10 Vegetable Dishes

Since olden times, Russian people have been cultivating not only grain-crops, but also truck crops – it can be proved by the abundance of starters

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Since olden times, Russian people have been cultivating not only grain-crops, but also truck crops – it can be proved by the abundance of starters, soups and main dishes with vegetables in Russian cuisine. Cabbage was one of the most important vegetables. Turnip, swede and radish were also widespread. Dishes with them remain most popular. Turnip was used as an ingredient for many dishes, especially shchi, and as a pie filling. Radish was used not only in simple starters (radish grated with butter, with kvass), but also in more complicated dishes (dumplings with radish, radish with honey).
It is impossible to imagine a Russian table without pickled cucumbers – they are part of many dishes – vinaigrette, solianka, rassolnik. Later they started using pumpkin, marrows, and lettuce. Potatoes became very popular in the 18th century (they made a real revolt in the culinary traditions of the Russian table). The cultivation of tomatoes started in the 19th century.

Onion Soup With Croutons

4 onions
50g vegetable oil
2 tbsp flour
salt
For vegetable broth:
1 carrot, parsley root, celery root – each
1 onion
2L water
For croutons:
4 slices white bread
2 tbsp grated cheese
2 tbsp vegetable oil

Chop and fry onions. When they soften, sprinkle them with flour, turn up the heat, and fry stirring until goldish. Boil the vegetables. Pour several tablespoons of the vegetable broth into the onions, cover with a lid, and stew 10 minutes at low heat. Put the onions into the vegetable broth, add salt and boil 10 min more. Fry bread slices in oil, sprinkle with grated cheese, leave them on the pan until the cheese melts, and serve with chopped herbs.

Russian Roasted Pumpkin

600g pumpkin
1 tbsp butter
50g breadcrumbs
2 eggs
1 tbsp sugar
1 tbsp grated almond

This dish is rich in carotene, vitamins and digestible proteins. Boil the pumpkin (preferably "almond pumpkin") in salted water, slice or julienne it, put into a stew pan, combine with breadcrumbs, a tablespoon of butter, cream and chopped eggs. Roast the pumpkin in the oven. Before serving, you can sprinkle it with sugar, grated almond or sweet almond milk.

Parsnip With Sour Cream

800-1200g parsnip
50g butter
1 tbsp flour
2 cups sour cream

Slice 800 to 1200g of parsnip into rounds, and combine it with 50g of butter, 1 tablespoon of flour and 2 cups of sour cream. Roast until brownish.