You can buy everything from French cauliflower to Chinese food, from Turkish zucchini to Spanish bell pepper, but the local cabbages, onions, carrots and beets are still the cheapest and most delicious. Using this "four donkey kong" and beef to make red vegetable soup, it tastes mellow and delicious, and it is full of Shu Tai.

brown bread, vodka and caviar

To some extent, diet is a reflection of national characteristics. The Russian nation is rough and bold, simple and sincere, and its traditional diet is simple and straightforward. Russians didn't have high dietary requirements in the early days-large amount, heavy oil and hot food. Black bread and cabbage soup meet these three standards. A strong man who does 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 oily cabbage soup.

Russian black bread has a hard crust, a sour and salty taste and a color like sorghum. People who don't know the situation think that this is poor food, and once regarded it as strong evidence that the Soviet people "suffer twice and suffer twice."

In fact, black bread is full, nutritious and 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 black bread fermentation contains many vitamins and biological enzymes. Hundreds of years ago, Russians learned this truth by experience. From the Archduke of alexander nevsky in the 13th century to the present, the main food of Russian soldiers has been black bread.

The best food is the bread baked in the countryside by the method handed down by our ancestors. Bread blanks big enough for a small washbasin are sent to a Russian-style oven with uniform temperature for simmering. When they are discharged from the oven, they knock on the bottom of the bread, and the top grade is bang bang bang. In the old Russian countryside, you could make enough bread for a week at a time. This is because making bread is very troublesome, and it takes nearly two days to mix flour and ferment. A big jar of noodles, not strong with your hands, simply washed your feet and jumped in and kicked them.

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 counted, and the per capita consumption here is 1 grams per day. Vodka is generally 4 degrees, and together with brandy and whisky, it is the three largest spirits in the world. However, compared with whisky with ice and soda water before meals and brandy sipped slowly after meals, Russians drink vodka much more boldly, even if it is full of a large glass, it is "boring". Vodka tastes better after being chilled. It's good to drink it with salted herring or black caviar, but the drinker doesn't need any appetizer. It's enough to drink a glass of wine and smell the black bread.

Europeans regard caviar as the first-class food, among which Russian products are the top grade. There are three kinds of caviar: grey (Pacific fish), red (salmon) and black (sturgeon). Gray tastes heavy, red is too fishy, and black is the best. Even in the 195s, when the output of black caviar was 1 times higher than now, it was a rare enjoyment for Russians to eat a piece of bread smeared with caviar oil and butter.

Russians are very warm and practical to their friends. No matter how rich or poor they are, no matter how good their cooking skills are, as the Russian proverb says, "What is in the stove, what is served on the table". Russians are courteous to guests, make an appointment one week in advance, and regular customers enter the door to shake hands and hug and put on comfortable felt slippers; A tablecloth and napkins must be laid on the dining table, and knives, forks and porcelain plates must be wiped without any water stains. Russian intellectuals pay attention to "the host is at home with the guest", drink whatever and how much they want, and never persuade them to drink; If you eat your favorite dish, the host will be happy. There are frequent toasts during the dinner, because Russians don't say that toasts are improper glasses. Don't forget to propose a toast to the hostess. Russian fathers usually don't leave the kitchen. In order to treat guests, the hostess may be busy for a day or two.

The richness and diversity of Russian cuisine is particularly reflected in cold dishes, such as pickled vegetables such as pickles, salads, sausages, cheese and fish jelly ... nearly ten kinds of cold dishes are often served at a family dinner. There is usually no soup for dinner, followed by a cold dish, which is usually grilled chicken, duck and fish.

After eating the main dish, the housewife removes the knife, fork and dish plate, brings out homemade big cakes or sweet pies, jam, chocolate, fruit and ice cream, and makes a pot of strong tea, which is 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 divide into multiple voices and sing Russian songs ... For Russians, eating is important, but it is more important to take the opportunity to communicate with friends.

Russian food is very simple, as the saying goes, cabbage soup, oatmeal, Russian home cooking. However, the Russians "take good advice", whether it is China jiaozi, wurst, British steaks, or Tatar mutton toes, Ukrainian red vegetable soup, car olivier salad ... the foreign dishes that are constantly introduced have finally become Russian cuisine. Russian tableware was originally very simple. Everyone held a big wooden spoon in his right hand and a large piece of bread in his left hand as a dinner plate. Cups, plates, knives and forks from western Europe only entered ordinary families in the 19th century. In the early days, when farmers ate, parents sat at one end of the long table, housewives put a large basin of cabbage soup and oatmeal with butter in the middle, and sat at the other end of the long table, while the old man and children sat on both sides of the long table. Everyone scoops the soup and then sends it to their mouth with bread. Only after the head of the family scoops the soup can the rest of the family take turns. If a child is "offside" or scoops two spoonfuls of soup, dad will knock him on the forehead with a wooden spoon as an example.

In 198s, foreign fast food such as McDonald's entered Russia with Gorbachev's "openness", and the customers who came 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, they drink a lot of milk and its products at the same time, and drink tea every day, which is very beneficial to reduce blood fat, lose weight and prevent cardiovascular and cerebrovascular sclerosis. Although vegetarian diet is the main ingredient in our country, the proportion of people with cerebrovascular diseases and hyperlipidemia is very high. It may be related to eating less dairy products and drinking tea is not common. Russian-style diet, dishes are still relatively rich, and the production is simple, and the time spent on eating is not long. Today, the pace of life is getting faster and faster, and it can also be used for reference.

Russian-style pies have been with Russians all their lives.

Pies play an important role in Russian food. Pie, as an important dish, is essential for every important festival, New Year, baptism, birthday, naming day, wedding and funeral.

Russian pie has many meanings, such as "the sun", "great festival", "bumper harvest", "children's health" and "happy marriage". An old Russian proverb says: Russians are accompanied by pie all their lives.

In Russia, there are not only various methods to make pies, but also differences in materials and shapes of pies.

Russian pies belong to yeast fermented pies, and according to the different raw materials used, they are divided into yellow rice pies, buckwheat rice pies and flour pies. There are many shapes of Russian-style pies, including triangle, square, rectangle, pizza-style exposed pie, semi-exposed pie, closed pie and so on. The names of pies are also very interesting, such as: "Guryevski Cake" named after people; Named after the purpose is "wedding pie"; There are also "cabbage pie", "jam pie" and "milk residue cake" named after the stuffing ... Most pancakes are served with honey and strawberry sweet sauce, and some pies can be served with tomatoes and cucumbers.

When drinking VODKA or giving it to friends and relatives, pies are ideal food or gifts. 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 in Russia called "wedding pie", which has a very interesting method of making and represents a special Russian custom.

When a couple of Russian youths are going to get married, on the wedding day, in addition to making all kinds of delicacies to entertain guests, both men and women have to make a traditional pie, which is made of pancakes and several kinds of fillings. And the most special thing is the cover of this pie. When making pie covers, the patterns made by the husband and wife will be different: the pattern of the pie in the husband's house should be made into a small human figure, indicating that "people are prosperous", while the pattern of the wife's side should be mainly flowers, symbolizing beauty and loyalty. Look, the seemingly simple pie is full of deep blessings ...

Kvas, a traditional refreshing drink of Russians

Every nation has its own favorite drink. China people admire tea, Germans and Czechs love beer, Americans like Coca-Cola, French prefer cider and lemonade, and Italians prefer orange juice. The national drink of Russians is Kvas.

Kvas, with deep color, sweet and sour taste, exudes the fragrance of fresh rye bread and is one of the non-alcoholic beverages. Kvas has a history of more than 1 years in Russia, and it is still popular today. In ancient times, people knew that it can quench thirst, effectively restore physical strength, make people energetic and help digestion.

The traditional Kvas is made of malt (black malt and barley malt), rye flour, sugar and mint, but now it is made of bread and fruit Kvas-apples, lemons, cranberries and so on.

both the doctor and the scholar want to know why Kvas is good for health. Some people say that this crop works, some people think that it is yeast put in bread making, and some people think that it is something added by Kvas. The debate has not stopped. It seems that those who think that all the ingredients of Kvas are effective are 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 in Yugoslavia in 1975, Kvas from Moscow scored 18 points, while the famous Coca-Cola scored only 9.8 points.