What kind of food is missing for Russians abroad
Categories: Food and DrinksBy Pictolic https://pictolic.com/article/what-kind-of-food-is-missing-for-russians-abroad.html
Tastes are not disputed. But the gastronomic environment in which you grow up strongly influences their formation. Therefore, when going abroad, many miss homemade dumplings, grandma's pies with potatoes and ice cream in a waffle cup.
"Everything can be bought in "Russian stores"," you will object. We don't argue. But they are not everywhere: the smaller the city, the less likely it is to find a store with Russian food there. Therefore, we present to your attention 20 products that are often missed by compatriots abroad.
In Russia, rye flour bread has been baked since the XI century. A loaf of "black" is almost always in the kitchen. Some people like rye bread more than wheat. What could be tastier than a Borodinsky crust with garlic? But many people note that with all the variety of bakery products in the West, bread is "not like that". It is difficult to find even a "white", close to our taste, not to mention rye.
"Cabbage soup and porridge are our food," says the proverb. At the same time, the porridge is not any kind, but buckwheat. In the book of the famous cook Pokhlebkin "The history of the most important food products" buckwheat is called "a symbol of Russian originality". For its cheapness, versatility and ease of preparation, buckwheat is very popular in the post-Soviet space. What can not be said about abroad. In most countries of Europe and Asia, as well as in America, they don't even know about buckwheat.
Drying is a traditional product of Russian cuisine. No wonder a chain of sheep is often hung on the samovar. According to one version, their homeland is the Belarusian city of Smorgon. There are many variations of this culinary product. For example, bagels are popular in America, and brezels are popular in Germany. But drying with poppy seeds is difficult to find there, and therefore many Russians miss tea with bagels.
In Russia, cottage cheese and cheese are two big differences. In our understanding, cottage cheese is crumbly, with a pronounced milky taste. In Western culture, cottage cheese is considered a variety of young soft cheese. In the USA and Europe, grainy cottage cheese is even called cottage cheese. On the shelves of European, Asian and American stores, it is difficult to find a normal, familiar cottage cheese for us. Usually its analogues are sold: what we call curd mass, or soft (often salty) cheese. It is very, very difficult to make our favorite cheesecakes or dumplings from it.
Wild strawberries, currants, gooseberries are the favorite treats of those who spent the summer in the village or who have a cottage. Unfortunately, these berries are quite rare in the West, although they grow there. Thus, wild strawberries grow almost all over Eurasia, and are also found in North and South America. But it does not enjoy gastronomic popularity there.
Roach, bullheads, smelt — for a Russian person it's not just a snack for beer, it's a real. From time to time I want something salty, and dried fish is most welcome here. If you are a fan of this snack, then it will be difficult for you abroad. The fact is that even in traditionally maritime countries, such as Turkey, it is quite difficult to buy dried fish. Foreigners just don't like fish in this form.
Mustard is a world-famous seasoning. It is difficult to find a country where it would not be used. The only problem is that in Europe and America they prefer sweet mustard with a lot of additives (Dijon, Bavarian and others). In Russia, they like it sharper. Therefore, many of our housewives who have gone abroad prepare mustard themselves: it is easier to buy mustard powder than a "normal" finished product.
Crispy pickles and juicy pickled tomatoes — from these words alone, a Russian person runs saliva. Almost every family has branded recipes for canning for the winter. In Western countries, of course, you can buy pickled gherkins, but do they compare with homemade three-liter bottles?
If you mix condensed milk, sugar, molasses and butter, you will get toffee. In English-speaking countries, this dessert is commonly called "fudge" and divided into two types: with milk (toffee) and without it (fudge). There are a lot of sweets like iris abroad, but none of them can compare with our "Golden Key" and "Kitty-kitty". For us, this is the taste of childhood, which is impossible not to miss.
In two years, this iconic Soviet sausage will be no less than 80 years old. The development of its recipe was supervised by Mikoyan himself. The doctor's was so loved by Soviet citizens that they even began to add it to various dishes (olivier salad, okroshka); and in times of shortage, a sandwich with it was considered almost a delicacy. Abroad, boiled sausages are treated with great restraint, preferring smoked or cured products.
In Western European and Asian countries, as well as on the American continent, there is a meager assortment of fermented dairy products. If cottage cheese still has few similar analogues, then it is more problematic to find authentic kefir, ryazhenka or sour cream. In English sour cream is sour cream, in taste and consistency it resembles more Greek yogurt than the usual sour cream. Packages with the inscription kefir can be found, but, as Russians living abroad say, the taste is very different from kefir sold in Of Russia. There are no analogues of ryazhenka. There is buttermilk (buttermilk), but this, as they say, is a completely different story.
Mushrooms are eaten all over the world. But each region has its own mushrooms and the culture of their consumption. So, in Russia they like salted pears, and in many European countries they are considered inedible. And in Japan and other Asian countries have very special mushrooms that are unknown to us. Many emigrants miss pickled honeydew and dried white.
Halva is a dessert popular all over the world. But halva, made in different countries, differs in composition and, as a result, taste. In Russia and many other Eastern European countries, halva from sunflower seeds is preferred. It is a little loose in consistency and rather dark in color. In Western Europe and in Such halva is rare in Asia.
Sauerkraut from an oak barrel and with a soaked apple - is this not a classic of Russian cuisine? But sauerkraut is considered a national dish not only in Russia, but also in Germany. There it is called "Sauerkraut" (Sauerkraut) and is very often eaten. But the recipe is still different (for example, the peculiarity of Russian sauerkraut is that so-called winter varieties of this vegetable are used for its preparation), and on the southern continents (South America, Australia) sauerkraut is a rare guest at all.
The assortment of canned meat and fish in foreign countries is different than ours. For example, in Denmark you will not find mackerel in oil, but there is a "mysterious" tuna. It is also difficult to find Gost stew - instead of it, various types of canned ham are on the shelves.
This is a traditional Russian dessert. In Western Europe and the USA, related jams and confections are preferred for jam. The difference between our delicacy is that jam, as a rule, has a non-uniform consistency — whole berries or pieces of fruit plus non-liquid syrup. Many miss homemade jam, as its taste is associated with childhood, when it was spread on a crust of bread. Remember?
Almost everyone who has gone abroad says: "We miss a good herring." Is there really no herring there? There is, but not like this. In the understanding of the Russian person, delicious herring is fatty and lightly salted. We buy it, as a rule, in its entirety, with a head and tail, cut it up ourselves and serve it on the table with vegetable oil and onions. In many countries of the world (for example, in Denmark), sweet herring is common. It is marinated with the addition of honey or sugar. Even the famous Dutch herring (haring) is different in taste. No worse than ours, just different.
It is known that marshmallows were cooked in ancient Greece. This dessert is popular in many countries. But again, the whole difference is in the recipe. In America, for example, they like marshmallows, but, unlike our marshmallows, it is prepared without eggs. With all the variety of pasty treats abroad, it is difficult to find the usual marshmallows.
Stop! Stop! Stop! Until you ran into the comments to start a discussion on the harm of mayonnaise, let's admit that this is a very popular product in our country. First courses are eaten with him, second courses are prepared, salads are seasoned with him. And habit is a great power…
The origin of mayonnaise is quite confusing (there are several versions), and the history is ornate (even within the same kitchen, you can find several recipes). In Russia, mayonnaise is traditionally made from sunflower oil, water, egg and mustard powders, salt and sugar. In America, lemon juice is also added, and in Japan - rice vinegar. In addition, each country has its own technology. Therefore, people from the former Soviet Union often taste dozens of mayonnaise in search of something remotely resembling their native "Provencal", but often in vain.
Gingerbread in Russia was called honey bread. Initially, they were actually prepared only from flour and honey. Later, various spices were added. Many people think that this is a native Russian delicacy. That's not so. The homeland of gingerbread is considered to be Western Europe. There are spicy cookies — a traditional Christmas treat (Nuremberg gingerbread, Frankfurt gingerbread, gingerbread men). Our gingerbread is more rich and sweet, often with a filling (jam or boiled condensed milk), and we eat them not only on holidays, but also during a simple tea party.
And what kind of food do you miss while abroad? We are waiting for your gastronomic comments.