Russian national cuisine has a very long history. It originated in the 9th century and has undergone many changes since then. A huge influence on the process of its formation had a unique geographical location. Thanks to the forests, many dishes prepared from the game that inhabited it appeared in it, the presence of fertile land made it possible to grow crops, and the presence of lakes contributed to the appearance of fish on the tables of the local population. In today's publication, it will not only tell you what they ate in Russia, but also consider several recipes that have survived to this day.
Features of becoming
Since Russia has long been a multinational state, the local population was happy to learn from each other culinary wisdom. Therefore, each region of the country had its own unique recipes, many of which have survived to our times. In addition, the housewives did not hesitate to learn from the experience of overseas cooks, so many new dishes appeared in the domestic cuisine.
So, the Greeks and Scythians taught Russians to knead yeast dough, the Byzantines told about the existence of rice, buckwheat and many spices, and the Chinese talked about tea. Thanks to the Bulgarians, local chefs learned about zucchini, eggplant and sweet pepper. And from the Western Slavs we borrowed recipes for dumplings, cabbage rolls and borsch.
During the reign of Peter I in Russia began to massively grow potatoes. Around the same time, at the disposal of the housewives, previously inaccessible stoves and special containers intended for cooking on an open fire began to appear.
Cereals
What they ate in Russia before potatoes, specialists were able to find out thanks to excavations conducted on the territory of ancient settlements. In the texts found by scientists, it is said that the Slavs of that time consumed exclusively plant food. They were engaged in agriculture and believed in the benefits of vegetarianism. Therefore, the basis of their diet was cereal like oats, barley, rye, wheat and millet. They were fried, soaked or ground into flour. Fresh cakes were baked from the latter. Later, local housewives learned to make bread and various cakes. Since no one knew about yeast then, baked goods were prepared from the so-called “sour” dough. It was made in a bulk vessel made of flour and river water, and then kept warm for several days.
Those who do not know what they ate in Russia before potatoes will be interested in the fact that the menu of our distant ancestors consisted of a large number of crumbly, steep porridges. In those days, they were cooked mainly from millet or whole refined oats. It was steamed for a long time, and then flavored with butter, hemp or linseed oil. Rice was then very rare and cost a lot of money. Ready-made cereals were used as independent dishes or as side dishes for meat or fish.
Vegetables, mushrooms and berries
For a long time, plant food remained the main thing that was eaten in Russia by those who were closely involved in agriculture. The main source of protein of our distant ancestors were legumes. In addition, they cultivated turnips, radishes, garlic and peas in their plots. From the latter, not only cooked soups and cereals, but also baked pancakes and pies. Vegetables such as carrots, onions, cabbage, cucumbers and tomatoes became available to the Russians a little later. Local housewives quickly learned to make various dishes from them and even began to prepare them for the winter.
Also in Russia, various berries were actively harvested. They were not just eaten fresh, but also used as the basis for jam. Since sugar was not available to the housewives of that time, it was successfully replaced with more useful natural honey.
Rusich did not disdain mushrooms. Especially popular in that era were mushrooms, mushrooms, mushrooms, mushrooms, and white. They were collected in the nearby forests, and then salted in huge barrels, sprinkled with fragrant dill.
Meat and fish
The ancient Slavs lived for a very long time in peace with animals, because agricultural products were the basis of what they ate in Russia before the advent of nomads. It was they who taught our distant ancestors to eat meat. But at that time it was not accessible to all segments of the population. On the tables of peasants and ordinary citizens, meat appeared exclusively on major holidays. As a rule, it was beef, horse meat or pork. Less rare was considered a bird or game. Large deer carcasses were stuffed with fat, and then fried on a spit. Smaller prey like a hare was supplemented with vegetables and roots and languished in clay pots.
Over time, the Slavs mastered not only agriculture, but also fishing. Since then, they have another option for what they could eat. In Russia there are a lot of rivers and lakes, in which a sufficient number of various fish is found. Caught prey was dried in the sun to preserve it for a longer period.
Beverages
A special place in the menu of the ancient Slavs was given to kvass. They were not only replaced with water or wine, but were also treated for indigestion. Also, this amazing drink was used as the basis for the preparation of various dishes like botvini or okroshka.
Jelly was no less popular among our ancestors. It was very thick and had a sweet and sour taste. It was made from oatmeal, diluted with plenty of water. The resulting mixture was first fermented, and then cooked until a thick mass was obtained, watered with honey and ate.
In Russia, beer was in great demand. It was cooked from barley or oats, fermented with hops and served on especially special holidays. Around the XVII century, the Slavs learned about the existence of tea. It was considered an overseas curiosity and was used in very rare cases. Usually it was successfully replaced with more useful herbal preparations brewed with boiling water.
Beetroot Kvass
This is one of the oldest drinks, which was especially popular among the Slavs. It has excellent refreshing properties and perfectly quenches thirst. To prepare it, you will need:
- 1 kg of beets.
- 3.5 liters of water.
Beets are peeled and rinsed. A fifth of the product processed in this way is cut into thin circles and laid on the bottom of the pan. The remaining root crops are immersed in the same whole. All this is poured with the required volume of water and boiled until tender. Then the contents of the pan are left warm, and after three days they are cleaned in a cold cellar. After 10-15 days, the beet kvass is completely ready.
Pea mash
This dish is one of those that was eaten in ancient times in Russia in the most ordinary peasant families. It is made from very simple products and has high nutritional value. To make this smoothie, you will need:
- 1 cup dry peas.
- 2 tbsp. l oils.
- 3 cups of water.
- Salt (to taste).
Pre-sorted and washed peas are soaked for several hours, and then poured with salted water and boiled until soft. The finished product is completely mashed and flavored with oil.
Pork kidney in sour cream
Those who are interested in what they ate in ancient Russia should pay attention to this rather unusual, but very tasty dish. It goes well with various cereals and will allow you to slightly diversify the familiar menu. To prepare it, you will need:
- 500 g of fresh pork kidneys.
- 150 g of thick non-acidic sour cream.
- 150 ml of water (+ a little more for cooking).
- 1 tbsp. l flour.
- 1 tbsp. l oils.
- 1 onion head.
- Any herbs and spices.
The kidneys which are previously cleared from films are rinsed and soaked in cold water. Three hours later, they are poured with new liquid and sent to the fire. As soon as the water boils, the kidneys are removed from the pan, washed again, cut into small slices and put in the refrigerator. Not earlier than in an hour they are laid out in a frying pan in which there is already flour, butter and chopped onions. All this is seasoned with spices, poured with water and stew until cooked. Shortly before turning off the fire, the dish is supplemented with sour cream and sprinkled with chopped herbs.
Turnip Chowder
This is one of the most popular dishes that our ancestors ate in Russia. Today it can be prepared for those who love simple food. For this you will need:
- 300 g turnip.
- 2 tbsp. l oils.
- 2 tbsp. l thick rustic sour cream.
- 4 potatoes.
- 1 onion head.
- 1 tbsp. l flour.
- Water and any fresh greens.
Pre-washed and peeled turnips are treated with a grater and placed in a deep pan. Finely chopped onions and cold water are added there. All this is sent to the fire and boiled until half ready. Then potato wedges are sent to the vegetables and wait for them to soften. At the final stage, almost ready-made stew is supplemented with flour and butter, boiled for a short time and removed from the heat. Serve it with finely chopped herbs and fresh sour cream.