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Comida Russa

Comida Russa

A gastronomia da Rússia tem uma grande variedade de ingredientes e sabores em uma medida certa na fusão do melhor da cozinha oriental e ocidental. Não tem o costume de oferecer pratos de digestão pesada, nem de sabor picante, mas mistura de sabores agridoces.

Os russos servem-se de fartos cafés da manhã, e não dispensam a um tipo de mingau de sêmola e o iogurte. Também compõem o desejum carne, peixe e ovos, sempre acompanhados de café, chá – com a adição de uma colherada de geléia de framboesa, o que lhe dá um sabor muito especial – e leite. 

A refeição principal pode ser feita ao meio dia ou à noite, dependendo do período de trabalho. Em qualquer caso é servido um autêntico banquete. Para começar, as entradas, como caviar, tortas de milho e arenques em molho de nata azeda. O que para muitos povos já é uma refeição, para o russo, conhecido por comer muito bem, é apenas um aperitivo. Em seguida, são servidas as sopas, variadas e substanciosas, como a de beterraba e verduras e, só aí, chegam à mesa os pratos principais. Tudo, obviamente, acompanhado de vodca – é costume beber vodka muito fria e uma cerveja local feita de malta de cevada, centeio e carregada no açúcar.

Os russos apreciam carne (bovino, novilho e vitela etc) e têm receitas especiais para receitas com caça, servida com molhos tradicionais. Os peixes mais consumidos são o salmão e o esturjão, e também há o costume de comer uma variedade de peixes de água doce. 

A cozinha russa é conhecida no mundo pelos seus petiscos: o balyk (lombo do esturjão curado), o solho-rei com saramago-maior, o salmão mal-salgado, o caviar de esturjão(preto) e o caviar de salmão (vermelho); os cogumelos salgados e marinados (míscaros e boletos).

O estrogonofe – para os que ainda não sabem – é um prato de origem russa, embora os franceses tenham refinado a receita original. Sua história começou no século XVI, época em que os soldados russos levavam sua ração de carne cortada em nacos em grandes barris, debaixo de uma mistura de sal grosso e aguardente para que fosse preservada. Coube a um cozinheiro do czar Pedro, o Grande, um protegido do general Strogonov, tornar a mistura mais apetitosa. Com a Revolução de 1917 e a emigração dos russos brancos, a receita chegou à França e ganhou o mundo – sempre com um segredinho de família!

Doce…

Paskha

1kg de ricota,1 xícara de manteiga sem sal à gosto, 3 gemas, 2 xícaras de açúcar de confeiteiro, 1 colher de sopa de gelatina sem sabor, amolecida em 2 colher de sopa de água fria, 2 colheres de chá de baunilha, 1 xícara de creme de leite batido, 2 colheres de sopa de licor de laranja, ¾ de xícara de amêndoas tostadas, cortadas em fatias, ½ xícara de frutas cristalizadas, ½ xícara de cerejas ao marrasquino, bem escorridas e bolinhas de goma para enfeitar 

Coloque a ricota numa tigela grande, adicione a manteiga e bata em baixa velocidade até obter um creme liso. Em seguida, adicione as gemas, uma de cada vez, sem para de bater. Acrescente o açúcar aos poucos, batendo sempre. Dissolva a gelatina na água, em banho-maria, e adicione-a a mistura de ricota. Acrecente a baunilha e bata bem. Bata o creme de leite com o licor de laranja e junte-os à mistura anterior. Depois acrescente as amêndoas, corte as cerejas em rodelas e as frutas em pedacinhos, acrescentando à mistura de ricota mexendo cuidadosamente. Forre uma tigela de plástico com filme plástico. Despeje a mistura de ricota no vaso forrado, tampe com uma folha de papel de alumínio leve à geladeira de um dia para o outro. Desenforme cuidadosamente e decore com pedacinhos de frutas cristalizadas ou com bolinhas de goma.

…Salgado

Peixe no Forno à Moscovita

600 g de peixe, 50 g de farinha, azeite,100 g de cogumelos frescos ou 40 g de cogumelos secos, 2 ovos cozidos, 60 g de cebola, 600 g de creme de leite, 600 g de batatas fritas, queijo ralado.

Passe o peixe na farinha e frite-o em azeite. Coloque em uma travessa untada, rodeado de batatas fritas em rodelas. Por cima do peixe jogue a cebola frita no azeite, os ovos cortados em rodelas e os cogumelos cozidos. Ao ir ao forno cubra com o creme de leite fresco e polvilha com queijo ralado. Leve ao forno para gratinar. Dica: quando o peixe for de sabor forte não coloque os cogumelos.

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