Powered in 14 16th centuries in Russia. What ate in ancient Russia. Almond milk and marzipans

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.

The culinary traditions of the Russian people leave their roots in deep antiquity. Back in the pre-Christian Rus, when the carnival was celebrated and bloodless victims were sacrificed to the gods, such non-ever ritual dishes were known as porridge, pancakes, spring larks and others. Slavs were engaged in barking, they grown rye, barley, wheat, oats, millet. In the century, according to the statements of travelers, the Slavs "most of all sow millet." During the harvest, they take the wigble grains in the ladle, raise them to the sky and say: "Lord, you who gave us food so far, give us it and now in wealth."

A little later, the ritual porridge appears - Casca. She was preparing from grain with adding honey. The usual porridge of Slavs cooked from flour, for which grains were smeared, on water or on milk. Breads were baked from flour - first fresh pellets, and then kalachi and cakes cooked on honey.
In Russia, they were engaged in cultivation and garden crops. The most popular were cabbage, cucumbers, turnips, trouser and radish.

The ancient chronicles that told about the fate of the state, wars and disasters, nevertheless, sometimes mentioned facts, one way or another, related to food and nutrition.

Year of the 907th - in the annals among the monthly stage, wine, bread, meat, fish and vegetables are named (in those days, vegetables were also called fruits).

Year of the 969th - Prince Svyatoslav says that G. Pereyaslav is conveniently located - there are "vegetables are meticulous" from Greece and honey from Russia. Already at that time, the table of Russian princes and rich people decorated salted lemons, raisins, walnuts and other gifts of eastern countries, and honey was not only a daily food product, but also the subject of foreign trade.

Year of the 971st - during hunger the high cost was such that the head of the horse was worth half a year. Interestingly, the chronicler speaks not about beef, not about pork, but about Conin. Although the case occurs during the forced wintering of the troops of Prince Svyatoslav on the way from Greece, but the fact is still notable. So, there was no ban on eating conine in Russia, but used it, probably in exceptional cases. This is also talking about this and relatively small proportion of horse bones in the kitchen garbage, which are found archaeologists.

Usually, for the characteristic, as we now have said the "price index", the cost of everyday demand products is indicated. So, another chronicler reports that in the fault of 1215 in Novgorod, "there was turnips of WHO in two hryvnias."

Year of the 996th - Describes a feast on which there was a lot of meat from livestock and beasts, and the city, meat, fish, vegetables, honey and kvass were aboard and distributed to the people. Friend Roptala, that she has wooden spoons, and Prince Vladimir ordered to give them silver.

Year of the 997th - the prince ordered to collect on the handstone of oats, or wheat, or bran and commanded wives to make "Creatse" and cook Kisel.

So, in the grains you can collect many interesting information about nutrition in the X-XI centuries in our annals. Describing the simplicity of Mravov Prince Svyatoslav (964), the chronicler says that the prince in the campaigns with himself did not take and the meat did not cook meat, but she eaten thinly, beef or the animal, ate them, bakery on coals.

The frying on coals is the most ancient way of thermal treatment, characteristic of all peoples, and he is not borrowed from the peoples of the Caucasus and the East, but was used with deep antiquity. In historical literary monuments of the XV-XVI centuries, chickens, geese, hare "Vented" are often mentioned, i.e. on Spit. But still the usual, the most common way to prepare meat dishes was cooking and frying large pieces in Russian furnaces.

For a long time, cooking was a purely family. He was born, as a rule, the most eldest woman in the family. Professional cooks first appeared at the princely courtyards, and then already in monastic meadowers.

Cooking in Russia mediated in a special specialty only in the XI century, although the mention of professional chefs is found in the chronicles already in the x in.

In the Lavrentiev Chronicles (1074) it is said that in the Kiev-Pechersk Monastery there was a whole cook with a large state of the monks-cooks. Prince Gleb was the "elder cook" named Torchin, the first Russian chefs known to us.

Monastery chefs were very skilled. Prince Izyaslav, who visited the turns of the Russian land, a lot of visible, especially loved the "meals" of the Pechersk Inok. Even the description of the work of the chefs of that era is preserved:

"And the breaking in Vlasanzo and the Vsetuoli's Own Speech, and the George's deformity began, and Pomagat began to cook, cooking to the brotherhood ... and at the ratings of the goose to the cook, and the waters, water, firewood, and you will have other people from taking."

At the time of Kievan Rus, the cook were in the service of princely courtyards and rich houses. Some of them were even a few chefs. This is evidenced by the description of one of the houses of rich in the XII century, where many "skating" is mentioned, i.e. cooks, "working and deducting a seam".

The Russian cooks kept the tradition of folk cuisine, which served as the basis of their professional skills, as evidenced by the oldest written monuments - "Domostroy" (XVI century), "Painting to the Tsarsky Kushanyam" (1611-1613), the dining books of the Patriarch Filaret and Borina Boris Ivanovich Morozova, expendable monastery books, etc. In them are often mentioned folk dishes - soup, ear, porridge, pies, pancakes, kulebs, piers, kislets, kvass, naked and others.

The nature of the preparation of Russian cuisine is largely due to the peculiarities of the Russian oven, which is true as a focus of centuries and a simple urban people, and notable boyars, and landing peasants. Ancient Russia cannot be represented as without chopped, and without a famous Russian oven.

The Russian oven has always been turned to the door, so that the smoke shortly can get out of the outdoor doors in the Seni. The furnaces in Kurkiy skews were large, in them you could prepare several evaches at the same time. Despite the fact that the food sometimes gave the smoke slightly, the Russian ovens had advantages: dishes prepared in it were distinguished by a unique taste.

The features of the Russian furnace are caused by such features of our kitchen, like cooking dishes in pots and piglocks, roasting fish and birds with large slices, abundance of stewed and baked dishes, a wide range of baked products - pies, bruggles, pleate, cougar, etc.

From the XVI century, we can talk about the differences in the kitchen of monastic, rural and royal. In the monastery played the main role of vegetables, herbs, greens and fruits. They constituted the basis of the power of monks, especially during posts. The rural cuisine was less rich and diverse, but also exquisite in its own way: at least 15 dishes were supplied for the festive dinner. Lunch in general - the main trapez in Russia. In the old days in more or less rich houses on a long table from strong oak boards, covered with an embroidered tablecloth, in turns served four dishes: a cold snack, soup, second - in an exharation time is usually meat - and pies or pies that firing on dessert ".
Snacks were very different, but the main among them were all sorts of salads - a mixture of finely cut vegetables, usually boiled, in which you could add whatever - from an apple to cold veal. They occurred from them, in particular, known to every Russian house Vinaigrette. By the end of the XVII century, a jelly became popular (from the word "student", that is, cold: first, the jelly and should be cold, otherwise it will spread in a plate; secondly, it was usually in winter, from Christmas to baptism, that is, The coldest season). At the same time, ear appeared from different fish, Solonin and sausages. Amazed ingenians with their sophisticated taste, a brideller. Soup - Remember the stronger: "soup yes porridge - our food" - so, soup was served with mushrooms, with fish, with cakes.

From drinks the most popular were berry and fruit juices with plates, as well as tincture. Medovuha - a drink based on bee honey - was stronger, and then vodka appeared. But the main Russian drink of ancient remained bread kvass. With which he did not do - from Izyum to mint!

But on the pians, the boyar began to appear a huge number of dishes that reach up to fifty. The tsarist table was served 150-200. Lunches lasted 6-8 hours in a row and included almost a dozen change, each of which, in turn, consists of two dozen dishes of the same name: a dozen sorts of fried diothe, salt fish, a dozen varieties of pancakes and pies.

The dishes were prepared from an animal or plant, all kinds of grinding, grinding and fragmentation were used only in filling for pies. And it is very moderate. Fish for pies, for example, was not crushed, but they were plastic.

On the feasts it was taken to drink honey to a feast, as an exciting appetite, and after him, in conclusion of peters. Food washed with kvass and beer. So happened until the XV century. In the XV century, "Bread Wine" appeared in Russia, i.e. vodka.

In the XVII century began to change the order of the course of the dish (this applies to a rich festive table). Now it consisted of 6-8 changes and only one dish was served in each change:
- hot (soup, soup, ear);
- Cold (Okroshka, Botvinya, Jelly, Flower Fish, Solonin);
- roast (meat, bird);
- vehicles (boiled or roasted hot fish);
- Fish Pies, Couples;
- porridge (sometimes she was served with sacms);
- Cake (sweet pies, pies);
- snacks.

As for drinks, then, for example, the registry released from a satisfying yard to receive Polish ambassadors reading: "Embol in the outfit (from a raw yard) was a hand about led. Sovereign: 1 Feed: Romani, Bastast, Renskago, on the coup; 2 Feed: Malmazees, Mushkitel, Alkana, on the coup; 3 Feed: Cypares, French wines, Churchago wines, on the coup; Money red: 1 Feed: Visnevago, Malinovago, Smorodinago, in the bucket; 2 Feed: 2 Bucket Honey Malinovago, Boyarsky Bucket; 3 Feed: 2 bucket honey juniper, bucket honey Cheremchovago; White Honey: 1 Feed: 2 Bucket Honey Tapes with Nail, Bucket Honey Muttvenigago; 2 Feed: 2 Bucket Honey with Mushkat, Bucket Honey Mutanetago; 3 Feed: 2 bucket honey with cardamom, bucket honey muscles. Total about the great sovereign: Romani, Bastr, Renskago, Malmazei, Mushkitel, Alkana, kinearounds, French wines, the wines of church, 6 mugs, and with 6 chairs vodka; Honeymands of red: Visnevago, Malinovago, Cosorodinnago, Kostachenago, Cheremkhovago, Javelovago, Ovwarvago, in the bucket; White honey: a muscles with a nail, with muchat, with cardamom, 8 mugs, 9 mugs of Sugarnago. About the boyars, and about the ocean, and about the spiritual people, and about ambassadors, and about the royal nobles: 2 mugs of vodka anise from Romana, cinnamon, 8 mugs of Boyarskaya vodka, 5 buckets of the Boyarskaya Toz, 5 buckets, 2 buckets of Renskago, 5 buckets of Alkana, 4 buckets of Fryazzkago wine, 3 buckets of Churchago wines, 8 buckets of Wine Vishnevago, 4 buckets of Malinowago ... "and this is not the end of the registry.

However, despite the difference in the number of dishes among the rich and poor, the nature of food retained national traits. The separation occurred later, from Petrovsky times.

A cultural exchange with neighboring peoples has influenced the formation of Russian cuisine. Immediately, as soon as the Slavic writing came from Bulgaria after baptism, the Slavic writing came, and rewritten books, not only the liturgical one. The Russian reader at that time, little to get acquainted with literary works, historical chronicles, natural and scientific essays, collections of sayings, in very short historical terms - during the time of Vladimir and especially his son Yaroslav - Rus comes to the culture of Bulgaria and Byzantium, Russian people are actively Using the legacy of antique Greece, Rome and the Ancient East. Along with the development of spiritual and cultural life, in Russia, the introduction of church canons has significantly changed the nature of nutrition. They entered the use of spices and seasonings: black and fragrant pepper, carnation and ginger, overseas fruit - lemons, new vegetables - zucchini, sweet peppers, etc., new cereals - Sarazinskoye millet (Fig) and buckwheat.

Russian "Kukhari" a lot of secrets borrowed from the Masters of the Masters of the Tszrigrad - "Husbands of skillful, multiple not only in terms of Scripture Icons, but also kitchen art." Acquaintance from Greco-Byzantine cuisine turned out to be very useful for our kitchen.

No less strong was the impact on Russian cuisine and our Oriental neighbors - India. China, Persia. The first Russian people who visited these countries brought many new impressions from there. The Russians from the famous book Athanasius Nikitina "Going for the Three Sea" (1466-1472), containing a description of strangers in Russia - dates, ginger, coconut, pepper, cinnamon. And the book of Vasily Gagara (written in 1634-1637) spread the horizons of our compatriots. They learned about those products that residents of the Caucasus and the Middle East consumed. Here is his observation on how the production of sugar was carried out in the east: "Yes, I will have a reed in the same Egypt, and sugar makes it from it. And the rees dig up near the sea ... And how will it take to the reed, and the yasts are, as there are cell honey. "

But not only practical methods of cooking dishes mastered our ancestors. They thought about the essence of the phenomena occurring. They have mastered the mystery of the preparation of yeast dough for a long time, as mentioned by the chronicle: the monks of the Kiev-Pechersk Lavra were able to prepare a long non-worn custard bread.

Already in the XI-XII centuries. The Russians knew a lot of rather complex methods of cooking kvass, Medkov, Khmelin. They can be found in famous ancient Russian herbers, as well as in various "lives". Thus, kvass - residential, dormitory, apple, icy, etc. were widely known, our ancestors were perfectly understood not only in the intricacies of the preparation of various types of kvass, but also the mechanism of action of the swiss, yeast, as evidenced by numerous instructions of the ancients:

"Wheat is turning and flying, and flour seeds, and a month and quassache dough." Or: "And kvass they can have acidic thick, and not yeast." "Kvass sees the copulation and gluing of the test and makes bread liquid and loaf."

And other literary sources confirm the knowledge of Russian people in the field of food. So, in the "Book, the Cool Vertograd" (XVII century) contain numerous arguments about the difference, for example, a cow's milk from goat, the meat of having a bearish and so on. It is curious that even then Russian people had an idea of \u200b\u200bthe antiseptic protein properties : "Egg protein put into the medicine ... on sores and on all sorts of wounds subcutaneous. Also falls in the protein on the Opelin, in the hot water of the deceptions of applied "(section" On the eggs of Creech ").

For the general idea of \u200b\u200bnutrition in ancient times in Russia, we give several culinary recipes popular then dishes.

Stuffed turnip. The turnip washed, boiled in water until soft, cool, scrape the skin, cut the core. The pulp flesh is finely chopped, minced meat is added and fill it with this stuffing. Top sprinkled with grated cheese, watered with butter and baked.

Oatmeal. Crupe pour warm water and leave for a day in a warm place. Then strain and squeeze. Add salt, sugar and boil, continuously stirring, before thickening. In hot kissel, add milk, mix, pour into the plates, smeared with oil, put on the cold. When Kissel will freeze, cut it on portions and suck with cold boiled milk or spokeshaw.

"Peas in a block." The peas are fully welded and the tolver, the resulting puree fill with salt and form (you can use molds, cups, etc., lubricated with oil). The mouse puree layered on the plate and watered with sunflower oil with a fried onion, sprinkle with greens.

Bread soup peasant. Small dry peels of white bread fry in fat with finely chopped parsley and finely chopped onions, then pour water, salt, pepper and bring to a boil. By continuously stirring, pour into the soup with a thin tempeck of the eggs. This soup to taste resembling meat, you need to immediately serve to the table.

Scribten zhizzka. To get a zhport, sugar in a spoon heat over weak fire until dark brown syrup is formed. Honey dissolve in 4 glasses of water and boil 20-25 minutes, then add spices and boil another 5 minutes. The resulting mixture is strain through the gauze and add zhizhva for color. Serve hot.

"Monastery Chicken". Kochan cabbage is not very fine, put into the clay pot, pour whipped with milk eggs, salt, cover with a frying pan and put into the oven. Cabbage is considered ready when you get a beige color.

Potatoes in Russian cuisine appeared only at the beginning of the XVIII century thanks to Peter Great. But the potatoes began to be applied to all segments of the population only to the reign of Catherine. And now it is already difficult to imagine what our ancestors were eating, if not fried potatoes or mashed potatoes. How could they live without this root?

AiF.Ru decided to restore the image of Russian cuisine of the XVII-XVIII centuries and understand how people lived without potatoes. What did they eat?

Lenten table

One of the main features of Russian cuisine is a division into lean and rapid. About 200 days a year falls in the Russian Orthodox calendar for lean. This means: no meat, no milk and eggs. Only vegetable food and back in some days - fish. Seems poor and bad? Not at all. Last table was distinguished by wealth and abundance, a huge variety of dishes. Lean tables of peasants and rather wealthy people in those days were not very different: the same soup, cereal, vegetables, mushrooms. The only difference was that residents who did not live near the reservoir were difficult to get a fresh fish on the table. So the fish table in the villages was rarely, but those who had money had, could call him.

Basic products of Russian cuisine

Approximately such an assortment was available in the villages, but it must be borne in mind that the meat of ate extremely rarely, it usually happened in autumn or in winter meathedral, in front of the carnival.

• Vegetables: turnip, cabbage, cucumbers, radish, beets, carrots, trouser, pumpkin,
• Porridge: oatmeal, buckwheat, pearl, wheat, millet, vein, yarn.
• Bread: predominantly rye, but was wheat, more expensive and rare.
• Mushrooms
• Dairy products: raw milk, sour cream, prostow, cottage cheese
• Baking: Pies, Pieces, Couples, Skys, Branca, Sweet Baking.
• Fish, game, domestic meat.
• Seasonings: Onions, garlic, horseradish, dill, parsley, carnation, bay leaf, black pepper.
• Fruits: Apples, Pear, Plum
• Berries: cherry, lingonberry, viburnum, cranberries, cloudberries, bounds, turne
• Nuts and seeds

Festive table

Boyarsky table, and the table of wealthy citizens was distinguished by a rare abundance. In the XVII century, the number of dishes increased, the tables as lean, and the rapidly made everything more diverse. Any big meal included more than 5-6 changes in dishes.

• hot (soup, soup, ear);
• cold (Okroshka, Bottwin, Jelly, Flower Fish, Solonin);
• roast (meat, bird);
• (boiled or roasted hot fish);
• fish pies, Couples;
• porridge (sometimes she was served with sacms);
• cake (sweet pies, pies);
• snacks (sweets to tea, candied, etc.).

Alexander Neololodov in his book "Tale of Russian Earth" describes the boyars feast and admires its wealth: "After vodka, they proceeded to snacks, which were a great set; At first days, sauerkraut, various kinds of mushroom and all kinds of fish, ranging from caviar and bald and ending with steam soles, segami and various fried fish. During the snack, it was also assumed by Borschovaya.

Then they passed to the hot ear, which was also served the most diverse preparation - red and black, pricked, sterlodes, karase, national team, with saffron, and so on. Immediately served other dishes made from salmon with lemon, Belorybits with plums, sterling with cucumbers and so on.

Then there is a breakdown to each ear, with the seasoning, often baked in the form of various kinds of animals, also pies prepared on walnut or hemp oil with all sorts of fillings.

After the ear, they followed: "Rolling" or "Capolny", every fresh fish, coming from various edges of the state, and always under the "Zvara" (sauce), with horseradish, garlic and mustard.

Lunch ended with the submission of "bread-made": all sorts of cookies, pussy, cindercock pies, poppies, raisins and others. "

All separately

The first thing that rushed to overseas guests, if they fell to the Russian feast: an abundance of dishes, no matter, lean was a day or rapid. The fact is that all vegetables, and indeed all the products were served separately. Fish could be baked, fried or boiled, but on one dish was only one kind of fish. The mushrooms were argued separately, the freight, white, butter ... Salads were one (!) Vegetable, and not a mixture of vegetables at all. Any vegetable could be fed in fried or boiled form.

Hot dishes are also prepared for the same principle: they are baked separately by birds, separate pieces of meat stew.

Old Russian cuisine did not know what finely chopped and smeared salads, as well as various finely chopped roast and ice from meat. There was also no boiler, sausages and sausages. All finely chopped, chopped into the minced meal appeared much later.

Summers and soups

In the XVII century, the direction of cooking was finally imposed, which is responsible for soups and other liquid dishes. Pickles appeared, Solyanka, Pirimki. They were added to the friendly family of soups standing on Russian tables: Summer, ohi (usually from one kind of fish, so that the principle of "all separately" was observed).

What else appeared in the XVII century

In general, this age is the time of new products and interesting products in Russian cuisine. Trees in Russia tea. In the second half of the XVII century, sugar appears and an assortment of sweet dishes is expanding: candies, candies, candies, and lollipops. Finally, lemons appear, which are beginning to add to tea, as well as in pummy welded soups.

Finally, during these years there was a very influence of Tatar cuisine. Therefore, freshly popular with fresh dough dishes are acquired: noodles, dumplings, dumplings.

When potatoes appeared

Everyone knows that the potatoes appeared in Russia in the XVIII century, thanks to Peter I, he got from the Netherlands of seed potatoes. But the overseas wonder was available only to rich people and for a long time the potatoes remained delicacy for aristocracy.

The widespread potato spread began in 1765, when the seed potatoes were delivered after the decree of Catherine II in Russia. He was distributed almost forcibly: the peasant population did not take a new culture, since he considered it to be a poisonous (in Russia, a wave of poisoning poisonous fruits was swept, since first the peasants did not understand that it was necessary to eat the roots and fir tricks). Potatoes survived long and difficult, even in the XIX century it was called the "damn apple" and refused to plant. As a result, a wave of "potato riots" rolled in Russia, and in the middle of the XIX century, Nikolai I was still able to massively introduce potatoes into peasant gardens. And by the beginning of the 20th century he was already considered the second bread.

Potatoes appeared in Russia only during Peter I and for a long time won its popularity among the population. And what was the Russians before the XVIII century? What preference was given and what dishes were they on the table on weekdays and holidays?

Grain Products

Judging by archaeological finds, kitchen ceramic products and residues in them, various organic substances, starting with the IX century, it was already preparing sour, rye black bread. And all the oldest flour products in Russian settlements up to the XV century were created solely on the basis of an acidic rye test, under the influence of fungal crops. These were kisyli - rye, oat and pea, as well as cereal, which boiled again from the scurrous, clouded grain - buckwheat, oats, shelf, barley.

Depending on the ratio of grain and water, porridge were cool or semi-liquid, there was another option and it was called the "smearing". Starting from the XI century, Kashi in Russia acquired the value of a mass ritual dish, which began and completed any event; Wedding, funeral, christening, building church and in general any Christian holidays that celebrated the whole community, slander or the princely courtyard.

One of the famous monuments of Russian literature of the XVI century "Domostroy", in addition to the instructions in all directions of life of the Russian man and family, reports to modern times the list of the most popular dishes of that time. And they again turned out to be products from rye and from wheat flour, as well as the options for their all sorts of combinations. Already then the hostess fry pancakes, Shagi, Pyshki, twisted the rams and bagels, and also baked Kalachi - now the national Russian white bread.

For festive dishes attributed pies - articles made of dough with the most diverse stuffing. It could be lobs or poultry meat, game, fish, mushrooms, fruits or berries.

Vegetables

From his very occurrence, the Central Rus has always been settled, the peasant edge and its population willingly cultivated the Earth. In addition to the grain crops of Rusichi, at least from the XI century, they grown back, cabbage, horseradish, onions and carrots. In any case, these vegetables are mentioned on the pages of the same "Domostroja" and then they were recommended to bake in the furnace, cook water, in the form of chowing, put as a filling in the pies, and simply eat raw on the road or during field work.

These vegetables, as well as grain kins and cereals were the main dishes of a simple person until the XIX century. After all, all Russians were Orthodox Christians, and from 365 days of one year - 200 had to post when meat, fish, milk and eggs were not allowed. And even in the rapid weeks of animal origin, the low-cost people did not eat. This was customary to eat only on Sundays and holidays. But vegetables, fresh, salty, dried, baked, and dried, as well as mushrooms constituted the basic diet of Russians.

Partridge

Meat products in Russia spruce all, but not always and often it was by no means pets. By virtue of permanent military conflicts, cross-bruises from beef dishes, pork and lamb were very rare and expensive. In any case, in some scrolls of the XI - XIII centuries, the masters and icon painters hired by communities for the construction of the church were asked for the day of their work coins or other values, the equivalent cost of one ram.

Artistic and construction artels were not so rare in Russia, but their work was valued above average - as the cost of a homemade ram. The most expensive meat was considered a long beef, veal until the XVIII century and it was forbidden at all. On the princely peaks, the warriors often ate swans or chickens. But roasted partridges and pigeons on Sundays were sold from trays on all Russian fairs and such a snack was considered the cheapest.

For a long time, in Russian taverns, it was easier to taste the meat of wild boar than the home pig, there were also eliminated, deer and bear cuts. At home, the usual peasant family is much more frequent on holidays taught the inclination than, for example, chicken or kozdyatina. The horse was rarely a horse, but much more often than Russian people consume it now. Still, the horses were in every wealthy yard. But periods when the peasant family lived well was much shorter than those when they had to starve them.

Quinoa

During the times of faithful, fighting, raids, when the enemies in peasant families were forcibly seized grocery reserves, cattle, and in the fires died at home, the miraculously saved Rusichi were forced to somehow interrupt. If disasters and hunger overtake the peasants in the winter, then it was an unequivocal death. But in the summer in the middle lane of Russia and the winch still grows. To somehow learn hunger, people ate the stalks of this plant, its seeds were used to baking the surrogate bread, the manufacture of kvass.

The winch really contains fats, some proteins, starch and fiber. But bread made bitter, crumbling. It was difficult to digest and caused strong irritation of the digestive tract, and often vomiting. Kvass from the swan and at all reduced people crazy after him, yes on an empty stomach, there were often hallucinations ending with a heavy hangover.

However, the winch performed the main function - rescued the peasants from hunger, gave the opportunity to survive a terrible time so that the farm could then be restored and finally start the usual life again.

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).