"Russian food"
учебно-методический материал по английскому языку (9 класс)

Russian food

Русская еда

Soups have always played an important role in the Russian meal. The traditional staple of soups such as shchi (щи), ukha (уха́), rassolnik (рассо́льник), solyanka (соля́нка), okroshka (окро́шка).

Okroshka is a cold soup based on kvass or, less often, sour milk. The main ingredients of both types are vegetables that can be mixed with cold boiled meat or fish in a 1:1 proportion .

     Shchi (cabbage soup) had been the predominant first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these "poor" and "rich" variations were cooked in the same tradition. The unique taste of this cabbage soup was from the fact that after cooking it was left to draw (stew) in a Russian stove.

        The "Spirit of shchi" was inseparable from a Russian izba (log hut). Many Russian proverbs are connected to this soup, such as Shchi da kasha pishcha nasha (Russian: Щи да каша — пища наша, "Shchi and porridge are our staples"). It can be eaten regularly, and at any time of the year.

The richer variant of shchi includes several ingredients, but the first and last components are a must:

Cabbage.

Meat (very rarely fish or mushrooms).

Carrots, basil or parsley roots.

Spicy herbs (onions, celery, dill, garlic, pepper, bay leaf).

Sour components (smetana, apples, sauerkraut, ).

When this soup is served, smetana is added. It is eaten with rye bread.

Ukha is a warm watery fish dish. A minimum of vegetables is added in preparation, and in classical cooking ukha was simply a rich fish broth served to accompany fish pies (rasstegai, kuliebiaka, etc.). These days it is more often a fish soup, cooked with potatoes and other vegetables. A wide variety of freshwater fish is traditionally used.

Rassolnik is a hot soup in a salty-sour cucumber base. This dish formed in Russian cuisine quite late—only in the 19th century. About this time the name rassolnik was attached to it, originating from the Russian word "rassol" which means brine (pickle water). Pickle water was known to be used as base for soups from the 15th century at the latest.

Lapsha (noodle soup) was adopted by Russians from Tatars, and after some transformation became widespread in Russia. It comes in three variations: chicken, mushroom, and milk. Cooking all three is simple, including preparation of noodles, cooking of corresponding broth, and boiling of noodles in broth.

Borscht  is made of broth, beets, and tomato juice with various vegetables. Vegetables include onions, cabbage, tomato, carrots, and celery. Borscht always includes meat, usually beef in Russia

Pelmeni  are a traditional  Russian dish usually made with minced meat filling, wrapped in thin dough (made out of flour and eggs, sometimes with milk or water added).  Traditionally, various spices, such as pepper, onions, and garlic, are mixed into the filling.

Shashlyk is originally lamb (in some extent pork or beef) depending on local preferences and religious. Shashlik is  used in Russia as a food to be cooked in outdoor environment, similarly to barbecue in English-speaking countries.

Blini are thin pancakes made with yeasted batter which are often served in connection with a religious rite or festival. The word "blin" (singular of blini) comes from Old Slavic "mlin", which means "to mill". Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun during Maslenitsa (Масленица, Butter Week; also known as Pancake Week).

  Blini can be made from wheat, buckwheat, or other grains, although wheat blini are most popular in Russia. They may be topped with butter, smetana (sour cream), fruit preserves or caviar.

 Olivye! Russians prepare it on every holiday. It has become a great tradition here. This salad is sometimes called Russian salad abroad. And the name “olivye” has a French origin. It’s strange but in Russia this salad is considered to be a course brought to Russia by a French man Olivye. Of course it’s hard to say if it’s true or not. Besides olivye doesn’t have any relation to the French cuisine. It is prepared from boiled chicken, potato, carrot, conserved peas, pickled cucumbers, onion and mayonnaise.