The revival of high Russian cuisine

The undoubted trend of the modern world of gastronomy is a keen interest in local products. Our country is no exception. And given the size and diversity of Russia, its gastronomic potential can be considered inexhaustible. Over the past few years in the gourmet segment is rapidly burst and whitefish red mullet, black chanterelles and turnips, brine and venison, crayfish and pumpkin. Together, let us find out what other products the Russian chefs, restaurateurs and culinary experts are predicting a great future.

The revival of high Russian cuisine The revival of high Russian cuisine

1. Sea urchin

In the Baltic Sea urchins are rare, because there is not enough water is salty. They taste sweet, delicate, sweet, with a characteristic hint of iodine. We urchins appreciated not only meat but also eggs and milk.

The revival of high Russian cuisine

2. Birch bast

It is the soft part of the birch trunk between the bark and the wood itself. Traditionally cork milled and added to the flour, baking bread. Today, this ingredient is almost completely forgotten, but some enthusiasts are beginning to experiment with it. Buns with spicy bitterness have bast and perfectly good with the richness of soups.

The revival of high Russian cuisine

3. Wild young horse meat Yakut

In Yakutia, anciently eat horsemeat. And the locals prefer it to all other types of meat. To taste the meat of wild northern six-month foals that are on free pasture, grain resembles veal, but the consistency is softer and juicier, and yet did not smell of horse meat.

The revival of high Russian cuisine

4. Murmansk scallops

Clam with a beautiful fan-shaped shell lives in almost all oceans. In the cold waters of the Barents Sea, he grows up to several centimeters. Considered one of the finest and most popular seafood. Scallop meat tender and juicy. It can be eaten raw or thermally processed. According to many chefs, this is the perfect gastronomic product of the highest quality.

The revival of high Russian cuisine

5. The candy tree

Candy tree native to Japan and China, and in Russia it is known at least since the XVII century. At one time it was grown in the metropolitan apothecary gardens on the orders of Tsar Alexei Mikhailovich, was used as a medicine and as a gastronomic delicacy. The name of the tree received through fleshy twigs, fruit stems, reminiscent of candy and raisins to taste. They can be eaten fresh, it can be a natural juice, cook the jam or marmalade, candied cook.

The revival of high Russian cuisine

6. Magadan trumpeter

Gastropod with a characteristic spiral-shaped shell that lives in the northern seas. A truly refined product. trumpeter meat is rich in protein, fluorine, iodine, vitamin B and assimilated almost totally. The food is just "foot" mollusk.

The revival of high Russian cuisine

7. Moose milk

Today, this delicacy can only be found in one place - at the elk farm near the village of Sumarokovo near Kostroma. Here bred animals in the wild and keep them in the semi-wild grazing. But at certain times of day animals come to the feeders. Fresh moose milk can be enjoyed on the farm from May to August, and during the whole year in a Moscow restaurant, where he served as a fudge.

The revival of high Russian cuisine

8. The Black Sea oyster

This species inhabits the European oyster in the Black Sea for 3 to 65 meters depth. It grows up to 8 cm in length and 2 to 5 centimeters in width. It occurs in Sudak district, Kara-Dag, Karkinitsky Bay and Lake Donuzlav. At the beginning of the last century, Russia was one of the world's largest producers of oysters. Black Sea oysters specially delivered to Moscow and St. Petersburg to the table the most influential figures. However, in the following decades, the population has declined sharply due to the bad environment, swamping cans and expansion of carnivorous mollusk rapana. Today, the Black Sea oyster once again begin to grow actively in special oyster farms. Its quite often you can find in the menu of good restaurants in the Black Sea.

The revival of high Russian cuisine

9. Fern

Fern is one of the oldest plants on earth and is traditionally used in the cuisines of different nations. It boiled, fried, stewed, pickled, salted. Today fern begins dating in salads, but most often appears as a seasoning for meat, sometimes as an independent side dish.

The revival of high Russian cuisine

10. The Black Sea anchovy

He anchovy, beloved residents of the Black Sea cities. A small and very tasty fish about 12 centimeters long. Winter lives in the area of ​​Novorossiysk and Tuapse, and the south-eastern coast of the Crimea. Good as an ingredient of various salads, appetizers. In some of the capital's restaurants use it for a culinary version of "herring under a fur coat", as well as a seasoning for soups and red meat.

The revival of high Russian cuisine

11. Reindeer milk

Reindeer milk is produced only in the northern regions, and until recently, beyond the Arctic Circle was almost unknown. Today is gradually improving its supply to other parts of the country. It is five times fatter cow and contains three times more protein. The consistency resembles cream, and taste a little bitter.

The revival of high Russian cuisine

12. Honeysuckle

This plant can be found in a wide area stretching from Kaliningrad to Sakhalin. Edible species are found mainly in the northern latitudes. Honeysuckle gives dark purple berries oblong shape with a characteristic sweet-sour taste and a pronounced bitterness. The berries are used in dried, cooked and fresh, especially for desserts. Honeysuckle also make juice, mousses and jellies. However, while in restaurants honeysuckle meet infrequently.

The revival of high Russian cuisine

13. The outer cabbage leaves

More recently, no one would never have occurred to look for this product not only in the kitchen of a serious restaurant, but even on the market. Well, the leaves and the leaves. Gray, inconspicuous - the ones that are usually terminated with a head of cabbage, to give it its presentation, and then swept along with the rest of the garbage. Meanwhile, the Russian village is the most that neither is mediocre leaves were used for the preparation of so-called gray cabbage soup - thick, richness, fragrant, sweet. Today they are back, and a good chef learned how their fermenting rye bread (or flour) and cook fantastically tasty dish.

The revival of high Russian cuisine

14. Dagestan tour

Powerful sharp-horned goat and a half meters long and up to a hundred kilos of weight resides in the Caucasus and is popular among local gourmets. But outside the region of the animal the meat until recently it was almost unknown. Now this delicacy can be enjoyed both in Moscow and in St. Petersburg, and Rostov.

The revival of high Russian cuisine

15. Fir cones

This product has long been well known in Siberia, but the element of haute cuisine began only recently. Cones are used for jam, which is applied to cheese and pastes, as well as an ingredient in various sauces accompanying dishes especially red meat and venison. In business there are very young, still soft fruit.

The revival of high Russian cuisine

16. The Russian black truffle

This gourmet mushroom growing not only in Europe. He is often found on the Black Sea coast of the Caucasus, especially in forest-steppe Crimea. In the second half of XIX century it was collected, even in the Moscow region. In the south, he grows up to 10 centimeters in diameter, has a yellowish-greyish flesh with a distinctive marbled pattern and features a gentle, but very distinct sweet, nutty flavor. Today is actively reviving the tradition of hunting for truffles. Not surprisingly, this fungus is more often found in the menu of the best Russian restaurants.

The revival of high Russian cuisine

17. Archangel toothfish

This powerful predatory fish is a distant relative of sea bass. It occurs exclusively in cold waters, and therefore differs dense, oily and fatty meat with a high content of omega-3, vitamins and trace elements. Undoubtedly, one of the most delicious food fish that live in our waters.

However, chefs, restaurateurs and experts have called many other products, which are already operating or just intend to do so. Among them elderberry flowers, Kabardino-Balkar duck, wheat, winter cress, bluefish, wild Dagestani peach, Sweet, Black Sea turbot, Sakhalin shrimp, seaweed, spelled, snails, coal fish, green buckwheat. So in the near future we can expect a lot of delicious discoveries.