National dishes of the Udmurts: list of recipes with photos

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. Russians make up 60% of the population.

This fact could not help but affect the national Udmurt cuisine, introducing many changes and innovations into 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 in the country.

A little history of Udmurt cuisine

The culinary diversity of Udmurt cuisine, whose history goes back more than 500 years, was influenced by the traditional occupations of the people. We are talking about plowing, livestock farming and gardening. Moreover, plowing and sowing grain crops occupied first place in the life of the working people. That is why earlier and now Udmurtia was famous for its excellent baked goods.

As for livestock farming, residents raised 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 were also involved in breeding birds, so the meat of geese, ducks and chickens was regularly present on the tables.

Dairy products are also not taboo on Udmurt tables, so milk, sour cream and cottage cheese were gladly used 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.

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grain soul

The culinary history of Udmurtia is rooted in the way of life of farmers and livestock breeders that they led for thousands of years. Traditionally, grains are more often eaten here than meat and dairy dishes. For a long time, local residents grew rye, peas and wheat. They were used to cook porridges, which were part of ritual dishes.

Soup with noodles and cereals, okroshka with horseradish and radish - such a simple everyday table. In the forest regions they ate and continue to eat a lot of game. And the local rivers are rich in fish - there are a lot of sterlet, pike perch, carp, pike, roach, etc. The fish is prepared for ritual holiday treats. For example, at a wedding they traditionally serve fish baked in a pie... whole.

Photo: Shutterstock.com/OksanaZubenko

But the basis of nutrition for the vast majority of Udmurts throughout the year was bread - also known as nyan.

Sour bread was baked from rye or oatmeal. The flour was not sifted, so the bread was of low quality and it became stale very quickly. Despite this, they ate a lot of it at every meal and with almost all dishes. By the way, it was the Udmurts who invented scrambled eggs with flour and baked it like hard bread so that the guest could take it with him on the road.

As for cooking methods, traditionally in Udmurtia food was not fried, but boiled, baked, stewed and simmered in the oven.

Culinary heritage of Udmurtia

The most popular local dish is considered to be tabani - sour flatbreads with all kinds of toppings, which are usually served with zyret (from the adm. "zyrany" - "to smear", i.e. "spreadable", a special Udmurt and Vyatka seasoning for flatbreads and pancakes) or sour cream . This dish is interesting because it looks like familiar pancakes, but somewhat bloated and plump. Traditionally they are baked in a frying pan in a Russian oven. The peculiarity of this dish is that the dough should be left for 4-5 hours.

Another “business card” of Udmurtia is perepechi - open shanga (round pies) with a variety of fillings - from edible wild herbs to wild animal meat obtained from hunting.

Perepechi look like baskets filled with meat, vegetables, and mushrooms. Milk and eggs are necessarily present in any of the fillings. There is a version that they appeared when Slavic tribes came to the territory of modern Udmurtia, bringing with them traditional Russian cheesecakes, which changed over time. This dish is not an everyday dish today; it is prepared for holidays, when guests and relatives gather. They are always served hot for breakfast. Perepechi are so called because they are prepared in front of the fire in a stove (in front of the oven).

Udmurtia is a treasure trove of recipes and interesting culinary discoveries. And the good news is that the republic plans to develop a gastronomic theme: a House-Museum of Udmurt cuisine will soon open in the village of Bygi, Sharkansky district.

We do the following

First, wash the potatoes. Next, find a suitable pan and put the washed potatoes in it. Let it cook until done. Then drain the hot liquid from the pan. Cool this ingredient by placing it under cold water.

Peel the potatoes and cut them into strips. Wash the radish and cut it into medium slices. Cucumbers can be cut along their entire length, also in the form of strips. Then chop the remaining ingredients - parsley and green onions. Place the chopped potatoes and radishes with cucumbers in a large bowl and mix.

Pour about half of the required amount of sour cream into the salad, add sugar and salt, mix. Now put the contents in a salad bowl and add the second half of the sour cream to the dish. Sprinkle some herbs on top as a salad garnish. All that remains is to serve the finished dish to the table. Now you know the recipe for Udmurt salad, as well as how easy and tasty it is to prepare.

Cold dishes

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

Cold stew with cabbage and boiled liver/Musen kubistaen shukasa.

Before cooking, you need to prepare bread kvass. It's better if it's homemade. But it is not forbidden to purchase it, although this may slightly change the taste. You will also need:

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

Preparation:

1. First, boil the liver until completely cooked.
2. It is then cooled and chopped into small pieces.
3. Onions are cut into small cubes.
4. The cabbage can be left as is, or you can chop it a little.
5. All prepared ingredients are placed in a common deep vessel and poured with the specified amount of kvass.
6. Salt and sprinkle with herbs.

Perepechi: recipe

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

Perepechas are very tasty and resemble pies. But unlike dumplings, this dish did 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 expensive restaurant.

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

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

• kilogram of potatoes (can be young);
• 100 ml vegetable oil;
• 2 onions;
• 3 eggs;
• salt - to taste.

Preparation of the filling consists of several stages:

1. The potatoes are washed and boiled directly in the skins. The finished 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 pounded and mixed until pureed.
4. The puree should cool, after which raw eggs are added to it 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 stiff dough and filled with prepared filling.

According to the rules, such baked goods are prepared 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).

National drinks

The traditional drink among the peoples of Udmurtia is kvass. It is prepared from rye bread and is consumed both in its “pure” form and flavored with various additives. Here, for example, is one such recipe.

Kvass with dried fish

What is necessary:

• a couple of liters of kvass;
• 3 potato tubers;
• 200 gr. sauerkraut;
• 200 grams of salted dried fish;
• 100 gr. horseradish;
• a handful of chopped green onions;
• salt - as needed.

Instructions:

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

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

Preparing the salad

It doesn't take much skill to make a delicious salad. It is enough to follow the recipe for Udmurt cooking. The combination of incoming products perfectly affects the taste of this magnificent product. The Udmurt dish includes:

• potatoes – 400 g;
• fat sour cream - 200 g;
• acetic acid;
• cucumbers - 150 g;
• parsley - 1 bunch;
• green onions - 50 g;
• lettuce leaves;
• salt - 3 pinches;
• sugar – 2 teaspoons;
• radish - 200 g.

What to expect at the festival

The festival will run until February 10. From February 1 to 9, “Dumpling master classes” and dumpling workshops will open their doors in Izhevsk, where everyone can learn how to make different types of dumplings.

On Saturday, February 10, the main events of World Dumpling Day will take place on Central Square. Izhevsk residents and guests of the capital will be able to enjoy a concert program with the participation of guests from Russian regions, take part in national and sports dumpling games, go on a walking dumpling excursion, take a memorable photo with dumpling signs, and also visit the play house for children “Shudon crust” and design -market.

The festival will also feature a fair and sale “Pelmenny Dvor”, where products from Udmurt producers will be sold. Here you can also try delicious hot dumplings stuffed with meat, cabbage, mushrooms, and fish. On the same day, a series of sports dumpling games for the “Udmurt slotted spoon” cup will be held on the embankment of Izhevsky Pond, and the social project “VEME” will be held on the site near the Friendship of Peoples Monument.

Preparing the dough for baking

First you need to knead the dough. How to cook it? We take a measuring cup, find the division for flour on it, you can use a 100-gram glass or scales. Pour rye flour into it up to the 700 gram mark. If you have a glass, that will be seven glasses.

Pour the measured flour into the bowl in which the dough will be prepared. We add a kilogram of wheat flour and 3 eggs, slaked soda into it and add it to the dough. Pour in 600 g of milk. Add sunflower oil (3 tablespoons). Mix all ingredients until a homogeneous mixture is obtained. From the finished dough we make molds in the form of plates in order to put the meat filling in them and add other ingredients.

Virtyrem blood sausage

Photo: Shutterstock.com/Shaiith
Ingredients:

• Pearl barley – 50 g
• Liver (veal or beef) - 200 g
• Garlic – 10 g
• Onions - 10 g
• Natural casing – 10 g
• Vegetable oil - 10 g
• Salt - 2 g
• Pork lard - 20 g

How to cook:

1. Rinse the cereal and soak in warm water for several hours. Chop the onion and garlic and fry until golden brown.
2. Pass the liver through a meat grinder. Place it in a saucepan, add the swollen pearl barley and fried onions and garlic.
3. Place the pan on the fire and cook, stirring constantly. Add salt.
4. Leave the dish to simmer until the liquid has completely evaporated.
5. Cool the resulting mass and add the lard minced through a meat grinder and mix thoroughly.
6. Rinse the natural casing under running water and fill with the resulting minced meat.
7. Form a sausage and tie it with a knot. This way it can be stored in the refrigerator for up to 2 weeks.
8. Before serving, lightly fry in a frying pan with butter or bake in the oven at 180°C for 15 minutes. Serve with vegetables and tomato sauce.

Soups

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

• noodles soup;
• pea;
• with cereals and peas;
• with beet leaves;
• with pearl barley porridge;
• with dumplings;
• from lamb.

Soups familiar to many Russian residents. But there is one recipe that is especially loved by the people of the republic.

Shyd short jacket

• 3 medium-sized potato tubers;
• 0.2 liters of milk;
• a glass of oil;
• salt.

Preparation:

1. The potatoes are peeled and, as a whole, put on the fire to cook.
2. As soon as the potatoes begin to boil, drain the water from the pan and pour in a glass of refined vegetable oil or melted butter.
3. The butter and potatoes are pounded until puree is obtained.
4. The milk is brought to a boil, carefully monitoring the process so that it does not “run away.” After this, pour the milk in a thin stream into the pan with the potatoes, stirring while doing so.
5. Add salt to taste.
6. The homogeneous mass is placed on fire and boiled for 10 minutes.
7. The finished soup is served hot. It should turn out liquid.
8. A dish is served on the table, seasoned with remaining butter and sprinkled with finely chopped herbs.

Dumplings bread ears

Any resident of this republic is convinced that he lives in the homeland of dumplings. And indeed, the very word “pelnyan” (where “pel” means “ear” and “nyan” means “bread”) came precisely from the Finno-Ugric languages. Although there are quite a few versions of where exactly it comes from: from Komi, Udmurt, Mansi, and even Finnish. However, this does not prevent Udmurtia from holding World Dumpling Day every year - in 2017 it will be held on February 11 in Izhevsk.

A whole culture of “dumplings” has even developed in the republic. According to legend, preparing this dish is a sacred act in which all the elements come together. Water nourishes plants, forest animals drink it, dough is prepared on it and the finished product is thrown into it to cook. The second element - earth - feeds all living things. From it, ears grow, from which dumpling dough is subsequently made. Fire is what brings families and people together and gives them the opportunity to feel warmth in stormy times. Air is the spirit of nature and a symbol of lightness. And properly prepared dumplings give a person lightness and strength of spirit.

Zucchini with lamb

Cut the lamb into small pieces, place in a cooking vessel and add water. Bring water to a boil, add cereal, bay leaf, pepper, salt to the meat and mix. When everything is almost cooked, add the onion and washed raisins. Mix the contents and cover with a lid, bring to a state of complete cooking. Turn off the gas.

Now we prepare the zucchini. We clean them of peel and seeds. Cut into rings and fry in oil until partially cooked.

Chop the washed tomatoes. Add zucchini rings to the lamb and grits. Then cover with tomatoes. Preheat the oven and bake the contents until completely cooked. We take it out and decorate it with parsley and dill.

How to cook minced meat?

Take the fillet out of the refrigerator and defrost it. Then grind it in a meat grinder along with onions and garlic. Then add 12 eggs and mix everything. Sprinkle with salt in desired quantities.

Place the minced meat into the prepared dough molds. We take out a baking sheet and grease it with vegetable oil over the entire surface. Preheat the oven to 180 degrees. Place the plates filled with minced meat on a baking sheet and bake for 30-35 minutes. Udmurt baked goods with meat are ready! Bon appetit! Enjoy a delicious Udmurt dish.