History of Russian folk cuisine. "Shti from dried fish". What kind of food can be considered native Russian? Various baked goods enjoyed special respect in Russia. It is no coincidence that the pie, for example, symbolized a fertile field, pancake - the sun

When we organize a Russian-style feast or go to a Russian restaurant, the menu will definitely include pickles, sauerkraut, pickled mushrooms, firstly - daily cabbage soup, Moscow borscht and fish soup, from delicacies - sturgeon, red and black caviar, game. Siberian dumplings, boiled potatoes, Guryev porridge, pancakes ... And what did our ancestors actually eat of this?

Cabbage soup and porridge are our food.

The usual food of Russian peasants was not very diverse. You need to cook quickly and satisfyingly, using what is grown by your own hands or collected in the forest. They ate little meat, although from time immemorial they raised chickens, geese, cows, goats and pigs.
Our ancestors called cabbage soup any soup, not just with cabbage, as it is now. Turnips, cabbage, beets were grown in the gardens. All this could be boiled in water or meat broth, whitened with milk or sour cream - that's the whole recipe. In the spring, sorrel or young nettles were used. For the "greediness" they added a "lard" of fried bacon, and in the post they filled the food with hemp oil. In the XVI century. one could try “shti borscht”, “shti cabbage”, “shti repyany”.
Often they ate tyuryu - bread crumbled in small pieces into kvass, milk or water. Greens could be added there, seasoned with vegetable oil. To prepare it, no fire was required, so it could be made right in the field, where the peasants went to work for the whole day. In addition, in the summer heat, such food does not make you sleepy. Today's okroshka originated from the turi.
But borscht was first called hogweed soup (not one that can burn yourself). Then they began to cook it on beet kvass: they heated it in a pot, threw chopped beets, carrots, cabbage into the boiling water and sent them to languish in the oven.
The most nutritious in the diet were cereals. Them in the XVI century. there were more than 20 species. Different grains, different degrees of grind allowed to cook something new. Just as with cabbage soup, our ancestors did not bother themselves and the word "porridge" called any thick concoction of chopped food.
Different types of cereals were popular in different provinces. For example, in Tambovskaya, the most was millet. It was used to make not only porridge in water or milk, but also kulesh with lard. In the Novgorod, Tver, Pskov provinces, they cooked thick - thick barley porridge made from whole grains.
Porridge has become an integral part of many holidays, ceremonies and rituals. She was fed young at weddings, workers after completing collective work. Newborns were greeted with “grandma's” porridge, military successes were celebrated with “victorious” porridge, the truce was consolidated with “peaceful”, and the dead were commemorated with kutya.

Bread on the table - and the table is a throne, but not a piece of bread - and the table is a board

We ate a lot of bread. The peasants baked it from rye flour. Since this is a laborious process, it was started once a week. Then the finished product was stored in special wooden bread bins.
For the peasant, bread was so important that without it hunger began, even if there was plenty of other food. In lean years, quinoa, bran, tree bark, and ground acorns were added to the dough.
Bread was also an attribute of many rituals. We greeted our dear guests with “bread and salt”, communed with prosphora, broke the fast with Easter cakes, saw off the winter to Maslenitsa with pancakes, greeted spring with “larks”.
Not only bread was baked from flour. Pancakes, pancakes, gingerbread, rolls, cheesecakes often appeared on the table. Pancakes in the old days were made from buckwheat flour, loose, fluffy, sour. There were a great many pies, they were served with certain dishes: with buckwheat porridge - for cabbage soup, for sour ones - with salted fish, with meat - for noodles, with carrots - for ear.
In the seventeenth century. there were at least 50 cake recipes. They differed in the type of dough: yeast, puff, unleavened; baking method: yarn in oil, hearth. The sizes and shapes (round, square, triangular, elongated), the way of placing the filling (open - pies) and closed ones changed. The filling could be: meat, fish, eggs, porridge, fruits, vegetables, berries, mushrooms, raisins, poppy seeds, peas, cottage cheese, chopped herbs.

A good snack is sauerkraut

Winter in Russia is long and harsh, which is why all kinds of pickles were so popular. Cabbage was fermented in barrels, apples, cranberries, and lingonberries were added to it. Apples and cranberries were also soaked. When cucumbers appeared, they began to use them.
Mushrooms were especially revered. Milk mushrooms, mushrooms, chanterelles, honey mushrooms, volushki - each region has its own. Some species, for example, white and boletus, were dried more.
The berries were dried or mixed with honey for storage. There were also blanks in the oven, for example, raspberries could be laid out in an even layer on a cabbage leaf and sent to the cooling oven. The berries reached the desired condition, and the dried leaf was then removed from the resulting cake.

Potatoes and dumplings

Potatoes ended up in Russia only in the 18th century through the efforts of Peter I and did not immediately become the "second bread". But when they tasted it, they began to grow it with pleasure, and gradually he replaced turnips from the diet. Thanks to potatoes, it has become easier to survive crop failures in wheat and rye.
Pelmeni also got into Russian cuisine, presumably because of the Urals. They are not mentioned in any culinary book of Russia until the beginning of the 19th century. The earliest description of such a dish can be found in the "Painting for the Tsar's Food" (1610-1613), where manti with lamb are mentioned.
Back in 1817, dumplings were exotic in the European part of Russia, although they were common in Siberia. There they were molded in huge quantities and stored in the winter in the cold. In 1837, Ekaterina Avdeeva wrote about "dumplings" as a word that was used in Siberia, which in Russia they are called "ears", which is made from pasta dough with chopped beef, also with mushrooms or fish.

Russian cuisine is not only cabbage soup and porridge, although these dishes deserve attention. The famous gourmet Brija-Savarin recognized only 3 cuisines, including the Russian one. First of all, Russian cuisine is famous for its first dishes (bread): cabbage soup, hodgepodge, pickle (with pickles, mushrooms), kali (fish or meat soup cooked in cucumber pickle), fish soup.
For some soups, for example, for the soup, it was customary to serve pastries - pies.
In hot weather, a variety of cold soups were served for the first time: okroshka, botvinya, turyu.
Pies were taken seriously and thoroughly. Cooking kulebyaki or kurnik takes time and skill. But what a plus: the country was a leading grain producer, so flour was always in almost any home, but the filling was based on availability. Further - the fantasy and skill of the hostess.
Cottage cheese was actively used, it was added to the fillings of cheesecakes and shanegs.
It's easier with pancakes, which for many have long become the hallmark of Russian cuisine. The pancakes were baked in butter, filled with filling or put into pancake pies.
Mushroom dishes occupy a special place in Russian cuisine: mushrooms were not only cooked or dried, as in other cuisines, but were also prepared for future use (salted).
Meat main courses were usually prepared on great holidays. But what a variety: from cutlets and roast offal to a whole baked pig.
Winter in most of Russia lasts almost six months and it was a sin not to use subzero temperatures for cooking. For example, jellied meat. Fortunately, you don't need to cook selected pieces of meat.
A fish alternative to aspic is jellied fish, sturgeon, for example. Although for me personally in this case, the number one is pike perch.
There was also something to wash down the meal: sbitni, kvass, fruit drinks, honey, water, whey with raisins and boiled cabbage juice, as well as tea made from dried leaves of fireweed, that is, willow tea.
Strong drinks were also appreciated: they knew how to cook hoppy honeys (mead), birch (fermented birch juice), kvass, beer. In the 15th century. learned to make "bread wine" - vodka. By the 16th century, vodka had become the subject of state monopoly: in 1533, in Moscow, on Balchug Street, opposite the Kremlin, the first Tsar's tavern opened.
Of course, over time, Russian cuisine has changed, with the advent of new products, the recipe has changed, the old recipes have been forgotten. Fortunately, recipes have been preserved that allow you to get an idea of \u200b\u200bthe traditional Russian feast.

All full, and all eyes are hungry.

Russian dishes have never been particularly intricate, they are all simple to prepare, but tasty and satisfying. At the same time, the Russian table is one of the richest in the world - this was noted by almost all foreigners who have visited Russia since the time of Ivan the Terrible ...

Russian cuisine cannot be compared. Never with any other kitchen. There is no French aristocracy, the delights of the Italian menu, Japanese philosophy bordering on art, vegetarian subtleties and usefulness ...

There is no magic or magic in real Russian cuisine - leave that to the Chinese who turn fish into chicken and rabbit into fish.

And the gourmets are the Spaniards with their ritual jamon ... And the loose state miracle burgers and all junk with the ideology of fast food, killing the nation from the inside ...

Not that all these dishes are alien to us. Not because we are special. We just never bothered - we ate soups, borscht, dumplings, washed down with mead, cracked normal Russian rye bread or pancakes to choose from with any filling ... We drank good old Russian kvass, and did not blow our mustache ... Our plates were large and deep - roomy, because for Russians size has always mattered. The Russian "portion" is compared with the soul - it is always huge, large, spreads, does not know the edges - eat / drink from the heart.

Russian cuisine will never be included in the ratings and TOPs of the most delicious countries, the most exotic dishes - we just don't need all this. We don't need all that pathos, evaluators, critics, culinary Oscars. We do not cult food. We eat because it's delicious. And this taste can last for weeks and months. A simple example - could you eat frog legs every day, burn yourself with a sharp burrito every day, eat lettuce every day and squeal with delight that it's all fucking delicious? But Russian borscht or dumplings, porridge, pancakes, vegetable salads, Russian kvass and compotes - we can eat all of this every day and it won't get bad with us.

There is an opinion that allegedly Russian cuisine is borrowed, and a huge number of dishes do not smell of the Russian spirit. One can argue about borrowing for a long time, let specialists and experts, historians do it ... But whatever influence the overseas chefs have on Russian cuisine, it still retained its characteristic uniqueness, "trademark", hospitality, and always "absorbed" only the best culinary tricks and secrets.

The wealth of the national Russian table is undeniable. And, if we adopted something from Western cooking, then definitely only the best and most convenient to prepare.

Do not forget about how many nationalities live in Russia, whose cuisine is traditionally not foreign to us. Take for example caucasian cuisine - loved and adored by the Russian people ...

Russian cuisine is unique in its kind. From cooking methods to rich, special taste.

It is appropriate to recall the famous Russian stove with its special device, which is about four thousand years old. The Russian stove heated the dwelling, cooked food, baked bread, brewed beer and kvass, dried food in it. The old recipes even mention special thermal regimes - hot oven, oven for bread, oven after bread, free spirit. The peculiarities of the Russian oven also led to the fact that boiled and stewed dishes, as well as all kinds of casseroles and pastries, became the most common in Russia (in Russia, they preferred to cook the whole beef, ducks, chickens, piglets, while beef was stewed and fried in large pieces.

In ancient times, the Slavs ate first "roast" (a modern second dish), then "ear" (previously all soups were called so), and then "snacks" - a sweet dessert made from vegetables and fruits and honey, including from dried sweet fruits (thick compotes - boiled), or sweet flour pastries - donuts, gingerbread, buns flavored with honey.

Until in the middle of the twentieth century sucrose appeared in sweets in the USSR en masse, the Russians had everything in order with their teeth.

Bread is the head of everything. Rye bread is the head of everything.

From ancient times to the present day, Russian cuisine has come a long way: first, rye bread appeared, without it it is impossible to imagine a single Russian meal, after that other bread and flour products appeared - pancakes, pancakes, pies, bagels - which are still present in Russian cuisine. ... All flour products were prepared on the basis of sour text. In general, the love of a Russian person for sour and salty has ancient roots: even in ancient times, our ancestors fermented cabbage, cooked pickled apples, salted mushrooms, etc. Russian restaurants still serve this simple peasant food.

Also, at all times, all kinds of porridge cooked in a Russian oven were considered traditional Russian food. Porridge accompanies us all our life: in childhood we are fed with porridge, and on the last journey we are accompanied by kutya - a memorial dish.

The cuisine of the common Russian people has always sought to simplify, but the cuisine of the nobility - to refinement. If in the Russian oven in clay pots and iron pots simple dishes were prepared: cereals, soups, pies with vegetable filling, then the royal feasts went down in history as grandiose festivals of the belly, where tables were bursting with all sorts of delicious dishes. They served quails with garlic sauce, stuffed sturgeon, hares in noodles, honey cakes and gingerbread.

THE MOST FAMOUS DISHES IN RUSSIAN CUISINE

Russian cuisine is not only cabbage soup and porridge, although these dishes also deserve attention.

First of all, Russian cuisine is famous for its first courses: cabbage soup, hodgepodge, pickle, beetroot, fish soup. For some soups, for example, for the soup, it was customary to serve pastries - pies.

And in hot weather, a variety of cold soups were served for the first time: okroshka, botvinya, turyu.

"Cabbage soup and porridge is our food", - has long been said in Russia. Indeed, it is difficult to overestimate the role of porridge in the diet of Russians. Historians, for example, argue that it was Russian porridge that played an important role in the fact that Suvorov's troops overcame the Alps.

Every Russian house has cereals: buckwheat, semolina, pearl barley, millet and others. Earlier, porridge was cooked in large cast iron - with milk, pumpkin, sugar; in Russian ovens, they were often not just cooked, but baked until crisp (such is the famous Guryev porridge).

Porridges were liquid and tough, the latter was cut into pieces and laid out in a pyramid on a dish. Not only cereals were prepared from cereals, but also side dishes, minced meat, casseroles, cereals.

Various baked goods enjoyed special respect in Russia. It is no coincidence that a pie, for example, symbolized a fertile field, a pancake - the sun.

The pies were baked with a variety of fillings: meat, fish, vegetables. There were ritual cakes. For example, kurnik was a traditional wedding dish. Pies with fish were popular (Gilyarovsky called them the favorite food of Russian actors and students), pies, pies, juicy, rolls, donuts, rolls. Not a single Maslenitsa in Russia was complete without pancakes, pancakes, pancake pies. A more modest place was occupied by unleavened dough - dumplings, pancakes, homemade noodles were made from it.

Beverages. Various kvass and put meds are considered to be the original Russian drinks - they were prepared in huge barrels; also the indispensable drinks of the Russian table were sbitni, jelly, compotes.

By the beginning of Catherine's reign, Russia had already learned how to brew beer well, distill vodka, and put liqueurs. Any self-respecting owner in the house had a "cherished cupboard" - with liqueurs, colored vodka, liqueurs, moonshine. Table wines, as a rule, were found only in wealthy houses, and therefore did not take root too much in Russian cuisine.

Meat. The Russian table has always been distinguished by a variety of meat - they ate pork, and beef, and veal, and lamb, and a wide variety of game, which in the vastness of Russia was then found in incredible quantities.

They cooked both whole carcasses (for example, the famous piglets with horseradish), and in large pieces (like English roast beefs); minced meat was less popular, but cut into long thin strips - so the cook cut the old Count Stroganov, who had difficulty chewing - received worldwide recognition under the name of beef stroganoff.

The meat was mainly stewed in a Russian stove or fried on the stove, although rotten (i.e., skewered) meat was also held in high esteem by the Russians. In addition, the meat was smoked and even eaten raw (such is the stroganina - thinly sliced \u200b\u200band salted meat).

And what kind of dishes were not prepared in Russia from poultry - chickens, chickens, ducks, geese! Not a single festive table was complete without game - hazel grouses, black grouses, wild ducks.

A fish. There was fish invariably on the table of a Russian: from tsarist sturgeons and white fish to common ruffs, perches and crucians. The fish was stewed, cooked whole, stuffed; from it they made filling for pies and famous pies and kulebyak. They preferred to cook fresh fish, but they often procured it for future use: they dried, salted, smoked and dried. Viziga - the dorsal cartilage of sturgeon fish - which was mainly dried, was considered especially valuable.

Today, despite the national diet to which the Russian people have been getting used to for centuries, it is very difficult to concentrate in choosing exclusively and only Russian cuisine, and perhaps not entirely correctly. Personally, I also really like Japanese and Italian cuisine. But this is so - on occasion and on occasion.

Nevertheless, it is important to understand that for the same Japanese, Italians and Russians, even the composition of bacteria in the intestinal microflora is different. Therefore, in order to avoid unforeseen stomach problems, it is very important to be careful with culinary experiments. And even more so, thoroughly switch to an exotic diet. Don't believe me - ask a nutritionist. Be healthy!

Our cuisine is considered one of the most hearty, delicious and rich in the world. The ancestors knew a lot about food and loved a good table. People gathered for him five or six times a day. Everything depended on the time of year, the length of daylight hours and economic necessity. And it was called - interception, afternoon tea, lunch, lunch, dinner and pauzhin. It is interesting that this tradition was sacredly observed until the abolition of serfdom. With the advent of capitalism, the number of daily meals was reduced, first to three times, and then to two.

Main ingredients of Russian cuisine

Russian folk dishes were not prepared from the slaughter of women. Also, animals that feed on carrion, that is, crayfish, were not suitable for food.

After Peter's reforms and the appearance of a "window to Europe", wine and sugar were imported to Russia. A trade route from China and India to Europe was laid through the country. This is how we got tea, coffee, spices, etc.

Together with them came new traditions, but Russian folk dishes, photographs of which are presented in the article, are still loved and in demand. If you cook them in an oven or multicooker, they will look a bit like authentic options.

Historical events taking place in different countries, as well as their geographical position, culture, traditions, national characteristics and religious beliefs of their peoples have had a great influence on national culinary recipes.

The methods of preparing many dishes have been improved over the centuries and often today, without realizing it, we use recipes and methods of preparing various dishes that have been known for a very long time.

The use of methods for preparing various dishes, a variety of kitchen utensils and utensils, and the use of various spices largely depend on the geographical location of the country. So, for example, in Asian countries, it is customary to use a large amount of various spicy herbs for cooking, and a cauldron is used to prepare pilaf (which is very common in various Asian cuisines). For the cuisines of European countries, America, Australia and New Zealand, which are characterized by food that can be prepared quickly enough, sandwiches, sandwiches, pizza, and canapes are very popular.

Cooking methods largely depend on the culture and traditions of certain peoples. Often, similar dishes, differing in the use of different types of meats, spices and herbs, can be found in the cuisines of different nations.

The cuisine of each country is interesting and varied. We invite you to take a short excursion into the history, customs and national traditions of the cuisines of the countries of the world.

Azerbaijan is an ancient country with amazingly beautiful and diverse nature, hardworking and hospitable people, distinctive culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of Transcaucasia and deservedly enjoys wide popularity ...

One can speak of Arab cuisine as a general phenomenon inherent in the entire “Arab continent”. After all, both culture and language from Morocco to the Persian Gulf have common roots... For over a thousand years, this sense of unity has not been tested by boundaries ...

Armenian cuisine is one of the most ancient on Earth. From the hoary antiquity originates such a popular dish at present as barbecue (khorovats). The technology of cooking the fish dish kutap today is almost the same as 1500 years ago. The dishes of Armenian cuisine are distinguished by their peculiar piquant taste and pungency ...

The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as an addiction to pork, seasonings from pepper, the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has determined the presence of common elements between the culinary traditions of the Balkan countries and the cuisines of neighboring cultures ...

Centuries old, rich and interesting story has Belarusian cuisine. For a long time, Belarusians have maintained close economic and economic ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that Belarusian cuisine influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples greatly influenced the Belarusian ...

The principles for the development of modern British gastronomy are very similar to those in the Mediterranean. The British strive to use local products, preferably organically grown, while introducing new ingredients that have arrived from distant lands - in particular, spices and herbs from Southeast Asia and from the shores of the Mediterranean Sea ...

Like any other national cuisine, Vietnamese cuisine was formed under the influence of the country's geographical position and its history: in the south of the country more hot red peppers, dried herbs and spices are used in food. Residents of the northern part of the country prefer soups and stew ...

Greek cuisine is based on a relatively limited range of agricultural products. Although the appetizer is served, it often consists only of olives, bread, 'Feta' cheese and tzatziki - yogurt mixed with grated cucumber and chives ...

Georgian cuisine - original and peculiar - has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shashlik, kharcho soup, etc., have become truly international. Despite the fact that Georgia is relatively small, the difference in the direction of agricultural production of its various regions affects the nature of the cuisine ...

When we talk about Jewish cuisine, we mean: firstly, food prepared according to the strict rules of ritual purity - "kashrut", and secondly, a set of dishes loved by Jews and different from the dishes of other nations: after all, traditional recipes, handed down from generation to generation, contain only the set of initial products that Shulchan Aruch allows - the code of Jewish laws ...

Indians add food special meaning - it is more than just cooking or absorbing calories. It is a ritual, a health remedy, and a source of pleasure. The ancient Indian culinary tradition had its own rules and customs governing all aspects of the cooking process ...

It is difficult to single out a single national type of cuisine in Spain. The country has a huge number of regional culinary schools, traditions and trends, and each of them may differ markedly from the generally accepted idea of \u200b\u200bSpanish cuisine ...

Italy has been a Mecca for gourmets since the days of the Roman Empire, and to this day, Italian cuisine has not lost its former splendor. When creating dishes, the culinary magicians of the Apennine Peninsula rely on the centuries-old experience of their predecessors ...

A characteristic feature of Kazakh cuisine is the wide use of meat, milk, flour products. In summer, almost every Kazakh family cooks ayran - sour milk diluted with water. It is drunk as a soft drink, it is seasoned with various cereal stews ...

In terms of quality, Chinese cuisine is often equated with French cuisine. Cooking has always been regarded here as a real art, poets and philosophers wrote treatises on food and made recipes. Therefore, we can trace the thousand-year history of Chinese dishes through ancient writings and images ...

Korean cuisine has a lot in common with Japanese cuisine. Pork, eggs, rice, soybeans, vegetables also prevail, fish and seafood occupy a significant place, many spices are used for cooking. Soup occupies an important place in the diet of Koreans, without which almost no meal is complete ...

In Malaysia, where so many cultures have grown together over the centuries, national cuisine does not exist as such. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But all the traditional cuisines of Malaysian peoples are united by one thing - rice, or "nasi" in Malay ...

Mexican cuisine is famous all over the world for its unique taste. It is original and distinctive, combining the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and spices. Fiery hot salsas (chili and tomato) sauces - something without which Mexican cuisine cannot be imagined ...

The traditional cuisine of Moldova is famous for its diversity and sophistication due to the fact that it was formed under the influence of the cultures of many peoples who at different times stayed on the territory of the country (Ukrainians, Russians, Greeks, Jews, Germans, etc.) ...

German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially in boiled form, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc ...

Baltic cuisines - Estonian, Latvian and Lithuanian - have a number of common features due to the similarity of natural conditions and the historical development of the Baltic peoples ...

Like any other national cuisine, Russian cuisine has developed under the influence of various natural, social, economic and historical factors. The main feature of the Russian national cuisine is the abundance and variety of products used for cooking ...

It is almost impossible to distinguish Norwegian, Danish, Icelandic or swedish cuisinesince they simply don't exist. But there is one common thing that unites everyone scandinavian cuisine... It was shaped by the natural conditions in which the inhabitants of this region of Europe had to live ...

Thai cuisine is one of the oldest, since its foundations were laid back in the days when an independent Thai state did not exist and the Thais were one of the peoples of the southern Chinese provinces. Therefore, many of the ingredients and spices of modern Thai cuisine come from China. Also, the formation of Thai cuisine was influenced by the Indo-Sri Lankan culinary tradition ...

The original Tatar cuisine took shape in the process of the centuries-old history of the existence of the ethnos and its interaction and contact in everyday life with neighbors - Russians, Mari, Chuvash and Mordovians, Kazakhs, Turkmen, Uzbeks, Tajiks ...

Turkish cuisine will not leave anyone indifferent - there are also nutritious meat dishes, and tender vegetable, and breathtaking desserts, and hot oriental spices and spices. The traditions of Turkish cuisine are based on one single postulate - the taste of the main product should be felt in the dish, it should not be interrupted by various sauces or seasonings ...

To fully enjoy the Uzbek feast for a European is an impossible task. Not only is the Uzbek cuisine fatty and satisfying. It is customary to eat slowly, long and tastefully. The long line of dishes boggles the untrained imagination of those accustomed to dieting. Up to ten dishes per meal - the usual Uzbek hospitality ...

Ukrainian cuisine has earned a well-deserved fame in our country and abroad. Ukrainian borsch, various flour products (dumplings, dumplings, dumplings, cakes, etc.), products and dishes from meat (Ukrainian sausages, cold snacks, game, poultry, etc.), vegetable and dairy products (fermented baked milk, cheese cakes) , all kinds of fruit and honey drinks are very popular ...

French cuisine is conventionally divided into three parts: common, regional and haute cuisine, an example of which was the court cuisine of the French kings. It is clear that this division is very arbitrary: after all, for example, a Burgundy dish, which in Paris will be considered regional, in Burgundy itself will belong to the category of common ...

The formation of Japanese cuisine was greatly influenced by China, from where some products were imported, for example, soybeans, tea and noodles, and Europe. Initially, the Japanese cuisine itself was very simple, if not primitive, but at the same time very diverse ...