The History of Russian Traditional Food
Traditional Russian food evolved reflecting the availability of ingredients. Berries, mushrooms and root vegetables were accessible to all Russians regardless of socioeconomic background. Dairy products, including sour cream and farmer's cheese or "tvarog," were also ubiquitous. Most meats were a luxury, although fish were plentiful. Does this Spark an idea?
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Pelmeni
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Called "Siberian dumplings," pelmeni was likely introduced to Russia by the Mongols in the 13th century. Stuffed with ground meat, onions and seasoning, pelmeni were convenient because they did not spoil easily.
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Beef Stroganoff
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In this dish, beef is cooked with mushrooms, onions and sour cream. Although it bears the name of a 19th-century count, food historians believe that beef stroganoff predates him by many years.
Borscht
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Borscht, or beet soup, has been a staple throughout Russia and Eastern Europe since the Middle Ages. The primary consumers of borscht were peasants because of the ease of beet cultivation and storage.
Caviar
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If borscht was the food of peasants, then caviar (specifically sturgeon eggs) was the food of the nobility. Russian tsars taxed fishermen in caviar, and legend has it that Nicholas II received 11 tons of caviar annually.
Bliny
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Both aristocrats and peasants have been eating these thin, crepe-like pancakes since the 16th century, if not earlier. They can be filled with anything--jam, mushrooms, cheese or caviar.
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- Photo Credit "Unborn fish" is Copyrighted by Flickr user: wili_hybrid (Ville Miettinen) under the Creative Commons Attribution license.
