Russian cuisine is rich and varied, but some of its traditional dishes have become undeservedly forgotten over time. In our article, we revive the history and tastes of 10 such dishes, including kalia, fish soup and beer soup. Discover wonderful recipes that were part of the daily life and festive table of our ancestors. Each dish is accompanied by historical paintings by Russian artists illustrating the Russian feast. These works of art not only recreate the atmosphere of those times, but also help to better understand the cultural significance and place of these dishes in Russian history and traditions. Immerse yourself in the world of ancient recipes and rediscover the unique culinary heritage of Russia Painting “Boyar Wedding”, 1883, artist Konstantin Makovsky Beer soup Mix good beer half with grape wine, add chopped lemon zest, sugar, set on fire. and cook. Beat the cooked soup with egg yolks, sprinkle with sugar and cinnamon, serve with white bread croutons fried in beef butter. “Culinary Calendar”, St. Petersburg, 1828. Painting “Boyar Wedding”, 2004, artist Vasily Vasilyevich KuraksaKalyaBeef kidneys; peeled bacon, cut into slices, pickled cucumbers without skin and onions too. When the kidneys are half ready, add cucumbers and onions, complete the marmalade, season with salt and pepper. Levshin V. A. “Cooked in Russian.” M., 1816 “Feast at Prince Vladimir”, artist N. Karazin Ushnoe Chop the head of a lamb or calf, boil in water with onions, carrots or turnips, finely chop, add salt, beat with a light stick (lightly toasted flour). Levshin V.A. “Cooked in Russian.” M., 1816. “Rite of the Kiss” 1895. Artist Konstantin Makovsky Clean the beef tripe, soak and wash it, but do not cut it, just turn it inside out, and when it is properly cleaned, turn it over again, as before. . After this, cook in water, but not for long, just until it boils. Fill with the following filling: chop the onion with a small amount of zucchini from the bones or ham fat, add grated white bread fried in cow butter, season with ginger, pepper and nutmeg, mix. Having filled the tripe, sew it up and boil until it becomes soft. After removing the broth, cool and fry in a frying pan, brushing with butter, until golden brown.”Culinary Calendar, St. Petersburg, 1828. Easter table. 2005 year. Artist Mikhail Shankov Light sausages Take boiled beef or veal lung, 10 or 12 onions and half a kilo of beef kidney bacon: chop everything finely, put it in a saucepan, throw in four eggs, pour in a little milk and fry with lard. or beef butter, add salt and pepper, ginger and nutmeg; stir, remove from heat and pour over cleaned beef intestines. After tying the sausages, boil them in water and then fry them. Allow the sausages to cool before frying. Serve with sauerkraut. “Culinary Calendar”, St. Petersburg, 1828. Feast of the heroes at the dear Prince Vladimir. 1888 Artist Ryabushkin. Chicken stuffed with eggs. Pluck a young chicken, remove its skin and gut it, making as small a cut as possible on the belly. Rinse thoroughly, salt the inside and sew up the cut. Beat the eggs with a whisk with milk, add finely chopped dill and pour the mixture into the chicken through the neck. Sew up the hole. Bake the chicken in the oven or oven Levshin V. A. “Cooked in Russian.” M., 1816. “New owners” 1913. Artist Nikolai Petrovich Bogdanov Veal brain buns Finely chop the boiled veal brains, mix with grated white bread fried in cow butter, add eggs, season with nutmeg, add chopped parsley, a spoonful of sour cream and knead the dough. Form round buns and fry in butter until golden brown. Serve with sauce. “Culinary Calendar”, St. Petersburg, 1828. Rural Brotherhood. Early 1890s. Artist Pryanishnikov. Veal liver in a thin sauce Cut the veal liver into slices, sprinkle with salt and let stand for a while, then wipe off the salt with a rag, roll the slices thickly in flour, fry in fresh bacon until golden brown, but so that they are browned. do not dry out, but remain juicy (fry over high heat). After this, add cow’s butter with a spoon of flour to the pan, dilute with meat broth, grape wine and vinegar, season with crushed cashew nuts, ginger, lemon zest and sugar so that the sauce becomes sweet and sour, cook until thick and finally. add a spoonful of fresh lard. Serve the liver in this sauce “Culinary Calendars”, St. Petersburg, 1828. Feast of Ivan the Terrible in Alexandrovskaya Sloboda. 1994 Artist Yuri Sergeev Buns with veal Finely chop the veal with the addition of beef marrow from the bones and onions, season with pepper, nutmeg and a small amount of saffron, add flour and three tablespoons of cream, as well as melted beef butter, two eggs and a lot of chopped lemon Mix everything. Form small dumplings and boil them in boiling meat broth. For the sauce, pour flour into cow’s butter, dilute with meat broth, add chopped lemon, spices and cook until thick. Serve dumplings with sauce. “Culinary Calendar”, St. Petersburg, 1828. “Wedding in Toropets” 1730. Unknown artist. Fried pork leg. Clean the legs thoroughly, boil in water until soft, and place in cold water to cool. Take crumbled white bread, sprinkle with pepper and ginger, add two eggs, a piece of cow’s butter, a little sugar and add grape wine. Melt some beef butter, add one egg yolk, spread it on each leg, and then cover with the prepared mixture. Place in a frying pan with butter, coat the top of the legs with butter, crumbled egg yolk, sprinkle with grated white bread and fry in the oven until golden brown. You can serve sour sauce with grilled meat. “Culinary Calendar”, St. Petersburg, 1828.
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