PRAYER

CLASSROOM RULES

LISTEN

PARTICIPATE

RESPECT
 U RE
LT
CU

PEOPLE

FAMOUS FOODS
RUSSIAN
CUISINE
 LEARNING OBJECTIVES:
At the end of the lesson,student should be able to:
a.discuss the history of Russian cuisine;

b.share to the class the value of Russian

cuisine basic ingredients; and

c.create an infographic about Russian

cuisine.
Russian cuisine derives its varied character from the vast and
multi-cultural expanse of Russia. Its foundations were laid by
the peasant food of the rural population in an often harsh
climate, with a combination of plentiful fish, poultry, game,
mushrooms, berries, and honey. Crops of rye, wheat, barley,
and millet provided the ingredients for a plethora of breads,
pancakes, cereals, beer, and vodka. Soups and stews full of
flavor are centered on seasonal or storable produce, fish, and
meats. This wholly native food remained the staple for the
vast majority of Russians well into the 20th century.

Russian cuisine derives its varied character from the vast and
multi-cultural expanse of Russia. Its foundations were laid by
the peasant food of the rural population in an often harsh
climate, with a combination of plentiful fish, poultry, game,
mushrooms, berries, and honey. Crops of rye, wheat, barley,
and millet provided the ingredients for a plethora of breads,
pancakes, cereals, beer, and vodka. Soups and stews full of
flavor are centered on seasonal or storable produce, fish, and
meats. This wholly native food remained the staple for the
vast majority of Russians well into the 20th century.
 MAP OF RUSSIA

FLAG OF RUSSIA
 GEOGRAPHY

GEOGRAPHY

It's situated in the Eastern part of Europe and Northern

part of Asia. The main part of the European territory of
Russia is situated within the Eastern Stream Plain
(Vostochno-Evropeyskaya Ravnina). The southern border
is onthe North Caucasus. The main part of the Asian area
of Russia is on Zapadno Spainskaya ukanina and Sredne-
Sibirskoye Ploskogor ye. The territory of Russia through
11 times zones.
 PEOPLE

PEOPLE
There are two Russian words which are commonly
translated into English as "Каната"русские" (russkiye),
which means "ethnic Russians" and "pocняне"
insyane), which means "citizens of Russia."
POPULATION

POPULATION
The total population in Russia was last recorded at 141.9 million
people in 2012 from 119.9 million in 1960, changing 18 percent
during the last 50 years. Population in Russia is reported by the
World Bank. Historically, from 1960 until 2012, Russia Population
averaged 139.0 Million reaching an all time high of 148.7 Million
in December of 1992 and a record low of 119.9 Million in
December of 1960.
 LANGUAGE

LANGUAGE
Russian belongs to the family of Indo-European
languages and is one of three (or, according to some
authorities four) living members of the East Slavic
languages, the others being Belarusion and
Ukrainian. Examples of Old East Slavonic are attested
from the 10th century onwards, and while Russian
preserves much of East Slavonic grammar and a
Common Slavonic word base, modern Russian
exhibits a large stock of borrowed international
vocabulary for politics, science, and technology.
 CULTURE

CULTURE
Russian culture is the culture associated with the country of
Russia and, sometimes, specifically with ethnic Russians. It
has a long history and can claim a long tradition of dividend
in many aspects of the arts, especially when it comes to
literature and philosophy, classical music and ballet,
architecture and painting cinema and animation, which all
had considerable influence on world culture The country also
has a flavorful material culture and a tradition in technology.
Nowadays, Russian cultural heritage is ranked seventh in the
Nation Brands Index, based on interviews of some 20,000
people mainly from Western countries and the Far East.
 RELIGION

Russian Orthodox 15-20%,

Muslim 10-15%, other Christian 2%.
Estimates are of practicing worshipers; Russia
has large populations of non-practicing
believers and non-believers, a legacy of over
seven decades of Soviet rule.
Ethnographers start studying every nation with its cuisine
because it can reveal its history, everyday life and traditions.
Russian Cuisine is no exception and is a very important part
of Russia and its history.Russian cuisine dates back to the
10th century. Old Russian cuisine became Bel really diverse
by the 15th century. Of course it was and fores contributed
to geographical conditions. The abundance of rivers, lakes
and forests contributed to the appearance of dishes made
from fish, game, mushrooms and berries. In the fields they
planted different grains like rye, oat, wheat, barley,
buckwheat and others. They made grain porridges (каша)
from it of different kinds. Porridge (каша) has always been a
traditional national dish.

Ethnographers start studying every nation with its cuisine

because it can reveal its history, everyday life and traditions.
Russian Cuisine is no exception and is a very important part
of Russia and its history.Russian cuisine dates back to the
10th century. Old Russian cuisine became Bel really diverse
by the 15th century. Of course it was and fores contributed
to geographical conditions. The abundance of rivers, lakes
and forests contributed to the appearance of dishes made
from fish, game, mushrooms and berries. In the fields they
planted different grains like rye, oat, wheat, barley,
buckwheat and others. They made grain porridges (каша)
from it of different kinds. Porridge (каша) has always been a
traditional national dish.
 KALACH
KALACH

K A R AVA I

KARAVAI

RU SSO LA D I

RUSSOLADI

PA N C
A K ES

PANCA
P IE S

K ES PIES
Hot liquid dishes appeared from the early times as well:
first fish soup ,shchi (u), and later borsch, rassolnik -
sour soup, and then different sorts of Soyinka . In the
XIX century these liquid dishes were named Soups .
Among drinks popular were kvass and different wild
berries' drinks. Esti Spices were used extensively since
the XI century. Russian and overseas merchants brought
clove ,cinnamon, ginger , coriander , bay leaf , black
pepper , olive oil, lemons etc. Russia was trading with
western countries and was a passing way to China.
Tea was first brought to Russia in the XVII century. As for
alcoholic drinks, in the Old Russia they drank low-alcohol
drinks based on honey and berries. Vodka was first brought to
Russia in XV century, and was immediately banned and did not
appear until the reign of Ivan the Terrible in the middle of XVI
century. At that time the first Tsar Bar was opened. 227
The food cooked in stoves was delicious because it was
heated evenly from all sides. Russian stoves are no longer
used these days, even in the countryside.By the XVII
century the food of the elite became more sophisticated,
differing not only in quantity but in the serving manner and
ingredients.
The Russian aristocracy was hiring foreign chefs that
totally replaced lady- cooks. The Russian cuisine got
dishes like sandwiches , salads and bouillon, and a
choice of pan fried dishes (beefsteaks, entrecote,
meat patties , as well as sauces , (jellies), creams
etc. Russian tratirs were replaced by restaurants
with waiters and hosts. Most of this did not affect
the common people. Russian food was also diverse
in different parts of the country because of the
different climates and nature of those parts.
The starters might be pancakes with caviar, herring
"under fir coat", pickles, sauerkraut, pickled vegetables,
salad of tomatoes and cucumbers with sour cream. There
are also pies with cabbage, minced meat or potatoes.
Bread at all times occupies the main space during the
meal.
Baked, boiled, roasted, fried food and main courses
(meat, fish, etc.) were presented cut in pieces on a big
platter. Pieces were taken by hands (before forks were
introduced).
Plates were replaced with big pieces of bread.
Guests put thick food, pieces of meat, fish, etc.
on them and when meal was over such
"bread plates" were normally eaten up.

The rules of conduct during meals were quite strict: it was a

taboo to knock or scrape a spoon on the dishes, throw the
remains of food on the floor, talk loudly, and laugh. Before sitting
down everyone had to cross. All this once again confirms the
respect and even awe that Russian people had in relation to their
daily bread.
The Russian day begins traditionally with a light breakfast of breads
and tea and occasionally an egg or two fried or boiled. Lunch is most
often a light meal, usually a hot meat or fish dish and often a pirog
(type of pie). Even more frequently for a family lunch, the main
attraction is a huge pot of kasha and a pitcher of milk with perhaps a
fish or pot cheese dish for variety. A simple milk pudding or stewed
fruit finishes the meal.
The zakusky appetizer may be as simple as a plate of salt herring or
ikra (chopped eggplant) or as elaborate as an array of fish and pickled
vegetable dishes as well as one or two hot dishes.
For a typical dinner, family and guests will sit down to a
table set with a centerpiece of crystal or cut glass filled
with fruit, and at each setting will be asitha top plate for
the appetizers and a larger plate below for the main dish.
Soup is always served from a tureen into ample soup
plates, and all the dishes that follow will be arranged on
platters or in serving bowls. There is no place in the
Russian kitchen or on the Russian table for "individual
servings," for in the Slav idiom a uld serving is not only
what a person wishes to eat, but the hope is always
engendered that he or she can be coaxed into "just a little
more." It would therefore be an insult to provoke the
suspicion that the food had been measured at all.
Meats are always discreetly carved in the kitchen or on a side table,
and heaping dishes are the sign of generous hospitality. While the
hostess always sits at the head of the table, the host sits wherever he
pleases. Both share in the responsibility to urge their family and
guests to enjoy, that is, eat.
To serve tea, a small amount of the strong essence is poured into the
bottom of the cup or glass which is then filled with boiling water from
the tap of the samovar. A lemon slice is floated on top, sugar cubes or
preserves are placed on the tiny side dishes. And though a tray of
vodka and perhaps a few liqueurs may be visible during the evening
tea, unquestionably it is the samovar and the good talk that highlight
the vechernyi t'chai.
REGIONAL CUISINE
AZERBAIJAN
Lamb, rice, and yogurt predominate the cuisine while soups and
stews are the favored forms of cooking. A custard of eggs
sprinkled liberally with fresh green herbs forms the final garnish
to many dishes, and exotic seasonings include saffron, cinnamon,
pomegranate seeds, and the dried powder of plums and barberry.
Other Central Asian dishes include pilafs (a base of seasoned rice
served with meat or fish together with vegetables or fruits) and
shashlyk (skewered broiled meats). Kyurdyuk, the fat rendered
from Entailed sheep, is used liberally both in cooking and as a
final flavor fillip (like a dab of butter).
The keufta or meatballs are astonishing in size, many weighing
several pounds, sometimes cooked with a whole chicken inside.
But it is piti, the Azerbaijan thick lamb soup served in
earthenware bowls that is considered the outstanding specialty.
Generally, a preference for fart and sour flavors predominates, an
example being dovga, a thick soup of yogurt, rice, and greens
served as dessert.
Eastern Mediterranean cuisine predominates in this region
with rice as the staple, along with stuffed vegetables, yogurt
both as beverage and ingredient, and great variety in fruits
and vegetables. Lamb is the favored meat, lamb fat is
preferred for cooking, olive oil is used for salads and stuffed
vegetables, while butter is used only occasionally in baking.
This area's unleavened wheat bread is made only with flour
and water. Onions CAUCASUS and garlic are much beloved;
walnuts and pine nuts are pounded into sauces or used in
dishes and fillings, while the exotic fragrance of rosewater,
cumin, mint, and coriander enhance many other dishes.
 CENTRAL ASIA
A huge area in large part consisting of a dried-up sea basin whose plateaus
and deserts are visited with extremes of climate, the Soviet Central Asian
republics include Turkmen and Uzbek, Tadzhik and Kirghiz and the Kazakh
republic north of those.

Nomads still roam the lands with herds of horses and camels, goats and
sheep, yaks and cattle and live primarily on cheeses, lamb, mutton, and
horsemeat. Their beverages include green tea and the fermented mare's
milk called kumiss. When meats and rice are available, they are cooked
usually by steaming in a sheepskin pouch that is lowered into a pit of hot
coals then banked with earth or sand. Open fires are used for broiling
skewered meats and heating water for tea.
Some Central Asian specialties are:

1. Bozbash. A thick Azerbaidzh mutton and vegetable soup.

2. Chikhirtma. A chicken or lamb soup finished with beaten
yolks and juice.
3. Chup Oshi. An Uzbek dish of tossed cooked noodles, fried
onions, a milk.
4. Dyushbara or Byushperc. The Caucasian form of
dumplings.
5. Palov. The Uzbek name for pilaf.
. Bozbash Chikhirtma Chup Oshi.

Dyushbara or Byushperc Palov

GEORGIA
Fresh green herbs are often eaten out of the hand as snacks or
liberally used in the form of garnishes, salads, or seasonings.
Eggplants, pumpkins, squash, cucumbers, radishes, onions and
scallions precede most meals of which a plate of beans is usually
a part, together with stewed or roasted lamb, kid, or fowl.
Georgians enjoy wines but are not big sweet-eaters. A great
variety of bread from the thin crisp lavashi to the heavy corn
bread called tchadi or mchadi as well as the elliptical puri baked
from wholegrain wheat and leavened with sourdough starter is a
part of all meals.
Some Georgian specialties are:

1. Chicken Tabaca: young chickens split, flattened, butter-

browned, and served with pickled vegetables.
2. Khadja Puri: a dessert of hot bread filled with cheese.
3.Lobio: a cold appetizer dish of cooked beans dressed with
Satsivi, one of the walnut sauces, or a sauce of pomegranate
seeds and juice.
4. Tchadi or Mchadi: a coarse heavy bread of cornmeal often
baked with a layer of cheese or onions in the middle.
 Chicken Tabaca Khadja Puri

Lobio Tchadi or Mchadi

 BASIC INGREDIENTS
Ridge cucumbers, with a firm texture and full flavor, are
either used fresh in salads or pickled in jars for winter.
Other popular vegetables are beetroot, potato, carrots,
parsnips and fresh cabbage, all of which grow well in a
cold climate and can be stored all year round. Cabbage is
also fermented in brine, to make the widely available
sauerkraut. As for spring onions, both the white bulbs
and the green tips contribute to the characteristic flavor
of East European composite salads.
The romance of mushroom hunting belongs to the forests
of Russia, where many varieties are found. Mushrooms
are dried for use in soups and sauces, or salted or pickled
for snacks with bread and vodka. They are also sauteed
 FISH IN RUSSIAN CUISINE
The most celebrated fish of this region belong to the
sturgeon family. Of this family, both the beluga and the
sevruga produce the highly prized black caviar. Freshwater
salmon varieties are also very important, both for their
firm flesh and for the "red" caviar so often seen on zakuski
tables. Carp is traditional and is nowadays farmed. Herring
is popular everywhere. Pike, perch and pike-perch are the
grand old river fish, yielding a firm white flesh that is
suitable for pies and baked fish dishes.
DAIRY PRODUCTS IN RUSSIAN
CUISINE
Soured cream takes the place of an oil in dressing Russian salads of
raw and cooked vegetables. It is the essential accompaniment to
soups and pancakes and the basis for modern sauced dishes such as
Beef Stroganov. It is also used in baking.

The traditional Russian cheeses are made with cow's milk and are
young and mild. Curd cheese is used to make savoury dips and
paskha, the sweet Easter cream. Curd cheese can be used alone or
with other ingredients to make savoury or sweet patties; it is also
used to stuff pasta and pies, and forms the basis for the traditional
cheesecake. Brinza, similar to Greek feta, is a brine cheese common
all over Russia.
MEAT DISHES IN RUSSIAN CUISINE
Sucking pig is a traditional Russian delicacy,
as is the game bird called ryabchik (hazel-
hen). Plentiful use is made of beef for braising
and stewing. Sausage is made of top-quality
pork and veal, flavored with garlic and
mustard seed.
GRAINS IN RUSSIAN CUISINE

The Russian word kasha denote any cooked grain. Semolina, millet,
oats and buckwheat are eaten at breakfast, usually cooked in water or
milk and served with butter. Buckwheat, rice, millet or barley
accompany savoury dishes.
Sourdough breads have a distinctive, satisfying quality, thanks to their
being made with rye flour by a sour fermentation process. This
produces long-lasting loaves with excellent digestive properties,
ranging from straw-coloured bread to the distinctly black Russian
borodinsky, which is made with molasses and has its crust studded
with coriander seeds.
HERDS AND SPICES IN RUSSIAN
CUISINE
Dill, the most common herb in Russian cooking, adds a
distinct freshness to pickles as well as to salads and
cooked dishes. The feathery leaves needed for authentic
cooking lose much of their taste when dried so they
should always be used fresh. The pungent seeds can be
used in sauerkraut dishes and stews.Parsley of the
pungent, flat leaf variety, is also widely used in soups and
salads and as garnish, while the root adds flavor to stocks
and soup bases. Fresh garlic adds piquancy to soups and
stews, while mustard and horseradish give bite to fish and
meat dishes.
 FRUITS IN RUSSIAN CUISINE
Russia has a strong tradition of domestic jam-
making and bottling every available fruit and
vegetable, from excellent plum jam to pickled
spiced tomatoes. Less solid jams, which preserve
the whole fruits, such as Russian blackcurrant
varen'ye, are traditionally served in a small
saucer with tea, or to accompany a breakfast
bowl of semolina kasha.
 DRINKS IN RUSSIAN CUISINE
Russians drink tea that is either imported from the Far East or
grown in Georgia. The tea is brewed in a small pot on top of the
samovar, and diluted with water from the urn below. Nowdays
coffee is more popular. As for alcohol, Russia claims to be the home
of vodka, which has been made since at least the 15th century.
Distilled, ideally from rye, it is then purified and water added. Small
additions of chili, herbs and tree bark give further flavor. Additions
to the finished vodka make for specialties such as pepper vodka,
which is used as a remedy for colds. Plain vodka is best for the
zakuski table, however, served ice cold and downed in a single gulp.
 POPULAR DISHES
Russian cuisine can be characterized as healthy and tasty, and
quite easily prepared as well. Its basic ingredients are grains,
vegetables, fruit, spices, sea and freshwater fish, meat and
dairy products. The Orthodox Church also had a great influence
on the Russian culinary tradition. As the Church recommended
that eating meat, dairy products and eggs should be avoided
during religious holidays, this tradition started to be followed
on other days of the year as well.
A Russian meal starts with a starter or snack, followed by soup,
main course and dessert.
 SOUPS
The most famous Russian soup is sci or a soup
made from cabbage, closely bollowed by borsc, a
red beet soup. The masters of Russian cuisine aby
that a good borsc is the one in which a spoon can
stay in the upright position. No less tasty are the
solianke made from fish, meat or with
mushrooms.
 MEAT DISHES
The Russians like to prepare meat in large chunks (in the oven, for
example), because in that way meat juices are better preserved.
Mostly eater for example (beef), lamb, sheep meat, pork, poultry
and game. The most fanges useat meat specialty is Beef Stroganoff,
a dish containing noodle-like pieces Bumeat. The second in line is
Chicken Pojarski, a famous patty made from finely chopped chicken
fillet, bread and sweet cream, breaded and fried in butter. We
should als mention the pejmen, made from finely chopped meat,
rolled into thin dough made of flour and eggs, and possibly milk or
water. Pork, lamb, beef etc. are used as fillings. According to the
traditional Uralian recipe, the filling is made of 45% beef, 35% lamb
and 20% pork. Pepper, garlic and onions are added to the meat.
 BREAD
Bread is the integral part of the rich Russian
table, and mixed bread is the most favorable
among the Russians. A more recent specialty is
rye bread.
GRAINS
Rye, barley, proso millet, oats and wheat are
very often found on Russian tables. The Russians
like mashes, especially the ones made from
buckwheat, semolina and rice, and are served as a
side dish or as a sole dish for breakfast.
 FISH SPECIALTIES
• The Russians eat a lot of freshwater and sea fish: perch, cod, salmon,
herring, kipper, pilchard and sturgeon. Caviar as the most popular
and most delicious Russian dish deserves a special mention. Besides
truffles, oysters, goose palicious the always-present Champaign,
caviar is the privilege of the highest social classes, because of its
astronomic prices, of course (sturgeoge of vir highest social classes,
ne Church recomm caviar say that prices are proportional to
pleasure. my and tasty, and egetables, fruit, in odox Church ale ided
during religios of the year as well The Olivier and Orlov salads are
also world-recognized.
The best caviar is the one made from sturgeon eggs and
has a pearly silver color. Caviar made from salmon is
reddish, and there are also less recognized types made
from eggs of other fishes. Caviar must be cooled before
serving. A spoonful of cooled caviar is placed on a small
plate with toast, butter, a quarter of lemon, and served
with a shot of vodka. Drink the vodka, then top the toast
with butter and caviar, sprinkle it with lemon juice, and
then enjoy it with all the senses.
 VEGETABLES
Because of the cold climate that Russia enjoys there are
mostly rooty vegetables and cabbage, Rooty vegetables are
eaten fresh or winter food is prepared from them Besides
cabbage, the Russians also eat carrots, turnip, black radish,
cucumbers, Besshrooms and potatoes. The consumption of
other vegetables is mostly seasonal in nature.
 DAIRY PRODUCTS
The most famous and best-known Russian dairy
product is kefir, a drink made from soured whole or
skimmed cow milk, in the making of which kefir
fungus plays an important role. Kefir is mainly
consumed in his region where people are long-lived,
and they ascribe their longevity to this very drink.
The excellent Russian sour milk is also known.
SPICES
Typical spices used in Russian cuisine
are dill,parsley, celery,
pepper,cinnamon,
 DRINKS
Tea is the most popular drink in Russia. The Russians drink tea more than
vodka. The Russian tea party is a social event on the occasion of which
tea and biscuits are served. This tradition started back in 1638. The
country's national symbol, the Russian samovar (tee pot), is today
unfortunately only a nostalgic keepsake of the Russian past. Kvas is,
besides vodka and tea, also one of the Russian national drinks, i.e. a
fermented, simple drink with a low level of alcohol. It is made of bread,
apples, pears etc. The most popular among the western people is the
Russian vodka (in translation "small water") and almost everything is
known about it. It is maybe less known that excellent liquors are made
from vodka in Russia, such as: nalivka, a liquor with berry fruit and
nastojka, a liquor with aromatic herbs. Krimskoje is one of the more
favorite sparkling wines.
 DESSERTS
Sweet breads, cakes, pies and pancakes
predominate the selection of Russian delicacies
today. Kisel is the oldest Russian dessert, i.e. a kind
of jelly made from dried and berry fruit, molasses
and milk. The typical Russian desserts include also
the blini, Russian pancakes made from yeast dough
with wheat and buckwheat flour, and the gogol
mogol, a cream made from egg yolk, cognac, sugar,
orange liquor and lemon juice. Paška is a traditional
Easter dessert made from cottage cheese, cream,
eggs, butter, lemon and orange peel, and finely
chopped almonds, whereas šarlotka is a cake with
biscotti and milky and fruity cream.
 SALADS
The most famous salad is the vinaigrette salad,
followed by the Georgian salad made from beans
and walnuts, both believed to have aphrodisiac
properties. The Olivier and Orlov salads are
famous worldwide.
Apple Vareniki Beef Shashlyk

Blinchiki With Tvoro Bliny

Cabbage Rolls With Mushroom Chicken Kiev
Soup

Fish Baked ala

Russe
Kasha Vegetable Pilaf With
Casserole Buckwheat

Kazakh Noodles
 SPOPULAR DRINKS
Cranberry water with honey Kisel Nastoyka

Vodka
Russian Beer
 Preparation methods
Apart from the methods used for preserving food, boiling and baking
were the most common ways of preparing foods (frying and grilling
were also practiced). By 1600 rich and poor alike were cooking food in
the Russian masonry stove (pech'), which was massive enough to take
up nearly one-quarter of a peasant cottage. This stove defined the living
space, demarcating the female and male spheres of the room into the
cooking area (female) to the left of the hearth, and the icon- dominated
"beautiful corner" (male) to the right. The earliest stoves had no flue,
causing smoke to issue directly into the cottage; more prosperous
families replaced these "black" stoves with more refined "white" stoves
fitted with chimney pipes. Russian peasants generally believed that the
stove held mystical powers, with a house spirit (domovoi) residing
beneath or behind it.
Food could be prepared KATATI in many different ways on the
stoveoiled, baked, steamed, roasted, and braised. Many of Russia's
most typical dishes reflected the specific properties of the stove,
which blazed and was very hot after firing and then gradually
diminished in the intensity of its heat. Breads and pies were baked
when the oven was still very hot, either right in the fire's ashes or
immediately after they had been scraped out. Once the temperature
began to fall, grain dishes could cook in the diminishing heat, which
ensured that porridges were crusty on top and creamy within. As the
oven's heat continued to subside, the stove was ideal for the braised
vegetables and slow-cooked stews that represent the best of Russian
cooking. Dairy products were cultured in any residual oven heat.
Tools and Equipment
The word "golubtsy" or stuffed cabbage leaves often
brings back memories of homemade Russian cooking.
Ranging from simple to intricate dishes, Russian
cooking certainly has a culture of its own. To create
authentic Russian dishes like pilafs with meat
dumplings, learn about the specialised cooking tools
chefs use in both modern and traditional Russian
cuisine.
1. Pech stove
Russians used a "pech" stove a--key cooking vessel --before the
convenience of today's modern electric or gas stove. According to
Encyclopedia Britannica, the traditional Russian stove has as many as six
thick-walled masonry flues.this large stove ensured thoroughly cooked
food and served as a heating vessel for home. The cooking portion of the
pech stove was contained in the kitchen area, while the additional flues
extended into other rooms of the house. The round pech stoves were
often made of clay .
2. Large stock pot
Like a large lobster pot, large stock pots are a mainstay in
Russian kitchens Since soups and stews make up a large
portion of traditional Russian cooking a large stock pot is
essential when creating one-pot meals.
 In addition to their roles in making stews and soups, large
pots are also useful for boiling potatoes, carrots and for
poaching dumplings in meat-based broths.
3. Latki dishes
In traditional Russian cooking, cooks used latki dishes for
frying or stewing in the Russian pech stove. Usually oval or
round, these shallow ceramic dishes typically have a spout for
removing excess oil. Cooks would prepare foods such as
"bliny" (small pancakes) in these latki dishes.
4. Fish cooking tools
Since Russian cuisine includes many fish recipes, they often use tools
such as a fish poacher and fish turner spatula. For use in an oven or
pech stove, fish poacher is a long and narrow pan with handles.
 LARGE
PECH STOCK
STOVE POT

LATKI FISH POACHER

& FISH
DISHES
TURNER
SPATULA
 It ensures that your fish cooks delicately in a simmering
broth. A fish turner spatula is a wide and flat tool with slots
to allow liquid to drain when turning over the fish. You can
find many fish turner spatulas in sturdy stainless steel
designs.

THE END
THANK YOU