Готовим дома

Готовим дома

Интересное из мира кулинарии

Где блины, там и мы, где с маслом каша, там и место наше.

Русская пословица

Еда с любовью

Национальная кухня любой страны если уж и не главное, то без сомнения важное её лицо, вобравшее в себя многовековые традиции и особенности жизни народа.Национальные кухни формировались с учётом воздействия географии и окружающего климата. Исходя из этих условий добывалось и выращивалось то, что в последствии становилось основой питания и жизни.

Никто не отменял и того соображения, что наибольшую пользу для человека представляет те продукты, которые произрастают в его климатической зоне. Конечно, иногда хочется побаловать себя чем-то экзотичным и оригинальным из кухни других народов, однако, не зря говорят, своя рубашка ближе к телу или то, что называется- где родился, там и пригодился, а потому милее русской кухни для расейской души ничего нет.

Первые записи о русской кухне относятся к 11 веку. О русской пищевой традиции, как о сложившемся понятии, можно говорить начиная с 15 века.

Испокон века Русь была прежде всего зерновая, рыбная, грибная, ягодная...

Русская кухня всегда отличалась от всех остальных обилием продуктов животного происхождения, разнообразных солений, салатов и выпечки. Даже самые простые отечественные каши и супы оказывают сильное положительное воздействие на процесс переваривания пищи, а огромное количество блюд из полезных овощных культур может удовлетворить самых взыскательных гурманов.

Традиционная русская кухня

Известный гурман Брийа-Саварен признавал только 3 кухни, в число которых входила и русская, а уж он-то знал толк в еде.

Справка от admin.  Брийя-Саварен (Брилья-Саварен) (Brilliat-Savarin), Жан Ансельм (1755–1826) – знаменитый французский эпикуреец и гастроном, кулинар и писатель. Удивительно, но Саварен не был ни поваром, ни гастрономом. Брийя-Саварен был философом и юристом. Но перед своей смертью в 1826 году он выпустил свой труд «Психология еды» («Физиология вкуса»). В этой книге он собрал коллекцию сведений о блюдах и еде: истории и анекдоты о гурманах и гурме, как вымышленные, так и реальные, собственные воспоминания и мысли. Саварен написал множество трудов по юриспруденции. Но, несмотря на это, Брийя-Саварен прославился именно благодаря этой книге. Она оказалась настолько интересной и остроумной, что была сразу же разобрана на цитаты и была обречена на успех. В ней Саварен рассказывал о еде не как об обыденном процессе, а как о своеобразном искусстве. 

Именно Брийя-Саварен принадлежит знаменитый афоризм: «Скажи мне, что ты ешь, и я скажу – кто ты».

Русская кухня — это не только щи да каша, хотя и эти блюда заслуживают внимания.

Прежде всего, русская кухня, славится своими первыми блюдами (хлебово): щи, солянки, рассольники (с солеными огурцами, грибами), кальи (рыбный или мясной суп, сваренный на огуречном рассоле), уха.
Картинки по запросу русская кухня
К некоторым супам, например, к ухе, принято было подавать выпечку — расстегаи.
В жаркое время на первое подавали разнообразные холодные супы: окрошку, ботвинью, тюрю.
К пирогам относились серьезно и обстоятельно. Приготовление кулебяки или курника требует времени и умения. Зато какой плюс: страна была ведущим производителем зерна, поэтому мука всегда была практически в любом доме, ну а начинка — исходя из наличия. Далее — фантазия и мастерство хозяйки.
Активно использовался творог, его добавляли в начинки ватрушек и шанег.
Проще с блинами, которые для многих давно стали визитной карточкой русской кухни. Блины пекли на масле, добавляли начинку или складывали в блинчатые пироги.

Картинки по запросу грибы маринованные
Особое место в русской кухне занимают грибные блюда: грибы не только варили или сушили, как в других кухнях, но и заготавливали впрок (солили).
Мясные вторые блюда, как правило, готовились по великим праздникам. Зато какое разнообразие: от котлет и жаркого из субпродуктов до целиком запеченного поросенка.
Зима на большей территории России длится чуть ли не полгода и грех было не использовать минусовые температуры для приготовления пищи. Например, холодца. Благо и на приготовление отборных кусков мяса не нужно.
Рыбная альтернатива холодцу — заливная рыба, осетрина, например. Хотя для меня лично в этом деле номер один это судак.
Картинки по запросу русская кухня
Запить трапезу тоже было чем: сбитни, квасы, морсы, мёды, водицы, сыворотка с изюмом и уваренный капустный сок, а также чай из высушенных листьев кипрея, то есть иван-чай.
Ценились и крепкие напитки: умели варить хмельные меды (медовуху), березовицу (сброженный березовый сок), квас, пиво.
В 15 в. научились делать «хлебное вино» — водку. К 16 веку водка стала предметом государственной монополии: в 1533 году в Москве, на улочке Балчуг, напротив Кремля, открылся первый царев кабак.
Разумеется, со временем русская кухня менялась, с появлением новых продуктов, изменялась рецептура, старые рецепты забывались. К счастью, все же сохранились рецепты, которые позволяют получить представление о традиционном русском застолье.

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