Our ancestors just ate. Meat was consumed on major holidays. The principle of preparation was another – vegetables and cereals were not even cooked, and languished in a thick-walled pot in a Russian stove for hours in its own juices at a low temperature. Thus, all the nutrients remained in the food.
The basis of nutrition were rye, wheat, oats, barley, cabbage, rutabaga, beets and turnips. Other vegetables appeared on the territory of Russia, Belarus and Ukraine quite late and were not available to all. Of prepared cereal porridge or semi-liquid soups. In the traditions of the Slavic peoples were pies with vegetable and cereal toppings. That is why types of fillings for pies in the Slavic kitchen is a huge number. Particularly common in the Slavic kitchens were used dairy products: sour milk, curdled milk, fermented baked milk, butter, sour cream. Moreover, cream is a true Slavic origin: the European countries did not know its method of preparation up to the nineteenth century. THE same goes for butter, which is prepared exclusively in the Slavic countries and in Finland until the twentieth century.
Of particular importance in the kitchen of the Slavic peoples was given the drinks prepared from plants. The first is fruit drinks from wild berries and kvass. In pre-Petrine times, cooked a huge number of similar herbs, honey, or horseradish. It gave the brew an additional therapeutic properties.
As the primary residence of the forest zone have been, the food has been used a lot of wild berries and mushrooms. Recent scientific studies revealed that in wild berries and mushrooms contain more vitamins and nutrients. Especially valuable is recognized as guelder rose, mountain ash, blueberry and rosehip. These plants may well be used as a therapeutic. As it turned out, the mushrooms also have valuable properties. First, the amount of protein and its value mushrooms are not inferior to meat, and secondly, the mushrooms contain substances that can cure diseases. So the raincoats have antibacterial properties and saffron can inhibit the growth of tumors.
Almost all of the Slavic kitchen is lactovegetarians. The absence of sharp seasonings and spices make it soft and suitable for people with problems of the digestive system, as well as for children, whose bodies are not yet ready to take on the spicy flavors.
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