Russian Cuisine

Russian Cuisine is much like the country itself. The variety is vast and the influences cultural, religious and regional. To say that there is one Russian cuisine would be inaccurate because the Russian people are not homogenous. In essence, Russia is the melting pot of Europe and Asia, and the cuisine is influenced by this diversity.

Ingredients

Russian cuisine, regardless of where it is made or what ethnic, religious or social influences are present, is governed by nature’s bounty. Russian cuisine is a primarily “peasant” cuisine where people have made do with what they can grow, catch, or pick in the wild. This is partially due to economics, and partially due to the fact that food transport has, until recent decades, been virtually impossible. Russians take the “eat local” mantra seriously. Fish, poultry, game, mushrooms, home grown produce, berries, dairy and wheat or wheat type products make up the vast majority of a typical Russian diet.

External Influences

The diets of the Russian poor and working classes remained fairly uniform through the centuries with a strong emphasis on grains and potatoes that could be stored through the long winter months.  Most people ate evening meals featuring soups or stews made from vegetables or a little bit of meat with broth.  Bread, root vegetables, and porridge were also staples in most households.  While meat was a luxury, all but the poorest peasants were able to afford fresh, nourishing dairy products such as sour cream and farmer’s cheese.

The preferred foods of the Russian aristocracy were strongly influenced by exotic dishes from Asia and Europe. Despite not being native foods, lamb, Mongolian noodles, dried fruits and other imported delicacies were incorporated into Russian diets.

Popular Dishes

There are many traditional Russian delicacies. Caviar, the most well-known Russian indulgence, is closely associated with Russia in many people’s minds. Russian caviar is often served with blinis (small, buckwheat pancakes) and sour cream during spring celebrations.  Less well-known but equally luscious treats include pelmeni, also known as Siberian dumplings. Pelmeni are filled with seasoned onions and ground meat. There are those who believe that pelmeni are derived from the wonton.

Even the briefest overview of Russian cooking would be remiss if it was to leave out their love of tea. Coffee is available, but more than 80% of Russians drink tea on a daily basis. Until the 19^th century, Russians drank tea while holding a lump of sugar between their teeth. The Samovars, urns used to brew tea, are also often ornately decorated heirlooms.

Decadent Russian tea rooms serve rich sauces, opulent caviar and aromatic teas.  Lingering over tea is a self-indulgent pleasure that is finally beginning to receive the recognition that it deserves.