Homeland

What Russian does not love fast driving or you can say - does not love to eat. This quality distinguishes Russia from many other countries; our tables are always full of variety. Gathering at the table closest people come together and spend some time together, enjoying fellowship and of course the taste of the food.

The variety of dishes is a creative trait of the hostess. In addition to hot dishes, salads and desserts, the Russian table is full of delicacies. In winter, particularly relevant are pickled tomatoes or pickles, and sauerkraut or mushrooms.

Autumn is the time of year when gardens and orchards are starting to get fruits and vegetables.Winter is coming and now is the time to prepare, to spring up tasty and varied to eat. Preparations for the winter in Russia is a tribute to tradition and necessity. It is a reservoir of our shared cultural heritage, which shimmers with bright colors variety of rationality and imagination, simplicity and love of Russian people to the mother nature.

It is typical for Russians to make preparations for the winter harvesting. Moreover, the more harvest food , the more prosperous the family is considered. Such reserves were determined by the material prosperity of the family.To store them people built special rooms: cellar, storage rooms, closets, barns and basements. Harvesting food for the winter was carried out as follows: in large tubs cabbage and cucumbers were salted .To make the cucumbers last longer, the barrels were carefully closed and placed in the springs that did not freeze in the winter.Diverse ways were tried to keep the fish: it was salted and dried in the Russian furnace or dried in the sun. This was suitable for most small fish and young of large species.

Also of interest is methods of preserving berries. For example, jam was not cooked in all families, because the sugar used for cooking, was a very expensive product. Berries such as currants, raspberries, blueberries, blackberries, blueberries, etc. were collected and dried. Berries of bird cherry and hawthorn, previously dried and grinded , were used in stuffing for pies. Lingonberry, sea-buckthorn berries soaked, and viburnum besides this and hovered.

Pine nuts were garnered for the future too. Pine cones were collected in the forest. Fallen cones were collected in bags, and then they were hulled. Mushrooms were mostly harvested by salting or drying.

In the modern world at any time and in any place in the store you can buy groceries and canned goods, and frozen and even fresh. As a result, the need for the reserves is gradually disappearing . However, despite the abundance of food in the shops, the tradition to preserve vegetables is still living in the homes of modern Russian man: in late summer, the enthusiastic Russians still roll their jars of pickles, tomatoes and various salads, mushroom pickers, canned mushrooms, and in the villages all people salt meat and bacon.