Answers ICC (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 food was made from rye flour bread - khura sakar.

In the daily diet of the Chuvash, there was no alternation of dishes. The first courses 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 spring they cooked green cabbage soup, nettles, hogweed (pultaran yashki).

Porridge (pata) from spelled, barley, oatmeal and occasionally wheat, oatmeal, jelly (nimer) from oatmeal, pea and rye flour were used as second courses. Since the nineteenth century. Potatoes occupy a prominent place in the diet of the Chuvash. The meals were washed down with buttermilk (uyran), sour milk (turah), and hemp seed emulsion. The Bashkir and Orenburg Chuvashes also made kumis.

For the festive table, the Chuvash cooked haparta - lush wheat bread, huplu - a round large pie with complex meat and cereal filling, pўremech - large cheesecakes with various fillings, yava - balls of wheat flour baked without filling, khuran kukli - small pies like dumplings (their cooked in a cauldron).

Remnants of the cattle-breeding traditions of the ancestors of the Chuvash find expression in the persistent cultivation of the tradition of cooking meat stew ash (kakai) shurpi, boiled sausage tultarmash, a special kind of sausage sharttan (other Iranian shirdan) and curd cheese chakat during slaughter.

In the past, the Chuvash organized all holidays and ceremonies only with sara beer (other Iranian, broader). At the same time, beer was also an everyday drink. It was made from barley malt and hops. Wealthy Chuvash drank sim zest (aged honey drink) and karchama (honey brew).

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

Since the founding of Nizhny Novgorod (1221), the Chuvash found themselves in close proximity to the Russians. In 1372 the Russians founded the city of Kurmysh on Sura. In 1523, at the confluence of the Sura and the Volga, the city of Vasilsursk arose.

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

The next campaign to Kazan in 1550 was headed by Ivan IV himself. At the end of February, the tsar 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. The 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 the Chuvashes and Mountain Mari, numbering 500-600 people each, traveled to Moscow to see Ivan IV. The chronicler notes that the tsar gave the mountain people "more than his warriors," and that such awards had never been made.

In June 1552, troops led by Ivan IV, consisting of 150 thousand soldiers with 150 cannons, 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 took Kazan by storm.

Joining Russia was a progressive event for the Chuvashes, since in its composition they gained the opportunity to live in peaceful conditions: the endless ruinous military operations in Chuvashia ceased, as well as the devastating raids of the Nogai, Crimeans and other nomads.

The Chuvash, finding themselves "in the grip" between Moscow and Kazan, really wanted an end to the wars, did not want to fight with anyone, especially with the Russians, behind whom there was a huge force. The Chuvashes had no other choice but to choose the least evil. Therefore, the Chuvash and Gornomarians 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 remained. Chuvash peasants were enrolled in the category of "black people", as they called peasants and artisans in Russia, paid numerous taxes and extortions, performed heavy duties. The tsarist authorities did not allow the Chuvashes, like other non-Russian peoples of Russia, to government, suppressed their original culture. Under the burden of centuries-old 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 consequence, the real prospect of disappearance as an ethnic group.

Chuvash cuisine is more than one hundred years old. As it developed, it naturally felt the influence of the culinary traditions of its 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 always consists of the way of life of the people. The Chuvash have long been engaged in agriculture and subsidiary livestock raising. So it is not surprising that there is a predominance of cereal products in their diet.

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

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, put 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 in a cool place for a long time. 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 used for food has increased. In addition, there are more fish on the Chuvash meals. Various pickles and mushrooms appeared (the Chuvash almost never ate them before). For example, borsch, ukha, cabbage soup were added to the traditional first courses. To the second - cutlets.

Chuvash cuisine, having been forming for centuries, has acquired a huge number of national traditions. The ancient Chuvash ate mainly dishes from wild herbs, dairy products, offal and dough products. Modern Chuvashs have a very varied cuisine with their own distinctive features. 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 Chuvash food preserves mainly the traditions of national cuisine, it has undergone dramatic changes. During the time when the well-being of the Chuvash people was growing steadily, its cultural level increased, many new dishes and products appeared, in the recipes of which vegetables and fruits began to take a significant place. Dishes of meat, poultry, fish and dough products have become more diverse. And confectionery and drinks began to enjoy popularity. Cuisines of other peoples living in the vicinity of the Chuvash had a great influence on the Chuvash national cuisine. Surprisingly, today on the Chuvash table, apart from 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 that have already become Chuvash. Poultry farming was a great help for the Chuvash peasants. They bred (and breed) chickens, ducks, geese. Bird eggs were mainly sold. The Chuvash were also engaged in beekeeping, knew honey, wax, and traded them. Chuvash dishes can be divided into the following categories: liquid hot (first), second courses, baked goods with unsweetened filling (could be served for the second), pastries with sweet filling, drinks. The Chuvash used to have an ancient ritual drink sherpet - honey fed. The method of its preparation was simple: honey was dissolved in 5-6 parts of boiled water. Sherpet was consumed with jelly during sacrifices, in ordinary times it was rarely drunk. The pleasant taste of water from any source is often compared to honey well fed. A very popular folk drink was beer (săra). without which a rare rite did. They tried to prepare as much malt (barley or rye) for beer as possible; for it, each village had one or more malt barns (avănĕ salad). First, the grain was poured into a trough with water for swelling. After three days it was poured into a heap and the grain germinated. From time to time, the pile was scattered and re-collected. Then it was dried for a long time on the benches of a hot barn. In total, it took 9-12 days to make malt. Dry malt was ground in a mill. The brewing process was no less laborious. For this, almost every peasant household had a shack (lç); in 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 closed with a canopy to soften the malt. After five to six hours, boiled water was again poured into the tub, and after that the wort (asla) was infused in the tub. The clean part of the wort was poured into another tub, and the thick was filtered through straw in a trough. From the trough, the strained must flowed into the tub. It was boiled in a kettle and filtered again. The leaven (kulavkka) was made from good malt, yeast and flour. All this was mixed, then the mixture was sour. When active fermentation began, the sourdough was poured into a tub with wort, while saying: "Chas yus, surkhi shiv eple shavlat, savan pek shavla. kĕççe khursa, shroud sikki sik "(" Hurry, wander, make noise like the spring water. The guests of honor have arrived, they want to drink, wander quickly. They are chasing the white hare, saddling a white horse, laying a white felt on it, just hurry ") Together with the sourdough, the hop broth was poured into the wort. All components were mixed, the tub was carefully closed with a canopy. The wort fermented for 24 hours. Then the ready-to-drink beer was strained through a sieve. A weak beer was prepared for everyday consumption, and thick, strong beer for the holidays. 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's beer (at the end of field work), cantăr sari (after harvesting the hemp, the treat is poochan), khur sari - girlish beer, etc. In the diet of the Chuvash, a successive relationship with the food of peoples living in different geographic zones has been revealed. One group of Chuvash dishes and dishes, including salma, çămakh, ash-kakai shпиrpi, sărttan, tultarmăsh and others, have similarities with the food traditions of the Turkic and Iranian-speaking peoples. Another group of dishes: flour biscuits and cereals, jelly, pickles, smoked meats was formed as a result of ethnocultural contacts with the Finno-Ugric and Russian. The food of the Chuvash was dominated by products of plant origin. The main grain crops have long been rye, barley, spelled, oats, millet, buckwheat. According to Arab sources and archaeological data, these same crops were cultivated in Volga Bulgaria. Grain 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 grain. Bread made from wheat flour was used by the Chuvashes of the Trans-Kama and Urals, where conditions for growing wheat were good. Oats and barley were widespread crops. Oats were used to make cereals, oatmeal, and flour. Barley - pearl barley, beer. Barley was said to "soften and cool". Spelled was used to make cereals, as well as oatmeal and flour, which was mainly used for ritual biscuits on one occasion or another. Legumes - peas and lentils - played an important role in the diet. Soups were made from them, the flour of these cultures was used to make jelly and various cookies. Buckwheat and millet are cereal crops. Pancakes and flat cakes were also baked from buckwheat and millet flour. Millet dishes were included in the ritual meal: vir patti (millet porridge), meat broth flavored with millet, ikerchĕ (flat cakes) and huplu (a type of pie) made from millet flour dough. The most important place among flour cookies was occupied by rye bread - khura çăkăr, which was often the only food. Every woman knew how to bake bread. The dignity of the hostess was appreciated for the taste of the bread. It is curious to note that Chuvash bread has received a flattering assessment in literature. Prince Kurbsky in the 16th century wrote, for example, that Chuvash bread is "sweeter than precious rolls." Noteworthy is the method of making dough and baking bread used by Chuvash women. The dough was kneaded the night before. First, a sourdough (kăvas tĕp из) was prepared in warm water from the dough of the previous baking. Flour was gradually poured into the sourdough (kăvas chĕres) with sourdough, which was kneaded with a spatula (crippled). According to custom, the following words were pronounced: "Kăvas, chasrah yÿç, acaşem çăkăr çies killet teççĕ" ("The dough, rather rise, the children want to eat bread"). After thorough kneading, the dough 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 was ripe. Meanwhile, the oven was being carefully prepared for baking bread. Under (kămaka tĕpĕ) of a hotly heated stove, they cleanly swept with a wet washcloth tied on a long pole. The baker made loaves of dough, using wooden bread bowls (çăkăr tirĕkĕ). Before placing the loaves in the oven, they were moistened with water from above, several punctures were made so that the bread would not crack. The loaves were put into the oven with a wooden shovel (çăkăr kĕreçi). The loaves taken out of the oven were laid for a while (2 hours) on their side with their front side to the wall. To prevent the bread from losing its taste when cooled, 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 milled with rye, oats and potatoes. In hungry years, for example, only one part of rye flour was added to three parts of quinoa. Quinoa bread (măyan çăkărĕ) looked like a clod of earth, had a heavy smell and a bitter taste, causing disgust. People who ate such "bread" were greatly depleted, becoming incapable of work. Sour bread dough was used to prepare çÿхÿ and kăvas ikerchi. Such cookies were baked in a frying pan while the wood was burning. Flatbreads (kapartma) and kolobashki (khapartu) were also made from sour dough mixed with spelled (later wheat) flour. They were baked either in a pan or in ash. Yăva (bun) - was an ancient type of baking, which is confirmed by the cult nature of its consumption. First of all, the use of yăva had a connection with the cult of livestock fertility. It was customary to eat Yăva at the Surkhuri festival to ensure the fertility of the sheep. Ate yăva with a prayer: "Tura, rchet surăkhsene, yăva chukhlĕ pĕr karta surăh pultar" ("God, multiply the number of sheep, let there be as many sheep in the cattle card as yăva"). Yăva cookies also served as a treat at Shrovetide, Easter, and weddings. Holiday cookies pÿremech (cheesecakes) were made from sour dough with curd or potato filling with the addition of butter, milk or sour cream, crushed hemp seeds. A variety of fillings were used for pies. They were baked with cabbage, carrots, beets, rutabagas, viburnum; in winter - with meat, potatoes, peas, cereals, cottage cheese; in the summer - eggs, onions, cottage cheese, berries, apples. Wheat, porridge, or crushed hemp seeds were usually added to the filling. The name of the cake, like the cheesecake, was determined by its filling. The most delicious and delicious and, of course, festive food was khuplu - a large round pie made of unleavened dough. The filling of the khuplu was complex, composite: 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. The khupla for the guests was made from dough mixed with milk and eggs. It was baked in a Russian oven in a frying pan. The cutting of the huplu and the method of its reception constituted a kind of ritual. Hooplu was cut by the most respected guest. At the New Year's youth holiday, khur sari (maiden beer), the girls treated the guys to the specially baked khupla and other dishes 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 cease to be friends with her. All groups of Chuvashes used khuran kukli - dumplings. The filling for them was cottage cheese with raw eggs and butter or crushed potatoes with butter and only occasionally meat. Khuran dolls were cooked in a cauldron and eaten with cow butter melted in a small earthen bowl. They were taken from a common wooden cup with wooden knitting needles. Soups (yashka, shurpe) were prepared of various types with seasonings. Soup (yashka) was an everyday dish, and shurpe - a broth of meat or fish was cooked mainly on holidays. The soup got its name from the seasoning that was used, for example: serte yashki - soup with whitewash, pultăran yashki - soup with borschovnik, vĕltren yashki - soup with nettles, çamakh yashki - soup with dumplings, salma yashki - soup with salma. The soup was filled with flour, cereals, potatoes, and vegetables - fresh and sauerkraut, carrots, onions, less often beets, as well as wild herbs. Preference was given to soups with semi-finished flour products. Salma was prepared from sour or unleavened rolled dough, cutting it into squares, ribbons, or simply tearing it, and letting it 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 the geese were slaughtered, it was a tradition to knead the blood dough from which the dumplings were prepared. Porridge was of great importance in nutrition. They were cooked from millet, speckled, buckwheat groats. Rice groats appeared in the diet of the Chuvashes late - at the end of the 19th century. Varieties of porridge: gruel - kurpe shurpi or kurpe patti, ordinary steep porridge, porridge in meat broth and porridge with the addition of potatoes. Probably, gruel or stew with grains crushed in a mortar or coarsely ground is the oldest and most primitive method of making bread. Gruel was prepared most often in the absence of flour. In many families, porridge with meat broth was eaten only on holidays and, as a rule, during rituals. Porridge in meat broth was boiled after the cooked meat was taken out of the kettle 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 pronounced according to custom: "Pări (vir) puçĕ shultra pulat" ("The spelled (millet) ears will be large"). Ritual porridges were intended for performing various prayer rituals: aka patti (upon completion of sowing), karta patti (cattle breeding), nikĕs patti (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 ceremonial feast with porridge is performed before the guests leave, when the guy is sent off to the army, etc. The diet included flour jelly and oatmeal, which often replaced bread. Sour kissels (kĕsel) were made from oat flour or rye bread dough, unleavened kissels (nimĕr) were made from pea or lentil flour. They ate kĕsel with sour milk or buttermilk, nim былоr was usually eaten with honey fed and especially with hemp "milk" (emulsion). Nimur is considered an ancient Chuvash dish. Tolokno (tinkule) is one of the most common second courses. Oats, spelled, buckwheat were used to prepare the oatmeal. On a summer day, three or four buckets of grains of these crops were cooked in an open-air cauldron. The cooked grains were dried in the sun, fried, then ground. The prepared oatmeal flour was consumed most often in the summer as a quick meal, which took a little time to prepare. Wheat flour was stirred in boiled water, adding salt and oil; They boiled for 1-2 minutes, and the finished tinkle was served on the table. It was eaten with milk or sweetened water, sometimes with buttermilk (the liquid product that remains in the oil mill after churning butter). Since the nineteenth century. in the Chuvash cuisine, potatoes have spread. Boiled potatoes were preferred. It was served with vegetable oil and spices - sauerkraut, pickles. onions, uyran (fermented milk drink), sour milk. For children, mashed potatoes were prepared in milk, in wealthy families - roast. The most commonly consumed vegetables were onions, garlic, turnips, cabbage, carrots, cucumbers, pumpkin. To stimulate appetite, as well as for medicinal purposes, they used radish and horseradish. Fruits and berries were cultivated a 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 (cannabis çu) and flax (yĕtĕn çu). From mashed hemp seeds they made hemp "milk" - an emulsion. It was an excellent seasoning for cereals and flour jelly. A delicacy was made from hemp cake - fried balls with the addition of bread. Meat products in the diet were not constant. But they were indispensable components of a festive and ceremonial meal. National dishes made from meat and with its use have an 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 a horse, bull or ram) were pricked in compliance with special ritual actions. For example, before stabbing a ram, they poured cold water on its head at the words: "Syrlah, amen" ("Have mercy, amen"). Shaking the ram meant that the sacrifice was accepted, that is, it could be pricked. 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 heart of a ram, from the lungs, and so on. After the prayer, the rest of the meat was eaten. The cooked 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 a sacrificial food, although the Chuvash and even their ancestors, the Volga Bulgarians, kept pigs. Nevertheless, as the sources show, pork became widely used in the food of the Chuvash only in the 19th century. Since ancient times, the farm has had poultry: chickens, geese, ducks. Eggs of chickens were used not so much in everyday food as in a guest, festive and sacrificial meal. Eggs were indispensable for flavoring dough and as a filling to various dishes. Various dishes were prepared from eggs: çămarta ăshalani - scrambled eggs, çămarta hapartni - omelet with milk, chamărla çămarta - hard-boiled eggs, meserle çămarta - eggs fried in a pan, which were first boiled hard, and then cut into halves. These dishes are still being prepared today. In the past, the custom of slaughtering a rooster for a number of rituals and a guest meal was widespread: on the occasion of the birth of a child, for a wedding table, on the occasion of the commemoration of the dead, for treating the dead, for a treat, etc. The Chuvash know such national dishes of meat and meat products as sarttan , tultarmăsh, sukta, sÿrme, yun, shÿrpe. The most prestigious dish is sartan. It is prepared both in summer and winter after the slaughter of a ram (sheep). The stomach of the slaughtered animal was thoroughly washed and filled with chopped fatty boneless 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. The sartan was put in a frying pan and placed in the oven, where it was kept for 3-4 days. In the first two days, liquid dripped into the pan, it was drained and eaten, dipping bread into it. The finished sarttan was kept in a cool place. Sharttan was served on the table when guests were treated. In the summer, during the difficult time, pieces of sarttan were put into soup. Tultarmash (in some localities 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 severe threads. Tultarmash was first dipped into a cauldron of boiling water, then placed in a frying pan in an oven for frying. Tultarmash was eaten hot, often with shurpe. On this occasion, close relatives were invited. Just like tultarmash, they made yun tultarmash - blood sausage. Its components were: fresh blood, bacon, cereals. Yun - blood is used in the preparation of a number of other foods. So, under the name yun (yun ăshalani) is known a dish that is cooked in a pan from fresh blood with cereals and pieces of bacon. It was a favorite food for children. Sarme - a dish woven from the intestines and other entrails of an animal, about 0.5 m long. Sarme is cooked together with shurpe. This dish is known mainly among the middle-nizzed Chuvash. Shurpe is a popular meat dish of the Chuvashes. Shurpe meat broth was cooked at the slaughter of cattle and was prepared from offal - the head, legs, entrails, Shurpe, like sarttan, tultarmash, yun ăshalani, is a desirable dish. In particular, it is customary to slaughter a ram on Peter's day. On this day, guests - relatives and neighbors - are called to taste shurpe. 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 grouses, black grouses, wood grouses, hares, and sometimes bears became the prey of special traps and shooters. The meat of these birds and animals, especially duck and hare, was used to prepare khuplu and other meat dishes. Dichin, for example, the meat of hazel grouse, was sold at the bazaar. The fish was used mainly for fish soup - pulă shÿrpi. Sour milk (turokh) grassroots and middle-bottom Chuvash received from whole milk, and horse - from skimmed milk. The milk was boiled in a cauldron or in a pot. After cooling down, the kĕvelĕk sourdough was put into the boiled milk - a cup of sour milk, a slice of bread or yeast. The utensils for the formation of sour milk were placed in a semi-warm place. It was customary to add turăh to soup. A desirable dish for both children and adults was haymalla turokh - sour milk with the addition of a few tablespoons of sour cream. 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 skim milk curdled after souring was poured into a bag made of thin canvas and hung to drain the liquid. After the last drain, the bag was placed under the stone to squeeze out the remaining liquid. The resulting cottage cheese (tăpărch) was mixed with salt and raw eggs and stuffed into molds - lime bark hoops with a diameter of 10-15 cm and a height of 2-4 cm. The cheeses (çăkăt) were baked in a cool oven and stored in a cool place. Feeding cheese was considered a sign of respect. Chăkăt was a ritual dish. Tavara was also prepared from cottage cheese - small cheese curds in the form of hemispheres. After roasting in the oven, the curds were placed in a pot of butter. Tavara is known as a cold appetizer. In the past, drinking water was taken from clean natural reservoirs - rivers, rivers, springs and from wells. Raw water was the main drink. Tea was prepared in different ways: from toasted flour, linden blossom, leaves of 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 families of wealthy and average prosperity. In the regions of the Trans-Kama region, the 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 jelly, oatmeal, potatoes kvass (kăvas) 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 doughy mixture (patti salad) was placed in a large cast iron in an 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 (dough). The wort was kept here for one night, and then it was poured into another dish.

1. Sӑrttan

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.

Sӑrttan is being prepared at a falling temperature from 300 to 100 °, which makes it semi-dry, with a crispy crust.

In the old days, the Chuvash rarely ate meat , it happened only on special holidays. And that is why this dish was often served on the table for treating guests. Srttan, properly prepared, was stored for a long time. Therefore, the Chuvash also used it in the mild summer season for making soups.

Where to try: cafe "Ehrem Huça". Boulevard K. Efremova, 10.

2. Huran dolls

This 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. among the Chuvash. Offal soup. It is prepared from the head, legs, entrails: heart, liver, lungs. Previously, this coveted dish was cooked during the slaughter of cattle and invited numerous guests.

Most often it happened on Petrov day. Then it was customary to slaughter the ram.

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

4. Tultarmӑsh

This dish is intestines of a slaughtered animal stuffed with meat, cereals, spices and spices. Served hot. To prepare tultarmӑsh, they were first dipped into a kettle of boiling water, then put in a frying pan in an oven for frying. On this occasion, close relatives were invited.

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

5. Pulӑ shпиrpi

Traditionally, the Chuvash used fish in the ear. There are many varieties and methods of cooking it. You can taste the "Triple ear". Volga fish is used in its preparation. The ear is brewed in three broths. And it turns out very rich and fragrant.

Where can you try it? Cafe "Russian Cuisine". New Atlashevo, st. Promyshlennaya-ATL, 3.

Bon Appetit! Happy Easter to you!

Chuvash cuisine is very similar to Tatar and Bashkir. Chuvash dishes are rich in assortment, high in nutritional value and high in calories. Any meat is used, but mutton still prevails among meat products.

A characteristic feature of the Chuvash cuisine is the use of vegetables for cooking first courses raw, and not in sautéed form.

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

Chuvash cuisine recipes

1. Green cabbage soup

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

Potatoes 105, onions 25, cut 100, egg 1/5 pcs., Flour 3, sour cream 10, fat 5, spices, salt.

2. Kakai-shurpi (offal soup)

The processed raw by-products, cut into medium pieces, are placed in a bowl, poured with cold water, boiled for 40-50 minutes, diced potatoes and onions are added and cooked until tender. Sprinkle with green onions when serving.

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 cooked until cooked. 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

Sour milk is diluted with boiled cold water, fresh cucumbers cut into strips, chopped green onions are put, seasoned with sugar, salted and cooled. When serving, put boiled meat, cut into small pieces, sprinkle with finely chopped green onions and dill.

Sour milk 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 4–6 pieces, pork is cut into pieces of 25–30 g each, bacon fat - in small pieces, potatoes and onions - into cubes. In clay portion pots, legs, potatoes, onions, pork are placed in layers, salt, pepper, garlic, bacon fat are added, vinegar and meat broth are poured. Stew in the oven. Served on the table in pots.

Pork legs 100, pork brisket 100, bacon 35, potatoes 250, onions 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 tender, then they are taken out, and sauerkraut, well-washed viburnum, finely chopped "onion, salt, bay leaf" are put into the broth. Boil peas, pass it through a meat grinder , season with butter, put pea puree on a plate, boiled legs on top, pour over with guelder-rose and sauerkraut sauce.

Pork legs 200, sauerkraut 50, viburnum 35, onions 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, at the end add flour. Then pour in meat broth or water, put pre-scalded lingonberries, salt, black pepper, bay leaf and stew until tender.

Beef 125, ghee 10, onion 60, tomato puree 10, flour 5, lingonberry 80, bay leaf, pepper, salt.

8. Veal stewed in sour milk

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, if desired - pepper, and stew until tender. Served with veal stewed sauce.

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

9. Roll from the stomach

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

10. Homemade sausage

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

Onions 50, millet groats 200, pork fat, lamb 150, guts 300, water 360, salt.

11. Shyrtan (meat product)

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

For long-term storage, shyrtan is put into the oven again for 1–1.5 hours, cooled and put back into 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 skins with cucumber pickle

Well washed potato tubers of the same size are placed in a 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 dressed with vegetable oil.

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

13. Kavyn igerchi (pumpkin pancakes)

Grate the peeled pumpkin, add flour, eggs, beaten with milk, sugar, salt, soda, and mix everything 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 pcs., Sugar 15, ghee or vegetable butter 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, whipped well. Served with sour milk or sour cream.

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

15. Millet porridge with mushrooms

The dried mushrooms are washed, soaked in warm water for an hour, then boiled in the same water in which they were soaked. Finished 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. Serve with chopped onions fried in vegetable oil.

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

16. Tortillas with garlic

Yeast is diluted in warm water, salt, sugar, vegetable oil are added, sifted flour is added and not very tough dough is kneaded. Roll out round cakes with a thickness of 1.5 cm, allow to distance 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 pounded with salt, diluted with boiled water, filtered into cheesecloth and the resulting sauce is smeared with cakes. 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. Pie with sorrel

To prepare minced meat, sorrel is sorted out, washed and placed in cold water for 20-30 minutes. After that, the greens are washed again with plenty of water. Then the greens are chopped into small strips or chopped and placed in a bowl, seasoned with sugar, salted, mixed well and allowed to simmer in their own juice. The sorrel filling is put into the prepared yeast dough, the pie is given a semicircular shape, pinched, greased with oil on top and baked.

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

18. Hooplu with pork and potatoes

Prepare yeast dough, roll it out, put minced meat 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, egg 1/5 pcs., Pork meat 400, potatoes 200, onions 100, pepper, salt.

19. Fish pie

On rolled yeast dough 0.7–1 cm thick, put a layer of washed cereal, a layer of onions and sliced \u200b\u200bfresh fish on top. Salt, pepper, cover with a layer of dough and bake. The finished cake is greased with butter.

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

20. Pickled cucumber pies

Yeast dough is rolled out thinly into flat cakes 0.8–10 mm thick. In the middle of the tortilla, put a filling made of pickled cucumbers seasoned with sautéed onions. The pies are shaped like a crescent and the edges are pinched. Place the pies in a warm place for proofing. After 10-15 minutes, they are greased with an egg layer and baked. The finished pies are greased with butter. The filling is prepared as follows: medium-sized pickles are washed, cored, finely chopped into cubes, fried in a pan until half cooked, then sautéed onions are added and fried until tender.