Today we’re going to talk about what we can learn from Russia about food and cooking, from traditions they have. I don’t know a lot about Russia, but it’s been fascinating researching this, because they have such rich culinary and cultural traditions, and I think there’s so much we can learn from the way they do things.
It’s not an easy country to live in because of the extreme cold and other factors, so they’ve had to learn to make the best of what they have, to adapt. They also have a long history of aristocratic and imperial traditions, so their cuisine is fascinating.
Russia’s food reflects the diversity of its regions, because it’s such a vast country. The northern coast is well known for its fish dishes, and Siberia for the meat heavy meals. The food varies greatly depending on where you go in Russia.
The first thing about Russian food that’s valuable for us is the local sourcing and in season produce that they use. Obviously, the things that are in season change dramatically. In spring and summer, there’ll be greens and berries, and fresh fish. At that time of year light dishes like borscht, with young beetroots and herbs are made, and then in the cold winter months there would be heavier, hearty, luxurious meals with ingredients that have been preserved – things like pickles, dried mushrooms, and smoked fish.
Mushrooms are a key ingredient in Russian fine dining. They find the wild varieties and preserve them, and then use them in soups, sauces, and side dishes.
So, in the warmer seasons, they’ll use fresh food that they source, and then in the winter, they’ll often have to rely on preserved and stored foods. They store root vegetables, like beetroots, potatoes, and etc. They’re able to preserve foods, as I mentioned, for use in the winter – preservation techniques are deeply ingrained in the culture. Pickled vegetables like cucumbers, cabbage, and tomatoes are staples, especially in the winter. Fermented foods are common, like sauerkraut and kvass, which is a fermented drink made from rye bread. These are very good for digestion
Smoking and curing are common, whether it’s fish, meat, or even cheese. This extends the food’s shelf life, and also adds those rich bold flavors that Russian food is known for.
Russian dishes often have depth of flavor as well as bold flavors. The depth of flavor is obtained through slow cooking – adding lots of layers of ingredients,. and then cooking them for long periods to get that good depth of flavor. Also, they want their dishes to be hearty, comforting, and rich, especially through the cold winters. The best kinds of comfort foods are necessary.
Borscht, the famous beet soup, has countless variations, but it’s an amazing way to balance sweet, sour, and savory flavors. It’s made with a meat stock and fermented beet juice, and then finished with sour cream. It sounds delicious!
Beef stroganoff is another Russian food, and one that’s quite familiar to us. It layers the flavors from the beef, the mushrooms, the onions, and the creamy sauce.
Pirozhki are small pastries filled with meats, cabbages, or potatoes. This is a good example of taking humble ingredients and elevating them to something amazing. Very often Russian cuisine involves layering of flavors with a focus on creating that depth of flavor. Onions are used, alongside garlic, dill, other herbs, and slow cooking techniques, to develop the flavor, and build the complexity in the dish with the balance of flavors.
We can learn the value of creating food that’s satisfying, both in taste and in the way it nourishes our bodies. This food will help to sustain the people through the long cold winters. People rely on hearty, starchy foods to fill them, and these ingredients can be stored for long periods. The potato is central in many dishes, from mashed potatoes to potato pancakes called draniki.
Then buckwheat, also called grechka, is another staple. It’s served with butter as a side dish, or as a base for casseroles and soups. That would simply be cooked buckwheat.
I’ve mentioned root vegetables – carrots, beets, and onions are central to many dishes, bringing that bit of sweetness and heartiness to meals. Sour and tart, strong flavors – Russian cooking is known for incorporating all of these things to create the bold, the sour, and the tangy flavors in their cooking. Sour cream is known as smetana, and is a key ingredient, adding richness to everything from soups to pancakes. Tart berries like cranberries and some called lingonberries are often used in sauces, jams, and even drinks.
And then there’s rye bread. Borodinsky bread is a hallmark of Russian cuisine, and it’s a sour rye bread. Russians have a bread culture – a deep appreciation for bread, especially rye bread. It’s often served with every meal, whether as a base for a sandwich or to dip into a soup. It helps to supplement the meal, and adds some good carbohydrates to satisfy you. It pairs well with a lot of things. They also like to make kefir from milk as a fermented food.
Russian people are known for taking simple ingredients and making really tasty, complex dishes. For example, shchi cabbage soup might seem like just a basic soup, but it’s cooked with all these layers of flavor, and even with pickled foods like pickled cabbage, so it makes it a really full bodied flavor.
Complex sauces and stocks are used in most dishes, and of course, these are so healthy for us. If they’re slow cooked, any meat stock is going to be good for the gut. There’s always a strong emphasis on these. They can be quite labor intensive, but I think they’ll always be a stock pot simmering on the stove in a Russian home so that you can easily access that when you need it. It becomes part of life. I really like that idea, because then it’s not a lot of work, it’s something along the way. It’s like making sourdough, where you’re always feeding the starter. With your stock, you’re always feeding the stock pot with bones and vegetables and slow cooking it, and then you just always have stock available.
Making the most of whatever’s available is a valuable lesson we can learn from Russian cuisine. We can learn to be resourceful in the kitchen. If we don’t have a specific ingredient or two from a recipe, we can learn what will work just as well. We can learn to make the most of what we do find in our pantries, and to use up things that are in our fridges or in the grocery cupboard, anything that needs to be used. It’s really helpful to learn how to make a stew or a soup with those things. The bone broth or stock make it into a really nutritious and yummy meal.
In Russian fine dining, they’re also really good at plating and the presentation of the food. Dishes are often beautifully arranged, showing off the different colors and textures. It’s sophisticated food. Garnishes are used thoughtfully, often from vegetables like beets, carrots, or cucumbers. They’ll be finely carved or arranged to add elegance, and contrast in colors like red beets with pale sour cream or golden potatoes. They like to take pride in the way they present their dishes.
One of the most significant parts of Russian cooking and eating is the family meals – the traditions that are passed down, the gatherings, the hospitality, and the communal meals. Russian cuisine is deeply connected to tradition, with recipes passed down through the generations.There are dishes like pirozhki – small stuffed pies, and blini – thin pancakes. These carry cultural significance, and preparing them is a way of honoring family heritage. The recipes will always be taught by grandmothers and mothers to granddaughters and even sons. It’s important to understand food traditions from your culture, and preserve the recipes that connect you to your past. It’s a very valuable pastime.
I know people who have a scrapbook of old recipes, or a beautiful box that they keep them in. That’s very valuable, and they have some of the best things in there. My mom and dad passed down a homemade ice cream recipe, a recipe for Christmas cake that’s alcohol free, and a recipe for crunchies – that’s a kind of cookie with oats. It’s just amazing. Unusual things like that connect us to our past. One of my other favorite family recipes is a passion fruit sponge cake with passion fruit in the frosting on top – delicious.
There’s a tradition of tea, or chai drinking, which is often accompanied by small savoury bites of food. This is a ritual in Russia. Communal gatherings with shared meals are important. They have a concept called zakuski, which is small appetizers before a main meal, and that brings variety to the meal, the pleasure of sampling many different flavors. Perhaps they’ll be standing for this part of the meal or be at the table, but there’s a lot of time for connection, for conversation, and just to enjoy each other’s company while they taste the appetizers.
Guests are always treated with great generosity, and often there’s a large amount of food, with a lot left over. There’s great enjoyment of the food together. Food in Russia plays a central role in family gatherings. They have elaborate meals involving multiple courses, and even the cooking part is often a communal activity, and a chance to bond with family and friends. It’ll be a slow meal. There’ll be time in between to help with preparation. Everybody will be pitching in together, and then enjoying it together. Often the zakuski can go on for hours. There’ll be appetizers like herring, cold cuts, cheeses, and pickles, with drinks and laughter along the way.
From Russian cooking, we can appreciate the value of preservation, seasonal ingredients, communal dining, rich, deep flavors, comfort food, simple ingredients, and special shared mealtimes. If you’re interested in cooking Russian dishes, experiment with ingredients like sour cream and how you can use it, dill, beets, root vegetables, and stalks. The idea is to cook slowly and let the flavors develop, and then enjoy the meals with your loved ones. I hope you get inspired to cook something by this!
