The concept of "Russian cuisine" is as broad as the country itself. The names, tastes and composition of the dishes vary considerably depending on the region. Wherever the representatives of society moved, they brought their traditions into cooking, and at the place of residence they were actively interested in the culinary tricks of the region and rapidly introduced them, thereby adapting them to their own ideas about healthy and tasty food. Thus, over time, on the territory of a huge country, their own preferences were formed.

Story

Russian cuisine has a rather interesting and long history. Despite the fact that for quite a long time the country did not even suspect the existence of such products as rice, corn, potatoes and tomatoes, the national table stood out for an abundance of aromatic and tasty dishes.

Traditional Russian dishes do not need exotic ingredients and specialized knowledge, however, great experience is required to prepare them. The main components throughout the centuries were turnips and cabbage, all kinds of fruits and berries, radishes and cucumbers, fish, mushrooms and meat. Cereals such as oats, rye, lentils, wheat and millet were not left aside.

The knowledge of yeast dough was borrowed from the Scythians and Greeks. China made our country happy with tea, and Bulgaria talked about the methods of making peppers, zucchini and eggplants.

Many interesting Russian dishes were adopted from European cuisine of the XVI-XVIII centuries, this list includes smoked meats, salads, ice cream, liqueurs, chocolate and wines.
Pancakes, borscht, Siberian dumplings, okroshka, Guryev porridge, Tula gingerbread, Don fish have long become unique culinary brands of the state.

Main ingredients

It's not a secret for everyone that our state is mainly a northern country, winter is long and harsh here. Therefore, food that is eaten must necessarily provide a lot of heat to help survive in such a climate.

The main components that made up Russian folk dishes are:

• Potatoes. Various dishes were prepared from it, fried, boiled and baked, chops, potato pancakes, pancakes, soups were also made.
• Bread. This product occupies a significant place in the diet of the average Russian. Such a food is striking in its variety: these are croutons, and crackers, just bread, bagels and a huge number of species that can be enumerated indefinitely.
• Eggs. Most often they are boiled or fried, and a large variety of dishes are prepared on their basis.
• Meat. The most commonly consumed species are beef and pork. Many dishes are made from this product, for example, zrazy, chops, cutlets, etc.
• Butter. It is very popular and is added to many ingredients. They eat it and just spread it on bread.

Also, traditional Russian dishes were very often prepared from milk, cabbage, kefir and yogurt, mushrooms, fermented baked milk, cucumbers, sour cream and bacon, apples and honey, berries and garlic, sugar and onions. In order to make any meal, you must use pepper, salt and vegetable oil.

List of popular Russian dishes

Rationality and simplicity are considered a feature of our cuisine. This can be attributed to both the cooking technology and the recipe. A huge number of first foods were popular, but their main list is presented below:

• Shchi is one of the most popular first courses. A huge number of options for its preparation are known.
• Ukha was popular in all its varieties: burlak, double, triple, combined, fishing.
• Rassolnik was most often prepared from Leningrad, home and Moscow with kidneys, chicken and goose offal, with fish and cereals, roots and mushrooms, corn, meatballs, with lamb brisket.

Flour products also played an important role:

• pancakes;
• dumplings;
• pies;
• pancakes;
• pies;
• cheesecakes;
• crumpets;
• kulebyaki;
• donuts.

Cereal dishes were especially popular:

• porridge in pumpkin;
• pea;
• buckwheat with mushrooms.

The meat was most often stewed or baked, and semi-liquid dishes were made from offal. The most favorite meat dishes were:

• fire cutlets;
• stroganoff beef;
• veal "Orlov";
• bird in the capital;
• pork roll in Russian;
• giblet stew;
• hazel grouse in sour cream;
• boiled scars.

Sweet foods were also widely featured:

• compotes;
• jelly;
• fruit drinks;
• kvass;
• sbiten;
• honey.

Ritual and forgotten dishes

Basically, all the dishes of our cuisine have ritual significance, and some of them have been going on since the days of paganism. They were consumed on fixed days or on holidays. For example, pancakes, which were considered sacrificial bread among the Eastern Slavs, were eaten only at Maslenitsa or at a commemoration. And Easter cakes and Easter were prepared for the holy holiday of Easter.

Kutya was served as a memorial meal. The same dish was boiled for various celebrations. Moreover, each time it had a new name, which was timed to coincide with the event. "Poor" prepared before Christmas, "rich" - before New Year, and "hungry" - before Epiphany.

Some old Russian dishes are undeservedly forgotten today. Until recently, there was nothing tastier than carrots and cucumbers boiled with honey in a water bath. The whole world knew and loved national desserts: baked apples, honey, various gingerbread and jams. They also made cakes from berry porridge, previously dried in the oven, and "parenki" - boiled pieces of beets and carrots - these were the favorite Russian children's dishes. The list of such forgotten dishes is endless, as the cuisine is very rich and varied.

Traditional Russian drinks include kvass, sbiten and berry fruit drinks. For example, the first of the list has been known to the Slavs for over 1000 years. The presence of this product in the home was considered a sign of well-being and wealth.

Vintage dishes

Modern cuisine, with all its huge variety, is very different from the past, but still strongly intertwined with it. To date, many recipes have been lost, tastes have been forgotten, most products have become unavailable, but everything should not be erased from the memory of Russian folk dishes.

Human traditions are closely related to food intake and have evolved under the influence of a wide variety of factors, among which all kinds of religious abstinence play the main role. Therefore, in the Russian lexicon, words such as "fasting" and "meat-eater" are very often found, these periods constantly alternated.

Such circumstances have greatly affected Russian cuisine. There is a huge number of dishes made from cereals, mushrooms, fish, vegetables, which have been seasoned with vegetable fats. On the festive table there were always such Russian dishes, the photos of which can be seen below. They are associated with an abundance of game, meat, fish. Their preparation takes considerable time and requires certain skills from the chefs.

Most often, the feast began with snacks, namely mushrooms, sauerkraut, cucumbers, pickled apples. Salads appeared later, during the reign of Peter I.
Then they ate such Russian dishes as soups. It should be noted that the national cuisine has a rich set of first courses. First of all, these are cabbage soup, hodgepodge, borscht, fish soup and botvinia. This was followed by porridge, which was popularly called the foremother of bread. On meat-eating days, chefs prepared exquisite dishes from giblets and meat.

Soups

Ukraine and Belarus had a strong influence on the formation of culinary preferences. Therefore, the country began to prepare such Russian hot dishes as kuleshi, borscht, beetroot soup, soup with dumplings. They are very firmly included in the menu, but still national dishes such as cabbage soup, okroshka, ukha are still popular.

Soups can be divided into seven types:

1. Cold, which are prepared on the basis of kvass (okroshka, turi, botvinya).
2. Vegetable decoctions, they are made in water.
3. Dairy, meat, mushroom and noodle dishes.
4. Everyone's favorite dish of cabbage soup belongs to this group.
5. High-calorie hodgepodge and pickle, prepared on the basis of meat broth, and have a slightly salty-sour taste.
6. This subcategory includes a variety of fish concoctions.
7. Soups, which are made only with the addition of cereals in vegetable broth.

In hot weather, it is very pleasant to eat cool Russian first courses. Their recipes are very diverse. For example, it can be okroshka. Initially, it was prepared only from vegetables with the addition of kvass. But today there are a large number of recipes with fish or meat.

A very tasty old dish of botvinia, which has lost its popularity due to the complexity of preparation and high cost. It included such types of fish as salmon, sturgeon and stellate sturgeon. A variety of recipes can take from a couple of hours to a day to prepare. But no matter how complicated the meal is, such Russian dishes will give a real gourmet great pleasure. The list of soups is very diverse, as is the country itself with its nationalities.

Soaking, pickling, pickling

The easiest way to prepare blanks is to urinate. We stocked up on such Russian dishes from apples, lingonberries and cranberries, blackthorns, cloudberries, pears, cherries and mountain ash. On the territory of our country, there was even a specially bred apple variety that was perfect for such preparations.

According to the recipes, additives such as kvass, molasses, brine and malt were distinguished. There are practically no special differences between salting, pickling and urinating, often it is only the amount of salt used.

In the sixteenth century, this spice ceases to be a luxury, and everyone in the Kama region begins to actively engage in its extraction. By the end of the seventeenth century, the Stroganov factories alone produced more than 2 million poods a year. At this time, such Russian dishes arose, the names of which remain relevant to this day. The availability of salt made it possible to harvest cabbage, mushrooms, beets, turnips and cucumbers for the winter. This method helped to reliably preserve and preserve favorite foods.

Fish and meat

Russia is a country in which winter takes quite a long time, and food should be nutritious and satisfying. Therefore, the main Russian dishes always included meat, and very diverse meat. Perfectly cooked beef, pork, lamb, veal and game. Basically, everything was baked whole or cut into large pieces. The dishes made on skewers, which were called "spit", were very popular. Sliced \u200b\u200bmeat was often added to porridge, and pancakes were also stuffed with it. Not a single table could do without fried ducks, hazel grouses, chickens, geese and quails. In a word, nourishing meat Russian dishes have always been held in high esteem.

Recipes for fish dishes and preparations are also striking in their variety and quantity. These products did not cost the peasants anything at all, since they caught large quantities of "ingredients" for them on their own. And in the years of famine, such supplies formed the basis of the diet. But expensive species, like sturgeon and salmon, were served only on big holidays. Like meat, this product was stored for future use, it was salted, smoked and dried.

Below are some recipes for primordial Russian dishes.

Rassolnik

It is one of the most popular dishes based on pickles and sometimes pickle. This dish is not typical of other cuisines of the world, like, for example, hodgepodge and okroshka. During its long existence, it has changed significantly, but it is still considered a favorite.

The prototype of the usual pickle can be called kalya - it is a rather spicy and thick soup, which was cooked in cucumber pickle with the addition of pressed caviar and fatty fish. Gradually, the last ingredient was changed to meat, and this is how the well-known and beloved food appeared. Today's recipes are very diverse, which is why they are vegetarian or not. Such primordially Russian dishes use beef, offal and pork as the basis.

To prepare a dish known to all, it is necessary to boil meat or offal for 50 minutes. Next, send bay leaves and peppercorns, salt, carrots and onions there. The last of the ingredients is peeled and cut crosswise, or it can simply be pierced with a knife. Everything is boiled for another 30 minutes, then the meat is removed, and the broth is filtered. Next, fry is made from carrots and onions, the cucumbers are rubbed on a grater and also laid out there. The broth is brought to a boil, the meat is chopped into pieces and added to it, it is covered with rice and finely chopped potatoes. Everything is brought to readiness and seasoned with vegetables, let it boil for 5 minutes, add herbs and sour cream.

Jelly

This dish is consumed cold; for cooking, the meat broth is thickened to a jelly-like mass with the addition of small pieces of meat. It is very often considered a type of aspic, but this is a serious misconception, since the latter has such a structure thanks to agar-agar or gelatin. Jellied meat leads Russian meat dishes and is considered an independent dish that does not require the addition of substances for gelling.

Not everyone knows that several hundred years ago such a popular dish was prepared for the king's servants. Originally it was named jelly. And they made it from the remains of the master's table. The waste was finely chopped, then boiled in broth, and then cooled. The resulting food was unsightly and dubious in taste.

With the country's fascination with French cuisine, many Russian dishes, the names of which also came from there, have slightly changed. The modern jellied meat, which was called galantine, was no exception. It consisted of pre-cooked game, rabbit and pork. These ingredients were ground together with eggs, then diluted with broth to the consistency of sour cream. Our chefs turned out to be more resourceful, therefore, through various simplifications and tricks, galantine and jelly were transformed into a modern Russian jellied meat. The meat was replaced with pork head and leg, and beef ears and tails were added.

So, to prepare such a dish, you need to take the gelling ingredients that are presented above and simmer them for at least 5 hours over low heat, then add any meat and cook for a few more hours. First, carrots, onions and your favorite spices must be added. After the time is over, you will need to strain the broth, disassemble the meat and put it on plates, then pour the resulting liquid and send it to freeze in the cold.

Today, not a single feast is complete without this food. Despite the fact that all Russian home-style dishes take a lot of time, the cooking process is not particularly difficult. The essence of jellied meat has remained unchanged for a long time, only its base is transformed.

Russian borsh

He is considered very popular and loved by everyone. For cooking, you will need meat, potatoes and cabbage, beets and onions, parsnips and carrots, tomatoes and beets. Spices such as pepper and salt, bay leaf and garlic, vegetable oil and water must be added. Its composition can change, the ingredients can be added or subtracted.

Borscht is a primordially Russian dish that requires boiling meat. Previously, it is thoroughly washed and poured with cold water, and then it is brought to a boil over medium heat, the foam is removed as it appears, and after the broth is cooked for another 1.5 hours. Parsnips and beets are cut into thin strips, onions are cut in half rings, carrots and tomatoes are rubbed, and cabbage is finely chopped. At the end of cooking, the broth must be salted. Then cabbage is sent to it, the mass is brought to a boil, and the whole potato is laid. We are waiting for everything to be half-ready. Onions, parsnips and carrots are fried a little in a small frying pan, then everything is poured over with tomatoes and carefully stewed.

In a separate container, it is necessary to steam the beets for 15 minutes so that they cook, and then transfer them to the fry. Next, the potatoes are removed from the broth and added to all the vegetables, after which they are kneaded a little with a fork, as it should be soaked in the sauce. We simmer everything for another 10 minutes. Next, the ingredients are sent to the broth, and several bay leaves and pepper are thrown there. Boil for another 5 minutes, then sprinkle with herbs and crushed garlic. The cooked dish must be infused for 15 minutes. It can also be made without adding meat, which makes it great for fasting, and thanks to the variety of vegetables, it will still be incredibly tasty.

Dumplings

This culinary product consists of minced meat and unleavened dough. It is considered a famous dish of Russian cuisine, which has ancient Finno-Ugric, Turkic, Chinese and Slavic roots. The name comes from the Udmurt word "pelnyan", which means "ear of bread". Dumplings are found in most cuisines around the world.

The story tells that this product was very popular during the travels of Ermak. Since then, this dish has become the most beloved among the inhabitants of Siberia, and then other regions of wider Russia. This dish consists of unleavened dough, which requires water, flour and eggs, and pork, beef or lamb is chopped for the filling. Quite often, the filling is made from chicken with the addition of sauerkraut, pumpkin and other vegetables.

In order to prepare the dough, you need to mix 300 ml of water and 700 grams of flour, add 1 egg and knead the hard dough. For the filling, mix the minced meat together with finely chopped onions, pepper and salt a little. Next, the dough is rolled out and with the help of the mold we squeeze out the circles, into which we put a little minced meat and pinch into triangles. Then boil the water and boil until the dumplings float.

Any country is an integral part of its culture, which has been formed over centuries or even centuries.

It is difficult to imagine Russia without cabbage soup or Georgia without khachapuri. Therefore, when visiting different countries, it is necessary to try the national dishes of these countries. This will allow you not only completely plunge into culture countries, but also to bring home some interesting recipes.

National dishes

1. Croatia: paz cheese
   The famous Pag cheese is made from sheep's milk on the island of Pag.
2. Italy: pizza
   Classic pizza is made from very thin dough. Tomatoes, mozzarella and a variety of meat products are used as a filling; the dish is seasoned with basil.



3. China: xiao long bao
   These are dumplings that float in the soup. They resemble khinkali in shape, but they are made from different types of meat and steamed in special bamboo baskets.



4. India: tandoori chicken
   This dish consists of pieces of chicken that are marinated in yogurt and spices. Tandoori chicken is baked over high heat in a clay oven, and a dish with vegetables and rice is served.



5. Canada: Putin
   This incredibly high-calorie dish consists of French fries, cheese and a specially prepared sauce.



6. Belgium: mussels with fries
   Mussels can be prepared in a number of ways and are served with salted crispy potatoes and washed down with cold Belgian beer.



7. Austria: wiener schnitzel
   This is a thin piece of breaded, beaten veal that is fried until golden brown in a lot of fat or butter and served with potatoes or rice.



8. Argentina: asado
   It is meat cooked over charcoal and served with bread, salad, chimichurri sauce and red wine.



9. Brazil: feijoada
   Feijoada consists of black beans, baked pork, beef, spices and cassava flour. It is served with rice, cabbage, orange slices and hot sauce.



10. Australia: float pie
    This is a meat pie that floats in a plate of thick pea soup.



11. Egypt: Molochea
    Molochea is prepared from molochea leaves (a vegetable with a bitter taste), which are separated from the stems, chopped and boiled in a broth with coriander and garlic. The dish is served with chicken or meat.



12. England: roast beef with Yorkshire pudding
    It's roast beef with dripping pudding.



13. Georgia: khachapuri
    Surely everyone knows this juicy viscous tortilla stuffed with cheese or eggs.



14. Malaysia: nasi lemak
    This dish consists of rice cooked in coconut milk with pieces of pandanus leaves. And it is served wrapped in banana leaves with sambal sauce, anchovies, peanuts and a boiled egg.



15. Netherlands: herring
    The Dutch love to eat herring with a fresh bun and chopped onions.



16. Indonesia: terang bulan pie
    This dish is a sweet pie in the shape of a semicircle, stuffed with chocolate chips, grated cheese, peanut pieces and even bananas.



17. Saudi Arabia: Kasbah
    Kasbah is made from rice with the addition of a large amount of spices - cloves, cardamom, saffron, cinnamon, pepper, nutmeg and bay leaf, and is served with meat and vegetables.



18. Japan: katsudon
    This is a thin pork chop with egg, which is placed on top of a bowl of rice.



19. Mexico: mole sauce
    This sauce consists of about 100 ingredients, and it takes quite a long time to cook - sometimes several days.



20. Norway: rakfisk
    This is a trout, which is first salted, left to ferment for several months, and then served with onions and sour cream.



21. Philippines: adobo
    These are pieces of chicken or pork that are stewed in a mixture of soy sauce and vinegar. Pepper, garlic and bay leaf are also added here.



22. Portugal: francesinha
    This is a sandwich that consists of two square slices of white bread, between which there is a piece of meat, a slice of ham stuffed with olives, and a sausage. It is covered with melted cheese and placed in a plate with tomato sauce.



23. Ukraine: dumplings
    Dumplings are usually prepared stuffed with potatoes, cottage cheese, cabbage or meat, and they are served with fried bacon with onions and sour cream.



24. Romania: sarmale
    This dish looks like stuffed cabbage. It is prepared from minced meat with rice, which is baked in small salted cabbage or grape leaves.



25. Russia: cabbage soup
    Russians will gladly treat a foreigner with a plate of delicious and hearty cabbage soup.



26. Scotland: smoked salmon
    It is served on toasted bread with butter or curd and cheese paste.



27. Slovakia: bryndza dumplings
    These are small potato dumplings seasoned with soft cheese and bacon.



28. Slovenia: Kranjska sausage
    These are small pork sausages to which salt, pepper, water and garlic are added.



29. South Africa: Biltong
    This is beef jerky marinated with various spices.



30. South Korea: Panchang
    Panchkhan - many appetizers and salads that are served with the main course and rice: kimchi, namul, chon ...



31. Spain: jamon Iberico
    This ham is made from a special breed of Iberian pigs, which are kept on a special acorn diet. The meat is salted and then dried in well-ventilated cellars.



32. UAE: shawarma
    In the UAE, this dish is prepared from pita stuffed with pieces of fried meat of various varieties and vegetables. Tahini, hummus or hot sauce are used as a dressing.



33. Venezuela: Pabellion Crioglio
    This dish is made with chopped beef, rice, black beans and cheese.



34. USA: hamburger
    Americans recommend a milkshake and French fries for the hamburger.

These dishes look so delicious that I already want to go to all these countries. Whichever country you are in, remember to ask about the local national dish and taste it!

This is a real creative laboratory! A team of true like-minded people, each of whom is an expert in their field, united by a common goal: to help people. We create content that is truly worth sharing, and our beloved readers serve as a source of inexhaustible inspiration!

Especially Americans love to pamper themselves with popcorn while watching some interesting movie, scooping handfuls of their favorite treat. By the way, there are about a hundred varieties of popcorn: orange popcorn, popcorn amaretto, popcorn in chocolate, popcorn with nuts - and these are just a few varieties of sweet popcorn, not to mention the equally delicious spicy and salty flavors.

Exotic Indian cuisine has something to surprise the guests of the country. People find themselves in a different world - gustatory and visual. The most popular dish that is a feature of South Indian cuisine is Masala dosa, a thin rice pancake made from fermented flour. It is served with coconut chutney (sauce). Inside the pancake there is a filling of potatoes and cabbage.

Chips appeared in 1853, when the chef of the restaurant decided to teach a client a lesson who was dissatisfied with "too fat potatoes". The potatoes he cooked were no thicker than a sheet of paper and were very popular with the discerning visitor. Since then, randomly invented chips have conquered the whole world.

Spanish paella is prepared in different ways, each province has its own recipe for cooking this dish. But, of course, the main ingredients of paella are rice, tomatoes and olive oil.

Delicious Thai salad. Prepared in a special mortar where papaya, carrots, garlic, peanuts, green beans and tomato are mixed. Fish sauce and lime juice give the salad its characteristic flavor. Oh, we almost forgot! And, of course, a lot of chili peppers, you can't go anywhere without them.

This dish is often called the national dish in Singapore. Chicken meat is boiled or steamed and placed on top of the fragrant rice. A cucumber or salad is used as a side dish. This creation by Thai chefs is considered one of the least spicy dishes.

44. Putin, Canada

Do not rush to associate this dish with the President of Russia, it has nothing to do with him, and the stress in this word falls on the last syllable. In fact, Canadian Putin is nothing more than potatoes with curd cheese and gravy. Translated, this word means "mess", which is not surprising, because the dish can include a wide variety of additional ingredients. Canadians say that Putin is especially delighted after a few bottles of beer.

Or as an option - tacos. This is a taco or wheat tortilla rolled into a tube and stuffed with a wide variety of foods, such as sausages, cheese, cacti, onions, corn, fruit mixes, etc. The top of the pancake can be topped with guacamole (avocado pulp sauce). Tacos is perfect for breakfast. It is for this reason that no Mexican guest has left the country with less weight than upon arrival.

In fact, bain-marie is a waste of beer production that the German chemist Justus Liebig came up with as a protein-rich pasta. It has a thick consistency and a very salty taste. This is an amateur treat - you can love or hate it for life. But especially loyal fans of marmite can put a layer of marmalade on top of such a toast. Yum-yum, in one word.

Yes, the name is not one of the mouth-watering ones, but this does not prevent gourmets from classifying it as one of the most exquisite products of Southeast Asia. The smell of fermentation of tofu (namely, thanks to this process, the cheese is so "fragrant") is so unbearable that sometimes the memories of it haunt people who are not used to such exotic things for several months. That is why this type of tofu is not allowed on the streets - you can only try it in a restaurant. But is it worth going through such a culinary shock? Yes, this legendary taste is worth it.

The main thing is not to be fooled by a cheap imitation that uses soybean paste or almond essence. Real marzipan is a combination of crushed almonds and powdered sugar. The dessert is so delicious that, without noticing it, you can eat a serious amount of delicacy. The city of Lubeck is rightfully considered the king of marzipans, where the old recipe for sweets is kept in the strictest confidence.

39. Ketchup, USA

Even if Malcolm Gladwell, a well-known Canadian journalist and sociologist, says that this is great food, then it is so. The American obsession with tomatoes was the impetus for the invention of ketchup in the 19th century.

After a meal with French toast, it doesn't hurt to check your cholesterol levels.

Two toast toasts are generously brushed with jam or peanut butter and served with a good dose of syrup (maple, strawberry, or apple).

This Italian dish is prepared by the Australians as well as if they invented it themselves. Chicken fillet, thickly covered with melted parmesan and mozzarella, with a spicy garlic-tomato sauce - mmm ... just lick your fingers!

36. BBQ, Texas

Each state has its own unique barbecue traditions. Americans are very fond of enjoying a dish with the aroma of a fire in nature. However, in different places and grilled dishes are different. For example, in Tennessee, they are delighted with ribs, in North Carolina, the meat is crumbled after frying and a sandwich is made, and in Kentucky it makes no difference at all which meat to cook, because the main thing is the branded marinade. And finally, Texas. They won't waste time on trifles here - a solid pork steak generously covered with spicy salsa - that's how you need to relax in nature!

You can't visit Singapore and taste the local bestseller, the chili crab.

The crab is literally drowning in a sauce made from a variety of spices, eggs and rice flour. You will not be able to finish the sauce with a spoon - hot buns, which are traditionally served with the dish, will come to the rescue.

Have you ever tried eating pancakes without maple syrup? It's like eating a piece of cardboard. Poorly cooked cardboard. This is what the people of Canada believe and are very proud of their traditional treat.

33. Fish and chips, UK

Inexpensive and nutritious dish, originally from 1860. During the First World War - uncomplicated food that helped to avoid hunger for the poorest segments of society.

Deep-fried fish with crispy fries is still a staple in English cuisine.

Damn delicious! Yes, yes, damn it, because Ankimo is made from monkfish liver. This dish is considered a delicacy in Japan.

Among the cured ham, Parma is definitely the queen. A distinctive feature of Her Majesty (by the way, the original Parma ham is marked with a stamp depicting the five-pointed crown of the Duchy of Parma) is its fragile structure and delicate pink color.

This snack is very common in Vietnam. Rice roll with meat filling - a pancake in essence - is served at room temperature.

The famous gourmet Wagyu beef conquered even the Japanese imperial family. Marble veins in meat are saturated with unsaturated fats (such is the tautology). The Japanese claim that you can fully experience the delicate taste of meat only raw.

Aromatic, lightly spicy soup with rice noodles. The wonderful scent of herbs tickles the nostrils and stimulates the appetite.

The best smoked meats in North America can only be enjoyed here! And the name of the place is Schwartz's Deli, a restaurant that was opened in 1928 by Ruben Schwartz, a Jewish immigrant from Romania. Meat marinated with herbs and spices, smoked in smoke, became famous all over the world.

26. Fajita or Fajitas, Mexico

Fajitas is a godsend for enthusiasts who cook under the motto "make it up yourself."

This is a hearty dish consisting of a wheat tortilla and meat filling with various additives. Its main feature is that the filling and tortilla live a separate life. Everyone can choose what exactly to wrap in a cake. Top 50 best dishes from around the world (continued)

National cuisine can tell a lot about its people. Cult dishes of a particular country are often known all over the world and are even included in the daily diet of many families. Other dishes are no less tasty and original, but for some reason they did not become so popular abroad. So, without further ado, we present you with the best traditional dishes from around the world.

Bigos, Poland

This is a sauerkraut stew. There are many options for bigos, and cabbage and meat (pork or game, smoked sausage, etc.) can be different.

Colcannon, Ireland

These are mashed potatoes and cabbage. Usually served as a side dish with boiled ham, fried brisket or sausages.

Fried mussels with French fries, Belgium

You can try "moules frites" in almost any Belgian restaurant, but be careful: one serving weighs one and a half kilograms! Locals joke that french fries are universal, but "mussels from Brussels", that is, "mussels only in Brussels."

Ful Medames, Egypt

This is a puree of boiled beans with garlic, lemon juice and olive oil. Due to the cheapness and nutritional value of this dish, ful has been an important part of the diet of the common population since ancient times. Since ful is a difficult dish for digestion, it is eaten for breakfast or, in extreme cases, for lunch.

Fasolada, Greece

This is a soup with white beans, vegetables (usually tomatoes and peppers) and olive oil. The simple and hearty dish is believed to have been popular since ancient Greece.

Meatballs, Denmark

Veal, ground beef and pork balls are unlike those floating in our favorite soup. Danish meatballs are cutlets served in the best tradition with boiled potatoes and sauce.

Adobe, Philippines

Adobo is a popular Filipino dish made with meat, seafood and vegetables marinated in vinegar, as well as soy sauce and garlic. Although the name of the dish is Spanish (“adobar” means “marinade”), the method of preparation is specifically Filipino.

Chilis en nogada, Mexico

The name of the dish translates as “chili in walnut sauce”. That is, these are peppers stuffed with rice and meat and poured with walnut sauce. The colors of the dish represent the colors of the Mexican flag: green chili, white nut sauce and red pomegranate seeds. Very patriotic!

Ajaiko, Colombia

This is a potato soup with chunks of chicken, corn and "guasco", an aromatic plant that gives the soup its characteristic flavor. The thick, smooth cream soup is most often served with sour cream, capers and avocado.

Pulkogi, South Korea

Pulkogi (or bulgogi) are marinated pieces of grilled beef or veal. Prepared with heads of garlic, peppers and onions, served with leafy vegetables such as cabbage.

Crepes, France

This is a type of pancakes that are prepared in milk without yeast culture. Crepes can be baked on one side (when served with filling) and are often used to make pies and cakes.

Peking duck, China

One of the most popular and ancient dishes of the country, "beijing kaoi", is prepared like this: the duck carcass is rubbed with honey and baked in a special oven, and when serving, it is cut into thin slices. Prerequisite: the duck skin must be crispy, thin and non-greasy. Duck is served with tangerine tortillas, onions and sweet burdock sauce.

Fish & Chips, UK

This is a deep-fried fish (traditionally cod, but can be any other white meat, such as haddock or flounder) with large slices of French fries. Simple and delicious!

Feijoada, Brazil

It is a stew-like dish of beans, meats, and farofa (cassava flour). The hearty dish is served in a clay pot with cabbage, an orange slice, and, if desired, rice. According to the widespread version, feijoada 300 ago was invented by slaves brought to Brazil from Africa.

Pad Thai, Thailand

The local favorite is fried rice noodles with shrimp and / or meat, as well as tofu, fish sauce, shallots, bean sprouts and pickled radishes.

Ramen, Japan

A broth with wheat noodles and sometimes meat, pickles, eggs, nori and other ingredients is the most popular Japanese fast food.

Karriwurst, Germany

These are ordinary sausages with ketchup sauce and curry powder, 800 million servings of which are eaten annually in Germany.

Arepa, Venezuela

Lush stuffed cornmeal pancakes are a great breakfast. Inside can be cheese, avocado, or both, which are very popular in this country.

Pho, Vietnam

This is a noodle soup with pieces of beef or chicken or fried fish. The soup is garnished with Asian basil, mint, lime and bean sprouts.

Pasta, Italy

The dish that has spread throughout the world is pasta. There are thousands of options for pasta, both in the form of pasta and as additions to a hot dish.

Putin, Canada

So, calm down! The French name is poutine, and the stress is on the last syllable. The national Quebec dish is French fries with cheese slices topped with sweetened gravy. The dish was first cooked in the 1950s, but today it can be found not only in regular restaurants, but also in the Canadian branches of McDonald's, Burger King and KFC.

The most delicious and intriguing dishes that have long become the hallmark of their countries!

Tapas in Barcelona, \u200b\u200bSpain

Patatas bravas (potatoes in a spicy tomato sauce), calamares fritos (fried squid), boquerones (anchovies), croquetas de jamón (ham croquettes), chorizo \u200b\u200b(pork sausages), pimientos asados \u200b\u200b(fried peppers), albóndigas (meat balls) and berenjenas gratinadas (eggplants baked with cheese) are just a part of the dishes under the name tapas. The richest selection of tapas in Spain can be found in Barcelona - especially along La Rambla, along which tourists and locals stroll leisurely south of Plaza Catalunya.

Doner Kebab in Istanbul, Turkey The traditional doner kebab is grilled lamb on a pad of rice, and many restaurants in Turkey still serve it this way. However, nowadays fast food culture is gaining momentum, and the dish has somewhat transformed. Now the doner, familiar to everyone, is rather pieces of meat wrapped in pita, fried on a spit, mixed with salad and sauce. And nowadays, it has become a kind of tradition to gorge itself on a hearty doner in Istanbul, and then wander along the narrow streets of Sultanahmet or along the Bosphorus, sometimes secretly wiping off the remnants of the sauce and shaking off pieces of salad from the chin.

Pasta in Naples, Italy

Culinary historians are still arguing about the appearance of pasta in Italy - either it was brought into the national cuisine by Marco Polo, imported from China, or the Etruscans got to know it long before that. But everyone agrees that by the 18th century Naples had turned flour-water mixing into a lucrative industry, becoming the world capital of pasta. In addition to this, the Neapolitans discovered an amazing combination of pasta and tomatoes, from which the taste was born, which won recognition all over the world! So the next time you visit Naples, wandering through the narrow streets of its historic center, do not forget to stop by the nearest trattoria and taste the famous Napoletana pasta!

Steam dumplings - Shanghai, China

These delicious balls may seem like just pieces of dough, but you only have to try them once to understand that there is a hot aromatic broth hidden inside, combined with ground pork, crab meat or vegetables. This little focus is achieved by adding gelatin inside the dumplings, which turns into liquid when steamed. In order not to burn the gums with hot broth, do not bite the dumpling right away, but lightly bite it on the side so that the liquid pours out gradually.

Feijoada in Rio de Janeiro, Brazil

Taste buds celebrate their own carnival with a Brazilian lunch, feijoada, a dark and spicy gravy made with black beans and pork. Keep in mind that the feijoada prepared in most restaurants in Brazil for local residents, in addition to the usual cuts of meat, may contain pork parts that are less familiar to us, such as ears, tongues and even squiggles of tails. Also keep in mind that this hearty dish can be a real test for your stomach - so be prepared that after such a meal in Rio de Janeiro, you would rather want to take a nap rather than swim in the waves of Ipanema.

Gumbo in New Orleans, USA

Spooning gumbo from a steaming pot is as typical of any New Orleans in the United States as listening to jazz or blues. Favorite by all Louisians, this treat is a hearty broth made from seafood or smoked meat, compacted with flour mixed with fat and then poured over a pile of rice. There are many variations of the dish, from the classic Creole to the spicier Cajun.

Couscous in Casablanca, Morocco

As soon as you arrive in Casablanca, immediately go to Boulevard de la Corniche, which is by the water, and order a cup of mint tea and a traditional Moroccan dish - couscous. Couscous is made from semolina (crushed grain) and is prepared by long-term steaming in a special boiler. Then it is poured with a spicy vegetable gravy or a mixture of vegetables with meat or fish. Without a doubt - you ask for supplements!

Nasi goreng in Penang, Malaysia

Everyone who has visited Malaysia at least once, probably had a chance to try the ingenious nasi goreng, simple as everything. Literally, the name of the dish can be translated simply as "fried rice" - and it is eaten with pleasure throughout Malaysia, as well as in Indonesia and Singapore. To prepare the dish, you need to fry rice with chicken or seafood with the addition of vegetables, eggs and sweetened soy sauce. Nasi goreng can be found anywhere in Malaysia, but it is best to try it in the busy and bustling center of Penang Island. A variety of Malay, Chinese and Indian culinary styles combine to give this seemingly humble dish a distinctive, unmistakable flavor.

Curry in Mumbai, India

Curry is a common Asian phenomenon that can be found everywhere from Thailand to Japan. But the real homeland of curry is India, and if you haven't tried curry in Mumbai, you can assume that you haven't tried it at all! Mumbai curry usually consists of seafood and coconut mixed with masala (a special blend of spices). Common spices include turmeric, coriander, ginger, and red chili.

Hot dog in New York, USA

Is it hard to believe that a city like New York in the United States can boast one of the world's most popular food? Everyone knows that the most iconic culinary ritual in New York is to go to a busy city crossroads, find a shabby metal cart with a colorful umbrella and order a hot dog with ketchup, mustard, onions and optionally sauerkraut or hot sauce! To see traditional food and food lovers in all their glory, head to Nathan's on Coney Island on July 4th for the famous hot dog competition! The record to date is 53.5 hot dogs in 12 minutes!

And of course! Russian kitchen!

Pancakes may have been the first flour products and date back to prehistoric times. Russian pancakes are a traditional dish of the Eastern Slavs, a national version of pancakes. Russian pancakes are prepared with yeast dough and are often brewed in water or milk (custard pancakes) before baking in a traditional Russian oven. Buckwheat flour is often used for their preparation.

Grandma's pies
A patty is a small filled yeast dough dish that is baked (in the oven) or fried (in deep fryers, small pots, or kettles). The name is derived from the word pie. There are a great many different recipes for pies. The differences relate to dough (usually yeast is used) and fillings (with cabbage, potatoes, onions and eggs, with various berries, with cereals). Pies are also often and erroneously called baked goods made from other types of dough. In particular, Tatar and Uzbek samsas and Karelian gates are often mistakenly called pies. A round and open-top pie with only the edges pinched is called a cheesecake. This type of patty mainly contains curd.


Homemade - the most delicious
Etymological dictionaries indicate that the Russian word pelmeni is a borrowing from the Finno-Ugric languages, leading it to the word pel'nyan ("bread ear": pelmeni "ear" + nian "bread"). At the same time, various sources disagree when specifying a specific language from which this word got into Russian.


Under forty degrees just super!
Borscht is a type of beet-based soup that gives borscht its characteristic red color. A traditional dish of the Eastern Slavs. Widespread in the national cuisines of neighboring peoples


After forty degrees too super
Sun (originally a villager) - a dish of Russian cuisine, a soup with steep meat, fish or mushroom broth with hot spices. Solyanka are of three types: meat, fish and mushroom. The base of the hodgepodge is sour-salty-spicy due to the addition of components such as pickles, olives, capers, lemon, kvass, pickled or pickled mushrooms. Solyanka combines the components of cabbage soup (cabbage, sour cream) and pickle (pickles, cucumber pickle). Fried boiled meat of various types, corned beef, smoked meat and sausages are used in meat hodgepodge. In fish hodgepodge - boiled, salted, smoked red fish (sturgeon). All hodgepodge contains a lot of spices: pepper, parsley and dill.


In the summer, in the heat - the most it!
Okroshka is a mixture of finely chopped various types of meat or fish, vegetables and pickles (initially - fresh and / or pickled cucumbers, onions, pickled plums, pickled mushrooms, in later versions - boiled potatoes, turnips, carrots, rutabagas), spicy herbs (finely chopped green onions, parsley, dill, celery) seasoned with special white okroshche kvass or okroshechny kvass in half with bread, as well as sour cream.