What do Russians eat? The most important things are bread, milk, potatoes, cheese and sausages-"Five Leaders", cabbage, onions, carrots and beets-"Four donkey kong", and brown bread, vodka and caviar-"three musketeers".
As early as before liberation, Shanghainese called spindle-shaped salty bread "Russian bread". When I arrived in Russia, I realized that sweet bread with various tastes and strange appearance was used as tea, and only "Luo Song bread" with a slight salty taste was the "staple food" that local meals could not do without. Bread made of "hard wheat" and "strong wheat" produced here is very gluten-free, and it will not fall off when it is dry. As for milk, it is the favorite of Russians. The milk consumption in Russia is close to 65,438+0 liters per person per day. As early as the last century, cooking porridge with plain water instead of milk was regarded as a sign of extreme poverty here.
Khrushchev once simplified communism as "potato beef", which shows that Russians love potatoes. A spokesman for the Soviet Foreign Ministry once quoted an old saying: the shorter the speech, the better, and the longer the sausage. This shows their deep affection for sausages. Krylov, a Russian writer, told a fable that the fox lured the crow to open his mouth and cheated him out of his cheese. This shows that Russians regard cheese as synonymous with food.
Nowadays, in Moscow, you can buy everything from French cauliflower to Chinese food, from Turkish zucchini to Spanish sweet pepper, but local cabbage, onions, carrots and beets are still the cheapest and most delicious. Using this "four donkey kong" and beef to make red vegetable soup is mellow and delicious, full of Shu Tai flavor.
Black bread, vodka and caviar
To some extent, diet is a reflection of national characteristics. The Russian nation is rough and heroic, simple and honest, and its traditional diet is simple and straightforward. In the early days, Russians didn't have high demands on diet-plenty, heavy oil and hot food. Black bread and cabbage soup meet these three standards. A strong man engaged in manual labor has to eat two or three pounds of bread at a time, while hard and rough bread can only be swallowed with a lot of greasy cabbage soup.
Russian black bread has a thick shell, sour and salty taste and the color is like sorghum. People who don't know the situation think this is inferior food, and once regarded it as strong evidence that the Soviet people "suffered twice and suffered twice."
In fact, brown bread is not only full and nutritious, but also easy to digest, which is very beneficial to the stomach, especially suitable for meat dishes such as fish. This is because the yeast used for brown bread fermentation contains many vitamins and biological enzymes. Hundreds of years ago, Russians learned this truth through experience. From the Duke of alexander nevsky in the13rd century to the present, the main food of Russian soldiers has been black bread.
The most delicious thing is the bread baked in the countryside by the method handed down from our ancestors. Bread blanks big enough to hold a small washbasin are sent to a Russian oven with uniform temperature for slow baking, and the top grade is lollipop. In the ancient Russian countryside, you can make enough bread for a week at a time. This is because making bread is very troublesome, and dough mixing and fermentation take nearly two days. A big jar of noodles, weak hands, just wash your feet and jump in and kick.
Vodka is another portrayal of Russian national character. The direct meaning of vodka is "lovely water", and Russians have a special liking for it. Children and women are also included, and the per capita consumption here is100g per day. Vodka is generally 40 degrees, and together with brandy and whisky, it is the three largest spirits in the world. However, compared with whisky with ice and soda before meals and brandy sipped slowly after meals, Russians are much bolder to drink vodka, even if a large glass is full, it is "boring". Vodka tastes better when chilled. It's good with salted herring or black caviar, but the drinker doesn't need any appetizers. It is enough to drink a glass of wine and smell the smell of brown bread.
Europeans regard caviar as the first-class food, among which Russian products are the top grade. There are three kinds of caviar: gray (Pacific fish), red (salmon) and black (sturgeon). Gray tastes heavy, red is too fishy, and black is the best. Even in the 1950s, when the output of black caviar was 65,438+00 times higher than it is now, it was a rare enjoyment for Russians to eat a piece of bread coated with caviar and butter.
The richness and diversity of Russian cuisine are especially reflected in cold dishes, such as kimchi, salad, sausage, cheese, fish jelly, etc ... Family dinners often have nearly ten kinds of cold dishes. Dinner is usually without soup, followed by a cold dish, usually roast chicken, roast duck and grilled fish.
After eating the main course, the housewife takes off the knife, fork and plate, takes out the homemade big cake or sweet pie, jam, chocolate, fruit and ice cream, and makes a pot of strong tea. It's just a chat. What American missiles, Japanese bushido, China's reform and opening up ... Sometimes the host will play the guitar, and the guests will naturally sing Russian songs in multiple parts ... For Russians, eating is very important, but it is more important to take the opportunity to communicate with friends.
Russian food was originally very simple, as the saying goes, cabbage soup, oatmeal, Russian home cooking. However, Russians "take good advice", whether it's China jiaozi, sausages, English steaks, tartar's hoof, Ukrainian red vegetable soup, khao-Livije salad, etc., the imported foreign dishes have finally become Russian cuisine. Russian tableware was originally very simple. Everyone has a big wooden spoon in his right hand and a big piece of bread as a plate in his left hand. Cups, plates, knives and forks from western Europe only entered ordinary families in the19th century. In the early days, when farmers ate, parents sat at one end of a long table, housewives put a large pot of cabbage soup and buttered oatmeal in the middle and sat at the other end of the long table, while old people and children sat on both sides of the long table. Everyone scooped up the soup and sent it to their mouths with bread. Only after the head of the family scoops up the soup can the rest of the family take turns to drink the soup. If the child is "offside" or scoops up two spoonfuls of soup, dad will knock his forehead with a wooden spoon as an example.
In the 1980s, with Gorbachev's "opening up", foreign fast food such as McDonald's entered Russia, and customers in front of the first McDonald's in Moscow lined up for hundreds of meters ... Now, Beijing roast duck, Japanese cuisine, Korean barbecue and Turkish pancakes have all settled in Moscow. Of course, Russian food is the most reasonable price and the purest taste.
Although Russians, like European and American residents, mainly eat high-fat and high-calorie meat such as cream and meat, they also drink a lot of milk and its products and drink tea every day, which is very beneficial to reducing blood fat, losing weight and preventing cardiovascular and cerebrovascular sclerosis. Although China is mainly vegetarian, the proportion of people with cerebrovascular diseases and hyperlipidemia is very high. It may be related to eating less dairy products and drinking tea infrequently. Russian diet, dishes are still relatively rich, and the production is simple, and the time spent eating is not long. Nowadays, the pace of life is getting faster and faster, which can also be used for reference.
Pie plays an important role in Russian food. As an important dish, pie is essential in every important festival, such as New Year, baptism, birthday, naming day, wedding and funeral.
Russian pie has many meanings, such as "the sun", "great festival", "bumper harvest", "healthy children" and "happy marriage". An old Russian proverb says: Russians are accompanied by pies all their lives.
In Russia, there are not only various methods of making pies, but also the materials and shapes of pies are different.
Russian pie belongs to yeast fermented pie, which can be divided into yellow rice pie, buckwheat rice pie and flour pie according to the different raw materials used. There are many shapes of Russian pies, including triangle, square, rectangle, pizza-style exposed pies, semi-exposed pies, closed pies and so on. The names of pies are also very interesting, such as: "guliyev Ski Cake" is named after people; The purpose of the name is "wedding cake"; There are also "Chinese cabbage pie", "jam pie" and "milk residue cake" named after fillings ... Most pancakes are served with honey and strawberry sweet noodle sauce, and some pies can be served with tomatoes and cucumbers.
Pie is an ideal food or gift when drinking vodka or giving it to friends and relatives. When the children at home quarrel, the mother will make a big pie for everyone to share, which means "reconciliation is as good as ever". There is also a kind of pie called "wedding pie" in Russia. Its making method is very interesting and represents a special Russian custom.
When a couple of Russian youths are preparing to get married, on the wedding day, in addition to making all kinds of delicious food to entertain guests, both men and women must also make a traditional pie, which consists of pancakes and several fillings. The most special thing is the cover of this pie. When making the cake cover, the patterns made by the husband and wife will be different: the pattern of the cake in the husband's family should be made into a small human figure, which means "people are prosperous", while the pattern on the wife's side should be dominated by flowers, symbolizing beauty and loyalty. Look, the seemingly simple pie is full of deep blessings. ...
Kvas, a traditional refreshing drink for Russians.
Every country has its own favorite drinks. China people like tea, Germans and Czechs like beer, Americans like Coca Cola, French like cider and lemonade, and Italians like orange juice. The national wine of Russians is Gowasu.
Kvas is dark in color, sweet and sour, and smells of fresh rye bread. It is one of the non-alcoholic beverages. Kvas has a history of 1000 years in Russia, and it is still very popular today. In ancient times, people knew that it could quench thirst, effectively restore physical strength, make people energetic and help digestion.
Traditional Gowasu is made of malt (black malt and barley malt), rye flour, sugar and mint, but now it is made of bread and fruit, such as Gowasu-apple, lemon and cranberry.
Doctors and scholars want to know why Kvas is good for health. Some people say that this crop is effective, some people think that it is yeast added in bread making, and some people think that it is something added by Kvas. The debate has not stopped. Those who think that all the ingredients of Kvas are effective seem to be right. Its ingredients are: yeast, carbohydrates, protein, organic acids, various vitamins, enzymes and minerals.
In the past, Russians could not live without kvass for a day. Drink it at work, after work and before and after meals. No wonder its practice has aroused the interest of many countries in western Europe. In the international competition of Yugoslavia 1975, Kvas from Moscow scored 18, while the famous Coca-Cola scored only 9.8.