More on the recipes, ingredients and culture of Russian food!

Russian cuisine is probably the most disparate of all cuisines. Russian food is not only different from other cuisines, but there is a considerable amount of variation within Russian cuisine- thanks to a geographically wide area that Russia entails. The food is primarily a mixture of the ultra-lavish recipes and the practical and economically viable eating options. Right through history, Russian cuisine has been divided and developed based on the fact whether it is being made for the rulers or the ruled. It is for this reason only that on one hand, you will find lavishly expensive dishes having ingredients such as fish, poultry, honey and Vodka, while on the other side, you will come across relatively simpler peasant food, meant for the commoners and consisting mainly of breads made out of wheat, barley and rye.

Breads, Kvass, mushrooms, berries, honey and beer and Vodka form the major portion of typical Russian diet, as of today. Being a harsh country, climate wise, there is very less vegetation in Russia and vegetables and other green fruits are usually imported into Russia from other Pan-Asian countries. Green vegetables are, however, a popular part of Russian food, especially in the Southern Russian belt.

Stews and soups have been an integral part of Russian food. Soups are served both warm and cold, but warm soups enjoy more popularity because of the fact that they help in keeping the body warm against harsh outside temperatures. Noodle soups with meat, milk or mushrooms have also found their way into Russian cuisine, thanks to nearness of Russia to Japan. Traditionally, soups based on Shchi, Borsch and Tyurya have been a popular part of Russian food. Shchi is basically cabbage soup and is rich in proteins. It had been one of the most common ingredients in the Russian army because of its body-warming properties. With cabbage as the main ingredient, Shchi can be modified with addition of meat balls, fish, carrot, peas and some additional flavoring materials.

Meat dishes are an important, and almost an inseparable part of Russian food. There are three ways in which meat is served. In some dishes, meat is serves in porridge or soup, with chunks of meat lying within the high-viscosity porridge. This is more like jellied stock. An example of such a dish is Studen’. In some cases, meat chunks (usually the liver and heart sections) are baked with cereals to form healthy recipes and in some cases, meat (the leg and the breast pieces usually) is baked in large pots and served as a single entity- in a way similar to which Turkey is served in American culture. Zhakhoye is the name given to such recipes. In all, Russian food is primarily focused on making the best use of meat fats and available green vegetable to cook up some of the most practical and delicious dishes in the world.

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