For the Love of Food (final)

Russia is mainly a northern country with long-lasting cold winter, which lasts approximately seven to eight months out of the year. Because of that, the main components of Russian cuisine are the ones with a lot of carbohydrates and fats, rather than proteins. Some of the top ingredients of a Russian meal are potatoes, bread meat and butter. Russian cuisine is also rich with ingredients such as mushrooms, berries and various grains. In Russia, there are a lot of woods and forests, especially in the north. These account for the abundance of berries and various kinds of mushrooms. Gifts of the forest for the Russian table.

Throughout centuries Russian cuisine has evolved into what it is today, rich in history and character. In the ninth century the Vikings introduced herring and preserving techniques. In the thirteenth century Mongol-Tatar brought with them the samovar (a tea-making and serving vessel), various spices and other culinary techniques for meat and dairy. In the eighteenth century Russian cuisine was influenced by western European cuisine. At first German, then Dutch and Fhrenc. In the time of Peter the Great fashionable cooks became common in Russia. Also saucepans, straining spoons and other essential kitchen utensils were introduced.

In spite of all the changes that were brought in by foreign chefs and cultures, the basics of Russian cuisine remained untouched. The most distinctive national features, such as lavish amounts of food on the table, diversity of starters, adherence to bread, assortment of fish and mushroom dishes and extensive choices of sweets, were conserved for centuries. Combination of outside influences and colder weather have lead to the development of some wonderful dishes such as borscht, which is a heavy vegetable soup with cabbage, beet and meat, or pelmeni, which are made from ground beef, pork and onions wrapped in dough and served with sour cream.

A traditional Russian meal consists of three dishes. To start out, a meat soup with vegetables and grains, such as borscht, solyanka or shchi. Then a dish with fish or meat served with garnish such as rice, buckwheat, potatoes or stewed cabbage. And last, but not least, a beverage such as compote, kvas, kissel or juice. Meals such as lunch and dinner were strictly observed, and the whole family would gather around the table, where everyone had their own designated place. Such a big meal was required, especially for the working class to sustain energy during or after a hard day's labors. Although today the meals aren't as big as they used to be, in most households dinner and lunch times still remain an important part of a family's life.

Russian cuisine is very important to many Russian families, even more so to families that have immigrated to other countries. Today we can find all kinds of establishments that serve and sell Russian food. As a Russian native, I love the food and everything about it, where it began and how it got to where it is today. I love going to the store and getting ingridients for some of my favorite dishes, that I share with my family.