From Russia with Love - basic Russian Food

Being a child of the 70's and a teenager of the 80's (before you try to guess my age I am 46), I was raised on a love of Doctor Who, Romper Room, American Bandstand, Soul Train and James Bond.  In James Bond there is a lot of attention paid to the locations, the cars and gadgets and of course the women.  What doesn't get the love it should is the food.  Everyone knows what is James Bond's favorite drink is, but what about the food.  With all of the traveling he does, you know that he has to have had some amazing meals.  Since we have been looking at cooking at foods from around the world, I thought that it might be nice to talk about one that doesn't seem to get much attention, but is rich in history and surprisingly, flavors.  I only say this because the food staples for Russia are pretty basic.  So take a look with me at some of the basics of Russian cuisine and maybe you will find that you have been more Russian than you thought.  :)

Russia is mainly a northern country with long-lasting cold winter. Since the food should give Russians lots of energy and warmth to survive during the winter time, the essential components provide more carbohydrates and fat rather than proteins. Fresh fruits and vegetables are rarely used in food. So, the top five components of a Russian meal are potatoes, bread, eggs, meat (especially beef) and butter. Other popular foods include cabbage, milk, sour cream, curds, mushrooms, lard, cucumbers, tomatoes, apples, berries, honey, sugar, salt, garlic, and onions.

 

Russians pickle and salt almost everything.  Soups are very big and caviar is placed on toast usually with butter.  Also, most of their recipes call of things to be cut and mixed and then fried as cakes, stuffed into something like in a dumpling or a cabbage leaf, or made into a sausage.  I am not a big vinegar fan, but I have found that you can substitute fresh for pickled in almost any recipe and it still tastes yummy. 

 

Many dishes that are considered Russian, came from other places.  For example, Golubsty (stuffed cabbage leaves) came from Greece, only the cabbage leaves replaced grape leaves and beef replaced lamb.  A national salad (they have about 2) calls for the use of tomatoes, cucumber and onion.  This is used a lot as a salad in Chile where my husband is from.  And so it goes on.  So often as you discover a culture and it's food you are surprised by how many similarities we have; and yet so many different flavor combinations.  So if yo are wondering what to cook tonight, grab a few staples and let them know that it is exotic, it's from Russia with love.  :)