SoCultures Magazine 2018 SoCultures Magazine November 2018 | Page 38

SoCultures November 2018
India & Russia
Borodinsky! Darnitskiy! Rye! Nareznoy Baton! These are the names of Russian
breads. These warm, tasty loafs made with grains, flours, nuts and raisins are not
only tempting but also a part of the rich history, traditions of the Russian cuisine.
There is an old Russian proverb, “Bread is the staff of life.” And it’s indeed true
for a Russian household to have a variety of breads on their dining tables. It’s part
of the traditions, history, cultures and in a way and also of climate..Earlier in old
days, Russians used to bake warm loafs in their stoves at home especially to beat
the cold climate. The golden brown, crusty or white breads with divine aromas of
cheese, flours, sesame
seeds, garlic, and
rosemary are actually
complete meals.
(White rye-type bread) ,
https://commons.wikimedia.org/
w/index.php?curid=597244
They unusually would
have breads and loafs as
accompaniments with
warm soups, traditional
drinks like Kvass.or beers.
A sacred and a must have
on the Russian dining table, these breads and their aromas transport them to the
happier times when the whole process of cooking these hearty loafs with a varieties
offering from honey coated to cheese filled sometimes cooked on a large rock over
an open fire, or in the home stove or wrapped professionally in the canvass
packaging in a supermarket…these breads are delicious.
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