Mordovian cuisine has much in common with Russian culinary traditions. Its basis is unpretentious and satisfying food prepared from fish, game, cereals, vegetables or dairy products. In today's publication, you can find recipes for simple Mordovian national dishes.
General information
The basis of the diet of the local population is cooked or stewed meat, combined with vegetables. Especially popular among the indigenous people is hare. It is added to soups, stewed with cabbage and potatoes, salted, smoked and dried. Do not go unnoticed and interior fat. It is heated and then used for frying. As for offal, then they get a good filling for dumplings and savory pastries. Mordovian cooks pay a lot of attention to fish. It is boiled, pickled, salted, dried and even eaten raw.
Since crop production is poorly developed, turnip and radish are most in demand among the indigenous population. They are eaten more often than other vegetables. The menu also includes cucumbers, cabbage and onions. Almost no meal is complete without mushrooms. They are dried, pickled, boiled or fried in a pan.
Also in Mordovia they like millet porridge made according to a special recipe, rye bread, thick pancakes from buckwheat flour, cow and goat milk.
Salma
Mordovian national dish resembling dumplings. It is a dough cake that is added to soups. To prepare them you will need:
- about two glasses of flour;
- 100 milliliters of water or milk;
- egg;
- ¼ packs of butter;
- ½ tablespoon sugar;
- salt (to taste).
Milk or water is poured into a deep bowl. Egg, sugar, salt and butter are added there. Add flour to the resulting liquid and knead a dough that is not sticky to your hands. Then it is rolled out with a layer, circles are cut out, pressed with their fingers, forming peculiar ears, and boiled in salted water. Finished products are thrown into a colander, and then seasoned with oil, stewed with vegetables and added to the soup.
Pancakes on the semolina
This recipe for Mordovian national dishes will surely be appreciated by lovers of sweets. The pancakes prepared on it are very tasty and magnificent. They go well with honey or thick sour cream and will be a good addition to family tea drinking. To bake them you will need:
- a glass of semolina;
- a tablespoon of dry yeast;
- 1.5 cups of wheat flour;
- 3 tablespoons of sugar;
- 1/3 cup of water (+500 milliliters);
- ½ teaspoon of salt;
- 1/3 cup vegetable oil;
- 3 eggs;
- ghee (for lubrication of finished products).
We immediately warn that the preparation of this national dish of the Mordovian people takes a lot of time. In a glass, a third filled with warm water, dilute yeast and sugar. The resulting solution is poured into a bowl, at the bottom of which there is already semolina and the remaining 500 milliliters of liquid. Salt and wheat flour are added there. All is thoroughly mixed, covered with a clean cloth and cleaned for five hours in a warm corner, where there are no drafts.
After the designated time has elapsed, the vegetable oil combined with the beaten eggs is poured into the dough and shaken well to prevent the formation of lumps. The finished dough is sent in portions to a calcined skillet and fried for one minute on each side. Browned semolina pancakes are greased with ghee, stacked and served with sour cream or liquid floral honey.
Patch
This national dish of Mordovia is an ordinary pancake made from yeast dough with the addition of millet groats. To get several servings of such a treat you will need:
- 2 cups of flour;
- 400 milliliters of milk;
- a glass of millet groats;
- 4 eggs;
- 2 tablespoons of sugar;
- 10 grams of dry yeast;
- ½ teaspoon of salt;
- ½ pack of butter.
The preparation of this dish of Mordovian national cuisine should begin with the processing of millet. It is thoroughly washed in several waters, dried on paper towels and ground into flour.
Yeast is bred in warm milk and combined with sugar, salt and beaten eggs. To the resulting solution add plain and millet flour. All this is thoroughly mixed with a whisk, covered with a towel and sent to heat for an hour and a half. At the end of the indicated time, the dough is poured in portions onto a frying pan greased with melted butter and fried on both sides. Ready-made pancakes are stacked on a plate and served with sour cream, honey or jam.
Shongoryam
This Mordovian national dish, a photo of which can be viewed in today's article, is millet porridge cooked using unusual technology. To prepare such a dish you will need:
- a glass of millet;
- 500 milliliters of milk;
- 200 grams of boiled meat scraps;
- ¼ packs of butter;
- 2 hard-boiled eggs;
- medium onion.
Despite such a complicated name, this Mordovian national dish is prepared so easily that even a novice culinary specialist can cope with such a task. Thoroughly washed millet is poured with two glasses of water and boiled for ten minutes. Then the liquid is replaced with milk and the porridge is brought to full readiness. The resulting dish is seasoned with chopped onions, chopped eggs, chopped meat and butter.
Starch Noodle Soup
This is one of the most famous dishes of Mordovian national cuisine. To prepare it, you will need:
- 390 milliliters of milk;
- 12 grams of starch noodles;
- sugar, salt and butter (to taste).
Since this recipe for Mordovian national dishes requires homemade noodles, in addition you will need:
- 100 grams of potato starch;
- 190 milliliters of milk;
- ½ eggs;
- salt and sugar.
First of all, do noodles. For its preparation, starch is bred in milk and combined with an egg, sugar and salt. All is well mixed, poured in portions into a skillet and baked pancakes. The resulting products are cooled, cut into thin strips and dried. Ready starch noodles are loaded into a saucepan filled with boiling milk. Salt, sugar and butter are added there.
Liver soup
This recipe for a Mordovian national dish, a photo of which can be found below, involves the use of inexpensive and readily available components sold in any domestic deli. To play it you need:
- 250 grams of beef bones;
- 0.6 kg of liver;
- kilo of potato;
- 350 grams of onions;
- 50 g of flour;
- butter, salt and bay leaf.
Washed beef bones are poured with water, sent to the stove and brought to a boil. Then the fire is reduced to a minimum and the broth is boiled. As soon as it is ready, the seeds are removed from it and the potatoes cut into pieces are loaded in their place. After boiling the broth again, chopped onion, salt and bay leaf are added to it. Almost immediately, the previously fried liver, breaded in wheat flour, is spread there. The soup is brought to full readiness, poured into plates and seasoned with butter.
Chicken cabbage soup with fresh cabbage
This simple and nutritious Mordovian national dish is perfect for a family dinner. To prepare it, you will need:
- 250 grams of chicken;
- 625 g of fresh cabbage;
- 400 grams of potatoes;
- 125 g of onion;
- 125 grams of carrots;
- ¼ packs of butter;
- salt and garlic.
The washed chicken is poured with cold water, sent to the stove and brought to a boil. After some time, potato wedges and finely chopped cabbage are added to the pot with simmering broth. All this is boiled until the vegetables are soft, and then they are salted and seasoned with pre-fried onions and carrots. Ready cabbage soup is poured into plates, with a clove of garlic attached to each serving.
Cemanate
We draw your attention to another unusual Mordovian national dish. It is a dumpling made from unleavened dough, filled with minced pork mixed with sautéed onions. To make such a treat, you will need:
- 100 milliliters of ice water;
- 2 eggs;
- 2.5 cups flour;
- hard-salted minced pork flavored with sautéed onion (for topping).
In a deep container combine eggs, flour and ice water. All mix well and insist for fifteen minutes. At the end of the designated time, the finished steep dough is rolled out in a thin layer and cut into small squares. Each of them is filled with meat filling and folded into a neat triangle, carefully fastening the edges. The resulting product is carefully loaded into a pan filled with salted boiling water, and boiled for twenty minutes. Such dumplings are served together with the broth, previously sprinkled with chopped herbs.
Selyanka
This hearty dish is prepared on the basis of meat, vegetables and offal. It can be served for a family dinner or a gala dinner. To prepare several servings of Mordovian villagers, you will need:
- 350 grams of liver;
- half a heart;
- 450 grams of lungs;
- a pound of meat;
- 150 grams of onions;
- 50 g carrots;
- salt.
Meat and offal are washed in running water, cut into not too small cubes and put in portioned pots. Shredded onions and carrot slices are sent there. All this is salted and stewed until all the ingredients are soft. This Mordovian national dish is served hot along with fresh bread and pickled cucumbers.
Honey jelly
This tasty and healthy drink will not leave indifferent neither large nor small gourmets. To prepare it, you will need:
- 500 milliliters of water;
- 100 grams of honey;
- a tablespoon of starch;
- a glass of cranberry or lingonberry juice;
- 2 teaspoons of sugar.
Honey is dissolved in hot water, brought to a boil and combined with diluted starch. Almost ready-made jelly is immediately mixed with sweetened lingonberry or cranberry juice and warmed up, not allowing to boil.
Balance
This summer vegetable soup will be a good option for a family dinner. To weld it, you will need:
- 1.5 liters of milk;
- 10 grams of semolina;
- yolks from four boiled eggs;
- liter jar of chopped quinoa leaves with thistle;
- 2 onions;
- medium carrot;
- salt and dill greens (to taste).
A third of the available milk is heated in a saucepan, quinoa, thistle and chopped carrots are added to it. All this is boiled until the vegetables are soft and combined with chopped onions and dill. The remaining warm milk is poured into the resulting mixture. The future soup is repeatedly brought to a boil, salted, seasoned with semolina and boiled until cooked. Hot balance is insisted under the lid and poured on plates. Chopped herbs and boiled egg yolks are added to each serving of soup.
Pose
This drink remotely resembles traditional Russian kvass. But unlike the latter, it is prepared on the basis of sugar beets and rye flour. To make several servings of such a drink, you will need:
- water;
- 2 grams of yeast;
- 1 g of hops;
- 20 grams of sugar;
- 40 g of rye flour;
- 300 grams of sugar beets;
- 20 g of malt.
Washed and peeled beets are chopped with a thin straw, poured with water and stewed for a day. Then it is cooled to room temperature, combined with rye flour and malt for at least six hours. At the end of the designated time, all this is poured with water, brought back to a boil, cooled and filtered. In the same wort, a little sugar, flour and yeast are bred. All this is combined with a decoction of hops. Yeast is added there and left to ferment for three hours. The fully prepared drink is again filtered and poured into clean glass containers. After that, the pose is removed for further storage in any dark and cool place.