I bet you have not tried: 15 little-known facts about Russian delicacies

Russian national cuisine as something not to associate with sea urchins and a young horse, but nevertheless real delicacies we have and can est.1. Marine ezh



In the Baltic Sea urchins are rare because there is not enough water is salty. On the palate they are soft, delicate, sweetish, with a characteristic hint of iodine. At urchins appreciated not only meat but also eggs and milt.

2. Wild Yakut zherebyatina



In Yakutia, anciently eat horse meat. And the locals prefer it to all other types of meat. To taste the meat of wild northern six-month foals that are free-grazing, grain resembles veal, but consistency is softer and juicier, and still did not smell of horse meat.

3. Murmansk grebeshok



Bivalve with a beautiful fan-shaped shell lives in almost all oceans. In the cold waters of the Barents Sea, he grows up to several centimeters. Considered one of the finest and most popular seafood. Scallop meat tender and juicy. It can have both crude and thermally treated. According to many chefs, this is the perfect gastronomic product of the highest quality.

4. Candy derevo



Candy tree native to Japan and China, and in Russia it is known at least since the XVII century. At one time it was grown in the metropolitan apothecary gardens on the orders of Tsar Alexei Mikhailovich, was used as a medicine and as a gastronomic delicacy. The name of the tree received through fleshy twigs, fruit stems, reminiscent of candy and the taste - raisins. They can be eaten fresh, it can be juice, cook the jam, candied cook.

5. Magadan trubach



Gastropod mollusk with a characteristic helical sink, living in the northern seas. A truly refined product. Trumpeter Meat is rich in protein, fluorine, iodine, vitamin B and is absorbed almost completely. The food is only "foot" clam.

6. Moose moloko



Today, this delicacy can be found only in one place - at the elk farm near the village of Sumarokovo near Kostroma. There bred animals in the wild and keep them in the semi-wild grazing. But at a certain time animals come to the feeders. Fresh moose milk can be enjoyed on the farm from May to August and throughout the year in a Moscow restaurant, where he served as a fudge.

7. Black Sea ustritsa



At the beginning of the last century Russia was one of the world's largest producers of oysters. Black Sea oyster specially brought to Moscow and St. Petersburg to the table the most influential figures. However, in the following decades, the population has declined sharply due to the bad environment, swamping cans and expansion of predatory mollusc Rapana. Today, the Black Sea oyster once again begin to grow actively in special oyster farms. It is quite often found in the Black Sea menus of good restaurants.

8. Paporotnik



Fern is one of the oldest plants on earth, and has traditionally been used in the cuisines of different nations. It is boiled, fried, stewed, pickled, salted. Today fern starts dating in salads, but often appears as a seasoning for meat, sometimes as an independent side dish.

9. Black Sea anchous



He anchovy, beloved residents of the Black Sea cities. A small and very tasty fish length of about 12 centimeters. In winter lives in the area of ​​Novorossiysk and Tuapse, and the south-eastern coast of Crimea. Good as an ingredient in a variety of salads and cold appetizers. In some of the capital's restaurants use it for a culinary version of "herring under a fur coat", as well as a seasoning for soups and red meat.

10. Deer moloko



Reindeer milk is produced only in the northern regions, and until recently, beyond the Arctic Circle was almost unknown. Today, gradually improving its supply to other parts of the country. It is five times fat cow and contains three times more protein. The consistency of cream, and taste a little bitter.

11. Zhimolost



This plant can be found in a wide area stretching from Kaliningrad to Sakhalin. Edible species are found mainly in the northern latitudes. Honeysuckle gives dark purple berries oblong with a characteristic sweet-sour taste and a pronounced bitterness. The berries are used in dried, cooked and fresh, especially for desserts. From honeysuckle also make juices, desserts and jellies. However, while in the restaurants honeysuckle meet infrequently.

12. Dagestan tur



Powerful sharp-horned goat and a half meters long and weighing up to a hundred kilos lives in the Caucasus and is popular among local gourmets. But outside the region the meat of this animal until recently was almost unknown. Now this delicacy can be enjoyed both in Moscow and in St. Petersburg, and Rostov.

13. Spruce shishki



This product has long been well known in Siberia, but the element of haute cuisine began only recently. Cones are used for jam, which is served with cheeses and spreads, as well as an ingredient in various sauces accompanying dishes of red meat, especially venison. In business there are very young, still soft fruits.

14. Russian Black tryufel



This gourmet fungus is often found on the Black Sea coast of the Caucasus, especially in forest-steppe Crimea. It grows up to 10 centimeters in diameter, has a yellowish-gray flesh with a distinctive marbled pattern and has a gentle, but very distinct sweet, nutty flavor. Today is actively reviving the tradition of hunting truffles. Not surprisingly, this fungus is increasingly found in the menu of the best Russian restaurants.

15. Archangel klykach



This powerful predatory fish is a distant relative of sea bass. It lives only in cold waters, and therefore differs dense, greasy and oily meat with a high content of omega-3, vitamins and trace elements. Undoubtedly, one of the most delicious food fish that live in our waters.

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