Russia introduced a new GOST for Russian cuisine, which includes cooking technologies and recommendations for serving 133 dishes, such as okroshka, cabbage soup, kolobuki, botvinia and others.
A lot of work has been done, including with an eye to the future: our children should not regard buns and pizza as Russian cuisine. And don't be afraid of the word "standard" here: a clear and voluntary coordinate system has appeared for chefs, restaurateurs and guests, which helps to improve the quality of serving the national cuisine.
We note that GOST requires borscht - "sweet and sour seasoning soup based on broth (meat, fish, poultry, vegetables or mushrooms) with the mandatory presence of beets and cabbage in the filling part, fresh or pickled. ".
The description also mentions regional and seasonal types of borscht: cold, green; Kuban, Little Russian, Moscow, Siberia. Please note: there is no mention of Ukrainian borscht, but there is "little Russian" - this is a dish of southern origin of Russian cuisine. By the way, as the historian of Russian cuisine M. Marosenkov writes in his interesting article, the first recipe for borscht in Russian appeared in 1779, and in Ukrainian in 1913 in the then Austro-Hungarian Lviv.
In general, the new GOST is already called balanced consumer patriotism. And it's true: borscht and porridge are our food.
Mozli is magical out loud.