In traditional Russian cuisine there is a number of recipes characteristic to specific regions.

These dishes and beverages have been prepared in these regions for centuries, but for various reasons, they did not spread all over Russia.

Siberian Stroganina

In Yakutia, people have long eaten stroganina – slices of frozen fish or meat. The meat is cut (sliced) in long thin shavings immediately before use and only as much as will be eaten in a short time, because stroganina should not be defrosted.

How to make it. Live fish or fresh meat is kept at 30 degrees below zero for at least 10 hours. And that’s it – stroganina is ready. If it’s fish, they take sturgeon, white salmon, broad whitefish or whitefish. If it’s meat – beef or venison are used. Stroganina is ​​served with salt and pepper, as well as with spicy arctic seasonings: scurvy grass, wild garlic, watercress and yellow daylight.

Kalitki in Karelia

Kalitki are stuffed with potatoes

These Karelian open pies are always made from eight components – rye flour, water, curdled milk, milk, sour cream, butter, salt and fillings. They are stuffed with potatoes, barley, pearl barley or rice porridge. Elastic dough is rolled out and cut out in rounds or ovals. In the middle you place the stuffing and gather the edges in such a way that you could still see the stuffing on top. It is then smeared with a mixture of salt, sour cream and eggs, and baked for no more than 20 minutes.

Parenka in Ural

In the Urals parenka is served with meat or as a dessert. It is vegetables, steamed in their own juices, usually carrots, turnips, rutabaga and radish. First, they are cleaned and placed whole in a casserole dish. The dish is covered with straw, turned over and placed in the oven for a few hours. Just before serving, parenka is seasoned with salt, herbs and spices or sugar, raisins and honey.

Shangi in Siberia or the Urals

These traditional open yeast cakes even during the Soviet Union era retained their popularity in the northern regions of Russia. There used to be fast food spots called “shanezhnye.”

Stuffing for shangi could be mashed potatoes, porridges or cottage cheese. This pastry is very similar to Russian vatrushki, but, unlike them, is never sweet. Shangi are on average 20 cm in diameter, and most of it is stuffing.

Sushchik in Northwest Russia

Sushchikis small dried fish. In lakeside regions in the north and west of Russia there is a common harvesting method of drying small fish. It is then used to make fish soup. Suitable for drying are ruffs, perches and smelt. Fish is first cleaned, and then dried in a special camp oven right on the lake shore.


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