TRADITIONAL MENU OF

RUSSIABy Karnachev Maxim

class 7a,2013

Russian cuisine is diverse, as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, cereals, beer and vodka. Soups and stews full of flavor are centered on seasonal or storable produce, fish and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century.

Soups have always played an important role in the Russian meal. The traditional staple of soups such as borscht (борщ), shchi (щи), ukha (уха́), rassolnik (рассо́льник), solyanka (соля́нка), botvinya (ботви́нья), okroshka (окро́шка), and tyurya (тю́ря) was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others.

Russian soups can be divided into at least seven large groups: Chilled soups based on kvas, such as tyurya, okroshka, and

botvinya. Light soups and stews based on water and vegetables, such

as swekolnik. Noodle soups with meat, mushrooms, or milk. Soups based on cabbage, most prominently shchi. Thick soups based on meat broth, with a salty-sour base like

rassolnik and solyanka. Fish soups such as ukha. Grain- and vegetable-based soups

solyanka

okroshka

shchi

ukha

Pirozhki (singular: pirozhok; diminutive of "pirog" [pie]) are small stuffed buns (pies) made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked (the ancient Slavic method) or shallow-fried (known as "priazhenie", this method was borrowed from the Tatars in the 16th century). One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature. Six typical fillings for traditional pirozhki are:

Chopped boiled meat mixed with sautéed onions Rice and boiled eggs with dill Fish sautéed with onions and mixed with hard-boiled

chopped eggs and rice Mashed potatoes mixed with dill and green onion Sautéed cabbage Sautéed mushrooms with onions and sometimes carrots

piroshki

Shashlyk is a form of Shish kebab (marinated meat grilled on a skewer) popular in former Soviet Union countries, notably in Georgia, Russia, Armenia, Azerbaijan, and Uzbekistan. It often features alternating slices of meat and onions. Even though the word "shashlyk" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century, according to Vladimir Gilyarovsky's "Moscow and Moscovites". From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and by the 1920s they were already a pervasive street food all over urban Russia. Shashlik is also used in Russia as a food to be cooked in outdoor environment, similarly to barbecue in English-speaking countries.

shashlik

http://en.wikipedia.org/wiki/Russian_cuisine http://commons.wikimedia.org/wiki/File:Blin1.jpg?

uselang=ru http://en.wikipedia.org/wiki/File:Kvass-okroshka.jpg http://en.wikipedia.org/wiki/File:Schi.jpg http://en.wikipedia.org/wiki/File:%D0%9E%D0%BF

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http://en.wikipedia.org/wiki/File:Soljanka_with_olives.jpg

http://en.wikipedia.org/wiki/File:Piroshki.JPG http://en.wikipedia.org/wiki/File:Shashlik.jpg