Culinary delights of Ancient Russia: birch porridge and roasted swans

Modern Russians are far removed from the gastronomic habits of their ancient ancestors. Our menu is firmly established unknown earlier, potatoes, tomatoes and many more products. The ancient culinary delights were very different in different social strata. If the diet of the farmers consisted of simple dishes, the nobles and princes began to play with delicacies.

Culinary delights of Ancient Russia: birch porridge and roasted swans

Ate in Ancient Russia the common people

Peasant cuisine is very dependent on the crop. Russian peasants in early spring and worked tirelessly to feed his family. If we had a bad year, then had to survive at the expense of the gifts of nature.

Culinary delights of Ancient Russia: birch porridge and roasted swans

Green soup because of the urgent need, and not culinary experiments. Stew with lots of herbs was a common dish. Especially in early spring when winter stocks have come to an end. At that time farmers had no idea about vitamins. They cared only about survival.

Culinary delights of Ancient Russia: birch porridge and roasted swans

Birch porridge also appeared thanks to the ingenuity of the peasant and crop failures. She vaguely resembled cream of wheat, prepared only from the phloem of the birch that can be found between the bark and wood layers. Phloem properly soaked and cooked for a very long time. Concoction of questionable taste good to satisfy the hunger. The famous traveler Vitaly sundakov called birch porridge is a national dish of the Northern peoples.

Culinary delights of Ancient Russia: birch porridge and roasted swans

Ture – the prototype for today's hash was an important part of the peasant menu. Still it was called a hash, implying the method of preparation. The dish consisted of chopped vegetables and bread. In the course were radish, green onion, grass, leaves. Dish filled with milk, brew or plain water, as they say, than the rich. Tablespoon of vegetable oil did a vegetarian dish more substantial. It is noteworthy that ture remained in the diet of the peasants until the late nineteenth century.

Culinary delights of Ancient Russia: birch porridge and roasted swans

The brew was very different from the usual today are degrees and varieties. Old Russian kvass was stronger than beer. For its use, not only bread. Famous recipes milk, beet, berry kvass. The most widespread beet kvass, which was very nutritious drink. To prepare it, the root is finely cut, poured with cold water. Top covered with cloth. The workpiece is lowered to the cellar to "vibratile". By the way, in Ancient Russia drunks were called "Kvasnikov".

Eating habits of the upper class

The princes and the nobles ate much more diverse farmers. A rich feast is not complete without a roasted Swan. Preserved in the records of the Swedish envoy Peter Petrea Dating from the late XVI century. While at the Royal court, he was an invited guest at many of the feasts and parties "the Muscovites". Home set the table from 30-40 dishes. Each guest found a dish according to your taste. There was fish, meat, jellies, pies. Certainly served roasted swans, without which the owners of some honor.

Culinary delights of Ancient Russia: birch porridge and roasted swans

Roasted Swan was a spectacular dish that spoke about the high status of the owner, his prosperity. It is noteworthy that noble bird was not delicious as well as beautiful. Because roasted Swan was served with a spicy sauce and a loaf of bread, which had to be dipped in sauce to brighten the taste of poultry.

Culinary delights of Ancient Russia: birch porridge and roasted swans

A Trojan horse is another old Russian delicacy that had nothing to do with horses. The dish was made from small pigs. Piggy baked until Golden brown. It is also served whole. Often the carcass was filled with various fillings: chopped giblets, meat, cereal, fruits, berries.

Culinary delights of Ancient Russia: birch porridge and roasted swans

The liver was considered a delicacy. Court cooks knew the weakness of the Potemkin to goose liver soaked in milk with honey. Especially prized pork liver. It is believed that the huger it is, the better. To get a huge liver, a pig fed walnuts, wine grapes. Shortly before slaughter of the pig being fed, as they say, squeal like a pig.

Keywords: Gastronomy | Ancient Rus | Cooking | Slavs | Traditions

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