Varenyky is a traditional dish of Cossack cuisine.
Cossack cuisine
is a
cuisine
of the
Cossacks
.
[1]
Foods and products
[
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]
Cossack cuisine conveys the peculiarities of life and culture of the Cossack people.
Main food groups
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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]
Desserts
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]
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]
Alcohol
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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
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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]
Equipment and etiquette
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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
]
References
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