The Russian Federation includes many entities, some of which are national republics. One of them is the Chuvash Republic, the capital is the city of Cheboksary.
Like all national republics, Chuvashia has its own national language - Chuvash - and traditional folk cuisine. Its historical neighbors - the Republic of Mari El and Tatarstan - had a very strong influence on local cuisine. But despite this, local dishes have retained its inherent characteristic features.
Features of Chuvash cuisine
Chuvash national cuisine has much in common with Bashkir and Tatar, and also adopted something from Russian. And how else, because these peoples since ancient times have been adjacent to each other. The dishes of this small republic are very diverse and are high in calories.
In Chuvashia, they prefer to eat meat dishes, mainly from lamb or pork, which are cooked with vegetables, and the most popular potato. The most famous national Chuvash meat dish is shartan. Often on the menu there are also fish dishes, such as fish pie, dumplings. The fish in milk is also in demand. Locals like to pamper themselves with flour products, primarily cheesecakes with potatoes, puremech - a kind of cheesecake with cottage cheese, hullu - a yeast cake with potato and meat filling.
Since ancient times, Chuvashs brew their national beer, for the manufacture of which barley or rye malt is used. This drink is not only strong, but also non-alcoholic, the latter is consumed by women and even children. A beer will go well with beer. In Cheboksary, you can visit the Museum of Chuvash beer. In addition, honey wine - simpyl, and wine from birch sap - erech are attributed to national hop drinks.
If you come to visit the Chuvashs, they will always set the table, setting it with the best national dishes, and they will certainly serve a beer bucket. Festive treats are considered shartan, tavara (cheese), honey, kapartma (flat cakes from unleavened dough).
To taste the national dishes of this hospitable republic, it is not necessary to go on a gastronomic tour in Chuvashia. They are easy to cook at home, especially since the recipe includes publicly available products.
Kakai shurpi
This national Chuvash dish is prepared from offal. It consists of beef or pork legs, heart, lungs, liver, scar, which are cut into small pieces and laid in cold water. After boiling, the offal is cooked together with the onion for an hour, the finished dish is sprinkled with chopped green onions. Served hot in a deep plate.
Chuvash okroshka
On a hot day there is nothing better than okroshka. Try to cook it according to the Chuvash recipe.
The list of ingredients:
- yogurt or kefir - 200 milliliters;
- boiled beef - 50 grams;
- fresh cucumbers - 100 grams;
- water - 1 cup;
- green onions - 1 bunch;
- dill - 2 branches;
- table salt - 2 teaspoons;
- granulated sugar - 1 teaspoon.
Cooking
Cut the cucumbers into strips, beef and onions - in small cubes. Dilute yogurt with chilled boiled water, add prepared ingredients, sugar and salt. Mix okroshka thoroughly, sprinkle dill with greens on top - and you can serve it on the table.
Chuvash Chartan
To prepare this kind of meat dish you will need:
- mutton stomach - 500 grams;
- lamb flesh - 2 kilograms;
- garlic - 2 cloves;
- ground black pepper - 1 teaspoon;
- table salt - 2 tablespoons;
- bay leaf - 1 piece.
Cooking process
Lamb should be cut into small pieces (approximately 2 x 2 cm). Rinse the stomach thoroughly, sprinkle it with salt from the outside and fill it with prepared meat, salt, squeeze the garlic, add bay leaf, and then the hole needs to be sewn with threads, put on an oiled baking sheet and put to bake in a Russian oven for about 4 hours. Chuvash-style shartan is served on the table hot.
Stomach roll
This national Chuvash dish is prepared mainly from beef.
Ingredients:
- beef stomach - 300 grams;
- heart - 400 grams;
- light - 400 grams;
- scar - 1 kilogram;
- garlic - 2 cloves;
- coarse salt - 2 dessert spoons;
- ground black pepper - 2 teaspoons.
Action algorithm
First you need to cook the mince: light, heart and tripe twist through a meat grinder, salt, sprinkle with pepper and chopped garlic. Fill the well-cleaned and washed stomach with the obtained minced meat, fold it in the form of a roll and dress it with strong threads. The formed roll should be boiled in salted water until tender. Serve hot, having previously removed the threads and cut the dish in portions.
Chuvash homemade sausages
Surprisingly, no meat is required to cook them.
Product Composition:
- wheat groats - 250 grams;
- lamb or pork fat - 200 grams;
- intestines - 350 grams;
- water - 300 milliliters;
- onion - 1 large onion;
- table salt - 1/2 tablespoon.
Cooking process
Finely chop the fat and onion. Boil water, add lard, onion and wheat groats (can be replaced with rice) and salt. Boil everything until half cooked, and then fill the previously cleaned and washed guts with the resulting mass, dress the ends with a dense thread. Bring sausages to full readiness in boiling water. Serve hot on the table.
Fish meals
There are a lot of river fish in Chuvashia, so the locals like to cook various soups and pies from it.
Fish in milk is a traditional national Chuvash dish. Such an unusual combination of products will surprise someone, but it is worth trying it, and all doubts about edibility disappear.
So, for this dish you will need:
- any river fish - 350 grams;
- potatoes - 450 grams;
- milk - half a liter;
- water - 1 cup;
- butter - 1 dessert spoon;
- table salt - 1.5 dessert spoons.
Cooking method
Clean fish from scales and entrails, wash well, cut into small pieces and sprinkle with salt. Dilute milk with water and bring the resulting solution to a boil. Dip the peeled raw potatoes, cut into small pieces, and cook for 5 minutes. Then add fish, salt and bring the soup to readiness. Season with butter.
Khuplu: cooking recipe
This Chuvash dish is a yeast pie stuffed with potatoes, pork and onions.
To bake it, you need to prepare the following ingredients:
- wheat flour - 350 grams;
- pork pulp - 350 grams;
- onions - 250 grams;
- potatoes - 450 grams;
- chicken eggs - 2 pieces;
- dry yeast - 1.5 dessert spoons;
- granulated sugar - 1 dessert spoon;
- table salt - 2 dessert spoons;
- ground black pepper - 1 teaspoon.
Cooking process
First you need to knead the dough: dissolve the yeast in a small amount of warm water, add 1 dessert spoon of salt, sugar, beat eggs, mix everything thoroughly and add flour. Knead the resulting mass thoroughly.
Prepare the filling: chop the pork into small pieces, chop the onion, and cut the potatoes into small cubes. Mix all these ingredients thoroughly, salt and pepper.
From the dough, roll 2 round juices, place on one filling, cover with the second and pinch. The resulting yeast cake should be left to proof for about half an hour. Then the huplu is smeared with egg yolk and baked in the oven until a golden crust appears.
This dish can also be prepared with a filling of goose or ducklings.
Cheesecake with potatoes
Those who prefer pastries without meat can learn the recipe for cheesecakes with potatoes or cottage cheese.
The Chuvash cheesecake is usually quite large and is made from yeast dough, which is rolled out in a circle, and the filling from mashed potatoes is laid out on top with the addition of milk and spices. Before baking, cheesecake is greased with egg yolk.
Puremech - cheesecake with cottage cheese
Puremech - Chuvash dish, which is another type of cheesecake, but cooked with curd filling.
Form a cake from the yeast dough, spread the cottage cheese filling on it, then grease the puremech with a beaten egg, place on an oiled baking sheet and bake until golden brown.
Many families have their own recipe for cheesecakes, for example with the addition of crushed hemp seeds.
Chuvash sweetness
This national Chuvash dish is usually served as a dessert. To prepare it you will need:
- red viburnum - 100 grams;
- malt (can be replaced with honey and sugar) - 100 grams;
- water - 3 tablespoons.
Cooking
First you need to squeeze juice out of viburnum. The berries themselves are mixed with malt, the resulting mass is placed in a cauldron, pour water and simmer in the oven until a thick puree is formed. Cool the prepared sweetness, pour the squeezed juice before serving.
Apache tutla pultar! Translated from the Chuvash language - bon appetit!