The Republic of Udmurtia is part of the Russian Federation. And therefore, its national composition is not limited only to representatives of the Finno-Ugric peoples. Russians make up 60% of the population.
This fact could not but affect the national Udmurt cuisine, bringing in it many changes and innovations. But, nevertheless, recipes of national dishes of Udmurts have been preserved and are actively prepared not only in families living in the republic, but also in restaurants and eateries of the country.
A bit from the history of Udmurt cuisine
The culinary diversity of Udmurt cuisine, which has a history of more than 500 years, was influenced by the traditional activities of the people. We are talking about plowing, animal husbandry and gardening. Moreover, plowing and sowing with grain crops occupied the first place in the life of the working people. That is why earlier and now Udmurtia was famous for its excellent pastries.
As for livestock, the inhabitants were engaged in raising cows, sheep, horses and pigs. The meat of these animals is regularly eaten, however, horse meat and pork are consumed to a lesser extent. People also engaged in bird breeding, so the meat of geese, ducks and chickens was regularly present on the tables.
Dairy products are also not taboo on the tables of Udmurts, so milk, sour cream and cottage cheese were used with pleasure and added to various dishes.
What did the Finno-Ugric peoples prepare and are preparing, and what are the national dishes of the Udmurts. Photos and recipes will be presented.
The most "Udmurt" dishes
So, what can be called the most traditional dishes and drinks of the Udmurt people? Present a list of national dishes of Udmurts:
- Kvass - "sur". This is one of the oldest drinks, which, unfortunately, it is now possible to meet extremely rarely. Kvass was prepared from rye flour with the addition of hops, meadowsweet, anise, birch leaf.
- Perepechi - baskets of dough that fill everything with anything: meat, vegetables, fruits, etc.
- Dumplings - in Udmurtia they sound like "dumplings", which means "bread ears".
Perepechi: recipe
So, as mentioned earlier, peppers are baskets made of dough. Most often they were filled with meat filling, potato, mushroom, porridge with radish, offal, baked blood of an animal. The baking is baked on low heat in the oven and served on the table only in hot form.
The crossies are very tasty and resemble pies. But unlike dumplings, this dish did not become popular outside Udmurtia. On the territory of the republic, this dish is just a national cult, which is prepared in any eatery, cafe and even an expensive restaurant.
Next, we present one of the recipes of the national dish of Udmurts - peppers.
Pepper with potatoes / Kartofkaen pepper (Udmurt.). To prepare the filling you will need:
- a kilogram of potatoes (you can young);
- 100 ml of vegetable oil;
- 2 onion heads;
- 3 eggs;
- salt to taste.
Preparation of the filling consists of several stages:
- The potatoes are washed and boiled directly in the peel. Ready tubers are peeled while still hot. It is not easy, but possible.
- Onions are cut into small cubes and sent to peeled potatoes.
- Oil is poured into the total mass and everything is pounded and mixed until puree.
- The puree should cool, after which raw eggs are added to it and mixed again.
Knead the dough only on rye flour, since a traditional dish has always been prepared on such flour. Baskets are made of cool dough and stuffed with each cooked filling.
According to the rules, such baked goods are prepared in the oven, in the heat near the fire. But, in modern conditions, you have to use the oven (180 ° C for 40 minutes).
Dumplings
Everyone knows dumplings, not only in Russia, but also in other countries. Only their name and some features in the preparation change. The Udmurts are sure that it was from the lands that the "now-known dumpling" began its journey. So this is a revered dish in the republic.
The national dish of Udmurts - dumplings - are prepared with different fillings. Consider one of the recipes.
Dumplings with meat / Silyn dumplings (Udmurt.).
- kilogram of minced meat (lamb, beef and pork in equal proportions);
- 1 large onion head;
- salt to taste.
The listed ingredients will serve as a filling for future dumplings. The dough is kneading from flour, water, eggs and salt. The number of components is taken based on how much it is planned to cook dumplings.
Chop the onion and send it to the minced meat. Mix and salt. Stuffed rolled layers of dough are stuffed with minced meat and form dumplings. Boil until tender.
As you can see, the Udmurt dumplings are not much different from those prepared in other regions of Russia.
Soups
National dishes of Udmurts include soups. The following first courses are prepared in the republic:
- noodles soup;
- pea;
- with groats and peas;
- with beetroot leaves;
- with pearl barley;
- with dumplings;
- from lamb.
Soups familiar to many Russian residents. But, there is one recipe that is especially loved by the peoples of the republic.
Shortofka shyd.
- 3 medium sized potato tubers;
- 0.2 liters of milk;
- a glass of oil;
- salt.
Cooking:
- Peel the potatoes and, in general, put them on the fire to cook.
- As soon as the potatoes begin to boil, water is drained from the pan and a glass of refined vegetable or melted butter is poured there.
- Mashed potato butter until mashed.
- The milk is brought to a boil, carefully monitoring the process so that it "does not run away." After that, the milk is poured into a pot of potatoes with a thin stream, while stirring.
- Add salt to taste.
- The homogeneous mass is put on fire and boiled for 10 minutes.
- Ready soup is served hot. It should turn out liquid.
- The dish is served on the table, flavored with the rest of the oil and sprinkled with finely chopped greens.
Cold dishes
Cold dishes are common in southern Udmurts. Udmurt national dishes, which are served chilled, are a variety of stews. Here is a recipe for one of them.
Cold chowder with cabbage and boiled liver / Musen cubisten shukas.
Before cooking, you need to prepare bread kvass. Better if it will be home cooked. But, it is not forbidden and purchased, although it can slightly change the taste. You will also need:
- 100 g of fresh beef liver;
- 100 g sauerkraut;
- onion head;
- a handful of chopped green onions;
- 500 ml of kvass;
- salt to taste.
Cooking:
- First, the liver is boiled until completely cooked.
- Then it is cooled and chopped into small pieces.
- Onions are cut into small cubes.
- You can leave the cabbage in its original form, or you can chop it a little.
- All prepared ingredients are placed in a common deep bowl and poured with the indicated amount of kvass.
- Salted and sprinkled with herbs.
Second courses
As for the second national dishes of the Udmurts, dumplings mainly belong to them. But, there is one more thing.
Pancakes with porridge / Zhuko cute.
To make pancakes, mix:
- wheat flour - 3 tbsp .;
- glass of water;
- 2 eggs;
- salt.
Then bake pancakes familiar to all. The filling is prepared from the following set of products:
- a kilogram of duck or goose meat;
- 4 cups of broth;
- 100 grams of peas;
- barley groats - 2 glasses;
- salt.
The practical part:
- The meat is finely chopped.
- Barley porridge with peas is cooked in the broth.
- Shredded meat is poured into the already prepared porridge and mixed.
- Start pancakes and fold them with envelopes or a straw.
Good recipe for Shrovetide.
National drinks
The traditional drink among the peoples of Udmurtia is kvass. It is prepared from rye bread, and is used both in "pure" form and flavored with various additives. Here, for example, is one such recipe.
Kvass with dried fish.
What is necessary:
- a couple of liters of kvass;
- 3 potato tubers;
- 200 gr. sauerkraut;
- 200 grams of salted dried fish;
- 100 gr. horseradish;
- a handful of chopped green onions;
- salt - as needed.
Instruction:
- Potatoes are cooked until cooked.
- Horseradish grated.
- The fish is cut into pieces. Cabbage, if necessary, too.
- All of the listed ingredients are poured with cold kvass. Sprinkle with green onions and salt if necessary.
The drink is not only quenching thirst, which is strange based on the presence of cabbage and fish, but also quenching hunger.