6 favorite Russian dishes that aren't Russian at all

2024 Author: Richard Flannagan | [email protected]. Last modified: 2023-12-15 23:55

It is impossible to imagine modern Russian cuisine without dumplings, vinaigrette and Kiev cutlets. Surely, almost in every home these dishes periodically appear on the table. However, much of what is considered to be our own is actually borrowed from the culinary preferences of other peoples. This review presents 6 dishes and products with completely non-Russian roots.

Dumplings

Favorite dumplings, namely, boiled dough stuffed with meat is nothing more than a Chinese dish. They learned about dumplings in Russia only in the XV-XVI centuries after the development of Siberia.

The word "pelmen" or, more precisely, "pel'nyan" in translation from the Komi language means "ear of bread". By the way, it was in China that they began to cook the dough, and not bake or fry. Dumplings became a "national dish" in the 19th century. Then they were already prepared throughout Russia and served in restaurants and taverns.

Chicken Kiev

A dish that is served in almost all restaurants and cafes of the former Soviet Union - Kiev cutlet … In fact, the fried chicken fillet, breaded and with a lump of butter inside, has French roots. There it is called cutlet de volay.

This dish came to Russia when the aristocracy spoke French better than their native language. After the Patriotic War of 1812, the cutlets were renamed "Mikhailovsky" after the name of the St. Petersburg restaurant near the Mikhailovsky Castle, where they were served and were allegedly invented. After the revolution of 1917, the new government renamed the cutlet de volai into the cutlet "in Kiev".

Vologda oil

This incredibly tasty butter, even by law, is allowed to be produced only in Vologda. But it is Norman in origin. Previously, the technology of making butter in Russia was accompanied either by simple whipping of cream, or from sour cream (in Finnish).

In the 19th century, entrepreneur Nikolai Vasilyevich Vereshchagin went to Europe to learn from the experience in the "butter and cheese making" industry. He especially liked the Norman method of preparing butter (the "secret" was the highly heated cream). When Vereshchagin applied this technology in the Vologda province, the result exceeded all expectations. Thanks to the forbs of the area, the oil, called "Parisian", was incredibly tasty and fatty. After the revolution, this product was renamed “ Vologda oil ».

The vinaigrette

In the primordial Russian cuisine, salads, as such, did not exist. The vegetables were served separately without mixing. The vinaigrette got to our table from Scandinavia. But initially it consisted of herring, onions, potatoes, beets, pickles, apples and a boiled egg. The very word "vinaigrette" is of French origin. It means the name of the sauce of sunflower oil, vinegar and mustard, which was used to dress the salad.

Vodka

Such intoxicating drinks as mead, mash were considered traditional in Russia. In general, the technology of distilling alcohol was practiced by the Arabs, then by the Byzantines, and then by the Genoese. About moonshine from grape cake in our country was learned only in the XIV century. The overwhelming majority of drinks adjacent to vodka (zubrovka, ratafia, starka) are of foreign origin. Vodka according to the classic recipe began to be produced only at the end of the 19th century.

Mustard

Mustard it is considered to be the most that neither is “our” product. But this seasoning was also brought to Russia from Europe. In the 18th century, when the Germans settled in the Lower Volga region, they discovered wild mustard. The colonists crossed it with white mustard imported from Germany. The first mustard powder and oil were received in 1801, and after a few years the built plant began to produce mustard not only for local people, but also for sale in St. "Our" things.