Contents
Culinary journey in Russia:
ten dishes you can prepare for the New Year
New Year is not only the most favorite, but also the most delicious holiday. What traditional Russian dishes are prepared in different regions? Let’s take a little trip and find out.
Karelian boats
The traditional dish of Karelia is kalitki, or open pies with filling. Take 160 g of wheat and rye flour, 130 ml of kefir, 3 eggs, 100 g of butter and a pinch of salt. Knead the dough, roll out the tortillas and fill them with mashed potatoes. Form open “boats”, lubricate them with egg yolk and bake for 20 minutes at 180 °C. Serve potato wickets made from rye flour as a snack — your guests will be pleasantly surprised.
Tatar writings
The Tartar-style echpochmaki pies are no less delicious. We dilute 10 g of yeast in 100 ml of water, and when they foam, pour in 125 g of butter and 250 ml of milk. Add 600 g of flour, salt and sugar to taste, knead the dough and put it in the heat for an hour. Cut into cubes 600 g of beef, 400 g of potatoes and 150 g of onions, add 150 g of melted butter, salt and pepper. Divide the dough into tortillas, put the filling and form triangles. Bake the pies echpochmaki 25 minutes at 200 °C, and at the end lubricate the egg.
Bashkir casket
Bashkir cuisine is famous for eleshi pies. Try to prepare such a treat for a festive table from the author of our website Lyubov. Sift 600 g of flour, pour in 5 tablespoons of water, vegetable oil and butter, put 2 eggs, a pinch of salt and sugar. The finished dough is cooled for 30 minutes. Chop 400 g of chicken legs, 300 g of potatoes and 200 g of onions, salt and pepper. Divide the dough into 8 parts and pinch off a piece. From large lumps, we make baskets, fill with filling, close the “lids” from the remnants of the dough and pinch the edges. Cook eleshi with chicken and potatoes for 50 minutes at 190 °C.
A gift from the Crimea
Continues the theme of baking Crimean pie kubete. Beat the egg with 250 ml of water, ½ tsp salt and 1 tbsp vinegar. Rub 600 g of flour with 300 g of butter, combine with the egg mass and knead the dough. Part of the roll out in a layer, put the filling of 500 g of pork, 400 g of potatoes and 100 g of onions, cover with a second layer and pinch the edges. In the center, make a hole, grease the pie with broth and put it in the oven at 200 °C for 40 minutes. This national dish of the Crimea will be the highlight of the New Year’s table.
Circassian Sun
Hychiny with cheese and potatoes will successfully complement the menu. Knead the dough from 350 g of flour, 250 ml of milk, a pinch of salt and leave it for 30 minutes. We pass 3 boiled potatoes through a meat grinder and combine them with 100 g of grated cheese. Divide the dough into 6 tortillas, put the filling on them, connect the edges in the center. Carefully roll out the tortillas, trying not to tear the dough. Fry the hychiny in oil until golden brown. To refuse such a colorful dish of Karachay-Cherkess cuisine is unthinkable.
Greetings from Dagestan
Shurpa is a dish of Dagestan national cuisine, which is eaten both on weekdays and on holidays. Pour cold water over 300 g of beef in large chunks and bring to a boil, constantly removing the foam. Lay 150 g of beans, cook until softened over low heat. Add 250 g of potatoes and bring the soup to readiness. 10 minutes before the end, add 100 g of noodles, 50 g of tomato paste and spices. Burchak shurpa soup with herbs and garlic will not be ignored by the guests.
Balkar Wonder Bird
Another gastronomic gem of the Caucasus is gedlibje in Kabardian. Simmer 1 kg of chicken thighs in a pan under a lid for 30 minutes. Separately passeruem 4 onion heads with 3 cloves of garlic. Add 400 g of sour cream, curry, chili, dill and salt to taste. Puree the mass with a blender and dilute with chicken broth. Pour the sauce over the chicken and simmer for another 20 minutes. This national dish of Kabardino-Balkaria can afford even those who stoically eat a diet during the holidays.
Holiday Asia
Traditional lagman in Russia is loved immensely. Fry in a frying pan 400 g of lamb with 4 onions, 2 sweet peppers and carrots. When the vegetables are golden, put the radish in straws, pepper and salt to taste. Pour in 300 ml of meat broth, 2 tablespoons of tomato paste and simmer for 20 minutes. Separately cook 300 g of homemade noodles. Combine the meat, vegetables and noodles in a plate, sprinkle them with chopped coriander and garlic. Lagman at home for the New Year is an unusual, but delicious solution.
Harsh Siberian borscht
Borscht is a popular dish in Siberia. Who says it doesn’t belong on the holiday table? Clean 600 g of carp, cut into large pieces, roll in flour and fry in oil. Separately passeruem 100 g of onions, 300 g of beets and 400 g of cabbage. When the vegetables are softened, sprinkle them with 2 tablespoons of flour, pour 2 liters of fish broth and cook until tender. 5 minutes before the end, add the fish, 1 tbsp vinegar and salt. Siberian borscht with fried carp with sour cream and dill is incomparable.
Udmurt surprise
The national Udmurt dish of perepechi is sure to be enjoyed by the whole family. Include it in the festive menu, and you can be sure that the perepechi will not be left without the attention of guests! Perepechi can be prepared according to the recipe of our author Tatiana.
To prepare this national dish, we will need: 400 g of flour, 100 g of margarine, 200 ml of milk or water, ½ tsp of salt, 1 tbsp of sugar and 2 eggs. The filling of open pies can be any: meat, mushroom, potato. According to the recipe, we take 500 g of minced meat and 100 g of onions, for omelet filling — 2 eggs, 50 ml of milk and salt to taste. We prepare the dough first, as it needs to stand for 20 minutes. Combine the eggs with margarine, add salt, sugar, pour the liquid (water + 2 tbsp. l. milk powder) and, adding flour, begin to knead the dough. Make sure that all the pieces of margarine are stirred. Carefully kneaded dough is covered with a napkin and proceed to the filling. Fry the minced meat with onions and seasonings or just with salt. Beat the eggs with milk, salt in a shaker. When the dough stands a little and becomes more lush, we roll it in flour, cut it into equal parts and roll them into balls. Roll out the dough into tortillas with a diameter of about 10 cm. We pinch the edges, making a barrier for the filling. We spread 1 tbsp of minced meat and level it all over the tartlet. Pour the omelet carefully on top, which will immediately soak the whole minced meat. We transfer the perepechi on the spatula to a greased form. According to the time of re-baking, they are baked for 20 minutes at 180 °C. Serve hot.
We hope that our gastronomic excursion inspired you to culinary experiments. And if you have something to add to this collection of national recipes, we will be only too happy to share your findings in the comments.