A crash course in Russian cuisine
Last week we took a virtual trip on the Trans-Siberian railway across Russia all the way from Moscow to Vladivostok, thanks to Google Maps and YouTube. This week we take a look at another aspect of life in Russia – food!
Being such a large country, Russian cuisine has a naturally varied character. Many of its recipes derive from peasant populations in rural areas and they are often designed to sustain energy and warmth during the harsh winters. We’re talking about delicious, hearty food which is rich in flavour and sometimes contains a few surprises!
Visiting the country is the perfect opportunity to sample proper Russian food, but if you’re not leaving for your trip any time soon there’s plenty of time to get acquainted with some of the country’s classic dishes.
Soups and broths
Borshch is a staple Slavic dish which reflects a rich history. You may take a little convincing to try a bowl of cabbage in meat stock, but this is a hearty soup from the Soviet kitchen that was eaten by peasants and at the high table of the Kremlin alike. It gets its bright red colour from its main ingredient – the beetroot.
Borshch is somewhat of an impostor in that it originated from Ukrainian roots, but is now thought of as quintessentially Russian cuisine. The name for the soup comes from the Slav ‘borshchevik’ which refers to hogweed – a herb whose leaves and stalks were commonly used for broths. The secret to good borshch is a perfect broth where meat with bones give it a deeper flavour and rich colour. It is usually complemented with boiled potatoes or a dollop of Slivki (soured cream) and can be served both hot and cold, making it suitable for all seasons. Give it a try in the summer months as an alternative to the chilled Spanish soup gazpacho.
Other soups found in Russia include Okroshka, a cool, fresh broth made with Kvass (bread beer) and vegetables such a cucumber and spring onions, and Solyanka, a thick soup with a bit of a spicy kick commonly containing either meat fish or mushrooms. Fish Ukha is a broth that is commonly flavoured with lemon, dill and saffron.
Borshch is traditionally made with pork fat, but the Jewish variation will use an alternative to comply with the kosher food laws.
Soups and broths may be popular with the Russians, but every nation has its dumpling, and Pelmeni offers just that. The filling is wrapped in unleavened dough made from flour, water and sometimes egg. They originated from Tartastan in Siberia but some believe the recipe derived from China, hence the use of spices. The filling is typically a meatball-type mixture.
Meat
Beef commonly pops up in Russian recipes, perhaps most famously in Beef Stroganoff, which has its origins in 19th century Russia. The dish of sautéed meat in a sauce with sour cream, onions and mushrooms is thought to get its name from Russian diplomat, Count Pavel Strognanoff. Once serves only in the noblest of homes, it is now one of the country’s signature beef dishes traditionally served with potatoes.
Savoury buns
Russians also have their counterpart of a stuffed bun. Pirozhki are small buns, which have been baked or fried and contain a variety of fillings. It is probably the Russian version of the pie. They come both in sweet and savoury, with fillings varying from stewed apples and fresh fruit to cottage cheese, vegetables, boiled eggs, fish and meat – so quite far from a trip to your local pasty chain. They get their common golden appearance from an egg glaze before they are cooked. Greeks and Latvians also have their own version of the “stuffed bun”.
Blintz
Also known as Bliny, this traditional Russian pancake recipe has been used for centuries and has been around for centuries. They are usually made with yeasted batter, which is left to rise and then diluted with water or milk. They are then baked in a traditional oven, but nowadays they are usually pan-fried. These are best served with sour cream, jam, honey or caviar. Bliny are a staple food on Russian tables and are also eaten during the spring festivities of Maslenitsa.
Desserts
As for desserts, an arguable favourite with any culture is ice cream. We usually associate gelato stalls with Italy, but the Russians also share this obsession. Morozhenoe is sold in kiosks in the cities and found in every restaurant whether covered in fruit, chocolate or nuts. They don’t stop in the summer. Their love for ice cream is all-year round, which is a somewhat unusual guilty pleasure considering the bitterness of Russian winters!
[Photo by Heavenbound]