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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]
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 drink 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 (usually pork and poultry) is usually baked in the oven. The round bread palyanytsa is surrounded with honors. They drink kissels, brews, and Iryan, a Cossack variant of ayran similar to suzma. [7]
Cossacks commonly use bowls and wooden spoons. 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. They often 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.
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.
Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish, and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
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.
Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and cuy are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones, llapingachos, and seco de chivo. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of banana, uvilla, taxo, and tree tomato.
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.
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.
