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Bashkir cuisine


The cuisine of the peoples of RussiaKoimak - thin pancakes
(Omela)


Bashkir cuisine... For the preparation of national Bashkir dishes, meat, flour, cereals, milk, eggs and potatoes are widely used. Of the meat products, the most popular are lamb, young horse meat, beef, then poultry. Meat products are boiled, stewed and other methods of heat treatment. Especially popular in Bashkir culinary are universal dishes, that is, those that can be both the first and second courses at the same time, for example, olush - boiled beef, cut into pieces, with vegetables, filled with broth.

The peculiarity of the preparation of the first courses is the use of raw finely chopped onions, which are added at the end of cooking. Potatoes are used as a side dish for the second courses, less often carrots, cabbage, pasta, rice.

In the diet of the Bashkirs, sauerkraut, pickled cucumbers, tomatoes, as well as zucchini, eggplants, and peppers are practically not used.

Flour dishes are popular, one of which is kystybai - flour cakes with millet porridge or mashed potatoes. For dessert, tea with milk or cream is served, and honey, etc.




Dagestan cuisine


The cuisine of the peoples of RussiaMiracle (Dagestan stuffed flat cakes)
(Andrey5757)


Dagestan cuisine... The peculiarities of the Dagestan cuisine are the predominant use of lamb, the predominance of spicy dishes, which are prepared with tomato, vinegar, garlic, in an abundance of seasonings, including various herbs.

Unleavened dough products are very popular as second courses: a miracle with various fillings (with meat, cottage cheese, pumpkin, nettle, onions), kurze (with meat, cottage cheese, herbs, eggs, etc.). Unleavened dough is also part of the first courses (burchak-shurpa, etc.).

Dagestan bread - churek - is in great demand. National sweets are very popular: halva made from flour, hemp, popcorn, walnuts with honey.
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Kalmyk cuisine


The cuisine of the peoples of RussiaJomba - Kalmyk tea, or why a young Kalmyk woman hit Pushkin on the head with a Musiki gun
(Nagira)


Kalmyk cuisine... The basis of the national Kalmyk cuisine is made up of dishes made from meat, dairy products, and flour. Kalmyks prefer lamb and beef, less often pork.

A characteristic feature of the local diet is high-calorie fatty foods. Chopped meat dishes - boiled or fried - are rarely prepared. Broths are popular among the first courses. Second courses are served without a side dish, only in some cases raw or fried onions are offered.

Kalmyk food is delicate in taste, spices and sauces are almost never used. Only white bread is used. For dessert, various sweet dishes are served, hot tea with butter.
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Mari cuisine


The cuisine of the peoples of RussiaMari-style roast in Brand 6051 multicooker-pressure cooker
(MariV)





Mari cuisine... Mushrooms, game, fish, all kinds of herbs and berries (cow parsnip, lingonberry, cranberry, mountain ash) are widely used in national cuisine. Potato dishes are very popular, the consumption of which is second only to the Mari by the Belarusians. Dairy products and products made from them are widely used, such as, for example, tuara - syrniki made from dry fatty cottage cheese mixed with sour cream and eggs.

Oat flour, various cereals are also constant products of the Mari cuisine. National dishes made from hemp and flaxseed are popular.For the preparation of traditional dishes, spices and seasonings are used sparingly. Honey is widely used.
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Seto cuisine


The cuisine of the peoples of RussiaSetos pancakes
(MariV)
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Chechen cuisine


The cuisine of the peoples of RussiaHingalsh
(celfh)
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Chuvash cuisine


The cuisine of the peoples of RussiaSchurbe soup (ARC pressure cooker)
(Beretta)
MariV
Tver Karelian cuisine


The cuisine of the peoples of RussiaNakrepok - Tver fish pie
(MariV)
MariV
Mordovian cuisine (Moksha, Erzya)

The cuisine of the peoples of RussiaCutlets "Bear Paw"
(fomca)


Bear paw - ovton lapat (ofton madyat)

The most famous second dish of Mordovian cuisine is ovton lapat (Erz.) Or ofton madyat (moksh.), Or "bear's paw". This is an indispensable signature feature of any cafe and restaurant in Mordovia, offering its visitors national cuisine. The dish has its own history. A long time ago, one simple Mordovian guy was not allowed to marry until he killed a bear while hunting, and, according to local custom, became a real man. As a result, he killed the bear and fried his paw as a gift to the bride. Nowadays, bear paw is not prepared from bear meat. For its preparation, beef, liver and pork are used. Add eggs, spices, onions and knead the minced meat as for cutlets. And on top they spread rye croutons, which symbolize the claws of a bear.



The cuisine of the peoples of RussiaCabbage soup with pumpkin, millet and meatballs
(Elven)

Other topics of the section "National cuisines of the peoples of the world"

Tatar cuisine
Azerbaijan cuisine
Armenian cuisine
Swiss cuisine
Caribbean cuisine
Danish cuisine

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