Russian national cuisine is popular throughout the culinary world. Its success is based on three pillars: tasty, simple and healthy! To prepare a complex lunch of the spring-summer season from traditional dishes will not be difficult.
It is customary to start any lunch with a salad. In Russia, the consumption of fresh vegetables was not
popular, they were more used directly in main courses or pickles. However, simply chopped feather onions with sour cream, salted to taste, is a completely traditional salad of Russian national cuisine, because onions were in every garden, milk was in every house, which means that milk curd and sour cream were also on every table.
National Russian cuisine is unthinkable without soups: hodgepodge, hangover, borsch, pickle, okroshka, cabbage soup, jail, milk jug, ear ... Oh, how many wonderful names we caress the Russian ear! On this inspirational wave, we will prepare with you the now-forgotten hangover. This is a kind of soup of Russian national cuisine, usually served in taverns. In the 17-18 centuries, those who were sick from an abundant feast were brought back to life by a hangover. This soup was eaten not only after the holidays, but also before the banquet, which did not allow to sort out alcohol.
So, for 10 servings we will need:
- boiled lamb or beef - 500 grams;
- pickles - 4-5 pieces;
- brine - 1 liter;
- apple cider vinegar - 1 tbsp. the spoon;
- ground black pepper;
- green onion-feather - 1 bunch;
- sour cream - 10 tablespoons.
Sequence of preparation: cut into small pieces chilled boiled meat. Large cut the onion diagonally. Peel the cucumbers from the skin and cut into small cubes. We evenly spread the prepared foods into deep plates and season well with black pepper. Mix cucumber pickle with apple cider vinegar and pour into each plate. Garnish with herbs, put in all servings one tablespoon of fat sour cream.
Can there be Russian national cuisine without pancakes? Of course not! Wheat, buckwheat, rye, oat, mixed - golden, oily, thick and nourishing! And if the pancake with seasoning (mushrooms, eggs, onions, apples, poultry, meat, berries, etc.), do not tear the eater from pancakes and by the ears!
Prepare wheat pancakes with apple cakes:
Beat 3 eggs with three tbsp. l sugar and 1 tsp. salt to a light foam. Add high-speed yeast - seven grams, 70 g of melted butter and mix. Pour 300 grams of wheat flour and mix well again. Now gradually add half a liter of milk. Russian national cuisine provides for kneading the dough strictly clockwise: “in the sun”, as they used to say in Russia.
Set the kneaded dough in a warm place. After about an hour, mix and leave it to “rest” for 30 minutes again.
During this time we cook the cakes: we cut the apples in thin layers. Add them to the dough before frying the pancakes or put thin semicircles of apples directly into the dough poured into the pan. When one side is baked, we turn the pancake over.
And we finish the traditional lunch with a cup of hopped mead. The peculiarity of this dish of Russian national cuisine is that a mead is prepared long before it is consumed - usually a year. We will prepare cherry mead, which needs to stand for three months. It is prepared simply:
Bring half a liter of water and 1 kg of honey to a boil, stirring constantly. 2 kg washed
put the pitted cherries into the bottle and fill it with a cooled honey broth. We close the neck of the bottle with a damp clean rag and leave it warm for several days. Then we remove it into the cold (cellar, for example) and remove the sample no earlier than three months later.
It is a crime to treat such a mead. However, as you know, the landlord's business.
The Iron Curtain has long collapsed, and Russian national cuisine is gaining momentum. And not only in foreign countries. Today, the heirs of unique cooking are increasingly paying attention to what their ancestors prepared. Well, everything is relative.