Методические указания

illet, and wheat - was the main food product. Since ancient times the Russians have been known as grain farmers, that is why bread remains their major national food. As early as in the 10th and 11th centuries, the Russians made rye bread from fermented dough. The secret of "sour" rye bread was in the special ways of leaving. Some ways of leaving such bread have been preserved till this day.
Pies have been a part of the holiday dinner for a long time. The pies are customarily filled with different kinds of meat, groats, fish, and berries.
The Russian people have always bred cattle and hunted, hence there is a great variety of meat dishes in their national cuisine. But until the 11th century they mostly ate horse meat: beef and especially veal were less popular.
The Russian stove was not only a source of warmth, but also an excellent hearth for cooking. Many Russian national dishes, such as schi (cabbage soup) which is stewed in a stove in clay-pots, or stewed meat, came into being due to the Russian stove. And what delicious kashas were cooked in this wonder-stove!
They baked meat, stewed and roasted ducks, chickens, and geese in the Russian stove. Suckling pigs were baked whole. Over the centuries, the kitchen utensils used with this stove have remained the same: cast-iron kettles, clay-pots, oven prongs, shovels, and frying-pan holders.
As the centuries passed, borrowings from western countries appeared in Russia. During the reign of Peter the Great, ovens became widely used in Russia, as well as sauce-pans, and skimmers. Early in the 19th century, Russian cooks began to make different French sauces in addition to purely national condiments, such as mustard and horse-radish.
All this has enriched Russian cuisine which is tas