Zakuski
{{Short description|Russian term for appetizers served before meals}}
{{For|the Romanian vegetable spread|Zacuscă}}
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{{Infobox food
| name = Zakuski
| image = Russian Celebration Zakuski.jpg
| image_size = 250px
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| alternate_name =
| associated_cuisine = Russian
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| course = Hors d'oeuvre or snack
| type =
| served =
| main_ingredient = Cold cuts, cured fishes, mixed salads, pickled vegetables, kholodets, pirozhki, hard cheeses, caviar, roe, canapés, open sandwiches, breads
| variations =
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Zakuski ({{langx|ru|закуски}}, {{IPA|ru|zɐˈkuskʲɪ|}}; {{singular}} {{langx|ru|закуска|zakuska|label=none}}) is the term for an assortment of cold hors d'oeuvres, entrées and snacks in Russian food culture.{{cite encyclopedia | url=https://books.google.com/books?id=c4kvrPEweOcC&q=Zakuski&pg=PA64 | encyclopedia=Culture and Customs of Russia | title=Zakuski | publisher=Greenwood Publishing Group | year=2000 | isbn=9780313311017}}{{cite encyclopedia | encyclopedia = The Oxford Companion to Food | author = Alan Davidson | title = Zakuski | year = 2014 | publisher = Oxford University Press | location = Oxford | pages = 889–890 | isbn = 9780191040726 | url = https://books.google.com/books?id=bIIeBQAAQBAJ&q=Zakuski&pg=PA889 }}{{cite book |last1=Goldstein |first1=Darra |author1-link=Darra Goldstein |title=A Taste of Russia: A Cookbook of Russian Hospitality |date=1999 |publisher=Russian Information Service |isbn=978-1-880100-42-4 |url=https://www.google.com/books/edition/A_Taste_of_Russia/aKEICug2T-EC?hl=en&gbpv=0 |language=en |page=21}} They are considered to be an integral part of any Russian festive meal, as well as often everyday meals.{{cite book |last1=Smorodinskaya |first1=Tatiana |last2=Evans-Romaine |first2=Karen |last3=Goscilo |first3=Helena |title=Encyclopaedia of Contemporary Russian |date=28 October 2013 |publisher=Routledge |isbn=978-1-136-78786-7 |page=16 |url=https://www.google.com/books/edition/Encyclopaedia_of_Contemporary_Russian/tZHCAQAAQBAJ |language=en |chapter=Appetizers (zakuski)}}
Terminology
Originally, the term referred to pies and other sweet delicacies served after a main meal, but now can refer to a light meal before a main meal or a snack, which may also be eaten at a stand-up bar known as zakusochnaya. It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic drink". The word literally means 'little bites'.
History
The tradition of zakuski is linked to the Swedish and Finnish brännvinsbord, which was also the ancestor of modern smörgåsbord, and to meze of the Ottoman Empire and other Middle Eastern cultures.{{Cite book|title=Little foods of the Mediterranean : 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more|last=Wright|first=Clifford A.|date=2003|publisher=Harvard Common Press|isbn=1558322272|location=Boston, MA|oclc=52514404}} Its origin is generally attributed to Peter I of Russia ({{reigned|1682|1725}}), who absorbed many foreign customs during his travels to Western Europe.
Zakuski are not served as in Scandinavia at the buffet, but instead at the dining table. Zakuski are also a food-in-itself and often not just served as starter to a meal. They were kept in the houses of the Russian gentry for feeding casual visitors who travelled long distances and whose arrival time was often unpredictable. At banquets and parties, zakuski were often served in a separate room adjacent to the dining room, or on a separate table in the dining room. The tradition eventually spread to other layers of society and remained in the Soviet times, but due to lack of space, they were served on the dinner table. Zakuski became thus the first course of a festive dinner.
Nowadays, these appetizers are commonly served at banquets, dinners, parties and receptions in countries which were formerly part of the Russian Empire, including some post-Soviet states and Poland.{{cite book | last=Procner | first=Aleksandra | date=1999 | title=Technologia gastronomiczna z towaroznawstwem | trans-title=Gastronomic technology with commodity-knowledge | language=pl | location=Warszawa | publisher=WSiP | isbn=83-02-02789-8}} A broad selection of zakuski constitutes a standard first course at any feast table. Usually, zakuski are already laid on the table when guests are called to the dining room.
Typical cold zakuski selections may include cold cuts, cured fishes, mixed salads, kholodets (meat jelly), pirogs or pirozhki, various pickled vegetables such as beets, cucumbers, sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads.[https://books.google.com/books?id=tbyW2LeXIOkC&dq=Zakuski&pg=PA174 JOC All New Rev. - 1997 - Irma S. Rombauer, Marion Rombauer Becker]
Gallery
File:Blini with salmon roe.jpg|Blini with red caviar
File:Caviar and spoon.jpg|Black caviar
File:Julienne.jpg|{{Interlanguage link|Julienne (dish)|ru|3=Жюльен_(блюдо)}} named after Julienning technique
File:Vodka with pickled cucumber.jpg|Pickled cucumbers with clear vodka
File:Cavolo salato.jpg|Sauerkraut
File:Pickled mushrooms 3.JPG|Pickled mushrooms
File:Форшмак по-одесски.jpg|Forshmak
File:Zakouskis aux sprats.JPG|Canapés with sprats
File:Sushi Made from Salo.jpg|Breads with salo
File:Essen russische Speisen 03 (RaBoe).jpg|Pirozhki, pickled tomato, mixed salads
File:Rasstegai s gorbushei.jpg|Rasstegai
File:Holodets.jpg|Kholodets
File:Aringa-marinato.jpg|Brined or pickled herring
File:Olivier Russian salad made to the Hermitage restaurant recipe.jpg|Olivier salad
File:Vinegret.jpg|Vinegret
File:Mimoza salat e-citizen.jpg|Mimosa salad
File:Selidi pod shuboi.jpg|Dressed herring
File:Squash Caviar.jpg|{{Interlanguage link|Zucchini caviar|ru|3=Кабачковая икра}}
See also
{{portal|Food}}
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References
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Further reading
- [https://books.google.com/books?id=PPDIx6WWuOQC&dq=Zakuski&pg=PA437 Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia]. pp. 437–438.