Briefly, Russian delicacies could be divided into 4 major eras:

Old Russian delicacies (Ninth-16th centuries);

Within the medieval interval most Russian drinks turned nationwide: mead, khmel, kvass, cider. Beer appeared in 1284. In 1440-1470s Russia found vodka constructed from rye grain. Till the 17th century milk and meat weren’t well-liked. Meat boiled in shchi (cabbage soup) or for kasha was not even roasted till the 16th century beluga caviar.

Old Moscow delicacies (17th century):

Beginning with Peter the Nice, Russian the Aristocracy borrowed a few of West European culinary customs and traditions. Wealthy nobles who visited nations in Western Europe introduced overseas cooks with them to broaden their repertoire. It was right now that minced meat was launched into Russian delicacies: chops, casseroles, pates and rolls turned fairly well-liked, together with non-Russian (Swedish, German, French) soups, which appeared within the 17th century: solyanka, (beef soup) and rassolnik (potato and pickle soup) containing brines, lemons and olives appeared on the identical time and had been hppily built-in into the delicacies. It was throughout this era that such well-known delicacies as black caviar and salted, jellied fish appeared.

Within the 16th century Kazan and Astrakhan Khanates together with Bashkiria and Siberia had been annexed to Russia. New meals products akin to raisins (grapes), dried apricots, figs, melons, watermelons, lemons and tea made their first look, a lot to the delight of the populace. Through the brief rising season, even poor farmers might take pleasure in quite a lot of recent fruits, together with drying them for the lengthy winter months. International cooks cooked their nationwide dishes, which harmoniously fitted in Russian delicacies. There was additionally the time of German sandwiches, butter, French and Dutch cheeses.

Petersburg delicacies (finish of the 18th century-1860s)

The French expanded the assortment of starters by including quite a lot of old Russian meat, fish, mushroom and bitter vegetable dishes the number of which is usually a shock for foreigners. As a result of chilly climate might final so long as 9 months in some areas, preserved meals had been a big a part of Russian delicacies, and households would retailer as a lot meals as doable to final by means of the lengthy winters. This included smoking, salting, soaking, and fermenting. Cabbage could possibly be used all winter to make shchi, or be used as a filling for dumplings. Soaked apples had been typically served to company or in some aspect dishes. Pickled cucumbers had been a major ingredient in lots of dishes, together with a number of conventional soups. Salted and dried meat and fish had been eaten after non secular and pre-holiday fasts. General, it was a reasonably spartan eating regimen, with most financial teams utilizing what was accessible.

Conventional Russian meals are closely influenced by crammed dumplings, hearty stews, soups, potatoes and cabbage:

+Borscht certainly one of Russia’s best-known meals, a chunky, chilly stew made with beets and topped with bitter cream

+Beef Stroganoff – strips of beef sauteed in a sauce of butter, white wine, bitter cream (referred to as ‘smetana’ in Russia), mustard and onions; eaten both straight or poured over rice or noodles

+Candy-and-Bitter Cabbage – cooked in crimson wine vinegar, applesauce, butter and onions.diced apples, sugar, bay leaves