russian cuisine
DESCRIPTION
Russian CuisineTRANSCRIPT
RUSSE
Water of life
Vodka comes from the word wodka meaning “little water”.
Originally it was made for medicinal purpose
Made from rye, corn, wheat fermented and tripledistilled. The process well kept secret. No smell no
color.Drink it mama won’t get to know
Essential Components of Russe Cuisine
Russia is mainly a northern country with long-lasting cold winter.
Therefore the food should give us much energy and warmth to survive during the winter time.
Fresh fruits and vegetables are rarely ever used.
So, the essential components of Russian cuisine are those, which provide more carbohydrates and fat rather than proteins.
The High Cuisine of Russia
Enjoyed by rich land owners and the nobility
Marked by Elaborate service and expensive delicacies such as caviar and champagne
Russian Caspian Caviar - rich and luxurious, exquisite morsels that capture the essence of the sea.
Real caviar is the roe,of specific sturgeon,principally from the caspian sea.
There are three types:
• Beluga caviar
• Sevruga caviar
• Oestra caviar
Ikra
Caviar Continued…
§ Traditionally served with Blini and melted butter or sour cream
§ Alternately toast points along with lemon wedges can be the accompaniments.
§ Ikra goes best with champagne or vodka
§ What makes all the difference, is the so-called "zavarka", the tea concentrate. The Russian process of tea-making is a two stage one:
۞ First, you make the zavarka (a strong concoction)
۞ Then water it down with hot, boiled water ‘kipyatok’ using a samovar
ZAKUSKI (MORSEL) “A hearty start for a even heartier meal.”
The Russians served each course in turn and cleared the table in between. a la russe service.
Generally Zakuskis are small in amount but large in variety.
These are arranged on side board or trays for self service.
People often over indulge before the main course.
Bulki- fat, white, all wheat ellipses. (with butter its best for Caviar.
Bulki Orlovskiy
Orlovskiy - black, pungent, studded with caraway seeds
Borodinskiy dense crusty & round
POKHLEBKA Russian meal does not consist of soup as a separate course. Earlier when there was no name for it, it was named pokhlebka Russian for confusion.
•Grain and vegetable based soups. •Fish soups such as ukha and kal'ya.
•Thick soups of meat broth with a salty-sour base like rassolnik and solyanka
•Soups based on cabbage, most prominently Shchi. •Noodle soups with meat, mushroom and milk gamma.
•Light soups and stews- on water and vegetables.
•Cold soups - on kvas such as teur', Okroshka, and botvin'.
Okroshka a cold soup based on kvas
Borshch beet soup with assorted vegetables.
Shchi cabbage soup had been the main Russian first course over a 1000 years.
Rassolnik is a hot soup on salty-sour cucumber base.
Chebuki- large Crimean meat pastry served hot. Lamb/beef with garlic & parsley in an aromatic gravy.
Bitochi- small steaks
Kholodetz- pork or veal in aspic
Russia has over more than 54 kinds of sausages.
Sosiski- fat frankfurters
Kupaty- crisp fried sausage stuffed with spicy mince meat.
Servelat- fat speckled salami. Attract voters
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Kazy- tender pungent sausagesk
Smoked or cured sturgeon
Kulebyaki-baked salmon dripping with melted butter
Rasstegi- round, open, unbuttoned fish pie with filling exposed in the center.
Poshekhonskiy- hard, piquant, light yellow
Sochniki- hefty little bricks of sweet cottage cheese surrounded by a crumbly dough shell.
Georgian Sulguni- slightly salty & viscous
Gollandskiy- round soft. Wrapped in red wax
Podberyozoviki- “the ones under the birch tree”
Belyu- “the white ones”
Maslyatta- “little buttery ones”
Ryzhiki- “the red ones”
Chanterelles- “little foxes”
Blini:Small, leavened buckwheat pancakes; in Russian cuisine, served as an appetizer with sour cream, caviar or smoked fish. White, porous & soft “like the shoulder of a merchant’s daughter”.
Palmeni small dumplings with small fillings that is frozen in the Siberian air and kept for later consumption. It is sdimply plunged in boiling water and had
Traditional preparations
Pancakes (bliny) – served with soured cream, honey or jam
Tvorog - cottage cheese (or quark), usually served with honey or berry jam
Pastries (pirozhky) – the pastries with apple are most popularHoney (med) - honey from Altay region is considered to be the best
Halva- walnut custard sprinkled with toasted nuts
Gourieva kacha- semolina pudding with walnut & candied fruit
Mazurek- walnut sponge cake covered with icing made with walnut and lemon & vinegar
Russian black cigarettes are a popular choice for elites all over the worldRegarded as a nouveau sorbet along with flavored cigarettes from all over the world
Sbiten- winter drink. Mead drink spiced with cardamom & nutmeg.
Wild tea- dried berries,flower, stalks & roots of different plants.e.g. jasmine, rosemary,rowan. It is very flavour some & aromatic
Kvas- summer drink. National non-alcoholic drink made from rye bread fermented with sugar
Vineyards in North Caucasus, best dry table wine in the valley of Don on the Black Sea coast.
Dessert wines are produced as sparkling wines
Rkatsiteli
Baltika Classic is a beer with a wonderful taste of malt and the aroma of hops. Its popularity among beer lovers is justifiable.This beer is brewed for you.
yguoulyfi
Vodka- made from fermented organic material. Russia is known for its barley vodka. Moskovskaya, Stolichnaya, Okhotnicya.
Zavyaniets- little balls made of fruit
Once upon a time the Russian cuisine was an elegant one, when the Rouble was strong,when the French prepared the food and when the aristocrats ate them. When there was time of abundance and connoisseurs of food. As time passed fate butchered Russia and riches and prosperity did a Houdini. The food was plunged into poverty and ration quotas. Where a banana was virtually unknown. By and by the cuisine rotted but the legacy, recipes and preachers lived to tell the tale. But the phoenix did rise from the ashes. Again it is turning from crude and heavy to fine and elegant.
RUSSIAN CUISINE
Blini- hot, thin pancakes. Crisp on the bottom , White, porous & soft “like the shoulder of a merchant’s daughter”.
Dessert
Polyot- flightPitiche moloko- birds milkShchelkunchik- nutcrackerStralosfera kapriz- capriceNezhnost- tenderness