaten at the dinner (afternoon meal) and supper (evening meal). Oftentimes, they include meat (beef, chicken, and fish) or vegetables, and served with various garnishes and dressings. In traditional Russian cuisine three basic variations of meat dishes can be highlighted:

  • A large boiled piece of meat cooked in a soup or porridge, and then used as second course or served cold (particularly in jellied stock).
  • Offal dishes (liver, tripe, etc.), baked in pots together with cereals.
  • Whole fowl dishes or parts of fowl (legs or breasts), or a large piece of meat (rump) baked on a baking tray in an oven, so-called “zharkoye” (from the word “zhar”(жар) meaning “heat”).

The Russian Cuisine is one mouth-watering cuisine that is certainly worth tasting.