Russian Culture Food Paper

Russian Food Russian cuisine has evolved thought out the years, as it was influenced by many other cultures and surroundings. Because the country is so large and the climates and surroundings vary greatly there are many variations of dishes and traditions in Russia. As the recopies evolved, they focused on the main foods that were available in the old times. Russia had an abundance of fish in its rivers and vegetables and berries in its fields. From the fish came hot and cold soups, appetizers and entrées. Turnip, cabbage, radish, cucumbers and potatoes were incorporated in many meals. Because large parts of Russia is covered with woods mushrooms were available everywhere, and that is why they are so popular in Russian Cuisine. Also wheat was one of the biggest food providers. In old Russia, bread symbolized wealth and health in the family and the land. Because wheat was available, it was utilized in every way, making dishes, and drinks such as kvas, beer, and vodka. No table in Russia in history or even now, could be seen without white or black bread, and other dishes that include wheat. Russia is extremely well knows for the number of soups that have evolved from this culture. Both cold and hot soups are served right after the appetizers. Okroshka consists of kvas, bee, cucumbers and eggs. Borshch consists of beets, potatoes, meat, and vegetables. Shchi, is very popular, it’s made out of cabbage, and other vegetables such as carrots. Rossolnik and solianka are also served, contining pickles and sausage. Most of these soups included lots of vegetables, especially beets, because vegetables were cheap and available in the old times. These soups also kept people warm in the cold winter, while filling them up with a warm bowl of soup and bread and butter. As years passed some foods were alternated and changed, but most of the traditions and dishes stayed the same. When a big dinner is served for a celebration it consists of four different components. First come the