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Cossack cuisine is the ethnic cuisine of the Cossack people of present-day Ukraine and Russia. [1]
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Cossack cuisine is the ethnic cuisine of the Cossack people of present-day Ukraine and Russia. [1]
Cossack cuisine reflects the life and culture of the Cossack people.
Many Cossack troops were named after rivers (Amur, Volga, Don, Yenisey, Kuban, Terek, Ussuri, and Yaik), and this connection to rivers has influenced the Cossack diet, which is dominated by an abundance of fish dishes. The Don Cossacks bake carp or bream and prepare soups and stews with fish, such as ukha and kulesh. The Don Cossacks' fish dishes include sturgeon, balyk, Don herring, scherba (ukha), and small fish fried with onions and eggs. They also eat porridges, noodles, bread and pies. Common drinks include uzvar [2] (a sweet, nonalcoholic drink made with dried fruits) and kvass (a low-alcohol grain-based beverage). [3] Stuffed cabbage rolls and aspic [4] are also common. 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 is usually eaten with bursak (bursachki). The influence of oriental cuisine is seen in the use of raisins, which are added to porridge. [5]
Historically, a 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 sixth-century B.C.E. 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 to protect them from snow and frost. [6]
However, when the Polovtsians came to the Don region, 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 common 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) is usually baked in the oven. The round bread (loaf, palyanytsa) is surrounded with honors. They drink kissels, brews, and Iryan, a Cossack variant of ayran from suzma. [7]
Cossacks use bowls and wooden spoons for cutlery. Cossacks eat three times a day: breakfast, lunch and dinner. Before eating, they 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.
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.
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine, despite featuring influences of both the Ottoman and Italian cuisines, shares similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries in the region.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
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 a 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 jollof rice, 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 with 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. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described as "noodle-rich".
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.
Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic, Iranian, and Eastern European.
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.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, however now bears influences from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. German, Scandinavian, Russian, Finnish and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
The cuisine of Rwanda is based on local staple foods produced by the traditional subsistence-level agriculture and has historically varied across different areas.
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. Burundi cuisine also includes beans, which are the staple of Burundi cooking, exotic fruits, plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat.
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorghum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.
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.
The National Sholokhov Museum-Reserve is a museum complex in Rostov oblast, Russia which commemorates the life and work of author Mikhail Sholokhov. The main exhibits are located in an apartment where he lived in stanitsa of Vyoshenskaya, and in a house in which he worked on portions of his novel And Quiet Flows the Don. The museum complex was founded in 1984. Its collections comprise over 70,000 items. The collections occupy a complex of five historic buildings in Vyoshenskaya, Karginskaya, Kruzhilinskaya, Rostov-on-Don: khutors, villa of architect N. Sokolov, exhibition center, memorial and historical complex.
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.
