So, Russian cooking can be separated into four principle periods:
Old Russian food (ninth sixteenth hundreds of years);
In the medieval period most Russian refreshments turned national: mead, khmel, kvass, juice. Brew showed up in 1284. In 1440-1470s Russia found vodka produced using rye grain. Until the seventeenth century milk and meat were not mainstream. Meat bubbled in shchi (cabbage soup) or for kasha was not in any case simmered until the sixteenth century.
Old Moscow food (seventeenth century):
Beginning with Peter the Great, Russian honor-ability acquired some of West European culinary traditions and conventions. Rich nobles who visited nations in Western Europe carried remote cooks with them to extend their collection. It was right now that minced meat was brought into Russian food: slashes, dishes, pates and rolls turned out to be very well known, alongside non-Russian (Swedish, German, French) soups, which showed up in the seventeenth century: solyanka, (hamburger soup) and rassolnik (potato and pickle soup) containing saline solutions, lemons and olives showed up simultaneously and were happily coordinated into the cooking. It was during this period that such outstanding indulgences as dark caviar and salted, jellied fish showed up.
New nourishment items
In the sixteenth century Kazan and Astrakhan Khanates alongside Bashkiria and Siberia were added to Russia. New nourishment items, for example, raisins (grapes), dried apricots, figs, melons, watermelons, lemons and tea showed up, a lot to the joy of the masses. During the short developing season, even poor ranchers could appreciate an assortment of crisp natural products, alongside drying them for the long winter months. Remote gourmet specialists cooked their national dishes, which amicably fitted in Russian food. There was additionally the season of German sandwiches, margarine, French and Dutch cheeses.
St Petersburg food (part of the bargain century-1860s)
The French extended the collection of starters by including various old Russian meat, fish, mushroom and sharp vegetable dishes the assortment of which can be an amazement for outsiders. Since chilly climate could keep going up to nine months in certain locales, safeguarded sustenance’s were a huge piece of Russian cooking, and family units would store however much nourishment as could be expected to keep going through the long winters. This included smoking, salting, splashing, and aging.
Cabbage – the base of Russian cooking
Cabbage could be utilized all winter to make shachi, or be utilized as a filling for dumplings. Drenched apples were regularly served to visitors or in some side dishes. Salted cucumbers were a principle fixing in numerous dishes, including a few conventional soups. Salted and dried meat and fish were eaten after religious and pre-occasion fasts. By and large, it was a quite simple eating regimen, with most financial gatherings utilizing what was accessible.