Traditional Buryat dishes. Cuisine of Buryatia Buryat folk dishes

Buryat cuisine is one of the attractions of Lake Baikal, so every guest who has visited this holy place is simply obliged to try dishes such as buuzy, tarasun, salamat and, of course, stroganina. Almost the entire Buryat menu is occupied by natural products, sometimes, as in the case of stroganina, in raw form - the Buryats adapted to prepare food that helped them survive in harsh conditions.

So, the most popular dish of Buryat cuisine is buuzy, or poses, which are prepared with horse meat, beef or lamb with the addition of onions and internal fat. The meat for them is washed, cut into fairly small pieces with a cleaver, ground internal fat and finely chopped onion are added. The main condition is that the minced meat must be juicy, only then the buuzas will turn out tasty, the dough is made like for homemade noodles, and they are steamed. Dishes of Buryat cuisine look beautiful on dishes with national flavor, so the buuzas should be placed on a dish with a Buryat ornament and served.

Dairy products and dishes made from them occupy a special place in Buryat cuisine - Buryats prepare drinks, main and first courses, and even bread from milk. Such exotic names as tarasun, khuruud, shanan zohei, or salamat are all Buryat cuisine. The recipes, despite all the exotic names of these dishes, are simple and accessible; if desired, they can be prepared at home from products always available on the household. For example, khuruud is compressed dried cottage cheese; Buryats use it as bread, and salamat is sour cream, which was heated over low heat and mixed with wholemeal flour.

Dishes of Buryat cuisine are tasty and unusual, which makes them attractive to tourists; it is no coincidence that entire gastronomic tours to Buryatia are currently being organized.

To have an idea of real Buryat cuisine, below are recipes and photographs of the most famous dishes.

DISHES FROM MILK

Each nation has its own recipes for preparing dairy dishes. Among the Buryats, food made from milk has a special place. It is quite diverse, highly nutritious, and has excellent taste. Dairy products among the Buryats were among those dishes with which every festive reception began. Just as Russians greet guests with bread and salt, so Buryats greet guests with milk or other dairy foods. This custom was called “sagaalkha”.

Khuruud (Homemade cheese)

Khuruud is a natural Buryat cheese. Prepared in the following way: Place fresh whole milk in an enamel bowl in a cool place. After two or three days it usually ferments, and thick sour cream stagnates on the surface. The sour cream is skimmed off, and homemade cheese, a tasty and nutritious canned product, is made from yogurt. The curdled milk is boiled over low heat for five minutes. The resulting curd mass is filtered, then laid out into flat cakes, pressed using wooden planks and set out to dry.

From 10 liters of milk you get about 2 kg of sour cream and 3-4 kg of cheese.

Ayrkhan (Dry cottage cheese)

Boil whole milk, cool to 25-30 degrees, ferment with sour milk, put in a warm place. Carefully transfer the resulting dense clot onto several layers of gauze and allow the serum to drain. Then wrap it in gauze and put it under a press for 5-6 hours, after which the resulting cottage cheese is dried in a warm place (at a temperature of 35-40°). The product lasts for a long time (a month or more).

For 1 liter of fresh milk 2 tbsp. spoons of sour milk.

Urme (Milk foam)

This is one of the best dairy dishes.

The technology for preparing urme is quite simple. Fresh milk (preferably in a cast iron kettle) is simmered over low heat for twenty to thirty minutes until foam appears. Then put in a cool place for 12 hours. After some time, a layer of foam 1.5 to 2 cm thick forms on the surface of the milk. The thickness of the layer depends on the fat content of the milk. The foam is carefully removed with birch spatulas and dried if it is a warm season. In winter it is frozen. Dried or frozen foams are cut into waffles or any other form and served.

From 10 liters of milk, up to a kilogram of urme is obtained. Where does the remaining milk go? It is used to prepare such a very common and popular product as tarag.

Tarag

Cold tarag, especially seasoned with cream or fresh milk, is especially pleasant in the summer heat. It quenches thirst well and satisfies at the same time. Possessing valuable dietary properties, Tarag has always been used as a preliminary treat for a guest while a hot meal is being prepared. It is quite possible to cook it in a city. After the foam (urme) is removed, the milk is slightly heated, then the starter (gurelge), i.e., a small cup of taraga from the previous preparation, is poured into it. If there is no starter, it can be prepared. Just mix a little sour cream and rye bread - the sourdough is ready. All that remains is to add the starter to the milk and leave it in a warm place for a day. Before serving the tarag, shake it well, adding sour cream, cream or fresh milk if desired.

Tarag made from sheep's milk is especially tasty. The cooking technology is the same.

For 1 liter of milk, 100 g of sour cream and 100 g of rye bread are required for fermentation.

Salamat

Before the Buryats learned about arable farming under the influence of the Russians, they used a powdery mass from the dried roots of various edible plants to prepare salamat. Boil the sour cream over low heat, stirring constantly with a wooden spoon. Then they begin to slowly add flour into it, while increasing the stirring speed, otherwise lumps will form, just like when preparing, for example, semolina porridge. Continuous stirring affects the release of oil; the more it comes out, the better. To do this, add milk or even water, of course, quite a bit. Coarse rye flour is best suited for salamat. The dish is considered ready when a golden crust appears on the bottom and sides and the mushy mass itself, completely saturated with oil, stops sticking to the spoon. This dish is nutritious and high in calories.

For 6-8 people - 1 kg of sour cream, 1 glass of flour. Salt to taste.

Tarasun

Not a single Buryat wedding is complete without this alcoholic drink. The taste of this drink is very original and unique.

Curdled milk, or sour milk, is poured into a long high vessel (“khaba”) 1.2 - 1.3 m high and stirred with a wooden whorl. A curd mass and a liquid part are obtained. The liquid part, airag or kurunga, was used as a tonic drink.

Then the kurunga or airag was aged for several days, it became bitter. A curved wooden pipe was attached to a wooden tub with airag; the lower end was put on the neck of a cast-iron jug “tankha”. Tankha was placed in another tub with water. The airag was boiled, the steam passed through the pipe into the jug and turned into the alcoholic drink arkhi, or tarasun.

Tarasun contained little alcohol after the first distillation. A stronger and more transparent archi was obtained after the second and third distillation.

LAMB DISHES

Buhler (buhler)

Take a cut from the front of the carcass. Chop pieces of about a hundred grams together with the bones. Place them in a saucepan in quantities corresponding to the composition of the family or the number of invited guests, and cover with cold water. Then add the cut head of onion, or even better, dried wild onion. Cook over low heat for 35-40 minutes, stirring occasionally and removing foam. Add salt to taste, immediately after boiling. Before removing the pan from the heat, add the bay leaf and pepper to the broth. Before serving, season it with onions, cut into strips, or wild onions, finely chopped parsley or dill.

For 4 people - 1 kg of lamb, 1-2 onions, salt, pepper, bay leaf.

Shulep (Buryat noodle soup)

Cut the lamb flesh into strips, put it in a saucepan, cover with cold water and put on the stove. To prepare noodles, the dough is kneaded only with eggs, then rolled out to a thickness of 2-3 mm, rolled into a roll and cut. The noodles are then dropped into the hot broth and cooked for 15-20 minutes until they begin to float to the surface. When cooking, constantly skim off the foam.

Second recipe: boil the bones and add noodles and meat, cut into strips, into the bone broth.

For one serving - 100-150 g of lamb, 45 g of noodles. Salt, pepper, bay leaf to taste.

Buuzy (poses)

A widely known, popular and beloved dish. The poses are attractive in appearance, excellent in taste, and can decorate any table. The lamb flesh is washed, chopped with a cleaver in a wooden trough or passed through a meat grinder with a large grid. Add finely chopped internal fat, onions, salt, spices, sifted wheat flour, and water. Exchanged carefully. The dough is prepared as for homemade noodles. Having rolled it into a round rope, cut it into small, 2-4 cm, sticks, which are turned into thin circles.

The minced meat is placed on these mugs, the edges are pinched, leaving a small hole for steam to escape. The poses are steamed for 18-20 minutes. Readiness can be recognized by the light juice. Pozas are prepared not only from lamb. Beef and horse meat with pork are used successfully. The cooking method is exactly the same. For 4-5 people - 850 g meat, 220 g domestic fat or fatty pork, 3 onions, salt. Wheat flour - one tablespoon (to bind the juice in the minced meat), water 130 g.

For the dough - 350 g flour (two glasses), 2-3 eggs, salt. If you take 2 eggs, then 60 g of water. For 3 eggs - 20-30 g of water. One pose usually requires 20 g of dough and 50 g of minced meat.

HORSE MEAT DISHES

In the Buryat national cuisine, horse meat dishes occupy a place of honor. Historical experience, as well as recent scientific research, have shown the high nutritional and dietary value of horse meat. For example, the liver and blood contain a large amount of minerals, fat - oleic acid, which stimulates the normal metabolism of fat-soluble vitamins in the human body. Moreover, horse meat is cleaner than beef and especially pork, since this animal is very picky about the environmental purity of the food it eats.

Googortoy shararan myakhan (horse meat fried with garlic and homemade noodles)

The meat is washed, separated from the bones, cut into thin cubes, and fried in butter. Then add boiled noodles and crushed garlic. Salt, pepper, bring to readiness. The noodles are fried. When skillfully cooked, the color of the meat turns golden.

For 5 people - 1 kg of meat, 150 g of butter, 0.5 kg of noodles, 1 head of garlic, salt, pepper.

BEEF DISHES

Beef is used to prepare various dishes. There is a lot in common with Russian cuisine and the cuisine of other nations. But there are some differences that are unique to Buryat cooking, which make these dishes specific and colorful in their own way.

Khuushuur (meat pears)

Minced meat and dough for khushuur are prepared in the same way as for buuz, only a little more water is added to the minced meat. The dough is rolled out into thin round cakes, minced meat is placed on them, the edges are pinched so that the products take the shape of a pear. Khushuur is dipped into boiling fat and kept until a pale yellow crust forms. When the pears are ready to eat, when they are pierced, light fat flows out.

For 4-5 people, the norm for the ingredients of meat, flour and other ingredients is the same as when preparing buuz.

Sharbin (Fresh whitefish)

The technology for preparing minced meat and dough is exactly the same as when preparing buuz. Place 75 g of minced meat (a tablespoon) on a thinly rolled flat cake weighing 30 g, pinch the edges, leaving a hole in the middle. Whites are fried in a frying pan.

BURYAT TEA

Without tea, it is impossible to imagine the national cuisine of the Buryats and their hospitable home, where the door is always open for friends, acquaintances and for everyone who comes with an open heart.

Nogoon sai (Green tea)

Add crushed green tea from a briquette to cold water and boil, stirring, to remove the bitter taste. Pour in the milk and boil again, stirring continuously, for 5-7 minutes. Some people drink it lightly salted. It is served with ghee and Buryat shangi. Green tea has a beneficial effect on the human body. It contains from 12 to 18.6 percent tannins, about 1.5 percent caffeine.

For 3 liters of water - 200 g of green tea, 1.5-2 liters of milk.

You can choose a recreation center on the coast of Lake Baikal.

Buryatia is a part of Siberia with a rich ancient history. Over the course of its existence, it has experienced many transformations, which, naturally, left their mark on its culture. Buryat cuisine is a vivid reflection of all the political and historical changes that took place on the territory of the republic for many centuries.

Distinctive features

The people of Buryatia were formed spontaneously. When Russia clearly defined its external border with China at the beginning of the 18th century, some Mongol tribes remained in Transbaikalia. It was they who in the future made up the same Buryat people who united different cultures, religions and customs. All tribes contributed to this in their own way. The famous Buryat cuisine has retained the peculiarity of each of them. Basically, the people living in this territory previously led a nomadic lifestyle. They were forced to spend huge amounts of energy every day, which they replenished through food. This is probably why Buryat cuisine includes hearty and very high-calorie dishes.

The local people are very fond of various rich soups and, of course, meat. Usually it is lamb or horse meat. Buryat cuisine has hundreds of different options for their preparation. The most famous of the first courses is shulap. This is a soup with homemade noodles, vegetables and fresh herbs, cooked in lamb broth. Homemade sausages made from a mixture of different types of meat are also very popular. And after eating, Buryats like to drink unusual green tea with salt, butter and milk. It is considered a real national energy drink and is always served when welcoming guests.

Dough dishes

Many people don’t even realize how diverse and interesting Buryat cuisine is. The recipes for some dishes, however, are very similar to those prepared by residents of central Russia or the peoples of Transcaucasia. Take, for example, very tasty and fragrant poses.

To make them in Buryat style, you need to have the following products:

For the dough: per glass of water - 2 eggs and flour, so that the mass turns out stiff.
For the filling: 0.5 kilograms of beef and pork, a glass of water, two onions, 3 cloves of garlic, a little chili pepper, paprika, green onions, salt and basil.

The cooking process consists of 4 parts:

First of all, prepare the filling. To do this, grind the meat into minced meat, and then add chopped garlic and onions and other seasonings. Add water to the resulting mass and mix again.
To prepare the dough for the beaten egg with water, gradually, without stopping kneading, add flour in parts until it becomes sufficiently stiff. After this, the mass should be left for 40 minutes, after covering it with a towel.
Roll out the dough into a layer, and then use a mold to divide it into round pieces. Mash each piece so that its edges are thinner than the middle.
Place the filling in the center of each piece, and then pinch the edges so that a small hole remains at the top.
Place the semi-finished products in a double boiler and leave them there for 30 minutes.

Before serving, the delicious poses can be sprinkled with soy sauce and pepper.

Fragrant shangi

Some dishes of Buryat cuisine are borrowed from other peoples. So, for example, the famous Shangi are better known as This once again confirms the origin of the Buryat people.

To prepare real shangi, you will definitely need: 900 grams of flour (of which 600 is wheat, and 300 is rye), a pinch of salt, 250 grams of butter, a glass of barley, a little sour cream and 250 milliliters (a glass) of sour milk.

Preparation will not take much time:

First you need to chop the butter and flour into crumbs.
Then add sour milk and knead a stiff but elastic dough, and then put it in the refrigerator for 8-10 hours. It's better to do this in advance.
Prepare the filling separately along with the dough. It consists of cereal with salt, doused with sour milk.
Divide the prepared mass into balls, each of which is rolled into a thin cake.
To form a semi-finished product, put a little filling on each piece, and wrap its edges so that you get a small side.
Place the products on a baking sheet covered with baking paper and place them in the oven. They will remain there until they turn brown. About 5-6 minutes before readiness, pour melted butter over each piece.

Fragrant baskets are made in every Buryat family. Moreover, you can also use cottage cheese or mashed potatoes as a filling.

National soup

True experts understand that, first of all, the Buryat national cuisine is the famous rich soup called buhler.

To prepare it you will need: for 3 kilograms of beef with bone - 6 onions, 8 black peppercorns, salt, bay leaf and a little parsley.

You need to prepare this dish as follows:

Place the meat in a cauldron, fill it with water and put on fire.
A few minutes after boiling, add a little salt and three whole onions.
Turn the heat down and leave the food to simmer for about one hour.
After the time has passed, the meat must be removed. Instead, add chopped herbs and the remaining onion, cut into strips, with spices.

The products need to simmer together quite a bit. After this, the hot soup can be served immediately. Separately on a plate you can put a piece of boiled meat and potatoes.

Unique product

Salamat is another dish that Buryat cuisine can be proud of. The photo is not able to convey the unique aroma that it exudes.

It's easy to prepare. You only need to have: 300 milliliters of thick sour cream and 4 tablespoons of regular wheat flour.

The preparation process usually takes place in several stages:

Pour the sour cream into the pan and bring to a boil while constantly stirring.
As soon as bubbles appear, you need to add flour and stir the mass so that there are no lumps left in it.
After some time, large yellow drops of oil will begin to appear on the surface. This will signal the end of cooking.

You can eat salamat either hot or cold. Before serving, sometimes add a little kefir to the pan. Buryats are very fond of this unusual porridge. There should be no sugar or salt in it. This is the peculiarity of the dish. Sometimes salamat is eaten together with boiled potatoes. It is not only delicious, but also very nutritious.

Culture to the masses

Buryat cuisine in Moscow is represented by many catering establishments. The most famous of them is the Selenge restaurant. It is located on Malaya Dmitrovka and offers visitors a variety of dishes not only Buryat, but also Mongolian, Tibetan and the restaurant is open until midnight and is ready to feed anyone who decides to get to know the culture of friendly eastern countries better. Among the hot dishes on the menu are the famous buuz and sharbin (belyashi). A huge assortment of soups (“Genghis Khan”, Khara Shul, Buhler, “Gobi Desert” and “Homemade Noodles”) will allow you to choose the option that suits you. Visitors can try numerous salads (“Khabar”, “Baikal”, “Khan”, “Sayan”), prepared from vegetables, meat, mushrooms and herbs according to ancient national recipes. And you can finish your meal with real Buryat tea, the secret of which is known to the chefs firsthand. There are always a lot of people in this place. People come here with pleasure to once again enjoy the unique taste and get at least a little touch on the rich history of the ancient people.

Buryats are born pastoralists, which determined the peculiarities of their diet. In winter, the diet of Buryats is dominated by beef and horse meat, and in summer - lamb. Pork is used to a slightly lesser extent. Hunting and fishing provide local cooks with game and valuable fish (whitefish, taimen, the famous Baikal omul).

Meat carcasses, as a rule, are not chopped, but cut into joints. Boiled meat in large pieces is a dish typical of Buryat cuisine. Meat is also fried and stewed, but almost exclusively in its natural form. Dishes made from minced meat are practically not prepared. Buryats do not refuse to use onions, garlic, and spices, but they do not like too spicy or salty dishes. Tomato paste is rarely used.

National dishes of Buryat cuisine are quite diverse. Potatoes, fresh and stewed cabbage, rice, but most often noodles are served as a side dish for meat and fish dishes. Various cold appetizers, independent dishes and side dishes are prepared from all kinds of vegetables and fruits. The typical first courses for Buryat cuisine are broths with noodles, as well as various seasoning soups made from vegetables and potatoes. Both white and black bread are consumed. A favorite dessert drink is tea with milk and salt.

Climatic conditions and the historical conditionality of survival in the harsh regions of Buryatia have left their unique imprint not only on the lifestyle of the local residents, but also on their diet. Certain regions of Buryatia are famous for well-developed cattle breeding. In addition to cattle breeders, many hunters also live on it. The Baikal region is rich in fish. These three facts are clearly reflected in the national dishes of Buryatia. The peoples inhabiting this land have learned to take care of natural resources and take care of what it gives us.

Prominent among the main ingredients V Buryat national cuisine takes milk, dairy products and dairy dishes – dishes like Kurunguru, flatbreads with sour cream Buryat shangi, curd snowballs, dried foam and others. In Buryatia they drink tea with milk. The tradition of consuming dairy products developed historically on the territory of Buryatia, since from time immemorial lands unsuitable for gardening and grain growing were used as pastures on which huge herds grazed. There is a deeper meaning to loving these products. The importance of milk is also emphasized by the custom, according to which the guest is always treated to something milky.

It’s no wonder that one of the components of the national dishes of Buryat cuisine is meat dishes. Along with a variety of sausages, Buryat cuisine is famous for such dishes made from meat as Buhler(broth), ubsun, buuzes (poses), hirmasa, hiime, hushuur(meat pears) and oreomog. Anyone who decides to visit the Republic simply must try it Shulen- Buryat soup made from lamb and homemade noodles, as well as salamat. And for the third, you will probably be offered green tea with milk, to which butter and a little salt have been added. This drink not only quenches thirst, but also cleanses the blood, gives strength and perfectly tones.

Undoubtedly, in many catering outlets you will invariably be offered buuz, better known as “Poses” – the national culinary pride of Buryatia. By the way, the ability to cook this dish is mandatory for every housewife. Moreover, the “poses” should not only be tasty, but also beautiful to look at. Even the number of tucks in each “pose” plays an important role.

Of course, people's tastes change over time. Dishes of Russian national cuisine and even some well-known European dishes are gradually joining the traditional menu of Buryatia. Nowadays, on the Buryat land, both Russian and European cuisines, as well as Buryat and even “Baikal” cuisines, coexist perfectly side by side.

"Baikal" cuisine It differs in that, in addition to meat dishes, it also includes fish dishes, which are so rich in the cleanest lake in Russia, Baikal. For many years, residents of the Baikal region ate the gifts of the taiga and the lake, which left its mark on their tastes and preferences. There are also cooking features. Fish is cooked over coals, in a frying pan, and on hot stones. The most famous fish dish is recognized by all gourmets on the planet. omul fresh salting, and became famous for the methods of preparing fish "Omul on the loose".