Fat, buckwheat, sour cream and other products that only Slavs eat 

Everyone knows that kvass and black bread are exclusively ours, Slavic products, which can be found abroad only in the store of exotic products. However, the uniqueness of traditional Slavic cuisines does not end there.
This cereal is one of the most useful in the world, and it is not without reason that athletes constantly eat it. It contains a large amount of vitamins, microelements and essential amino acids. Our ancestors appreciated this grass at the dawn of time. Archaeological finds indicate that Slavic tribes have sown buckwheat since at least the 7th century. In ancient Russia and Poland buckwheat porridge was one of the main dishes. Buckwheat was cooked in water or milk, pies were filled with it, fried with various additives. Strangely enough, but this is not only useful, but also quite unpretentious in the cultivation of grass only Slavs appreciated. In Western countries, buckwheat is grown exclusively as one of the components of animal feed. Apparently, buckwheat was once grown in the Muslim East – at least in medieval France, this croup was known as the “Saracen grain”. However, today and there buckwheat is not at all popular.
The first people who salted bacon were the Romans. They called him lardo, fed him slaves and soldiers. But the Roman tradition of consuming salty pork fat has disappeared, and the Slavs have become the main and almost the only consumers of this product. Pork lard in Russia, Poland, the Czech Republic and the countries of the southern Slavs have always eaten and loved. It was fried, salted, used as a filling for baking. Salo was used as a lubricant for weapons and mechanisms. If Russians, Belarusians and Ukrainians love salty bacon, Yugoslavs, Poles and Czechs love cracklings. Today, on the streets of Serbian cities, you can see grandmothers selling half a liter jars of pork cracklings. But other people could not appreciate this product. Fat in the form of pure fat in salt form is consumed except for the Slavs, only Germans. They call him fat. Other nations spread bacon and its variations.
Jelly and jellied fish
Jelly made from meat or fish is also a unique product that the Slavs share with the Germans, while the rest of the nations are perplexed. As a minimum, since the 16th century, aspic is widely spread in Russia as a festive dish. There are several versions of the appearance of meat jelly. According to the first, brawn was made from all the meat that remained after the feasts of the nobility. It was collected in a large vat, poured with meat broth, then exposed to the cold. This nutritious vat was given to the servants. According to another version, brawn was a way to keep meat and broth for a long time. In the XIX century, this traditional recipe was reworked, and a variety of aspic dishes appeared, in which, in addition to meat and fish, various vegetables, fruits and spices were added. The only analogue of Russian jelly or jellied – German brawn, which is a boiled meat platter, consisting, in addition to meat,
Sour cream
Sour cream is a traditional Slavic sauce, without which a peasant meal is inconceivable in Russia, Belarus, Ukraine, Poland, Serbia, as well as in the Baltic countries and Finland, where Russians brought sour cream. This is an almost universal sauce that we are used to eating with both salty and sweet. We, along with the Romanians, Serbs and Poles, fill sour cream with even soups. Sour cream has an analogue in French cuisine – the so-called fresh cream. But there is every reason to believe that this recipe came from Russia.
Forest mushrooms
In most cuisines of the world there are no forest mushrooms per se. Instead of them – cultivated champignons, oyster mushrooms and shiitake. And only Slavs go to the woods for mushrooms, and, oddly enough, the Italians and French. Interestingly, Northern peoples like us, such as the Norwegians or the British, deny most species of forest mushrooms. Nevertheless, the list of forest mushrooms consumed in food is most of all in the cuisines of Slavic peoples.
Sunflower seeds
This flower appeared in Russia under Peter I. In the 18th century, sunflowers began to be actively cultivated in the south of Russia and in Ukraine – sunflower oil was several times cheaper to produce than all other oils common at that time in Russia.
In many European and Eastern countries, sunflower is grown and oil is made from its seeds. Many where seeds are added to bread, salads, or sweets. But roast sunflower seeds bite only in Russia and Ukraine. When people began to husk seeds, it is not known for certain. Most likely this happened in the southern provinces of Russia at the turn of the XVIII-XIX centuries. Soon this tradition spread throughout Russia. If before the revolution, the seeds of the peasants were only eaten by the peasants, then under Soviet rule, this ritual became truly national and ceased to be considered a move and a lot of the peasant. Recently, unpeeled sunflower seeds intended specifically for husking can be seen in America’s stores, but they were there only thanks to Soviet emigrants.
Dried fish
Russians, like many other peoples of northern Europe, eat quite a lot of fish. But for some reason, only Russians, Belarusians and Ukrainians, as well as the peoples of the Russian North, traditionally harvest dried fish. Nowhere abroad you will not meet a dried vobla or bream. There are examples when foreigners simply threw out such fish, thinking that it had deteriorated.

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