How Much Mik Should An 18 Month Old Be Drinking Foods of Russia

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Foods of Russia

In short, Russian cuisine can be divided into four major eras:

Old Russian cuisine (9th-16th centuries);

In medieval times, most Russian drinks became national: mead, khmel, kvass, cider. Beer appeared in 1284. In the 1440s-1470s, Russia discovered vodka made from rye grains. Until the 17th century, milk and meat were not popular. Meat boiled in shchi (cabbage soup) or for kasha was not even roasted until the 16th century.

Cuisine of old Moscow (17th century):

Starting with Peter the Great, the Russian nobility borrowed some of the customs and culinary traditions of Western Europe. Wealthy nobles who visited Western European countries brought with them foreign conductors to expand their repertoire. It was at this time that minced meat was introduced into Russian cuisine: cutlets, stews, pates and rolls became very popular, as well as non-Russian (Swedish, German, French) soups, which appeared in the 17th century. century: solyanka, (beef soup) and rassolnik (potato and pickle soup) containing brines, lemons and olives appeared at the same time and were happily integrated into the kitchen. It was at this time that such well-known specialties as black caviar and salted fish in jelly appeared.

In the 16th century, the khanates of Kazan and Astrakhan as well as Bashkiria and Siberia were annexed to Russia. New food products such as raisins (raisins), dried apricots, figs, melons, watermelons, lemons and tea make their first appearance, much to the delight of the population. During the short growing season, even poor farmers could enjoy a variety of fresh fruits, while drying them during the long winter months. Foreign chefs cooked their national dishes, which harmoniously fit into Russian cuisine. There was also time for German sandwiches, butter, French and Dutch cheeses.

Petersburg cuisine (late 18th-1860s)

The French have expanded the assortment of starters, adding a number of old Russian dishes of meat, fish, mushrooms and sour vegetables, the variety of which may surprise foreigners. Because the cold weather could last up to nine months in some areas, canned foods made up a large part of Russian cuisine, and households stockpiled as much food as possible to last through the long winters. This included smoking, salting, soaking and fermentation. Cabbage can be used all winter to make shchi or used as a filling for dumplings. Dipped apples were often served to guests or in some side dishes. Pickled cucumbers were a main ingredient in many dishes, including several traditional soups. Salted and dried meat and fish were eaten after religious fasts and pre-holidays. Overall it was a fairly spartan regime, with most economic groups using what was available.

Traditional Russian dishes are heavily influenced by stuffed dumplings, hearty stews, soups, potatoes and cabbage:

+ Borscht, one of Russia’s best-known foods, a large cold stew made from beets and topped with sour cream

+Beef Stroganoff – beef strips sautéed in a sauce of butter, white wine, sour cream (called ‘smetana’ in Russia), mustard and onions; eaten straight or poured over rice or noodles

+ Sweet and sour cabbage – cooked in red wine vinegar, applesauce, butter and onions. diced apples, sugar, bay leaves

+Solyanka Soup – a hearty soup made from thick chunks of beef and/or pork, cooked for hours over low heat with garlic, tomatoes, peppers and carrots

+Golubtsy.- Shredded or minced beef wrapped in cabbage and steamed/boiled until done; found throughout Eastern Europe

+Olivia. – a kind of potato salad made with pickles, eggs, bologna and carrots mixed with mayonnaise

+ Blini – thin pancake-like pancakes topped with savory or sweet fillings like ground beef, caviar or apples

+ Potato Okroshka.- cold soup made with buttermilk, potatoes and onions, garnished with dill; Vichyssoise (often attributed to the French, it was actually created at the Ritz Carlton in New York in 1917 but of course disputed by French chefs, who insist they created it)

+Knish – mashed potatoes, ground beef, onions and cheese filled inside with a thick batter and fried/baked

+Khinkali – ground beef and coriander balls

+ Khachapuri – thick, crispy bread shaped like a boat and filled with a variety of melted cheese

+Zharkoye – a beef stew made with potatoes, carrots, parsley and celery, spiced with garlic, cloves and dill; served hot with sour cream

+Pelmeni – dumplings made from thin unleavened dough, stuffed with minced meat, mushrooms and onions

+ Shashlik – classic shesh kebab

+Tula Gingerbread – similar to our gingerbread, but may contain jam or nuts

+ Pirozhki – pastries filled with meat, potatoes, cabbage or cheese, similar to Polish pierogi

+ Morozhenoe (rich ice cream); well… now you speak

+ Chak-Chak (the Russian attempt at funnel cakes…are we making this up?)

You will notice a distinct absence of fresh vegetable salads, seafood, pasta and rice. They are simply not part of their staple diet. And of course, Russia is certainly not known for its desserts. Even Chicken kyiv is usually attributed to several restaurants in New York who claim to have created it, and not to a chef or a Russian restaurant. (gee…you can’t believe anything these days).

So the next time you fancy borscht or kinkali, you might just have to make it yourself. There is no preponderance of Russian restaurants in the United States nor a desire for them. Few people think of blinis or knish when planning Sunday dinner. But who knows? You might discover a whole new world of cooking when you delve into the Russian diet (oh my, that didn’t go well). Dark.

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