National dishes of the Udmurts: a list of recipes with photos

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

The Republic of Udmurtia is part of the Russian Federation. And therefore, its national composition is not limited to representatives of the Finno-Ugric peoples alone. Russians make up 60% of the population.

This fact could not but affect the national Udmurt cuisine, bringing many changes and innovations to it. But, nevertheless, the recipes of the national dishes of the 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 of the history of Udmurt cuisine

The culinary diversity of the Udmurt cuisine, which has a history of more than 500 years, has been influenced by the traditional occupations 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 animal husbandry, the inhabitants were engaged in raising cows, sheep, horses and pigs. The meat of these animals is regularly eaten, but horse meat and pork are consumed to a lesser extent. The people also bred birds, so the meat of geese, ducks and chickens was regularly present on the tables.

Dairy products are also not a taboo on Udmurt tables, so milk, sour cream and cottage cheese were used with pleasure and added to various dishes.

What did the Finno-Ugric peoples cook and cook, 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 foods and drinks of the Udmurt people? Let's imagine a list of national dishes of the Udmurts:

1. Kvass - "sur". This is one of the most ancient drinks, which, unfortunately, is now extremely rare. Kvass was prepared from rye flour with the addition of hops, meadowsweet, anise, birch leaf.
2. Pepechi - dough baskets that are filled with anything: meat, vegetables, fruits, etc.
3. Dumplings - in Udmurt they sound like "dumplings", which means "bread ears".

Rebake: recipe

So, as mentioned earlier, rebakes are dough baskets. Most often they were filled with meat filling, potato, mushroom, porridge with radish, offal, baked with the blood of an animal. Pepechi are baked over low heat in the oven and served only hot.see.

Pepechi are very tasty and resemble pies. But unlike dumplings, this dish has not become popular outside of Udmurtia. On the territory of the republic, this dish is simply a national cult, which is prepared in any eatery, cafe, and even an expensive restaurant.

Next, we will present one of the recipes for the national dish of the Udmurts - perepechi.

Pepechi with potatoes/Kartofkaen repech (Udmurt). To prepare the filling you will need:

• kilogram of potatoes (you can young);
• 100 ml vegetable oil;
• 2 onions;
• 3 eggs;
• s alt to taste.

Preparing the filling consists of several steps:

1. Potatoes are washed and boiled right in their skins. Ready tubers are cleaned while still hot. It's not easy, but it's possible.
2. The onion is cut into small cubes and sent to the peeled potatoes.
3. Oil is poured into the total mass and everything is crushed and mixed until mashed.
4. The puree should cool, after which raw eggs are added and mixed again.

The dough is kneaded only with rye flour, since the traditional dish has always been prepared with such flour. Baskets are made from the steep dough and each one is stuffed with cooked stuffing.

According to the rules, such pastries are cooked in the oven, in the heat near the fire. But, in modern conditions, you will have to use the oven (180 ° C for 40 minutes).

Dumplings

Pelmeni is known to everyone, not only in Russia, but also in other countries. Only their name and somecooking features. The Udmurts are sure that it was from the lands that the now known "dumpling" "began its journey". This dish is so revered in the republic.

The national dish of the Udmurts - dumplings - are prepared with different fillings. Consider one of the recipes.

Dumplings with meat/Silyn pelnyan (Udmurt).

• kg of minced meat (lamb, beef and pork in equal proportions);
• 1 large onion;
• s alt to taste.

The listed ingredients will serve as a filling for future dumplings. The dough is kneaded from flour, water, eggs and s alt. The number of components is taken based on how many dumplings are planned to be cooked.

The onion is cut and sent to minced meat. Mix and s alt. The rolled layers of dough are stuffed with minced meat and dumplings are formed. Boil until tender.

As you can see, Udmurt dumplings are not much different from those prepared in other regions of Russia.

Soups

Soups are also national dishes of the Udmurts. The following first courses are prepared in the republic:

• noodle soup;
• pea;
• with cereals and peas;
• with beet leaves;
• with barley porridge;
• 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.

Kortoka shid.

• 3 medium potatoes;
• 0, 2 liters of milk;
• glass of butter;
• s alt.

Cooking:

1. The potatoes are peeled and put on the fire to boil as a whole.
2. As soon as the potatoes begin to boil, the water is drained from the pan and a glass of refined vegetable or melted butter is poured into it.
3. Butter and potatoes are pounded until mashed.
4. The milk is brought to a boil, carefully controlling the process so that it does not "run away". After that, the milk is poured into a saucepan with potatoes in a thin stream, while stirring.
5. Add s alt to taste.
6. The homogeneous mass is put on fire and boiled for 10 minutes.
7. Ready soup is served hot. It should be liquid.
8. A dish is served on the table flavored with leftover butter and sprinkled with finely chopped herbs.

Cold dishes

Cold dishes are common among southern Udmurts. National Udmurt dishes, which are served chilled, are various stews. Here is the recipe for one of them.

Cold Chowder with Cabbage and Boiled Liver/Musen Kubistaen Shukas

Before cooking, it is necessary to prepare bread kvass. Better if it is homemade. But, it is not forbidden to buy it, although it can slightly change the taste. You will also need:

• 100g fresh beef liver;
• 100g sauerkraut;
• onion head;
• a handful of chopped green onions;
• 500 ml kvass;
• s alt to taste.

Cooking:

1. First, boil the liver until fully cooked.
2. It is then cooled and cut into small pieces.
3. Onions cut into small cubes.
4. Cabbage can be left as is, or chopped a little.
5. All prepared ingredients are put into a common deep bowl and pour the specified amount of kvass.
6. S alted and sprinkled with herbs.

Second dishes

As for the second national dishes of the Udmurts, they mainly include dumplings. But, there is more.

Pancakes with porridge/Bug cute.

To make pancakes mix:

• wheat flour - 3 tbsp;
• glass of water;
• 2 eggs;
• s alt.

After that, the usual pancakes are baked. The filling is prepared from the following set of products:

• kg of duck or goose meat;
• 4 cups broth;
• 100 grams of peas;
• barley grits - 2 cups;
• s alt.

Practical part:

1. The meat is finely chopped.
2. Barley porridge is boiled in broth with peas.
3. Pour chopped meat into the already cooked porridge and mix.
4. Stuff pancakes and fold them into envelopes or tubes.

Good recipe for Shrove Tuesday.

National drinks

The traditional drink among the peoples of Udmurtia is kvass. It is prepared from rye bread, and is used both in a "pure" form and flavoredvarious additives. For example, here is one such recipe.

Kvass with dried fish.

What you need:

• a couple of liters of kvass;
• 3 potato tubers;
• 200 gr. sauerkraut;
• 200 grams s alted dried fish;
• 100 gr. fuck;
• a handful of chopped green onions;
• s alt - as needed.

Instruction:

1. Potatoes are cooked until tender.
2. Horseradish is grated.
3. The fish is cut into pieces. Cabbage, if necessary, too.
4. All of the listed ingredients are poured with cold kvass. Sprinkle with green onions and s alt if required.

The drink turns out not only to quench thirst, which is strange, based on the presence of cabbage and fish in the composition, but also to satisfy the feeling of hunger.