What ate people in the 16th century. That in Russia ate before the appearance of potatoes. Behavior at the table

Russian cuisine is characterized by the following features: the emergency constancy of the composition of the dishes and their taste gamma, strict canons of cooking. The origins of Russian cooking begin with the creation of grain porridge, primarily oatmeal, rye and national russian (that is, sour) bread from rye flour.

Already in the middle of the 9th century, he appeared that black, rye, nozzard and globular bread on a kvass starter, without which the Russian menu is generally unthinkable.

Following it, other types of national bread and flour products were created: Dezhni, Karavai, Satishes, Pancakes, Pies, Pancakes, Branches, Skys, Pyshki. The last three categories almost in the century later, after the appearance of wheat flour

Commitment to the kvass, acid reflected in the creation of the actual kvass, the assortment of which reached two-tens of species, very different from each other, as well as in the invention of the original Russian kissels of oatmeal, rye, wheat, which appeared almost 900 years earlier modern berry starch Kissel.

At the very beginning of the Old Russian period, all major drinks, in addition to kvass: all sorts of digestors (shot), which were a combination of bravery of various forest herbs with honey and spices, as well as honey and naked, that is, natural honey, resembled with berry juice or simply diluted juice and water to different consistency.

Porridge, though, were on the principles of their manufacture of fresh, but sometimes acidified with acidic milk. They also differed in diversity, divided by types of grain (shell, rye, oats, barley, buckwheat, millet, wheat), by types of grain crushing or its run-in (for example, barley gave three cereals: bunch, dutch, barley; buckwheat four: nucleus , Veligork, Smolensk, traveled; wheat, too, three: Correspondence, Corcot, Manna, etc.), and finally, according to the type of consistency, because the porridge shared on the crumbly, smear and casis (completely fluid)

All this made it possible to vary from 6-7 types of grain and three types of legumes (peas, beans, lentils) several dozen different porridge. In addition, various flour products did from the flour of these crops. All this bread-made, mostly flour food varied in the main fish, mushrooms, forest berries, vegetables and less often milk and meat.

Already in the early Middle Ages, a clear, or rather, a sharp separation of the Russian table for a lean (vegetable fish mushroom) and a rapid (egg meat). At the same time, a lean table included not all plant products.

So, the beets, carrots and sugar were excluded from it, also ranked for rapid food. Cutting the edge between a rapid and lean table, burning apart from each other with an impassable wall of products of various origin and strictly preventing their mixing, naturally led to the creation of original dishes, such as various types of oars, pancakes, coupes (mushroom dumplings).

The fact that most days of the year from 192 to 216 were set in different years, caused a completely natural desire for a variety of lean table. Hence the abundance in the Russian national kitchen of mushroom and fish dishes, a tendency to use various vegetable raw materials from grain (s) to forest berries and herbs (sick, nettle, sorrel, swan, manner, etc.).

At first, attempts to diversify the lean table were expressed in the fact that every kind of vegetables, mushrooms or fish was prepared separately. So, cabbage, turnip, radish, peas, cucumbers (vegetables, known since the 15th century) were prepared and seized raw, salty (quashen), steam rooms, boiled or baked one separately from the other.

Salads and especially the Vinigrets were not at that time inherent in Russian cuisine and appeared in Russia only in the middle of the XIX century. But they were initially made mainly with one vegetable, which was why the names of the salad cucumber, beetted salad, potato salad, etc.

Mushroom dishes were subjected to even greater differentiation. Each type of mushrooms of freight, rims, hassle, whites, smurches and pectorists (champignons), etc., not only spilled, but also cooked completely separately. In the same way, it was the case with fish used in boiled, sluggish, salty, baked and less frequent in the fried form.

Sigovina, Thaymenina, Shchusina, Falusina, Somovina, Lososina, Osetin, Sevrenin, Beluzhina and others were considered each separately special, other dish, and not just fish. Therefore, the ear could be Okunevoy, Yershova, Namie or sterling.

The taste diversity of such homogeneous dishes was achieved by two ways: on the one hand, the difference in thermal and cold processing, as well as due to the use of various oils, mostly vegetable cannabis, nut, poppy, wooden (olive) and significantly late sunflower, and with another drinking spices .

From the latter, onions and garlic were used more often, and in very large quantities, as well as parsley, mustard, anise, coriander, bay leaf, black pepper and carnation, which appeared in Russia from the XI century. Later, in the XI early XII century they were supplemented with ginger, cardamomon, cinnamon, Airh (Irn root) and Saffron.

In the ancient period of Russian cuisine, liquid hot dishes appear, which received the general name of Hlebovk. Special distribution acquire such types of chleobov, like soup, praise, based on vegetation raw materials, as well as various stroks, assays, chatters, straws and other varieties of flour soups, which differed from each other only by consistency and consisted of three elements of water, flour and fat which sometimes (but not always) added, onions, garlic or parsley.

Sour creed and cottage cheese were also highlighted (according to the then terminology of cheese). The production of cream and oil remained until the XIV century unknown, and in the XIV-XV centuries these products were rarely prepared and were at the first pores of poor quality. Oil due to imperfect methods of knocking, cleaning and storing quickly hill.

The national sweet table consisted of berry and fusion and honey or honey-flour products. These are gingerbread and different types of intertwined, raw, but complicated dough (Kaluga dough, maltock, kulagi), in which a thin flavor effect was reached long, patient and labor-intensive processing.

For a modern person, his menu still depends on the thickness of his wallet. And, moreover, it was in the Middle Ages. Already by the owner's clothes, the house could be said with confidence that they would serve him at lunch.

Peter Breygel, the peasant wedding.

Many poor people have never tried dishes in life, which almost every day absorbed aristocrats.

The main and vital product was, of course, the grain from which the bread baked and cooked porridge. Among the many types of grain was popular and buckwheat, now almost forgotten in Germany. Bread ate in huge quantities - to a kilogram per day per person. The smaller the money was, the greater the bread in the diet.

The bread was also different. White and barley bread was intended for the rich, artisans ate oat bread, the peasants were content with rye. Monks Wheat bread for reasons Askise is not allowed, in exceptional cases the content of wheat in the flour should not exceed a third. In difficult times for baking, the roots were used: radish, onions, horseradish and parsley.

Vegetables in the Middle Ages ate relatively little: only in spring and summer. Basically, it was cabbage, peas, garlic, onions, celery, beets and even dandelions. Especially loved onions, which was considered useful for potency. He was necessarily rented on any holiday. Salads began to do in Germany only in the 15th century; Vegetable oils, vinegar and spices were brought from Italy as delicacies.

Cultivated vegetables also began relatively late, for a long time only monks were engaged. Apples, pears, plums, nuts, grapes, strawberries began to enter the menu only in the late Middle Ages. However, there are raw vegetables and fruits were considered harmful to health. To avoid pain in his stomach, they first cooked them for a long time, they were extinguished and rudely squeezed with vinegar and spices, the crude juice caused, according to a medieval person, a spleen disease.

As for meat, it was ate quite often, but to game (and the right to hunting) was the privilege of nobility. However, crows and eagles, beavers, and gophers were considered a child. Peasants and artisans ate beef, pork, lamb, chicken and horseback. Meat dishes were served with sauces whose recipes existed a huge amount. Especially popular was "green sauce" from plants, spices and vinegar. Only in the ashes and a passionate Friday should have abandoned meat. The quality of meat, which was imported into the city, was strictly controlled.

The most important ingredient of medieval cuisine was spices. They were added not only in food, but even in beer and in wine. People used victory to use local spices: dill, parsley, green onions, fennel, rosemary, mint. The rich goods allowed themselves from the East: Pepper, Muscat, Cardamon, Saffron. Prices for such spices were very high. For example, one nutmeg sometimes cost as much as seven fat bulls. Healing qualities were attributed to the spices.

From the 14th century from the east, raisins and dates, rice and figs began to carry. No trade was so profitable as trade in goods from distant countries. Of course, these exotic products were not affordable. Fortunately, the famous seasoning of the Middle Ages - mustard - grabbed and at home. In addition, the merchants often fraud: for example, a black pepper with mouse escorders, wild berries and grain mixed. The case is known when the Nurenbegian trader of the eyes of the eye for fake shaffn. But the rich people were forced to buy spices to maintain status. No wonder the saying of that time said: the sharper food, the richer the owner.

Woman carries water from the well. Tacuinum Sanitatis, 15th century.

But here the choice of sweets was very small. Speaking, the only sweetness was honey, and he cost expensive. I had to be satisfied with dried fruit. Sugar appeared in Germany only in Late Middle Ages, although in Asia it has long been eaten. Delicates was considered marzipans, they were sold in pharmacies.

Acute food, dried meat, saline fish - all this caused severe thirst. And although milk quenched her, people preferred beer and wine. Water from rivers and wells in the raw form was unsuitable for drinking, it was cooked with honey or boiled with wine.

Sugar sale. Tacuinum Sanitatis, 15th century.

Beer is one of the most ancient drinks. In the 8th century, only monasteries and churches received the right to cook beer. The most popular was wheat and oat beer. Some varieties added spices, herbs and even fir bumps. In particularly loved in the north of Germany, the Gagelbier beer was an integral ingredient was a plating a flaw, the use of which could lead to blindness and even to death, but banned this beer only in the 18th century.

In 1516, the variety of varieties was finished. In Germany, a law on the purity of beer, which acts to this day (by the way, was adopted in Nuremberg for the whole 200 years in Nuremberg).

Ensuring food has always been the most important issue in the life of people. Based on climatic conditions and and natural resources, every nation has a greater or lesser extent, hunting, cattle breeding and crop production developed.
Kievan Rus as a state formed in the 9th century of our era. By that time, the diet of the Slavs was a flour, cereal, dairy products, meat and fish.

From the cereals they grown barley, oats, wheat and buckwheat, a little later, rye appeared. Of course, the main product was bread. In the southern regions, it was baked from wheat flour, rusty received more spread in the northern extension. In addition to bread, pancakes, pancakes, cakes, on holidays - pies (often from pea flour). Pies could be with various fillings: meat, fish, mushrooms and berries.
Pies prepared either from fresh dough, such as used for dumplings and dumplings, or from sour dough. It was called, because really sweet (quas) in a large special ass - quashen. The first time the dough was kneaded from flour and well or river water and put in a warm place. A few days later, the dough began to bubble - it "worked" wild yeast, which is always in the air. Now it was an oven from it. Preparing bread or cakes, left a little dough in the square, which was called Zavskaya, and the next time the desired amount of flour and water was added to Zakvask. In each family, Zakvask lived for many years, and the bride, if she left to live in his own house, received in the dowry and quaschnye with Zavskaya.

Predated in Russia one of the most common sweet dishes was considered to be Kisel.In ancient Russia, Kischi was prepared on the basis of rye, oat and wheat decoctions, sour taste and having a grayish brown color than and reminded the color of the coastal loam of Russian rivers. Kissels were obtained by elastic, resembling a jelly, chore. Since the sugar in those days was not yet, honey, jam or berry syrups were added to the taste.

In ancient Russia, porridge were very popular. Preferably, it was wheat or oatmeal, from whole grains that were sprinkled for a long time in the oven so that they were soft. A large delicacy was rice (Sorochinskoye millet) and buckwheat, which appeared in Russia together with Greek monks. Porridges were refilled by creamy, linen or hemp oil.

An interesting situation in Russia was with vegetable products. What we use now - there was no and in risen. The most common vegetable was radish. She was somewhat different from modern and was more than more. Also massively disseminated turnip. These root roots were inserted, roasted and made from them a filling for pies. Also, the crown in Russia is known peas. He was not only cooked, but also made a flour from it from which pancakes and pies were baked. In the 11th century on the tables begins to appear onions, cabbage, several later - carrots. Cucumbers will appear only in the 15th century. And the usual passages: potatoes, tomatoes and eggplants came to us only at the beginning of the 18th century.
In addition, a wild sorrel and Swan died in Russia from plant food. The vegetation diet has complemented numerous wild berries and mushrooms.

From meat foods were famous to us beef, pork, chickens, geese and ducks. Conno ate little, mostly military during hikes. Often on the tables were meat of wild animals: venison, cabanitine and even bear meat. Also in food went partridges, rumbers and other game. Even spreading its influence the Christian church, considered invalid the use of wild animals in food, could not eradicate this tradition. The meat was roasted on coals, on a spit (arrogant), or, as most of the dishes, were extinguished by large slices in the oven.
Frequently often fished in Russia. Mostly it was a river fish: sturgeon, sterling, bream, pike perch, hero, perch. It was cooked, baked, dried and shed.

There were no soups in Russia. The famous Russian ears, borsch and Solyanka appeared only in 15-17 centuries. There was a "turkey" - the predecessor of the modern okhroshka, kvass with a naked onion and the bought bread.
In those days, as in our, Russian people did not avoid drinking. According to the "Tale of Bygone Years", the main reason for the refusal of Vladimir from Islam was a sobriety prescribed by that religion. " PITI", - he spoke, - " this is the joy of rules. We can not without this pleasure". Russian drinking for a modern reader is invariably associated with vodka, but in the era of Kievan Russia, they did not chase alcohol. They used three types of drinks. Kvass, non-alcoholic or slightly black drink, made from rye bread. It was something resembling beer. Probably he was traditional Slav's drink, as it mentioned in the records about the journey of the Byzantine Messenger to the leader of Hunnov Attila at the beginning of the fifth century, along with honey. Honey was extremely popular in Kievan Rus. He was cooked and drank both laity and monks. According to the chronicle, Prince Vladimir Red Sunshine I ordered three hundred honey boilers on the occasion of the opening of the church in Vasilev. In 1146, Prince Izyaslav II discovered in the cellar of his rival Svyatoslav five hundred barrels of honey and eighty barrels wine. There were several varieties of honey: sweet, dry, with pepper and so on. Dry and Wine: Wines imported from Greece, and, in addition to princes, churches and monasteries, they regularly imported wine to send Liturgy.

So there was an old Slavonic cuisine. What is the Russian cuisine and what's the connection with Staroslavansky? For several centuries, life, morals, were changed, trade relations were expanded, the market was filled with new products. Russian cuisine absorbed a large number of national dishes of various nations. Something was forgotten, or ousted by other products. However, the main trends of the Old Slavonic cuisine in one form or another have been survived to this day. It is the dominant position of bread on our table, a wide range of baking, cereal, cold snacks. Therefore, in my opinion, Russian cuisine is not something separate, but a logical continuation of the Staroslavl cuisine, despite the fact that he has undergone significant changes over the century.
What is your opinion?

Almost all Russian folk tales end with "honest peers" and "wedding". The princes of the feast are not less often mentioned in the ancient epics and legends about the heroes. But what exactly was the tables on these fellows, and which menu provided our ancestors a legendary "tablecloth-self-banner" in the "Prottofelny" era, we will try to figure out now.

Of course, the main food of the ancient Slavs was porridge, as well as meat and bread. Only here porridge were somewhat different, not as we used to see. Rice was a big wonder, it was also called the "Sorochinsky Prente", and it cost it the most expensive. Buckwheat (Greek, brought by Greek monks, from here and the name "buckwheat") ate in great holidays, but their own millet in Russia was always enough with an excess.

Ate, mostly oats. But oatmeal was prepared from solid purified grain, pre-walked it in the oven for a long time. Porridges were usually filled with either creamy or linen or cannabis oil. Sunflower oil appeared much later. Sometimes especially secured citizens of ancient times were used by olive oil, brought merchants from distant Byzantium.

About the cabbage, carrots and beets, not to mention tomatoes and cucumbers, it would seem, such invalid "Russian" vegetables and rooteploods, nobody heard in Russia and layers. Moreover, even the reptile bow, our ancestors did not know. Here garlic grew. Its even in fairy tales, let the promsters repeatedly mention. Remember? "It is in the field of the bull baked, in the side garlic pushed." And from vegetables, probably, only the radish comes to mind now, which is not sweeter, and the famous turnip, more easier than the steamy preparation of which many problems are often solved.

The extreme respect for our ancestors was also peas, from which not only soup was cooked, and porridge. Dry grains Molia in flour and baked pies and pancakes from pea dough.

It's not a secret for anyone that in Russia there is always in great honor there was a bread that even said that he was all his head. However, the dough for bread and for pies was preparing other than now, since there was no yeast.

Pieces baked from the so-called, "sour" test. They prepared it as follows: In a large wooden badge, called "Quash", started the dough from flour and river water, and left for several days in a warm place to dough skis. After a certain time, the dough began to swell and bubble, thanks to the natural yeast in the air. Of this test, it was quite possible to bake pancakes. The dough has never been fully used, always left it in the square on the bottom to, adding re-flour and water, make a new dough. Moroda, having moved to the house of her husband, also took a few test start from the native house.

The delicacy was always kisel. From him and the coast of "Milk Rivers" in fairy tales were made. Although it was in the taste of sour (hence the name), and not sweet at all. They prepared it from oatmeal, like the dough, but with a large amount of water, they were allowed to flicker, and then the sour dough was cooked until a dense mass was obtained, even though a knife drew. Fir Kisel with jams and honey.

Russian national cuisine has a very long history. It originated in the 9th century and since then has undergone a lot of changes. A unique geographical location was enormative on the process of its formation. Thanks to forests in it, there were many dishes prepared from the game inhabited there, the presence of fertile lands made it possible to grow agricultural crops, and the presence of lakes contributed to the fact that fish appeared on the tables of the local population. In today's publication, it will not only be said that they ate in Russia, but also discussed several recipes that have come down to this day.

Features of formation

Since Russia has long been a multinational state, the local population with pleasure studied by each other to culinary wisdoms. Therefore, each country has its own unique recipes, many of which have been preserved to our times. In addition, domestic hostesses were not shy to adopt the experience of overseas cooks, thanks to which many new dishes appeared in the domestic kitchen.

So, the Greeks and Scythians taught Russians to knead the yeast dough, the Byzantines told about the existence of rice, buckwheat and many spices, and the Chinese told about tea. Thanks to Bulgarians, local chefs learned about zucchini, eggplants and sweet peppers. And the Western Slavs borrowed recipes of dumplings, slats and boors.

During the reign of Peter I in Russia, they began massively growing potatoes. At about the same time, there were no previously plates and special containers designed for cooking on open fire.

Craises

What ate in Russia to potatoes, it was possible to learn specialists through excavations conducted in the territory of ancient settlements. In those found by scientists, texts are described that the Slavs of the time used exclusively vegetable food. They were engaged in agriculture and believed in favor of vegetarianism. Therefore, the basis of their diet was the cereal like oats, barley, rye, wheat and millet. They were roasted, swollen or grinding into flour. Fresh pellets were baked from the latter. Later, local hostesses learned to make bread and various pies. Since then no one knew about yeast, the baking was prepared from the so-called "sour" test. He was started in a surround peer of flour and river water, and then kept a few days in warmth.

Those who do not know that they ate in Russia to potatoes, it will be interesting that the menu of our distant ancestors consisted of a large amount of crumbly, steep porridge. In those distant times, they were cooked mainly of millet or solid purified oats. It was sunk to the ovens for a long time, and then squeezed with creamy, hemp or flax oil. The rice was then greatly rare and cost considerable money. The finished porridge was used as an independent dishes or in the form of garnings to meat or fish.

Vegetables, Mushrooms and Berries

For a long time, vegetable food remained the main thing from the fact that they were in Russia those who were closely engaged in agriculture. The main source of protein of our distant ancestors was bean. In addition, they were grown on their plots, radish, garlic and peas. From the latter, not only cooked soups and porridge, but also baked pancakes and pies. A little later, such vegetable crops such as carrots, onions, cabbage, cucumbers and tomatoes have become Russians. Local hostesses quickly learned to make various dishes from them and even began to harvest them for the winter.

Also in Russia, various berries were actively collected. They were not just eaten in a fresh form, but also used as the basis for jam. Since the hostesses of that time were not available sugar, it was successfully replaced with more useful natural honey.

They did not disperse Rusichi and mushrooms. We used much popular in that epoch, rims, boring, butter and white. They were collected in the nearest forests, and then shed in huge barrels, speaking with fragrant dill.

Meat and fish

Very long lived in the world with animals, because agriculture products were the basis of what ate in Russia before the arrival of nomads. It was they who taught our distant ancestors to use meat food. But at that time it was available not to all the segments of the population. On the tables of peasants and ordinary townspeople meat appeared exclusively on large holidays. As a rule, it was beef, horse or pork. Little rare was considered a bird or din. Large carcasses of deer painted lard, and then roasted on a spit. Small mining like a hare was complemented by vegetables and roots and languished in clay pots.

Over time, Slavs mastered not only agriculture, but also fishing. Since then, they have a one more option that it could be. There are a lot of rivers and lakes in Russia, which contains enough different fish. Caught prey was dried under the sun's rays to keep it for a longer period.

Beverages

A special place in the menu of the old Slavs was given to kvaas. They not only replaced water or wine, but also treated from indentation of the stomach. Also, this amazing drink was used as the basis for the preparation of various dishes like Botviny or Okroshka.

No less popular with our ancestors used Kisel. He was very thick and was not sweet, but an acidic taste. He was made of oatmeal, divorced by plenty of water. The resulting mixture was first keen, and then cooked until the thick mass was obtained, watered with honey and fir.

In Russia, it was very demanded beer. It was cooked from barley or oats, fermented with hops and were filled in particularly solemn holidays. In about the XVII century, Slavs learned about the existence of tea. He was considered a overseas dick and used in very rare cases. It was usually successfully replaced by more useful herbal fees, stewed cool boiling water.

Beetter kvass

This is one of the most ancient drinks, which enjoyed its particular popularity of Slavs. It has excellent refreshing properties and perfectly quenching thirst. For his cooking you will need:

• 1 kg beets.
• 3.5 liters of water.

Beets are cleaned from the peel and rinsed. The fifth part of the product treated in such a way is cut by thin circles and put on the bottom of the pan. The remaining roots are immersed in the same entirely. All this is poured by the required volume of water and boil until readiness. Then the contents of the pan are left warm, and after three days they are removed into the cold cellar. After 10-15 days, beet kvass is completely ready.

Pea mash

This dish is one of those that ate in ancient in Russia in the most ordinary peasant families. It is preparing from very simple products and has a high nutritional value. To make such a puree, you will need:

• 1 cup of dry pea.
• 2 tbsp. l. Oil.
• 3 cups of water.
• Salt (to taste).

Advanced and washed peas in advance are soaked for several hours, and then poured with salted water and boils until soft. A fully finished product is converted into a puree and squeeze oil.

Pork kidneys in sour cream

Those who are interested in that ate in worth paying attention to this quite unusual, but a very tasty dish. It is perfectly combined with various porridge and will allow a little variety of the usual menu. For his cooking you will need:

• 500 g fresh pork kidneys.
• 150 g thick nonclicat sour cream.
• 150 ml of water (+ a little more for cooking).
• 1 tbsp. l. flour.
• 1 tbsp. l. Oil.
• 1 Owka head.
• Any greens and spices.

Pre-stripped kidney-stripped kidney rinse and soaked in cold water. An hour after three, they are poured with a new liquid and send on fire. As soon as the water boils, the kidneys are removed from the pan, re-washed, cut into small slices and removed into the refrigerator. Not earlier than an hour later they are laid out in a frying pan, in which there are already flour, oil and crushed bow. All this is seasoned with spices, poured with water and extinguished until readiness. Shortly before the disable of fire, the dish is complemented by sour cream and sprinkled with chopped greens.

Summer from the turnp

This is one of the most popular dishes that our ancestors were alerts. It can be prepared today for those who love simple food. To do this, you will need:

• 300 g of turnips.
• 2 tbsp. l. Oil.
• 2 tbsp. l. thick rustic sour cream.
• 4 potatoes.
• 1 Owka head.
• 1 tbsp. l. flour.
• Water and any fresh greens.

Pre-washed and cleaned the reverse is treated with a grater and placed in a deep saucepan. There is also a finely choppedion and cold water. All this is sent to the fire and boiled up to half-year. Then they are sent to vegetables for potatoes and wait for them to soften. At the final stage, virtually finished chowder is complemented by flour and oil, it is briefly boiled and cleaned with fire. Served it with finely chopped greens and fresh sour cream.