Russian Cuisine

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Russian Cuisine
By: Kirsten Hawkins , Posted On: 2007-09-25

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Let them eat cake.

So s

id Marie Antoinette, Queen of France,

pon being told that the peasants w

re rioting in the streets because th

y had no bread. It has b

en cited for over two centuries as an

ndictment of the arrogance of the

ristocracy – but in reality, the y

ung queen may simply not have

nderstood why, lacking bread, a person w

uld not turn to cake. Such was the s

paration between the tables of the pr

vileged and those of the poor.

Nowhere was th

t separation so evident, though, than it was in R

ssia of the last century. While the w

althy dined on caviar, pheasants, creamed ch

cken and ice cream, the peasants d

veloped their own cuisine that is

nequalled for its versatility and variety in the f

ce of the resources at hand. Wh

n Russian cuisine first moved beyond its own b

rders, it was the dishes of the r

yal table that defined the food of the n

tion. But it is the so-called p

asant cuisine that is the true h

art of the nation.

There is no

ther nation or region in the w

rld that makes so much of s

up. Russian regional cuisine features at l

ast seven broad categories of soups, b

sed on ingredients and regions. From th

n vegetable broths flavored with herbs, to th

ck, hearty stews rich with meat and v

getables, soup is a mainstay of R

ssian cuisine. In many homes, a pot of shch

stood on the back burner of the st

ve, simmering throughout the day. Although it is t

chnically ‘cabbage soup’, the method of c

oking gives shchi a flavor that is

ndescribable, but unmistakable. In poorer households, shch

might have no ingredients other th

n cabbage and onions, simmered on the st

ve and then placed in the

ven to ‘draw’ the flavors. A m

re fortunate household might add anything fr

m beans to sausage to fish to v

getables, to make a savory, soured s

up that sticks to the ribs and w

kes the taste buds.

Bread is another st

ple of Russian regional cuisine, and th

re’s nothing in the world to c

mpare to Russian black rye bread. H

avy and meaty, with a characteristic ‘s

ur’ taste, Russian rye bread is n

arly hearty enough to be a m

al in and of itself. It’s the p

rfect bread to offset salted meats, p

ckled cabbage and sauerkraut. Toasted and sl

thered with butter, it’s the perfect br

akfast to start a day off w

ll, and dipped in soup, it

dds texture and flavor to anything fr

m the thinnest broth to the th

ck, hearty stews of the northern st

ppes.

It’s impossible to speak of Russian c

isine without mention of borscht. Another s

up, this one based on red b

ets, it is served in many w

ys throughout Russia. In the Ukraine, for

nstance, borscht often is made with t

matoes, and has pork and sausage

dded as well as beef. In K

ev, borscht is often served with s

ur cream and a sprinkling of c

raway seeds. Each region has its own v

rsion, and each is fiercely proud and pr

tective of it.

Russian cuisine, like Chinese and US and E

ropean regional cuisine, is in reality a c

rnucopia of styles and recipes, with a d

sh in Chechnya bearing little resemblance to the s

me dish in Leningrad. It is w

nderful, varied and hearty fare – fit for m

re than the tables of kings. It is fit for the t

bles of the people.

The article Russian Cuisine was Submitted by Kirsten Hawkins through Articles.GetACoder.com network. Here's the additional information: Kirsten Hawkins is a fod and nutrition expert specializing the Mxican, Chinese, and Italian food. Visit www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

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Let them eat cake.

So sid Marie Antoinette, Queen of France, pon being told that the peasants wre rioting in the streets because thy had no bread. It has ben cited for over two centuries as an ndictment of the arrogance of the ristocracy – but in reality, the yung queen may simply not have nderstood why, lacking bread, a person wuld not turn to cake. Such was the sparation between the tables of the prvileged and those of the poor.

Nwhere was that separation...

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