Stroganoff is a russian dish that is served on dinner

Stroganoff is a russian dish that is served on dinner

Установите соответствие между текстами и рубриками, выбрав рубрику из выпадающего списка. Используйте каждую рубрику только один раз. В задании одна рубрика лишняя.

1. Active holidays

4. Weather forecast

A. Only a few dishes of Russian cuisine have received international recognition, but you can find both hearty and delicate food in Moscow which equally serves the needs of comfort and gourmet dining. When temperatures can drop to −30°C during Moscow’s winter, it’s no surprise that Russian food is typically hearty, with potatoes, bread, pastry and sour cream featuring as common ingredients.

B. The Belukha Mountain is the highest peak in the Altai Mountains and Siberia and to climb up to the top, you will need the mountaineering equipment and proper training. On reaching the top you will see the finest of natural beauty and if you are lucky, you might find the rare snow leopards. If you are not into trekking and mountaineering, you can just relax and chill at the Lake Teletskoye.

C. On this course you will explore the science behind climate change, looking back across 4 billion years of Earth’s history to help you learn the difference between ‘natural’ from ‘human’ change; looking to the present to see how the impacts of climate change are already being felt; and finally looking to the future to see what it might hold for our planet.

D. With good food habits and daily physical activity you will be well on your way to a long life. Unfortunately, our busy lifestyles can be hard on us. Rushing to and from school and work can make it hard to find time to be physically active. We can also slip into the habit of choosing fast food or spending our free time in front of the TV or computer. However, these choices can be dangerous for us.

E. It is going to snow heavily in Moscow today. The visibility is going to be around 14 km and an atmospheric pressure of 1017 mb. The daytime temperature is going to reach −10 °C and the temperature is going to dip to −19 °c at night. We expect around 12.5 mm of precipitation to fall and cloud covering 100% of the sky, the humidity will be around 92%.

А — 3: текст описывает основные составляющие и примеры русской национальной кухни.

В — 1: текст полностью посвящен активному отдыху.

С — 5: текст рассказывает об основных составляющих образовательного курса.

D — 2: тема текста — здоровье.

Е — 4: текст повествует о прогнозе погоды в Москве.

Stroganoff is a russian dish that is served on dinner

Установите соответствие между текстами и рубриками, выбрав рубрику из выпадающего списка. Используйте каждую рубрику только один раз. В задании одна рубрика лишняя.

1. Active holidays

4. Weather forecast

A. Only a few dishes of Russian cuisine have received international recognition, but you can find both hearty and delicate food in Moscow which equally serves the needs of comfort and gourmet dining. When temperatures can drop to −30°C during Moscow’s winter, it’s no surprise that Russian food is typically hearty, with potatoes, bread, pastry and sour cream featuring as common ingredients.

B. The Belukha Mountain is the highest peak in the Altai Mountains and Siberia and to climb up to the top, you will need the mountaineering equipment and proper training. On reaching the top you will see the finest of natural beauty and if you are lucky, you might find the rare snow leopards. If you are not into trekking and mountaineering, you can just relax and chill at the Lake Teletskoye.

C. On this course you will explore the science behind climate change, looking back across 4 billion years of Earth’s history to help you learn the difference between ‘natural’ from ‘human’ change; looking to the present to see how the impacts of climate change are already being felt; and finally looking to the future to see what it might hold for our planet.

D. With good food habits and daily physical activity you will be well on your way to a long life. Unfortunately, our busy lifestyles can be hard on us. Rushing to and from school and work can make it hard to find time to be physically active. We can also slip into the habit of choosing fast food or spending our free time in front of the TV or computer. However, these choices can be dangerous for us.

E. It is going to snow heavily in Moscow today. The visibility is going to be around 14 km and an atmospheric pressure of 1017 mb. The daytime temperature is going to reach −10 °C and the temperature is going to dip to −19 °c at night. We expect around 12.5 mm of precipitation to fall and cloud covering 100% of the sky, the humidity will be around 92%.

А — 3: текст описывает основные составляющие и примеры русской национальной кухни.

В — 1: текст полностью посвящен активному отдыху.

С — 5: текст рассказывает об основных составляющих образовательного курса.

D — 2: тема текста — здоровье.

Е — 4: текст повествует о прогнозе погоды в Москве.

Origin Of Russian Dish Beef Stroganoff

Russian cuisine is a collection of traditional food that originated from the farmers’ skills and professional chefs who cooked for aristocrats. Trends in other countries have also strongly influenced traditional meals. For instance, the French style made a considerable contribution to the Russian elite lifestyle.

Beef Stroganoff (Russian: бифстроганов befstróganov) is a Russian dish that dates back to the 19th century. It has now become popular all over the world with different variations, but the original recipe consisted of sautéed beef and a sour cream sauce. There are different opinions as to when the first mention of “Beef Stroganoff” appeared in Russian sources. Some researchers claim that the first recipe was published in Elena Molokhovets’ cookbook “A Gift to Young Housewives” in 1871. However, others argue that the recipe existed many years before and was already practiced by the Stroganov family.

Still, there are various sources and explanations of the origins of Beef Stroganoff; I decided to focus on a gastronomic history published by William Pokhlyobkin, the foremost expert on Russian cuisine. He had a passion for Russian cooking and a knack for collecting fascinating little-known information about its various stages in history, which we can find today in his publications. His books are a treasure in my cooking library; they teach me how to improve my cooking skills and help to understand the art of culinary. William Pokhlyobkin graduated from the Moscow State Institute of International Relations, was fluent in more than four languages, and was known as a geographer, journalist, and specialist in diplomacy and international relations in Russia. He wrote over 50 books and numerous articles. He is also the author of the book “A History of Vodka”, published in different languages, including English*. When it comes to cooking, his cooking books are one of the best sources of inspiration and interesting Russian cuisine details.

*The photo of the book William Pokhlyobkin “A History of Vodka” in English on the bottom of the page.

Where Did The Name Beef Stroganoff Come From?

@ Public Domain Source Wikimedia.org

Why is beef stroganoff called stroganoff? According to “Culinary Dictionary”, written by William Pokhlyobkin, the dish was named after Aleksandr Grigorievich Stroganov (1795–1891). However, my research showed that two more members of the Stroganov family could be contenders for authorship of the Traditional Russian Beef Stroganoff recipe: Aleksandr’s father and his cousin. I decided to concentrate on W. Pokhlyobkin’s research since he studied Russian culture, history and had access to the Russian oldest libraries.

Who were the Stroganoffs? Aleksandr Grigorievich Stroganov was the last of the Stroganov family – a Russian diplomat, ambassador to Spain, Sweden, and the Ottoman Empire. Aleksandr Stroganov was well known in the scientific community for granting a huge library collected over two hundred years by his family members (barons and counts) to Tomsk University. He was also the founder of The University of Odessa, originally called Novorossiysk University. Odessa was the place where he lived a considerable amount of time and was elected as a citizen of honor after retirement. Count Alexander Grigorievich, like many wealthy people of his time, had an “open table” in a house in Odessa. “Open table” was one of the Russian traditions when any educated, well-dressed person (Russians or foreigners) could come in uninvited to have a proper meal. “Open table” was usually served for 40 to 60 people and was at the owner’s expense. Poets, artists, actors, students, civil servants, and tourists used to attend these lunches. One of the dishes regularly served on Stroganov’s “open table” was beef stroganoff. Like every wealthy person in the Russian Empire, Stroganov had a French chef who invented this Russian – French dish: fried small pieces of meat with sour cream sauce. The authors of the Odessa cookbook appreciated the recipe and gave recognition for delicious beef stroganoff. They introduced it to wide circles and named the dish after Aleksandr Stroganov (Stroganoff à la française).

“Stroganov’s House For Vacation In Saint Petersburg Aria” A. N. Boronichin The Russian Museum in Saint Petersburg @Public Domain

While studying the dish’s origins, I came across another version that explains why the dish is called Stroganoff. It comes from the Russian verb “strogat”, which means to chip or shave off beef. However, W. Pokhlyobkin’s story is the most popular and recognized theory, in my opinion, and explained where did the name beef stroganoff come from.

Recommended ⇒ Exotic Russian Raw Fish Dish Stroganina

Russian Beef Stroganoff (Bef Stroganov)

Gerhard Egger/Getty Images

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This traditional recipe for Russian beef stroganoff or govjadina po Strogonovski or bef stroganov needs little time cooking because it’s made with beef tenderloin, also known as filet mignon.

While it is fully accepted that this dish is always made with thin slices of tender beef, like tenderloin or top loin, and onions, there is debate as to whether mushrooms are traditional. American versions always include them.

In the States and Russian-American restaurants, beef stroganoff is typically served with egg noodles or rice pilaf, but crispy pan-fried potatoes are the traditional Russian way to serve stroganoff. What is unchanged, whether American or Russian, is the sour-cream sauce accompanying the beef.

What Russians Eat For Lunch And Dinner

Lunch is the main meal of the day in Russia. In old times workers were evaluated by their appetite – how you eat was supposed to show how you work. That is a legend of course, but Russian lunches require good appetite. Let’s explore.

Russian Lunch At Home

Sсhi – most traditional Russian soup

Russians typically eat lunch between 1 and 2 pm. Ideal lunch is a lunch at home. Typical lunch menu will include soup, main course and fruit drink and will end with tea and something sweet. Soup is a must-have for lunch and, depending on the season it could be either a cold soup in Summer or one of the traditional hot soups. Variety of hot soups vs scarcity of cold soups clearly demonstrates how much longer the cold season here is.

The most typical main dish would be a combination of meat and potatoes or grains, but could also be chicken or fish. In the recent years people started to eat more salads and vegetables, but potatoes is still the most typical side dish. Here are some recipes:

Kotlety (meatballs)

Kotlety are always oval-shaped for some reason

Take the minced meat (beef or beef and pork or chicken), add a piece of white bread, soaked in milk, one egg, some minced onion, salt and pepper and mix that well. Roll meat balls in bread crumbs or flour and fry in both sides in a sauce pan until the meat is well done. To make the meatballs more juicy, you can add some sour cream in the process. Mashed potatoes is the ideal side dish for meatballs. Our mashed potatoes does differ from the US version – it never has potato peel in it and is not chunky at all. Fried potatoes is also a typical side dish. Mushrooms also go well with this dish – fry chopped mushrooms and onion, add some sour cream, salt and pepper and add as a sauce. Another typical variation of minced meatballs – “teftelki” are very similar, but you can add garlic and sauté them in tomato sauce after frying over.

Beef Stroganoff

Beef Stroganoff – home version is a typical Russian dish

This famous restaurant dish is cooked often in the Russian homes. It is very easy to cook – fry some chopped meat (meat is usually cut in stripes) and onion, add sour cream and sauté until the meat is ready. I know, it is funny how much sour cream we use – I even wrote a separate post about Russian’s love for sour cream, mayo and dill. Beef Stroganoff is also typically served with potatoes – either boiled or mashed. Another traditional side dish is buckwheat, it is more healthy than potatoes and goes well with meat. Rice and other grains are less typical. If the main course is accompanied by salad – it will most often be a tomato/cucumber/onion/dill salad (with sour cream of course). Salads made of green leafs are not typical at all – green salad leafs could be added to tomato/cucumber salad, but will not be served alone. Other vegetables could include boiled or roasted cauliflower or green beans in winter or sauté from squash, carrots and tomatoes in Summer.

Pelmeni (Russian ravioli)

It is interesting that although pasta is not part of the traditional Russian cuisine, there is one really Russian dish – pelmeni – ravioli with meat. Now you can buy excellent pelmeni in the store, but best pelmeni are the home-cooked ones. Usually people make dozens if not hundreds of them and freeze them (in former times, when winters were more cold, people kept frozen pelmeny at the balconies.

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Golubtsy (stuffed cabbage leafs)

Golubtsy – meat-stuffed cabbage leaves

Golubtsy is an oversized dolma, but instead of a grape leaf – we use cabbage leaves. Stuffing is usually just minced beef, but could be beef and rice. I do not need to say, that the best sauce is sour cream, right?

It would be interesting to learn more about the history of golubtsy – I tried to find out, but various articles give contradictory info. It was even more interesting to notice that most meat dishes are made of minced meat. My guess is that the quality of meat is quite average, therefore it is better to mince it. But of course, these are just some of the dishes that people eat for lunch in Russia. And people also eat fried meat, chicken and fish. It is just more interesting for me to write about dishes that are more or less unusual.

Kompot and Kisel – Tradional Russian Alcohol free Beverages

Kompot – one of the favorite Russian beverages

Typical Russian lunch will include either kompot or kisel. Kompot is usually made from the season or frozen berries and fruits. You basically boil berries and/or fruits in water and add sugar to taste and enjoy it hot or cold. The key for making kompot delicious – use a lot of berries/fruit. The more the better. You cannot go wrong with that tip. My grandma is now 101 years old and most of her life she had kompot, made of berries daily. Not sure that kompot is the secret of her longevity, but it may have added to it, since berries are the natural anti-oxidants. In any case, kompot is a healthy drink, unlike the sodas.

Kisel – a jelly version of kompot

Kisel is a version of kompot, but you have to filter out the berries, dissolve some starch in the cold water and slowly add the mix to kompot, stirring the drink all the time. Starch makes kompot thicker – like a melted jelly. I really like kisel, it is a very tasty beverage.

Most recipes of Kisel on YouTube are in Russian, but I have found one recipe in English for you. It is not the most traditional recipe – normally we would not use a blender, instead just boil strawberries. But I liked that recipe even more, so here it is:

Lunch In The Office

Lunch in the office, at least in Moscow is usually a “business lunch” – daily deal in a nearby café. Of course a lot of people bring lunch from home, but going out for lunch with colleagues is most people’s top choice. It is not only about food, it is more about socializing with people you like in the office and having fun.

Business lunch in a steak house

What you eat for lunch in that case really depends on the location of your office. I am very fortunate – my office is located next to a big shopping mall, so our options for lunch are almost endless. We start discussing lunch plans around noon and figure out how much time we have before the afternoon meetings and conference calls, what we are in the mood for and how hungry we are. Depending on all the parameters – lunch could be as simple as a take-away soup and salad to be eaten together in the office kitchen lounge to a really big and long lunch in a steakhouse. Middle options include Asian, Mediterranean, Middle East cuisines, quality burgers, quiche etc. Traditional Russian food is a rare thing on our lunch menu, maybe because the only Russian restaurant is in 7 min walking distance, thus we do not go there in winter.

Russian Dinner

I initially planned a separate post about the Russian dinner, but quickly understood that Russian dinner is very similar to the Russian lunch. It is usually the main dish and tea with sweets or cakes instead of kompot or kisel. Now it is difficult to say what is a typical time for a Russian, living in Moscow to eat dinner. I would say that it used to be 7-8 pm, but the traffic jams in the city are terrible, so for many people dinner is when they get home. Most people believe that it is unhealthy to eat after 6 pm (How Russians stay in shape), but eat dinner at 9 pm and then have tea and cakes or snacks in front of the TV.

With this I close the food topic for some time and will move to describing people’s homes as the next topic. Hope that would be interesting for you! But please comment, ask questions, tell me what people eat for breakfast, lunch and dinner where you live! I love to read your letters and comments.