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RUSSE

Vodka comes from the word wodka meaning “little water

Originally it was made for medicinal purpo

Water of life

Made from rye, corn, wheat fermented and


tripledistilled. The process well kept secret.
No smell no color.
Drink it mama won’t get to
RUSSE

FOOD FRENCH

MONGOLS HAS

HAD

THE

INFLUENCES

OF:
GERMANIC SCANDINAVIAN
Essential Components of Russe Cuisine

Russia is mainly a northern country with long-lasting cold winter.

Therefore the food should give us much


energy and warmth to survive during the
winter time.

So, the essential components of


Russian cuisine are those, which
provide more carbohydrates and fat
rather than proteins.

Fresh fruits and vegetables are


rarely ever used.
The top 5 components of a Russe meal are
The High Cuisine of
Russia

Enjoyed by rich land


owners and the nobility

Marked by Elaborate
service and expensive
delicacies such as
caviar and champagne
Ikra
Russian Caspian Caviar
- rich and luxurious,
exquisite morsels that
capture the essence of the
sea.
Real caviar is the roe,of
specific
sturgeon,principally from
the caspian sea.
There are three types:
• Beluga caviar
• Sevruga caviar
• Oestra caviar
Caviar
Continued…
 

§ Traditionally served
with Blini and melted
butter or sour cream
§ Alternately toast points
along with lemon wedges
can be the
accompaniments.
§ Ikra goes best with
champagne or vodka
§ What makes all the
difference, is the so-called
"zavarka", the tea
concentrate. The Russian
process of tea-making is a
two stage one:

۞ First, you make the zavarka (a strong concoction)


۞ Then water it down with hot, boiled water ‘kipyatok’
using a samovar
ZAKUSKI (MORSEL)
“A hearty start for a even heartier meal.”
These are arranged on side
board or trays for self service.

People often over indulge


before the main course.

The Russians served each course in turn and


cleared the table in between. a la russe
service.

Generally Zakuskis are small in


amount but large in variety.
Bulki- fat, white, all wheat ellipses. (with
butter its best for Caviar.

Borodinskiy dense crusty & round

Bulki Orlovskiy

Orlovskiy - black, pungent, studded with caraway seeds


POKHLEBKA
Russian meal does not consist of soup as a separate course. Earlier when there
was no name for it, it was named pokhlebka Russian for confusion.

•Grain and vegetable based soups.


•Fish soups such as ukha and kal'ya.
•Light soups and stews- on water and vegetables.
•Soups based on cabbage, most prominently Shchi.
•Noodle soups with meat, mushroom and milk gamma.
•Cold soups - on kvas such as teur', Okroshka, and botvin'.
•Thick soups of meat broth with a salty-sour base like rassolnik and solyanka
Okroshka a cold soup based on kvas

Shchi cabbage soup had been the main Russian


first course over a 1000 years.

Borshch beet soup with assorted


vegetables.

Rassolnik is a hot soup on salty-sour cucumber base.


Chebuki- large Crimean meat pastry
served hot. Lamb/beef with garlic &
parsley in an aromatic gravy.

Kholodetz- pork or
veal in aspic

Bitochi- small steaks


s
Russia has over more than 54 kinds of
sausages.

ku Kupaty- crisp fried sausage stuffed with


spicy mince meat.

Servelat- fat speckled salami. Attract voters

k
Kazy- tender pungent sausages

Sosiski- fat frankfurters


Kulebyaki-baked salmon dripping with melted butter

Smoked or cured sturgeon

Rasstegi- round, open, unbuttoned fish


pie with filling exposed in the center.
Poshekhonskiy- hard, piquant, light yellow

Gollandskiy- round soft. Wrapped in red wax

Georgian Sulguni- slightly salty & viscous

Sochniki- hefty little bricks of sweet


cottage cheese surrounded by a crumbly
dough shell.
Ryzhiki- “the red ones”
Belyu- “the white ones”
Chanterelles- “little foxes”
Maslyatta- “little buttery ones”
Podberyozoviki- “the ones under
the birch tree”
Blini:Small, leavened
buckwheat pancakes; in
Russian cuisine, served as
an appetizer with sour
cream, caviar or smoked
fish. White, porous & soft
“like the shoulder of a
merchant’s daughter”.

Traditional preparations

Palmeni small dumplings


with small fillings that is
frozen in the Siberian air
and kept for later
consumption. It is sdimply
plunged in boiling water and
Pancakes (bliny) – served with
soured cream, honey or jam

Pastries (pirozhky) – the pastries with


apple are most popularHoney (med) -
honey from Altay region is considered to
be the best

Tvorog - cottage cheese (or


quark), usually served with
honey or berry jam
Halva- walnut custard
sprinkled with toasted nuts

Gourieva kacha- semolina pudding


with walnut & candied fruit

Mazurek- walnut sponge cake


covered with icing made with walnut
and lemon & vinegar
Russian black
cigarettes are a
popular choice for
elites all over the
world
Regarded as a
nouveau
sorbet along
with flavored
cigarettes
from all over
the world
Sbiten- winter drink. Mead drink
spiced with cardamom & nutmeg.

Kvas- summer drink. National


non-alcoholic drink made from
rye bread fermented with sugar

Wild tea- dried berries,flower, stalks


& roots of different plants.e.g.
jasmine, rosemary,rowan. It is very
flavour some & aromatic
Vineyards in North Caucasus,
best dry table wine in the
valley of Don on the Black Sea
coast.
Dessert wines are produced as
sparkling wines
Rkatsiteli

Baltika Classic is a beer with a wonderful taste of malt


and the aroma of hops. Its popularity among beer
lovers is justifiable.This beer is brewed for you.
yguoulyfi
Zavyaniets- little balls made of fruit

Vodka- made from fermented organic material. Russia is


known for its barley vodka. Moskovskaya, Stolichnaya,
Okhotnicya.
RUSSIAN CUISINE
Once upon a time the Russian cuisine was an
elegant one, when the Rouble was strong,when
the French prepared the food and when the
aristocrats ate them. When there was time of
abundance and connoisseurs of food.
As time passed fate butchered Russia and
riches and prosperity did a Houdini. The food
was plunged into poverty and ration quotas.
Where a banana was virtually unknown.
By and by the cuisine rotted but the
legacy, recipes and preachers lived to tell the
tale. But the phoenix did rise from the ashes.
Again it is turning from crude and heavy to fine
and elegant.
Blini- hot, thin pancakes.
Crisp on the bottom , White,
porous & soft “like the
shoulder of a merchant’s
daughter”.
Dessert

Polyot- flight
Pitiche moloko- birds milk
Shchelkunchik- nutcracker
Stralosfera kapriz- caprice
Nezhnost- tenderness

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