History of Russian folk cuisine. "Shti from dried fish." What kind of food can be considered primordially Russian? Various pastries enjoyed special reverence in Rus'. It is no coincidence that a pie, for example, symbolized a fertile field, a pancake - the sun

When we organize a Russian-style feast or go to a Russian restaurant, pickles will definitely be on the menu, sauerkraut, pickled mushrooms, for the first - 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?

Shchi 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 with your own hands or collected in the forest. They ate little meat, although from time immemorial chickens, geese, cows, goats and pigs have been bred.
Our ancestors called shami any soup, and not just with cabbage, as it is now. Turnips, cabbages, and beets were grown in vegetable 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 "nutritiousness" they added a "ceiling" of fried lard, and hemp oil was seasoned with food during fasting. In the XVI century. it was possible to try “borshch shti”, “cabbage shti”, “repyan shti”.
They often ate tyuryu - bread crumbled in small pieces into kvass, milk or water. Greens could also be added there, seasoned with vegetable oil. It did not require fire to prepare it, so it could also 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. From tyuri came today's okroshka.
But at first they called borscht a stew from hogweed (not one that can be burned). Then they began to cook it on beet kvass: they warmed it up in a pot, threw chopped beets, carrots, cabbage into boiling water and sent it to languish in the oven.
The most high-calorie in the diet were cereals. them in the 16th century. there were more than 20 species. Different cereals, different degrees of grinding made it possible to cook something new. Just like with cabbage soup, our ancestors did not bother themselves and the word "porridge" called any thick concoction of chopped foods.
Different porridges were popular in different provinces. For example, in Tambov there was the most millet. It was used to make not only porridge with water or milk, but also a kulesh with lard. In the Novgorod, Tver, Pskov provinces they prepared thick - thick barley porridge from whole grains.
Porridge has become an integral part of many holidays, ceremonies and rituals. She fed young people at weddings, workers after doing collective work. Newborns were greeted with "Babkin's" porridge, military successes were celebrated with "victorious", a truce was secured with "peaceful" porridge, and the deceased was 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

They ate a lot of bread. Peasants baked it from rye flour. Since this process is laborious, it was started once a week. The finished product was then stored in special wooden bread bins.
For a 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, ground acorns were added to the dough.
Bread was also an attribute of many rituals. Dear guests were greeted with "bread and salt", they took communion with prosphora, they broke the fast with Easter cakes, they saw off the winter with pancakes on Maslenitsa, they greeted spring with "larks".
Not only bread was baked from flour. Fritters, 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 fresh cabbage soup, sour - with salted fish, with meat - for noodles, with carrots - for fish soup.
In the seventeenth century there were at least 50 pie recipes. They differed in the type of dough: yeast, puff, unleavened; baking method: spun in oil, hearth. The sizes and shape (round, square, triangular, elongated), the way the filling was placed (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 greens.

Good snack - sauerkraut

Winter in Rus' is long and harsh, which is why all kinds of pickles were so popular. Cabbage was pickled in barrels, apples, cranberries, 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, volnushki - each region has its own. Some species, for example, white and mushrooms, 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 a cooling oven. The berries reached the desired condition, and then the dried leaf was removed from the resulting cake.

Potatoes and dumplings

Potatoes appeared 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 it replaced turnips from the diet. Thanks to the potato, it became easier to survive the crop failures of wheat and rye.
Pelmeni, on the other hand, got into Russian cuisine, presumably because of the Urals. There is no mention of them in any culinary book in Russia until the beginning of the 19th century. The earliest description of such a dish is found in the "Painting of the Royal Food" (1610-1613), which mentions manti with lamb.
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 used in Siberia, that 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 Brillat-Savarin recognized only 3 cuisines, including Russian. First of all, Russian cuisine is famous for its first courses (bread): cabbage soup, saltwort, pickles (with pickles, mushrooms), kali (fish or meat soup cooked in cucumber brine), ear.
For some soups, for example, for the ear, it was customary to serve pastries - pies.
In hot weather, a variety of cold soups were served for the first: okroshka, botvinya, tyurya.
Pies were treated seriously and thoroughly. Cooking kulebyaka or kurnik takes time and skill. But what a plus: the country was a leading producer of grain, so flour has always been in almost any home, but the filling is 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 shaneg.
It’s easier with pancakes, which for many have long become the hallmark of Russian cuisine. Pancakes were baked in butter, stuffed or folded into pancake pies.
Mushroom dishes occupy a special place in Russian cuisine: mushrooms were not only boiled or dried, as in other cuisines, but also harvested for future use (salted).
Meat main dishes, as a rule, were prepared on great holidays. But what a variety: from cutlets and roast offal to a whole roasted pig.
Winter in most of Russia lasts almost half a year and it was a sin not to use sub-zero temperatures for cooking. For example, cold. Fortunately, the preparation of selected pieces of meat is not necessary.
A fish alternative to jellied meat is jellied fish, sturgeon, for example. Although for me personally in this case number one is pike perch.
There was also something to drink down the meal: sbitni, kvass, fruit drinks, honey, water, whey with raisins and boiled cabbage juice, as well as tea from dried fireweed leaves, that is, Ivan tea.
Strong drinks were also valued: they knew how to brew intoxicated mead (medovukha), birch (fermented Birch juice), kvass, beer. In the 15th century learned how to make "bread wine" - vodka. By the 16th century, vodka became the subject of a state monopoly: in 1533, in Moscow, on Balchug Street, opposite the Kremlin, the first Tsar's tavern was opened.
Of course, over time, Russian cuisine has changed, with the advent of new products, recipes have changed, old recipes have been forgotten. Fortunately, recipes have still been preserved that allow you to get an idea of ​​​​the traditional Russian feast.

All full, and the eyes are still hungry.

Russian dishes have never been particularly intricate, they are all simple to prepare, but tasty and satisfying. And 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 cuisine. It does not contain French aristocracy, the frills of the Italian menu, Japanese philosophy bordering on art, vegetarian subtleties and usefulness ...

In real Russian cuisine, there is no magic and magic - 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 friable US miracle burgers and all the junk with the ideology of fast food that kills the nation from the inside...

Not that all these dishes are alien to us. Not because we are special. It’s just that we never bothered - we ate soups, borscht, dumplings, washed down with mead, cracked normal Russian rye bread in both cheeks or pancakes to choose from with any filling ... We drank good old Russian kvass, and didn’t blow into our mustaches ... Our plates were large and deep - capacious, because for Russians size has always mattered. The Russian "portion" is compared with the soul - it is always huge, big, spreads, knows no edges - eat / drink from the heart.

Russian cuisine will never get into the ratings and TOPs of the most delicious countries, the most exotic dishes - we just don’t need all this. We do not need all this pathos, appraisers, critics, culinary Oscars. We do not elevate food to a cult. 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, get burned every day with a spicy burrito, eat lettuce every day and squeal with delight that it's all fucking delicious? .. You can list for a long time. But Russian borsch or dumplings, cereals, pancakes, vegetable salads, Russian kvass and compotes - we can eat all this every day and it won’t become bad for us.

There is an opinion that allegedly Russian cuisine is borrowed, and a huge number of dishes do not smell of Russian spirit. You can argue about borrowing for a long time, let specialists and experts, historians deal with it ... But no matter what influence overseas chefs have on Russian cuisine, it still retains its characteristic originality, "brand", hospitability, and has always "absorbed" only the best culinary tricks and secrets.

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

Do not forget about how many nationalities live in Russia, whose cuisines are traditionally not alien 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 in it, baked bread, brewed beer and kvass, and dried food. In ancient recipes, even special thermal conditions are mentioned - a hot oven, an oven for bread, an oven after bread, a free spirit. The peculiarities of the Russian oven also led to the fact that in Rus' the most common were boiled and stewed dishes, as well as all kinds of casseroles and pastries (in Russia they preferred to cook mustaches, ducks, chickens, piglets whole, while beef was stewed and fried in large pieces.

In ancient times, the Slavs ate first “hot” (a modern second course), then “ear” (this was how all soups used to be called), and then “snacks” - a sweet dessert made from vegetables and fruits with honey, including from dried sweet fruits (thick compotes - broths), or sweet flour pastries - donuts, gingerbread, buns flavored with honey.

Until in the middle of the 20th century sucrose appeared in sweets in the USSR in large quantities, 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 which 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: back in ancient times, our ancestors fermented cabbage, cooked pickled apples, salted mushrooms, etc. Russian restaurants still serve this simple peasant food.

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

The cuisine of the simple Russian people has always strived for simplification, but the cuisine of the nobility has always strived for sophistication. If simple dishes were prepared in a Russian oven in clay pots and cast irons: cereals, soups, pies with vegetable filling, then the royal feasts went down in history as grandiose belly festivals, where tables were bursting with all kinds of delicious dishes. There were served quail with garlic sauce, stuffed sturgeons, hares in noodles, honey gingerbread and gingerbread.

THE MOST FAMOUS DISHES IN RUSSIAN CUISINE

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

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

And in the hot season, a variety of cold soups were served for the first: okroshka, botvinya, tyurya.

“Schi and porridge are our food,” they have long said in Rus'. 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.

In every Russian house there are definitely cereals: buckwheat, semolina, pearl barley, millet and others. Previously, porridge was cooked in large cast iron - with milk, pumpkin, sugar; in Russian ovens they were often not just boiled, but baked to a crispy crust (such is the famous Guryev porridge).

Porridges were liquid and steep, 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, and cereals.

Various pastries enjoyed special reverence in Rus'. It is no coincidence that a pie, for example, symbolized a fertile field, a pancake - the sun.

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

Beverages. Various kvass and meads are considered to be original Russian drinks - they were prepared in huge barrels; also indispensable drinks of the Russian table were sbitni, kissels, 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 cabinet” - with tinctures, colored vodkas, liqueurs, moonshine. Table wines, as a rule, were found only in rich 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 - pork, and beef, and veal, and mutton, and the most diverse game, which were then found in incredible quantities in the vastness of Rus', were eaten.

They cooked both whole carcasses (for example, the famous piglets with horseradish), and large pieces (like English roast beef); minced meat was less popular, but cut into long thin strips - this is how the cook cut the old count Stroganov, who found it difficult to chew - gained recognition all over the world under the name beef stroganoff.

Meat was mostly stewed in a Russian oven or fried on a stove, although twisted (i.e., cooked on skewers) meat was also held in high esteem by Russians. In addition, the meat was smoked and even eaten raw (such is stroganina - thinly sliced ​​\u200b\u200band salted meat).

And what kind of dishes were not prepared in Russia from poultry - chickens, hens, ducks, geese! No one festive table not without game - hazel grouse, black grouse, wild ducks.

Fish. Invariably, there was fish on the table of a Russian person: from royal sturgeons and white salmon to ordinary ruffs, perches and crucian carp. The fish was stewed, cooked whole, stuffed; from it they made stuffing for pies and the famous pies and kulebyak. They preferred to cook fresh fish, but often it was harvested for the future: dried, salted, smoked and dried. Especially valuable was the screech - the dorsal cartilage of sturgeon fish - which was mostly dried.

Today, despite the national diet that Russian people have been accustomed to for centuries, it is very difficult to focus on choosing exclusively and only Russian cuisine, and perhaps not quite right. 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 problems with the stomach, it is very important to treat culinary experiments with all caution. And even more so, thoroughly switch to an exotic diet. If you don't believe me, ask a nutritionist. Be healthy!

Our cuisine is considered one of the most satisfying, delicious and rich in the world. The ancestors knew a lot about food and loved a good table. They gathered to him five or six times a day. Everything depended on the time of year, the length of daylight hours and economic needs. And it was called - interception, afternoon snack, lunch, paobed, dinner and pauzhin. Interestingly, 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.

The main ingredients of Russian cuisine dishes

Russian folk dishes were not prepared from slaughter, obtained by women. Also, living creatures that feed on carrion, that is, crayfish, were not suitable for food.

After Peter the Great's reforms and the emergence of a "window to Europe", wine and sugar began to be imported to Russia. A trade route was laid through the country from China and India to Europe. So we got tea, coffee, spices, etc.

New traditions came along with them, however, Russian folk dishes, photographs of which are presented in the article, are still loved and in demand. If you cook them in the oven or slow cooker, they will look a bit like authentic options.

Historical events taking place in different countries, as well as their geographical location, culture, traditions, national characteristics and religious beliefs their peoples big influence to national culinary recipes.

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

The use of cooking methods for various dishes, the variety of kitchen utensils and utensils, the use of various spices largely depend on the geographical position of the country. So, for example, in Asian countries, when cooking, it is customary to use a large amount of various spicy greens, for cooking pilaf (which is very common in various Asian cuisines) - the use of a cauldron. For the cuisines of European countries, countries of America, Australia and New Zealand, which are characterized by food that can be cooked fairly quickly, sandwiches, sandwiches, pizza, 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 meat, 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, original culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of the Caucasus and deservedly enjoys wide popularity ...

One can talk about Arabic 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 borders...

Armenian cuisine is one of the most ancient on Earth. From hoary antiquity, such a popular dish as shish kebab (khorovats) originates at the present time. The technology of cooking the fish dish kutap is almost the same today as it was 1500 years ago. Dishes of Armenian cuisine are distinguished by their peculiar spicy taste and spiciness…

The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as an addiction to pork, pepper seasonings, and the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has led to 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 ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that Belarusian cuisine has influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples to a large extent influenced the Belarusian ...

The principles of development of modern British gastronomy are very similar to the Mediterranean. The British strive to use local products, preferably organically grown, and at the same time introduce 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 has been influenced by the country's geographical location and history: in the south of the country, more hot red peppers, dried herbs and spices are used for food. The inhabitants of the northern part of the country prefer soups and roasts…

The Greek cuisine is based on a relatively limited set of agricultural products. The appetizer, although served, often consists only of olives, bread, feta cheese and tzatziki - yogurt mixed with grated cucumber and chives ...

Georgian cuisine - original and original - has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shish kebab, 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 character 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 peoples: after all traditional recipes, passed down from generation to generation, contain only the set of initial products that allows the "Shulchan Aruch" - the code of Jewish laws ...

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

On the territory of Spain it is difficult to single out a single national type of cuisine. The country has a huge number of regional culinary schools, traditions and trends, and each of them can differ markedly from the generally accepted idea of ​​​​Spanish cuisine ...

Italy was a mecca for gourmets back in Roman times, and to this day, Italian cuisine has not lost any of its former splendor. When creating dishes, the culinary wizards of the Apennine Peninsula rely on the centuries-old experience of their predecessors…

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

The quality of 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. Pork, eggs, rice, soybeans, vegetables also predominate, fish and seafood occupy a significant place, many spices are used for cooking. An important place in the diet of Koreans is occupied by soup, without which almost no meal can do ...

In Malaysia, where so many cultures have grown together over the centuries, there is no national cuisine as such. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But everything traditional cuisines 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 original, combines the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and seasonings. Fiery-spicy salsas sauces (from chili and tomato) are something without which it is impossible to imagine Mexican cuisine ...

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 lived in the country at different times (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 boiled, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc…

The 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 Russian national cuisine is the abundance and variety of products used for cooking ...

It is almost impossible to distinguish Norwegian, Danish, Icelandic or Swedish cuisine because they simply don't exist. But there is one common, uniting all scandinavian cuisine. It was formed 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 those days when an independent Thai state did not exist and the Thais were one of the nationalities 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-Lankan culinary tradition ...

The original Tatar cuisine was formed in the course of the centuries-old history of the existence of the ethnic group and its interaction and contact in everyday life with neighbors - Russians, Maris, Chuvashs and Mordovians, Kazakhs, Turkmens, Uzbeks, Tajiks ...

Turkish cuisine will not leave anyone indifferent - there are also nutritious meat dishes, and delicate vegetable, and breathtaking desserts, and burning 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 that, Uzbek cuisine is fatty and satisfying. Here it is customary to eat slowly, long and tastefully. A long series of dishes strikes the unprepared imagination of those who are used to diets. Up to ten dishes per meal is the usual Uzbek hospitality...

Dishes of Ukrainian cuisine have gained well-deserved fame in our country and abroad. Ukrainian borsch, various flour products (pampushki, dumplings, dumplings, shortcakes, etc.), meat products and dishes (Ukrainian sausages, cold appetizers, game, poultry, etc.), vegetable and dairy products (ryazhenka, cheesecakes) , all kinds of drinks made from fruits and honey are very popular ...

French cuisine is conditionally 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 be classified as a 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, Japanese cuisine itself was very simple, if not primitive, but at the same time very diverse ...