Russia -

Russia

Russian cuisine derives its rich and varied character from the enormous and multi-cultural area of Russia. Its foundations were laid by the peasant food of the rural inhabitants in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries and honey. Crops of rye, wheat, barley and millet provided the ingredients for the plethora of breads, pancakes, cereals, kvass, beer and vodka. Flavourful soups and stews are cantered on seasonal or storable produce, fish and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century.

Russia's vast expansions of territory, influence and interest through the 16th-18th centuries brought more refined foods and cookery techniques. It had been throughout this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines and liquor were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is very wide-ranging in technique, seasoning and combination.

From the time of Catherine the Great, every family of influence imported both the products and personnel-mainly German, Austrian and French to bring the finest, rarest and most creative foods to their table. That is nowhere more evident than in the exciting, elegant, highly nuanced and decadent repertoire of the Franco-Russian chef. Many of the foods which are considered in the West to be traditionally Russian actually came from the Franco-Russian cuisine of the 18th and 19th centuries and include such widespread dishes as Veal Orloff, Beef Stroganoff and Chicken Kiev.