Red Square Restaurant

Food for the Peasants: The average growing season in Russia only lasts for about four months which coupled with winter snow, dry springs and windy summers put a limit on the type of crops that could be grown. Peasants were desperately poor but created out of simple ingredients a very attractive style of cooking

Food for the Bourgeois and Aristocracy: Some townspeople and minor nobility who were not very rich could afford good living and lavish hospitality. However, it was the great land owning aristocracy, richest city people and royalty that created the high cuisine of Russia, with its elaborate service, important delicacies and even foreign chefs. The nobility received guests in the drawing room and this is the origin of Zakuski, a wide array of hors d'oeuvres available before the served dinner.

Food for the Proletariat: The 1917 Revolution led to many changes. The socialization and modernisation of agriculture was slow and painful but swamps were drained, arid land irrigated better farm practices introduced and virgin land cultivated which all led to a better diet for the Soviet people.

The Russian people, who in 40 years lived through a revolution, two world wars, enemy occupation and famine did not need subtle preparation to make food acceptable. Paradoxically by now Russian cuisine became noticed in other parts of the world.