Russian national cuisine is better to try once than read a hundred times!

Russian national cuisine is popular throughout the culinary world. Its success is based on three pillars: tasty, simple and useful! Prepare a complex dinner of the spring-summer season from traditional dishes will not be difficult.

Any lunch is usually taken with a salad. In Russia, the consumption of fresh vegetables was not Popular, they were more used directly in main dishes or pickles. However, a simple chopped onion with sour cream, salted to taste, is quite a traditional salad of Russian cuisine, because onion was in every vegetable garden, milk was in every house, which means that there was curdled milk and sour cream on every table.

National Russian cuisine is inconceivable without soups: solyanka, hangover, borsch, rassolnik, okroshka, soup, turkey, milkman, ear ... Oh, how many wonderful names caress us Russian rumor! On this inspired wave we will prepare with you the now forgotten hangover. This is a kind of soup of Russian national cuisine, usually served in taverns. In the 17th and 18th centuries, people who were ill from a plentiful feast were rejuvenated with a hangover. This soup was eaten not only after the holidays, but also in front of the banquet, which prevented him from spiraling.
So, for 10 servings we will need:
- boiled mutton or beef - gram 500;
- Pickled cucumbers - 4-5 pieces;
- Brine - 1 liter;
- apple cider vinegar - 1 tbsp. a spoon;
- ground black pepper;
- green onion-pen - 1 bundle;
- sour cream - 10 tablespoons.

Sequence of preparation: cut into small pieces chilled boiled meat. Large cut onions diagonally. We clean the cucumber from the skin and cut it into small cubes. Evenly put the prepared foods in deep plates and well season with black pepper. Mix the cucumber brine with apple cider vinegar and pour into each plate. We decorate with herbs, we put in all portions one tablespoon of fatty sour cream.

Can there be Russian national cuisine without pancakes? Of course not! Wheat, buckwheat, rye, oatmeal, mixed - golden, oily, thick and nourishing! And if the pancake with a bake (mushrooms, eggs, onions, apples, poultry, meat, berries, etc.), the consumer from pancakes and for ears not to tear off!

Prepare the wheat pancakes with apple pies:

We beat 3 eggs with three st. L. Sugar and 1 tsp. Salt to light foam. Add quick-acting yeast - a gram of seven, 70 g of melted butter and mix. Pour a gram of 300 wheat flour and mix again well. Now gradually add half a liter of milk. Russian national cuisine provides for kneading the dough strictly in the clockwise direction: "in the sun," - as they used to say in Russia.

We put the batter into a warm place. After about an hour, we mix and again leave it to "rest" for 30 minutes.

During this time we prepare the baking: we cut apples in thin layers. Add them to the dough before frying pancakes or spread thin semicircles of apples directly into the dough poured into the pan. When one side is baked, turn the pancake.

And finish the traditional lunch with a mug of drunken mead. The peculiarity of this dish of Russian national cuisine is that a mead is prepared long before its consumption - usually a year. We'll make cherry mead, which needs to stand for about three months. It is prepared simply:

Half a liter of water and 1 kg of honey is brought to a boil, stirring constantly. 2 kg washed Cherries without pits we put in a bottle and fill it with a cold honey broth. We close the neck of the bottle with a damp clean cloth and leave it for a few days warm. After that, we clean in the cold (cellar, for example) and the sample is removed not earlier than three months later.

Such a mead to treat one is a crime. However, as you know, business master.

For a long time the "Iron Curtain" has already collapsed, and Russian national cuisine is gaining popularity. And not only in foreign countries. Today, the heirs of the unique cooking increasingly pay attention to what their ancestors were preparing. Well, everything is known in comparison.