Presentation on theme: "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,"— Presentation transcript:
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.