THE GOLDEN COCK. Illustration to "The Golden Cock" by Pushkin. Ivan Bilibin

An Introduction to Russian Cuisine

ussian cuisine was typically associated with cabbage soup, porridge, pies, pancakes and a variety of fish dishes, particularly of fresh-water fish - with vodka developing a world-famous reputation.

ushrooms, berries, cereals, flour and fresh fish were the main cooking ingredients and the Russian Stove which evolved from its cold climate saw the development of "Slav" earthenware pots for cooking, which heated from the sides as well as bottom. The popularity of the Russian stove gave rise to a great variety of baked dishes, thick and nutritious soups as well as stewed dishes and casseroles. It was also responsible for specific methods of frying whole geese, ducks, chickens, piglets and large pieces of meat.

traditional Russian meal commenced with cold starters and drinks - vodka, along with nastoykas and nalivkas (fruit liqueurs). The nastoykas and nalivkas featured vodka infused with a variety of ingredients ranging from St. John's worth, wormwood, mint or herbs to ash berry, juniper berries, wild berries and anise, caraway seeds, nuts, pepper or garlic.

he easiest version of nastoyka involves putting a handful of berries into a bottle of vodka and leaving them there for a few days prior to drinking. Nalivka is made of two parts berries to one part vodka, seasoned in a closed vessel for several months.

vass, invented over a thousand years ago as most strong drink, continues to be popular in Russia as a soft drink today, made either from malt, fresh or dried rye bread.

ussians had a particularly liking for all sorts of cold hors-d'oeuvres including all sorts of salted, fermented or marinated produce such as black radish, cucumbers, sauerkraut, mushrooms, apples or fish - especially herrings - often served with horse-radish, kvass, vinegar, mustard or garlic seasonings.

Shchi and Porridge is our Food
ithin Russia, soup then forms the first part of the main course. Traditional soups include Shchi (cabbage soup), Borshch (beet soup), Rassolnik (salted cucumber soup) or Solyanka (mushrooms or vegetables with meat or fish) as well as a variety of fish soups.

he second part of the main course often consisted of two parts - again cold and hot dishes. Many Russian families made all kinds of fish galantines and meat galantines are still very popular. Cooked piglet with horse-radish was the highlight of many holiday tables.

espite their Turkic origins lapsha - or noodles - have long been considered as a traditional Russian dish. Vareniki, moon shaped Russian dumplings and Pelmeni, fruit dumplings, are available nowadays in frozen supermarket ranges - although home made is still arguably the best. Bliny (pancakes) were common favourites but pies were the most ceremonial part of a traditional feast.

arge pies, small pies, open pies, closed pies, round pies, triangular pies and square pies - extending to boat shaped pies (Iodochka). Fillings ranged from the most popular fish (Rybnik) to meat and vegetable variations. Kulebyaka is the Queen of Russian pies with a elegant elongated shape and extensive fillings sometimes interspersed with layers of thin pancakes.

aked and fried fish dishes, stuffed lamb and millet or buckwheat porridge (kasha) were extremely popular dishes.

issel is a dessert referred to in folklore and songs - essentially a form of jelly but combined with different ingredients ranging from berries, fruit, honey milk or even kvass. Spice Cakes were also a popular treat after meals.

ea is served at the end of a festive meal or supper. When it was first introduced to Russia it was quite rare and expensive, but tea drinking became deeply rooted and strongly associated with the samovar, the ornate table top vessel used for boiling the water.

Amazing Diversity
any associate Russia with the vastness of Siberia or the snow of the far north. It is a country of amazing diversity, truly multicultural with many ethnic influences, cultures and languages. Its people are known for their common sense, moderation, respect for their elders, honesty and friendship with a love of dancing, music and song.

ontemporary Russian cuisine seldom sees the use of the traditional stove. Russian cuisine now is extremely diverse, influenced by traditions from Moscow to Siberia and from the different layers of society, which made up Russia over the years. Russian cuisine has been influenced by the Orient and increasingly by Europe. Although the greatest changes have taken place over the past century, an interest in the traditional cuisine continues.