National Chuvash dish. Chuvash cuisine recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The Russian Federation includes many subjects, some of them 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 - have had a very strong influence on the local cuisine. But despite this, local dishes have retained their unique characteristic features.

Features of Chuvash cuisine

Chuvash national cuisine has much in common with the Bashkir and Tatar, and also adopted something from the Russian. And how could it be otherwise, because these peoples have been side by side with each other since ancient times. The dishes of this small republic are very diverse and high in calories.

In Chuvashia, they prefer to eat meat dishes, mainly from lamb or pork, which are cooked with vegetables, and potatoes are the most popular. The most famous national Chuvash meat dish is Shartan. Often there are also fish dishes on the menu, such as fish pie,dumplings. Fish in milk is also in demand. Local residents also like to treat themselves to flour products, first of all, these are cheesecakes with potatoes, puremech - a kind of cheesecake with cottage cheese, hullu - a yeast pie with potato and meat filling.

Since ancient times, the Chuvash have been brewing their national beer, which is made using barley or rye m alt. This drink is not only strong, but also non-alcoholic, the latter is consumed by women and even children. And fish will go well with beer. In Cheboksary, you can visit the Chuvash beer museum. In addition, honey wine - simpyl, wine made from birch sap - ereh are among the national intoxicating drinks.

If you come to visit the Chuvash, they will always lay the table with the best national dishes, and they will definitely serve a ladle of beer. Shartan, tavara (cheese), honey, kapartma (unleavened dough cakes) are considered a festive treat.

To taste the national dishes of this hospitable republic, it is not necessary to go on a gastronomic tour of Chuvashia. They are easy to make at home, especially since the recipe includes commonly available products.

Kakai Shurpi

This national Chuvash dish is prepared from offal. It consists of beef or pork legs, heart, lungs, liver, tripe, which are cut into small pieces and placed in cold water. After boiling, the offal is boiled 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, nonothing better than okroshka. Try to cook it according to the Chuvash recipe.

List of ingredients:

• curdled milk or kefir - 200 milliliters;
• boiled beef - 50 grams;
• fresh cucumbers - 100 grams;
• water - 1 cup;
• green onions - 1 bunch;
• dill - 2 sprigs;
• table s alt - 2 teaspoons;
• granulated sugar - 1 teaspoon.

Cooking

Cut cucumbers into strips, beef and onions into small cubes. Dilute curdled milk with chilled boiled water, add prepared ingredients, sugar and s alt. Mix okroshka thoroughly, sprinkle dill greens on top - and you can serve.

Chuvash Shartan

To prepare this peculiar meat dish you will need:

• sheep stomach - 500 grams;
• mutton pulp - 2 kilograms;
• garlic - 2 cloves;
• ground black pepper - 1 teaspoon;
• table s alt - 2 tablespoons;
• bay leaf - 1 piece.

Cooking process

Lamb should be cut into small pieces (about 2 x 2 cm). Rinse the stomach thoroughly, sprinkle s alt on the outside and fill with prepared meat, s alt, squeeze garlic, add bay leaf, and then sew the hole with thread, put on an oiled baking sheet and bake in a Russian oven for about 4 hours. Chuvash shartan is served hot on the table.

Stomach roll

This is a national Chuvash dishprepared mainly from beef.

Ingredients:

• beef stomach - 300 grams;
• heart - 400 grams;
• light - 400 grams;
• scar - 1 kilo;
• garlic - 2 cloves;
• coarse s alt - 2 dessert spoons;
• ground black pepper - 2 teaspoons.

Action algorithm

First, you need to prepare the minced meat: twist the lung, heart and tripe through a meat grinder, s alt, sprinkle with pepper and chopped garlic. Fill a well-cleaned and washed stomach with minced meat, fold it in the form of a roll and tie it with strong threads. The formed roll should be boiled in s alted water until tender. Serve hot, after removing the threads and cutting the dish into portions.

Chuvash-style homemade sausages

Surprisingly, they do not require meat at all.

Ingredients:

• wheat groats - 250 grams;
• lamb or pork fat - 200 grams;
• guts - 350 grams;
• water - 300 milliliters;
• onion - 1 large onion;
• table s alt - 1/2 tablespoon.

Cooking process

Finely chop the lard and onion. Boil water, add bacon, onion and wheat groats (can be replaced with rice) and s alt. Boil everything until half cooked, and then fill the previously cleaned and washed intestines with the resulting mass, tie the ends with a dense thread. Bring sausages to fullready in boiling water. Serve hot.

Fish dishes

There are a lot of river fish in Chuvashia, so the locals love 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 once you try it, all doubts about edibility disappear.

So, for this dish you will need:

• any river fish - 350 grams;
• potato - 450 grams;
• milk - half a liter;
• water - 1 cup;
• butter - 1 dessert spoon;
• table s alt - 1.5 dessert spoons.

Cooking method

Clean the fish from scales and entrails, wash well, cut into small pieces and sprinkle with s alt. Dilute the milk with water and bring the resulting solution to a boil. Dip in the peeled raw potatoes, cut into small pieces, and cook for 5 minutes. Then add the fish, s alt and bring the soup to readiness. Top with butter.

Huplu: 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;
• onion - 250 grams;
• potato - 450 grams;
• chicken eggs - 2 pieces;
• dry yeast - 1.5 dessert spoons;
• granulated sugar - 1 dessert spoon;
• table s alt - 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 s alt, sugar, beat in eggs, mix everything thoroughly and add flour. Knead the resulting mass well.

Prepare the filling: cut the pork into small pieces, chop the onion, and cut the potatoes into small cubes. Mix all these ingredients thoroughly, s alt and pepper.

Roll out 2 round succulents from the dough, place the filling on one, cover with the second and pinch. The resulting yeast cake should be left to proof for about half an hour. Khuplu is then smeared with egg yolk and baked in the oven until golden brown.

This dish can also be made with goose or duck stuffing.

Cheesecake with potatoes

Those who prefer pastries without meat can master the recipe for cheesecakes with potatoes or cottage cheese.

Chuvashian cheesecake is usually quite large and is made from yeast dough, which is rolled out in the form of a circle, and a filling of mashed potatoes with milk and spices is laid out on top. Before baking, smear the cheesecake 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 brush the sword 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 crushed hemp seeds.

Chuvash sweetness

This national Chuvash dish is usually served as a dessert. For its preparation you will need:

• red viburnum - 100 grams;
• m alt (can be replaced with honey and sugar) - 100 grams;
• water - 3 tablespoons.

Cooking

First, you need to squeeze the juice out of viburnum. Mix the berries themselves with m alt, place the resulting mass in a cauldron, pour in water and simmer in the oven until a thick puree is formed. Cool the finished sweet, pour over the squeezed juice before serving.

Apache tutla pultar! Translated from the Chuvash language - bon appetit!