How meat dishes were traditionally prepared in Rus'. Lenten turnip soup

So that it flows down your mustache and gets into your mouth

Russian cuisine has a very rich and, if I may say so, intricate history. She constantly assimilated recipes from different peoples, often altered them in her own way, “peeped” on something and took notes.

In 1816, the Tula landowner Levshin decided to compile the first (this was in the 19th century!) cookbook with Russian dishes. Then he complained, the poor fellow, that due to numerous borrowings, the information was “completely destroyed”: “it is now impossible to imagine a complete description of the Russian cookery and should be content only with what can still be collected from what remains in memory, for the history of the Russian cookery has never been devoted to description "

However, thanks to numerous studies of European chefs, who were “dispatched” according to fashion to rich houses, it was possible to piece together the history of the original Russian cuisine and even bring back some old traditions that have survived to this day.

Where is the cabbage soup, look for us here

Contrary to general opinion, our national soup is not borscht at all, but cabbage soup. Cabbage soup is the head of the whole meal, they said in the old days. At first it was a stew, most often made from fish or on bread, seasoned with cabbage and herbs.

Real cabbage soup has two main components: sour dressing (cabbage pickle or apples, later sour cream appeared) and cabbage (although there could be other vegetables: For example, sorrel is put in green cabbage soup). In poor houses, soup could only consist of this. But classic cabbage soup added meat (mushrooms or fish), roots (carrots, parsley), and spicy seasoning (onions, garlic, celery).

First, boil the broth with roots and onions, then add vegetables and sour dressing. By the way, the sauerkraut was cooked separately from the meat broth and only then added. Spices should be added at the end of cooking.

In some areas, the cabbage soup was seasoned with flour - for greater density. Then they abandoned it, considering that it worsened the aroma and taste of the soup. And they began to put potatoes in the dish.

After cooking, the cabbage soup must “float” under the lid. Sometimes they were placed in a warm oven for several hours, or even a whole day. Hence the name cabbage soup - daily allowance.

One brush - fish soup pot

Ukha is not a “duty” of fishermen’s wives, but another traditional Russian soup. After all, cabbage soup was first prepared in fish broth. There are apparently no recipes for this soup. We suggest trying “royal fish soup” made from sturgeon.

Real fish soup is prepared in a cast iron bowl. Better, of course, in the oven and on birch wood. Well, of course, it would also be nice to have recently caught sturgeon, but here it depends on your luck.

For three liters of water you need 400 grams of sturgeon, 700 grams of potatoes, 2 large onions. All this languishes in the oven for at least an hour.

Buckwheat from Kulikovo field

Well, what new can I tell you about pancakes? This dish appeared in our country back in the 9th century. And it has become so popular that there are now more than a hundred varieties of it. However, in Rus', pancakes were most often prepared with buckwheat flour. For example, here is a popular old recipe from Kulikovo Field - buckwheat. The recipe is not from warriors, of course, but from residents of nearby villages.

Prepare 4 cups of buckwheat flour, 20 grams of yeast, 4.5 cups of milk, salt to taste. We dilute the yeast with half a glass of warm milk, but not just like that, but in a wooden tub. Add another one and a half glasses of milk, add two glasses of flour, constantly stirring the dough. Place in a warm place.

When the volume of the dough doubled, our great-great-grandmothers added the remaining flour, milk and salt and put it back in a warm place. When the dough was ready again, the pancakes were baked in a cast iron frying pan with hemp oil.

Drink kvass, dispel the melancholy

Kvass was one of the main drinks of the Russian table. After all, tea, when it appeared, was initially too expensive for the common man. So, kvass was not only drunk, but used as a “broth” for cold and even hot soups. In the 15th century, there were more than five hundred recipes for this drink. Moreover, they made it not only from bread, but also from vegetables, for example, beets or turnips.

The simplest recipe is rustic rye white kvass. Mix rye flour (2-3 tablespoons) and water until thick sour cream, add two tablespoons (per half-liter jar) of honey and a few raisins for quick fermentation. Add warm water to the rye starter and leave it in a warm place for a couple of days. Then the starter is poured into a three-liter jar, topped up with water, 2 tablespoons of honey and two tablespoons of rye flour are added.

After a few days, drain the liquid and get “young kvass”. Honey is added to it to taste, and it is sent to a cold cellar for a couple of days.

And the remaining grounds after draining the young kvass are diluted again with water, we add flour and honey and we already get mature kvass. Each time the starter becomes more vigorous, and the kvass cooks faster.

Sbiten-sbitenek drinks dandy

Mentions of this drink can be found in chronicles of the 12th century. Sbiten is a drink made from water, honey and spices. Again, until the tea table became commonplace in our country, sbiten was one of the most popular drinks. It's a pity he's almost forgotten. Let's try to cook "Moscow sbiten" - it's not that difficult.

For 5 liters of water you will need 200 grams of honey, a kilogram of white molasses, 2 teaspoons of ginger, 2 grams of cinnamon, 5 clove buds, 5 tablespoons of dry mint, 3 star anise, 10 black peppercorns, 7 pieces of cardamom.

You need to dissolve molasses and honey in boiling water. Boil for 15 minutes, add spices and boil for another ten minutes. We filter. Ready!

Eat the prison, Yasha!

A very simple Lenten dish. Essentially, tyurya is salted cold water with pieces of bread and chopped onions. Finely chopped vegetables and roots (turnips, for example), herbs and herbs, and yogurt were added to it. Let us remember that it was prison that Tolstoy’s hero Konstantin Levin ate with pleasure in the middle of the summer mowing. We also hope that summer will soon return to normal, and in the midst of your dacha worries you will use the following recipe.

For a liter of water you will need two 2 tablespoons of small rye bread crackers, 1 finely chopped onion, 1 tablespoon of finely chopped plantain, the same amount of finely chopped quinoa, salt. Place plantain and quinoa in boiling salted water, quickly bring to a boil, immediately remove from heat and cool to room temperature. Add remaining ingredients before serving.

Viburnum berry beckoned us

Pies are still one of the favorite Russian dishes. But you probably haven’t heard about Kalinnik yet. And in the old days, this was a very common recipe.

There was a special attitude towards viburnum in general. This is a symbol of girlish tenderness; the viburnum bush attracts wealth to the house. Bunches of these berries were used to decorate wedding loaves and towels.

For viburnum you will need rye flour, viburnum, yeast, sugar and salt.

300 grams of berries are dried and ground into powder. Brew with 200 grams of boiling water to make a puree. Rye flour is added to it, kneading the dough (about 500 grams of flour). Form a flat cake and bake. Traditionally, the pie should be unleavened. But you can add a little sugar.

You can’t feed a Russian man without porridge

It is not clear why, but we have degraded porridge to “tasteless and healthy” food. In fact, we just don’t know how to cook it! But without her, my dear, the festive table in the old days could not be complete. Even a peace treaty could not come into force until the opponents had eaten the porridge.

There were a variety of porridges - buckwheat, millet, spelled (wheat), oats... Barley porridge was the favorite of Peter I. It is also mentioned several dozen times in the Bible.

It was cooked in a clay pot in the oven. For a liter of milk you need two glasses of barley and salt. Bring the milk to a boil, add salt, add the cereal and cook until it thickens. And then we send it to simmer in the oven. Read “into the oven.” And do it.

Turnips are meat, cut and eat

Until the 18th century, turnips were the main ingredient in Russian cuisine. They didn’t even know about any potatoes back then. Turnips were boiled, steamed, baked, and added to soups and pies.

In modern terms, steaming turnips is the same as steaming them. The root vegetable needs to be peeled, cut into slices, put in a pot, pour in a little water and put in the oven to simmer at medium temperature (about 120 degrees) for 2 hours.

Steamed turnips were eaten with butter and salt. Or with honey.

Nice words, but not all gingerbread

Gingerbread was known in Rus' even before the adoption of Christianity. There is no such variety of recipes for this dessert in any other country.

We got hold of an old recipe for real Tula gingerbread. However, it does not have exact proportions. So you have to do it by eye.

Add liquid honey and eggs to soft butter and beat well. Knead the dough, adding flour, water and soda.

For the filling, apples and sugar are boiled. It should turn out to be a thick jam.

Roll out two layers of dough. The chilled filling is placed between them. The gingerbread goes into the oven to bake.

Finally, you can add a glaze of beaten egg white and sugar.

Russian national cuisine has always been interesting and original. Dishes were prepared from game, different types of fish, mushrooms, vegetables and cereals. From sweets - only honey, nuts, apples. Useful and in full accordance with the Russian climate.

Soups and cereals made it possible to maintain a feeling of fullness for a long time, and a variety of salted and fermented foods contributed to good digestion. So, let's look at the recipes.

First meal

No other national cuisine has such a variety of soup options as Russian. There are many delicious soups on our table - rassolnik, solyanka, ukha. But perhaps the main dish for Russians is cabbage soup. It’s not for nothing that they say, where there is cabbage soup, look for a Russian person.

Sauerkraut cabbage soup

How to do:

Rinse the piece of meat thoroughly. Pour water into a saucepan and place the prepared meat in it. When the broth boils, remove the foam from the surface. Reduce the flame of the burner, cook the soup for an hour and a half, skim off the foam as it forms;
While the beef is cooking, peel the vegetables – carrots and onions. Grate the carrots on a grater with large holes, and finely chop the onion;
Place the onion in a frying pan with hot oil, simmer over low heat until translucent and add the carrots. Simmer until carrots are soft;
Meanwhile, peel the potatoes and chop them into cubes;
Remove the piece of meat from the broth, cut into large pieces, and put back into the pan;
Add potatoes to the soup. Depending on the size of the potato cubes, cook for 5 to 10 minutes;
Place sauerkraut, stewed vegetables, parsley, and spices into the boiling broth. Cook for about 10 minutes. After that, leave the cabbage soup on the switched off stove. After 20 minutes, you can serve, sprinkled with chopped herbs;
Note: the taste of cabbage soup depends on the cabbage, so you need to choose crispy cabbage, not sweet and not too salty.

Chicken giblet pickle

For 8 servings:

chicken giblets - 500 g;
pickles - 3 pieces;
cucumber pickle - 0.5 cups;
potatoes - 3 tubers;
carrot - 1 piece;
bulb;
celery root - 50 g;
rice - 75 g;
2 bay leaves;
3 peas each of black and allspice;
vegetable oil for frying;
for seasoning - salt.

Cooking time will be 60 minutes. Each serving contains about 150 kcal.

Cooking method:

Remove films from chicken giblets and rinse. Pour water into a saucepan and place the prepared giblets in it, place on the stove. After boiling, collect the foam, reduce heat and cook for 10 minutes. Then remove the giblets from the broth and rinse with boiled water. It is advisable to strain the broth. Chop the giblets into pieces and add to the broth. Place on the fire until it boils;
While the giblets are cooking, you need to start preparing the vegetables. Peel the onion, celery and carrots and chop into strips. Heat vegetable oil in a frying pan, add vegetables and fry for 4 minutes. Then send them to the broth and cook for 10 minutes;
Peel the cucumbers, put them in a container with hot water, boil for 10 minutes. After that, strain the broth. Cut the cucumbers into thin strips, put them back into the pan with the broth, and add the brine to the same container. Put it on the fire, when it boils you can remove it from the stove;
Peel the potatoes, chop them into strips and add to the soup. Cooking time – 5 minutes;
Rinse the rice with warm water and add it to the soup. Cook for 6 minutes;
Add the broth to the soup along with cucumbers, all the spices and salt to taste. Cook for no more than 15 minutes. Rassolnik is usually served with sour cream;
Note: to prepare pickle, do not use pickled cucumbers, only pickled ones.

Recipes for Russian main dishes

Pozharsky cutlets

For two servings:

Two servings of cutlets can be cooked in 30 minutes, the energy value of each is 157 kcal.

How to do:

Soak two slices of bread in milk, pass the chicken pulp twice through any meat grinder (electric or mechanical). Combine the minced meat with bread soaked in milk, season with salt and mix well;
Add softened butter cut into cubes to the chopped meat. The butter should just be soft, not melted. Form cutlets from the meat mass;
Roll the cutlets in the following sequence: in eggs mixed with milk, then in breadcrumbs. Fry the cutlets in oil until an appetizing crust forms. Serve with vegetable side dish;
Note: it is better to eat the cutlets immediately; after heating they will lose their delicate taste.

Meat Stroganoff with mustard

Products:

beef tenderloin - 0.8 kg;
wheat flour - 25 g;
meat broth - 400 ml;
onion - 1 head;
100 g peasant butter;
sour cream - 500 g;
Season with spices to taste.

The meat can be cooked in 30 minutes. Each serving contains about 200 kcal.

How to cook:

Bakery

There are hardly people who are indifferent to baking. This is an amazing opportunity to taste delicious food. For example, a hearty kulebyaka or your favorite cheesecakes from childhood.

Kulebyaka

You will need for the test:

flour, sifted - 500 g;
egg;
a pinch of salt;
dry yeast - 25 g;
100 g butter and a little milk.

First filling:

white cabbage - 350 g;
sour cabbage - 350 g;
ham or pork - 350 g;
half an onion.

Second filling:

beef - 500 g;
0.3 kg pork (preferably fatty);
3 medium-sized onions;
3 eggs.

Baking time will be 45 minutes. 100 grams of kulebyaki contains 278.9 kcal.

Cooking method:

Knead the dough: dilute the yeast with warmed milk, combine with flour, add butter, egg and salt. The dough should be cool. For the dough to rise, it needs to stand in a warm place for an hour and a half. After this, mix again;
Using a rolling pin, roll out the finished dough to 1 cm thick and 20 cm long. Place the dough on a towel sprinkled with flour. Place the filling in the center of the dough, pinch the edges nicely. Using a towel, turn the finished kulebyaka onto a baking sheet. The seam should be at the bottom;
Before putting the kulebyaka in the oven, let it sit on the table for about half an hour, then brush it with egg. Make punctures on the kulebyak in two places with a fork to allow steam to escape. Depending on the filling chosen, bake for 35 to 45 minutes. Temperature range from 200 to 220 degrees;
First filling: boil fresh and sour cabbage in salted water until soft. Drain in a colander, then pass through a regular meat grinder. Lightly fry the onion, add cabbage to it, and simmer. Season the prepared filling with salt and pepper, add chopped meat. Move all components;
Second filling: prepare minced beef, pork and onion. Season the meat base with spices and dilute with water. The consistency should resemble sour cream. Fry the minced meat in a frying pan. When it is ready, remove excess moisture from it and knead it thoroughly with a spoon. Add chopped eggs to the meat.

Recipe for real cheesecakes with cottage cheese

Products for the test:

50 g each – vegetable oil and sugar;
a glass of milk;
320 g flour;
egg;
yeast - 10 g;
4 grams of salt;

Products for filling:

0.5 kg – cottage cheese;
2 eggs;
50 g of any butter;
granulated sugar - 130 grams;
sour cream - 40 g.

It will take about 2 hours to bake the cheesecakes. 100 grams of product contains 330 kcal.

Cooking method:

Filling: mix sugar with eggs, beat until strong foam appears. Rub the cottage cheese until smooth. Mix all ingredients, add two tablespoons of sour cream. For now, put the filling in the refrigerator;
Dough: combine the egg with sugar, grind thoroughly. Add salt, heated milk, 10 grams of yeast and beat everything well;
Add vegetable oil, flour and knead the yeast dough. Knead so that the dough does not stick to your hands and the walls of the dish. Place in a saucepan, cover with a towel (lid), put in a warm place;
When the dough has risen, cut it into pieces and form each into a ball. Be sure to let the cut dough rest for about 15 minutes;
Flatten the balls to make a flat cake. Place on the prepared baking sheet, make a well for the curd filling;
Place the cottage cheese in the center, coat the edges of the cheesecake with yolk, to which you can add sugar. This will give the cheesecakes a rich caramel color;
Bake in a preheated oven. Cooking time will be from 10 to 15 minutes;
Note: it is important that the dough should be cut into pieces and not torn. It is better to use vegetable oil, it makes the dough more fluent. You can make a hole for the filling using a regular glass.

From the culinary archives: ancient recipes

Ancient Russian cuisine knew neither sausage, nor cheese, nor pasta, nor cookies with sweets. At her disposal were all the gifts of the forest, fish, sometimes beef, cereals and a small selection of fruits and vegetables. They prepared various soups and stews. Cold soups were the mainstay of summer dinners.

Lenten turnip soup

For 4 servings:

turnip - 3 root vegetables;
potatoes - 5 pieces;
onion - 3 heads;
flour - 50 g;
30 g refined oil;
parsley, dill - 2 sprigs each;
soy sour cream – optional;
season with spices to taste.

It will take 1 hour to prepare the dish. Each serving contains 50 kcal.

Cooking process step by step:

Vegetables: turnips, onions, potatoes are peeled and cut into strips. Place the prepared vegetables in a three-liter saucepan, add water and salt. Cook for half an hour;
Chop the onion. Cut the potatoes as desired. Put these products into the soup. Cook for about 20 minutes;
Fry wheat flour in oil, pour in sour cream. Add this dressing to the soup and boil;
Sprinkle the finished dish with chopped herbs, if necessary, season with spices;
Note: Lenten turnip chowder will taste better if it sits on the stove off for 10 minutes.

Botvinya

Products:

fresh sorrel - 500 g;
fish - 500 g;
natural bread kvass - 1.5 liters;
cucumber - 4 pieces;
a bunch of green onions;
2 sprigs of dill;
to taste – salt, bay leaf, black peppercorns;
mustard or horseradish to taste.

It will take 30 minutes to cook. Each serving contains 52 kcal.

An old recipe step by step:

Wash the sorrel leaves, put them in a container with water, and simmer lightly. Then rub thoroughly, using a sieve;
Finely chop the onion, combine it with mustard (horseradish), sugar, and salt. Grind well;
Chop the dill and chop the cucumbers into cubes;
Combine mashed sorrel and onion, cucumber cubes, dill. Pour natural kvass over everything;
Place the fish in a pan with salted water and cook until done. Add peeled onion, bay leaf, and black peppercorns to the fish broth. To prevent the fish from becoming tough, it must be cooked over low heat;
The finished fish is cut into large slices and served separately;
You can add ice cubes to the botvinya;
Note: botvinya was served separately - soup of herbs and vegetables, fish, crushed ice. An independent dish was made from these three components.

Ancient Russian dish – Kalya

Products:

2 cucumbers (salted only);
50 g white rice;
2 cups cucumber pickle;
0.6 kg of fish;
onion (large);
20 g sunflower oil;
3 potato tubers;
1 parsley root;
leek;
lemon juice - 2 tablespoons;
add spices to taste.

It will take an hour and a half to cook. One serving contains 45 kcal.

How to cook:

Cut the prepared fish into portions, add water (2 liters) and put on fire;
After 10 minutes, add cucumber brine to the fish, cook until the fish is completely cooked;
Add chopped potatoes, rice, fried chopped onions, parsley, leeks, finely chopped peeled cucumbers to the pan. Cook until all products are cooked;
At the end of cooking, remove the potassium from the stove and add lemon juice to it;
Note: fish kalia was usually prepared from fatty fish - sturgeon, stellate sturgeon, carp, halibut, beluga and catfish.

All of the above recipes were created a long time ago, and over time they were simply improved.

The concept of “Russian cuisine” is as broad as the country itself. The names, taste preferences and composition of dishes differ quite significantly depending on the region. Wherever members of society moved, they brought their traditions into cooking, and at their place of residence they took an active interest in the culinary tricks of the region and quickly introduced them, thereby adapting them to their own ideas about healthy and tasty food. Thus, over time, the vast country developed its own preferences.

Story

Russian cuisine has a rather interesting and long history. Despite the fact that for quite a long time the country did not even suspect the existence of such products as rice, corn, potatoes and tomatoes, the national table was distinguished by an abundance of aromatic and tasty dishes.

Traditional Russian dishes do not require exotic ingredients or specialized knowledge, however, their preparation requires a lot of experience. The main components throughout the centuries have been turnips and cabbage, all kinds of fruits and berries, radishes and cucumbers, fish, mushrooms and meat. Grains such as oats, rye, lentils, wheat and millet were not left out.

The knowledge of yeast dough was borrowed from the Scythians and Greeks. China delighted our country with tea, and Bulgaria spoke about the methods of preparing peppers, zucchini and eggplants.

Many interesting Russian dishes were adopted from European cuisine of the 16th-18th centuries; this list includes smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become unique culinary brands of the state.

Main Ingredients

It is no secret to everyone that our state is mainly a northern country, the winter here is long and harsh. Therefore, the dishes that are eaten must provide a lot of heat to help survive in such a climate.

The main components that made up Russian folk dishes are:

Potato. A variety of dishes were prepared from it, fried, boiled and baked; chops, potato pancakes, pancakes, and soups were also made.
Bread. This product occupies a significant place in the diet of the average Russian. This kind of food amazes with its diversity: it includes croutons, crackers, just bread, bagels and a huge number of types that can be listed ad infinitum.
Eggs. Most often they are boiled or fried, and a large number of different dishes are prepared on their basis.
Meat. The most commonly consumed types are beef and pork. Many dishes are made from this product, for example, zrazy, chops, cutlets, etc.
Oil. It is very popular and is added to many ingredients. They eat it simply spread on bread.

Also, traditional Russian dishes were very often prepared from milk, cabbage, kefir and curdled milk, mushrooms, fermented baked milk, cucumbers, sour cream and lard, apples and honey, berries and garlic, sugar and onions. In order to make any dish, you need to use pepper, salt and vegetable oil.

List of popular Russian dishes

A feature of our kitchen is rationality and simplicity. This can be attributed to both the cooking technology and the recipe. A huge number of first dishes were popular, but the main list is presented below:

Cabbage soup is one of the most popular first courses. There are a huge number of options for its preparation.
Fish soup was popular in all its varieties: burlatsky, double, triple, team, fishermen.
Rassolnik was most often prepared in Leningrad, home and Moscow with kidneys, chicken and goose giblets, with fish and cereals, roots and mushrooms, corn, with meatballs, and with lamb brisket.

Flour products also played an important role:

pancakes;
dumplings;
pies;
pancakes;
pies;
cheesecakes;
crumpets;
kulebyaki;
donuts

Cereal dishes were especially popular:

porridge in pumpkin;
pea;
buckwheat with mushrooms.

Meat was most often stewed or baked, and semi-liquid dishes were made from offal. The most favorite meat dishes were:

Pozharsky cutlets;
beef Stroganoff;
veal "Orlov";
capital-style poultry;
Russian pork roll;
offal stew;
hazel grouse in sour cream;
Boiled tripes.

Sweet foods were also widely represented:

compotes;
jelly;
fruit drinks;
kvass;
sbiten;
honeys.

Ritual and forgotten dishes

Basically, all the dishes in our cuisine have ritual significance, and some of them date back to the times of paganism. They were consumed on set days or on holidays. For example, pancakes, which were considered sacrificial bread by the Eastern Slavs, were eaten only on Maslenitsa or at funerals. And Easter cakes and Easter cakes were prepared for the holy holiday of Easter.

Kutia was served as funeral food. The same dish was also boiled for various celebrations. Moreover, each time it had a new name, which was timed to coincide with the event. The “poor” one prepared before Christmas, the “rich” one before the New Year, and the “hungry one” before Epiphany.

Some ancient Russian dishes are undeservedly forgotten today. Until recently, there was nothing tastier than carrots and cucumbers boiled with honey in a water bath. The whole world knew and loved national desserts: baked apples, honey, various gingerbreads and preserves. They also made flatbreads from berry porridge, previously dried in the oven, and “parenki” - boiled pieces of beets and carrots - these were children’s favorite Russian dishes. The list of such forgotten dishes can be continued indefinitely, since the cuisine is very rich and varied.

Original Russian drinks include kvass, sbiten and berry fruit drinks. For example, the first one on the list has been known to the Slavs for more than 1000 years. The presence of this product in the house was considered a sign of prosperity and wealth.

Vintage dishes

Modern cuisine, with all its enormous variety, is very different from the past, but still strongly intertwined with it. Today, many recipes have been lost, tastes have been forgotten, most products have become unavailable, but Russian folk dishes should not be erased from memory.

People's traditions are closely related to food intake and have developed under the influence of a wide variety of factors, among which all kinds of religious abstinence play a major role. Therefore, words such as “fasting” and “meat eater” are very common in the Russian lexicon; these periods constantly alternated.

Such circumstances greatly affected Russian cuisine. There is a huge amount of food from cereals, mushrooms, fish, vegetables, which have been seasoned with vegetable fats. There were always such Russian dishes on the festive table, photos of which can be seen below. They are associated with an abundance of game, meat, and fish. Their preparation takes considerable time and requires certain skills from cooks.

Most often, the feast began with appetizers, namely mushrooms, sauerkraut, cucumbers, and pickled apples. Salads appeared later, during the reign of Peter I.
Then we ate Russian dishes such as soups. It should be noted that the national cuisine has a rich selection of first courses. First of all, these are cabbage soup, solyanka, borscht, ukha and botvinya. This was followed by porridge, which was popularly called the mother of bread. In meat-eating days, cooks prepared delicious dishes from offal and meat.

Soups

Ukraine and Belarus had a strong influence on the formation of culinary preferences. Therefore, the country began to prepare such Russian hot dishes as kuleshi, borscht, beetroot soup, and soup with dumplings. They have become a very strong part of the menu, but national dishes such as cabbage soup, okroshka, and ukha are still popular.

Soups can be divided into seven types:

Cold ones, which are prepared on the basis of kvass (okroshka, turi, botvinya).
Vegetable decoctions are made with water.
Dairy, meat, mushroom and with noodles.
Everyone's favorite dish, cabbage soup, belongs to this group.
High-calorie solyankas and rassolniks, prepared on the basis of meat broth, have a slightly salty and sour taste.
This subcategory includes a variety of fish concoctions.
Soups that are made only with the addition of cereals in vegetable broth.

In hot weather, it is very pleasant to eat cool Russian first courses. Their recipes are very diverse. For example, it could be okroshka. Initially, it was prepared only from vegetables with the addition of kvass. But today there are a large number of recipes with fish or meat.

A very tasty ancient dish, botvinya, which has lost its popularity due to the labor-intensive preparation and high cost. It included such varieties of fish as salmon, sturgeon and stellate sturgeon. Various recipes can require from a couple of hours to a day to prepare. But no matter how complex the dish, such Russian dishes will bring great pleasure to a real gourmet. The list of soups is very diverse, like the country itself with its nationalities.

Urine, pickling, pickling

The easiest way to prepare preparations is soaking. These Russian dishes were stocked with apples, lingonberries and cranberries, sloe, cloudberries, pears, cherries and rowan berries. In our country there was even a specially bred variety of apples that was perfect for such preparations.

According to the recipes, additives such as kvass, molasses, brine and malt were distinguished. There are practically no special differences between salting, fermentation and soaking; often it is only the amount of salt used.

In the sixteenth century, this spice ceased to be a luxury, and everyone in the Kama region began to actively mine it. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods per year. At this time, such Russian dishes arose, the names of which remain relevant to this day. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method helped to reliably can and preserve favorite foods.

Fish and meat

Russia is a country where winter lasts quite a long time, and food should be nutritious and satisfying. Therefore, the main Russian dishes always included meat, and a very varied one. Beef, pork, lamb, veal and game were perfectly prepared. Basically, everything was baked whole or cut into large pieces. Very popular were dishes made on skewers, which were called “verted”. Sliced meat was often added to porridges and also stuffed into pancakes. Not a single table could do without roasted ducks, hazel grouse, chickens, geese and quails. In a word, hearty Russian meat dishes have always been held in high esteem.

Recipes for fish dishes and preparations are also amazing in their variety and quantity. These products did not cost the peasants anything at all, since they caught the “ingredients” for them themselves in large quantities. And during the years of famine, such supplies formed the basis of the diet. But expensive species, such as sturgeon and salmon, were served only on major holidays. Like meat, this product was stored for future use; it was salted, smoked and dried.

Below are several recipes for original Russian dishes.

Rassolnik

It is one of the most popular dishes, the basis of which is pickled cucumbers and sometimes brine. This dish is not typical of other cuisines of the world, such as, for example, solyanka and okroshka. Over the course of its long existence, it has changed significantly, but is still considered a favorite.

The prototype of the familiar pickle can be called kalya - this is a rather spicy and thick soup, which was prepared in cucumber brine with the addition of pressed caviar and fatty fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved dish appeared. Today's recipes are very diverse, so they are both vegetarian and non-vegetarian. Such native Russian dishes use beef, offal and pork as a base.

To prepare a well-known dish, you need to boil meat or offal for 50 minutes. Next, add bay leaves and peppercorns, salt, carrots and onions. The last of the ingredients is peeled and cut crosswise, or you can simply pierce it with a knife. Everything is boiled for another 30 minutes, then the meat is removed and the broth is filtered. Next, the carrots and onions are fried, the cucumbers are grated and also placed there. The broth is brought to a boil, the meat is chopped into pieces and added to it, it is covered with rice and finely chopped potatoes. Everything is brought to readiness and seasoned with vegetables, let it simmer for 5 minutes, add herbs and sour cream.

Aspic

This dish is eaten cold; for cooking, the meat broth is thickened to a jelly-like mass with the addition of small pieces of meat. It is very often considered a type of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Jellied meat tops Russian meat dishes and is considered an independent dish that does not require the addition of gelling substances.

Not everyone knows that several hundred years ago such a popular dish was prepared for the king’s servants. Initially it was called jelly. And they made it from leftovers from the master's table. The waste was chopped quite finely, then boiled in broth, and then cooled. The resulting dish was unsightly and of dubious taste.

With the country's passion for French cuisine, many Russian dishes, the names of which also came from there, have changed slightly. The modern jellied meat, which was called galantine, was no exception. It consisted of pre-boiled game, rabbit and pork. These ingredients were ground together with eggs, then diluted with broth to the consistency of sour cream. Our cooks turned out to be more resourceful, so through various simplifications and tricks, galantine and jelly were transformed into modern Russian jellied meat. The meat was replaced with a pork head and leg and beef ears and tails were added.

So, to prepare such a dish, you need to take the gelling components that are presented above and simmer them for at least 5 hours over low heat, then add any meat and cook for a few more hours. First, be sure to add carrots, onions and your favorite spices. After the time is up, you will need to strain the broth, disassemble the meat and place it on plates, then pour the resulting liquid and send it to harden in the cold.

Today, not a single feast is complete without this dish. Despite the fact that all Russian home-style dishes take a lot of time, the cooking process is not particularly difficult. The essence of jellied meat has remained unchanged for a long time; only its basis is transformed.

Russian borsh

It is considered very popular and loved by everyone. For cooking you will need meat, potatoes and cabbage, beets and onions, parsnips and carrots, tomatoes and beets. Be sure to add spices such as pepper and salt, bay leaf and garlic, vegetable oil and water. Its composition can change, ingredients can be added or subtracted.

Borscht is a traditional Russian dish that requires boiling meat to prepare. First, it is thoroughly washed and filled with cold water, and then brought to a boil over medium heat, the foam is removed as it appears, and then the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions into half rings, carrots and tomatoes are grated, and cabbage is finely shredded. At the end of cooking, the broth must be salted. Then cabbage is added to it, the mass is brought to a boil, and the potatoes are added whole. We are waiting until everything is half ready. Onions, parsnips and carrots are lightly fried in a small frying pan, then everything is poured with tomatoes and thoroughly stewed.

In a separate container, you need to steam the beets for 15 minutes so that they are cooked, and then transfer them to fry. Next, the potatoes are removed from the broth and added to all the vegetables, after which they are kneaded a little with a fork, as they should be soaked in the sauce. Simmer everything for another 10 minutes. Next, the ingredients are sent into the broth, and a few bay leaves and pepper are thrown in there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The prepared dish needs to sit for 15 minutes. It can also be made without adding meat, in which case it is perfect for Lent, and thanks to the variety of vegetables, it will still remain incredibly tasty.

Dumplings

This culinary product consists of minced meat and unleavened dough. It is considered a famous dish of Russian cuisine, which has ancient Finno-Ugric, Turkic, Chinese and Slavic roots. The name comes from the Udmurt word “pelnyan”, which means “bread ear”. Analogs of dumplings are found in most cuisines of the world.

History tells that this product was extremely popular during Ermak’s wanderings. Since then, this dish has become the most favorite among the residents of Siberia, and then the rest of the regions of wider Russia. This dish consists of unleavened dough, which requires water, flour and eggs, and minced pork, beef or lamb for the filling. Quite often the filling is made from chicken with the addition of sauerkraut, pumpkin and other vegetables.

In order to prepare the dough, you need to mix 300 ml of water and 700 grams of flour, add 1 egg and knead into a stiff dough. For the filling, mix the minced meat with finely chopped onion, a little pepper and salt. Next, roll out the dough and use a mold to squeeze out circles, put some minced meat into them and pinch them into triangles. Then boil water and cook until the dumplings float.

Some traditional ancient dishes are not only not eaten today, but many have never been heard of. Perhaps this happened because they were typical for the peasant environment, but were not common in the urban, middle-class environment. Remember Nekrasov’s immortal: “Eat the prison, Yasha, there’s no milk...” And these dishes were prepared in a Russian oven. It is often impossible to cook them on a gas or electric stove.

Recipes

Kutya

Vole

Malt

Kulaga rye

Potato kulaga

The mess

Oatmeal

Logaza

Kolivo

Chereshnyanka

Cherry jellied meat

Gamula

Kutya

Memorial days existed in all religions and among all peoples. On the day of burial and remembrance of the dead in Rus', according to tradition, funeral kutia, or kolivo, was brought to church and eaten at home - a sweet porridge made from grains of red wheat or rice with honey and sweet fruits (raisins). The grains symbolize the future resurrection of the deceased, and the sweetness is a symbol of heavenly bliss.

The same porridge was served at a baby’s christening, but it had a completely different, life-affirming meaning. Kutya was also served at the end of Christmas; it solemnly ended the forty-day Christmas fast.

Unlike ordinary porridge, baptismal porridge was prepared with milk, and even cereals were soaked in milk. They put a lot of butter in the porridge. The finished porridge was decorated with halves of boiled eggs. A chicken or a rooster was baked in baptismal porridge, depending on whether the birth was a girl or a boy. Along with the porridge they brought scrambled eggs, jelly, baked ham, drachena, cheesecakes and, of course, grandma’s pies.

Prison

This most common and unsophisticated ancient Lenten dish is a bowl of cold salted water with pieces of bread and chopped onions floating in it. However, you can try to diversify this dish a little.

Raw vegetables (they can be brought to a boil), leaves, roots, herbs, edible wild plants, as well as almost all types of dairy products - sour milk, fermented baked milk - are also added to the turya. Mayonnaise will also work. Place plantain and quinoa in boiling salted water, quickly bring to a boil, immediately remove from heat and cool to room temperature.

Before serving, finely chop the onion, season with vegetable oil and add croutons.

1 liter of water, 2 tbsp. spoons of small rye bread crackers, 1 onion, 1 tbsp. spoon of fresh finely chopped plantain, 1 tbsp. a spoonful of finely chopped fresh quinoa, salt, 1 tbsp. spoon of vegetable oil.

Vole

This is a stew made from rye flour, or more precisely from fermented rye dough - raschina. The raschina was placed the day before, and when it had soured enough, a vole was prepared from it. Water was boiled in a pot, salt, bay leaves, onions, and raschin were added and beaten with a beater (whorl) (*), which in past centuries served as a mixer. The vole was seasoned with onions, dried mushrooms, herring, dried fish, and snapshots.

Malt

Malt was eaten during Lent and the Nativity Fast. This is a liquid dish, something like a dessert: it tastes sweet and sour. It was prepared from rye malt, i.e. rye grain, well sprouted, dried, ground and sifted. Water was boiled in a clay pot, cooled to a temperature of 35 degrees, malt was added and beaten (stirred intensively) with a whorl so that there were no lumps. The pot was placed on the stove, and while the Russian stove was languishing, the malt remained warm. From time to time, pieces of ice or snow were thrown into the pot with malt so that it did not overheat. At the same time, the malt was liquefied, and rye malt was also added to it from time to time, adding a little and stirring frequently. When the malting process is completed (this is distributed according to the degree of sweetness), the pot is placed in the oven and brought to a boil, immediately removed from the oven, quickly cooled to 25-30 degrees, a crust of rye bread is lowered into the pot and, covering the top with a clean towel, placed to a warm place, as a rule, to Russian food. At the same time, the malt infuses, sours, and acquires its characteristic sweet and sour bready taste, honey aroma and pinkish color.

Kulaga rye

This dish is close to malt and also a dessert.
However, the process of preparing it was delayed for a day or more. It was made from rye malt and had a sweet taste. However, you can also cook it from rye flour.

Add sifted rye flour to boiling water and boil until jelly thickens. Then they add a piece of ice (in villages they put pure snow), close it tightly with a lid and put it in a Russian oven for a day. The finished kulaga is pink. Season it with sugar to taste.

Potato kulaga

To prepare it, boil the potatoes in their skins, cool, peel, and pound thoroughly so that no lumps remain. Then they knead a semi-thick dough with malt (sifted rye flour), transfer it to a clay pot and, closing the lid, place it in a Russian oven, raking hot coals from all sides to the pot. After an hour, remove the pot, beat the mass thoroughly with a beater, close the lid again and put in the oven for another hour.
Then the pot is removed from the oven, the lid is removed and, after cooling, the kulaga is transferred to a wooden bowl, covered with a towel and placed in a warm place (on a Russian stove) for another day to sour, making sure that it does not over-acidify. Then it is again transferred to a clay pot and, covered with a lid, placed in the oven for baking. After a few more hours, the kulaga is ready. In appearance it resembles porridge, but is even thicker. The color of kulaga is pinkish, it tastes sweet and sour. Kulaga is eaten cold, with ice or snow added.

The mess

Add sifted wheat flour to boiling sweetened water and boil
the simplicity of semolina porridge. Place the mixture in a heap on a greased frying pan, make a depression in the middle, pour melted margarine into it and bake in the oven or oven until golden brown. Served with yogurt.

Oatmeal

In the 16th and 17th centuries. Oatmeal, prepared from oatmeal with water, was widely used by the people; in dry form it was distributed to serving people for food along with rye flour.

This dish was prepared from oats, kept overnight in a warm Russian oven. At the same time, the flour obtained from such grains lost the ability to form gluten, but it swelled well in water and quickly thickened. The oatmeal was kneaded with chilled boiled water seasoned with salt.

Logaza

This is barley porridge, cooked with beans or peas.
Grind a handful of boiled peas (beans), dilute with broth. Add barley grits, add bacon, salt, cook for 20 minutes. This porridge is eaten with vegetable oil, honey or sugar.

Peas - 400 g, meat broth - 200 ml, barley grits - 400 g, salted pork fat - 50 g, vegetable oil - 50 g.

Kolivo

Rinse the barley groats, boil in water over moderate heat, skimming off the foam all the time. As soon as the cereal begins to secrete mucus, drain the excess water, transfer the porridge to another bowl, add milk and cook until the cereal is soft and thick, stirring all the time.

Prepare the poppy seed: pour boiling water over it, let it steam, after 5 minutes drain the water, rinse the poppy seed, pour boiling water over it again and drain as soon as droplets of fat begin to appear on the surface of the water.

Grind the steamed poppy seeds in a (porcelain) mortar, adding half a teaspoon of boiling water to each tablespoon of poppy seeds. Mix poppy seeds with thickened, softened barley porridge, adding honey, heat over low heat for 5-7 minutes, stirring continuously, remove from heat, season with jam.

2 cups barley, 3 liters of water, 1 cup milk, 0.75-1 cup poppy seeds, 2-3 tbsp. spoons of honey, 2 tbsp. spoons of cranberry or currant jam.

Chereshnyanka

Boil the cherries and rub through a sieve. Grind flour, sour cream, sugar (honey), add to cherries.

Cherries - 800 g, flour - 1 tbsp. spoon, sour cream - 2 tbsp. spoons, sugar (honey) - 1 tbsp. spoon.

Jur

Since the time of Vladimir Monomakh, villagers have eaten djur - a dish made from oatmeal (oatmeal jelly). Dried apples, cherries, viburnum, and sometimes vegetable oil and honey were added to the dzhur (zhur). We ate it with milk.

Oatmeal is diluted with warm water and placed in a warm place for 2-3 hours to allow the dough to rise. Then filter and set to cook, constantly stirring the porridge.

Oatmeal flour - 800 g, water - 2 cups.

Cherry jellied meat

Crush ripe cherries with their pits, add cinnamon, 2-3 crushed cloves, potato flour and rub through a sieve. Add sugar, red wine, lemon juice, dilute with cold boiled water, cool in the cold.

Cherries - 800 g, cinnamon - 0.5 g, cloves - 0.5 g, starch - 30 g, sugar - 200 g, red wine, dry - 1-1.5 glasses, lemon juice - 60-70 g, water - 200 ml.

Gamula

Bake 10 apples in the oven, rub them through a sieve, add flour, stir, put in a mold and put in the oven for 1 hour, brown at a temperature of 80-100 degrees. Serve with honey.

Apples - 1 kg, flour - 1 tbsp. spoon, honey - 100 g.

Notes

* Kolotovka is the stem of a young, carefully planed pine tree, on which fan-shaped thin knots 3-4 cm long were left.

Old Russian cuisine

Dating back 500 years of development, Old Russian cuisine is characterized by extreme constancy in the composition of dishes and their flavor range based on strict (scholastic) canons of cooking. The cuisine of this period was recorded in the first half of the 16th century, at the time of its culminating development, in a written monument of 1547 (“Domostroy”) by the advisor to Tsar Ivan IV the Terrible, Sylvester, who compiled a list of contemporary dishes, culinary products and drinks. The refectory books of the largest Russian monasteries, preserved from the end of the 16th century, complement our information about the repertoire of ancient Russian cuisine.
It was based on bread, flour products and grain dishes. Already in the 9th century, that sour rye black bread with leavened dough appeared, which became the national Russian bread and the love for which the overwhelming majority of the people had a decisive influence on the position of the Russian church hierarchy in disputes about the Eucharist at the Ecumenical Councils in the middle of the 11th century (where the Russians the bishops rejected unleavened bread!) and the subsequent economic and political orientation of Rus' towards Byzantium, and not towards the Latin West.
All ancient flour products were created exclusively on the basis of sour rye dough, under the influence of fungal cultures. This is how flour jelly was created - rye, oat, pea, as well as pancakes and rye pies. Russian methods of sourdough, the use of dough from imported (and then local) wheat flour and its combination with rye later, in the 14th-15th centuries, new varieties of Russian national bread products: pancakes, shangi, pyshki (fried in oil), bagels, bagels (made from choux pastry), as well as kalachi - the main national Russian white baked bread.
Particularly developed were pies, i.e. products in a dough shell, with a wide variety of fillings - from fish, meat, poultry and game, mushrooms, cottage cheese, vegetables, berries, fruits, from various grains in combination with fish, meat and mushrooms .
The grain itself served as the basis for creating dishes from it - porridge. Porridges - spelled, buckwheat, rye, the so-called “green” (from young, unripe rye), barley (barley) - were made in three types depending on the ratio of grain and water: steep, slurry and gruel (semi-liquid). They were prepared with the addition of the same various products that were used in pies fillings. In the 10th-14th centuries, porridge acquired the significance of a mass ritual dish, which began and ended any major event marked by the participation of significant masses of people, be it a princely wedding, the beginning or completion of the construction of a church, fortress, or other socially significant event.
The habit of combining a predominantly flour base with meat, fish and vegetable products in a single culinary product or dish was the reason that at the end of the period of Old Russian cuisine (in the 16th and early 17th centuries), it organically included such “oriental” dishes as noodles (dairy , meat, chicken, mushroom) and dumplings, borrowed respectively from the Tatars (Turks) and Permians (Kama Finno-Ugric), but which became Russian dishes both in the eyes of foreigners and the Russian people themselves, and even gave rise to a purely Russian variety - kundyumy (fried dumplings with mushrooms).
During the medieval period, the majority of Russian national drinks also emerged: honey (around 880-890), prepared using a method close to the production of grape wines, and yielding a product close to cognac (aging from 5 to 35 years); drunken birch tree (921 year) - a product of fermentation of birch sap; hop honey (920-930) - with hops added to honey, in addition to berry juices; boiled honey - a product similar in technology to beer (996); kvass, strong drink (XI century); beer (circa 1284).
In the 40-70s of the 15th century. (no earlier than 1448 and no later than 1474) Russian vodka appeared in Russia. The early national technological differences in its production affected the higher quality of Russian vodka compared to the later vodka - Polish and Cherkassy (Ukrainian) vodka. Russian (Moscow) vodka was produced from rye grain by “sitting” rather than distillation, that is, through pipeless slow evaporation and condensation within the same container.
The spread of vodka began only from the end of the 15th - beginning of the 16th centuries, when it became the subject of a state monopoly; From Russia, vodka spread to Sweden at the beginning of the 16th century (1505). In 1533 in Moscow, on Balchug opposite the Kremlin, the first public “restaurant” opened - the Tsar’s tavern. At the end of the 15th century. (in the 70-80s) the first professional chefs appeared - not only for the tsar, but also for princes and boyars. Separately from cooks, the profession of bakers is established, and there are three categories: Greeks - for stretched and unleavened dough, Russians - for rye and sour dough, Tatars - for wheat pastry.
Already in the early Middle Ages, a clear, or rather sharp, division of the Russian table into lean (vegetable-fish-mushroom) and fast (milk-egg-meat) developed, which had a huge impact on the entire further development of Russian cuisine until the end of the 19th century . This influence was not all positive and fruitful. Drawing a sharp line between the fast and fast table, fencing them off from each other with a “Chinese wall”, isolating some products from others, strictly preventing their mixing or combination - all this only partially led to the creation of some original dishes, but on the whole could not but cause the well-known monotony of the menu.
The Lenten table was the most fortunate from this artificial isolation. The fact that most days of the year - from 192 to 216 in different years - were considered fast, and fasts were observed very strictly, contributed to the natural expansion of the Lenten table. Hence the abundance of mushroom and fish dishes in Russian cuisine, all possible use of various plant materials - grains, vegetables, wild berries and herbs (nettle, snot, quinoa, etc.).
At first, attempts to diversify the Lenten table were expressed in the fact that each type of vegetable, mushroom or fish was prepared separately, independently. Cabbage, turnips, radishes, peas, cucumbers - vegetables known since the 9th century - if they were not eaten raw, then they were salted, steamed, boiled or baked, and separately from one another. Therefore, dishes such as salads have never been typical of Russian cuisine; they appeared in Russia already in the 19th century. as one of the borrowings from the West. But even then, they were initially made mainly with one vegetable, which is why they were called “cucumber salad”, “beet salad”, “potato salad”, etc. Mushroom and fish dishes were subject to even greater division. Each type of mushroom - milk mushrooms, mushrooms, honey mushrooms, white mushrooms, morels, boletus, russula, champignons, etc. - was salted or cooked completely separately from the others, which, by the way, is still practiced today. The situation was exactly the same with fish, which was consumed only boiled, dried, salted, baked, and only later, in the 19th century, fried. Each fish dish was prepared in a special way for a particular fish.
Therefore, fish soup was made from each fish separately and was called accordingly - perch, ruff, burbot (mnevo), sterlet, etc., and not just fish soup, like other peoples. Thus, the number of dishes in the 15th century was huge in name, but in content they differed little from one another. The taste diversity of homogeneous dishes was achieved, on the one hand, by differences in heat treatment, on the other hand, by the use of various oils, mainly vegetable (hemp, nut, poppy, wood, i.e. olive, and much later - sunflower), as well as the use of spices . Of the latter, onions and garlic were most often used, and in very large quantities, parsley, anise, coriander, bay leaves, black pepper and cloves, which appeared in Rus' already in the 10th-11th centuries, and in the 15th - early 16th centuries this set was supplemented ginger, cinnamon, cardamom, calamus and saffron.
Finally, during the medieval period of the development of Russian cuisine, a tendency to consume liquid hot dishes, which received the common name “khlebova,” was also revealed. The most widespread types of bread are those based on vegetable raw materials, as well as various types of flour soups.
As for milk and meat, these products were consumed relatively rarely until the 17th century, and their processing was not difficult. Meat (usually beef, less often pork and lamb) was cooked in cabbage soup or gruel and was almost never fried until the 16th century. A strict ban was imposed on the consumption of many types of meat - especially hare and veal. It remains a historical fact that in 1606 the boyars managed to incite a crowd against False Dmitry I, prompting them to break into the Kremlin only with the message that the tsar was not real, because he eats veal. This was the most convincing argument. They drank milk raw, stewed or sour; Cottage cheese and sour cream were made from sour milk, and the production of cream and butter remained almost unknown until the 19th century.
Honey and berries in ancient Russian cuisine were not only sweets in themselves, but also the basis on which syrups and preserves were created. And being mixed with flour and butter, with flour and eggs, honey and berries became the basis of the Russian national sweet product - gingerbread. Therefore, until the 14th century, gingerbreads were only made with honey or honey-berries, most often honey-raspberry or honey-strawberry. In the 14th-15th centuries, another Russian national sweet product appeared - levishniki, prepared from carefully mashed lingonberries, blueberries, cherries or strawberries, dried in a thin layer in the sun. Until the 20th century, the national Russian delicacy included nuts, first hazelnuts and walnuts (Volosh), and later, from the 17th century, pine nuts, and sunflower seeds.

. V.V. Pokhlebkin. 2005.

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