Soup and porridge? Russian cuisine - video recipes at home

In the winter, even though the global warming, the body requires a hearty, warming meal. And then come to the rescue of the native dishes of Russian cuisine.

Russia is still one of the countries where gastronomy is a national treasure, fine art, inscribed in the socio-cultural context. Although, according to the famous singer cookery writer Peter Weill, we should be proud of soup just as proud of "Khovanshchina" and "War and Peace"!

The culinary landscape of our homeland is not marked exotic, for the most part it is monochrome - no fiery spices, fruits surprisingly, no sophisticated methods of preparation. Soup and porridge - our food! Russian, uncomplicated, hearty, greasy, gave the world not so much unquestionably original, outstanding dishes. Even the legendary pelmeni, which often appear in the menu as "Russian ravioli", just a variation on a Chinese recipe.

It is believed that the kitchen, which we consider Russian, French chefs have created, which appeared in Russia after the French Revolution. But here's the ear, the world's only transparent fish soup - one of the geniuses of domestic inventions. An absolute masterpiece!

In general, Russian kitchen features a rich repertoire of hot and cold appetizers (first of all - fish and meat) and soups (this soup we most importantly, the "first" dish). Perhaps because it all - the best support of vodka. And here can claim exclusivity salting - vegetables and mushrooms, and fermentation - vegetables, fruits and a variety of berries. About what a snack vodka sommelier Paul Shvets gives this advice: "Snacks should contain a sufficient amount of moisture, and to be the most fragrant, with a strong taste, able to kill the bitterness of vodka. Not suitable sweet dishes, at best sweet and sour, all in an ideal - salty, because vodka leaches salt from the body. If you do not, drink, or jam, choose the latter. " Foreigners our kitchen is often unclear, as Cyrillic or mysterious Russian soul. Here's a scene from life. my friend's sister over the Internet met with the Dutchman, met to marry him, flew to get acquainted with potential relatives. Future mother in law, deciding to check the cooking skills of a girl asked: "Tanya and prepare us some something typically Russian. Tell me, what is necessary, and I have to drive to the supermarket and buy. " Tatiana began to sort the recipes in my head. Decided that the typical Russian - is vinaigrette: despite the French name, the French themselves call it "Russian salad". Began to dictate ingredients: potatoes, carrots, beets, onions, pickles ... the word "sauerkraut" Dutch-law postponed pencil aside and said thoughtfully: "You know, Tanya, perhaps, we have not we ..!"

There is another reason why the traditional Russian cuisine can not conquer the world, and at home is not presented in its entirety. Writer Alexander Genis has rightly observed that the ' the main ingredient in Russian cuisine - time. Rich soup is cooked for two days in three broths. Porridge as colds, dressed in a sheepskin coat and left to rot so before dinner. To stick to ravioli, it is necessary to wait for winter ". Of course, the era of fast food, new technologies and globalization has accelerated the preparation of national dishes, but hits such as jelly, Kurnik, ham Christmas goose with apples, pancake pancakes or Easter cake, as in the good old days require a lot of time and patience.