{"id":13917,"date":"2021-02-24T16:59:17","date_gmt":"2021-02-24T16:59:17","guid":{"rendered":"https:\/\/blogs.transparent.com\/russian\/?p=13917"},"modified":"2021-02-24T17:51:07","modified_gmt":"2021-02-24T17:51:07","slug":"famous-russian-borodinsky-bread","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/russian\/famous-russian-borodinsky-bread\/","title":{"rendered":"Famous Russian Borodinsky Bread"},"content":{"rendered":"

Today we will enter the holy kingdom of Russian bread.<\/p>\n

\"Bread\"

Image by aureliofoxrj<\/a> from Pixabay<\/a><\/p><\/div>\n

Bread in Russia<\/h2>\n

There has long been a well-known saying in Russia: “Bread is the head of everything.” Russians have always associated the presence of bread (\u0445\u043b\u0435\u0431)<\/em> on the table with a manifestation of joy, sadness, and hospitality.<\/p>\n

Generally, the attitude towards bread in post-Soviet<\/span> countries <\/span>is extremely careful. For example, you should never throw it away. Children were taught to treat bread not just as food (\u0435\u0434\u0430\u0301<\/i><\/span>)<\/em> but to value and love it.<\/p>\n

In Christianity, bread also has a special place. Even the prayer “Our Father” contains the words: “Give us this day our daily bread.” In almost all Slavic tribes, it was believed that people who shared bread become friends for the rest of their lives.<\/p>\n

Different kinds of bread are traditionally accompanied by different dishes. For example, white bread is good for chicken soup (\u0441\u0443\u043f)<\/em>, but rye<\/span> (\u0440\u0436\u0430\u043d\u043e\u0301<\/span><\/span><\/i>\u0439)<\/em> is perfect for borscht<\/a> (\u0431\u043e\u0440\u0449)<\/em>.<\/p>\n

\"Bread\"

Image by Veronica Burke<\/a> from Flickr<\/a><\/p><\/div>\n

Borodinsky Bread<\/span><\/h2>\n

Sweet (\u0441\u043b\u0430\u0301<\/i><\/span>\u0434\u043a\u0438\u0439)<\/em>, sour (\u043a\u0438\u0301<\/span>\u0441\u043b\u044b\u0439)<\/em>, and spicy (\u043f\u0440\u044f\u0301<\/i><\/span>\u043d\u044b\u0439)<\/em> simultaneously, legendary Russian Borodinsky bread<\/em><\/a> (\u0411\u043e\u0440\u043e\u0434\u0438\u0301<\/span>\u043d\u0441\u043a\u0438\u0439 \u0445\u043b\u0435\u0431)<\/em> has become truly unique. Without a doubt, e<\/span>very single Russian knows its taste. The texture is significant. Real Borodinsky bread is crispy on the outside but very soft on the inside.<\/p>\n

The traditional recipe for Borodinsky bread was invented in 1933. Coriander (\u043a\u043e\u0440\u0438\u0430\u0301<\/i><\/span>\u043d\u0434\u0440)<\/em> was one of the ingredients. Previously, there were also similar recipes, but with caraway seeds (\u0441\u0435\u043c\u0435\u043d\u0430\u0301<\/i><\/span> \u0442\u043c\u0438\u0301<\/span>\u043d\u0430)<\/em>. However, the true original<\/span> recipe remains a mystery since it was never found.<\/p>\n

If you want to try baking it yourself, be sure to read Rob’s recipe he shared with us<\/a>.<\/p>\n

\"Borscht

Image by _Artemis_<\/a> from Pixabay<\/a><\/p><\/div>\n

Incredibly D<\/span>elicious T<\/span>oppings F<\/span>or Borodinsky Bread<\/span><\/h2>\n

Dense, rich, and flavorful, Borodinsky is one of the high-fiber foods. It is the perfect base for an open sandwich (\u0431\u0443\u0442\u0435\u0440\u0431\u0440\u043e\u0301<\/span><\/i>\u0434)<\/em>. <\/span>This bread is ideally combined with crunchy pickles<\/em> (\u043c\u0430\u0440\u0438\u043d\u043e\u0301<\/span><\/span><\/i>\u0432\u0430\u043d\u043d\u044b\u0435 \u043e\u0433\u0443\u0440\u0446\u044b\u0301<\/span><\/i><\/span>)<\/em>, fish (\u0440\u044b\u0301<\/i><\/span>\u0431\u0430)<\/span><\/em>, pate (\u043f\u0430\u0448\u0442\u0435\u0301<\/span><\/i><\/span>\u0442)<\/em>, or a few tiny slices of salo<\/em> (\u0441\u0430\u0301<\/i>\u043b\u043e<\/em> – a delicacy made from pork fatback or pork belly), <\/span>fresh garlic (\u0447\u0435\u0441\u043d\u043e\u0301<\/span><\/span><\/i>\u043a)<\/em>, and<\/span> a\u00a0pinch of salt (\u0441\u043e\u043b\u044c)<\/em><\/span>.<\/p>\n

\"Sprats

Image by Marco Verch Professional Photographer<\/a> from Flickr<\/a><\/p><\/div>\n

Toasts with sprats<\/h3>\n

The most popular is the open sprat<\/a><\/em> (\u0448\u043f\u0440\u043e\u0301<\/span><\/span><\/i>\u0442\u044b<\/em> – small forage fish; sold smoked and canned in oil.) sandwich. There are many variations for making such sandwiches. But the main thing is good sprats (the best ones are Latvian).<\/p>\n

Recipe:
\nCut the bread into slices, then cut each diagonally. Toast them or dry in an oven preheated to 395F, then rub with garlic on one side. Spread with a thin layer of mayonnaise (\u043c\u0430\u0439\u043e\u043d\u0435\u0301<\/span><\/i><\/span>\u0437)<\/a><\/em>. Arrange the pickled cucumber slices. Arrange the sprats on top and garnish with chopped scallions<\/em> (\u0437\u0435\u043b\u0451\u043d\u044b\u0439 \u043b\u0443\u043a)<\/em>.<\/p>\n

\"Fish

Image by Marco Verch Professional Photographer<\/a> from Flickr<\/a><\/p><\/div>\n

Herring Canapes<\/h3>\n

These delicious little open sandwiches are a popular appetizer (\u0437\u0430\u043a\u0443\u0301<\/span>\u0441\u043a\u0430)<\/em> on the Russian table. Moreover, it takes very little time to prepare them.<\/p>\n

Recipe:
\nCut the marinated herring (\u0441\u0435\u043b\u044c\u0434\u044c)<\/em> fillets into small pieces and refrigerate them for 3 hours. Cut the bread into thin slices. Slice the red onion (\u043a\u0440\u0430\u0301<\/i><\/span>\u0441\u043d\u044b\u0439 \u043b\u0443\u043a)<\/em> and pickles into thin rings. Soften butter (\u0441\u043b\u0438\u0301<\/span>\u0432\u043e\u0447\u043d\u043e\u0435 \u043c\u0430\u0301<\/i><\/span>\u0441\u043b\u043e)<\/em> at room temperature and spread on bread. Put the pickles, onions, and herring over. Sprinkle with chopped dill (\u0443\u043a\u0440\u043e\u0301<\/span><\/span><\/i>\u043f)<\/em> and pepper (\u043f\u0435\u0301<\/span><\/i><\/span>\u0440\u0435\u0446)<\/em>.<\/p>\n

\"Salmon

Image by Jun Seita<\/a> from Flickr<\/a><\/p><\/div>\n

Sandwiches With Salmon<\/h3>\n

Both raw and smoked salmon (\u043b\u043e\u0441\u043e\u0301<\/span><\/span><\/i>\u0441\u044c)<\/em> are good here. Therefore, choose only from personal preference.<\/p>\n

Recipe:
\nCut the bread into medium-sized slices. Slice a fresh cucumber (\u043e\u0433\u0443\u0440\u0435\u0301<\/span><\/i><\/span>\u0446)<\/em> diagonally. Sprinkle the salmon fillet with lemon (\u043b\u0438\u043c\u043e\u0301<\/span><\/span><\/i>\u043d)<\/em> juice and lightly salt. Spread with a thick layer of cream cheese<\/em> (\u0441\u043b\u0438\u0301<\/span>\u0432\u043e\u0447\u043d\u044b\u0439 \u0441\u044b\u0440)<\/em>. Top with sliced cucumber and salmon.<\/p>\n

 <\/p>\n

Fortunately, in the modern world, in any country, you can find shops of the national cuisine of almost any nation. Or even easier – order something online with home delivery. If you get the chance, be sure to try Borodinsky<\/span> bread.<\/p>\n

From generation to generation, bread remains the main element of Russian culture. To this day, many Russians eat large quantities of it<\/span>. Any Russian will say with confidence that the most important food product is bread.<\/p>\n","protected":false},"excerpt":{"rendered":"\"Salmon

Today we will enter the holy kingdom of Russian bread. Bread in Russia There has long been a well-known saying in Russia: “Bread is the head of everything.” Russians have always associated the presence of bread (\u0445\u043b\u0435\u0431) on the table with a manifestation of joy, sadness, and hospitality. Generally, the attitude towards bread in post-Soviet…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":170,"featured_media":13930,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,913],"tags":[541501,541502,541499,1227,385636,12813],"class_list":["post-13917","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","category-traditions","tag-black-bread","tag-borodinsky","tag-russian-bread","tag-russian-culture","tag-russian-food","tag-russian-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t