In short, Russian cuisine can be divided into four main eras:
Old Russian cuisine (IX-XVI centuries);
In the medieval period, most Russian drinks became national: mead, khmel, kvass, cider. Beer appeared in 1284. In 1440-1470, Russia discovered vodka made from rye grain. Until the 17th century, milk and meat were not popular. Meat boiled in shchi (cabbage soup) or for kasha was not even roasted until the 16th century.
Old Moscow kitchen (XVII century):
Beginning with Peter the Great, the Russian nobility borrowed some of the culinary customs and traditions of Western Europe. Wealthy nobles visiting Western European countries brought foreign chefs with them to expand their repertoire. It was at this time that minced meat was introduced into Russian cuisine – cutlets, casseroles, pates and rolls became very popular, along with non-Russian soups (Swedish, German, French), which appeared in the 17th century – solyanka, (beef soup) and rassolnik (potato and pickle soup) containing brine, lemons and olives appeared at the same time and were happily integrated into the kitchen. It was during this period that such well-known delicacies as black caviar and jellied salted fish appeared.
In the 16th century, the Kazan and Astrakhan Khanates along with Bashkiria and Siberia were annexed to Russia. New food products such as raisins (grapes), dried apricots, figs, melons, watermelons, lemons and tea made their first appearance, to the delight of the population. During the short growing season, even poor farmers could enjoy a variety of fresh fruits, as well as drying them for the long winter months. Foreign chefs cooked their national dishes, which harmoniously fit into Russian cuisine. It was also the time of German sandwiches, butter, French and Dutch cheeses.
St. Petersburg kitchen (late 18th century-1860s)
The French expanded the assortment of starters by adding a series of old Russian dishes of meat, fish, mushrooms and sour vegetables, the variety of which may surprise foreigners. Because cold weather could last up to nine months in some regions, preserved foods were a large part of Russian cuisine, and households stored as much food as possible for the long winters. This included smoking, salting, soaking, and fermentation. Cabbage can be used all winter to make shchi, or it can be used as a filling for dumplings. Soaked apples were often served to guests or in some side dishes. Pickled cucumbers were a main ingredient in many dishes, including several traditional soups. Salted and dried meat and fish were consumed after religious fasts and before festivals. Overall, it was a fairly Spartan diet, with most economic groups using what was available.
Traditional Russian meals are heavily influenced by stuffed meatballs, hearty stews, soups, potatoes, and cabbage:
+Borscht one of Russia’s best-known foods, a thick, cold stew made from beets and topped with sour cream
+Beef Stroganoff – strips of beef sautéed in a sauce of butter, white wine, sour cream (called ‘smetana’ in Russia), mustard and onions; eaten plain or poured over rice or noodles
+Sweet and sour cabbage: cooked in red wine vinegar, applesauce, butter and onion. Diced apples, sugar, bay leaves.
+Solyanka Soup: a hearty soup made with thick chunks of beef and/or pork, simmered for hours with garlic, tomatoes, peppers, and carrots
+Golubtsy.- Shredded or minced beef wrapped in cabbage and steamed/boiled until done; found throughout Eastern Europe
+Olivia. – a kind of potato salad made with pickles, eggs, bologna and carrots mixed with mayonnaise
+Blini: thin crepe-like pancakes topped with savory or sweet ingredients like minced meat, caviar, or apples
+Potato Okroshka.- Cold soup based on whey, potatoes and onions, garnished with dill; Vichyssoise (Often attributed to the French, it was actually created at the Ritz Carlton in New York in 1917 but of course disputed by French chefs, who insist they created it)
+Knish: mashed potatoes, ground beef, onions, and cheese stuffed into a thick batter and fried/baked
+Khinkali – ground beef and coriander dumplings
+Khachapuri: thick, crusty boat-shaped bread filled with a variety of melted cheese
+Zharkoye – a beef stew made with potatoes, carrots, parsley and celery, seasoned with garlic, cloves and dill; served hot with sour cream
+Pelmeni – dumplings made from thin unleavened dough, stuffed with minced meat, mushrooms and onions
+Shashlik – classic shesh kebab
+Tula Gingerbread – similar to our gingerbread, but may contain jam or nuts
+Pirozhki: pastries filled with meat, potatoes, cabbage or cheese, similar to Polish pierogi
+ Morozhenoe (rich ice cream); well hey…now you’re talking
+Chak-Chak (Russia’s attempt at making funnel cakes… did we make it up?)
You will notice a clear absence of fresh vegetable salads, seafood, pasta and rice, they are simply not part of their basic diet. And of course, Russia is not known for its desserts. Even Chicken kyiv is generally credited to various New York restaurants claiming to have created it, not to any native Russian chef or restaurant. (gosh…you can’t believe anything these days).
So the next time you’re in the mood for some borscht or a kinkali, you may have to whip it up yourself. There is neither a preponderance of Russian restaurants anywhere in the United States nor a desire for them. Few people think of blinis or knish when planning Sunday dinner. But who knows? You might discover a whole new world of cooking when you get into the Russian diet (OMG, that didn’t pan out!). Go for it.