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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. [1]
Volga Finns settled on the riversides, in places convenient for fishing. [2] Traditionally Mordovians pay a great attention to the support of nature. [2] Fish dishes varied by the type of cooking; fish was eaten raw, frozen, dried, salty, and boiled. [2] Fish liver, fish eggs, milt, cod-liver oil were used as cooking ingredients. [2]
Meat and poultry was stewed, baked and boiled. [1] There were no fried meat dishes in Finno-Ugric cuisine, only roasted dishes which also were borrowed from Tatar cuisine in the 19th century. [2] Beef, mutton and pork were preserved in several ways. [2] [3] The most ancient preservation method was drying. [2] [3] Pre-boiled meat was dried in an oven or under the sun. [2] [3] Fat from broth was collected and used for cooking. Meat was also frozen for preservation. [2] [3]
In ancient times, horsemeat was used for food, but later it was used only in rituals (molyam) associated with horse worship. [2]
Many farms grew cabbage, cucumbers, potatoes, garlic, carrots, beans, beets, turnips, radishes, and pumpkins. [2] In summer and autumn, a great deal of fruit were eaten fresh. [2] Pickled cucumbers were used for preparing dishes.[ citation needed ] Beets and pumpkins were eaten steamed as a dessert. [2] Shschi (cabbage soup) was a traditional soup consisting of cabbage and potatoes cooked in chicken broth with onions and carrots added at the end. [4] Herbs such as watercress, horseradish, onion, cow parsnip, horsetail, nettle, and wild goutweed were used for preparing dishes instead of spices. [2]
Mushrooms were one of the main ingredients in traditional dishes. They were boiled, salted, fried, soured and dried. [2]
Grains had a special place in Mordovian cuisine. [1] Finno-Ugric peoples mostly used wheat, barley, spelt and rye (black cereal). [1] [2] Ritual meals in Mordovia were associated with agricultural period, family and public holidays. [2] For example, millet porridge was not only a delicious meal on weddings. christenings, funerals, but also there was a special ritual baba's porridge (female porridge) made at the last day of a bride at home. [2]
Bliny (pancakes) [5] were a favorite dish of Mordovians. [1] [2] They were called pachat and were made from rye, wheat, millet and pea flour. [2] Traditionally Mordovians liked the pancakes to be rather thick and added boiled potatoes into the dough. [2] Such pancakes were served with milk and honey. [2]
Swedish cuisine is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
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.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Latvian cuisine typically consists of agricultural products, with meat featuring in most main dishes. Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea.
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1897. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
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.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
Cossack cuisine is the ethnic cuisine of the Cossack people of present-day Ukraine and Russia.
Pontic Greek cuisine consists of foods traditionally eaten by Pontic Greeks, a Greek-speaking ethnic minority that originates from the southern shore of the Black Sea in modern Turkey. Their cuisine has been heavily influenced by the migration of different ethnic groups to the Pontos. Because of the Pontos' remote location, Pontic Greek cuisine has many differences from other Greek cuisines. According to Achillefs Keramaris et al., "Pontic Greek traditional cuisine is diverse and simplistic, incorporating traditions from mountainous and coastal regions, ancient Greece, nomadic regions, and influences from Russian, Turkish, Laz, Hemshin, and Armenian cuisines."
