About Russian Cooking. Part 1
Contributed by: Natalie Bodrova
There many healthy and tasty dishes.
Psychologists maintain that the emotional effect of food is no less
important than the fact that it contains substances essential to support
human life. Appetizing food leaves pleasant memories, while tasteless
food leads to an accumulation of negative emotions and de-creased vigor.
There many healthy and tasty dishes in Russian cooking.
"Shchi and kasha feed of our"- this old saying shows how important these
two dishes are in Russian cooking. In former times shchi and various kinds
kasha (pudding-like dishes made of various cereals) were the basic diet.
Kasha (porridge) was not only the staple fare of peasants, but a dish for
special occasions as well. There could be no feast to celebrate the
completion of the harvest, a wed-ding, or to mark a funeral without kasha.
For these occasions it was usually rice kasha with honey and raisins. Indeed
at that time the whole wedding feast was called a kasha. And the word
"kasha"- (porridge) is found in many proverbs and sayings.
Making shchi has always been considered a great art. It is not for nothing
that the proverb goes: "A good housewife is one who makes good shchi, not
one who makes nice conversation."
Rissoles are among the most popular Russian dishes. People are not only fond
of pork and lamb chops and cutlets, they also like rissoles made from minced
beef, lamb, pork and veal. There are also chicken, fish, game, kidney-bean,
cabbage, carrot, and many other kinds of rissoles. Rissoles are served with
various vegetables and sauces.
Rissoles are normally shallow-fried, but deep-frying them is a more
traditional method. This is how the popular Pozharsky chicken rissoles are
cooked. Deep-frying requires a lot of very hot butter. When deep-fried, the
whole surface of the meat is quickly covered in a thick, crisp, yet not
tough or over-cooked crust, and then continues to cook slowly while the
butter penetrates right through the rissoles.
The sturgeon is a large fish, sometimes weighing almost 200 kilograms, but
the usual weight is a few dozen kilograms. Sturgeon can be found in various
places in the Soviet Union: in the Black, Azov and Baltic seas, in the
Siberian rivers, in lakes Baikal ..., but the greatest number are caught in
the Caspian Sea.
Sturgeon has graced Russian tables since ancient times. The famous black
caviar, in its soft and pressed varieties, comes from sturgeon and related
species. Sturgeon is used to make fish soup and fish solyanka; it is eaten
boiled, coated in bread-crumbs and fried, roasted in pastry or on a spit.
But various baked dishes have always been the pride of Russian cookery, and
this is especially true of baked sturgeon.
From time immemorial various mushroom dishes have been part of Russian
cooking. Mushrooms are served both as ingredients in soups and the main
course, and as dishes in their own right.
Mushrooms can be preserved by salting, pickling or drying.
Natalie Bodrova is networker, writer, editor, publisher and webmaster
<http://pskov.freeyellow.com/cook/cooking.htm> - About Russian Cooking.
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