Это типо о русской едеRussian food."Mill with water, food and people moving" — say from time immemorial. And heads every meal bread. It is not a burden to anyone: he carries himself. Ate — and relieved. The most ordinary bread — rye, one that KALACHEV — grandfather of sour dough. They put sour dough the day before baking, and utrechka heckled him dezhke (wooden kadochke) , dump it, vyvershivaya, broad lime shovel, called Peck and chafing on a Russian oven before protoplennoy well. With shovels and moist loaf is coming off easily, because the broadcast with bran (bran). Loaf baked through long six hours, after which it was taken out, put on the table, washed their upper crust with cold water and sheltered tablecloth, let's getting cold. Hot bread did not eat spoiled teeth, burn your stomach, but when cooled down — at the time. Fresh because he razdymchaty, odorous. Neither table is not satisfying, if not to eat bread.Then — hlebovo, especially soup, in present-day soup. In ancient times, yes swede turnips, potatoes and much later formed the basis of pottage. Added to and millet for a gain. If the soup boil down abruptly turn slivuha. The first dish was regarded as more important than the second. That's why it was said, "What hlebovo — such stebovo and" that is how pohlebat and work on. Chowder could be in the morning and at lunch but for dinner — soup. Oleracea cabbage lady — the basis of soup. "Bread and cabbage dashing not suffer" — food for health naiperveyshaya. Cabbage can be lean or Skoromnov, with the meat. In early spring green soup prepared: instead they put cabbage sorrel, nettles, Ground-, and even cow parsnip. The novelty and such a sour delight.The second change is on the table — porridge. We Do not Kashnikov? And the second course mates with the bread. Hear what about the people said: "Buckwheat — our mother, and rye bread — the father of our home." Krupenichka-buckwheat strengthens human health, good for the stomach. Pall buckwheat porridge, made of millet. Millet porridge pot kept up for dinner. Ate with hemp or cow's butter.After the first and second — snacks. Here it is in fiction cook inexhaustible. Yet the most common snack — donuts with milk. Take wheat flour, milling thinner. Sour dough clobbered. They put the donuts in protoplennuyu oven, and when her kill her in the intense heat. Baked on a sheet pan tin. When baking podernetsya crusty buns taken out for a minute, smeared on top chicken feather, obmoknutym in licentious yolk, and again in the oven, dopekayut. What ripen, taken up and poured into a sieve, let get cool yes delight, if turned Strong spirited and zapyshnelye.More complex concoction — cherepelnik. He kind of baked gingerbread. Was conceived in the whole milk of wheat and millet flour for flavor and yellow color added eggs. Cherepelnik taken out of the oven, cut into shares, gingerbread. This was considered a festive snack, wonderfully tasty, though unpretentious in composition. "There was a cow yes hen — and make a fool."Speaking about Russian food, it does not mention the pancakes. In ancient times, pancakes supposedly revered for food ritual. It seems that the way it was, in fact pancake round like the sun. This eh no wonder! The fact that he is older than bread, no doubt: for the pancake does not need kneading trough, one-two — and ready. However, subsequently pancakes made not only freshwater, but also acidic. In that case required and trough, and leaven. Mashed, that is, put the pancakes on wheat flour and millet. Gets a thick, spongy, hearty, eating pancakes with sour cream or butter cow. And not with honey, and later — with powdered sugar. Fresh pancakes very thin, translucent. Name them — kravaytsy. Ate them with cream or tormented in a roasting pan with the cream again. Food is also a holiday. In kravaytsy millet flour is not mingled.Grandfather's health drink — rye brew was not translated in the homes of all classes, from the peasant to the boyars. "Kvasok popyrivaet to toe" — a strong, therefore. Instead of drinking tea decoction, gotovlennye on meadow and forest herbs
