Mordovian national cuisine pastries. Panzhakay - Mordovian pies. Shchi with fresh cabbage chicken

Are you familiar with Mordovian cuisine? Natural, solid products, restraint in spices, stewed and stewed meat, cereals. And what else?

I ring the doorbell, behind which are all the secrets of the Mordovian cuisine! I am met by a blushing hostess in a brightly embroidered national costume. The thick aroma of hot pancakes, stew, fresh pastries, something else unusually appetizing and dense splashes out of the door behind her. “You can eat such a spirit with a spoon!” my grandmother used to say.

To get acquainted with the Mordovian national cuisine, the correspondent of the MTRK "Mir" came to visit the folklore ensemble "Eh, Mordovochka." This ensemble is a family group, four Kapaev sisters, natives of the village of Starye Barki, Kovylkinsky District, Republic of Mordovia, sing in it. Now, however, the sisters have other surnames, all families, children. The head of the Eh, Mordovochka ensemble, Natalia Kuvezenkova, and her sisters Tatyana Chumbaeva, Anna Tkacheva and Elena Chinilina are promoting the ethno-cultural life of the Mordovian people in the Mastorava cultural and educational society in Moscow. They are very much loved in the representation of the Mordovian Republic under the President of the Russian Federation. There they told me: “They are such ringleaders and they cook perfectly. Everything is ours, national. Like a holiday, so everything will be applied and treated. We especially love their millet pancakes.”

Millet pancakes

Indeed, millet pancakes (pachat) were already lying in a ruddy stack, waiting for me. Here is their recipe from Tatyana Chumbaeva especially for the readers of the Mir TV and Radio Broadcasting Company:

- You need to take 0.5 kg of millet flour and pour a glass of slightly warm boiled water. Stir and leave for 2 hours to swell. You can also use unground millet groats, it will just take a little longer to swell.

Then we dilute 1 bag of dry or half a pack of fresh yeast in 0.5 cups of warm milk. In the swollen "porridge" add 5 eggs, 0.5 cups of sugar, salt to taste, 300 gr. heated, almost hot milk, 100 gr. butter (it must be melted) and 5 tablespoons of wheat flour. Lastly, we introduce diluted yeast, mix everything thoroughly. The consistency should be the same as that of liquid sour cream.

Let the dough rise for three to four hours in a warm place. Then we slightly grease the pan with sunflower oil and bake lush, plump pancakes under the lid on both sides.

Lubricate each finished pancake with butter.

As you can see, millet pancakes are a slow business. They are cooked on holidays, any festive table in Mordovia is unthinkable without them.

porridge queen

“In Mordovia, millet is one of the main and favorite products,” says Natalya Kuvezenkova. - Millet porridge is simmered with milk in a pot, in a wood-burning stove. Pancakes are made from millet, one of the obligatory ritual dishes for commemoration is prepared from millet. And it is also present in wedding ceremonies. The last day of the bride's stay in her parents' house is called the day of porridge (kashado yartsamo chi). In addition, when cattle are slaughtered, they make such a national dish: they thoroughly wash the large intestine, fill it with millet porridge, put it in a spiral in a pan and bake it in an oven or oven. Porridge is saturated with fat, it turns out a very satisfying, tasty hot dish.

In Mordovia, it is customary to eat tightly even in the morning. Especially in winter. All children, before leaving the house, traditionally ate a hot dish for breakfast: as a rule, stew with potatoes or millet. Or broth with pieces of dough fried in lard. However, since there were no refrigerators, meat was eaten mainly in the cold season, in autumn and winter. Pork is especially loved in Mordovia. A cow is a dairy nurse, it is not transferred to meat. Beef is used less often in Mordovian dishes. And there is more pork, the piglet is easier to keep. And, of course, poultry: chickens, ducks, geese. Those were also slaughtered in the summer, because the family ate them in one sitting, nothing had time to spoil.

The game obtained on hunting was also used. They put snares on black grouse, hazel grouse, hares, they began to walk on elks and bears only with the advent of firearms. Until now, the favorite food in Mordovia is hare. The main products in the summer are dairy and what the garden will bring: potatoes and vegetables - cabbage, cucumbers, carrots, turnips. As well as year-round cereals, peas and lentils.

Cutlets "bear's paw"

From meat dishes, a national dish called ofton madyat (bear's paw) is excellent. They take equal parts of beef, pork and beef liver (for example, 0.5 kg each), pass through a meat grinder along with a large onion. This minced meat should be salted, peppered, add 2 eggs and form flat round cutlets, more like cakes. In a separate bowl, prepare long croutons of black bread as thick as a little finger. Bread each cutlet in these breadcrumbs, dipping in them on one side and the other and fry in a pan.

Meat with potato pancakes in a pot

Another traditional meat dish cooked in a pot is pork with potato tortillas. It is prepared like this: peel 1 kg of potatoes, grate. Add 2 eggs, 4 tablespoons of flour, a little salt to the potato mass. To stir thoroughly. On a heated and oiled frying pan, spread the mass with a layer of about 1 cm, cover with a lid and fry thick potato cakes on both sides. Let cool and cut into pieces about 1.5 by 1.5 cm.

Separately, in a frying pan, fry 1 kg of pork, cut into small pieces. When the meat is slightly browned, salt, mix and simmer under the lid for another 5-10 minutes. Put the meat together with the melted fat in a pot, top with a layer of potato cakes, meat again. Put in preheated oven for 20 minutes. Take out, let cool slightly and serve. Pieces of potato cakes, soaked in fat, become juicy and fragrant, and the dish turns out to be unusually attractive.

Sprat in dough

Mordovia is all cut up by water bodies - rivers, streams and lakes, so the fish on the table is a natural part of the Mordovian cuisine. Both the first and second courses are prepared from fresh fish. Fish stewed in milk (loftssa pidef kal) is unusual, it has a special delicate taste. And lovers of very unusual sensations can try sprat in dough. It is prepared simply: the salted sprat must be cleaned of the insides and the head. Thin cakes are rolled out of unleavened yeast-free dough (flour, water and salt), into which, like in an envelope, they hide the fish, tightly pinching the edges. Such envelopes are dipped in boiling water for a few minutes, taken out and - the snack is ready.

Among the first dishes in Mordovia, cabbage soup (lam, capsta yam) is in the first place. Almost all soups are cooked in meat broth, otherwise it is not recognized. The broth is made from beef, pork, poultry. Until now, cabbage soup in chicken broth is a favorite Mordavian food. A traditional first course is also chakarat broth seasoned with dumplings: pieces of dough made from pea, rye or wheat flour, fried with pieces of lard. In Mordovian cuisine, there is also a combination of meat and fish, or poultry and fish, quite unusual for other places in one dish. For example, the Sura Mordva - Erzya cooks sterlet shurba on chicken broth.

Young Breasts for Dessert

Mordovian bread and pastries are a subject for a whole study, this people bakes so much. Bread (kshi) is the basis of nutrition. They still try to bake it at home, from pure rye flour. Bread was given a big role in all rituals: wedding, funeral, calendar.

For the wedding, they baked a cake (luksh) from yeast rye dough in 7-12 layers, among which there were certainly millet porridge, whole chicken, eggs and again a layer of dough. It was baked, as a rule, by the groom's mother and sent as a gift to the bride's relatives. Also, for the wedding, they baked sweet pies “breasts of a young woman” stuffed with cottage cheese, so that there would be a lot of milk in the breast of the young wife and that she would give birth to many children.

Also in Mordovia, pies are baked stuffed with mushrooms, apples, berries, crushed potatoes, cabbage, peas, but most often from milk millet porridge. Unleavened dough cookies are very popular, for example, sweet cakes (spokorot) made from rye or wheat flour. Without them, as well as without millet pancakes, not a single holiday can do.

What drink?

Herbal tea in Mordovia was mainly drunk after a bath. In summer, a favorite drink to quench one's thirst was a mixture of sour milk and water (eryan or shapam vidi). They also drank kvass from rye crackers and mash. Very much loved in Mordovia mash from sugar beet pose. Unfortunately, you need an oven to cook it; you won’t be able to cook it in urban conditions. For the pose, the beets are cleaned, chopped, poured with water and stewed in a cast-iron over low heat for at least a day. Then it is cooled, rye flour is added and the mixture is malted for 6 hours. Boiled water is poured in, brought to a boil, removed from heat, cooled and filtered. A small amount of this wort is used to prepare a yeast dressing with rye flour and sugar. Then the wort is combined with a decoction of hops and yeast sourdough and left to ferment for 3 hours. The finished drink is filtered and stored in a cold place. Many times in Mordovia they tried to establish an industrial production of poses. But the technology proved too complex for that.

They gave me bread kvass. And under the refreshment and unhurried conversation, they turned on a recording of their speech: polyphony, as if from the depths of centuries, sounding, calling, reeling. “Tomorrow at the wedding we perform at the compatriots. The children in Moscow have already grown up, the parents are 30 years old, since they moved, but they want to hear their own, dear, ”said Natalya Kuvezenkova.

Tatyana Rubleva

Mordovian cuisine is based on vegetable and dairy products. From meat presented this nationality prefer to eat beef and pork, occasionally - lamb. Poultry and meat offal dishes are quite popular. Favorite national dish is cabbage soup with chicken broth. Fish dishes are also popular.

Meat and fish are cooked mainly in their natural form. Mordovian cuisine is reserved about hot spices (vinegar, mustard, etc.), but it loves all kinds of pickles and fermentations. The side dish is usually potatoes. Bread is served hearth rye or wheat.

Dairy products are very peculiar, they have a unique taste. Take, for example, a thick, tasty, cream-colored drink - chapamo lovsa.

A special place in Mordovian cuisine is occupied by the use of grain and cereals from it. Millet is most preferable, although pearl barley, spelt and rye (black porridge) have also long been considered the main raw materials for making gruel - heavily boiled porridges diluted with water, butter or hot milk, with the addition of forest herbs and onions. The grain is also used for stuffing pork intestines with steep porridges (mostly millet), which are then fried in lard.

Fruits, jelly and compotes are served as a dessert. Drinks such as pose and aryam are very common and are excellent thirst quenchers.

Starch noodle soup

Ingredients for noodles: 100 gr potato starch, 190 gr milk, 1/5 egg, sugar, salt;

For soup: milk 390 gr, ready-made noodles 125 gr, sugar 5 gr, butter 10 gr, salt.

Potato starch is diluted in milk, an egg, sugar, salt are added, mixed and baked in a pan in the form of thin pancakes. Cool them, cut into strips and dry. Prepared starch noodles are poured into boiling milk, salt and sugar are added. Butter is added to the finished soup.

Pianti

You will need meat 125 gr, melted butter 10 gr, flour 5 gr, sour cream 30 gr, broth 30 gr, garlic and salt.

Beef (brisket, shoulder blade) is cut into pieces of 50 g each, fried in a pan, transferred to a saucepan, poured with sour cream sauce with garlic and stewed until tender. For the sauce, the flour is lightly fried, diluted with broth or water and poured into boiling sour cream. Cook, stirring, for 8-10 minutes, then season with salt and grated garlic.

Cebar shurba (good ear)

It is necessary to take small river fish (crucian carp, ruff, gudgeon) 100 gr, large fish 125 gr, onion 35 gr, bay leaf, pepper and salt.

Small river fish are cleaned, gutted, gills are removed, washed, poured with water and boiled until cooked, then it is kneaded, the broth is filtered and put on fire again. Pieces of large river fish, onions (whole heads) are placed in the boiling broth. Shortly before readiness, add salt, black pepper, bay leaf. If desired, the ear is prepared with potatoes.

Fresh cabbage soup with chicken

Fresh cabbage 125 gr, potatoes 80 gr, onion 25 gr, carrots 25 gr, butter 10 gr, chicken 50 gr, garlic, salt.

Shredded cabbage and potatoes, cut into slices, are placed in boiling chicken broth and boiled until tender. At the end of cooking, cabbage soup is seasoned with sautéed fish and carrots and salted. When serving, put a piece of chicken on a plate. A clove of garlic is served separately.

Selyanka

We take 70 g of liver, 100 g of heart, 90 g of lungs, 100 g of meat, 30 g of onion, 10 g of carrots and salt.

Diced offal and meat are placed in a serving pot, onions are added, sprinkled with salt and stewed until tender. Pickled cucumbers are served separately.

Pose (drink)

Let's take 300 g of sugar beet, 40 g of rye flour, 20 g of malt, 2 g of yeast, 1 g of hops, 20 g of sugar and water.

Sugar beets are cleaned, chopped, poured with water and stewed for a day. After cooling to room temperature, rye flour is introduced and the mixture is malted for 6 hours. Boiled water is poured in, brought to a boil, removed from heat, cooled and filtered. On the same wort, yeast is bred with a small amount of rye flour and sugar. Then the wort is combined with a decoction of hops and yeast sourdough and left to ferment for 2-3 hours. The finished drink is filtered and stored in a cold place.

Aryam (drink)

We need sour milk 100 gr and water 100 gr.

Sour milk is diluted with cold boiled water. Serve chilled.

Enjoy your meal!

Project language:

the study of traditional national cuisine, the preparation of national dishes and its introduction into everyday life leads to family cohesion, friendship and hospitality.

1. NATIONAL CUISINE OF THE MORDOVIAN PEOPLE

1.1. From the history of Mordovian cuisine

The traditional cuisine of the Mordovians is simple and healthy, it was associated with religious beliefs, customs, and economic conditions.

The basis of the Mordovian diet is meat. Since the locals have been hunting for a long time, game was often present on the table. Black grouse, hazel grouse, hares - they put snares on them. Paganism did not put any prohibitions on eating pork, so the locals happily ate and eat not only meat, but also lard - salted, smoked, boiled, and also added it to other dishes, for example, in porridge, wrapped in dough ( chomars).

Mordva usually settled along the banks of rivers, so fish was the main food: they ate it raw, and boiled, and baked, and dried, and dried, and even pickled (“sour”, as they said in former times). The love for fish has survived to this day. Not a single festive feast is complete without fish: salted, smoked, fried.

Since ancient times, the Mordovians have been engaged in agriculture. Potatoes, cabbage, cucumbers, beets, onions, carrots, turnips, radishes, horseradish, pumpkins were grown in vegetable gardens. In summer and autumn, most vegetables were consumed fresh. For the winter, cabbage was fermented in large tubs, which was a good help for large families in the winter. Also, cucumbers and mushrooms were harvested in large barrels in the fall.

Potatoes were usually boiled with their skins on and then peeled. After that, it was crushed, adding butter, milk, cream. The onion, which was the favorite national seasoning of the Mordvins, was especially revered.

A large place in cooking was occupied by the use of grain. Mordva preferred millet. They cooked porridge with the addition of butter, milk, forest herbs and onions. Noodles were among the traditional dishes. It was prepared from flour and starch in water or milk.

Eggs played a significant role in Mordovian nutrition. Among the Mordovians, eggs were considered a symbol of fertility. The most delicious eggs were cooked in the oven. Fried eggs were and are an obligatory dish on the Trinity.

Mordvins have been eating bread since ancient times. Bread was given a big role in all rituals: wedding, funeral, calendar.

They also baked pies stuffed with mushrooms, sorrel, berries, crushed potatoes, cabbage, and carrots. Without them, as well as without pancakes, not a single holiday could do.

1.2. My grandmother's stories

I wanted to continue the research and find out from my great-grandmother what they cooked in the village many years ago.

My great-grandmother's name is Maria Ivanovna Zotova. She has been living in the village of Engalyshevo for 77 years and, of course, knows a lot about the national cuisine.

The food depended on the season. In the summer, they ate okroshka on kvass, boiled potatoes in their uniforms, and then crushed them with pork fat. They ate potatoes with cucumbers or cabbage. They drank sour milk, kvass ( posture). In stoves in cast iron, milk was boiled to brown, then sourdough was added and it turned out delicious chapamo lovso(ryazhenka). They baked open pies with a variety of fillings: from hemp, carrots, potatoes, sorrel. Often they cooked porridge (millet was a favorite), seasoned with hemp oil. Pigs were usually slaughtered for the winter, so there were meat dishes on the table. It was boiled in large chunks. On major holidays, the whole family made dumplings. For this, meat was finely chopped in special troughs, and a lot of onions and water were added to the minced meat for juiciness. They loved it very much and often made jelly with the addition of garlic. In winter there were always pickles, sauerkraut and pickled apples. Often, including on holidays, they baked pancakes (from millet or wheat flour).

My mother and I wrote down recipes for several Mordovian dishes that our great-grandmother told us about.

2. DISHES OF NATIONAL CUISINE

Cebar shurba (good ear). Small river fish are cleaned, gutted, gills are removed, washed, poured with water and boiled until cooked, then it is kneaded, the broth is filtered and put on fire again. Pieces of large river fish, onions (whole heads) are placed in the boiling broth. Shortly before readiness, add salt, black pepper, bay leaf.

Soup with cookies. Sliced ​​potatoes are dipped into the boiling bone broth. After the broth boils again, put chopped onion, chopped into cubes and lightly fried liver, salt, pepper, bay leaf and bring to readiness. When serving, put butter on a plate.

Starch noodle soup. Potato starch is diluted in milk, an egg, sugar, salt are added, mixed and baked in a pan in the form of thin pancakes. Cool them, cut into strips and dry. Prepared starch noodles are poured into boiling milk, salt and sugar are added. Butter is added to the finished soup.

Pianti. Beef (brisket, shoulder blade) is cut into pieces of 50 g each, fried in a pan, transferred to a saucepan, poured with sour cream sauce with garlic and stewed until tender. For the sauce, the flour is lightly fried, diluted with broth or water and poured into boiling sour cream. Cook, stirring, for 8-10 minutes, then season with salt and grated garlic.

Tuvon syvel maxo marto (liver fried with pork).Pork and liver are cut into cubes and fried until tender, sautéed onions are added, salted and peppered. Served with fried potatoes.

Selyanka. Diced offal and meat are placed in a serving pot, onions are added, sprinkled with salt and stewed until tender. Pickled cucumbers are served separately.

2.1. Ritual dishes

The preparation of many dishes of Mordovian cuisine is associated with traditions and customs that are observed in our village to this day.

The first day of the New Year is met with a plentiful table: a variety of pies, cereals, jelly - so that the year is successful.

On the eve of Christmas, young people walk around the village and carol. They bake special pies with a variety of fillings - kalyadan hide.

Throughout the week of Shrovetide, one of the most beloved holidays in the village, pancakes, a symbol of the sun, are baked in every house. Each hostess has her own cooking recipe, which she keeps a secret.

On the spring holiday of the Annunciation, larks are necessarily baked from dough, and on Ascension - cakes with transverse stripes, like a short flight of stairs.

Easter is celebrated with colored eggs, Easter cakes, a large number of pies and beer specially prepared for the holiday - inechin puree.

On Trinity, on every street under a birch, which we consider a sacred tree, women gather, cook dumplings ( babani salma) and scrambled eggs.

On all holidays, at wakes, on Sundays, pancakes have been an obligatory dish on the table since ancient times.

2.2. Mordovian pancakes

I wanted to learn how to cook real Mordovian pancakes according to the old recipe of my grandmother.

Mordovian pancakes differ from Russian ones in that, in addition to wheat flour, millet, rye or buckwheat are added to it and many eggs are beaten in. Pancakes are thick and very tasty. They are eaten with milk, butter, honey.

Ingredients: 1 cup of millet flour, 350 grams of milk, 4 eggs, 2 tablespoons of sugar, 1/2 teaspoon of salt, 2 cups of wheat flour, 20 grams of yeast.

Cooking. Yeast must be dissolved in milk and set aside for now. Sift the wheat flour. Next, beat the eggs with sugar and salt, add milk with yeast diluted in them to the resulting mass, mix. Then add millet flour, also mix thoroughly. Stirring constantly, add wheat flour. The dough should be thick, like sour cream. Let the dough rise for about two hours, and then bake the pancakes. Grease a hot frying pan before each pancake with a small amount of melted butter. Pancakes are thick and have a yellowish color. If you add buckwheat flour, then the color of the pancakes will be grayish brown.

Five dishes to try in Mordovia

The traditional cuisine of Moksha and Erzya is simple and healthy, but at the same time mysterious and attractive. Each dish is famous for its unique taste and indescribable aroma. When visiting Mordovia, you must definitely taste several dishes.

The basis of the Mordovian diet is meat. Since local residents have been hunting for a long time, game was often present on the table of both Erzya and Moksha. Black grouse, hazel grouse, hares - they put snares on them, but they went to moose and bears in large bands with horns.

Paganism and the subsequent Christianization of the Mordovians did not put any prohibitions on eating pork, so the locals happily ate and eat not only meat, but also lard - salted, smoked, boiled, and also add it to other dishes, for example, porridge.

The territory of modern Mordovia is literally riddled with rivers and streams, there are many lakes, in ancient times they were not only full-flowing, but also rich in fish. Dried Moksha breams were successfully sold at fairs in Moscow and the surrounding area, and the sterlet found in Sura was considered royal fish and was served at the table of Russian monarchs. The love of Mordovians for fish is something special: both Erzya and Moksha eat it raw, and boiled, and baked, and dried, and dried, and even pickled (“sour”, as they said in former times).

Mordva was indifferent to alcohol. Since arable farming was not held in high esteem, grain was expensive, and it was unprofitable to drive grain moonshine. But it was easy for people who were engaged in beekeeping (collecting honey) to take advantage of the gifts of nature. Pure - a national drink, an analogue of mead, amused the ancestors during the holidays and folk festivals.

Valdo yakstere viy

Let's start with snacks. Valdo yakstere viy - "scarlet power" - this is the name of chopped red beets with pieces of cheese made from goat's milk. Before serving, the dish is poured with sunflower oil.

Erzya soup

The soups of the Erzyans and Mokshans were exclusively meat, regardless of how wealthy the family was. The Mordovian peoples believed that soup is the main dish that gives strength and endurance. The main soup is shchi. They cooked them with beef, pork, hare and even chicken. Until now, chicken soup remains one of the main dishes at mass festive events, wherever they are held. They are cooked in large cauldrons over a fire. Also among the Mordovian recipes - cabbage soup with meatballs.

Bear's paw - ovton lapat (ofton madyat)

The most famous second dish is ovton lapat (erz.) or ofton madyat (moksh.), or "bear's paw". This is an indispensable brand highlight of any cafe and restaurant in Mordovia, offering its visitors dishes of national cuisine. The dish has its own history. A long time ago, a simple Mordovian guy was not allowed to marry until he killed a bear while hunting, and, according to local custom, became a real man. As a result, he killed the bear and fried its paw as a gift to the bride. Today, bear paw is not prepared from bear meat. For its preparation, beef, liver and pork are used. Add eggs, spices, onions and knead the minced meat as for cutlets. And on top lay rye crackers, which symbolize the claws of a bear.

Teen breasts

In Mordovian cuisine, dessert is a variety of sweet pastries, which in former times had a ritual character. A very original wedding pie "young woman's breasts" stuffed with cottage cheese. In pagan times, this pie was obligatory for the Mokshans at a special prayer in the groom's house, during which those gathered asked the supreme god Nishke so that the bride would have a lot of milk and give birth to seven sons and the same number of daughters. Pagan times have passed, but pies with cottage cheese remained on the festive menu of Mordovian families.

intoxicating pose

The main character on the Mordovian table is a pose, a drink like kvass made from sugar beets. Both old and young can drink it. The pose does not contain alcohol and perfectly quenches thirst on a hot day. Several attempts were made in Mordovia to organize the industrial production of the pose, but they all ended in failure - the production technology is too unique.

tell friends

"- a restaurant that may interest a tourist who is not indifferent to gastronomy. This is written on travel portals, on tripadvisor.ru, and the locals confirm its fame. At the same time, I have not had time to look there yet, I only admired the colorful tower on the Saranka River from afar. My acquaintance with the national cuisine of Moksha and Erzya was formed from the following components - the theoretical stories of colleagues (for example, about the indispensable gift - horse sausage mahan ), texts for menus and booklets, as well as samples of delicious Mordovian dumplings in a nice cafe "Excellent dumplings". The peculiarity of this particular dish is that the broth is cooked on one type of meat, and another is put in the filling.

So, "the basis of the diet of the Mordovians is meat. Since the locals have been hunting for a long time, game was often present on the table of both Erzya and Moksha.

The territory of modern Mordovia is literally riddled with rivers and streams, there are many lakes, in ancient times they were not only full-flowing, but also rich in fish. The love of Mordovians for fish is something special: both Erzya and Moksha eat it raw, boiled, baked, dried, dried, and even pickled." (http://saransk-2018.com/national-food /)

Kaymak/Panjakay (Vatrushka with potatoes)
Its basis can be both from yeast and from unleavened dough. Boiled potatoes are rubbed, hot sour cream, butter and eggs are added. Formed cheesecakes are smeared with egg, then baked in the oven.

Cebar / syupav shurba (Rich ear)
Small river fish are cleaned, poured with water and boiled until cooked, then kneaded, the rich broth is filtered and put on fire. Pieces of large fish, potatoes are placed in the broth.

Villager in Mordovian
The main component of the villager is the lung. Diced offal is placed in water, onions and carrots are fried until cooked, then added to the pan. Mordovian village girl can be served with pickled cucumbers.

Shongaryam (millet porridge)
Porridge is prepared with milk. Dressed with pieces of meat, chopped eggs and onions, mix thoroughly. At the end, small pieces of crust from freshly baked black homemade bread are added.

Spelled porridge
Spelled groats are soaked in a mixture of curdled milk and cold boiled water. Then it is washed in cold water, boiled in milk, infused, seasoned with oil. Spelled porridge has a pleasant nutty flavor and is very healthy.

Tsemant (Mordovian dumplings)
Small cubes are wrapped in dumplings dough, rolled out and cut into small squares. pork, salted and flavored with onions. The cement is brewed beef broth.

Bear Paw (Meat Pie)
Liver cutlet with breadcrumbs imitating bear claws. The liver is passed through a meat grinder, onions, eggs are added, everything is mixed, an oval shape is attached, breaded in onions, then in an egg and white bread sticks. Fried in vegetable oil.

stewed fish
Large fish is cleaned, rinsed with running water, rubbed inside and out with salt and black pepper, flour, then wrapped in six layers of cabbage leaves, baked in ashes and coals of a fire.

Azu in Mordovian
A traditional dish of Mordovian cuisine, consisting of fried pieces of meat stewed with tomatoes, onions, often with slices of pickles in a spicy sauce.

Pianti (Beef in sour cream)
The beef is cut into pieces, fried, transferred to a saucepan, poured with sour cream sauce with garlic, then stewed. For the sauce, the flour is lightly fried, diluted with broth and poured into boiling sour cream.

Pose (Sugar Beet Braga)
Cooking in the oven. Chopped beets are poured with water and put to stew for a day. After that, rye flour is added and malted for 6 hours. By combining yeast, flour and sugar with a decoction of hops, the finished drink is filtered and stored in a cold place.

Mordovian honey puree
Puree is considered the sister of mead. Boiled on honey with the addition of hops, pollen and barley or rye malt. Pure is prepared only in wooden or earthenware dishes.

Materials of the tourist information center of the Republic of Mordovia