What does "Russian Cuisine" really mean?

What is Russian cuisine? Not many people knew today about original Russian cuisine. And no wonder! It is difficult to imagine how many changes have happened from ancient Slavonic ancestors - anthes - till present time. And every historical period left its mark on Russian cuisine.

The varied stock of farinaceous foods, freshwater and sea fish, meat, fowl, vegetables, mushrooms, and berries were the main produces of Russian cuisine. A vital part in traditional Russian menu was played by various pies: hearth pies from leavened pastry and melted pies from unleavened pastry. Saffron imported by merchant was added to every dish, whereas salt was not much in use. The potatoes were not known in Russia till the middle of eighteenth century. Instead of them turnip was used commonly. Tomatoes appeared on Russian table at the beginning of nineteenth century. Among vegetables the main place was occupied by cabbage, cucumbers, onion, swede.

In Peter's time the range of Russian cuisine dishes was extended significantly. In addition to fish delicacies, pies, and kvass many West-European dishes have appeared. Recipes of schnitzel, beefsteak, langet, ravioli (in Russian version - "pelmeni"), borsch, golubtsy (stuffed cabbage), tea were brought from abroad. And these "foreign" dishes became as "Russian" food as salad Olivye.