National Chuvash dish. Recipes of Chuvash cuisine

The Russian Federation includes many entities, 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 - had a very strong influence on local cuisine. But in spite of this, the local dishes retained only characteristic features.

Features of the Chuvash cuisine

Chuvash national cuisine has much in common with the Bashkir and Tatar, and also learned something from the Russian. And how else, because these people have been neighbors with each other since olden times. Dishes of this small republic are very diverse and characterized by high caloric content.

In Chuvashia, they prefer to eat meat dishes, mainly from lamb or pork, which are cooked with vegetables, while potatoes are the most popular. The most famous national Chuvash dish of meat is shartan. Often on the menu there are also fish dishes, such as fish cake, dumplings. The fish in milk are also in demand. Local people like to pamper themselves and flour products, in the first place it's cheesecakes with potatoes, puremec - a kind of cheesecake with cottage cheese, hullu is a yeast pie with potato and meat stuffing.

Since ancient times the Chuvashes have been brewing their own national beer, for which barley or rye malt is used. This drink is not only strong, but also non-alcoholic, the latter is consumed by women and even by children. And the beer will be a good fish. In Cheboksary you can visit the Chuvash beer museum. In addition, the national alcoholic drinks include honey wine - Simpil, wine from birch sap - an eryth.

If you come to visit the Chuvashes, they will always cover the table, fixing it with the best national dishes, and a bucket of beer will be served. A celebratory treat is shatan, tavara (syroki), honey, kaparma (baked from dough dough).

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 prepare at home, especially since the recipe includes publicly available products.

Kakai-shourpy

This national Chuvash dish is prepared from by-products. It consists of beef or pork legs, heart, lungs, liver, scar, cut into small pieces and placed in cold water. After boiling, the by-products are cooked along with the bulb for an hour, sprinkle the finished dish with chopped green onions. The table is served hot in a deep plate.

Okroshka in Chuvash

On a hot day, there is nothing better than okroshka. Try to cook it according to the Chuvash recipe.

List of ingredients:

• Curdled milk or kefir - 200 milliliters;
• Beef boiled - 50 grams;
• Fresh cucumbers - 100 grams;
• Water - 1 glass;
• Green onions - 1 bunch;
• Dill - 2 branches;
• Salt - 2 teaspoons;
• Sugar-1 teaspoon.

Preparation

Cut cucumbers into strips, beef and onion - small cubes. Season the milk with cooled boiled water, add the prepared ingredients, sugar and salt. Mix the okroshka carefully, sprinkle with dill greens on top - and you can serve it on the table.

Shartan in the Chuvash style

To prepare this kind of meat dish you will need:

• A tympanic stomach - 500 grams;
• Pulp of lamb - 2 kilograms;
• Garlic - 2 cloves;
• Black pepper powder - 1 teaspoon;
• Salt - 2 tablespoons;
• Bay leaf - 1 piece.

Cooking process

Lamb should be cut into small pieces (approximately 2 x 2 cm). Stomach thoroughly, sprinkle outside with salt and fill with prepared meat, salt, squeeze out garlic, add bay leaf, and then the hole must be sewn with threads, put on an oiled baking sheet and put in a Russian oven for about 4 hours. The shartan is delivered in a Chuvash style to the table hot.

Roll from the stomach

This national Chuvash dish is prepared mainly from beef.

Ingredients:

• Beef stomach - 300 grams;
• Heart - 400 grams;
• Light - 400 grams;
• Scar - 1 kilogram;
• Garlic - 2 cloves;
• Salt cooked large - 2 dessert spoons;
• Pepper black ground - 2 teaspoons.

Algorithm of actions

First you need to prepare forcemeat: light, heart and scar to twist through a meat grinder, salt, sprinkle with pepper and chopped garlic. Well-cleaned and washed up stomach fill with the received forcemeat, to combine in the form of a roll and to tie strong threads. Formed roll should be boiled in salted water until cooked. Serve hot, after removing the thread and chopping the dish in portions.

Homemade sausages in Chuvash style

Surprisingly, they do not require meat at all.

Ingredients:

• Wheat cereals - 250 grams;
• Fat lamb or pork - 200 grams;
• Guts - 350 grams;
• Water - 300 milliliters;
• Bulb onion - 1 large onion bulb;
• Salt - 1/2 tablespoon.

Cooking process

Salo and onion finely chopped. Boil water, add lard, onions and wheat grits (can be replaced with rice) and salt. Boil everything until half cooked, and then the resulting mass fill the previously cleaned and washed guts, the ends are bandaged with a dense thread. Sausages to bring to full readiness in boiling water. Serve hot on the table.

Fish dishes

In Chuvashia, there are many river fish, so the locals like to cook various soups and pies from it.

Fish in milk is a traditional national Chuvash dish. Someone will surprise such an unusual combination of products, but it is worth trying, and all doubts about the edibility disappear.

So, for this dish you will need:

• Any river fish - 350 grams;
• Potatoes - 450 grams;
• Milk - half a liter;
• Water - 1 glass;
• Butter - 1 dessert spoon;
• Salt - 1,5 dessert spoon.

Cooking method

Fish should be cleaned from scales and entrails, well washed, cut into small pieces and sprinkled with salt. Milk diluted with water and bring the resulting solution to a boil. Drain there the peeled raw potatoes, cut into small pieces, and cook for 5 minutes. Then add the fish, add salt and bring the soup to readiness. Season with butter.

Hoopla: the recipe for cooking

This Chuvash dish is a yeast pie filled with potatoes, pork and onions.

To bake it, you need to prepare the following ingredients:

• Wheat flour - 350 grams;
• Flesh of pork - 350 grams;
• Onion - 250 grams;
• Potatoes - 450 grams;
• Eggs of chicken - 2 pieces;
• Yeast dry - 1,5 dessert spoons;
• Sugar - 1 dessert spoon;
• Salt cooked - 2 dessert spoons;
• Pepper black ground - 1 teaspoon.

Cooking process

First you need to knead the dough: in a small amount of warm water to dissolve the yeast, add 1 dessert spoon of salt, sugar, drive in eggs, mix everything thoroughly and pour in the flour. The resulting mass is well kneaded.

Prepare the filling: split the pork into small pieces, chop the onion, and cut the potatoes into small cubes. All these ingredients thoroughly mix, salt and pepper.

From the test roll out 2 round suchnya, place on one filling, cover with the second and tear. The resulting yeast pie should be left for a proofing for about half an hour. Then the huplet is smeared with egg yolk and baked in the oven until a ruddy crust appears.

This dish can also be prepared with a stuffing of goose or ducklings.

Cheesecake with potatoes

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

Chuvash cheesecake usually has a rather large size and is prepared from a yeast dough, which is rolled out in a circle, and the top is laid out with a filling of mashed potatoes with the addition of milk and spices. Before baking, the cheesecake is smeared with egg yolk.

Puremec - cheesecake with cottage cheese

Puremec - a Chuvash dish, which is another type of cheesecake, but cooked with curd filling.

From the yeast dough to form a cake, to spread on it a stuffing from cottage cheese, then pear-mice grease with beaten egg, place on an oiled baking sheet and bake until golden crust.

Many families have their own recipe for cheesecakes, for example, with the addition of crushed cannabis seeds.

Chuvash sweetness

This national Chuvash dish is usually served as a dessert. To prepare it you will need:

• Red viburnum - 100 grams;
• Malt (can be replaced with honey with sugar) - 100 grams;
• Water - 3 tablespoons.

Preparation

To begin with, you need to squeeze out the juice from the viburnum. Mix the berries themselves with malt, put the mass in a cauliflower, pour in water and stew in the oven until a thick mashed potatoes are formed. Ready sweetness to cool, before serving, pour with squeezed juice.

Apache came here with the Pultar! In the translation from the Chuvash language - a pleasant appetite!