Presentation on the topic of Russian cuisine by technology. History of Russian cuisine traditions

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The dishes prepared from flour included, first of all, bread, mainly rye, which appeared several centuries ago and still remains characteristic of Russians. Rye bread was considered healthier than wheat bread, many medicinal properties were attributed to it. Wheat bread was the so-called holiday bread. Bread was served on special occasions and baked in the form of rolls. In second place among flour products rightfully occupied pies. Pies according to the method of preparation were "spun", they were fried in butter, and "hearth", baked in the oven. Hearth pies were always prepared from leavened dough, with yeast, and yarn pies could also be made from lean. Pies had an oblong shape and different sizes. Small ones were called pies, and large pies. Hot pies were served, with the exception of sweet ones.

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Loaf belonged to other types of dishes baked from dough. Loaf was rich bread prepared in a variety of ways. For the "beaten" loaf, the dough was beaten in a separate bowl in butter, for the "set" in milk, for the "yaik" on eggs. Kurnik, pancakes, boilers, cheesecakes, pancakes, brushwood and hung were also made from dough. Some of these dishes are cooked today. Kissels also belonged to flour dishes, which, according to tradition, were brewed with flour and, of course, various porridges.

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The method and technology of preparing Russian national dishes should be especially noted. The stoves built for heating the dwelling served at the same time for cooking. Since ancient times, in Russian cuisine, the cooking process has been reduced to cooking or baking food in a Russian oven. Boiled food was only boiled, and what was intended for baking was only baked. Thus, Russian folk cuisine knew neither the combination of products, nor their combination, nor double heat treatment. The whole technology of hot cooking was reduced to heating. The heat of the oven could be of three degrees: “before the loaves”, “after the loaves”, “in the free spirit”, but food was always cooked without direct contact of the dishes with the fire, heating up only through a thick layer of red-hot bricks. The temperature in this case could either be constant all the time, or falling if the oven gradually cooled down, but never rising, as is customary in modern cooking on the stove. The main feature of the Russian stove is a uniform, stable heat that lasts a very long time even after the stove has already finished heating. Depending on the temperature regime in the oven, a different dish was prepared each time. At a temperature of 200C, the famous Russian pies were baked: kulebyaki, pies, kurniki and shangi; baked a whole piglet or goose. In a cooling oven, it was possible to simmer milk, cook crumbly cereals, and cook roasts. The food cooked in the Russian oven was quite special due to the fact that the food was stewed or semi-stewed.

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Among the festive dishes, one should especially note those prepared for Maslenitsa, which is celebrated on the eve of Great Lent. The main difference of this holiday was reckless fun and an abundance of pancakes. Each hostess tried to treat her family and guests to glory. Pancakes were the main course. For gourmets, that is, on Wednesday of Shrove Week, mothers-in-law invited their sons-in-law and daughters “to pancakes”, hence the expression “to mother-in-law for pancakes”. This custom was especially observed in relation to the young, recently married. As a rule, on this day all relatives gathered for a walk. And on Friday, at the mother-in-law's supper, the son-in-law treated the mother-in-law with the father-in-law to pancakes. True, the food was very peculiar. The curiosity consisted in the fact that the called mother-in-law was obliged in the evening to send all the pancake belongings to the young people's house: tagan, frying pans, a ladle and even a tub in which the dough for pancakes was kneaded. Father-in-law sent flour and a tub of butter.

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Vole is a liquid stew, which was prepared from rye flour, or rather from fermented rye dough-raschin. Raschin set sour the day before. When it turned sour enough, water was boiled in a pot, salt, bay leaf, onion, rasp were added and “nailed” with a beater (a device that was cut from a young, carefully planed pine tree, on which fan-shaped thin knots 3-4 cm long were left) . The vole was seasoned with onions, dried mushrooms, and sometimes on fasting days with herring or dried fish.

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Christmas is one of the brightest Christian holidays. The evening on the eve of Christmas, Christmas Eve or Sochevnik, got its name from the word "sochivo" - a ritual dish prepared from poppy juice with honey and porridge from red wheat or barley, rye, buckwheat, peas, lentils, later rice. The meal on Christmas Eve and Epiphany Eve began with juicy, as well as at home, christening, commemoration, with the only difference being that this porridge, often called kutya, was different in composition. So, Christmas kutya was prepared lenten. Kutya was prepared with poppy, almond, nut, hemp juice with the addition of honey and crushed walnut kernels, hazelnuts, almonds. On the second day of Christmas, they cooked a woman's porridge, or a woman's kutya. In the old days, it was customary to visit the house in which a newborn appeared, and as a gift they brought grandmother's porridge and grandmother's pies. Unlike the Christmas Lenten kutya, Babkina was cooked "rich". At the commemoration, a lenten funeral kutia - "kolivo" was served. By the way, in the old days, rye or wheat straw, stalk and ear were also called "kolivo". Perhaps this is where the name kutya comes from, since the Old Believers, for example, cooked it only from red wheat. This custom continues to this day.

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Among family holidays, for which it was customary to prepare special dishes, one can single out weddings and commemorations. In autumn, a traditional Russian wedding was usually played, and preparations for the solemn day could last about two months and consist of several stages, none of which could be missed, this was considered a bad omen. As for the wedding dinner, there was a whole set of rules and regulations on this subject. On the Russian wedding table, the dishes were deeply symbolic. Dough has always been a symbol of prosperity and fertility. Therefore, a loaf was prepared for the wedding in the first place. In some provinces, the word "loaf" called the wedding itself. A loaf caravan is a special wedding ceremony. They also baked pies for the wedding. Baking could only be managed by a woman who lives with her husband in love and harmony and has good children: it was believed that the family way through the cake is transmitted to the young. The loaf was decorated with flowers and sprigs of viburnum (a symbol of love). Who among the young bites off the biggest piece of the pie, he will be the master in the house. At the same time, the newlyweds at the festive table were not allowed to eat the same that the rest of the guests ate. The groom could taste a little loaf of cheese and drink wine, the bride was most often not allowed to do this either, but the wedding table had to be bursting with food. A loaf was placed in the center of the table, surrounded by honey pies and rolls, saek, cheesecakes, and spicy gingerbread. A special cake was prepared for the wedding - "kurnik" with eggs baked inside and decorated with a chicken head made of dough. The custom of feeding the newlyweds chicken before the festive dinner in secret from everyone has come down to us since ancient times. Chicken was certainly served to guests. Another obligatory treat for a Russian wedding is pork. Pork dishes were supposed to provide young people with wealth and well-being. I must say that until the XVII century. in Russia they did not know either dances or orchestras, so the only entertainment at the wedding was a feast. When snacks were eaten, a fried swan was brought in (for the common people, a fried rooster replaced the swan). The groom had to touch the bird with his hand and order it to be cut. The bride and groom could eat only at the end of the common feast in their bedchamber.

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A very important feast, filled with numerous symbolic dishes, was a funeral feast. After the funeral at dinner, kutia, honey and oatmeal (cranberry) jelly, in some areas - fish pie, pancakes, were indispensable dishes. As a rule, kutia was cooked from whole, unbroken grains, most often wheat. Kutia, like the grain from which it is made, marks the constancy of the rebirth of life, despite death. Kutya was usually prepared sweet, with honey or molasses. And they said in Russia, "the sweeter the kutya, the more pitiful the dead." Kutya should have been taken with a spoon three times. In addition to rye, oatmeal or cranberry jelly, a bowl of honey, diluted with water or mash, was obligatory on the table. It was believed that they "paved the way for the dead." Pancakes were served, as a rule, on the 9th and 40th day, and on the day of the funeral, pancakes were not put on the table. In some localities, flour was also served - boiled flour with milk, or kulesh porridge with lard. They ate with spoons (they didn’t use knives and forks at the funeral table for a very long time), and they broke the cake with their hands. On the days of fasting, the memorial table was supposed to be fast.

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In traditional Russian cuisine, it was not customary to mix foods, and even the Lenten table at first consisted of dishes in which each type of vegetable, mushroom and fish was cooked separately. Cabbage, turnips, radishes, peas, cucumbers were eaten raw and salted or steamed, boiled, baked. Dishes such as salads have never been typical of Russian cuisine and appeared in Russia already in the 19th century. as one of the borrowings from the West. At first, salads were made mainly with one vegetable, which is why they were called "cucumber salad", "beetroot salad", "potato salad". Fish and mushrooms were also not mixed. They were prepared separately from each other. Ukha was cooked from one kind of fish. Spices were used to diversify the taste of dishes. They added onion and garlic, and in very large quantities, parsley, anise, coriander, bay leaf, black pepper and cloves, which appeared in Russia already from the 10th-11th centuries, and later, in the 15th-early 16th centuries, this set was supplemented with ginger, cinnamon, cardamom, calamus and saffron. Dishes were prepared with the addition of various oils: hemp, nut, poppy, wood (olive), and much later sunflower.

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In the medieval period, liquid hot dishes began to be consumed, which received the general name "khlebova". These are fish soup and cabbage soup made from vegetable raw materials, as well as various types of flour soups. Meat and milk were rarely consumed at first. Some types of meat were completely banned, such as veal. The meat was boiled, but almost not fried, added to cabbage soup and porridge. Cottage cheese and sour cream were made from milk. In old Russian cuisine, honey and berries were considered the main sweets, from which jams were made. The berries were also dried, mixed with flour and eggs, and made into gingerbread.

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The History of Russian Cuisine And Today, Russian cuisine is a huge number of different dishes prepared from all kinds of products and their combinations. However, our ancestors ate not so varied, because the original Russian cuisine was much more modest and rather monotonous. At the same time, in the old days, fasting dishes prevailed in the diet of our people, which is partly due to the strict and conscientious observance of all fasts. The main vegetable product in Russia was the turnip, which in those days was consumed as often as we are now potatoes. She was one of the components of numerous dishes; they steamed it, boiled it, stewed it, stuffed it, baked it, made various fillings from it, and even made kvass. Cabbage was also widely used in those days, including sauerkraut, which we love so much to this day. In addition, swede, radish and cucumbers were especially popular. From time immemorial, various cereal crops have been grown in Russia, which, of course, could not but influence the local cuisine. So the traditional dishes on the table of the Russian people were numerous cereals, pies, pancakes, casseroles, kulebyaki, krupeniks, pies, pies, pancakes, etc. Shchi, pickles, fish soup, okroshka, kalya, botvinya and other soups, which at that time were called Khlebova and stews, were frequent “guests” on the tables. Naturally, one cannot imagine Russian cuisine without mushrooms. Salted, pickled, stewed, baked, boiled and fried mushrooms have always enjoyed special love from our ancestors. Fish dishes were also quite widespread. Moreover, all types of fish were used: river, lake, and sea. The fish was smoked, salted, dried, stuffed and used to make pies, soups and snacks. Caviar at that time was a widespread and absolutely everyday product.

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INTRODUCTION Despite the fact that many modern products were unknown in Russia for a long time: potatoes, tomatoes, corn, rice, foreigners noted that the Russian table is the richest in the world, even among ordinary people. The main products in Russia were turnips, cabbage, radishes, cucumbers, fruits, berries, mushrooms, fish and sometimes meat. The abundance of cereals - rye, wheat, oats, millet, peas, lentils - made it possible to cook many varieties of bread, pancakes, cereals, kvass, beer and vodka.

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Russian cuisine and changes in it Russian cuisine did not succumb to foreign influence, but adapted dishes to Russian realities. Orthodoxy had a strong influence on all aspects of the life of a Russian person, not excluding traditional Russian cuisine. Lenten dishes are rich in vitamins and microelements, but do not contain fat, which allows you to cleanse the body and give it strength for hard peasant work.

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The history of Russian cuisine Modern Russian cuisine finally took shape a little over a hundred years ago, in the second half of the 19th century. Russian cuisine has gone through several stages in its development. - Old Russian cuisine (IX-XVI centuries); - Old Moscow cuisine (XVII century); - cuisine of the Peter and Catherine era (XVIII century); - Petersburg cuisine (late 18th century - 60s of the 19th century);

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However, despite the variety of products available, recipes, as a rule, did not combine several types of vegetables, fish or mushrooms at once. Dishes were prepared from one component. For example, soup only from pike, and salad only from cucumbers. For the reasons mentioned above, our ancestors used meat quite rarely. But at the same time it was presented in a wide range. So, not only the meat of livestock (cows, goats, pigs, sheep) and poultry (ducks, chickens, geese) was used for cooking, but also the meat of game caught on the hunt (hares, deer, elks, hazel grouses, quails, black grouse) . As a dessert in Russia, pies, cheesecakes, gingerbread, kalachi, cheesecakes were served. They also enjoyed baked apples, marshmallows, steamed vegetables in honey, berries, jam and honey. Drinks in the old days were kvass, sbitni, fruit drinks. Strong drinks included mead, braga and beer. Seasoned food with onions, garlic, horseradish, mint, dill and anise. And later they were joined by pepper, bay leaf, cinnamon and saffron. Among other things, the Russian stove, in which all dishes were cooked, had its influence on the formation of the cuisine. The fact is that in it the dishes were heated not from below, but from the sides, so the latter had a large side surface. So in the course were pots, cast iron, goose and ducklings. All this contributed to the emergence of an abundance of stews, boiled, stewed and baked dishes. Over time, Russian cuisine began to change, enriched with new products and recipes from different parts of the world. Eggplants, zucchini and peppers brought from Bulgaria began to appear on the tables of our ancestors. Rice, buckwheat and spices that came from Byzantium. Thanks to the Black Sea region, many pastries began to be made from yeast dough. Western Slavs gave the kitchen cabbage rolls, borscht and zrazy. Tea was brought from the Astrakhan and Kazan khanates. And we owe the appearance of dumplings so beloved by us to the Cis-Urals. In addition to products, new kitchen utensils appeared in the form of pots and pans, the use of which was due to the spread of stoves. Which together led to an increase in the number of recipes for fried dishes.

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Already in the early period of the development of Russian cuisine, a sharp division of the Russian table into lean (vegetable-fish-mushroom) and fast food (milk-egg-meat) was outlined, which had a huge impact on its further development until the end of the 19th century. The artificial creation of a line between fast and fast tables, isolating some products from others, preventing their mixing ultimately led to the creation of only some original dishes, and the whole menu suffered as a whole - it became more monotonous, simplified. It can be said that the Lenten table was more fortunate: since most days of the year - from 192 to 216 in different years - were considered Lenten (and these fasts were observed very strictly), it was natural to expand the assortment of the Lenten table. Hence the abundance of mushroom and fish dishes in Russian cuisine, the tendency to use various vegetable raw materials - grains (porridge), vegetables, wild berries and herbs (nettles, gouts, quinoa, etc.). Moreover, such well-known from the tenth century. vegetables like cabbages, turnips, radishes, peas, cucumbers were cooked and eaten - whether raw, salted, steamed, boiled or baked - separately from one another.

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Therefore, for example, salads and especially vinaigrettes have never been characteristic of Russian cuisine and appeared in Russia already in the 19th century. as a borrowing from the West. But they were also originally made mainly with one vegetable, giving the corresponding name to the salad - cucumber salad, beetroot salad, potato salad, etc. Each type of mushroom - milk mushrooms, mushrooms, mushrooms, porcini, morels, stoves (champignons), etc. etc. - salted or cooked completely separately, which, by the way, is still practiced today. The same can be said about fish, which was consumed boiled, dried, salted, baked, and less often fried. In the literature, we find juicy, "delicious" names of fish dishes: sigovina, taimenin, pike, halibut, catfish, salmon, sturgeon, stellate sturgeon, beluga and others. And the ear could be perch, and ruff, and burbot, and sturgeon, etc.

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Of the spices, onion, garlic, horseradish, dill were most often used, and in very large quantities, as well as parsley, anise, coriander, bay leaf, black pepper and cloves, which appeared in Russia already in the 10th-11th centuries. Later, in the 15th - early 16th centuries, they were supplemented with ginger, cardamom, cinnamon, calamus (calamus root) and saffron.

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In the initial period of the development of Russian cuisine, there was also a tendency to consume liquid hot dishes, which then received the general name "khlebova". The most widespread are such types of bread as cabbage soup, stews based on vegetable raw materials, as well as various mashes, brews, talkers, salomats and other types of flour soups. As for meat and milk, these products were consumed relatively rarely, and their processing was not difficult. Meat, as a rule, was boiled in cabbage soup or porridge, milk was drunk raw, stewed or sour. Dairy products were used to make cottage cheese and sour cream, while the production of cream and butter remained almost unknown for a long time, at least until the 15th-16th centuries. these products appeared rarely, irregularly. In the 17th century all the main types of Russian soups finally add up, while kali, hangovers, hodgepodges, pickles, unknown in medieval Russia, appear.

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Culinary of the 17th century Eastern and, first of all, Tatar cuisine has a strong influence, which is associated with the accession in the second half of the 16th century. to the Russian state of the Astrakhan and Kazan khanates, Bashkiria and Siberia. It was during this period that dishes from unleavened dough (noodles, dumplings), such products as raisins, apricots, figs (figs), as well as lemons and tea, the use of which has since become traditional in Russia, enter Russian cuisine. Thus, the sweet table is significantly replenished.

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Next to the gingerbread, known in Russia even before the adoption of Christianity, one could see a variety of gingerbread, sweet pies, candies, candied fruits, numerous jams, not only from berries, but also from some vegetables (carrots with honey and ginger, radish in molasses) . In the second half of the XVII century. they began to bring cane sugar to Russia, from which, together with spices, they cooked candies and snacks, sweets, delicacies, fruits, etc. [The first refinery was founded by the merchant Vestov in Moscow, at the beginning of the 18th century. He was allowed to import cane raw materials duty-free. Sugar factories based on beet raw materials were created only at the end of the 18th - beginning of the 19th centuries. (The first factory was in the village of Alyabyevo, Tula province).] But all these sweet dishes were basically the privilege of the nobility. [The menu of the patriarchal dinner for 1671 already contains sugar and candy.]

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For a long period of the development of Russian national cuisine, the process of cooking was reduced to cooking or baking products in a Russian oven, and these operations were necessarily carried out separately. What was intended for boiling was boiled from beginning to end, what was intended for baking was only baked. Thus, Russian folk cuisine did not know what combined or even different, combined or double heat treatment was.

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Russian cuisine, which, by the way, is inseparable from the concept of Russian festivities, is perhaps one of the most colorful cuisines in the world. A rare gourmet at the mention of Russian cuisine will not remember fragrant steaming borscht with sour cream, ruddy pancakes with red caviar, mouth-watering pies, pies and kulebyaki, pickled mushrooms and, of course, pickles. Each dish of Russian cuisine is a special masterpiece of culinary art. However, this was not always the case. Russian cuisine has developed for a very long time and in a peculiar way, absorbing the best traditions of other peoples. Despite all the changes brought by foreign culinary specialists, the basis of Russian cuisine has remained untouched for centuries. She managed to preserve the most characteristic national features - an abundance of treats, a variety of snack tables, a love for eating bread, pancakes, pies, cereals, the originality of the first liquid cold and hot dishes, a variety of fish and mushroom tables, the widespread use of pickles from vegetables and mushrooms, an abundance of festive and a sweet table with its jams, cookies, gingerbread, Easter cakes, etc.

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Traditions of Russian Cuisine 1 Porridge in Russia was eaten as an independent dish, and as a side dish for fish and meat. The best cereals were considered steep, crumbly. Liquid porridge was considered the lowest grade. 2 The classic Russian okroshka is made from two vegetables. One vegetable necessarily has a neutral taste, while the other has a pronounced taste and smell. Fish with a neutral taste, beef or chicken are added to okroshka. Obligatory elements of okroshka are boiled eggs and sour cream. Mustard, black pepper or pickles are used as seasoning. 3 Among lean Russian desserts there is an interesting dish - malt made from sprouted rye grain. It is a liquid dish of pink color with a honey aroma, rich in vitamins. Malt was eaten during winter fasts.

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Meal In the old days, every meal had its own specific hour. Especially strictly observed the time of lunch and dinner. The whole family gathered at the table, where everyone had their own place. The owner of the house sat at the head of the table, he was the first to sit at the table, followed by all the rest of the household. A spoon and bread were placed before each diner. Liquid hot dishes were usually served in a common large bowl for the whole family. The owner of the house made sure that everyone ate without overtaking the others. Solid, boiled, baked, fried foods and dishes (meat, fish, etc.) were served in sliced pieces on a common large dish. Pieces were taken by hand (before the appearance of forks). Plates replaced large slices of bread. Guests put on them, as on a plate, thick food, pieces of meat, fish, etc. After dinner, such “bread plates” were usually eaten. The rules of behavior at the table were quite strict: it was forbidden to knock or scrape with a spoon on the dishes, throw leftover food on the floor, talk loudly, laugh. Before sitting at the table, everyone had to cross themselves. All this once again confirms the reverence and even reverence that the Russian people experienced in relation to their daily bread.

History of Russian cuisine Presentation for the SBO lesson "History of Russian Cuisine" GBOU No. 46 "Rim Center" Teacher Kostina O.A.

Russian cuisine has gone through a long, thousand-year path of development and has gone through several stages. Each of them left an indelible mark (if we talk about what we mean by classical Russian cuisine), and they differed quite a lot from the others in the composition of the menu, the composition of dishes and the technology of their preparation, that is, they represented a kind of separate cuisine.

However, these individual finished products, moreover, festive ones, despite their sophistication, cannot give a complete picture of Russian cuisine, the originality of the taste of its main hot dishes, and the composition of the Russian national table as a whole. Stages of Russian cuisine Old Russian cuisine. It was based on bread, flour products and grain dishes. Already in the IX century. that sour, rye black bread on leavened dough sourdough appears, which becomes the national Russian bread. The combination of wheat and rye flour gave later, in the XIV-XV centuries, new varieties of Russian national bread products: pancakes, shangi, donuts (fried in butter), bagels, bagels (from choux pastry), and also kalachi - the main national Russian white baked bread. Cuisine of the Moscow State. Its main difference from the Old Russian was that there was a sharp demarcation of the Russian national table on the basis of class. While folk cuisine, starting from the 17th century, is becoming more and more simplified and impoverished, the cuisine of the nobility and especially the nobility (boyars) is becoming more and more complex and refined. all the main types of Russian soups finally add up, and salty-spicy-sour soups unknown to medieval Russia appear - kali, hangovers, saltworts, pickles, which necessarily contain fermentation, lemon and olives.

The lenten table of the nobility, already well developed by this time, was also enriched. The place of honor on it is occupied by Astrakhan balyk, black Ural caviar in its two varieties (pressed and granular), salted and jellied red fish, Kola salmon, Siberian nelma and white salmon, Transcaucasian shemaya, Baikal omul.

On the culinary mores of the XVII century. Eastern and, first of all, Tatar cuisine has a strong influence. It was during this period that products such as raisins (grapes), apricots, figs (figs), melons, watermelons, fan, overseas lemons and tea, the use of which at the Russian table becomes traditional .

Thus, the sweet table is also significantly replenished, its assortment includes various gingerbread, sweet pies, candied fruit, apple marshmallow in two types (Kolomenskaya and Belevskaya), numerous jams, not only from berries, but also from some vegetables (carrots with honey and ginger, radish in molasses). In the 17th century Cane sugar began to be imported to Russia, from which lollipops were cooked together with spices. But all these sweet dishes could be found mainly on the table of the nobility.

Cuisine of the Peter and Catherine era Starting from the time of Peter the Great, the Russian nobility, and after it all the nobility, more and more borrow and introduce Western European culinary customs and customs. ), non-Russian (Swedish, German, French) soups (dairy, vegetable, pureed) appear. One of the new culinary customs that appeared at that time in Russian cuisine was the use of snacks as independent dishes completely isolated from dinner.

Petersburg cuisine.

By the end of the 18th century, the transition of Western European dishes, utensils and technologies was completed) and their development and adaptation of these “innovations” to Russian conditions began .. This process is especially noticeable in St. Petersburg, which from the last quarter of the 18th century. finally becomes a trendsetter in the field of cooking. From the 90s of the XVIII century. numerous cookbooks appear, translated from German and French, in which recipes for Russian dishes are drowned in a mass of foreign ones.

Only after the Patriotic War of 1812, in connection with the general rise of patriotism in the country, did some representatives of the nobility revive their interest in the national Russian cuisine.

A number of brilliant French chefs worked in Russia during this period. Petersburg was the center, and since from here the influence of the new culinary trend spread during the 19th century. throughout the empire, the Russian cuisine of this era was called Petersburg, in contrast to the old Moscow cuisine that continued to exist.

The "Russian" French were in favor of replacing dishes from crushed and pureed products, which occupied a large place in the cuisine of the ruling classes in the 18th century, with natural ones, more in line with the nature of Russian national cuisine. So there were all kinds of chops (lamb and pork) from a whole piece of meat with a bone, natural steaks, bedbugs, entrecote, escalopes. the French school introduced a combination of products (vinaigrettes, salads, side dishes) and precise dosages into recipes that were not previously accepted in Russian cuisine.

All-Russian national cuisine.

The process is the collection, restoration and development of the forgotten old Russian culinary repertoire. The source of the collection was folk cuisine, in the development of which a huge number of nameless and unknown talented serf cooks took part. Rapid development in the 70s of the XIX century. railway construction in Russia brought the distant outskirts closer to the center. This led to the "discovery" of many regional old Russian dishes, quickly recognized as national.

Such were the Ural and Siberian dumplings Don pies-kurniki Dishes from large steppe game (turach, bustard, little bustard Far Eastern pink salmon and chum salmon red caviar Kargopol salted mushrooms and Murmansk venison Bashkir honey and koumiss Soviet cuisine. Soviet cuisine did not develop immediately. In a relatively short period In seven decades, it has gone through at least five stages, reflecting the history of the country's socio-economic development. Siberians and Urals brought dumplings and shanezhki into the life of Muscovites, Belarusians and Ukrainians brought salted lard In the 1920s, the custom of preparing chicken soup with noodles was brought from Novorossia to Russian cities, which eventually became an all-Union “canteen” dish. Beef stroganoff was taken from Odessa restaurants, which turned from a narrow-minded dish almost into a national one. From the Baltic states, cheese cakes and other dairy dishes got into the everyday cuisine of Russian regions. At the same time, already from the mid-70s and especially from the early 80s development of Soviet cuisine - interest in the national cuisines of the peoples of the USSR, better than others preserved intact - in the Transcaucasian and Central Asian. In public catering, dishes such as shish kebab, chicken tabaka, lagman, pilaf, are widely spread, however, in greatly simplified versions and often without taking into account traditional food raw materials (pork instead of lamb in shish kebab!).

If we briefly characterize the modern Soviet cuisine of the 80s and the tasks that it sets for itself in the future, we can say that it is distinguished, firstly, by internationalism, tolerance, respect and interest in the culinary traditions of all the peoples of our country, and in secondly, the desire for the careful preservation and reconstruction of culinary antiquity, where it is practically possible.

RUSSIAN CUISINE Russian national cuisine is original and interesting. The history of Russian cuisine cannot be separated from the history of our Motherland. Throughout its centuries-old existence, it has absorbed and creatively processed the culinary traditions of many peoples and generations: from the Tatars to the French. Everything influenced the formation of the national cuisine: politics and religion, the way of life of the population, the climate. Even the wars waged by Russia changed its culinary traditions - Russian soldiers brought new recipes from campaigns that they liked. Having gone through a thousand-year path of development, Russian cuisine has gone through several major periods, each of which enriched it in its own way. In the development of Russian cuisine, it is customary to distinguish six stages: Old Russian cuisine (IX-XVI centuries); cuisine of the Moscow State (XVII century); cuisine of the Petrine and Catherine eras (XVIII century); Petersburg cuisine (late 18th century - 60s of the 19th century); all-Russian national cuisine (60s of the 19th-early 20th centuries); modern Russian cuisine (from 1917 to the present).

The cuisine of that time was distinguished by strict rules and traditions that were observed in every family. The best dish was considered to be the one made according to the recipe received from the grandmother or mother. Usually it was customary to carefully look at how the same dish is prepared by different housewives. Culinary fantasies were not particularly welcomed; Old Russian cuisine required strict adherence to the recipe. The food was simple, not very varied, but the dishes and drinks served had to be plentiful, especially on the festive table. The originality of ancient Russian cuisine was determined both by the products that were used and by the methods of their preparation. In ancient Russian cuisine, dishes were divided into flour, dairy, meat, fish and vegetable.

Meat in Russia was eaten boiled or baked. Boiled meat was served in the first courses: cabbage soup, in an ear, pickles or under boils (sauces). The meat was baked in the oven. It was customary to use lamb, beef and poultry (chickens, ducks, geese). They also prepared game meat: venison, elk, hare, and wild bird meat: ducks, geese, swans, hazel grouses and quails. In Russia there has always been an abundance of fish, both river and sea. The fish was dried, dried, salted, cooked under boils and steamed. Fish was also served in the first courses: pickle, fish soup, saltwort, (selyanka). They ate baked fish. Caviar has always been considered a special delicacy, especially fresh granular sturgeon and white salmon. They used caviar with vinegar, pepper and onion, boiled caviar in vinegar or poppy (almond) milk or fried it.

For family celebrations and Orthodox holidays in all families, regardless of wealth and class, it was customary to cook the same certain dishes. In the Old Russian period, ritual cooking acquired great importance; this tradition was preserved for a very long time, almost until the Soviet era.

The most common were liquid dishes: stews, malt, voles, kulaga, oatmeal, oatmeal jelly with vegetable oil, sauerkraut, salted mushrooms, mushroom dishes, cereals from barley, oatmeal, millet, pearl barley, buckwheat, much later, baked potatoes. The most famous lean food is jail. Tyurya is cold salted water with slices of bread and onions.

Oatmeal was often prepared during fasting, which was made from fried oats, or rather aged overnight in a not too hot, but warm enough oven. Flour obtained from such a grain lost its ability to form gluten, but it swelled well in water and quickly thickened. Oatmeal was kneaded in chilled boiled water, which was slightly salted. Oatmeal was the favorite delicacy of the children. From the thickened oatmeal, the children sculpted fish, cockerels, bunnies - and fun, and tasty, and hunger drives away. Oatmeal served as an afternoon snack or dinner.

The most important Orthodox holiday, Easter, or the Resurrection of Christ, followed Great Lent. The Easter table was distinguished by festive splendor, was plentiful and very beautiful. They fried veal, baked pig, lamb or ham. The dishes were decorated with flowers, as well as the table, icons and the house. For the Easter meal, rich Easter cakes are still baked, cottage cheese Easter is prepared and eggs are painted. According to ancient tradition, eggs were dyed and laid on a dish among specially sprouted greens of oats and wheat.

Slides captions:

Bread
basis
Russian cuisine included bread and flour products and grain dishes. Back in the ninth century, rye black bread entered the diet, which became the national Russian bread, the love for which was distinguished by the majority of the people. Russian baking methods and a combination of wheat and rye flour served as the basis for the emergence of new national dishes: pancakes, shangi, donuts, bagels, bagels and, of course, kalachi - the main white national Russian bread.

"Bread is the head of everything!"
Kvass

The love for kvass among our ancestors can perhaps be explained by its cheapness. In addition, the cheapest dishes were prepared on the basis of kvass: gruels, okroshka, tyuri. It will take more than one week to list all the recipes for making kvass. What can we say, if in the villages every good housewife had her own recipe. Kvass was called “Malanin” or “Daryin”. The kvass profession was very popular in Russia, each of them had a specialization and produced some specific kvass. There were barley, apple, pear kvass. At the same time, the fermenter had the right to sell the drink only in his area. Violation of this rule led to serious consequences.
.
Kissel
Kissel has long been the most popular sweet Russian drink. Well, do you remember: "milk rivers, jelly banks"? True, then the kissel did not look so “smart”. It had a grayish-brown color, as it was prepared on the basis of rye, wheat or oat broths (the coastal loams of Russian rivers had just such a color, hence the comparison). And in terms of consistency, it looked more like jelly or aspic, while the taste of kissel was, of course, sour. It was brewed in large quantities throughout Russia. In Moscow, for example, Bolshoi and Maly Kiselny lanes remain, where they once worked
kisselschiki
. Over time, jelly turned into a dessert, which was served after dinner. To add sweetness, honey, berry syrups or jams were added to it.

mead

Initially
mead in Russia was simply called "honey". Oak barrels filled with honey were buried in the ground for a period of 5 to 20 years. Since the 11th century, they began to boil honey, which made it possible to reduce the unthinkable long-term periods for obtaining mead to a month. The drink was indispensable in the ritual of baptism and remembrance. Interestingly, over time, mead began to act as an attribute of a hospitable host. During feasts, mead was consumed exclusively before meals. Today, the traditions of honey making are preserved in a small town in the Vladimir region - in the city of Suzdal. Tourists, especially foreign ones, during their stay there are happy to “sit down” on a traditional Russian drink.

Russian
National cuisine
passed
a long, thousand-year path of development and has gone through several stages. Each one left an indelible
trace, and
quite different from others in the composition of the menu, the composition of dishes and the technology of their preparation, that is, it represented a kind of separate
kitchen.
Home
A feature of Russian national cuisine is the abundance and variety of products used for cooking.
Borsch
Noodles soup
Rassolnik
cabbage soup
Types of soups
Beverages
tea drinking

in the villages for a long time it was considered the lot of only holidays. For weekdays, this drink was considered an expensive pleasure: “Where are we fools to drink tea on weekdays,” Russian peasants said. They sat down to drink tea at the end of the feast, when the guests were already tired of food, intoxicating drinks, noise, fun, singing and dancing. The joint drinking of tea calmed the reveling men and women, gave a kind of decency to the feast, relieved the stress of the holiday. However, over time, when tea fell in price, it began to be consumed on weekdays as well.
.
Russian people believed that a joint tea party maintains love and friendship between family members, strengthens family and friendship ties, and a samovar boiling on the table creates an atmosphere of comfort, well-being and happiness.

«
Russian national cuisine as part of the folk culture of the Slavic peoples
»

IT-teacher

MBOU secondary school №54 Ufa

Saifullina
D.H.
Thank you for your attention!
Soups

Big
Soups play a role in Russian cuisine.
Diversity
, high nutritional value, excellent
peculiar
taste and aroma won them a wide
popularity
.
The basis of soups are primarily meat, fish, mushroom and vegetable broths, milk, kvass, pickles. This includes various broths, which in the old days were called fish soup: fish, chicken, meat, mushroom.
Filling soups are especially common - cabbage soup, borscht, pickles, hodgepodges. Soups, as a rule, are served with sour cream, cereals, dough products - pies, loaves, pies, fish dishes, pies, etc. The assortment of cold soups is also diverse, such as okroshka, botvinya, beetroot, vzvar (sweet soup). One of the most common first courses in the northern and central regions of Russia is cabbage soup.
.
Also very popular of soups is -
fish ear dish.
Ukha is the progenitor of Russian soups, the pride of Russian cuisine. Now we know only the fish ear, and once there was an ear and meat, and chicken, and mushroom, and hare, etc.
Gingerbread
Gingerbread
- flour confectionery baked from specially prepared dough. For a special taste, honey, nuts, raisins, fruit or berry jam, spices are added as a filling. In appearance, a gingerbread is a figured, rectangular or oval plate, on the upper part of which a pattern is squeezed out and covered with glaze. In Russia, the gingerbread was identified with the holiday, although they made gingerbread and not only
for the holidays
.
Easter cakes
Previously, Easter cakes were baked two or three, or even once a year, on the biggest holidays associated with the change of season: either on New Year's Eve, or in early spring (the beginning of the agricultural year), or in autumn, on the occasion of the harvest (the end of the agricultural year). ). This was explained not only by the relatively high cost of Easter cakes, for the preparation of which many valuable food products are required, but also by the laboriousness and duration of the process of making them - it takes more than
six o'clock
.

Kashi
AT
porridge is one of the most important dishes of Russian cuisine.
On the
Rusi porridge was one of the most important dishes. However, porridge in Ancient Russia was called not only cereal dishes, but in general all dishes cooked from crushed products.
On the
In Russia, porridge from ancient times not only occupied an important place in the diet of the people, but was also an obligatory dish at feasts, a symbol of wealth and prosperity at home. Hence the Russian proverb arose: "Kash is our mother
".
Porridge was cooked from millet, oats, barley, buckwheat and other cereals. The most revered porridge in Russia was
buckwheat.
Dishes of Russian cuisine
Conclusion

Home
the tradition of the Russian national table is the abundance and variety of products used for cooking
.
And Russian
the national table is inconceivable without bread, pancakes, pies, cereals, without the first liquid cold and hot dishes, without a variety of fish and mushroom dishes, pickles from vegetables and mushrooms; game and fried poultry, without jam, gingerbread, Easter cakes and
others
Pancakes
Russians
pancakes are a traditional dish of the Eastern Slavs. The word pancake comes from
mlyn
"(grind, or grind), that is, a product made from ground flour.
AT
In Russian cuisine, pancakes are made from the most fermented liquid yeast dough.
There are up to a hundred varieties of pancakes: rich pancakes and lean pancakes, peasant pancakes and royal pancakes, as well as red and boyar pancakes.
.
Traditional Russian pancakes are small pancakes the size of a saucer, which in the old days were baked only in pans cleaned with salt and well-heated (preferably cast iron). Before starting to bake each pancake, the pan for pancakes was greased with oil using an onion or a potato chopped on a fork, or a piece of lard. Pancakes were baked in a Russian oven, which is why they still say “bake” pancakes, not fry them.

Cold
The climate, which is inherent in Russia, significantly influenced the formation of Russian national cuisine. Food should be hot, giving energy and warmth, which Russian people lack so much in winter
.

All this contributed to the appearance in Russia of the Russian stove, which served simultaneously for heating housing and cooking.
Initially
roasting was not acceptable for Russian cuisine. The technological process of everything that needed to be cooked was reduced to boiling, stewing or baking. Moreover, these processes have never been combined, but proceeded separately. Everything was cooked in a Russian stove without direct contact with fire, only on red-hot
bricks
. Therefore, the Russian
cuisine abounds
vegetable dishes and
fruit, pre
worked on fire.
Pies and pies
One of the most favorite dishes in Russia is pies. “The hut is not red with corners, but red with pies,” says a Russian proverb. The very word "pie", which comes from the old Russian word "feast", suggests that not a single solemn feast could do without pies. At the same time, each festival had its own special type of pies, which was the reason for the diversity of Russian pies, both in appearance and in the taste of the dough and filling.
Traditional Russian cuisine uses unsweetened dough for pies; usually the cake has an oblong shape. In addition, during fasting, not butter, but lean (vegetable) oil is used for dough.
Pies or pies accompany almost all other dishes. What Russian craftsmen do not put in pies! And fruits, and jam, and vegetables. Everything can be found in a Russian pie or its small form - a pie.

Cold
snacks

Cold
snacks of traditional Russian cuisine are very diverse:
from
cabbage alone prepared dozens of dishes; Peter I added potatoes to the vegetable variety
,

various aspics were served as appetizers
;

Russians liked cold meat, fish with sauce or
marinade, lard.
Caviar was especially popular,
not
mushrooms were also used less: dried, pickled,
salty, as well as various pickles.