Let them eat cake yet.
So said Marie Antoinette, queen of France, on the message that the peasants rioting in the streets because they have no bread. It has been over two centuries as an indictment of the arrogance of the nobility cited ? but in reality, the young queen can not get it, why, lacking bread, a man would not turn to cake. Thus, the separation between the tables of the privileged and the poor.
Nowhere is the separation was so obvious, but when in Russia the last century. While the rich dined on caviar, pheasant, chicken and creamed ice, farmers developed their own cuisine, which is known for its versatility and diversity in the face of the unprecedented resources at hand. If Russian cuisine first moved beyond its borders, it was the courts of the royal table that defines the food of the nation. But it is the so-called country cooking, which is the true heart of the nation.
There is no other nation or region in the world that makes so much soup. Russian regional cuisine, at least seven major categories of soups, ingredient and regions. From thin vegetable broth seasoned with herbs, too thick, hearty stews rich in meat and vegetable soup is a mainstay of the Russian cuisine. In many households there was a pot with schtschi on the back burner of the stove, simmering all day. Although it is technically ?cabbage soup?, the method of cooking is schtschi a flavor that is indescribable, but unmistakable. In poorer households may not schtschi ingredients except cabbage and onions have cooked on the stove and then ?drag? into the furnace brought the taste. A happy household could add everything from beans sausage to make fish, vegetables, a hearty, sour soup, which on the ribs and wakes your taste buds sticks.
Bread is staple food of other Russian regional cuisine, and there is nothing in the world to compare the Russian black rye bread. Heavy and meaty, with a characteristic taste ?sour?, Russian rye bread is almost hearty enough for a meal in itself. It?s the perfect bread to cured meats, pickled cabbage and sauerkraut in balance. Toasted and slathered with butter, the perfect breakfast good start to a day?s dipped in the soup, it adds texture and flavor, some of the thinnest soup on the thick, hearty stews of the northern steppes.
It is impossible to speak of Russian cuisine without mentioning the borscht. Another soup, this time based on red beets is served it in many ways throughout Russia. In Ukraine, for instance, borsch with frequently tomatoes, and added pork sausage and beef. In Kiev, borscht is often with sour cream and a pinch of cumin served. Each region has its own version, and everyone is very proud and protective of it.
Russian cuisine, like Chinese and European and American regional cuisine, is in fact a wealth of styles and recipes, with a bowl in Chechnya little resemblance to the same bowl in Leningrad. It?s wonderful, varied and tasty cuisine ? fit for more than the tables of kings. It is fit for the tables of the people.
Tags: Cuisine, Russian cuisineSource: http://oregonfarmblog.com/2011/05/russian-cuisine/
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