Russian Cuisine

Heartwarming soups, wholesome bowl of stews, buttered breads and rich meaty main courses are what Russian food is best known for. The country’s long harsh winters and scarcity of natural, fresh produce has helped develop a rich and nourishing cuisine full of warmth. But this is a country whose culinary expertise goes beyond borsht, caviar and vodka.

The Scandinavians introduced smoked fish, meats, grain alcohol and the use of sour cream. Mongol invaders brought aubergines, mutton and raisins to the Russian table. Sauerkraut (finely shredded cabbage that has been fermented) arrived from the North and curdled milk with the Tartars. And it was Rulers like Ivan the Terrible and Peter the Great who made the banquets of the Russian Royalty a feast of the senses. In contrast, Russian peasant food is a simple affair.

Classic Russian Meal

The Russian Kitchen makes liberal use of cereals, root vegetables, potatoes, sour soups garnished with fish or meat, tarts and fruit desserts. Other important ingredients are Cucumber, sour cream and mushroom. Dill, horseradish and pickled vegetables add flavour. Traditional Russian foods include Blinis (thin, yeast-risen pancakes) and Pirozhki(sweet or savory turnovers), Caspian caviar and beef stroganoff.

Breakfast

Zavtrak or breakfast, is usually a small affair. It could simply be dark bread and tea, or a more elaborate start to the day with Blini served with sour cream and milk or tea. Other options are sliced cheese, and boiled eggs or omelettes. Kasha, is a type of buckwheat porridge topped with sour cream. However, it can be made from any whole grain and can be cooked or topped with pretty much anything, including meats, fish, or berries.

Lunch & Dinner

Lunch or Obed, is the largest meal of the day. This meal consists of several courses and is often accompanied with vodka.

Salad is the first course or zakuska (appetiser). Russian salads are high calorie dishes that may be topped with salted meats or poached fish or a combination of the two. If fresh vegetables are not available, as typically are not throughout the harsh Russian winter, pickled vegetables, such as cabbage, are used. Dressings are very similar to mayonnaise or, the more common sour cream.

A soup course follows the salad course. Borscht typifies the quintessential Russian Soup. Its main ingredients are beets and cabbage, and its traditional garnish is sour cream, another prominent Russian flavour. Other popular soups include various vegetable soups when fresh vegetables are available, fish and red meat stews, and noodles soups that have an interesting Mongolian or Chinese influence.

The last course or the main course is known as Vtoroe Blyudo. It is simply a red meat or fish dish that is served with two side dishes, roasted vegetables, and Cabbage, potatoes or Kasha. Again, when fresh vegetables are not available, pickled vegetables are used. Pelmeni is a type of dumpling that is stuffed with meats and cheeses, is also very popular as a main entry.

Uzhin, or dinner is a much smaller meal and consists of a variety of zakuskas or appetisers and hot tea or vodka. Zakuskas can include blintzes, breads, flavoured butters, cured fish, pickled vegetables, and caviar. In ordinary homes this meal may only be a simple plate of bread, meats, and vegetables.

Dessert

Authentic Russian desserts consist of Halva, a walnut custard sprinked with roasted walnuts. Gourieva kacha, semolina pudding containing walnuts and crystallised (candied fruits); Kissel and Mazurek; a walnut sponge cake covered with an icing made of walnuts, lemon and vinegar. Pastries and fritters with pancakes, soufflé fritters, and tarts are other equally delightful and rich desserts.

Trivia

Caviar is Russia’s most famous export and Beluga Caviar from the Caspian Sea is the most expensive version
Caviar etiquette: Caviar should never be served in a metal container. It develops an unpleasant metallic taste. Caviar spoons too cannot be metallic. Caviar served on a small cracker or canape should be eaten in one bite, but caviar served as an appetiser should be mixed with chopped egg whites and yolks and placed on toast points before eating
Russia’s most famous export, Caviar or Roe is of two types: Hard roe, the egg-filled ovaries of a female fish or shellfish and Soft (or white) roe, ripe (sperm filled) testes of a male fish. Interestingly, caviar or roe are described simply as ‘fish eggs’. It sounds more appetising that way!