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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).

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OLD RUSSIAN CUISINE. 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.

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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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Dairy foods were represented, first of all, by noodles with fresh or baked milk added to it, milk porridges and all kinds of dairy products: cottage cheese, sour cream, sour cheeses.

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Meat in Rus' 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 Rus' 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.

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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 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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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.

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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 scoop 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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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.

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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.

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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, rassin was 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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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.

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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 homelands, christenings, commemorations, with the only difference being that this porridge, more 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. Only a woman who lives with her husband in love and harmony and has good children could manage baking: it was believed that the family spirit is transmitted to the young through the pie. 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 Rus' 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, kutia, honey and oatmeal (cranberry) jelly, in some areas - fish pie, pancakes, were indispensable dishes at dinner. 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 Rus', "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 Rus' 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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Russian cuisine in the form in which it has survived to this day was finally formed a little over a hundred years ago, in the second half of the 19th century, when a large number of cookbooks appeared, compiled by people of different classes (from aristocrats to peasants) and from different regions of the country.

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Russian cuisine has gone through a long, thousand-year path of development and has gone through several stages. There are six such stages: Old Russian cuisine (IX-XVI centuries); cuisine of the Moscow State (XVII century); cuisine of the Peter and Catherine era (XVIII century); Petersburg cuisine (late 18th century - 60s of the 19th century); all-Russian national cuisine (60s of the 19th - early 20th centuries); modern cuisine (1917–present).

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Ancient Russian cuisine of the 9th-16th centuries1 The cuisine of this period was recorded in the first half of the 16th century, in the written monument of 1547 "Domostroy". 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.

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Ancient Russian cuisine of the 9th-16th centuries2 All the most ancient flour products were created exclusively on the basis of sour rye dough. So flour kissels were created - rye, oat, pea, as well as pancakes and rye pies. Russian methods of sourdough and the use of wheat flour and its combination with rye 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.

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Cuisine of the Moscow state of the XVII century. In the 17th century all the main types of Russian soups finally add up, and salty-spicy-sour soups unknown to medieval Rus' appear - kali, hangovers, hodgepodges, pickles, necessarily containing fermentation, lemon and olives. The appearance of these soups is caused by the extreme spread of drunkenness, the need for a hangover remedy. For the boyar cuisine of that time, the extraordinary abundance of dishes becomes remarkable - up to 50 in one dinner, and at the royal table their number grows to 150-200.

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Cuisine of the Peter and Catherine era of the 18th century. Since the time of Peter the Great, the Russian nobility and all the nobility have borrowed and introduced Western European culinary customs and customs, and brought foreign chefs with them. At this time, ground meat dishes (cutlets, casseroles, pates, rolls) penetrate the Russian menu, non-Russian (Swedish, German, French) soups (dairy, vegetable) appear. One of the new culinary customs is the use of appetizers as independent dishes completely isolated from lunch. German sandwiches, butter (Chukhonian) butter, French and Dutch cheeses that came from the West were combined with old Russian dishes, as well as caviar, salmon and other red fish in a special meal - breakfast.

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Petersburg cuisine late 18th century - 60s of the 19th century During this period, all kinds of chops (lamb and pork) from a whole piece of meat with a bone, natural steaks, bedbugs, entrecote, escalopes appeared on the Russian table. They began to widely use potatoes in garnishes, which appeared in Russia in the 70s of the 18th century. For Russian pies, they began to use instead of rye sour - tender yeast dough made from wheat flour. Snacks, a feature of the Russian table, began to be served on a special table, beautifully decorating each type on a special dish.

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All-Russian national cuisine of the 60s of the 19th - early 20th centuries. Despite all the changes, Russian cuisine has retained the most characteristic national features. So, the Russian 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; beautiful is the Russian festive table with its game and fried poultry and the Russian sweet table with its jams, gingerbread, gingerbread, Easter cakes.

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Modern cuisine from 1917 to the present 1 The main place on the Russian table, especially on the national table, was and is occupied by bread. Soups have been of paramount importance in the history of Russian cuisine. The spoon has always been the main cutlery of Russians. It appeared in Russia before the fork by almost 500 years.

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Modern cuisine from 1917 to the present 2 The range of national Russian soups - cabbage soup, stew, fish soup, pickles, saltworts, botvins, okroshka, prisons - continued to grow in the 20th century. various types of Western European soups, which took root well thanks to the love of the Russian people for hot liquid brew.

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 one was that there was a sharp delimitation 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 Rus' appear - kali, hangovers, hodgepodges, pickles - necessarily containing 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 forms (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. It was at this time that ground meat dishes (cutlets, casseroles, pates, rolls ), 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 kurniki pies 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 removed 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.

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For the regional festival of national cultures "Inflorescence" In the nomination: The best dish of the tasting room "Kitchen of the peoples of Russia" Russian national cuisine Prepared by students of 6.8 cells. MKOU "Vorobievskaya secondary school" Parshina I., Desyatova L.,. Mukhina A. and Bardakova N. Project manager, technology teacher A.V. Ivanova.

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Old Russian cuisine of the 9th-16th centuries The cuisine of this period was recorded in the first half of the 16th century, in the written monument of 1547 "Domostroy". It was based on bread, flour products and grain dishes. Already in the IX century. sour, rye black bread on leavened dough sourdough appears, which becomes the national Russian bread.

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Old Russian cuisine of the 9th-16th centuries All the most ancient flour products were created exclusively on the basis of sour rye dough. So flour kissels were created - rye, oat, pea, as well as pancakes and rye pies. Russian methods of sourdough and the use of wheat flour and its combination with rye 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.

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Cuisine of the Moscow State in the 17th century In the 17th century All the main types of Russian soups are finally formed, and salty-spicy-sour soups unknown to Rus' appear - kali, hangovers, saltworts, pickles, which necessarily contain fermentation, lemon and olives. For the boyar cuisine of that time, the extraordinary abundance of dishes becomes remarkable - up to 50 in one dinner, and at the royal table their number grows to 150-200.

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Cuisine of the Peter and Catherine era of the 18th century. Since the time of Peter the Great, the Russian nobility and all the nobility have borrowed and introduced Western European culinary customs and customs, and brought foreign chefs with them. At this time, ground meat dishes (cutlets, casseroles, pates, rolls) penetrate the Russian menu, non-Russian (Swedish, German, French) soups (dairy, vegetable) appear. One of the new culinary customs is the use of appetizers as independent dishes completely isolated from lunch. German sandwiches, butter (Chukhonian) butter, French and Dutch cheeses that came from the West were combined with old Russian dishes, as well as caviar, salmon and other red fish in a special meal - breakfast.

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Petersburg cuisine late 18th century - 60s of the 19th century All kinds of chops from a whole piece of meat with a bone, natural steaks, bedbugs, entrecote, escalopes appeared on the Russian table. They began to widely use potatoes in garnishes, which appeared in Russia in the 70s of the 18th century. For Russian pies, they began to use instead of rye sour - tender yeast dough made from wheat flour. Snacks, a feature of the Russian table, began to be served on a special table, beautifully decorating each type on a special dish.

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All-Russian national cuisine of the 60s of the 19th - early 20th centuries. Despite all the changes, Russian cuisine has retained the most characteristic national features. So, the Russian 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; beautiful is the Russian festive table with its game and fried poultry and the Russian sweet table with its jams, gingerbread, gingerbread, Easter cakes.

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Modern Cuisine from 1917 to the Present The main place on the Russian table, especially on the national one, was and is occupied by bread. Soups have been of paramount importance in the history of Russian cuisine. The spoon has always been the main cutlery of Russians. It appeared in Russia before the fork by almost 500 years.

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Modern cuisine from 1917 to the present The assortment of national Russian soups - cabbage soup, stew, fish soup, pickles, saltworts, botvins, okroshka, prisons - was replenished throughout the 20th century. various types of Western European soups, and neighboring countries and peoples - Ukrainian borscht and kulesh, - Belarusian beetroot and soups with dumplings, - Moldavian soups with chicken and vegetables, - Central Asian soups with lamb.

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Modern cuisine from 1917 to the present To a lesser extent than soups, they retained their advantage on the Russian table by the beginning of the 20th century. fish dishes. Fish has always been used in Russian cuisine in numerous forms: steamed, boiled (boiled), fried, stewed, aspic, baked, baked in a pan in sour cream, salted (salted), dried, dried in the wind and sun (vobla) and dried in the oven (existent). In the northeastern regions of Russia, fish was fermented (sour fish), and in Western Siberia they ate raw frozen fish (stroganina).

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Aspic We will need: 10 eggshells, 20 g of gelatin, 1.5 - 2 cups of chicken broth, 200 g of ham or smoked chicken, 3 tbsp. spoons of canned corn and green peas, 1 red bell pepper, dill (parsley) Preparation: Soak gelatin in chilled chicken broth, leave to swell for 1-2 hours. Then put on fire to heat, stirring constantly, until it is completely dissolved (do not bring to a boil). Make a small hole in the blunt end of the egg and pour out the contents (it can be used for cooking other dishes). Rinse the eggshell well and dry. Rinse the prepared shell and dry it well. For convenience, put the prepared shell in the egg mold.