One of the republics of Russia, the Udmurt Territory, is located in the Federal District Volga region. It is located in the central Urals, in its west side. On its open spaces two large rivers flow: Vyatka and kama. From the north and west sides of the region adjoins Udmurtia the next is Kirov. From the south – Tatarstan and Bashkortostan, with eastern – Perm region. Each of them had on Udmurtia influence both in cultural elements and customs, and in culinary traditional destinations.
Representatives of many live in Udmurtia nationalities, the vast majority (about 60%) of Russians, Udmurts make up about 30%, the Tatar population – 6%, the rest – about 4%. Such a number of ethnic groups living on a relatively small area, could not but affect the culture and national Udmurt cuisine. Often at tables in Udmurt families are present Russian classrooms and Tatar dishes, however, about their own Udmurts do not forget their roots and national cuisine.
Past and present
In the history of the Finno-Ugric people BC, mention of Udmurts and national ethnos are very few. Votyaki or Chud, or Aryans – already lived here in the 6-8 millennium BC. e., We spoke Udmurt and Russian. Udmurts are northern and southern. The former lived in the Moscow state, the latter in Kazan Khanate. Since the 16th century, the land has reunited.
Traditional cuisine, with its own subtleties and nuances, was formed under the influence of activities of residents: arable agriculture (rye, barley, wheat, millet, oats, buckwheat and some others) – in the Udmurt cuisine there are many recipes for cereals, pastries and etc .; livestock (cows, pigs, poultry). Cereal crops were sown in a significant amount, more than 90%. Respectively, Udmurt cuisine includes many cereals: oatmeal, barley, wheat. Bread was made from wheat and rye. Flour Products for Soups quite often made on sour dough, and baking – on fresh.
One of Udmurt’s particularly favorite pies with viburnum is “shu nyan “(in translation” nannies “is” bread “,” shu “is viburnum). Huge the number of varieties of jelly in the Udmurt cuisine will surprise anyone. In addition to milk, oat, pea, an unusual taste has bird cherry and viburnum jelly.
From the time when a tired hunter, when he came, brought game, and until present time, when livestock breeding, Udmurts are developed in the region prefer not to eat horsemeat. There are also data on that some people don’t eat pork, but it’s a neighborly spirit Muslim regions in the south of the region.
The national dish “virtyr” was made from slaughtered blood animal, with the addition of cereals and offal. Among the types of home birds prefer meat of ducks and geese, and chicken receives mainly the Russian population living in Udmurt edge.
For residents of Udmurtia, hunting was one of the most important Crafts, the forest fauna of the region has always abounded: moose, deer, wild boars, bears. River basins played an equally important role Udmurtia, so fishing was just as good developed. Thanks to forest gifts, Udmurts have always been provided mushrooms, berries, herbs, which were subjected to various processing from cooking to drying. In addition, the Udmurts loved to practice beekeeping.
Both fresh milk and its products were constantly consumed in food. Homemade sour cream, butter, cottage cheese, sour-milk drink Dyolpyd is loved today.
One of the revered drinks originating in the deep of antiquity, was “sur” – kvass from rye flour, with the addition of hops, meadowsweet, anise and birch leaf. But today it almost nowhere to try. Berry fruit drinks, homemade beer and perfectly refreshed in the heat.
Ritual Udmurt dishes
Before the adoption of Christianity, the Udmurts were followers of paganism. Every Udmurt believer had to taste porridge cooked on broth from the meat of sacrificial animals (“chicken beetle”). To her served flat cakes, bread or yeast pancakes (“tabani”, which are traditionally baked in the oven). The eggs were given great symbolic meaning of the beginning of a new cycle of crops and fertility future harvest. Wedding feasts were certainly accompanied baked goose, and for numerous offspring young on the eve first wedding night ate porridge.
National dishes – dumplings and peppers
There is an opinion that dumplings are an original Udmurt dish. They called “dumplings” (“nannies” – bread, “peel” – ear, and shape the dumpling really looks like an ear). In addition to the classic meat the filling of dumplings can be fish, vegetable, mushroom, cottage cheese, berry, etc. In Izhevsk, the capital of Udmurtia, a monument favorite dumpling.
Light and small dough baskets with a variety of stuffing – these are traditional peppers. The filling can be meat, potato, mixed, mushroom, cabbage. There are recipes with stuffed with radish, porridge, offal, etc. Only give them hot.
Udmurt cuisine recipes
All recipes are based on one serving.
Recipe “Izhevsk Salad”
- Boiled chicken or rabbit meat – 100 g,
- Pickled or fresh cucumbers – 50 g,
- Boiled chicken eggs – 1-2 pcs.,
- Boiled potatoes – 40 g,
- Tomatoes – 30 g
- Pickled mushrooms – 30 g,
- Fresh greens
- Mayonnaise (sour cream), ketchup
How to cook
Dice meat, potatoes, cucumbers and chop cool the egg. Mix with mushrooms, green onions. Season with sour cream, mayonnaise and ketchup. Salt, pepper to taste. Stirring put on top of lettuce leaves. Garnish the salad with tomatoes.
Recipe “Glazovsky Kulesh”
- Beef – 50 g
- Bull scar – 150 g,
- Onions – 50 g,
- Groats, millet – 80 g,
- Vegetable oil – 20 g,
- Salo (fat) – 20 g,
- Garlic, bay leaf, spices
How to cook
Having scalded the bull’s scar with boiling water, cut it. Beef and Tripe cook with sautéed roots. The meat is cooked earlier, it needs to be take out and cook the scar until tender, then cool and chop straws of medium size. Cook washed millet in advance in beef broth until tender, add meat and tripe, salted lard, squeezed garlic, spasserovanny roots. Leave Stir for about twenty minutes and serve hot.
Recipe “Beetroot”
- Beetroot decoction – 150 g,
- Bread kvass – 200 g,
- Chicken eggs – 1-2 pieces,
- Beets with tops – 100 g,
- Fresh cucumbers – 70 g,
- Sour cream – 50 g
- Fresh greens, chives
How to cook
Young beets will give a more interesting taste if it cook with leaves. The washed leaves need to be laid out for ten minutes before the end of cooking. Ready beets with leaves pull in a colander. In the cooled broth, add finely chopped leaves and beets, and then finely chopped cucumbers, green onions, greens (dill and parsley), and boiled eggs. Then pour the broth kvass. To taste add salt and sugar to beetroot. Serve it need with sour cream, pre-chilled and infused.
Recipe “Zucchini Baked with Lamb”
- Lamb meat – 110 g,
- Zucchini – 100 g
- Groats (barley, oat, pearl barley) – 50 g,
- Onions – 30 g,
- Tomato – 50 g
- Ghee – 20 g,
- Raisins – 10 g
- Greens, bay leaf.
How to cook
Lamb should be prepared for the cooking process. Deleting veins and films, cut it into small pieces, pour water pan, cook with the addition of cereals, over low heat. Almost by at the end of cooking add sautéed onions, washed thoroughly raisins. Add salt and pepper to taste. Turning off the gas, carefully mix and cover, let it “come”.
From the zucchini remove the seed core and peel. Chop them rings not thicker than 1 cm, and then fry in a pan in vegetable oil until not fully cooked. Put in these rings stuffing – lamb with cereal. Top with tomato slices. Set the average cooking mode in the oven, preferably with convection so that the dish is baked evenly. Bake until readiness until the tomatoes are browned. Serve hot sprinkled with parsley in advance.
A huge number of recipes of Udmurt cuisine are easy to cooking. Mostly they are made from inexpensive products. and very satisfying.
