Kuban region is famous for being Cossack the cradle. Since II gave the Cossacks land allotment in eternal use (it was a letter about the Tauride Island Fanagaria and surrounding lands), and the formation of culture began, life, the cuisine of the inhabitants of the Kuban. Today this region includes all of Adygea and partially Krasnodar, Karachay-Cherkess, Stavropol and Rostov regions.
Kuban is also a real granary, and, of course, culinary traditions closely related to the culture, life and history of the Kuban Cossacks.
It so happened historically that among the residents of the Kuban region, except for Russians, and Ukrainians, and Armenians, and Georgians, and Uzbeks, and each nationality has contributed to the formation of the Kuban the kitchen and its color.
The symbiosis of European and Asian influences has made the cuisine rich, diverse recipes, and recipes for the same dish can find a few dozen.
In the Kuban region, a product of cheese is quite developed. products. In addition, this kitchen is distinguished by a large number of fresh vegetables without any decorations or artsy serving, bunches of greens on a table, peeled, thoroughly washed. Accepted Serve the vegetables on the table with whole and coarsely chopped pieces, often at the dinner table you can see whole cucumbers and tomatoes, and with cheese, these tastes make up an excellent gamut not in mixed form, and in a harmonious tandem of tastes.
Vegetable snacks are very revered. Kuban housewives cook on any taste from various vegetables; excellent dishes like fresh vegetables (salads), and in processed form: boiled and stewed, canned, pickled, pickled or salted.
One of the favorite and most popular vegetables in the south of Russia is “little blue” or eggplant. Various stews and saute, snacks with tomatoes and garlic, add to meat dishes, savory snacks make from this representative of the nightshade family. Respect also Beans Cereals (beans) and green beans are widely used in cooking soups and snacks, preservation. Enough common cabbage and red cabbage, colored, all its species are widely used in a variety of recipes.
Meat dishes are among the main trends in Kuban cuisine, fish snacks too. Salads with fish or meat present in a huge assortment at Kuban feasts and often in everyday life.
A separate niche is occupied by interesting gas stations for snacks, for a variety of salads. It is usually pre-cooked sauces, wine marinades, wine vinegar, additives in the form of walnuts nuts, herbs, spices that give the dish a stunning smack.
Kuban – because of its historical traditions and folk color is a fairly rich agricultural region. Here Since ancient times, the livestock industry has been well developed. AND, respectively, dishes from beef, pork, lamb, chicken, duck, goose meat more than typical of local traditional cooking.
It undergoes many types of traditional processing: it and boil, and fry, and smoke, and salt, and dried, and stew in a cauldron, and bake in the oven. Game in the form of pheasants, capercaillie, black grouse It was once very popular among the population. Ever since the image the life of the population has changed with industrial change, and such less attention has been paid to delicacies.
Among the first dishes in the Kuban lunch, preference always surrender to borsch. The recipe came from Ukrainian Zaporozhye Cossacks. It is a traditional and everyday dish. Since the region was distinguished by an abundance of other products, the composition of borsch has changed, and the recipe is not too reminiscent of Ukrainian cuisine. There is no classic or single recipe for Kuban borsch on in fact, every housewife cooks it his own way.
Products for the preparation of Kuban borsch will differ from Ukrainian version. For example, beetroot infusion used in Ukrainian borsch for bright juicy beetroot color borsch, in the Kuban version is not used at all. Color spectrum it will range from red-orange to golden yellow.
The taste will also be different, and although beets are used, but how usually borsch, because it is not so rich color. It is also acceptable that Kuban borsch without loss of taste and appearance may well be cooked without beets. Peculiar expression “folding” borsch can now be heard except in the Kuban outback because the bookmark sequence and cooking time Borsch are important in its gamut of taste.
In addition to borscht, there are a great many favorite dishes in the Kuban. Famous for Kuban liver pastes: beef, goose or pork.
Coal-fried dishes are revered by the population of the Kuban. And this not only meat and fish: you can try vegetables here grilled stuffed with various fillings, grilled cheese, and also a traditional dish – fried coals “nutria in Kuban. ”
They love to treat Kuban with barbecue from various types of meat. Their the recipe is also very rich, and there are a lot of types of barbecue. but Kuban kebab is different in that no acid pickles, no lemon juice pickles. Thereby meat retains its natural color and taste.
Kuban wine is also famous, winemakers are very popular among the local population, but the world is little known wine brands and, moreover, their taste.
Vineyards are located in the southern regions of Russia. Today there are many enterprises engaged in viticulture and wineries.
Among the most interesting popular Kuban wineries, Of course, there is Abrau-Durso. Here, perhaps, the best wines from a series of champagne or sparkling. Several species are made in compliance with the classic technology of carbonation and aged naturally, the drink is aged in wine basements for quite a long time, about four years.
Kuban wineries produce many bottles with others wines. As a rule, they are released in several vinamks, Russians prefer red sweet and semi-sweet wines, although suitable Soil and climate conditions here are still more favorable for dry ones. Dry and semi-dry wines have the finest aroma and exceptional bouquet, therefore, being in the Kuban, try the real Kuban wines.
The city of Temryuk in the Kuban produces excellent cognacs, so for guests of the Kuban region can be advised to visit the factory and taste the wine there.
Hospitable families of Cossack families will always be treated to wine and bread, a hearty and tasty table will break from dishes to the full breadth Russian soul – this is customary in Kuban families.
Some recipes from Kuban cuisine
Kuban borsch
(as mentioned above, this dish is rather conditional the recipe, because each mistress has her own, but its basis is approximately identical).
Would need:
- 0.5-0.6 kg of soup bones with meat (any meat),
- 200 g of beetroot,
- 30-50 g of carrots,
- 4-5 potatoes,
- 1 onion,
- 100 g of fresh white cabbage,
- 80 g sauerkraut,
- 100 g of fresh tomatoes,
- a couple of cloves of garlic
- 2 tbsp. tablespoons tomato paste,
- 50 g of fat
- 2 tbsp. L. Vegetable oil -,
- 40-50 g of butter,
- 3% vinegar – a couple of teaspoons,
- 20 g sour cream
- parsley roots and greens,
- dill,
- salt, pepper – to taste.
Bones and meat must be carefully boiled over low heat animal or bird, at the time of boiling, carefully remove the foam.
In this bone-meat rich broth add beets. Secret success in the following: washing and cleaning it, cut into strips only! You can’t rub on a grater, because the taste of the dish is noticeable weaken. For cooking Kuban borsch all vegetables only cut.
Stew chopped onion, root parsley and carrots with vegetable oil, tomato paste, adding a little sugar or vinegar.
Potatoes need to be cooked in broth, cabbage is added to the last turn (both fresh and pickled). Boiling cabbage (this process will take no more than a few minutes), you need to add vegetables stewed in a frying pan – season with the remaining borsch prepared vegetables.
The final touch – bring to readiness, season with fragrant fresh garlic, salt, pepper, a small amount (a pinch) sugar, fried lard and herbs.
Having insisted 10-15 minutes, and preferably half a day (they say, tomorrow borsch becomes very tasty), borscht is saturated with aromas. Serve it with sour cream. Often served with borscht rye bread or donuts, flavored vegetable oil, chopped herbs and garlic.
Coal-fried nutria fried on charcoal
Would need:
- 300 g of nutria meat, pulp,
- a pair of medium onions
- some fresh tomatoes
- a couple of fresh cucumbers
- a bunch of parsley,
- spicy tomato sauce
- salt, pepper to taste.
Nutria meat needs to be prepared, cut into small pieces, weighing 40-50 g, then place it in a glass dish. Add finely chopped onions in a meat grinder, black ground pepper, salt. Five hours later, marinated meat will be ready. Now remains just string the nutria meat on the skewer, fry over the coals until readiness, a pleasant crust and a beautiful color of baked pieces meat. The secret of delicious nutria is simple: it must be served hot, putting tomatoes on a dish with a side dish (for example, potatoes or rice), cucumbers, greens. Hot nutria sauce should be served separately.
Kuban herring
Would need:
- 400 g salted herring, its fillet,
- 100 g of onion,
- 200 apples
- 4 chicken eggs
- 120 g of mayonnaise.
Herring fillet should be soaked in plain milk or strong tea. Prepare the onion by first spassing it. Then finely chop eggs, apples without seeds and peel grate on a fine grater. Then seasoning the herring mass with mayonnaise, you need to put it in herring.
