Russian cuisine
Ukha, Pelmeni, Pancakes
Ukha
Ukha - the Russian
soup, made of fish
as a salmon or a
cod, root
vegetables, a
parsley root, a
leek, a potato, a
bay leaf, fennel,
green parsley and
spicy with black
pepper, cinnamon
and carnations.
Fishes as height,
tenches, sheatfish
were used to add
aroma to soup.
Ukha - the dish of fish made
with a broth. However
naming it of an ear it would
not be absolutely correct.
"Ukha" as the name in the
Russian kitchen for a broth
of fish has been established
only in last 17th by early 18th
centuries. During former
times it is the name at first it
has been given thick broths
of meat, and then later
chicken.
The minimum of vegetables is
added in preparation, and in
classical cookery ukha was
simply rich broth of fish
submitted to accompany pies
of fish (rasstegai, kuliebiaka,
etc.). These days it - more
often an ear, prepared by a
potato and other vegetables.
Pelmeni
The word pelmeni is received from pel'nyan ' (пельнянь) –
literally "ear bread" in native Finno-Ugric Komi and
languages Mansi. It is not clear, when pelmeni has entered
into kitchens idigeneous the Siberian people and when they
at first have appeared in the Russian kitchen. One theory
assumes that pelmeni, generated in northwest China.
In Siberia, pelmeni are traditionally frozen outdoors in the winter
and treated as preserved food. Hunters or explorers heading
into the taiga would carry sacs of frozen pelmeni with their
provisions as easily cooked non-perishable food.
The dough is made from flour
and water, sometimes
adding a small portion of
eggs.
The filling can be minced
meat, fish, and mushrooms.
The mixing together of
different kinds of meat is
also popular. The traditional
Ural recipe requires a
mixture of 45% beef, 35%
mutton and 20% pork.
Pancakes
A pancake is a thin, flat cake
prepared from a batter and
cooked on a hot griddle or frying
pan. Pancakes exist in several
variations in many different local
cuisines. Most pancakes are
quick breads, though some are
made using a yeast-raised or
fermented batter. Pancakes can
be eaten at different times of the
day depending on local tradition.
A crêpe is a popular variety of
pancake of French origin.
Most varieties of pancakes are
cooked one side at a time on a
griddle and flipped halfway
through the cooking process to
cook the other side.
In Russia, Belarus and Ukraine, several varieties of pancakes
are popular as breakfast food, appetizer, main course, or
even dessert. Blintzes (Russian: блинчики blinchiki) are thin
crepes made without yeast. Blini (Russian: блины) are
thicker pancakes made from wheat or buckwheat flour,
butter, eggs, and milk, with yeast added to the batter. Blini
cooking has an ancient history in Russia dating back to the
pagan traditions and feasts, which are reflected in today's
"pancake week" celebrated in the winter before the Great
Lent. Small-sized thick pancakes made from yogurt or
buttermilk based batter (without yeast) are called in Russian
cuisine oladyi (оладьи) (diminutive: oladushki оладушки,
further abbreviated as ladushki ладушки).
From ancient times in Russia celebrate
Pancake week – Maslenitsa.
Maslenitsa is celebrated during the last
week before Great Lent—that is, the
seventh week before Pascha
(Easter). Maslenitsa corresponds to
the Western Christian Carnival,
except that Orthodox Lent begins on
a Monday instead of a Wednesday.
The Orthodox date of Easter can
differ greatly from the Western
Christian date.
Maslenitsa also includes masquerades,
snowball fights, sledding, riding on
swings and plenty of sleigh rides.
The mascot of the celebration is
usually a brightly dressed straw effigy
of Lady Maslenitsa, formerly known
as Kostroma. As the culmination of
the celebration, on Sunday evening,
Lady Maslenitsa is stripped of her
finery and put to the flames of a
bonfire.
Recipes
Ukha
Pelmeni
Pancakes