Culinary History and Traditions of Russian Cuisine

Introduction

When one considers Russia, it is important to remember that it is a very large country whose nature and composition have changed considerably over time. It is a country spanning two continents that, for a period, extended across three. This vast territory has produced different cuisines in different regions, with alterations to culinary practice occurring even at the local level. Any general commentary on Russian cuisine must therefore remain broad in order to be reasonably accurate.

Geographical Influences on Russian Cuisine

When one thinks of a Russian kitchen, what are the first associations that come to mind? Is it vodka with caviar? Or is it vinaigrette — the "Russian salad" — with patties stuffed with jam, mashed potatoes, mushrooms, and onions? Traditional Russian cuisine is an important part of Russian national culture, drawing interest both within Russia and across the world. Some recipes are centerpieces of its vast culinary repertory. It is important to appreciate Russian national cuisine in all its authenticity and originality: some recipes are very ancient, reaching back to remote antiquity, while others developed later, in the 18th and 19th centuries.

The most important ingredient in Russian cuisine has always been bread. The most famous variety is rye bread, which is relatively uncommon elsewhere in the world, alongside rolls, buns, blini, and pancakes — all of which appeared in Russia by the end of the 9th century. There is no dinner without bread, according to the Russian saying. Wheat loaves are available in dozens of varieties, and Russians eat more rye bread than any other nation in the world, making it a defining peculiarity of the Russian diet.

In earlier centuries, grain — comprising wheat, rye, oats, and millet — was the main foodstuff in Russia. Russian people have engaged in cultivation from time immemorial, which is why bread played such an important role in their diet. A festive table in old Russia could not be imagined without pies and other pastries. Pies were prepared with cooked cereals, alongside pancakes and baked puddings. Cattle-breeding was also popular in Russia, as was hunting, which provided a wide choice of meat dishes including wild game and fowl.

Large areas — particularly in the north of Russia — have always been covered by forests abundant in berries and mushrooms, providing what Russians call the "gifts of the forest" on the table. Fish courses were equally important: Russian cuisine has long been famous for its diverse fish delicacies, as rivers, lakes, and seas yielded plentiful, tasty, and nourishing food.

Over the centuries, growing contacts with Western countries brought many changes to Russian cooking. During the reign of Peter the Great, the use of contemporary cookware became widespread in Russia, including saucepans, frying pans, straining spoons, and other kitchen utensils. By the beginning of the 19th century, Russian cooks had developed a variety of sauces and dressings for which French cuisine had previously been famous. These changes introduced horseradish and mustard as significant additions to the traditional Russian spice palette, and they definitively enriched Russian cookery.

Russian cuisine has thus absorbed several other culinary traditions, including Tatar-Mongol, Italian, English, French, and American influences. Certain differences remain, however. It is not customary in the traditional Russian kitchen to mix various ingredients together as is done in the West. In earlier times, people ate just one variety of vegetable at a time — whether fresh, boiled, or baked cabbage; pickled vegetables; peas; radish; or cucumber — each served separately at the table. These dishes were made piquant with spices and various oils. Only later did meat dishes enter the Russian kitchen in force, including the Caucasian shashlik, Siberian ravioli, and ultimately the renowned Russian beef Stroganoff.

Foreign Cultural Influences on Russian Cuisine

Many items associated with Russian cuisine actually originate abroad. Vodka, for instance, originates from Italy and was brought to Russia only in the 14th century. Caviar, though emblematic of Russian culture, is rarely available and is not served on ordinary days. Yet according to Russian custom, a festive table is incomplete without a bottle of vodka. Russians have historically been hearty drinkers; in their view, the best whiskey comes from Scotland, the best port from Portugal, and the best wheat vodka from Russia. The variety on offer is remarkable, ranging from the clear, colorless Moskovskaya and Stolichnaya to all manner of bitters infused with herbs and spices. Similarly, vinaigrette and other salads were borrowed from Europe and became part of the Russian culinary tradition only during the 19th century.

It is patties alone that belong unambiguously to the original Russian culinary tradition. Another distinctly Russian custom is after-meal tea drinking, which shares similarities with China, where tea drinking continues throughout the day. The Russian tea tradition dates to the second half of the 16th century, when the Astrakhan and Kazan khanates merged with Russia. During the Soviet period, Russian cuisine was further enriched through the culinary traditions of the other allied republics of the union, while certain dishes became delicacies simply because of shortages.

Original and varied, Russian cuisine is known for its exotic soups — cabbage schi and solyanka, which are made from assorted meats. Russians are enthusiastic lovers of pelmeni, small Siberian meat pies boiled in broth. Every experienced housewife develops her own recipes for pies, pickles, and sauerkraut. There is also a wide variety of mushroom preparations, reflecting the abundance of mushrooms in the Russian forests: they are fried, pickled, salted, and boiled.

Conclusion