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How Our Ancestors Ate: 10 Amazing Russian Cuisine Recipes

Discover 10 amazing Russian cuisine recipes that showcase how our ancestors ate. Dive into traditional flavors and cooking methods.
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How Our Ancestors Ate: 10 Amazing Russian Cuisine Recipes

FRIENDS, I CREATED THIS CHANNEL SO THAT YOU AND I COULD DELICIOUSLY DELICIOUS OUR LOVED ONES WITH DISHES FROM NATURAL INGREDIENTS BASED ON ANCIENT RECIPES.

 

 
 
  FRIENDS, I CREATED THIS CHANNEL SO THAT YOU AND I COULD DELICIOUSLY DELICIOUS OUR LOVED ONES WITH DISHES FROM NATURAL INGREDIENTS BASED ON ANCIENT RECIPES.
 


Russian cuisine has a very rich and, if I may say so, intricate history. It has constantly assimilated recipes from different nations, often reworking them in its own way, “spied” something and took note.

In 1816, the Tula landowner Levshin decided to compile the first (this was in the 19th century!) cookbook with Russian dishes. Then he complained, poor fellow, that due to numerous borrowings, the information was “completely destroyed”: “it is no longer possible to present a full description of the Russian kitchen and we must be satisfied with what can still be collected from what remains in memory, because the history of the Russian kitchen has never been devoted to description.”

However, thanks to numerous studies by European chefs who were “ordered” into wealthy homes according to fashion, it was possible to reconstruct the history of the original Russian cuisine bit by bit and even bring back some old traditions that have survived to this day.

 

Where there is cabbage soup, look for us

 

Contrary to popular belief, our national soup is not borscht at all, but shchi. Shchi is the head of the whole meal, they used to say in the old days. At first it was a stew, most often made of fish or bread, seasoned with cabbage and greens.

 

 
 
Cabbage soup with salted saffron milk caps.
 

Real shchi has two main components: sour dressing (cabbage brine or apples, later sour cream appeared) and cabbage (although there could be other vegetables:

For example, sorrel is added to green cabbage soup. In poor houses, soup could consist only of this.

But classic shchi included meat (mushrooms or fish), roots (carrots, parsley), and spicy seasonings (onions, garlic, celery).

First, boil the broth with roots and onions, then add vegetables and sour dressing. By the way, sauerkraut was boiled separately from the meat broth and only then added. Spices should be added at the end of cooking.

In some areas, shchi was seasoned with flour to make it thicker. Then they abandoned it, believing that it worsened the aroma and taste of the soup. And they started adding potatoes to the dish.

After cooking, the shchi must be left to “simmer” under the lid. Sometimes they were put in a warm oven for several hours, or even for a whole day. That is where the name shchi comes from – daily.

 

One brush – a pot of fish soup

 

Ukha is not a “duty” of fishermen’s wives, but another traditional Russian soup. After all, shchi was originally prepared using fish broth. There are countless recipes for this soup. We suggest trying “tsar’s ukha” made from sturgeon.

-Sturgeon can be replaced with other fish. (my notes)

 

 
 
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Real fish soup is cooked in a cast iron pot. Better, of course, in the oven and on birch firewood. Well, of course, it would be good to have recently caught sturgeon, but that depends on your luck.

For three liters of water you need 400 grams of sturgeon, 700 grams of potatoes, 2 large onions. All this is simmered in the oven for at least an hour.

 

Buckwheat from Kulikovo Field

 

 
 
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Well, what new can I tell you about pancakes? This dish appeared in our country back in the 9th century. And it became so popular that now there are more than a hundred of its varieties.

However, in Rus’, pancakes were most often made with buckwheat flour. For example, here is a popular old recipe from Kulikovo Field – grechyshniki. The recipe is not from warriors, of course, but from residents of nearby villages.

Prepare 4 cups of buckwheat flour, 20 grams of yeast, 4.5 cups of milk, salt to taste.

We dilute the yeast with half a glass of warm milk, but not just like that, but in a wooden tub. Add another one and a half glasses of milk, pour in two glasses of flour, constantly stirring the dough. Put it in a warm place.

When the dough doubled in volume, our great-great-grandmothers added the remaining flour, milk and salt and put it back in a warm place. When the dough rose again, the pancakes were baked in a cast-iron frying pan with hemp oil.

 

Drink some kvass and dispel the melancholy

 

 
 
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Kvass was one of the main drinks on the Russian table. After all, when tea appeared, it was initially too expensive for the common man.

So, kvass was not only drunk, but also used as a “broth” for cold and even hot soups. In the 15th century, there were more than five hundred recipes for this drink. Moreover, it was made not only from bread, but also from vegetables, such as beets or turnips.

The simplest recipe is village rye white kvass.

Mix rye flour (2-3 tablespoons) and water until it reaches the consistency of sour cream, add two tablespoons (per half-liter jar) of honey and a few raisins for quick fermentation.

Add warm water to the rye starter and leave it in a warm place for a couple of days. Then pour the starter into a three-liter jar, add water, 2 tablespoons of honey and two tablespoons of rye flour.

After a few days, we drain the liquid and get “young kvass”. Honey is added to taste, and it is sent to a cold cellar for a couple of days.

And the remaining slurry after draining the young kvass is diluted with water again, flour and honey are added and we get mature kvass. Each time the starter becomes more and more vigorous, and the kvass is prepared faster.

 

Sbiten-sbitenek drinks the dandy

 

 
 
  FRIENDS, I CREATED THIS CHANNEL SO THAT YOU AND I COULD DELICIOUSLY DELICIOUS OUR LOVED ONES WITH DISHES FROM NATURAL INGREDIENTS BASED ON ANCIENT RECIPES.-6
 

References to this drink can be found in the chronicles of the 12th century. Sbiten is a drink made from water, honey and spices. Again, until tea became commonplace, sbiten was one of the most popular drinks. It’s a pity it’s almost forgotten. Let’s try to make “Moscow sbiten” – it’s not that difficult.

For 5 liters of water you will need 200 grams of honey, a kilogram of white molasses, 2 teaspoons of ginger, 2 grams of cinnamon, 5 cloves, 5 tablespoons of dried mint, 3 star anise, 10 black peppercorns, 7 cardamom.

Dissolve molasses and honey in boiling water. Boil for 15 minutes, add spices and boil for another ten minutes. Strain. Done!

 

Eat some prison, Yasha!

 

 
 
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A very simple Lenten dish. In essence, tyurya is salted cold water with pieces of bread and chopped onions. Finely chopped vegetables and roots (turnip, for example), greens and herbs, and sour milk were added to it.

Let us recall that it was tyurya that Tolstoy’s hero Konstantin Levin ate with pleasure in the middle of summer mowing. We also hope that soon summer will return to its normal regime, and in the middle of summer cottage chores you will use the following recipe.

For one liter of water you will need two 2 tablespoons of small rye bread croutons, 1 finely chopped onion, 1 tablespoon of finely chopped plantain, the same amount of finely chopped quinoa, and salt.

Place the plantain and quinoa in boiling salted water, quickly bring to a boil, remove from heat immediately and cool to room temperature. Add the remaining ingredients before serving.

 

The viburnum berry beckoned us to itself

 

Pies are still one of the most beloved Russian dishes. But you probably haven’t heard of kalinnik. And in the old days, it was a very common recipe.

 

 
 
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Viburnum had a special attitude. It is a symbol of maiden tenderness, a viburnum bush attracts prosperity to the house. Wedding loaves and towels were decorated with clusters of these berries.

For viburnum you will need rye flour, viburnum, yeast, sugar and salt.

300 grams of berries are dried and ground into powder. Brewed with 200 grams of boiling water to make a puree.

Rye flour is added to it, kneading the dough (approximately 500 grams of flour). The flat cake is formed and baked.

Traditionally, the pie should be unleavened. But you can add a little sugar.

You can’t feed a Russian man without porridge

 

 
 
  FRIENDS, I CREATED THIS CHANNEL SO THAT WE COULD DELICIOUSLY DELICIOUS OUR LOVED ONES WITH DISHES FROM NATURAL INGREDIENTS BASED ON ANCIENT RECIPES. -9
 

 

It is not clear why, but we have degraded porridge to the level of “unpalatable and unhealthy” food. In fact, we simply do not know how to cook it! But without it, dear, no holiday table could do in the old days. Even a peace treaty could not come into force until the opponents had eaten porridge.

 

There were many different types of porridge: buckwheat, millet, spelt (wheat), oats… Barley porridge was Peter I’s favorite. It is also mentioned dozens of times in the Bible.

It was cooked in a clay pot in the oven. For a liter of milk you need two glasses of barley groats, salt. Bring the milk to a boil, add salt, add the groats and cook until it thickens. And then send it to simmer in the oven. Read “into the oven.” And do it.

Turnip is meat, cut and eat

 

Until the 18th century, turnips were the main ingredient in Russian cuisine. Potatoes were unknown back then. Turnips were boiled, steamed, baked, added to soups and pies.

 
 
Photo: wikimedia.org
 

In modern terms, steaming turnips is the same as boiling them in a steamer. The root vegetable needs to be peeled, cut into slices, put into a pot, add a little water and put in the oven to simmer at medium temperature (about 120 degrees) for 2 hours.

Steamed turnips were eaten with butter and salt. Or with honey.

Nice words, but not all that much.

 

Gingerbreads were known in Rus’ even before the adoption of Christianity. No other country has such a variety of recipes for this dessert.

 

 
 
  FRIENDS, I CREATED THIS CHANNEL SO THAT YOU AND I COULD DELICIOUSLY DELICIOUS OUR LOVED ONES WITH DISHES FROM NATURAL INGREDIENTS BASED ON ANCIENT RECIPES. -11
 

AN OLD RECIPE FOR REAL RUSSIAN GINGERBREAD

It doesn’t have exact proportions, though. So you’ll have to do it by eye.

Add liquid honey and eggs to soft butter and beat well. Knead the dough, adding flour, water and soda.

For the filling, boil the apples with sugar. It should become a thick jam.

Two layers of dough are rolled out. The cooled filling is placed between them. The gingerbread is sent to bake in the oven.

At the end, you can apply a glaze of beaten egg white and sugar.

 

FRIENDS, IF YOU LIKED MY WORK, I WILL BE VERY GRATEFUL FOR YOUR SUBSCRIPTION AND LIKES. AND I WILL DELIGHT YOU WITH THE BEST RECIPES OF ANCIENT CUISINE AND USEFUL TIPS FROM OUR ANCESTORS.

IF YOU HAVE YOUR OWN RECIPES, WRITE TO US, I WILL BE VERY GLAD!


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