The History of Russian Food & Drink
Russian cuisine has been shaped by geographical, religious and external cultural influences. From early peasant cooking, usually a soup from a thin broth of water and vegetables, to substantial meat stews, Russian food and drink reflects its history. Does this Spark an idea?
Other People Are Reading
-
Climatic Influence
-
Russia's long, cold winters have been a major influence on Russian food. Historically, survival depended on consumption of high levels of slow-burning carbohydrates and fat from meat sources to provide warmth and energy. Because rye was the ideal grain for planting during the short, unpredictable growing season, bread was often made from rye, a staple in the Russian diet as well as beans, lentils, peas, cabbage and mushrooms.
Pagan Influence
-
Since pagan times, pancakes were traditionally considered a ritual food, representative of the sun and its life giving powers. Pancakes were eaten in the spring during "Pancake Week," a tradition maintained today.
-
Orthodox Culture
-
Orthodox culture greatly influenced Russian cuisine until the end of the 19th century. Orthodox culture restricted foods comprised of milk, eggs and meat during Lent, so fish, mushrooms, vegetable and berry courses were substituted.
External Influences
-
The Vikings introduced herring and preserving techniques in the 9th century, and later the Mongol-Tatar invaders in the 13th century brought the samovar (a metal vessel for boiling water and making tea), which made tea an integral part of Russian culture.
-
References
- Photo Credit Russian solyanka - spicy soup of vegetables and meat with lemon image by Arkady Chubykin from Fotolia.com
