Overview of the Slavic Cooking

Posted on: 2013/12/02 | News & Events, Russian cuisine

Cuisine slave

A table which collapses under the weight of a wide variety of dishes, this is the way we could represent the generosity of the Slavic countries! The Russian food aims to be at the same time the “ethnology” of food, a memory book, a recipes collection. Custine, Dumas, Gautier and others, in their time, had been looking with perplexity or enthusiasm, at this culinary art which they consider often very exotic, while today the word “blini” is part of the common vocabulary.

A cooking which has evolved through history In the 9th century, the Vikings brought meats and smoked fish, grain alcohol and sour cream.

A century later, Vladimir the Great, by marrying a Byzantine princess, adopts oriental dishes. Mutton appears as well as the eggplant, the raisins, etc. From the neighbouring lands the sauerkraut arrived from the Germanic countries then the curds from the Tartars.

Poland, since the 14th century was a land of welcome for the Jewish populations banished from Western Europe, until the 39-45 war; all the cooking of this country keeps tracks of these Diasporas named Ashkenazi (to differentiate them from the Sephardic populations mainly exiled in North Africa).

Under Peter the Great, the French food and the “art de la table” enter into the palaces whereas, under Catherine II the German flavours were adopted: meats accompanied with fruits, bitter-sweet preparations.

But cereal and plants of the cabbage family were always the basis of a big part of the Slavic food. It is also necessary to take into account the influences of the Turkish and Mongolian world, on the south borders of the Slavic countries witch are Russia and Bulgaria.

The Slavic cooking is a generous cooking. Tables are abundantly furnished, and those who enjoyed a real borscht decorated with cream, a beluga caviar on its ice bed or an eggplant caviar with some pita bread followed by a Russian tea accompanied with baklavas, keep an unforgettable memory!

The Slavic cooking, coloured, economical and easy to realize, will add a festive touch to your table. It has many common points with the European and French cooking, partially because there were numerous French chefs at the court of the Tsars. Others recipes and food habits are very different, on the contrary.

Bortsch

Thus, the Ukrainians adore the salty raw bacon! A typical snack can simply consist in a slice of bacon on a piece of rye bread rubbed with garlic, and possibly some slices of cucumber. As grazing, we peck grilled sunflower seeds, sold almost everywhere by babushkas.

You will find on our site some traditional recipes, more or less known that you can try at home. Others will follow!

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