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Russian cuisine

Recipes Kabardino-Balkarian kitchen

Recipes of dishes of Kabardino-Balkarian cuisine 1. Lap with lapstepa Prepare a bone concentrated broth. From flour and eggs, they knead a steep fresh dough, cut into small balls, fry in butter. When serving, put lapstepha (balls) in the broth or serve them separately. Meat bones 40, onions 20, carrots 10, butter 10, wheat flour 20, egg 1/2 pcs., [...]

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Russian cuisine

Recipes Dagestani dishes

Recipes of dishes of Dagestan cuisine 1. Burchak-shurpa Beef is poured with cold water and brought to a boil over high heat, remove the foam, reduce heat, put beans and boil at a low boil. When the meat and beans are soft, lay the diced potatoes. 12-15 minutes before the end of the heat treatment, the noodles are laid, and in 10 minutes spices and passivated tomato puree are added. [...]

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Russian cuisine

About Dagestan and Kabardino-Balkar kitchens

Dagestan cuisine Like the other peoples of the North Caucasus, Dagestanis prefer lamb to all kinds of meat, less often beef. They prefer natural meat dishes (mainly boiled or stewed with tomato, vinegar, garlic and numerous herbs, spices, spices). The food of Dagestanis is very spicy, even the first dishes, which are abundantly flavored with pepper. Among the first courses, the most popular are those [...]

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Russian cuisine

Recipes Buryat dishes

Recipes of dishes of Buryat cuisine 1. Shulep (Buryat-style noodle soup) Lamb brisket is chopped into pieces weighing 30–40 g, poured with cold water and cooked over low heat until cooked. Then put carrots, parsley, onions and continue cooking. Prepared unleavened dough is rolled into a layer, noodles are cut, boiled until half-cooked, filtered and in this form is introduced into the broth for 10 [...]

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Recipes dishes of the Bashkir

Recipes of dishes of Bashkir cuisine 1. Assorted meat in Bashkir style Boiled meat products, sausage and pulp of chicken are cut into thin slices, placed on a plate, decorated with a cold vegetable side dish and mayonnaise sauce is served separately. Beef 40, liver 30, tongue 40, chicken 60, Bashkir sausage 25; for a vegetable side dish: carrots 40, pickled cucumbers 30, potatoes 30, mayonnaise sauce 30. 2. Bashkir appetizer Boiled beef [...]

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About Buryat kitchen

Buryat cuisine Buryats are born cattle breeders, which determined the characteristics of their nutrition. In winter, beet and horse meat predominate in the Buryat diet, and in summer - lamb. Pork is used to a slightly lesser extent. Hunting and fishing provide local cooks with game and valuable fish (whitefish, taimen, the famous Baikal omul). Meat carcasses are usually [...]

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About Bashkir kitchen

Bashkir cuisine Bashkir dishes are high in calories and nutritious. The initial products of Bashkir cuisine are meat, flour, cereals, milk, eggs, potatoes. Of the meat products, lamb, young horsemeat, beef, and poultry (chickens, ducks, geese) are most often used. Bashkirs do not eat pork. The meat is cooked mainly in boiled, stewed and stuffed form. It should be noted such a feature of Bashkir cuisine: many dishes [...]

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Russian cuisine

Recipes Adjarian cuisine

Recipes of Adjara cuisine 1. Vegetables with nuts Vegetables are sorted, washed thoroughly and boiled in a small amount of boiling water. Then they are thrown back into a colander, squeezed and chopped. At the same time, nuts are crushed finely together with garlic, red pepper and salt, or they are twice passed through a meat grinder with a fine grill. Add finely chopped onions, dill, cilantro, diluted with vinegar, [...]

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Russian cuisine

Recipes Abkhaz cuisine

Recipes of Abkhazian cuisine 1. Cheese with atsyrba Young Georgian cheese is kneaded with adjika and crushed dried greens of atsyrba. Young cheese 200, adjika 5, dried herbs atsyrba 0,5. 2. Acharhal (salad) Salted kohlrabi leaves are chopped with straws, seasoned with adjika, walnuts, chopped green onions and cilantro. Salted leaves of kohlrabi 150, adjika 5, walnuts 40, green onions [...]

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Russian cuisine

About Adjarian cuisine

Adjarian cuisine Adjarian cuisine, like Abkhazian, has many common features with Georgian culinary, but there are a number of features inherent only to it. When using meat products, special preference is given to poultry (chickens, turkeys), quail, beef, lamb. Pork is not used in Adjara cuisine, with the exception of piglets. They mainly eat boiled, fried and stewed meat. [...]