Dumplings, jellied meat and 5 more dishes that are mistakenly considered native Russian
The question of what is true Russian cuisine is very controversial. Until Russia, there were few culinary authors in Russia until the XNUMXth century, and until the XNUMXth century the main diet was completely different from what is currently served in Russian restaurants. And who in their right mind would order porridge and bread - namely, these products formed the basis of the menu three centuries ago, writes Bigpicture.ru.
It so happened that many traditional recipes were lost, and some new dishes that appeared recently, for some reason, began to be considered native Russian.
Buckwheat porridge is a real symbol of Russian cuisine - no other country consumes as much buckwheat as Russia. Nevertheless, Asia is considered the birthplace of buckwheat.
Wild buckwheat was discovered by monks on the slopes of Tibet and the Himalayas, but the plant did not acclimatize very well in their homeland. Grain was brought to Russia by merchants in the Middle Ages, and by the XNUMXth-XNUMXth centuries, the crop spread throughout the territory of modern Russia, Ukraine and Belarus.
Some people think that this salad of cooked vegetables with obligatory pickled cucumbers was invented a long time ago, but this is not so.
It began to be prepared only in the 1845th century, and the recipe was borrowed from the English cookbook of XNUMX, which described a very similar dish called "Swedish salad", in which, among other things, herring was used. In Russia, the fish element was removed, replacing pickled cucumbers and sauerkraut.
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Herring under the fur coat
Another popular Russian beet salad, considered the pride of Russian cuisine, also has Scandinavian roots.
Although legend has it that this New Year’s meal was invented at the beginning of the XNUMXth century by Anastas Bogomilov, the Russian owner of the hotel, the combination of salted fish and boiled vegetables was already the main product in Germany and Norway long before that. The Soviet contribution was only to make the dish in layers and drown it in mayonnaise.
Another New Year's dish that instills fear in the hearts of many foreigners. But there is nothing especially Russian about it; Similar dishes are found in the cuisines of many nations. Jellied meat broth is prepared in Georgia, Poland, Serbia, Romania, Latvia, Moldova and Ukraine. But the main source is believed to be Western Europe.
Dumplings were first prepared in China, and by the XIV-XV centuries dumplings came to the dining tables in Russia through the Urals and Siberia. In the central regions of Russia, they became common only in the XNUMXth century.
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Purified ethanol dates back to the XNUMXth century, when it was isolated by distillation by a Persian physician and scholar Muhammad ibn Zakaria al-Razi. But the liquid obtained - the precursor of vodka - was used only in medicine, since the Koran forbade Muslims to drink alcohol.
In Europe, the idea of creating a vodka drink belongs to the Italians. The “water of life" they received entered Russia at the end of the XNUMXth century and prompted local residents to start producing alcohol due to excess grain. By the beginning of the XNUMXth century, Russian vodka was already exported to other countries.