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ГАПОУ ПО ПМПК ТОРГОВО-ЭКОНОМИЧЕСКОЕ ОТДЕЛЕНИЕ National dishes in Russia. (Национальные блюда России.) Проект выполнила: студентка гр. 15ТЭО12к Довбыш А. М. Куратор проекта: Шилина О.А. Пенза 2016г.
Plan: 1.Features of the national cuisine 2. Cold dishes and snacks 3.Soups 2.1. Cold soups 2.2. Hot soups 4. Main dishes 5. Drinks 5.1. Colf drinks 5.2. Hot drinks 6. Pies and pancakes 7. Bibliography
National dishes in Russia National dishes in Russia
1.Features of the national cuisine Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse,as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews full of flavor are centered on seasonal or storable produce, fish and meats.
2.Cold dishes and snacks In the first place to the cold meals and snacks include salads , which usually include a wide range of boiled , pickled , marinated and raw vegetables , raw and pickled vegetables. Note that cold snacks are made of light and low-fat products.
3.Soups Soups have always played an important role in the Russian meal. The traditional staple of soups such as shchi , ukha , rassolnik , solyanka , botvinya , okroshka , and tyurya was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others. Russian soups can be divided into at least seven large groups.
3.1.Cold soups Okroshka is a cold soup based on kvass or sour milk. Okroshka is also a salad.
Tyurya is very similar to okroshka, the main difference being that instead of vegetables, bread is soaked in kvass.
Botvinya is another type of cold soup. The name of the soup comes from the Russian word botva, which means "leafy tops of root vegetables"
3.2.Hot soups Shchi is a Russian style of cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.
Ukha is a clear Russian soup, made from various types of fish such as bream, wels catfish, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed
4.Main dishes Traditionally, to main courses include: burgers, zrazy , various meat rolls , fish frying and other fish dishes , baked , stewed and roasted meat , stuffed peppers , stuffed cabbage rolls , casseroles , etc. . .
Pelmeni are a traditional Eastern European dish usually made with minced meat filling, wrapped in thin dough .
Kotletya а Western European dish popular in modern Russian households, are small pan-fried meat balls, not dissimilar from Salisbury steak and other such dishes.
5.1.Cold drink is a drink that typically contains carbonated water, a sweetener, and a natural or artificial flavoring.
5.2.Hot drinks Russian peopl like to drink herbal teas. It is very tasty and healthy drink made with herbs.
6.Pies and pancakes
Pirozhki. made of either yeast dough or short pastry. They are filled with one of many different fillings and are either baked or shallow-fried .
Blini are thin pancakes made with yeasted batter which are often served in connection with a religious rite or festival.
7.Bibliography 1 .История России с начала XVIII до конца XIX века/Под ред.А.Н. Сахарова, М.: АСТ, 1996. 2. Кулинария: теоретические основы профессиональной деятельности. Учебное пособие/О.М. Соловьева, Г.К. Миронова, А.П. Елепин. - М.: Академкнига, 2007. - 205 с. 3. Мясные блюда / В.Т. Кузьминов, А.Т. Морозов, - М.: Изд-во "Экономика", 1974. 4.https://en.wikipedia.org/wiki/Russian_cuisine