Council 1: Russian peasant meal

Council 1: Russian peasant meal

Casual table in a Russian peasant family is notdiffered a special variety. The main dishes on it were rye bread, cabbage soup, cabbage soup and kvass. In the summer, a simple diet could be varied with mushrooms, berries, nuts and honey. But the basis of the peasant meal was always bread.

Russian peasant meal

The Russian peasant could not imagine his life withoutof bread. That is why in the lean years the famine began, despite the abundance of meat food. Bread was baked mainly from rye flour. White wheaten kalach was served only to the festive table. If there was a crop failure, swans, nettles, bran and tree bark were added to the flour. Such bread rather bitter, but saved the peasant family from starvation.

In the prosperous, abundant years of flour bakeda lot of different dishes. On the festive table served pies, pancakes, gingerbread and pancakes. At the same time pancakes in the old days were made not from wheat or rye, but from buckwheat flour. They turned out lush, loose and had a characteristic sourish taste.

No festive table in Russia was not withoutPies. No wonder the very word "pie" came from the root "feast." Pies were baked from different types of dough, were of a variety of shapes and sizes. Among the variety of fillings were meat and fish, cottage cheese and eggs, fruits and vegetables, mushrooms and berries.

At the festive table,gingerbread. Unlike pies, they did not have a filling, but honey and spices were added to the dough. Often, gingerbread cookies were made figuratively: in the form of a bird, an animal or a fish. Spheres were also made. It was such a gingerbread that everyone knew Kolobok from the Russian folk tale.

Great popularity in Russia and porridge. It was affordable and at the same time very nutritious food. At the same time porridge was called not only the usual dish from cereals, but also any soup from crushed products, incl. fish, vegetables and peas.

Another truly Russian meal is soup. However, in olden times, soup called almost all the soup, and not just soup with cabbage, as now. Traditional Russian soup cooked on a meat broth with fresh or sour cabbage. In the spring they could be filled with young nettles or sorrel. It is interesting that the Russian travelers, traveling in the winter on a long journey, took with them a cask of frozen cabbage soup, which they then warmed up, stopping at the inns.

Favorite Russian drink was kvass. In addition, it is often used for cooking inexpensive dishes. Among them - okroshka, botvina, beetroot and turkey. Botvina was prepared from kvass and boiled beet tops. Tyurya was a piece of bread, filled with kvass, and at times was the main meal in the families of the poor.

Tip 2: What does "The Seventh Water on Kisel"

"Seventh water on a jelly" - a figurative expression,used usually to indicate the nature of the relationship between people. Nevertheless, this turnover has a pronounced culinary origin.

What does "The Seventh Water on Kisel"

"Seventh water on a jelly" is a metaphorical utterance that applies if the speaker wishes to emphasize the remote nature of the family ties between the people in question.

Origin of the term

Kissel is a traditional Russian dish,the preparation of which was initially carried out on the basis of oatmeal. As a result, a thick gelatinous mass was obtained, which was often used as the main dish in a peasant's meal, as it was sufficiently nutritious and did not require large material costs: the oats were in sufficient numbers even in the most poor families. Since a kissel in such a family was usually intended to feed a large number eaters, it was most often cooked in considerable quantities, so that the jelly during a certain time period simply stood waiting for consumption. In the event that this time interval turned out to be quite long, a layer of a liquid with a lower density appeared on top of the main dense mass of the jelly, which actually was close to ordinary water. The water that appeared during such settling only remotely resembled the taste of jelly, so it was it is customary to merge. However, if the dish continued to stand, the water usually appeared again. In this case, the second, third and subsequent portions of this liquid had in their taste less and less in common with the original dish. It was from here that the phrase "Seventh water on the jelly" - that is, a substance very little like the original source - was called. It was not the seventh water that was called this water, not because of its special taste, but because of its propensity to this number, which also manifests itself in other Russians proverbs and sayings, for example, "The Seven Waves in the forehead," "The seven nannies have a child without an eye," and others. However, in some localities there was also a variant of the "Tenth Pita on Kisel".

Use of the term

In modern Russian, in itsIn the original sense, the expression "The Seventh Water on Kisel" is practically not used. Today it has an allegorical meaning and is most often used to refer to very remote family ties, the nature and origin of which is very difficult to establish. Often the use of this expression has a negative connotation associated with the unreasonable claims of such relatives to any preferences on the basis of such kinship. For example, this turnover can be heard in a situation related to the distribution of inheritance.

Tip 3: How to drink Russian vodka

Vodka is considered an aboriginal, traditional Russiandrink, although the first prototype was obtained by a Persian doctor in the 11th century. Then it was used exclusively for medical purposes. Now vodka is an inalienable companion of almost any Russian festive feast.

How to drink Russian vodka



Preparation of the table The vodka needs to be bitten. So it irritates the stomach less, and the process of intoxication is softer. Snacks can be of two types: hot and cold. To cold are pickles and marinades, meat, cheese sliced, cold, etc. But preferable yet hot snacks: soup, borsch, julienne, other dishes that are served hot.


Serving Special servings are not required,enough to arrange snacks on the table and get a glass. For vodka, small piles of 40-80 grams are used. Also on the table should be a carafe with soft drinks - they should be non-carbonated.


Eating Every drink of a glass of vodka, includingthe first (contrary to popular opinion), should be snacked. If you intend to drink a few glasses, then do not immediately overeat, it is better if the food will enter the body gradually, after each glass. During the meal, you should drink a couple of glasses of soft drinks, tk. for the splitting of vodka the body needs a lot of water. Also do not forget that vodka is an independent drink, it is not recommended to combine it with other alcoholic beverages. Even classic cocktails on vodka increase the risk of a hangover the next morning.


Good morning!If in the morning you do not feel a hangover, then on the eve you did not exceed your rate. In case of a malaise, you should limit yourself to a light breakfast, take vitamin C, folic acid and drink plenty of water in the morning, and in the future - reduce the amount of vodka you drink.

Tip 4: How to Cook Homemade Plov

Of course, that pilaf which we cook at home is different from that,which is cooked on an open fire, in a cauldron and only from lamb. But in the severe jungle of city fuss we, unfortunately, have to be content with what is. In spite of this, the home pilaf with excellent golden color it turns out very tasty.

How to Cook Homemade Plov

You will need

    • Lamb - 1 kg;
    • fat - 250 g;
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    • onion - 5 pcs .;
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    • carrots - 0.5 kg;
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    • rice - 1,5 items;
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    • salt
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    • pepper - to taste.
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    Lamb cut into small pieces, bacon - cubes, onions - rings, and carrots - straws.


    Rinse the rice thoroughly and dry it.


    Melt the fat in the goose fry until it forms squash, which you then remove.


    In the heated fat add the onions and fry until light golden in color.


    Add meat, carrots, salt, pepper and toast to a ruddy crust.


    Pour 6 glasses of water and simmer under the lid for 30 minutes.


    Add rice and a little water, but so that the water is 2 centimeters above the rice level.


    When the water is boiled off, remove pilaf from the fire. Collect it from the pot wall to the center in the form of a slide and leave for 30 - 40 minutes. Now you can start eating. Bon Appetit!