National Mordovian cuisine is the most famous dish. Five dishes to try in Mordovia. Meat and fish

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the study of traditional national cuisine, the preparation of national dishes and its introduction into everyday life leads to family cohesion, friendship and hospitality.

1. NATIONAL CUISINE OF THE MORDOVIAN PEOPLE

1.1. From the history of Mordovian cuisine

The traditional cuisine of the Mordovians is simple and healthy, it was associated with religious beliefs, customs, and economic conditions.

The basis of the Mordovian diet is meat. Since the locals have been hunting for a long time, game was often present on the table. Black grouse, hazel grouse, hares - they put snares on them. Paganism did not put any prohibitions on eating pork, so the locals happily ate and eat not only meat, but also lard - salted, smoked, boiled, and also added it to other dishes, for example, in porridge, wrapped in dough ( chomars).

Mordva usually settled along the banks of rivers, so fish was the main food: they ate it raw, and boiled, and baked, and dried, and dried, and even pickled (“sour”, as they said in former times). The love for fish has survived to this day. Not a single festive feast is complete without fish: salted, smoked, fried.

Since ancient times, the Mordovians have been engaged in agriculture. Potatoes, cabbage, cucumbers, beets, onions, carrots, turnips, radishes, horseradish, pumpkins were grown in vegetable gardens. In summer and autumn, most vegetables were consumed fresh. For the winter, cabbage was fermented in large tubs, which was a good help for large families in the winter. Also, cucumbers and mushrooms were harvested in large barrels in the fall.

Potatoes were usually boiled with their skins on and then peeled. After that, it was crushed, adding butter, milk, cream. The onion, which was the favorite national seasoning of the Mordvins, was especially revered.

A large place in cooking was occupied by the use of grain. Mordva preferred millet. They cooked porridge with the addition of butter, milk, forest herbs and onions. Noodles were among the traditional dishes. It was prepared from flour and starch in water or milk.

Eggs played a significant role in Mordovian nutrition. Among the Mordovians, eggs were considered a symbol of fertility. The most delicious eggs were cooked in the oven. Fried eggs were and are an obligatory dish on the Trinity.

Bread was eaten by Mordva ancient times. Bread was given a big role in all rituals: wedding, funeral, calendar.

They also baked pies stuffed with mushrooms, sorrel, berries, crushed potatoes, cabbage, and carrots. Without them, as well as without pancakes, not a single holiday could do.

1.2. My grandmother's stories

I wanted to continue the research and find out from my great-grandmother what they cooked in the village many years ago.

My great-grandmother's name is Maria Ivanovna Zotova. She has been living in the village of Engalyshevo for 77 years and, of course, knows a lot about the national cuisine.

The food depended on the season. In the summer, they ate okroshka on kvass, boiled potatoes in their uniforms, and then crushed them with pork fat. They ate potatoes with cucumbers or cabbage. They drank sour milk, kvass ( posture). In stoves in cast iron, milk was boiled to brown, then sourdough was added and it turned out delicious chapamo lovso(ryazhenka). They baked open pies with a variety of fillings: from hemp, carrots, potatoes, sorrel. Often they cooked porridge (millet was a favorite), seasoned with hemp oil. Pigs were usually slaughtered for the winter, so there were meat dishes on the table. It was boiled in large chunks. On major holidays, the whole family made dumplings. For this, meat was finely chopped in special troughs, and a lot of onions and water were added to the minced meat for juiciness. They loved it very much and often made jelly with the addition of garlic. In winter there were always pickles, sauerkraut and pickled apples. Often, including on holidays, they baked pancakes (from millet or wheat flour).

My mother and I wrote down recipes for several Mordovian dishes that our great-grandmother told us about.

2. DISHES OF NATIONAL CUISINE

Cebar shurba (good ear). Small river fish are cleaned, gutted, gills are removed, washed, poured with water and boiled until cooked, then it is kneaded, the broth is filtered and put on fire again. Pieces of large river fish, onions (whole heads) are placed in the boiling broth. Shortly before readiness, add salt, black pepper, bay leaf.

Soup with cookies. Sliced ​​potatoes are dipped into the boiling bone broth. After the broth boils again, put chopped onion, chopped into cubes and lightly fried liver, salt, pepper, bay leaf and bring to readiness. When serving, put butter on a plate.

Starch noodle soup. Potato starch is diluted in milk, an egg, sugar, salt are added, mixed and baked in a pan in the form of thin pancakes. Cool them, cut into strips and dry. Prepared starch noodles are poured into boiling milk, salt and sugar are added. Butter is added to the finished soup.

Pianti. Beef (brisket, shoulder blade) is cut into pieces of 50 g each, fried in a pan, transferred to a saucepan, poured with sour cream sauce with garlic and stewed until tender. For the sauce, the flour is lightly fried, diluted with broth or water and poured into boiling sour cream. Cook, stirring, for 8-10 minutes, then season with salt and grated garlic.

Tuvon syvel maxo marto (liver fried with pork).Pork and liver are cut into cubes and fried until tender, sautéed onions are added, salted and peppered. Served with fried potatoes.

Selyanka. Diced offal and meat are placed in a serving pot, onions are added, sprinkled with salt and stewed until tender. Pickled cucumbers are served separately.

2.1. Ritual dishes

The preparation of many dishes of Mordovian cuisine is associated with traditions and customs that are observed in our village to this day.

The first day of the New Year is met with a plentiful table: a variety of pies, cereals, jelly - so that the year is successful.

On the eve of Christmas, young people walk around the village and carol. They bake special pies with a variety of fillings - kalyadan hide.

Throughout the week of Shrovetide, one of the most beloved holidays in the village, pancakes, a symbol of the sun, are baked in every house. Each hostess has her own cooking recipe, which she keeps a secret.

On the spring holiday of the Annunciation, larks are necessarily baked from dough, and on Ascension - cakes with transverse stripes, like a short flight of stairs.

Easter is celebrated with colored eggs, Easter cakes, a large number of pies and beer specially prepared for the holiday - inechin puree.

On Trinity, on every street under a birch, which we consider a sacred tree, women gather, cook dumplings ( babani salma) and scrambled eggs.

On all holidays, at wakes, on Sundays, pancakes have been an obligatory dish on the table since ancient times.

2.2. Mordovian pancakes

I wanted to learn how to cook real Mordovian pancakes according to the old recipe of my grandmother.

Mordovian pancakes differ from Russian ones in that, in addition to wheat flour, millet, rye or buckwheat are added to it and many eggs are beaten in. Pancakes are thick and very tasty. They are eaten with milk, butter, honey.

Ingredients: 1 cup of millet flour, 350 grams of milk, 4 eggs, 2 tablespoons of sugar, 1/2 teaspoon of salt, 2 cups of wheat flour, 20 grams of yeast.

Cooking. Yeast must be dissolved in milk and set aside for now. Sift the wheat flour. Next, beat the eggs with sugar and salt, add milk with yeast diluted in them to the resulting mass, mix. Then add millet flour, also mix thoroughly. Stirring constantly, add wheat flour. The dough should be thick, like sour cream. Let the dough rise for about two hours, and then bake the pancakes. Grease a hot frying pan before each pancake with a small amount of melted butter. Pancakes are thick and have a yellowish color. If you add buckwheat flour, then the color of the pancakes will be grayish brown.

Mordovian cuisine has much in common with Russian culinary traditions. It is based on unpretentious and satisfying food prepared from fish, game, cereals, vegetables or dairy products. In today's publication, you can find recipes for simple Mordovian national dishes.

General information

The basis of the diet of the local population is boiled or combined with vegetables. Hare meat is especially popular with the indigenous people. It is added to soups, stewed with cabbage and potatoes, salted, smoked and dried. Do not go unnoticed and interior fat. It is melted and then used for frying. As for offal, they make good and savory pastries. Mordovian chefs pay a lot of attention to fish. It is boiled, pickled, salted, dried and even eaten raw.

Since crop production is poorly developed here, turnips and radishes are most in demand among the indigenous population. They are eaten more often than other vegetables. The menu of local residents also includes cucumbers, cabbage and onions. Almost no meal is complete without mushrooms. They are dried, fermented, boiled or fried in a pan.

Also in Mordovia they like millet porridge made according to a special recipe, rye bread, thick pancakes made from buckwheat flour, cow and goat milk.

Salma

Mordovian national dish, reminiscent of dumplings. It is a dough cake that is added to soups. To prepare them you will need:

• about two glasses of flour;
• 100 milliliters of water or milk;
• egg;
• ¼ pack of butter;
• ½ tablespoon of sugar;
• salt (to taste).

Pour milk or water into a deep bowl. Egg and butter are also added there. Gradually add flour to the resulting liquid and knead a cool dough that does not stick to your hands. Then it is rolled out in a layer, circles are cut out, pressed down with fingers, forming peculiar ears, and boiled in salted water. Finished products are thrown into a colander, and then seasoned with oil, stewed with vegetables and added to the soup.

Pancakes on semolina

This recipe for the Mordovian national dish will surely be appreciated by lovers of sweets. Pancakes cooked on it are very tasty and lush. They go well with honey or thick sour cream and will be a good addition to a family tea party. To bake them you will need:

• a glass of semolina;
• a tablespoon of dry yeast;
• 1.5 cups of wheat flour;
• 3 tablespoons of sugar;
• 1/3 cup water (+500 milliliters);
• ½ teaspoon salt;
• 1/3 cup vegetable oil;
• 3 eggs;
• (for lubrication of finished products).

We will immediately warn you that the preparation of this national dish of the Mordovian people takes a lot of time. In a glass a third full warm water, yeast and sugar are bred. The resulting solution is poured into a bowl, at the bottom of which there is already semolina and the remaining 500 milliliters of liquid. Salt and wheat flour are also added there. Everything is thoroughly mixed, covered with a clean napkin and cleaned for five hours in a warm corner, where there are no drafts.

After the specified time, vegetable oil is poured into the dough, combined with beaten eggs, and shaken well to prevent the appearance of lumps. The finished dough is sent in portions to a calcined frying pan and fried for one minute on each side. Toasted semolina pancakes are smeared with melted butter, stacked and served with sour cream or liquid flower honey.

Pachat

This national dish of Mordovia is ordinary pancakes made from yeast dough with the addition of millet. To get several servings of such a delicacy, you will need:

• 2 cups of flour;
• 400 milliliters of milk;
• a glass of millet groats;
• 4 eggs;
• 2 tablespoons of sugar;
• 10 grams of dry yeast;
• ½ teaspoon salt;
• ½ pack of butter.

The preparation of this dish of Mordovian national cuisine must begin with the processing of millet. It is thoroughly washed in several waters, dried on paper towels and ground into flour.

Yeast is diluted in warm milk and combined with sugar, salt and beaten eggs. In the resulting solution, add ordinary and millet flour. All this is thoroughly mixed with a whisk, covered with a towel and sent to heat for an hour and a half. At the end of the specified time, the dough is poured in portions into a frying pan greased with melted butter and fried on both sides. Ready pancakes are stacked on a plate and served with sour cream, honey or jam.

Shongoryam

This Mordovian national dish, a photo of which can be seen in today's article, is millet porridge cooked using an unusual technology. To prepare such a dish you will need:

• a glass of millet;
• 500 milliliters of milk;
• 200 grams of boiled meat scraps;
• ¼ pack of butter;
• 2 hard-boiled eggs;
• medium bulb.

Despite such a complicated name, this Mordovian national dish is prepared so easily that even a novice cook can cope with such a task without any problems. Thoroughly washed millet is poured with two glasses of water and boiled for ten minutes. Then the liquid is replaced with milk and the porridge is brought to full readiness. The resulting dish is seasoned with chopped onions, chopped eggs, chopped meat and butter.

Starch noodle soup

This is one of the most famous dishes of the Mordovian national cuisine. To prepare it you will need:

• 390 milliliters of milk;
• 12 grams of starched noodles;
• sugar, salt and butter (to taste).

Since this recipe for the Mordovian national dish involves the presence of homemade noodles, in addition you will need:

• 100 grams of potato starch;
• 190 milliliters of milk;
• ½ egg;
• salt and sugar.

First of all, you should do the noodles. For its preparation, starch is diluted in milk and combined with an egg, sugar and salt. Everything is mixed well, poured into the pan in portions and pancakes are baked. The resulting products are cooled, cut into thin strips and dried. Ready loaded into a saucepan filled with boiling milk. Salt, sugar and butter are also added there.

Soup with liver

This recipe for the Mordovian national dish, the photo of which can be found below, involves the use of inexpensive and easily accessible components sold in any domestic grocery store. To play it you will need:

• 250 grams of beef bones;
• 0.6 kg of liver;
• a kilo of potatoes;
• 350 grams of onion;
• 50 g flour;
• butter, salt and bay leaf.

The washed ones are poured with water, sent to the stove and brought to a boil. Then the fire is reduced to a minimum and the broth is boiled. As soon as it is ready, the bones are removed from it and chopped potatoes are loaded into their place. After boiling the broth again, chopped onion, salt and bay leaf are added to it. Almost immediately, a pre-fried liver breaded in wheat flour is laid out there. The soup is brought to full readiness, poured into bowls and seasoned with butter.

Chicken soup with fresh cabbage

This simple and nutritious Mordovian national dish is perfect for a family dinner. To prepare it you will need:

• 250 grams of chicken meat;
• 625 g fresh cabbage;
• 400 grams of potatoes;
• 125 g of onion;
• 125 grams of carrots;
• ¼ pack of butter;
• salt and garlic.

Washed chicken is poured cold water, put on the stove and bring to a boil. After some time, potato cubes and finely chopped cabbage are added to the pan with bubbling broth. All this is boiled until the vegetables are soft, and then salted and seasoned with pre-fried onions and carrots. Ready cabbage soup is poured into plates, adding a clove of garlic to each serving.

Cemanat

We draw your attention to another unusual Mordovian national dish. It is an unleavened dough dumplings filled with minced pork mixed with sautéed onions. To make this treat, you will need:

• 100 milliliters of ice water;
• 2 eggs;
• 2.5 cups flour;
• strongly salted minced pork flavored with sautéed onions (for stuffing).

In a deep container, combine eggs, flour and ice water. Everything is mixed well and infused for fifteen minutes. At the end of the indicated time, the finished tough dough is rolled out into a thin layer and cut into small squares. Each of them is filled with meat stuffing and folded into a neat triangle, carefully fastening the edges. The resulting products are carefully loaded into a saucepan filled with salted boiling water, and boiled for twenty minutes. Such dumplings are served with broth, previously sprinkled with chopped herbs.

Selyanka

This hearty dish is prepared on the basis of meat, vegetables and offal. It can be served for a family dinner or a festive dinner. To cook several servings of the Mordovian villager, you will need:

• 350 grams of liver;
• a pound of heart;
• 450 grams of lungs;
• half a kilo of meat;
• 150 grams of onion;
• 50 g carrots;
• salt.

Meat and offal are washed in running water, cut into not too small cubes and put in portioned pots. Chopped onions and pieces of carrots are also sent there. All this is salted and stewed until all the ingredients are soft. This Mordovian national dish is served hot along with fresh bread and pickled cucumbers.

Honey kissel

This tasty and healthy drink will not leave indifferent either big or small gourmets. To prepare it you will need:

• 500 milliliters of water;
• 100 grams of honey;
• a tablespoon of starch;
• a glass of cranberry or lingonberry juice;
• 2 teaspoons of sugar.

Honey is dissolved in hot water, bring to a boil and combine with diluted starch. Almost ready jelly is immediately mixed with sweetened lingonberry or cranberry juice and warmed up, not letting it boil.

Balanda

This summer vegetable soup would be a good option for a family dinner. To weld it, you will need:

• 1.5 liters of milk;
• 10 grams of semolina;
• yolks from four boiled eggs;
• a liter jar of chopped quinoa leaves with thistles;
• 2 onions;
• medium carrot;
• salt and dill (to taste).

A third of the available milk is heated in a saucepan, quinoa, thistles and chopped carrots are added to it. All this is boiled until the vegetables are soft and combined with chopped onions and dill. The remaining warm milk is poured into the resulting mixture. The future soup is brought to a boil again, salted, seasoned with semolina and cooked until fully cooked. The hot gruel is insisted under the lid and poured into plates. Chopped greens and boiled egg yolks are added to each serving of soup.

Pose

This drink vaguely resembles traditional Russian kvass. But unlike the latter, it is prepared on the basis of sugar beets and rye flour. To make several servings of this drink, you will need:

• water;
• 2 grams of yeast;
• 1 g of hops;
• 20 grams of sugar;
• 40 g rye flour;
• 300 grams of sugar beets;
• 20 g of malt.

Washed and peeled beets are chopped into thin straws, poured with water and stewed throughout the day. Then it is cooled down to room temperature, combined with rye flour and malted for at least six hours. At the end of the indicated time, all this is poured with water, brought to a boil again, cooled and filtered. A little sugar, flour and yeast are bred on the same wort. All this is combined with a decoction of hops. Yeast sourdough is also added there and left to ferment for three hours. The fully prepared drink is filtered again and poured into clean glass containers. After that, the pose is removed for further storage in any dark and cool place.

Suron pachat - suron pachalkset (millet pancakes)
The dough is prepared from wheat and millet flour. When the dough settles, salt, sugar and the rest of the flour are put into it. The kneaded dough is placed in a warm place for 2-3 hours for fermentation. Pancakes are baked in a well-heated pan, greased. Served with butter.

Products per serving (in g): millet flour - 15, wheat flour - 60, sugar - 3, salt - 1.5, yeast - 3, frying margarine - 5, butter - 10, milk or water - 115.

Syvelen pryakinet - sivolen pryakanyat (boiled meat pies)
Well-processed and washed meat products: liver, heart, beef meat are cooked until tender (meat is cooked for 1 hour 10 minutes, offal - 10-15 minutes). Then finely chop or chop with a knife, preferably in a trough with a chopper with the addition of onions, a small amount of broth is added to the prepared minced meat for juiciness. Salt to taste and pepper. Mince is ready.

Preparation of the dough: sift the flour, put a slide on the table. In the middle, a recess is made, where water is poured, previously mixed with an egg and salt. Knead a stiff dough. Divided into 10 parts, each part is made in the form of a bun, then rolled into a cake. Put the cooked minced meat in the middle of the cake and pinch it, giving it the shape of a dumpling. Cook in boiling salted water for 10-12 minutes. Drizzle with butter when serving.

Products per serving (in g): frozen beef liver - 177, or frozen pork liver - 167, frozen heart - 196, beef - 218, onion - 55.
Products for the dough (in g): flour - 200, egg - 23, water - 90, salt - 5.
pushtaf alht - pushtaz alt (baked eggs)
Raw eggs are washed, wiped, put on a baking sheet or frying pan and put in the oven or in the oven for 15 minutes.

"Ofton Madyat" (Bear paws)

Soak the pork liver in milk for a couple of hours, scroll in a meat grinder along with pork. Fry finely chopped onion and garlic and add to minced meat. Break 1 egg there, add a little flour, salt and pepper to taste.
Cut the loaf into small cubes (these will be bear claws) and beat 1 more egg separately ...
From minced meat, make round and flat cutlets (in the form of paws), lay out bread sticks-claws (3-4 pieces per one paw), dip in an egg, roll in flour and fry the paw on both sides in butter.

Kalon salved (okroshka with fish)
Boiled, diced potatoes, salted boiled fish, fresh grated cucumbers and horseradish are placed in bread kvass, seasoned with vegetable oil.

Products per serving (in g): bread kvass - 330, potatoes - 68, salted cod - 86, fresh cucumber - 52, horseradish - 8, vegetable oil - 5.
Chapamo lofza - chapamo lovso (sour milk)
Whole milk is boiled. Cool, introduce sourdough (sour cream), put in a warm place until thickened. Then put in the cold. Served in pots.

Products per 1000 g (in g): milk 1100, sour cream - 30.
Mordovian cuisine-http://www.finnougoria.ru/community/folk/13/detail.php?IBLOCK_ID=46&SECTION_ID=351&ELEMENT_ID=2353
The basis of nutrition of the Mordovians, as well as other agricultural peoples, was agricultural products. Bread (kshi) was baked mainly from rye, wheat, less often barley and oat flour. They baked it from sourdough sourdough. The dough was laid out in molds or simply placed on cabbage or other leaves.

On holidays, cakes were made from rich dough mixed with sour cream, butter, eggs (kopsha - for moksha, sukorot - for erzi). In addition, they baked pies with a variety of fillings (peryakat - for moksha, pryakat - for erzi): vegetable, meat, berry, from cereals, potatoes, etc. Pancakes (patchat - for moksha, pachalkset - for erzi) were made quite thick from wheat, millet, buckwheat, pea flour. They were eaten with milk, butter, honey.

A common dish made from unleavened dough was salma: the tough dough was rolled out into strips, then pieces were cut off and thrown into a boiling broth.

A variety of porridges were everyday and ritual dishes. They were boiled in milk, water, seasoned with cow or vegetable oil. Kulaga was prepared from rye flour: the flour was diluted with water and put in the oven to languish; berries were added to it to improve the taste.

Of the dairy products, cow and goat milk were popular, which they drank raw, used to prepare first courses, flour products, and cereals. IN in large numbers they used sour milk (shapama loftsa - for moksha, chapamo lovtso - for erzi). The meat was used for making soups (shongaryam - for moksha, yam - for erzi). It was stewed with potatoes, cabbage, and also harvested for future use: salted, dried, smoked.

The fish was consumed boiled, fried, and fish soup was prepared from it. Salting, drying, drying of fish was also common.

Honey was used mainly in the preparation of ritual and festive dishes. It was used and how medicine. Various drinks were prepared from beekeeping products: honey mash, intoxicated beer - pure.

Selyanka
Liver 70 g, heart 100 g, lungs 90 g, meat 100 g, onion 30 g, carrots 10 g, salt.
Diced offal and meat are placed in a serving pot, onions, carrots and salt are added and stewed until tender. Pickled cucumbers are served separately.
Tuvon syvel maxo marto (Liver fried with pork)
Pork 45 g, liver 35 g, onion 20 g, fat 5 g, garnish 150 g, pepper, salt.
Pork and liver are cut into cubes and fried until tender. Onion peeled, finely chopped and lightly sautéed. After that, meat products are seasoned with sauteed onions, salt and pepper. Served with fried onions.
Fresh cabbage soup with chicken
Fresh cabbage 125 g, potatoes 80 g, onion 25 g, carrots 25 g, butter 10 g, chicken 50 g, garlic - 2 cloves, salt.
Shredded cabbage and potatoes, cut into slices, are placed in boiling chicken broth and boiled until tender. At the end of cooking, the cabbage soup is seasoned with sauteed onions and carrots and salted. When serving, put a piece of chicken on a plate. A clove of garlic is served separately.
Wheat pancakes
Grind 2/3 cup pure millet in a mill, sift. 300 g of milk, 3 eggs, salt, sugar, yeast (dissolve in milk), mix millet flour and add wheat flour until a dough of sour cream consistency is obtained. Let it rise for 2-3 hours and bake.
Pancakes are yellow and fluffy.
In Mordovian villages, they were poured with melted butter and eaten with sour cream and milk.
Aryam (drink)
Sour milk 100 ml, water 100 ml.
Sour milk is diluted with cold boiled water. Serve chilled.

Pose (drink)

Sugar beets are cleaned, chopped, poured with water and stewed for a day. After cooling to room temperature, rye flour is introduced and the mixture is malted for 6 hours. Boiled water is poured in, the wort is brought to a boil, removed from heat, cooled and filtered. On the same wort, yeast is bred with a small amount of rye flour and sugar. Then the wort is combined with a decoction of hops and yeast sourdough and left to ferment for 2-3 hours. The finished drink is filtered and stored in a cold place.

For each national cuisine, a single numbering of recipes is used.
Recipes are made mainly for one serving.
Product weights are in grams.
Mordovian cuisine

Mordovian cuisine is based on vegetable and dairy products. The meat used is mainly beef and pork, occasionally lamb. Poultry dishes and meat by-products are in demand. Favorite national dish - cabbage soup on chicken broth from fresh cabbage. Fish dishes are also popular.

Meat and fish are cooked mainly in their natural form. Mordovian cuisine is reserved about hot spices (vinegar, mustard, etc.), but it uses a lot of all kinds of pickles and pickles. The garnish is in most cases potatoes. Hearth rye or wheat bread is popular.

Dairy products are very distinctive, have a unique taste, such as Chapamo Lovsa - a thick, tasty, cream-colored drink.

For dessert, fruits, jelly, compotes are served. Very common thirst-quenching drinks are poses and aryam.
Mordovian cuisine recipes
1. Shchi with fresh cabbage chicken
Shredded cabbage and potatoes, cut into slices, are placed in boiling chicken broth and boiled until tender. At the end of cooking season with onions and carrots, sauteed in butter. Serve with a clove of garlic.
Fresh cabbage 125, potatoes 80, onions 24, carrots 25, butter 10, chicken 46, garlic 2.

2. Cebar shurba (good ear)
Small river fish are cleaned, gutted, gills are removed, washed, poured with water and boiled until cooked, then it is kneaded, the broth is filtered and put on fire again. Pieces of large river fish, onions (whole heads) are placed in the boiling broth. Shortly before readiness, add salt, black pepper, bay leaf. If desired, the ear is prepared with potatoes.
Small river fish (carp, ruff, gudgeon) 100, large fish 125, onion 35, bay leaf, pepper, salt.

3. Liver soup
Sliced ​​potatoes are dipped into the boiling bone broth. After the broth boils again, put chopped onion, chopped into cubes and lightly fried liver, breaded before frying in flour, salt, pepper, bay leaf and bring to readiness. When serving, put butter on a plate.
Beef bones 25, liver 60, potatoes 125, onion 35, flour 5, butter 10, bay leaf, pepper, salt.

4. Starch noodle soup
Potato starch is diluted in milk, an egg, sugar, salt are added, mixed and baked in a pan in the form of thin pancakes. Cool them, cut into strips and dry.

Prepared starch noodles are poured into boiling milk, salt and sugar are added. Butter is added to the finished soup.
For noodles: potato starch 100, milk 190, egg 1/5 pcs., sugar, salt;
for soup: milk 390, ready-made noodles 125, sugar 5, butter 10, salt.

5. Pianti
Beef (brisket, shoulder blade) is cut into pieces of 50 g each, fried in a pan, transferred to a saucepan, poured with sour cream sauce with garlic and stewed until tender. For the sauce, the flour is lightly fried, diluted with broth or water and poured into boiling sour cream. Cook, stirring, for 8-10 minutes, then season with salt and grated garlic.
Meat 125, ghee 10, flour 5, sour cream 30, broth 30, garlic 3, salt.

6. Tuvon syvel maxo marto (liver fried with pork)
Pork and liver are cut into cubes and fried until tender, sautéed onions are added, salted and peppered. Served with fried potatoes.
Pork 45, liver 35, onion 20, fat 5, garnish 150, pepper, salt.

7. Villager
Diced offal and meat are placed in a serving pot, onions are added, sprinkled with salt and stewed until tender. Pickled cucumbers are served separately.
Liver 70, heart 100, lungs 90, meat 100, onion 30, carrot 10, salt.

8. Baked egg
Eggs are washed, put in a pan and put in the oven. You can also bake cracked eggs.

9. Pose (drink)
Sugar beets are cleaned, chopped, poured with water and stewed for a day. After cooling to room temperature, rye flour is introduced and the mixture is malted for 6 hours. Boiled water is poured in, brought to a boil, removed from heat, cooled and filtered. On the same wort, yeast is bred with a small amount of rye flour and sugar. Then the wort is combined with a decoction of hops and yeast sourdough and left to ferment for 2-3 hours. The finished drink is filtered and stored in a cold place.
Sugar beet 300, rye flour 40, malt 20, yeast 2, hops 1, sugar 20, water.

10. Aryam (drink)
Sour milk is diluted with cold boiled water. Serve chilled.
Sour milk 100, water 100.

11. Pure (honey)
Honey is bred in boiled, slightly warm water, put yeast and put for fermentation in a warm place for 4-5 days. Then strain and cool. When serving, add honey.
Honey 250 (including 75 g to add), water 600, yeast 25.

Mordovian cuisine is the cuisine of the Finno-Ugric people of Mordva, predominantly living on the territory of the Republic of Mordovia, which is part of Russian Federation. Here you need to make a reservation that in fact the Mordovians are divided into two sub-ethnoses - Erzya and Moksha. So, when we say Mordovian cuisine, we mean the cuisines of two peoples.

On the formation of Mordovian cuisine big influence rendered a way of life and a special way of life, which the Finno-Ugric peoples have been leading since time immemorial. Historically, the Mordvins, first of all, are a people of gatherers, hunters and fishermen, and only then are plant breeders and livestock breeders. Therefore, most of the diet of Mordovian cuisine consists of dishes, the ingredients for which were either collected or caught in nature. It is also worth noting that during the formation of the Mordovian cuisine, people were pagans, and this implied a special attitude of the Mordovians to nature. For example, those who fished during spawning or harvested fledgling young of wild animals could easily be expelled from the community or even executed.

It is also worth noting the existing influence of Russian cuisine. In particular, it brought such products as tomatoes and potatoes.

Featured Products

plant food

The most popular plant foods in Mordovian cuisine are various herbs, grains and vegetables. Until the 19th century, the turnip was the leader of Mordovian cuisine, but with the advent of potatoes, its role became less and less. Cabbage was also very popular. Usually it was grown in large quantities, which made it possible to eat it not only in the warm season, but also to harvest it for the winter. Pumpkin and beets were often used to add sweetness to dishes. But carrots were considered children's food - they were usually given to children as a dessert in their raw form.

Many modern farms grow cabbage, cucumbers, potatoes, garlic, carrots, beans, beets, turnips, radishes and pumpkins. In summer and autumn, a lot of fresh fruits are eaten.

Another of the pillars of Mordovian cuisine are mushrooms. Knowledge of the secrets of cooking certain types of mushrooms allowed the Mordovians to use almost all types of mushrooms for food, without dividing them into edible and poisonous. Mushrooms were boiled, salted, fried, pickled and dried.

Cereals have always occupied a special place in Mordovian cuisine. Finno-Ugric tribes mainly used wheat, barley, spelled and rye.

Meat and fish

Fish is the most significant product of Mordovian cuisine. Fish dishes in Mordovian cuisine are prepared using a variety of culinary techniques. Fish is boiled, dried, dried, salted, fermented, smoked, frozen and even served raw. Fish liver, caviar, milk and fish oil were used as ingredients for cooking.

It is very rare to find cuisines where the leader among animal meats is not beef or lamb. Mordovian cuisine is just such an exception, since it once gave preference to hare. The largest number of meat dishes was with hare meat. This is connected, of course, with the hunting past of this people. However, Russian influence also took place here. And this time, unfortunately, negative. The fact is that due to religious prohibitions, hare among Christians was not in use, and accordingly, after the baptism of the Mordovians, the ban extended to them. For some time after the adoption of Christianity, Mordovian cuisine still retained all this wealth of recipes for hare dishes, thanks to people who actually prepared these dishes underground, but over time this heritage was almost completely lost.

In ancient times, horse meat was also eaten, but later it was used only in rituals related to the worship of horses.

For the preparation of modern dishes of Mordovian cuisine, the most common type of meat is beef. It is commonly used as a filling for flour products or as an ingredient in soups. Meat is rarely used as an independent dish in Mordovian cuisine.

From poultry meat, game is most often found in Mordovian cuisine: black grouse, capercaillie, partridge.

Another feature of Mordovian cuisine is the combination of various kinds meat. That is, here a dish can consist of poultry meat and fish, or animal meat and fish, and there are dishes where all three components are found.

Meat and poultry are stewed, baked and boiled. There were no fried meat dishes in the Finno-Ugric cuisine, except for those that were borrowed from the Tatar cuisine in the 19th century. Drying was the oldest method of preservation. Pre-boiled meat was dried in the oven or in the sun. The fat from the broth was collected and used for cooking.

It is also worth noting that the attitude to nature, which we wrote about above, did not allow the Mordovians to carelessly treat food waste from meat and fish. Therefore, there was practically no such food waste here. Everything that can be used for food was reflected in one of the many recipes of Mordovian cuisine.

Dairy

Milk also occupies a large part of the Mordovian cuisine. Milk and drinking V pure form, and used as an ingredient in dishes such as milk noodles. It was also used to make cheese, cottage cheese and dairy products.

Spices

Herbs such as watercress, horseradish, onion, cow parsnip, horsetail, nettle and goutweed were used instead of spices in cooking.

Traditional dishes

Bread

Kshi is hearth bread, the most popular type of bread in Mordovian cuisine. Such bread was baked without a form, on the floor of the oven (called “under”), hence the name. In Mordovian cuisine, it is prepared from both rye flour and wheat, spelled or barley flour. Bread is the basis of many Mordovian rituals.

Soups

Shchi is a traditional Mordovian cabbage soup. Usually cooked in chicken broth with potatoes, as well as onions and carrots. Shchi with chicken (saraz yam) and meat cabbage soup (syvel yam) are distinguished.

Shurba or shtyurba - Mordovian fish soup from river fish, usually cooked with a lot of onions. Shurba is often cooked on a double broth. First, the broth is boiled from small fish, then it is filtered and pieces of large fish are placed.

Balanda is a Moldavian stew made from greens, vegetables and semolina boiled in milk.

Liver soup - cooked in beef broth, with potatoes and pieces of pre-fried liver.

Starched noodle soup is a milky noodle soup made from thinly sliced ​​starched pancakes.

Kalon salved - Mordovian okroshka with boiled fish, being preparedon bread kvass.

Main dishes

Ovton lapat is a national Mordovian dish that can be tasted in any national Mordovian institution. Its name is translated as "bear's paw". But ovton lapat is prepared not from bear meat, but as a large cutlet made from minced meat (usually beef, pork and liver) with onions, eggs and spices. Lapat is decorated with rye breadcrumbs, laying them out in the form of bear claws.

Pachat - traditional Mordovian pancakes. They are made from rye, wheat, millet or pea flour, making them thick and thick, like pancakes. Sometimes boiled potatoes are added to the dough. Pachat is usually served with milk and honey.

Tsemanat - Erzya dumplings with lard as a filling.

Pryakinet - Mordovian dumplings with offal, usually served hot with butter. Pryakinets are also known as "Mordovian boiled pies".

Numolon hiding - traditional Mordovian dumplings with chopped hare.

Selyanka is a traditional Mordovian hearty dish of several types of meat and offal (liver, heart, lungs) baked in a ceramic pot.

Lapshevnik is a Mordovian noodle casserole filled with a mixture of eggs, milk and butter. Noodles are often made from thinly sliced ​​pancakes.

Shongaryam - millet porridge with milk.

Babia porridge or baban porridge is a ritual porridge made from millet, which was prepared on the last day of the bride at home, as well as for a commemoration or christening.

Pianti - pieces of beef stewed in sour cream sauce.

Pushtaz alt is a Mordovian way of cooking eggs, in which washed raw eggs bake in the oven or oven for 15-20 minutes.

Salads and appetizers

Pickled cucumbers are very popular as a preparation for the winter. They are used both as an independent snack and for cooking.

Valdo yakstere viy - Mordovian beetroot salad with pieces of cheese, seasoned with sunflower oil.

Dessert

Topon orishkat - small sweet curd balls deep fried. Favorite children's delicacy from Mordovian cuisine.

Breasts of a young woman - this is how sweet buns with cottage cheese, similar to cheesecakes, are called in Mordovian cuisine. Breasts of a young woman are considered a ritual dessert and are prepared for the groom on the night before the wedding as a symbol that the wife will have breasts full of milk.

Beverages

Rye kvass is a favorite drink in Mordovian cuisine. Prepared from rye crackers and rye flour with yeast and sugar.

Aryam is a cooling drink made from sour milk diluted with cold water.

Chapamo lovsa (or shapama catcher) is a very thick drink made from baked milk. It is usually served with sugar, berries or fruits.

Alcohol

Poza is a low-alcohol drink made from sugar beets with the addition of rye flour, malt, hops, yeast sourdough and water. Previously, the pose was considered a ritual drink.

Pure is a Mordovian low-alcohol drink made from honey with bee bread, similar to beer or wine. In the old days it was considered a ritual drink.

Serving and etiquette

Ritual meals in Mordovia were associated with the agricultural period, family and holidays. For example, millet porridge was not only delicious food, but also a ritual dish at weddings, christenings and commemorations.

Content.

Introduction …………………………………………………………………………..2-3

1.1 Mordva. Basic information…………………………………. ……4-5

1.2 National cuisine of the Mordovian people………………………… 6-15

1.3. Communication Mordoviancuisines with Mordovian rituals…………………….16-21

Chapter

2.1. Compilation of family recipes for cooking Mordovian dishes…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

2.2 Preparation of the Mordovian dish. …………………………..24

Conclusion. …………………………………………………………………….25

Bibliography . …………………………………………………………...26

Applications . …………………………………………………………………...27-31

Introduction

For research work I have chosen a topic "Mordovian national cuisine"because in the complex of life support systems of any nation, one of the key places belongs to food, which is the very first, basic and daily human need.

Relevance. In recent decades, due to the imbalance of the ecosystem in nature, there has been an urgent need to turn to traditional nutrition in the hope that it will have a beneficial effect on the health and life expectancy of both individuals and ethnic communities that unite them. And it is no coincidence that the study of traditional food systems of the peoples of the world attracts more and more attention of ethnographers.

Hypothesis. The nutritional system of the Mordovians provides the ratio of useful substances necessary for the body, contributes to maintaining a balance between the lifestyle, the raw material base of nutrition and the calorie content of products.

Purpose of the study. To identify the national basis of the nutrition system of the Mordovian people.

Research objectives:

1. To study and analyze literary and Internet sources on the traditions of the Mordovians in the food system;

Find out the composition of dishes; methods of preparation, storage of products, preparation of dishes and their consumption; historically established traditions in the nature of nutrition; ethnic specificity of food; festive and ritual dishes; norms and rules of food etiquette; preferences and prohibitions, etc.;

Conduct a study to find old national recipes for cooking primordially Mordovian dishes in our family;

Cook, taste and evaluate Mordovian National dishes.

Object of study. Mordovian national dishes

Subject of study. Recipe features of the preparation of individual dishes of the Mordovians.

Research methods:

Theoretical - analysis of literature and Internet sources;

Search engines - search for recipes, conversations with native Mordovians;

Practical - cooking, tasting and evaluation of traditional Mordovian dishes.

Chapter 1. The history of the development of the Mordovian national cuisine.

1.1 Mordva. Basic information.

Approximately 2 million 700 thousand people belonging to the Finno-Ugric ethnic groups live on the territory of Russia. This group includes 13 indigenous Russian peoples. Mordva of them is the most numerous. According to the latest census, the population of the Mordovians amounted to 845 thousand people. And only 284 thousand live in Mordovia. Most of the Erzi and Moksha chose Samara, Penza, Orenburg, Saratov, Chelyabinsk regions, Moscow and the Moscow region as their place of residence. Large Mordovian villages are located in Bashkortostan, Tatarstan, Chuvashia. The Republic of Mordovia is located in the center of the European part of Russia in the Volga and Sura basins. The territory of the republic is 26.2 thousand square meters. km. The length from west to east is about 280 km, from north to south from 55 to 140 km. The capital of the republic is the city of Saransk (317 thousand people), located 600 km from Moscow. State languages- Mordovian (Moksha, Erzya) and Russian. The Mordovian language belongs to the Finnish group of the Ural-Altaic family, it is spoken for 1/3 of the population of the republic. The last population census showed that among the representatives of the Finno-Ugric peoples of Russia, the Moksha and Erzya account for the most "loss" (there were 228,000 fewer of them than according to the 1989 census). The dominant religion of the population of the republic is Orthodox Christianity. Mordovia is an industrial-agrarian region. In the Mordovian Republic, electric and optical cables, wagons, excavators, dump trucks, cement, light bulbs, devices for medical preparations, and televisions are produced. The nature of Mordovia is extremely diverse. These are rich forests interspersed with forest-steppe, rivers and lakes, swamps and sands, chalk mountains and soft outlines of black earth regions. Agro-climatic resources Mordovia are favorable for the development of many branches of agriculture. There is enough heat to grow winter rye, spring and winter wheat, oats, potatoes, fodder crops. Erzya and Moksha from century to century were able to pass on their skills, original culture from generation to generation. Since ancient times, the people of the Mordovians were able to grow crops of rye and wheat. Much was extracted from forest resources. The history of Mordovia is closely connected with the history of Russia. Mordovia became Autonomous in 1930. In 1934, it was transformed from the Mordovian Autonomous Region into the Mordovian ASSR, which in 1990 was proclaimed the Mordovian Soviet Socialist Republic. Since 1994 it has been called the Republic of Mordovia. The current Constitution of Mordovia was adopted on September 21, 1995 by the Constitutional Assembly of the Republic of Moldova. Among all the main wealth is people.

Among the celebrities: scientist Makar Evseviev, sculptor Stepan Erzya, singers Lidia Ruslanova and Illarion Yaushev. From the Erzya-Moksha people came the world hockey star Alexander Ovechkin,

champion of the international boxing competition Oleg Maskaev, multiple champion in the Olympics Alexei Nemov, Olympic champions Alexey Mishin, Denis Nizhegorodov, Olga Kaniskina, Valery Borchin. Mordovia became the venue for the first International Festival of the Finno-Ugric peoples, which took place in the republic in the summer of 2007. The significance of this event was the presence at this forum of Russian President Vladimir Putin, Finnish President Tarja Halonen and Hungarian Prime Minister Ferenc Gyurcsany.

1.2 National cuisine of the Mordovian people .

The main principles of the culinary approach of the Finno-Ugric people in general and the Mordovian people in particular, to the principles of selecting raw materials, to the methods of its culinary processing, to the composition of dishes, were associated in the past with religious beliefs, ideas, customs, with the conditions of special management, with fishing and hunting forest animals and birds. The Finno-Ugric tribes settled along the banks of the rivers, often moving their temporary camps, with the exception of those that settled on convenient fishing grounds. In the upper reaches of the rivers, the Finno-Ugric tribes, as a rule, did not settle, and the lower and middle reaches were divided between different tribes of the same people; one nationality occupied the basin of a large river with all its tributaries. Therefore, a distance of 300-500 km was common for a hunter or fisherman's "walk", it was covered in the summer along the river, on boats, and in the winter - by freezing on skis. A small, sparse population constantly controlled a vast territory and developed it only extensively. Until the 18th century, the Mordovians - and the Finno-Ugric peoples in general - did not have firearms, and the main economic rule for thousands of years was to maintain the abundance of nature, an extremely careful, sparing attitude towards it, and to keep the animal world unafraid. The upper reaches of the rivers remained inviolable, sacred and inaccessible. For almost a third of any river from its source, it was impossible to fish, beat an animal, destroy trees, and even pick berries and mushrooms. So for centuries, huge, impenetrable forest spaces were preserved in the Trans-Volga and Cis-Urals. Catching fish during spawning or destroying young forest game was considered among the pagan Finno-Ugric peoples as the gravest crime. Disobedient, according to customs, were expelled from the tribe or most often executed, making sacrifices to the gods. The difference in the names of dishes among Moksha and Erzi in most cases is not related to the difference in the technology of their preparation. The specifics of the diet of the Mordovians in various areas of their settlement were affected by the natural and geographical environment of the regions. In terms of food raw materials, traditional Mordovian cuisine, as part of the general Finno-Ugric cuisine, is very simple, healthy, but now relatively difficult to access: red fish, caviar, river fish, hare, elk; berries: cranberries, wild strawberries, blueberries, cranberries, kumanika, crowberries, cloudberries; mushrooms; game: capercaillie, black grouse, partridge, hazel grouse; honey, forest herbs. The abundance of fish and game, the diversity of their species composition is reflected in the peculiarities of the cooking of the Finno-Ugric peoples. Kal fish (m., e.) was one of the main types of food raw materials. But fish dishes differed not only in the degree of culinary processing of a particular fish, in that it was eaten raw, frozen, dried, dried, sour (pickled), salted or boiled, but also in that different types fish had different tastes and were prepared in different ways, different methods . In addition, it was possible to use their offal in different ways - liver, caviar, milk, fat. Hence the huge variety of fish dishes. For centuries, the selection of culinary raw materials was also influenced by such a factor as the limited means of catching forest animals and birds. Snares and traps were the main fishing gear. Therefore, they caught mainly forest birds - capercaillie, black grouse, partridge, and from animals - hares. Large animals like the bear and even the elk were practically inaccessible until firearms appeared. Therefore, the bear and the elk were considered sacred animals, the masters of the taiga. They have not been hunted for a long time. The national meat of the Mordovians, Maris, Permians was hare. According to Russian religious rules, until the 19th century, this meat was considered unclean, so the Finno-Finns, after the forced adoption of Christianity, often made hare dishes “underground”, which is why their national technology was lost over time. The combination of meat and fish or even meat, fish and poultry in one dish is typical for Finno-Ugric cuisine and is not found in other national cuisines. So, for example, the Sura Mordva-Erzya uses poultry and fish in one soup, and still makes sterlet shurba on chicken broth on exceptionally solemn occasions. Meat and poultry were stewed, baked and boiled. The traditional national cuisine of the Finno-Ugric peoples does not know fried dishes. Only Mordovians and Mari borrowed from neighboring Tatars at the end of the 19th century. some fried meat dishes, but only boiled or stewed dishes are typical for national cuisine, or rather, stewed meat and fish in combination with separately cooked boiled or steamed (stewed) vegetables (parenki). Beef, lamb and pork were harvested for future use in several ways. One of the ancient methods is drying. Pre-boiled meat was dried in the oven or in the sun. The lard that emerged during cooking was collected and used for food. Other dishes were prepared on the broth. Salts were also used. Without separating the meat from the bones, it was put into a tub in pieces weighing from 1 to 1.5 kg and sprinkled with salt. They also salted lard for future use and smoked ham. The meat was also stored frozen. Livestock products were mainly used for the preparation of ritual and festive dishes. Meat sivol syvel (m., e.) boiled as an independent dish was used quite rarely. More often it was used as a filling for flour dishes. The meat was also used for making soups (shongaryam, m., yam, e.). It was also stewed with potatoes and cabbage. Liver was mainly used for stuffing pies, dumplings, but it was also sometimes used for cooking first courses. Heads and legs went to the cold. The “golden beard” dish was prepared from the pig’s head: the head was boiled, then dried in a frying pan in the oven, before being served on the table, a painted egg and a steamed birch twig with leaves were put in the mouth, a bunch of red-dyed beards was spread under the pig’s head from below. thread color. This dish was prepared for Christmas and was also known among the Russians of the Ryazan, Tambov and Penza regions. Interior fat was melted or salted. It was fried on it, it was added to the first dishes. Chicken eggs al (m., e.) played a significant role in the traditional diet of the Mordovians. More often they were consumed hard-boiled, they were put in food as a seasoning, and they also made scrambled eggs. A special place was given to scrambled eggs in prayers. It was prepared at home or directly at the place of prayer on large dampers and was called "worldly". Eggs were considered a symbol of fertility. The intestines of domestic animals were widely used. After cleaning and washing, they were either simply boiled in a pot or stuffed with millet porridge mixed with fat and fried onions and simmered in lard. The blood of animals was fried, used as a filling in the preparation of homemade sausages. Mordovians-Moksha used to prepare fried meat with onions - shanyapt - for a wedding or for the celebration of the birth of a child. As a festive and wedding dish, Erzya used a similar dish - a peasant woman (fried meat and liver with spices). In the ritual food of the ancient Mordovians, there was also horse meat, but with the adoption of Christianity, it almost fell into disuse, being preserved only during a special “prayer” dedicated to horses. From vegetables, radishes and turnips can be considered national for the Finno-Ugric peoples, from herbs- watercress, horseradish, spoon grass, onion, sarana, cow parsnip, horsetail (Permian subspecies), nettle, young gout. Cannabis oil was obtained from hemp seeds (m.), chanceroy (e.). It has been used to prepare so many dishes. Many farms grew cabbage, cucumbers, potatoes, garlic, carrots, beets, turnips, radishes, pumpkins. In summer and autumn, most vegetables were consumed fresh. For the winter, cabbage was fermented in large tubs, and it usually lasted until the next harvest. Cucumber pickle was used with many dishes. Beets and pumpkins were consumed steamed and often replaced sugar. Carrots were usually given to children raw. Shchi capsta lam (m.) was cooked from potatoes, cabbage, sorrel. Soups were prepared from millet with the addition of a small amount of potatoes Shongaryam (m.), Vecayam (e.) Until the 19th century. turnip occupied a large place in the diet. It was also eaten boiled. From the second half of XIX V. a significant place in the food of the Mordovians began to be occupied by the Modamar potato (m., e.). It was usually boiled in its skin and then peeled. After that, it was crushed, adding butter, milk, cream. Sometimes crushed or chopped potatoes were fried or stewed in an oven. It was eaten with brine, cucumbers, cabbage and mushrooms. Noodles were made from potato starch. Quite late, the Mordovians met tomatoes. This culture is borrowed from the Russians along with the name. Mushrooms are also an essential element of the national diet. As a rule, they are boiled, rarely fried, but most readily salted, fermented and dried. A special place in the cooking of the Finno-Ugric peoples is occupied by the use of grain and cereals from it. Mordvins and Maris, who are closely related to the peoples of the Lower Volga region, prefer millet, although barley, spelled and rye (black porridge) have also long been considered the main raw materials for making porridge - highly boiled porridges, then diluted with water, butter or hot milk, with adding forest herbs and onions. Particularly revered in the composition of Mordovian food were ritual dishes, closely associated with individual moments of the agricultural cycle, as well as family and public religious holidays. In particular, millet porridge was not only a gourmet dish during a wedding, christening, commemoration, but a special molyan - baban kasha (baby porridge) was also associated with it, and in an Erzya wedding, the last day of the bride’s stay at her parents’ house was called kashado yarsamo chi (porridge day), from which the wedding began. According to tradition, when laying the mat of a new house being built, the owner walked around the log house with millet porridge, which symbolized longevity. For christening, they cooked milk millet porridge, which, like eggs, was considered a symbol of fertility. Each participant in the christening, having tasted it, congratulated the parents on the addition to the family and expressed the wish for the newborn to live as many years as grains of porridge in a pot. From the grain of the new harvest, Mokshans cooked porridge for cham. The grain was ground, thrown into boiling water and boiled in a pot to the required density, after which it was flavored with hemp oil and served at the table. Kulaga (m., e.) was close in preparation technology. It was prepared from malt, which was fermented and steamed in the oven. A feature of the use of grain is also stuffing pork intestines with steep porridges (mainly millet) and frying them in lard. In terms of the nature of food raw materials, dishes such as flour jelly - oatmeal, pea, rye - are close to cereals and gruels in terms of the nature of food raw materials. For the preparation of oatmeal jelly, oatmeal was used, which was kneaded in water, allowed to settle, then filtered and boiled with the addition of salt. Pea jelly was flavored with vegetable oil. It turned out to be a kind of soup. Later, with the spread of potatoes, they began to prepare starch jelly in milk and water. In the XV-XVII centuries, the Finno-Ugric peoples, as a result of expanding contacts with Russians and Tatars, got acquainted with wheat flour. However, until the 18th century, flour was imported, not locally produced, which means that it is consumed in a limited way, and this encourages the creation of special meat and dough dishes, where the dough part is carefully dosed, so that it does not exceed the meat part. So, in Mordovian cuisine, small pieces of bacon are covered with dough, and the “dumplings” obtained in this way are boiled and fried, getting a typical national dish tsemart. The favorite dish of the Mordovians is pancakes pachat (m.), Pachalkset (e.) Made from rye, wheat, millet, pea flour. Usually pancakes were made very thick. They ate them with milk, butter, honey. In order for the pancakes to be soft and fluffy, starch or mashed boiled potatoes were added to the dough. They were eaten with milk, butter, honey. At the beginning of the 20th century, they were replaced by thin pancakes made from unleavened dough. Some ritual flour products were adopted by Mordovians after conversion to Christianity. So, in March, “larks” were baked, and on Wednesday, in the fourth week of Lent, “crosses” were baked into which coins, crosses, coals, grains were baked. On Ascension, cakes were made, on which transverse stripes were applied, which symbolized stairs. Pancakes were baked on Maslenitsa. An important place among the traditional dishes was occupied by noodles. It was cooked in water or milk from rye, later - from wheat flour or from starch with the addition of flour. The liquid mass was poured into a hot frying pan and put in the oven, the resulting thin baked pancake was cut into small strips. Mordva-moksha made navsemat (dumplings) from sour, steeply kneaded dough: the dough was rolled out in a long strip, then small pieces were pinched off, dipped in hemp oil, put in a pot, cooked in an oven. Salmat was prepared from unleavened dough (m., e.). Pieces of it were rolled into balls and thrown into boiling water. An important place in the nutrition of the Mordovians was occupied by the milk of Lofts (M.), Lovso (E.). They made cheese, butter, cottage cheese from it. It was most widely used for making sour milk shapama loftsa (m.), chapamo lovso (e.). In poor households, it was usually prepared from skimmed boiled or baked milk, which was cooled to a steam temperature and mixed with sourdough - old yogurt. Having kept the milk in a warm place until thickened, it was taken out to the cellar. Sour milk was eaten with bread, potatoes, cereals, served with pancakes. A drink was made from sour milk - iryan, with the addition of salt. For longer storage, a pressed mass was made from sour milk - koltsyagat. It could also be diluted with water or milk, in which case the drink was called suzma. Milk was used to make cottage cheese (topo, m., e.), butter (wai, m., oh, e.), in some places, Samara Mordvinians made cheese - cool. Mordva prepared cheese of two varieties. In the first case, the cheese was cooked steep and hard. Sour milk was poured into a linen sleeve, and then oppression was placed on it. In the second case, the cheese was churned in jars, and cow's butter was poured on top so that it was always soft. From cow's milk of the first milk after calving, Mordva-Moksha cooked a kind of cheese - michke. The solid, frozen mass with a salty aftertaste resulting from boiling was cut into pieces and eaten with bread. When preparing butter, sour cream was heated in an oven, water was drained and butter was churned in an open or closed container (pakhtalka). The buttermilk remaining after separation of the butter was eaten with potatoes and used as a drink. Gardening was poorly developed, so the sweet table is relatively modest - mostly wild plants were used in the diet: viburnum, bird cherry, berries, sorrel. They were eaten fresh, dried, made stuffing for pies. National confectionery products include pies with grated dried bird cherry, with fresh viburnum (Chevchelen-pryakat) and pies with sorrel, slightly sweetened with sugar or honey. Honey was widely used (sugar was almost never used before the revolution). On the basis of honey, Mordovians (and Maris) created national ritual and festive dishes. It was also used as a medicine. Various drinks were prepared from beekeeping products: honey mash, the most ancient drink (hoppy beer) - pure (the secrets of which have been lost in our time). Pure was a ceremonial drink and was always part of the sacrificial food during prayers. Sacred puree was made from a mixture of honey, hops and barley. Only beetroot mash has come down to us - a pose that has become a national drink. It is associated with the collection of forest hops. This additive largely determined the originality of the folk drink, which is personified with cheerfulness and health. Raising a thicket with a pose, it was not in vain that they exclaimed: “You drink the Mordovian pose - you will gain health!” It happened before every big holiday. And if the hostess was not lazy, then on weekdays they drank a pose. There would be only sugar beets, and even late - so affectionately called Moksha braga - any woman could cook just recently. The pose not only quenches thirst, but is also satisfying. So they say about her: drink a lot - eat a little! It is also useful in the sense that it does not intoxicate, but amuses. “If you drink a pose, you will make half the trouble, if you drink vodka, you will completely disappear,” says a Mordovian proverb. The pose both in joy - a wedding, and in sorrow - a feast - has always been in honor. Among the Mordovians-Moksha there was a custom - avan pose (women's braga), which was done in the spring, a week after Easter. Women from about 30 households gathered in one large house, taking with them eggs, bread, pancakes, flour for making mash, and brewed this drink together. When it was ready, a collective feast began, during which wishes were expressed in good harvest grains. It all ended with the solemn transfer of a jug of mash from the house where it was prepared to the house where next year this ritual will be repeated. Of the non-alcoholic drinks, kvass was widely distributed. Sour milk diluted with water and buttermilk were often consumed. Tea in the Mordovian village has become widespread relatively recently. Currant leaves, lime blossom, oregano and other herbs were also brewed. Many ritual dishes were prepared for the wedding. Let's especially note the largest, main pie luksh, which was baked by the groom's mother and went to treat the bride's relatives along with the wedding train that was going for the bride. It was baked from sour rye dough or wheat flour with a filling of 7-12 layers: the bottom layer of millet porridge, then from cottage cheese, boiled chicken, chicken eggs or scrambled eggs and so on made up special layers. The top of the pie was necessarily decorated with figures of birds baked from unleavened dough, stars, an apple branch, colored threads, ribbons and beads. Of the other wedding pastries, one cannot fail to mention the special pies of the “breast of a young woman” stuffed with cottage cheese, which accompanied a special prayer in the groom’s house, during which they asked the supreme god Nishke so that the young woman would have a lot of milk and give birth to seven sons and the same number of daughters. Bread (kshi, m., e.) was baked mainly from rye and wheat flour, less often barley and oat flour. They baked it from sourdough sourdough. The dough was laid out in molds or simply placed on cabbage or other leaves. On holidays, cakes were made from rich dough mixed with sour cream, butter, eggs (kopsha, m., sukorot, e.). In addition, they baked pies with various fillings (peryakat, m., pryakat, e.): vegetable, meat, berry, porridge, potatoes, etc. The matchmakers took the health bread with them and put it on the table in the bride's house, starting the matchmaking ceremony: it was placed at the bottom of a large dugout tub (parya) with the bride's property (dowry) before sending her to the groom's house. The daily diet of the working peasantry in the past was monotonous and poor, especially during frequent fasts. Only on Sundays and major holidays did they try to diversify the food: they baked pancakes, pies, cooked dumplings (although in general dumplings were cooked extremely rarely, they can be classified as seasonal dishes: porridge, potatoes, cabbage were used to stuff dumplings, in the Saratov province, dumplings were pieces of unleavened dough with cabbage, boiled in water with the addition of a small amount of flour), made scrambled eggs. Food was taken three times a day. Breakfast was not much different from lunch. Usually, soup or noodles and potatoes, jelly, salma were cooked for breakfast. Lunch consisted of cabbage soup or soup, porridge, and often also potatoes. For dinner, they ate, warming up, the remaining dishes from lunch or boiled potatoes. Food was prepared for the whole day in the morning in the oven, which was stoked once. The mother-in-law cooked food, and in large families other women helped her. The duties of the daughters-in-law included providing the kitchen with firewood and water. The Mordovians did not practice separate food for women and men, which existed among many peoples. Usually meals were made by the whole family, at a common table.

1.3 The relationship of Mordovian cuisine with the rituals of the Mordovians.

Traditional food as an integral part of the material life support of human existence is of great interest in terms of studying the everyday culture of any ethnic community. It is of interest to researchers of ethnic culture not only from the point of view of the technology of its preparation, but also as a phenomenon of everyday life, reflecting the behavioral and cultural-ritual aspects of people's behavior.

Food as a phenomenon of everyday culture is associated with the satisfaction of the vital needs of any ethnic group. The traditional food system is a kind of ethnic marker and serves as one of the sources for studying not only the history of the people, but also the mechanism of the functioning of the cultural heritage of ethnic groups in modern conditions.

The traditional Mordovian cuisine depended on the products obtained on the farm, and was determined by the main occupations of the people: agriculture and animal husbandry. Gathering, fishing, hunting and beekeeping products have served and continue to serve as an aid in nutrition. Mordovian food is distinguished by the originality of the preparation of dishes, their taste and design, the richness of national traditions dating back centuries. long time the Mordovians retain its national forms, namely: the composition of dishes; methods of preparation, storage of products, preparation of dishes and their consumption; historically established traditions in the nature of nutrition; ethnic specificity of food; festive and ritual dishes; norms and rules of food etiquette; preferences and prohibitions, and much more. Mordva used earthenware and wooden utensils. Perhaps this gave the dishes an unusual taste. Later, metal and glass household utensils are replacing ceramic. Rye, millet, barley, oats, wheat, millet were sown on the fields, potatoes were planted. Turnips, radishes, cabbages, carrots, beets, pumpkins, cucumbers, onions, garlic, etc. were grown in vegetable gardens. remained practically unchanged, new crops appeared, such as tomatoes, zucchini, eggplant, beans, bell peppers, etc.

Since ancient times, Mordovians have eaten bread (kshi).

Bread occupied an important place in the traditional diet of the Mordovian family. He played a major role in rituals, family celebrations. Good guests were greeted with bread and salt, they went to woo a bride, predict fate. All the main magical properties of food were associated with bread, primarily ensuring fertility. Bread was also considered a symbol of health and prosperity. Therefore, they prayed over him for the happiness and health of the newborn during the rite of kshin ozondoma (m.), kshin oznoma (e.) - prayers over bread arranged on the baby's birthday. The crust of this bread was placed next to the child, it was believed that it protects from the evil eye. Currently, this ceremony is no longer performed. The midwife lifted the loaf above the table and uttered the following words:

Let the child be happy

Will grow big

Find a mate.

As a symbol of wealth, bread was used when moving to new house. It was considered finally inhabited after the hostess baked the first loaves in the oven. After that, guests were invited and one kudon ozks (m., e.) was held - a prayer in the new house. In the middle of the table they put bread and salt, lit candles and prayed to God:

Lord, breadwinner, accept us!

Don't be scared, don't get angry.

Yurtava with us

We will live here now.

Bread was present at almost all stages of the wedding cycle: the parents of the bride and groom blessed the young with bread and salt; the loaf was placed in a dowry chest; they touched the head of the young woman three times during the ceremony of giving her a new name.

More often bread was baked from rye flour, and on holidays - from wheat.

In the past, it was baked with the addition of quinoa. For example, if quinoa was added to the dough for bread, then it was called marchon kshe, and if grated potatoes were added, then it was called modamaren kshe. Everywhere they made "tyuryu" from the remnants of bread, crusts, crackers, crumbling them into kvass, milk or yogurt.

In addition to bread, various products were baked that made up everyday, festive and ritual food: pies, donuts, flat cakes, cheesecakes, etc. Pies (pryakat) were baked mainly from yeast dough various shapes(open and closed) and with different fillings: vegetable (beets, carrots, potatoes), meat, mushroom, fish, berries (lingonberries, strawberries, viburnum, raspberries), as well as using cereals and cottage cheese.

For a prayer in honor of the midwife "bulaman-molyan", the children whom the midwife helped to be born brought her pies with millet porridge and poppy seeds, as well as two sieve loaves. Approaching its gates, the mother and children sang:

Pray, mother

Let's go to you

Let's wear a lot

Bread and salt

Pork and beer

Pirogov, loaves

Pancakes were widely used as ritual food. They were an integral part of the oil rituals. To welcome spring, they baked pancakes in the form of a magpie (syazgan pachat). Before going out to the hillock, the old woman took one of the pancakes, smeared it with oil and sang a song:

Chikor, chikor, magpie,

I will oil you

I will smear smooth feathers,

To make them shine better

I take you to the hill

Together with the daughter-in-law to the skating rink.

There sing to my daughter-in-law

His Sorochinskaya song.

Pancakes were the obligatory food of the Mordovian wedding. They were treated to the bride's girlfriends, who came to her to help prepare wedding gifts, to treat the participants of the ceremony dedicated to inspecting the groom's household - kudon vanoma (look at the house). Travelers themselves brought them in large numbers. Until now, the custom has been preserved, according to which, on the second day of the wedding, the young woman had to bake pancakes. Her culinary skills were appreciated by the guests present. On the same day, she was introduced to her husband's deceased ancestors, to whom she presented various gifts, including pancakes, while saying: “Great-grandfathers and great-grandmothers, may your blessing be! So we took a daughter-in-law - love her ... Here are her gifts - honors ... Here they baked pancakes for you ... ".

Until now, pancakes are an indispensable part of the funeral meal, the wake begins with them, while they say: “Great-grandfathers and great-grandmothers! May your blessing be upon us! Shake off the dust of the earth. For you, we baked pancakes, cooked mash. Come, drink and eat..." According to tradition, funeral pancakes are carried home, brought to the grave, to the church. The custom of distributing them to the poor was widespread.

In family rituals, Mordovians used small cakes made from unleavened dough. So, before the first laying of the child in the cradle, the grandmother from the mother's side put specially baked cakes at her head. When they were baked, she said: “Let him be a plowman,” if a boy is born, and at the birth of a girl, “Let him be a spinner.”

Cakes were also used in wedding rituals. One of the rites was called syukoron oznoma (prayer of cakes). It usually took place on the third day of the wedding. The bride took out from her chest (other tablecloths), a large cup with cakes brought to her on the eve of her departure by relatives, which was placed on the table. Turning to the gods, they prayed with the words: “The guardian of the silver house! So we took a young woman - love her so that she walks around your house. Here are her gifts for you (points to the tablecloth and towel), so that her hands rise for yarn, so that she goes to bed late in the evenings, gets up early in the morning. At the end of the prayer, the cakes were divided into pieces and distributed to all those present.

Livestock products were mainly used for the preparation of ritual and festive dishes. Meat sivol syvel (m., e.) boiled as an independent dish was used quite rarely. More often it was used as a filling for flour dishes. According to ethnographic data, pork was a ritual food.

As a festive and wedding dish, the Erzya prepared a peasant woman (fried meat and liver with spices).

Beef, lamb and pork were harvested for future use in several ways. One of the ancient methods is drying. Pre-boiled meat was dried in the oven or in the sun. The lard that emerged during cooking was collected and used for food. Other dishes were prepared on the broth. Salts were also used. Without separating the meat from the bones, it was put into a tub in pieces weighing from 1 to 1.5 kg and sprinkled with salt. They also salted lard for future use and smoked ham. The meat was stored frozen and smoked.

Chicken eggs (al) played a significant role in the traditional diet of the Mordovians. Eggs were held in high esteem by the Mordovians. They usually went on sale. In addition, ritual food was prepared from them, they fed children, treated guests, and brought them as a treat to children. The Mordovian population knows baked, soft-boiled and hard-boiled eggs. Cooked scrambled eggs with milk. They were also used as a condiment in soup, potatoes, fish, etc.

The Christian religion had a noticeable influence on the daily and festive ritual food of the Mordovians. Most Mordovians still observe fasts throughout the year. As in the past, at present, during fasting, lenten soup, jelly, bread, porridge, boiled and raw vegetables (boiled potatoes with butter, salted cabbage), i.e., mostly vegetable food, are frequent dishes on the table. Fish can only be eaten during certain holidays (Palm Sunday, Annunciation, Transfiguration, etc.). As a rule, fasting is observed by the elderly, although recently this phenomenon has also been observed among young people.

Chapter 2. The study of Mordovian national dishes.

2.1. Drawing up family recipes for cooking Mordovian dishes.

For several generations, recipes for cooking dishes of ancient Mordovian cuisine have been passed down in our family. My grandmother Vantyaksheva Maria Ivanovna knows a lot of recipes and often cooks various Mordovian dishes. Some of them are everyday, some are prepared for holidays or some special occasions and events. In my work, I examined some of them and compiled for myself a collection of recipes for Mordovian dishes from the words of my grandmother.

An important place among the traditional dishes of the Mordovians was occupied by noodles. It was cooked in water or milk from rye flour, later - from wheat flour or starch with the addition of flour. The liquid mass was poured into a hot frying pan and put in the oven, the resulting thin baked pancake was cut into small strips. Lapshevnik is a modest food (food during fasting), they cook it for a commemoration.

In our family, noodles are made from homemade noodles. This is my favorite dish. Grandmother and mother always cook this dish for Easter.

(Annex 1)

Have you tried Mordovian saraz yam (cabbage soup with chicken)! Usually such cabbage soup is prepared in the fall, when cockerels grow up and all kinds of food ripen in the gardens. And syvel yam - meat cabbage soup! They already come, ready from early morning, but my grandmother leaves them in the oven for the whole day in a sealed container. And when lunch time comes, cabbage soup is taken out of the oven and the house is filled with a pleasant appetizing smell. The cabbage soup got tired, the meat was boiled, and it itself acquires a specific, special flavor. Grandmother bakes homemade bread for tasty cabbage soup.
Mordovian bread and pastries are a subject for a whole study, this people bakes so much. Bread (kshi) is the basis of nutrition. They still try to bake it at home, from pure rye flour. Bread was given a big role in all rituals: wedding, funeral, calendar.

My grandmother bakes bread and pies with different fillings every Sunday, and I especially like it when she does it in the oven.

(Annex 2)

In Mordovia, hodgepodge is called selyanka, but this is not at all the dish that is described in cookbooks under this name. Even Vladimir Dal equated: hodgepodge = villager. He even clarifies that the word “selyanka” itself comes from the word “salt”, and not from “village”, although this is the first thing that comes to mind. Both of his words mean a hot stew with meat, cabbage, onions and cucumbers. In the Mordovian village woman, unlike her Russian namesake, there is neither cabbage nor cucumbers. Although, pickles are sometimes served separately. The main component of this very popular Mordovian dish is light. Without him, that's for sure - a villager is not a villager. It is the light that gives the dish a unique and memorable taste. We prepare such a dish when a pig is slaughtered. It is incredibly easy to prepare.

(Annex 3)

Also, my grandmother prepares for the winter all kinds of pickles, pickles, jams, compotes, which we eat with pleasure.

Another favorite dish my grandmother cooks on weekends is kaymak. This is an open pie stuffed with potatoes and cottage cheese. The basis of this pie is a yeast dough, and a filling of cottage cheese and mashed potatoes is laid out on top. When grandmother cooks such a pie, we gather at the table as a large and friendly family. It is very tasty with milk, but it is also possible with tea.

(Annex 4)

My grandmother also knows how to cook beet kvass.

Here I have listed far from everything that she cooks. She makes very tasty millet porridge, pancakes, bear paws, various stews, etc. I really like Mordovian cuisine, so I plan to supplement my recipes in the future.

2.2 Preparation of the Mordovian dish.

I love to cook, and I can already cook these on my own. simple meals like scrambled eggs, scrambled eggs, fried potatoes, muffins and biscuits. But I would like to learn how to cook more complex dishes, so I asked my grandmother to help me with this. Together with my grandmother, we cooked pies with cabbage. First, we made yeast dough, which turned out to be the most difficult for me, but with my grandmother, we coped with this task. Then they stewed the cabbage for the filling. When the filling cooled down and the dough came up, we began to sculpt the pies. This is a very interesting process. Then left the pies for 15 minutes and into the oven. And here's what we got.

(Annex 5)

Conclusion.

While doing the work, I made sure that the Mordovian cuisine is basically always healthy, it does not tolerate hot spices. It is natural, basically vegetable, milk is used mostly fermented; eggs are cooked hard-boiled; oil is not heated. Common sauces are sour cream, sour milk, hemp oil, or crushed mass of hemp, and sometimes flaxseed. In the structure of nutrition of the Mordovians, the basis of nutrition was and is currently made up of agricultural products. The food ration is significantly enriched due to livestock products, fishing, hunting, beekeeping and gathering. In terms of its food raw materials, traditional Mordovian cuisine, as part of the general Finno-Ugric cuisine, is very simple, but now relatively difficult to access: red fish, caviar, river fish, hare; forest berries: lingonberries, strawberries, blueberries, cranberries, kumanika, crowberry, cloudberries; mushrooms; game: capercaillie, black grouse, partridge, hazel grouse; honey, forest herbs.

Practical significance. It cannot be said that at present the traditional food products and national dishes are a thing of the past. Moreover, there is a trend towards the revival of the best dishes of Mordovian cuisine. There are restaurants, cafes, canteens, snack bars in the cities of the republic, in the districts, where you can try Mordovian dishes and drinks.

National cuisine, we can say, and in our time retains its traditions. Many of the dishes remain the main ones in Mordovian families today.

Bibliography.

Arsentiev N. A. Mordovia in the history of Russia: the roads of the millennium. Saransk: Publishing house. center of ISI Moscow State University named after N.P. Ogaryova, 2012.-596s.

Kornishina G.A. Traditional customs and rituals of the Mordovians. Historical roots, structure, forms of existence. Saransk: Mordov. ped. in-t, 2000. -150 p.

Dinner is served: Cuisine of the peoples of the Volga region. / Comp. T.I. Sokolov. Cheboksary: ​​Chuvash, book. publishing house, 2000. - 127 p. http://finugor.ru/node/861

Annex 1.

Noodle recipe.

Pancakes are baked (1 liter of milk, 1.5 cups of starch (flour), 1 tablespoon of vegetable oil, 6 eggs, a little salt).

Pancakes should be thin, when cool, cut into noodle shapes.

The noodles are placed in cast iron, milk is poured on top, boiled, stirring for 40 minutes. At the end of cooking, beaten eggs are added.

Appendix 2

Fresh cabbage soup with chicken
Fresh cabbage - 125 g, potatoes - 80 g, onions - 25 g, carrots - 25 g, butter - 10 g, chicken - 50 g, garlic - 2 g, salt.
Shredded cabbage and potatoes, cut into slices, are placed in boiling chicken broth and boiled until tender. At the end of cooking, cabbage soup is seasoned with sautéed dill and carrots and salted. When serving, put a piece of chicken on a plate. A clove of garlic is served separately.

Annex 3

Selyanka.

Compound: Shank or brisket for rich broth, liver, kidney, heart and lung. Onion, carrot, bay leaf, black peppercorns. Most often, the village is made from pork offal, but sometimes from beef or veal.

Cooking: Cut the shank in half and put in a cast iron. Fill to the top with cold water and put on the stove to cook over low heat. You can also put onions and carrots there. The foam must be removed, and regularly. Do not cover with a lid so that the broth comes out transparent. We divide the kidneys into lobes and cut each into 3-4 parts. The kidneys of a young calf do not require soaking, while pork ones should be soaked for several hours and change the water at the same time to neutralize the smell. The heart is cut into pieces of approximately the same size. The lung should be cut as small as possible. The fact is that when cooked, it increases in volume four times. Be sure to take this into account. And the liver should be cut smaller. The liver, as you know, cooks very quickly, and if it is overcooked, it will be tough. But in a hot village it is impossible to slow down the cooking process, so we must, on the contrary, cut the liver into thin slices and cook longer so that it becomes soft. Now we take out the shanks and carrots from the cast-iron (if they put them there), and in their place we put the kidneys, heart, lung and liver. All ingredients should appear the same in volume. Maybe the liver should be put a little less than the rest of the components. In the process of cooking, the lung will swell, and it will dominate the village. It must be taken into account that the cast iron is filled no more than 2/3. Otherwise, all these offal will climb through the top. Salt, add a small bay leaf and black peppercorns, put in the oven or oven for two hours. Now you can close the lid. Selyanka is best served with baked or boiled potatoes, dill and pickled cucumbers in a barrel. Bon appetit!

(Annex 4)

Kaymak

Dough Ingredients:

250 ml of water;

10 g fresh yeast;

2 teaspoons of sugar;

0.5 teaspoon of salt;

For filling

Cottage cheese - 500g

Potatoes - 5-6 pieces.

Sour cream - 250 gr.

Butter - 100g.

Egg - 1 pc.

Salt to taste.

Rub the curd. Boil potatoes, mash with sour cream and butter, add an egg. Combine cottage cheese and potatoes.

Cooking.

Roll out the dough according to the size of the form in which you will bake the cake. You can use a rolling pin, or you can stretch the dough with your hands like for pizza. Put the dough into the form, form the sides around the edge. Lay out the filling and pinch the edges. If the dough was rolled out with a rolling pin, you need to let the cake rest again in a warm place - about 15 minutes. If you stretched it with your hands, then you can immediately send the cake to a well-heated oven. Bake the cake for about 30-35 minutes until golden brown around the edges. The pie can be served warm or cold with tea or milk! Bon appetit!

(Annex 5)

Pies with cabbage.

Dough Ingredients:

(for 24 pies)

250 ml of water;

10 g fresh yeast;

2 teaspoons of sugar;

0.5 teaspoon of salt;

4 tablespoons of vegetable oil;

about 400 g (2.5 cups) flour.

Sift flour. Dissolve yeast in warm water. Knead the dough in a bowl with all the ingredients to form a ball,cover with a towel and put in a warm place for 1 hour. Knead the rested dough one more time, shape into a ball and leave for another 30 minutes. While the dough is rising, prepare the filling.

For filling:

sauerkraut

1-2 onions

3-4 eggs if desired

1-2 tbsp. tablespoons tomato paste, if needed

vegetable oil

salt, black ground pepper

We try sauerkraut, if it seems that it is too sour or salty - put it in a colander and rinse under running water. Peel the onion, cut into quarter rings or smaller. Strongly acid cabbage can also be boiled in boiling water until soft, drain the water through a colander and, without squeezing, put in a pan in heated vegetable oil. Cook everything together until done. Taste the filling and season with salt and pepper if needed. Tomato paste should be put if the cabbage at the end of cooking was not at all sour. You can add boiled eggs to the filling or.

(Annex 6)

Pose (drink)
Sugar beet - 300 g, rye flour - 40 g, malt - 20 g, yeast - 2 g, hops - 1 g, sugar - 20 g, water.
Sugar beets are cleaned, chopped, poured with water and stewed for 24 hours. After cooling to room temperature, rye flour is introduced and the mixture is malted for 6 hours. Boiled water is poured in, the wort is brought to a boil, removed from heat, cooled and filtered. On the same wort, yeast is bred with a small amount of rye flour and sugar. Then the wort is combined with a decoction of hops and yeast sourdough and left to ferment for 2-3 hours. The finished drink is filtered and stored in a cold place.

Shongaryam (millet porridge)
1 glass of millet, 0.5-1 l of milk, 50-75 g of butter, 150-200 g of scraps of any boiled meat, 1-2 hard-boiled eggs, 1-2 onions.
Rinse the millet several times in cold water, then pour over boiling water and cook until half cooked (10-15 minutes), so that it does not boil in water, then drain the liquid, pour milk into the porridge, in which boil it until thick. Season the finished porridge with oil, finely chopped pieces of meat (hare, pork, beef - any) or chicken, chopped eggs and chopped onions and mix thoroughly. After that, add small pieces of the top crust from freshly baked black homemade bread to the porridge (for this, only the dry, jagged part of the crust is cut off, completely without pulp). If there is no homemade bread, then it is better not to use purchased bread for this purpose - it will only spoil the taste of porridge, while the crust of homemade bread will give it a special taste peculiarity (in this case, the porridge should stand for 5-10 minutes before serving, so that the crust predel).

Tuvon syvel maxo marto (liver fried with pork)

Pork and liver are cut into cubes and fried until tender, sautéed onions are added, salted and peppered. Served with fried potatoes.
Pork 45, liver 35, onion 20, fat 5, garnish 150, pepper, salt.