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Cossack cuisine conveys the peculiarities of life and culture of the Cossack people.
Many Cossack troops were named after rivers (Amur, Volga, Don, Yenise i, Kuban, Terek, Ussuri, and Yaik). The diet of the Cossacks is dominated by an abundance of fish dishes. The Don Cossacks bake carp or bream, cook ukha, and cook kulesh with fish. At the same time, they like to eat porridges, noodles, bread and pies, which they wash down with uzvar [2] (compote of dried fruits) and kvass. [3] They also cook stuffed cabbage rolls and aspic. [4] The Don Cossacks' fish dishes included sturgeon balyk, Don herring, scherba (ukha), and small fish fried with onions and eggs. A well-known Don dish is watermelon pickled in brine, which is often used as an appetizer for strong alcoholic drinks. [2]
A traditional Cossack dessert is nardek - watermelon honey. It was usually eaten with bursak (bursachki). The influence of Oriental cuisine was also manifested in the use of raisins, which were added to porridge. [5]
The traditional alcoholic beverage of the Don Cossacks was wine, and winemaking emerged on the Don with the appearance of the first Greek colonies, approximately in the 6th century B.C. The ancient Greek historian Strabo wrote that during his travels he visited the mouth of the Don where the vines were covered with earth for the winter from snow and frost. [6]
When the Polovtsians came to the Don lands, followed by the Tatar-Mongols, winemaking disappeared. Peter the Great had an opportunity to revive viticulture on the Don. In 1697, the tsar ordered the Azov governor Prozorovsky "to start vineyards". Soon wine became the most popular wine of the Don again. [6]
Kuban Cossacks eat borscht, dumplings, pancakes, and shish kebabs. Goulash is widely known in the cuisine of the Cossacks of Southern Russia. The most common soups are okroshka and shulum (a thick soup of broth, meat, and potatoes). Meat (pork, poultry) was usually baked in the oven. The round bread (loaf, palyanytsa) was surrounded with honors. They drank kissels and brews. Also known is Iryan, a Cossack variant of ayran from suzma. [7]
Of cutlery, Cossacks use bowls and wooden spoons. Cossacks eat three times a day: breakfast, lunch and dinner. Before eating, it is obligatory to wash and wipe their hands. The eldest at the table usually signals the start of the meal. Often they eat from a common bowl. Drinks are served in pitchers.[ citation needed ]
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.
Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, northeastern Syria, northwestern Iran and southeastern Turkey. Assyrian cuisine is primarily identical to Iraqi/Mesopotamian cuisine, as well as being very similar to other Middle Eastern and Caucasian cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Palestinian cuisine, and Armenian cuisine, with most dishes being similar to the cuisines of the area in which those Assyrians live/originate from. It is rich in grains such as barley, meat, tomato, herbs, spices, cheese, and potato as well as herbs, fermented dairy products, and pickles.
Belarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region.
Ukha is a clear Russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. Fish such as perch, tench, sheatfish, and burbot are sometimes used to add flavour to the soup. The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with the Don region.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Yemeni cuisine is distinct from the wider Middle Eastern cuisines, but with a degree of regional variation. Although some foreign influences are evident in some regions of the country, the Yemeni kitchen is based on similar foundations across the country.
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas.
Georgian cuisine consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the South Caucasus, the Middle East and Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Turkmen seminomadic culture revolved around animal husbandry, especially sheep herding, and accordingly Turkmen cuisine is noted for its focus on meat, particularly mutton and lamb. One source notes,
The nomadic past has left a very noticeable trace in Turkmen cuisine - the basis of the diet is meat: lamb, meat of gazelles, non-working camels, wild fowl, chicken. Beef is consumed much less frequently because this food appeared on the table much later, Turkmens don't eat horse meat at all.
Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine.
Burundi is situated in East Africa and has a territory full of mountains, savannas and agricultural fields, with forests in the surrounding rivers and waters. Agriculture is spread on 80% of the country's surface and it mainly includes coffee, tea, maize, beans and manioc. Due to these characteristics, Burundi cuisine is very representative of the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits, plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
Mordovian cuisine is the traditional cuisine of the Mordovians, who now live in Mordovia and surrounding areas. It consists of a variety of dishes, based on geographical, cultural and climate features of the region, with fish traditionally featured heavily.
Bashkir cuisine is the traditional cuisine of the Bashkirs. Their way of life, and the predominance of cattle breeding contributed culture, traditions, and cuisine of the Bashkirs.
