a long time the local population lived off the gifts of the taiga and the lake.
The dishes are not marked by diversity, but were nutritious and practical.
Hunters and fishermen know a lot of exotic recipes for cooking on the fire,
with hot stones and coals. Extracted meat and fish, smoked, dried and salted
for future use. Of berries and mushrooms for the winter stockpile. The combination
of fish, game and seasonings distinguish Siberian taiga table of European
local highlight was salted Baikal omul, delicate taste of fame which is known
far outside of Siberia. There are different
ways to his ambassador in viscerated and ungralloched form, depending on recipe
preparation and the time elapsed from the date of salting, varies widely and
the taste of fish. Svezhesoleny omul are so delicate that it at once eaten
several tails, even those who usually avoids the fish. Among gourmet,
he is valued as an ideal snack for chilled vodka. Many tourists are trying to
take away goodies to friends and family Baikal omul. For transportation is
recommended to buy salmon, cold smoked and pack it in paper instead of plastic
bags so crushed. It is also widely known Siberian meat dumplings the
Siberian. In the old days, hunters, going
into the forest they took with them in canvas bags, frozen dumplings, which was
enough to throw into boiling water, and after their ascent tasty and fragrant
dish is ready. In most restaurants you can Unhide ravioli, cooked according to
a more complicated recipe: in bone broth with liver, in pots, covered freshly
baked bread. Very tasty and fried dumplings.
feature of cooking meat in Siberia, in the
taiga are seasonings from the fern and wild garlic, which rolled into pieces.
The dishes are served baked in the oven potatoes and frozen berries,
cranberries or cranberry frequently. Hunters on one recipe wild meat cut thin
long pieces, cool fall asleep with salt, mix in a pot and a string of wooden
sticks or branches. Then stick them around the campfire coals and vyalyat in
smoke. Cooked this way the meat is stored long summer. During the movement of
pieces of good chew to maintain power and restore the lack of salt in the body.
Siberians are very different from the restaurant menu. Typically, houses are
storing for the winter a lot of pickles. If you get a visit to the Siberians,
the table must be the tomatoes in own juice, cucumbers, cabbage, mushrooms and
pickled mushrooms, pickled butter mushrooms, homemade caviar from squash, jam
from taiga berries. Sauerkraut sometimes cook with cranberries or cranberry.
Less can be seen salad of ferns and wild garlic.
And, of course,
the table is unthinkable without pie. They may be the most intricate shapes and
with different fillings: with cranberries, fish, onion, rice, mushrooms and
egg. Tea with jam from berries of the Siberian and homemade cakes - a
traditional treat for guests. Sometimes the tea add frozen cranberries, or sea
buckthorn on the table, put a drink or cranberry juice.
usually simple to prepare and nutritious, is dominated by meat and dairy
dishes. Popular in Siberia, particularly widespread in the Republic of Buryatia Buryat
posture. For their preparation is minced meat minced pork, lamb and beef. The
filling is rolled into the dough so that the top was a hole for steam to
escape. Poses quickly steamed boiling oil in pan. Inside the remains hot melted
fat, so be careful, for the first time trying them. Rarely, but it can still be
found in the villages tarasun - Alcohol-tonic drink milk, which has an odor,
and Salamat - dairy product prepared from high-quality sour cream on the fire
when boiled with the addition of salt, flour and cold water.
Baikal ear to
smoke the fish in the pricks, salad of fresh wild garlic can be truly
appreciated only by a forest fire during a trip to LakeBaikal.
Exotic dinner-Baikal includes the faint light the fire, a few old newspapers,
which is covered with a simple table, blackened pot of boiled potatoes, a bunch
of wild garlic and lots of salted omul.
But such exotic
dishes as stroganina (raw frozen meat venison), or raskolotka (raw fish is
fresh frozen Baikal), which are used as raw with spices, often offered guests
during the winter hunting or fishing as an appetizer delicacy to alcohol. Avoid
trying to bearish meat, even heat-treated, if not his veterinary expertise.
Pickled shoots of perennial class paporotnikoobraznyh long been used for food
in Korea, Japan and China. In Siberia the fashion for
both cold and hot dishes of fern, having a kind of mushroom flavor, came in the
early 1990's., After the beginning of massive pieces of this plant to Japan.
gathering fern - June, when he had not yet bloomed, when the leaves are still
curled in the form of buds form. The best time to collect - the first half of
the day, when the plant is wet with dew. Young shoots are cut at a height of
approximately 10 cm
from the ground. Collected ferns are processed on the spot. Technology properly
salted rather complicated and involves three phases. Harvested fern associated
food in bundles with rubber bands and placed in layers, sprinkling them with
salt abundantly, in wooden barrels, with the bottom of the hole with a cork.
Above press down with stones to oppression. A week later, through the bottom
drain hole formed brine, and the two lower rows of beams emit. The upper layers
shifted downward, make a 10 percent solution of salt and pour them fern. Even
after one week the brine is drained and replaced. For quick cooking fern thoroughly washed and boiled for 5
minutes in a 10-percent salt solution, and then again washed in cold water,
slice onions and fry in vegetable oil with potatoes, mushrooms and onions.
for fish on the Baikal RYBAKOV
Omul washed under running cold water of LakeBaikal,
ripper, gills removed, thoroughly cleaned out, pour salt, optional pinch of
salt salt inside the head, back and sides. Maloe fishermen prefer coarse salt
(GOST 00), because small dissolves rapidly and the surface is obtained salted
fish is stronger than the inside (uneven ambassador). It is better to use a
wooden container, but if there is no suitable and enamelled tanks. In a wooden
container omul tightly fit head to tail, tail to head, incised belly up to the
resulting brine remained in the fish. Each row of extra lard with salt. The
fish is loaded from top to press down, to give brine (brine). Press down the
best stones, which are not oxidized in the brine. After a day of 1-1,5-salted
salmon can be eaten. Especially prized delicate taste salty omul the 2 nd day
There are two
types Ambassador: Ambassador of the peasant - it Gutted fish and kulturka -
ungralloched. Gourmets consider the cultural taste of salted omul more refined,
as they believe, because of the preservation of viscera becomes more salty and
fragrant than viscerated. In glaciers salted fish can be kept all summer.
unpicked salted omul stretch on wooden splinter, piercing their fish across,
and hung in a dry ventilated place. Wooden sticks are not to be resinous, not
to spoil the taste of omul. Cold smoked fish. Take the salted fish (1,5 days) and well
washed in running water of LakeBaikal from the remnants
of brine and coarse salt, dried at Vjalkov (hanging head down to leaking excess
fluid). Then it hung in the shade in a ventilated place for 1-2 days. With
proper drying surface becomes dry, but moisture is still inside, so the fish is
obtained after curing gold. When dry the surface properly, the fish becomes
brown. Smoking is a wooden box in the ground, it filled with sawdust and
ignited to smoldered. Smoke from the duct passes through the 3-meter pipe,
buried in the ground, cooling the combustion products are deposited on pipe
walls, and a lamp with a fish in the end comes cold smoke without carbon black.
Oil lamp should be leakproof. A continuous process of decay of sawdust (usually
pine) is continued for 2-3 days.
For hot smoking is recommended to use wood in the cortex (fruit species: apple,
cherry). Birch is not used due to the presence of tar, which gives the fish
bitterness. It is desirable to prepare fish is at once the fire until it went
hot juice (usually 20 minutes of preparation). During storage is limited,
hot-smoked fish (almost a boiled fish) is not recommended to take, for example,
for transportation to Moscow
- it is broken up during transportation and crumbles.
Rozhnov. This is a traditional recipe Baikal fishermen. Fish cooked on hot
coals from the fire. It is strung on wooden Rozhny head down, but do not pierce
the tail, that it is not to slip during cooking. Rozhny stuck obliquely over
charcoal fire and occasionally turn to fish heated uniformly. Pre-in scales
made 3-4 oblique incision from the ridge to the belly, to fish better Prosol
and fry. The surface rubred salt. Wood for the pricks are selected such that it
is well kept and the temperature does not char (larch). It should be dry and resinous, otherwise the fish will take the smell
tar. Rozhny to fish in its own juice (neporotaya fish) must have a working part
of a more subtle, to be proporot fish from head to tail. For flogged
fish Rozhny produce broader 1,5-2 fingers to prepared pieces are not falling
apart. Trouble pushing along the ridge to the
touch, not to damage the gallbladder. Major big fish is cut into large
pieces and parts is placed on the Rozhny. In properly cooked fish scales can be
easily separated from the pulp. The taste
depends on the method and the cooking time. Eat fish, preferably
immediately, with the heat of the fire.
Zagato. Fresh fish, the best greasy gray grayling or whitefish
carefully cleaned of scale, gut, wash in running water from the blood is cut
along the backbone into two halves, separated all the bones and cut into slices
for 3 ~ 4 cm
Cooked slices dipped in strong salt solution ( 1 cup salt to 1 liter of cold boiled
water) for 20 minutes. After that, back in the colander, to stack the
brine and add chopped onions, black pepper, vegetable oil. All rams are mixed
tightly in jars and the finished product is removed in the refrigerator. In the
food can be eaten immediately after cooking. The taste of fish depends on the
addition of ingredients, you can fill it with oil with the addition of various
spices, which may include mayonnaise and mustard. Especially
tasty are obtained salmon and whitefish. Besides the fish flat deployed
plastics can marinated in olive oil (soaked for 30 minutes). You can also
fillet is not separated from the bones.
GRUZINCHIKI. Fish roll on Olkhon prescription N. Bencharova:
preparing a layer of dough for ravioli, roasted separately fish mince with
onion. Filling wrapped in dough, as in the preparation of stuffed
pancakes, and all this is fried. Ready-roll cut into small pieces -
"gruzinchiki and served warm with melted butter. Also available cooking
meatballs and ravioli from minced fish meat and roasting large pieces of fish
Gefilte fish in
foil. Thoroughly cleaned fresh fish stuffed with
herbs and spices, which may include lemon juice, tomato paste, a weak solution
of vinegar, red pepper, green or wild onions, garlic, mayonnaise, cheese. Gefilte
fish is placed in foil incised belly up to during the preparation did not
express the resulting juice. Wrapped in two or three layers of foil and bake on
the grid over the coals campfire until cooked.
Fried fish. It
is best to cook fresh Lenka (spring), or the fat white and gray grayling (but
not black), or whitefish. Tastes best freshly
caught fish, the fisherman is not asleep, when after the catch has not exceeded
two hours. Large whitefish cut into the ridge, and then large chunks of
layers, that they can fry. Oil must be free of foreign odors. It is better to
fry in butter, fresh melted fat seal or internal fat cattle. As of 1 kg of fish should be about 100 grams of butter.
Preliminary round big fish is cleaned and freed from scales, flattens, remove
gills and entrails. Flattened fish are not washed in running water, so it does
not lose flavor. They washed it only newcomers to the lake, these fishermen
will never wash evisceration fish. For golden brown pieces of meal, which is
added salt and black pepper. Preferable gray powder or crushed crackers.
Properly cooked fish is flat, crisp, nelopnuvshuyu skin. Fry it in a large
skillet that she went with her head. Fried whole fish in different parts of the
body has a different taste. When the big fish
fried with one hand, it overturned on the other side, in the pan add chopped
onions. The dish with cooked fish, decorate with greens and slices of
EAR FOR RECIPE
A. Burmeister. For the soup is better to take a fat fish, grayling and
whitefish. Fish is not washed out, if it is
fresh. From this is obtained most delicious ear. For this soup should be
a lot of fish, full of pot. The fish is immersed
in cold salted water and cook for 7-10 minutes, when cooked, pull out and cook
a little longer "muhler" (broth), adding a pinch of ud rice, chopped
potatoes and onions. If the fish does not pull out, it will collapse.
Tasty ear turns on a fire of hardwood and pine wood. It is noticed that the
burning embers, falling into the pot, add a piquant flavor the broth, so the
local fishermen call it "ear with a smoke." An unforgettable experience of this soup can be obtained only on the
shore of LakeBaikal,
in the twilight when the light of the fire, the sound of the surf and the
drinking song "GloriousSea - Holy Baikal.
the eastern shore of the lake cook soup for another recipe. ChivyrkuyBay, where the net gets diverse fish:
perch, burbot, pike, grayling and whitefish white, cooked "triple
ear." For its preparation needs greater capacity. All fish guts, but it
does not wash. Sors and noble fish is sorted. Sors ripped, but not purely from
the scales. Noble clean round of the scales and slit. In cold water, lay the
rice, chopped potatoes and a gauze bag litters fish (crucian, burbot, ide). When the fish is boiled soft, it pounded and squeezed
into the main broth remains, along with the gauze removed. The second is
laid in clean gauze perch, also purified from the scales. When he cooked, it just squeeze and remove the remains
together with gauze. It turns out the broth of the two varieties of
fish, it added various spices. Then put the pieces of a noble fish, cleaned of
scales, and cook for 7 minutes, until the eyes of fishes are not whiten. Then
pull the fish from the broth, add some salt to it, and additionally served on
the table in a separate dish.
Taste of eggs depends on how the thrashing fish
- in the block (just rip the stomach) or into the bed (just rip the spine). It
is unacceptable for blood and bile in the calf. For spacing (release of eggs
from the film) are made the cross from the top of a special young green larch. Nominate the crown length of 30-50 cm, which are at least
four appendages in different directions to 1,5-2 cm Then the cross released
from the cortex, is clamped between your hands and turn in the tank with
caviar, as the extraction of the fire, occasionally taking a knife to the folds
her film. This operation continues until, until the whole film is broken
and the eggs are not separated from each other. In qualitative weaning should
not even be two eggs film. Then the eggs are
washed in the water - more water, the purer the product. With 2 eggs
taken enameled container not less than 10 liters. Purest crack market a sink to the bottom, and all the
pieces of the film, blood, and immature eggs float to the surface. All
top turbid solution is discharged. This procedure is repeated many times,
until, until the water with caviar will not be pure. If such water with a layer of eggs on the bottom of a chat and see the
color of the solution should be homogeneous, without any impurities. Cleaning
caviar is over, and you can start pickling. There
are two ways: a five-minute and slow.
five minutes of salted boiling water is taken, sprinkled salt as much as
dissolve, ie it becomes saturated solution. Use coarse salt (GOST 00). Caviar
is poured into a cheesecloth and dip into the hot brine.