Answers IKCh (Vasiliev).docx

2. Food culture, traditional Chuvash cuisine.

The Chuvash table was varied, but not rich. The consumption of meat and animal fats was considered by a significant part of the peasants as a sign of a state close to luxury. The basis of nutrition was bread made from rye flour - khur sakar.

In the daily diet of the Chuvash, there was no alternation of dishes. The first dishes were soup with dumplings (salma yashki, samakh yashki), soup with cereals, cabbage soup, turnip borscht, from the beginning of the 19th century. - potato 1711. In the spring, green cabbage soup was cooked from goutweed, nettle, cow parsnip (pultaran yashki).

As second courses, porridge (pata) from spelled, barley, oatmeal and occasionally wheat groats, oatmeal, kissel (nimer) from oatmeal, pea and rye flour were used. From the nineteenth century A prominent place in the diet of the Chuvash is occupied by potatoes. Meals were washed down with buttermilk (uyran), sour milk (turah), and hemp seed emulsion. Bashkir and Orenburg Chuvash also made koumiss.

TO festive table Chuvash women cooked haparta - lush wheat bread, khuplu - a large round pie with a complex meat and cereal filling, pŞremech - large cheesecakes with various fillings, yava - baked wheat flour balls without filling, khuran kukli - small pies such as dumplings (they were cooked in a cauldron ).

The remnants of the cattle-breeding traditions of the Chuvash ancestors find expression in the persistent cultivation of the tradition of preparing ash (kakay) shurpi meat soup, boiled sausage tultarmash, a special kind of sausage sharttan (ancient Iranian shirdan) and curd cheese chakat during slaughter.

In the past, the Chuvash used to celebrate all holidays and ceremonies only with sara beer (other Iranian wider). At the same time, beer was also an everyday drink. It was made from barley malt and hops. Wealthy Chuvashs drank sim ardor (aged honey drink) and karchama (honey mash).

Accession of the Chuvash region to the Russian state. Its historical significance. Mutual cultural enrichment of the two peoples.

From the time of the founding of Nizhny Novgorod (1221), the Chuvash were in close proximity to the Russians. In 1372, the Russians founded the city of Kurmysh on the Sura. In 1523, the city of Vasilsursk arose at the place where the Sura flows into the Volga.

The predominance of a strong anti-Russian movement in Kazan led to the fact that on December 7, 1546, envoys from the Chuvash and mountain Mari arrived in Moscow, who asked the Grand Duke Ivan IV that “so that the sovereign would grant, send an army to Kazan”, and promised their help to the Russian army. In February 1547, Ivan IV sent several regiments against Kazan.

The next campaign against Kazan in 1550 was led by Ivan IV himself. At the end of February, the king stopped at the mouth of the Sviyaga and ordered to build a fortress city here. The new city - Sviyazhsk - was founded on May 24, 1551 and built in four weeks. Chuvash and Mari participated in its construction.

Before the capture of Kazan, the Russians tried to keep the "mountain people" under their influence. Throughout the summer of 1551, deputations of Chuvash and mountain Mari, numbering 500-600 people each, went to Ivan IV in Moscow. The chronicler notes that the tsar granted mountain people “more than his warriors”, and that such awards have never been made before.

In June 1552, troops led by Ivan IV, consisting of 150 thousand soldiers with 150 guns, set out from Moscow. They followed in two columns - through Murom and through Ryazan; in early August, the regiments reached the Sura River above the mouth of the Alatyr. Part of the troops and equipment were sent along the Oka and Volga. from Sura, the main core of the army for eight days advanced to Sviyazhsk approximately along the line of the modern southeastern border of Chuvashia, and the left regiment along its territory,

The Chuvash and mountain Mari actively participated in the siege of Kazan, which lasted more than a month. On October 2, 1552, Russian troops stormed Kazan.

Joining Russia was a progressive event for the Chuvash, since in its composition they gained the opportunity to live in peaceful conditions: the endless devastating hostilities in the territory of Chuvashia, as well as the devastating raids of the Nogais, Crimeans and other nomads, ceased.

The Chuvash, finding themselves "in a vice" between Moscow and Kazan, really wanted an end to the wars, they did not want to fight with anyone, especially with the Russians, behind whom there was a huge force. The Chuvash had no other choice but to choose the lesser evil. That is why the Chuvash and Mountain Mari went to bow to the tsar, although the Tatar oppression was replaced by Russian, which was not at all weaker than the old one. In the Russian state, social and national oppression over the Chuvash people was preserved. Chuvash peasants were included in the category of "black people", as they called peasants and artisans in Russia, paid numerous taxes and fees, performed heavy duties. The tsarist authorities did not allow the Chuvash, like other non-Russian peoples of Russia, to govern, suppressed their original culture. Under the burden of centuries of national oppression, the Chuvash people lagged behind in their economic, political and cultural development.

The entry of the Chuvash region into the Russian state in the 16th century. and the consequences of this event, including the subsequent conversion of the Chuvash to Orthodoxy, turned out to be events of epochal significance for them. They determined the entire course of the new social and ethnic history of the Chuvash, saving them, in particular, from Islamization and, as a result, the real prospect of disappearance as an ethnic group.

Chuvash cuisine has more than one hundred years. Developing, she, naturally, was influenced by the culinary traditions of her neighbors: Russians, Tatars, Udmurts, Mari. However, culinary borrowings did not deprive the Chuvash cuisine of its national flavor, but only contributed to its diversity. National cuisine is always made up of the way of life of the people. The Chuvash have long been engaged in agriculture and animal husbandry. So it's no wonder the predominance of grain products in their diet.

The Chuvash, like every nation, has a certain set food products closely related to the peculiarities of nature and economy. Traditional food reflected the presence of crafts, primarily hunting, fishing, beekeeping - beekeeping. The basis of nutrition is still food of plant origin

Recipe: the processed lamb stomach is filled with raw lamb, cut into pieces and seasoned with garlic, laurel, salt, the hole is sewn up, the product is rubbed with salt, placed on a baking sheet with the seam down and baked for 3-4 hours until a golden crust appears. For long-term storage, shyrtan is baked again for 1.5 hours, cooled and baked again for 1 hour. With this processing, the dish can be stored for a long time in a cool place. Lamb stomach 500 g, lamb 1.95 kg, garlic 10 g, pepper, laurel, salt.

The modern diet of the Chuvash has become more diverse. The range of vegetables and fruits eaten has increased. In addition, there are more fish at Chuvash meals. Various pickles and mushrooms appeared (the Chuvash almost never ate them before). For example, borscht, fish soup, cabbage soup were added to the traditional first courses. To the second - cutlets.

Chuvash cuisine, having been formed over the centuries, has acquired a huge number of national traditions. The ancient Chuvashs ate mainly dishes from wild herbs, dairy products, offal and dough products. Modern Chuvashs have a very diverse cuisine with their own hallmarks. Shirtan, sharku, khuplu, chigit, kakai shurpi - these are just a small part of the traditional Chuvash dishes that have become famous and loved not only by the Chuvash. Although the Chuvash food mainly preserves the traditions of the national cuisine, it has undergone strong changes. During the time when the well-being of the Chuvash people was steadily growing, its cultural level was rising, many new dishes and products appeared, in the recipes of which vegetables and fruits began to occupy a significant place. Dishes from meat, poultry, fish and dough products have become more diverse. And confectionery and drinks became popular. Great influence on the Chuvash national cuisine rendered the cuisines of other peoples living in the neighborhood of the Chuvash. Surprisingly, today on the Chuvash table, in addition to traditional dishes, you can see Russian cabbage soup, Ukrainian borscht, Italian spaghetti, French fries, Japanese sushi and even Israeli matzo. But at the same time, the cuisine has retained its originality. And this is one of the reasons for the frenzied popularity of these dishes, which have already become Chuvash. Poultry farming was a great help for the Chuvash peasants. They bred (and bred) chickens, ducks, geese. Bird eggs were mainly sold. The Chuvashs were engaged in beekeeping, they knew honey, wax, they traded them. Chuvash dishes can be divided into the following categories: liquid hot (first), second courses, baked goods with unsweetened filling (could be served as a second course), pastries with sweet filling, drinks. The Chuvash had an ancient ritual drink sherpet - honey full. The method of its preparation was simple: honey was dissolved in 5-6 parts of boiled water. Sherpet was used with jelly during sacrifices, in ordinary times it was rarely drunk. The pleasant taste of water from a source is often compared to honey-filled water. A very popular folk drink was beer (săra). without which a rare rite could do. They tried to prepare as much malt (barley or rye) for beer as possible, for which each village had one or more malt barns (avănĕ salad). At first, the grain was poured to swell in a trough with water. After three days, it was poured into a pile, and the grain germinated. From time to time the pile was scattered and reassembled. Then it was dried for a long time on the benches of hotly heated barns. In total, the preparation of malt took 9-12 days. Dry malt was ground in a mill. No less laborious was the brewing process. To do this, almost every peasant household had a shack (laç); in the summer, beer was often brewed on the banks of the river. At a ratio of one pood of malt to six buckets of boiled water, the malt was thoroughly mixed in a tub. Then the tub was covered with a canopy to sweeten the malt. After five or six hours, boiled water was again poured into the tub, and after that the wort (asla) was infused in the tub. The pure part of the wort was poured into another tub, and the thick was filtered through the straw in the trough. From the trough, the strained wort flowed into the tub. It was boiled in a cauldron and filtered again. Sourdough (kulavkka) was made from good malt, yeast and flour. All this was stirred, then the mixture was sour. When active fermentation began, the sourdough was poured into a tub with wort, while saying: “Hour yus, surkhi shiv eple shavlat, the shroud baked shavla. Numbers, hours khănasem kilnĕ, ĕçes teççĕ, hour yÿç. Shur kayăka hăvalaççĕ, shură lasha utlansa, shură kĕççe khursa, shroud sikki sik" ("Wander quickly, make noise, like the noise of spring water. Honored guests have arrived, they want to drink, rather wander. They are chasing a white hare, saddling a white horse, laying on it hops decoction was poured into the wort together with the leaven. All components were mixed, the tub was carefully closed with a canopy. The wort fermented for a day. Then the ready-to-drink beer was filtered through a sieve. - thick, strong The use of beer as an obligatory ritual drink at all holidays and treats is reflected in the names of some of them, including: avtan sari - cock beer (on completion of field work), kantăr sări (after harvesting hemp - pomochan treat) , khĕr sări - girl's beer, etc. In the diet of the Chuvashs, a successive connection with the food of the peoples living in different geographical zones was revealed. others are similar to the food traditions of the Turkic and Iranian-speaking peoples. Another group of dishes: flour biscuits and cereals, kissels, pickles, smoked meats was formed as a result of ethno-cultural contacts with the Finno-Ugric peoples and Russians. The food of the Chuvash was dominated by products of plant origin. The main cereal plants have long been rye, barley, spelt, oats, millet, buckwheat. According to Arab sources and archaeological data, these same crops were cultivated in Volga Bulgaria. Cereal bread was used to make flour and various cereals. Mainly rye was ground into flour. Bread was baked from rye. Wheat was sown a little, it was a rare and expensive cereal. Bread made from wheat flour was used by the Chuvash people of the Trans-Kama and Ural regions, where the conditions for growing wheat were good. Oats and barley were widespread crops. Cereals, oatmeal, flour were made from oats. From barley - pearl barley, beer. Barley was said to be "softening and cooling". They made groats from spelled, as well as oatmeal and flour, which was mainly used for ritual baking on one occasion or another. played an important role in nutrition legumes- peas and lentils. Soups were cooked from them, the flour of these crops was used to make kissels and various cookies. Buckwheat and millet are cereal crops. Pancakes and cakes were also baked from buckwheat and millet flour. Dishes from millet were included in the ritual meal - these are vir pătti (millet porridge), meat broth seasoned with millet, ikerchĕ (flat cakes) and khuplu (a type of pie) made from millet flour dough. The most important place among flour cookies was occupied by rye bread - hura çăkăr, which was often the only food. Every woman knew how to bake bread. According to the taste of bread, the dignity of the hostess was valued. It is curious to note that the Chuvash bread in the literature received a flattering assessment. Prince Kurbsky in the 16th century wrote, for example, that Chuvash bread is "sweetest, more than precious rolls." Noteworthy is the method of making dough and baking bread, used by Chuvash women. The night before, the dough was kneaded. First in warm water sourdough (kăvas tĕpĕ) was prepared from the dough of the previous baking. Flour was gradually poured into the sourdough (kăvas chĕres) with leaven, which was kneaded with a spatula (cripples). According to custom, the following words were pronounced at the same time: "Kăvas, chasrah yÿç, achasem çăkăr çies kilet teççĕ" ("Dough, rather rise, the children want to eat bread"). After thorough kneading, the sourdough was tightly covered with a blanket and placed in a warm place for fermentation. At 3-4 o'clock in the morning the dough was kneaded again with the addition of water, salt and flour. Then the dough ripened. Meanwhile, the oven was carefully prepared for baking bread. Under (kămaka tĕpĕ) a hotly heated stove, they swept cleanly with a wet washcloth tied on a long pole. The baker formed loaves of dough using wooden bread bowls (çăkăr tirĕkĕ). Before laying the loaves in the oven, they were moistened with water from above, several punctures were made so that the bread would not crack. Loaves were placed in the oven with a wooden shovel (çăkăr kĕreçi). The loaves taken out of the oven were laid for a time (2 hours) on their side with their front side to the wall. To prevent the bread from losing its taste when cooling, it was covered. Bread was often baked with additives (potatoes, other types of flour), and in lean years - with surrogates. Bran, chaff, acorn flour, quinoa seeds, grass leaves, bark were used as surrogates. After drying and grinding, these surrogates were ground with rye, oats and potatoes. In famine years, for example, only one part of rye flour was added to three parts of quinoa. Quinoa bread (măyan çăkărĕ) resembled appearance clod of earth, had a heavy smell and a bitter taste, causing disgust. People who ate such "bread" became severely emaciated and became unable to work. çÿhyÿ and kăvas ikerchi were prepared from sour bread dough. Such cookies were baked in a frying pan while firewood was burning. Cakes (kapărtma) and kolobashki (khăpartu) were also made from sour dough, mixed from spelled (later wheat) flour. They were baked either in a pan or on ashes. Yăva (kolobok) - was an ancient type of pastry, which is confirmed by the cult nature of its consumption. First of all, the use of yăva had a connection with the cult of the fertility of cattle. It was customary to eat Yăva at the Surkhuri holiday to ensure the fertility of the sheep. Ate yăva with a prayer: "Tură, ĕrchet surăhsene, yăva chukhlĕ pĕr karta surăh pultar" ("God, increase the number of sheep, let there be as many sheep in the livestock karda as yăva"). Yăva cookies also served as a treat at Shrovetide, Easter, and weddings. Festive pÿremech cookies (cheesecakes) were made from sour dough with curd or potato filling with butter, milk or sour cream, crushed hemp seeds. A variety of fillings were used for pies. They were baked with cabbage, carrots, beets, rutabaga, viburnum; in winter - with meat, potatoes, peas, cereals, cottage cheese; in summer - eggs, onions, cottage cheese, berries, apples. Wheat, spelled porridge or crushed hemp seeds were usually added to the filling. The name of the pie, like cheesecakes, was determined by its filling. The most delicious and dainty and, of course, festive food was khuplu - a large round pie made from unleavened pastry. The khuplu filling was complex, compound: the first layer was made of porridge or finely chopped potatoes, the second was finely chopped meat, and the third was a thin layer of fatty meat or lard. Khuplu for guests was prepared from dough mixed with milk and eggs. It was baked in a Russian oven in a frying pan. Cutting khuplu and the method of its reception constituted a kind of rite. Khuplu was cut by the most respected guest. At the New Year's youth holiday khĕr sări (girl's beer), the girls treated the guys to khuplu and other dishes specially baked for this occasion. There was a saying that if a girl does not participate in the preparation of khuplu, she will not marry, or her chosen one will stop being friends with her. All Chuvash groups used khuran dolls - dumplings. The filling for them was cottage cheese with raw eggs and butter, or crushed potatoes with butter and only occasionally meat. Khuran kukli were boiled in a cauldron, eaten with cow's butter melted in a small earthenware cup. They were taken from a common wooden cup with wooden knitting needles. Soups (yashka, sharpe) were prepared various types with seasonings. Soup (yashka) was a daily dish, and shÿrpe - meat or fish broth was cooked mainly on holidays. The soup got its name from the seasoning that was used, for example: serte yashki - soup with goutweed, pultăran yashki - soup with hogweed, vĕltren yashki - soup with nettles, çămah yashki - soup with dumplings, salma yashki - soup with salma. Flour, cereals, potatoes were put into the soup, from vegetables - fresh and sauerkraut, carrots, onions, less often beets, as well as wild herbs. Soups with semi-finished flour products were preferred. Salma was prepared from sour or unleavened rolled dough, cut into squares, ribbons or simply torn, and put into a boiling broth. Cămakh (dumplings) were made from unleavened dough in the form of pieces or balls up to 3-5 cm in diameter. When slaughtering geese, it was traditional to knead the dough with blood, from which dumplings were prepared. Porridge was important in nutrition. They were cooked from millet, spelled, buckwheat. Rice groats in the diet of the Chuvash appeared late - at the end of the 19th century. Varieties of porridge: gruel - kĕrpe shÿrpi or kĕrpe pătti, ordinary steep porridge, porridge in meat broth and porridge with potatoes. Probably, gruel or stew with grains crushed in a mortar or coarsely ground is the oldest and most primitive way of making bread. Porridge was prepared most often in the absence of flour. In many families, porridge in meat broth was eaten only on holidays and, as a rule, during rituals. Porridge in meat broth was cooked after the boiled meat was taken out of the boiler and fat was collected from the surface of the boiling broth. The porridge was served on the table in a large wooden bowl, and pouring fat into the hole, the hostess would say according to custom: "Pări (vir) puçĕ shultra pulat" ("Spelled (millet) ears will be large"). Ritual porridges were intended for performing various rituals-prayers: aka pătti (at the end of sowing), karta pătti (cattle-breeding), nikĕs pătti (construction) and many others. According to the beliefs of the Chuvash, if the ceremony is not performed, then there will be no harvest and other benefits. Porridge is a ritual dish in the ritual of making rain among the Chuvash to this day. The ritual treat of porridge is performed before the departure of the guests, when the guy is sent off to the army, etc. Flour jelly and oatmeal were widely represented in the diet, often replacing bread. Sour jelly (kisel) was prepared from oat flour or rye bread dough, unleavened kissels (nimĕr) - from pea or lentil flour. Kĕsel was eaten with sour milk or buttermilk, it was customary to eat nimĕr with full honey and especially with hemp "milk" (emulsion). Nimĕr is considered an ancient Chuvash dish. Oatmeal (tinkĕle) is one of the commonly used second courses. Oats, spelt, buckwheat were used to prepare oatmeal. On a summer day, three or four buckets of grains of these crops were boiled in an open-air cauldron. The boiled grains were dried in the sun, roasted, then ground. Harvested oatmeal flour was consumed most often in the summer as a quick meal, which took a little time to cook. Oatmeal flour was stirred in boiled water, adding salt and oil; Boiled for 1-2 minutes, and the finished tinkel was served on the table. It was eaten with milk or sweetened water, sometimes with buttermilk (the liquid product left in the oil mill after butter has been churned). From the 19th century potatoes spread in the Chuvash cuisine. Preference was given to boiled "in uniform" potatoes. He served along with vegetable oil and with spices sauerkraut, pickles. onion, uiran (fermented milk drink), sour milk. For children, mashed potatoes with milk were prepared, in wealthy families - roast. From vegetables, onions, garlic, turnips, cabbage, carrots, cucumbers, pumpkins were most often consumed. To stimulate appetite, as well as in medicinal purposes used radish and horseradish. Fruits and berries were cultivated little. On household plots there were apple, currant, raspberry, cherry, mountain ash, bird cherry, viburnum; berries and fruits were also collected in the forest. They were consumed fresh, used as fillings for pies. Rowan and viburnum were collected for the winter. Vegetable fats were obtained from hemp seeds (kantăr çu) and flax (yĕtĕn çu). Mashed hemp seeds were used to make hemp "milk" - an emulsion. It was an excellent seasoning for cereals and flour jelly. A delicacy was prepared from hemp cake - fried balls with the addition of bread. Meat products in the diet were not constant. But they were indispensable components of the festive and ritual meal. National dishes made from meat and with its use are of ancient origin. This is evidenced by their ritual nature: meat was eaten at sacrifices in honor of pagan gods and spirits during the performance of many rituals. Sacrificial animals (mainly horse, bull or ram) were stabbed in compliance with special ritual actions. For example, before slaughtering a ram, cold water was poured over its head with the words: "Syrlakh, amen" ("Have mercy, amen"). Shaking the ram meant that the sacrifice was accepted, that is, it could be stabbed. The meat was cooked in large cauldrons. Before its use, a prayer was read, the participants in the meal were given a piece from the ram's heart, from the lungs, and so on. After the prayer, the rest of the meat was eaten. The boiled head was presented to the eldest member of the family, and if there were guests, then to the most honored guest. Horse meat was eaten, as a rule, when making sacrifices. Pork was not consumed as sacrificial food, although the Chuvash and even their Volga Bulgarian ancestors kept pigs. Nevertheless, as the sources show, pork was widely included in the food of the Chuvash people only in the 19th century. Since ancient times, the farm had poultry: chickens, geese, ducks. Eggs of chickens were used not so much in everyday nutrition, but in guest, festive and sacrificial meals. Eggs were indispensable for flavoring the dough and as a filling for various dishes. Various dishes were prepared from eggs: çămarta ăshalani - scrambled eggs, çămarta khăpartni - scrambled eggs in milk, chămărla çămarta - hard-boiled eggs, meserle çămarta - eggs fried in a pan, which were first boiled hard-boiled, and then, cut into halves, fried. These dishes are prepared to this day. In the past, it was common to slaughter a rooster to perform a number of rituals and a guest meal: on the occasion of the birth of a child, for a wedding table, on the occasion of commemoration of the dead, for treating pomochans, etc. The Chuvashs know such National dishes from meat and meat products, such as shărttan, tultarmăsh, sukta, sarme, yun, sharpe. The most prestigious dish is shărttan. It is prepared both in summer and in winter after slaughtering a ram (sheep). The stomach of the slaughtered animal was thoroughly washed out and stuffed with chopped boneless fat lamb. To avoid spoilage, the meat for the filling was salted. The filled stomach was sewn up with harsh threads, after which it resembled a loaf of bread in its appearance. Shărttan was placed in a frying pan and placed in the oven, where it was kept for 3-4 days. In the first two days, liquid flowed into the pan, it was drained and eaten, dipping bread into it. Ready shărttan was stored in a cool place. Shărttan was served on the table when treating guests. In the summer, at a bad time, pieces of shărttan were put in soup. Tultarmash (in some places it is called sut, khas) was prepared from the intestines of a slaughtered animal. The intestines were stuffed with bacon or small pieces of fatty meat and cereals, the ends of the intestines were tied with harsh threads. Tultarmash was first lowered into a cauldron with boiling water, then placed in a frying pan in the oven for roasting. Tultarmash was eaten hot, often with shurpe. On this occasion, close relatives were invited. Just like tultarmash, they made yun tultarmash - black pudding. Its components were: fresh blood, lard, cereals. Yun - blood is used in the preparation of a number of other dishes. So, under the name yun (yun ăshalani) a dish is known that is cooked in a frying pan from fresh blood with cereals and pieces of lard. It was a favorite food for children. Syarme - food woven from the intestines and other entrails of an animal, about 0.5 m long. Syarme is boiled together with sharpe. This dish is known mainly among the middle-low Chuvash. Shyarpe - popular meat dish Chuvash. Meat broth sharpe was cooked during slaughtering and prepared from offal - head, legs, entrails. In particular, it is customary to slaughter a ram on St. Peter's Day. On this day, guests - relatives and neighbors - are invited to taste sharpe. From lamb, beef or pork heads and legs they made (and still do) jelly with the addition of onions and garlic. In the past, game was available to forest dwellers. Chuvash hunters caught wild ducks, hazel grouse, black grouse, capercaillie, hares, and sometimes bears became prey for special traps and shooters. The meat of these birds and animals, especially duck and hare, was used to prepare khuplu and other meat dishes. Wild game, for example, hazel grouse meat, was sold at the market. The fish was used mainly in the ear - pulă sharpi. The lower and middle lower Chuvashs received sour milk (turăkh) from whole, and the riding ones - from skimmed milk. Milk was boiled in a cauldron or in a pot. After cooling, the kĕvelĕk sourdough was put into the boiled milk - a cup of sour milk, a slice of bread or yeast. The dishes for the formation of sour milk were placed in a semi-warm place. It was customary to add turah to the soup. Khăimallă turăh - sour milk with the addition of a few spoons of sour cream - was a welcome food for both children and adults. Sour milk, diluted with water, the so-called turăh uyranĕ, served as an excellent thirst-quenching drink in the summer. Delicious dishes were prepared from cottage cheese. The skimmed milk that curdled after souring was poured into a sack of radish canvas and hung up to drain the liquid. After the last drain, the bag was placed under the stone to squeeze out the remaining liquid. The resulting curd (tăpărch) was mixed with salt and raw eggs and stuffed into molds - linden bark hoops with a diameter of 10-15 cm and a height of 2-4 cm. Treating cheese was considered a sign of respect. Chăkăt was a ritual dish. Tavara was also prepared from cottage cheese - small curds in the form of hemispheres. After roasting in the oven, the curds were placed in a pot of butter. Tavara are known as a cold appetizer. In the past, drinking water was taken from clean natural reservoirs - rivers, streams, springs and wells. Raw water was the main drink. Tea was being prepared different ways: made from toasted flour, lime blossom, leaves fruit bushes, as well as garden and forest herbs - mint, St. John's wort, oregano and others. real tea(“family”) was rarely drunk, but at the beginning of the 20th century, when it became prestigious to have a samovar, its use became common for wealthy and moderately prosperous families. In the regions of the Trans-Kama, Urals and Siberia, tea drinking took root earlier, this was facilitated by contacts with other ethnic groups - Russians, Tatars, etc. Coffee and cocoa were very rare For making okroshka (from black bread and green onions), drinking kissel, oatmeal, potatoes kvass (kavas) was being prepared. It was made from rye malt, rye flour and barley malt (in a ratio of 3:1:3). This mixture was poured into a tub. The resulting dough-like mixture (patti salad) was placed in a large cast iron in the oven. Boiled malt and 2-3 buckets of boiled water were poured into a tub with a hole in the bottom. The wort, through the straw laid on the bottom of the tub, flowed down the trough into the tub (sourage). Here the wort was kept for one night, and then it was poured into another vessel.

1. Shӑrttan

This dish is one of the most exquisite dishes in the Chuvash cuisine. We were immediately advised to try it. This is lamb, sometimes pork, with spices, baked in the stomach.

Shӑrttan is being prepared at a falling temperature from 300 to 100 °, which is why it turns out semi-dry, with a crispy crust.

In the old days, the Chuvash rarely ate meat. , it happened only special holidays. And because of this, this dish was often served on the table to treat guests. Properly prepared shӑrttan was stored for a long time. Therefore, the Chuvash also used it in the bad season in the summer for making soups.

Where to try: cafe "Ehrem Khuça". Boulevard K. Efremov, 10.

2. Khuran dolls

It is loved by many traditional Chuvash dish - dumplings. Assumes different fillings: with potatoes, with cabbage, with cottage cheese, with onions and eggs, with berries. Khuran dolls are boiled in salted water for 5-7 minutes in a cauldron. And served with sour cream or butter.

Where to try: Cafe "Meeting". Cheboksary, Presidential Boulevard, 17.

3. Kakai-shurpi

This is a very popular meat dish. the Chuvash. Offal soup. It is prepared from the head, legs, entrails: heart, liver, lungs. Previously, this coveted dish was cooked at the slaughter and convened numerous guests.

Most often this happened on Peter's day. Then it was customary to slaughter a ram.

Where to try: Cafe "Yultash", Cheboksary, st. Gagarin, 21.

4. Tultarmash

This dish is stuffed with meat, cereals, spices and spices, the intestines of a slaughtered animal. Served hot. For cooking, tultarmash was first dipped into a cauldron of boiling water, then placed in a frying pan in the oven for roasting. On this occasion, close relatives were invited.

Where can you try the dish: Restaurant "Beer Museum". Cheboksary, K. Efremov boulevard, 4.

5. Pul sharpi

Chuvash traditionally used ear fish. There are many varieties and ways of preparing it. You can try the taste of "Triple Ear". Volga fish is used in its preparation. The ear is cooked in three broths. And it turns out very rich and fragrant.

Where can you try? Cafe "Russian cuisine". New Atlashevo, st. Industrial-ATL, 3.

Bon appetit! happy holiday Happy Easter you!

Chuvash cuisine is very similar to Tatar and Bashkir. Chuvash dishes are rich in assortment, have a high nutritional value and calorie content. Any meat is used, but lamb still prevails among meat products.

A characteristic feature of Chuvash cooking is the use of vegetables for cooking first courses in raw rather than sautéed form.

Chuvash cuisine is especially rich in flour products. For the preparation of meat and fish fillings, raw onion, which is brought to readiness during baking. The filling is often complex, "multi-story": layers of potatoes, meat, onions and other products alternate.

Chuvash cuisine recipes

1. Shchi green

The greens of the grass “snid” are sorted out, washed and finely chopped, put in boiling water or broth and boiled until half cooked. Lay the potatoes cut into slices. 15 minutes before the end of cooking, add raw onions, dry flour passivation and boil. 5 minutes before the end of cooking put salt and spices. When serving, put half a hard-boiled egg and sour cream on a plate.

Potato 105, onion 25, snid 100, egg 1/5 pcs., flour 3, sour cream 10, fat 5, spices, salt.

2. Kakai-shurpi (offal soup)

Processed raw offal, cut into medium pieces, put in a bowl, pour cold water, boil for 40-50 minutes, add diced potatoes, onions and cook until tender. When serving, sprinkle the soup with green onions.

Beef or pork legs 55, heart 50, liver 25, lungs 50, beef 20, onion 50, tripe 40, potatoes 85, green onions 10, spices, salt.

3. Milk soup with fish

Milk is boiled together with water, potatoes are added, boiled until half cooked, processed and washed fresh fish is put in and boiled until tender. At the end of cooking season with butter and salt to taste.

Fresh fish 145, potatoes 215, milk 250, butter 5, salt 3.

4. Okroshka Chuvash

Curdled milk is diluted with boiled cold water, put fresh cucumbers cut into strips, chopped green onion, season with sugar, salt and cool. When serving, put boiled meat, cut into small pieces, sprinkle with finely chopped green onions and dill.

Yogurt 200, water 150, boiled beef 25, fresh cucumbers 90, green onions 40, sugar 5, dill 4, salt.

5. Sharku

Pork legs are processed, chopped into 4-b parts, pork is cut into pieces of 25-30 g, lard bacon - into small pieces, potatoes and onions - into cubes. Legs, potatoes, onions, pork are laid in layers in clay portioned pots, salt, pepper, garlic, bacon are added, vinegar and meat broth are poured. Stew in the oven. The table is served in pots.

Pork legs 100, pork brisket 100, bacon fat 35, potatoes 250, onion 35, garlic 5, vinegar 3% 10, broth 125, pepper, salt.

6. Pork legs with viburnum and peas

Pork legs are processed, washed thoroughly, poured with a small amount of water and boiled until cooked, then they are taken out, and sauerkraut, well-washed viburnum, finely chopped "onions, salt, Bay leaf and stew. Peas are boiled, passed through a meat grinder, seasoned with butter. Pea puree is placed on a plate, boiled legs are placed on top, poured with viburnum and sauerkraut sauce.

Pork legs 200, sauerkraut 50, viburnum 35, onion 35, peas 125, butter 10, bay leaf, salt.

7. Beef stew with lingonberries

The beef, cut into small pieces, is fried, chopped onion, tomato puree are added and fried for another 7–10 minutes, flour is added at the end. Then pour meat broth or water, put pre-scalded lingonberries, salt, black pepper, bay leaf and stew until tender.

Beef 125, melted butter 10, onion 60, tomato puree 10, flour 5, cranberries 80, bay leaf, pepper, salt.

8. Veal stewed in sour milk

The veal cut into large pieces is fried until golden brown, chopped onion is added, covered with a lid and stewed a little over low heat. Sour milk is well mixed with flour, poured into the meat, salt is added, pepper if desired, and stewed until tender. Served with sauce in which veal was stewed.

Veal 150, melted butter 10, onion 50, milk (sour) 60, flour, salt.

9. Roll from the stomach

The processed stomach is filled with minced meat prepared from the heart, lungs, processed, passed through a meat grinder and seasoned with garlic and pepper. The product rolled up is tied with twine and boiled. Serve hot, cut into portions.

10. Homemade sausage

Lamb fat, chopped onions, millet or rice groats are put into boiling salted water and boiled until half cooked. The processed intestines are filled with the prepared mass and boiled until tender. Served hot.

Bulb onion 50, millet groats 200, pork fat, lamb 150, intestines 300, water 360, salt.

11. Shyrtan (meat product)

The processed mutton stomach is filled with raw mutton, cut into pieces of 30-40 g, seasoned with garlic, bay leaf, salted, the hole is sewn up from above, lightly rubbed with salt, put on a baking sheet with the hole down and put in a Russian oven for 3-4 hours until a golden crust appears . Ready juicy shyrtan is served hot.

For long-term storage, shyrtan is placed in the oven again for 1–1.5 hours, cooled and put back in the oven for 1 hour. This dish can be stored in a cool place for a long time.

Lamb stomach 500, lamb 1950, garlic 10, pepper 0.5, bay leaf 0.2, salt 20.

12. Baked potatoes in their skins with cucumber pickle

Well-washed, equally sized potato tubers are placed in a frying pan or baking sheet, sprinkled with salt, placed in the oven and baked until tender. Baked potatoes are served with cucumbers, sliced ​​\u200b\u200bwedges or sauerkraut seasoned with vegetable oil.

Potatoes 230, cucumbers 50, cucumber pickle 50 or sauerkraut 75, vegetable oil 10, salt.

13. Kavyn igerchi (pumpkin fritters)

The peeled pumpkin is rubbed on a grater, flour is added, eggs beaten with milk, sugar, salt, soda, and everything is mixed well with a wooden spoon. Pancakes are fried in ghee or vegetable oil. Served with sour cream.

Pumpkin 250, wheat flour 50, milk 30, egg 1/5 pc., sugar 15, ghee or vegetable oil 15, sour cream 30, salt, soda.

14. Suhan nimri (onion puree)

Peeled potatoes and onions are boiled in salted water, passed through a meat grinder, seasoned with hot milk, butter, salt, pepper, beat well. Served with sour milk or sour cream.

Onion 250, potatoes 125, milk 30, butter 10, ground black pepper, salt.

15. Millet porridge with mushrooms

Dried mushrooms are washed, soaked in warm water for an hour, then boiled in the water in which they were soaked. Ready-made mushrooms are finely chopped with a knife or passed through a meat grinder with a large grate, combined with strained mushroom broth, salted, boiled and washed millet is added. The porridge is boiled over low heat until thickened, then put in a water bath. Served with chopped onions fried in vegetable oil.

Dried mushrooms 10, millet 80, onion 55, vegetable oil 15, salt.

16. Garlic tortillas

Yeast is diluted in warm water, salt, sugar, vegetable oil are put, sifted flour is poured in and not very steep dough is kneaded. Roll out round cakes 1.5 cm thick, let them rest for 40 minutes. A small through hole is made in the middle of each cake and fried in a preheated pan with vegetable oil until golden brown, after which the cakes are brought to readiness in the oven. Garlic is crushed with salt, diluted with boiled water, filtered into gauze and smeared with the resulting sauce. Served with sour milk.

For the dough: wheat flour 80, water 30, yeast 5, sugar 5, vegetable oil 5, garlic 3, vegetable oil (for frying) 10, salt.

17. Pirogso sorrel

To prepare the stuffing, the sorrel is sorted out, washed and put in cold water for 20-30 minutes. After that, the greens are again washed in a large amount of water. Then the greens are chopped into small strips or chopped and put in a bowl, seasoned with sugar, salted, mixed well and stewed in their own juice. The sorrel filling is placed in the prepared yeast dough, the cake is given a semicircular shape, pinched, oiled on top and baked.

For the dough: flour 415, salt 5, yeast 10, egg 1/2 pc., fat 10, salt; for the filling: sorrel 850, sugar 100, butter 50, salt.

18. Khuplu with pork and potatoes

Yeast dough is prepared, rolled out, minced meat is put on it: raw pork meat, potatoes cut into small cubes, chopped onions seasoned with salt and spices. The cake is pinched, shaped like a crescent and baked.

Flour 410, sugar 15, yeast 15, 1/5 egg, pork meat 400, potatoes 200, onion 100, pepper, salt.

19. Fish Pie

A layer of washed cereals, a layer of onions and chopped fresh fish are placed on a rolled yeast dough with a thickness of 0.7-1 cm. Salt, pepper, cover with a layer of dough and bake. The finished cake is smeared with butter.

Rice 50, fish 400, onion 40, salt 5, pepper; for the dough: flour 460, sugar 20, yeast 15, fats 15, egg 1/2 pc., salt.

20. Pickled cucumber patties

Yeast dough is thinly rolled into cakes 0.8–10 mm thick. In the middle of the tortillas put a stuffing made from pickled cucumbers seasoned with sautéed onions. The pies are shaped like a crescent and the edges are pinched. Pies are placed in a warm place for proofing. After 10-15 minutes, they are smeared with egg lezon and baked. Ready pies are greased with oil. The filling is prepared as follows: medium-sized pickles are washed, the core is removed, finely chopped into cubes, fried in a pan until half cooked, then sautéed onions are added and fried until cooked.