Traditional pre-revolutionary Russian cuisine is very complicated and exquisit. You can count on fingers restaurants in Russia, where they cook exclusively real Tsarist Russian cuisine. Russian cuisine is very close to French, but in the meantime, some directions and technologies are very different. For example, when soda biscuits became popular in Europe, in the Russian Empire there were printed gingerbread and honey nuts. Baking with soda powder came to Russia only in the 19th century. Live fermentation methods were very popular. For example, peasants prepared bread dough by putting a piece of old dough into it. The result was a natural sourdough and a gorgeous bread dough. But the authorities of the USSR have greatly changed the history of Russian cuisine. Due to scarcity and wars, meals became more and more primitive and meager. They wanted to bring everything to one standard. And therefore, the method of conservation of everything was popular in the USSR. 1937 took lives of many people, then the Second World War did. With those lives many of traditional family cooking features vanished. And only in recent years these knowledges are being found and restored. Chefs begin to offer something similar in the fusion direction. And that's great, because Russian cuisine is really marvelous! #russianmeal #russiancooking #chefssecret #chefslife #chefstime #cookhistory #cookinghistory

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eggplant / suluguni / goat cheese / herbs / sun-dried tomato #chefsofinstagram #chefslife #cookingvideos #cookinglight #tastewine #tastecooking #mealprepmonday #mealplans