Russian Cuisine - Short introduction to the cuisine of Russia

Russians cuisine is rather rural and simple. Even though Russia stretches from the far north of Sibiria to the shores of the Caspian Sea and from the borders to the Baltic states to North Pacific Ocean, there are hardly any regional differences between the different regions in Russia.

Due to the long and cold winters there are plenty of pickled vegetables such as salted cucumbers, sauerkraut and marinated mushrooms. Also, the Russian cuisine uses vegetables that store well such as potatoes, turnips and dried mushrooms. Fresh fruits and vegetables are only available during the short Russian summers.

Russia has always been a religious country. Despite the Communist regime, the Orthodox church had a huge influence on the Russians. All the feasts were always strictly followed. Orthodox christians should fast and/or avoid eating meat, milk and milk products and eggs at more than 200 days of the year. This religious tradition is the reason why the Russian kitchen knows many vegetarian dishes. The most frequent herbs and spices in Russia are dill, parsley, celery, and pepper, cinnamon, cardamom and cloves. Nearly all dishes include onions.

Russian Meals

Breakfast: Russians usually start their day with kasha. Kasha is porridge made from crushed roasted buckwheat and can be considered as being the Russian national dish.

Lunch: Lunch is the principal meal in Russia. It usually starts with a soup such as borscht, soljanka or schi. As appetizer course, Zakuski are being served. Zakuski are, similar to Spanish 'tapas', small warm or cold treats served either as the first course or as a middle-course between soup and main course. Zazuski can consist of pickles, smoked meats, smoked fish, caviar and blinis, jellied offerings, salads and much more. The main-dish usually consists of meat, fish or poultry with vegetables. Bread is being served throughout the whole lunch. The Russians drink beer, wine and, of course, vodka with their lunch. As a dessert, ice-cream, kissel, or pastries are being served.
To finish the meal, tea from the samovar or coffee is served.

Vodka

Vodka (='water') is the national drink in Russia and it is drunk on every occasion. The Russians drink Vodka with their meals, at business meetings, at christenings, marriages and funerals.

Vodka is usually distilled rom grain such as wheat or rye or from potatoes. Unlike other spirits such as whisky or cognac, vodka is not matured in wooden casks and is even filtered through charcoal. By this, vodka contains nothing but alcohol and water and therefore does not cause strong hangovers like other spirits.

The top 3 rules of drinking vodka

1. Drink vodka with your meal. Not before and not after the meal.
2. Never drink less than 50 grams of vodka in one big sip. Do not drink vodka on your own, always drink in good company. Every glass of vodka has to be accompanied by a toast.
3. Immediately after the vodka you have to eat something salty or something sour or pickled or immediately start with the meal.