Russian local food functions at least 7 broad classifications of soups, based on components and areas. From thin vegetable broths seasoned with herbs, to thick, hearty stews abundant with meat and veggies, soup is a pillar of Russian cuisine. A more lucky home may add anything from beans to sausage to fish to vegetables, to make a savory, soured soup that sticks to the ribs and wakes the taste buds.Bread is another
staple of Russian regional food, and there’s absolutely nothing in the world to compare to Russian black rye bread. Each region has its own variation, and each is fiercely proud and protective of it.Russian food, like Chinese and US and European regional food, is in reality a cornucopia of designs and recipes, with a meal in Chechnya bearing little similarity to the exact same meal in Leningrad.
Let them consume cake.So stated Marie Antoinette, Queen of France, upon being told that the peasants were rioting in the streets since they had no bread. It has actually been pointed out for over two centuries as an indictment of the arrogance of the aristocracy– but in reality, the young queen may simply not have understood why, lacking bread, an individual would not rely on cake. Such was the separation between the tables of the fortunate and those of the poor.Nowhere was that separation so evident, though, than it was in Russia of the last century. While the rich dined on caviar, pheasants, creamed chicken and ice cream, the peasants established their own food that is unequalled for its adaptability and variety in the face of the resources at hand. When Russian cuisine first moved beyond its own borders, it was the meals of the royal table that specified the food of the country. It is the so-called peasant food that is the real heart of the nation.There is no other nation or region in the world that makes so much of soup. Russian local cuisine features a minimum of 7 broad categories of soups, based on active ingredients and regions. From thin veggie broths seasoned with herbs, to thick, hearty stews abundant with meat and vegetables, soup is a pillar of Russian cuisine. In numerous houses, a pot of shchi stood on the back burner of the stove, simmering throughout the day. Although it is technically ‘cabbage soup ‘, the technique of cooking gives shchi a flavor that is indescribable, but unmistakable. In poorer homes, shchi may have no active ingredients other than cabbage and onions, simmered on the stove and after that positioned in the oven to ‘draw’ the tastes. A more lucky home might include anything from beans to sausage to fish to vegetables, to make a savory, soured soup that adheres to the ribs and wakes the taste buds.Bread is another
staple of Russian regional food, and there’s nothing worldwide to compare to Russian black rye bread. Heavy and meaty, with a characteristic ‘sour’ taste, Russian rye bread is almost hearty sufficient to be a meal in and of itself. It’s the ideal bread to offset salted meats, marinaded cabbage and sauerkraut. Toasted and slathered with butter, it’s the perfect breakfast to begin a day off well, and dipped in soup, it includes texture and flavor to anything from the thinnest broth to the thick, hearty stews of the northern steppes.It’s difficult
to mention Russian food without mention of borscht. Another soup, this one based on red beets, it is served in numerous ways throughout Russia. In the Ukraine, for circumstances, borscht often is made with tomatoes, and has pork and sausage added in addition to beef. In Kiev, borscht is often served with sour cream and a sprinkling of caraway seeds. Each area has its own version, and each is increasingly proud and protective of it.Russian food, like Chinese and US and European local food, is in reality a cornucopia of styles and recipes, with a meal in Chechnya bearing little similarity to the exact same meal in Leningrad. It is fantastic, diverse and hearty fare– suitable for more than the tables of kings. It is fit for the tables of the individuals.
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