What main features of the Karelian cuisine?
the recipe-book of R. F. Nikolskaya " is taken As a basis of this article; Karelian cuisine “.
The traditional cuisine of two next people - Karelians and Finns is presented in the book. Various recipes are picked up and it will be interesting to those who like to cook.
I will only make the small review on this book.
The traditional cuisine is the most used and the widespread dishes in the people prepared from that foodstuff which the flora and fauna, the primary economic activity give. Features of processing of foodstuff, their preservations. During centuries-old history each people keep and accumulate secrets of preparation of dishes. For example, the Russian pancakes on the Karelian soil received a form of the pancakes filled with any porridge cooked on milk with oil. Karelians consider them a national dish.
So, gates (kalitat) are widespread not only to Karelia, their Russian name - “ shang “. Nevertheless, in Karelia have the status of a national dish.
Therefore it is not casual at the next people having the same set of food raw materials, much in common in food. Special similarity is found in dishes of Karelians and Veps.
The main place in food of Karelians was taken by lake fish, meat of wild animals (a deer, an elk), gifts of the wood (berries, mushrooms). Then, when instead of the open center the Russian " appeared; varisty “ the furnace, conditions of cooking changed and the menu became more various.
Karelians either extinguished the products, or cooked, or baked. In the Karelian language there is no word “ to fry “ even pies which fry in oil are called in a literal translation “ boiled " pies in oil;.
Fish foods prevailed. Used turnips much, growing up it in a large number up to 30 - x years of last century. From turnip cooked porridges, soups, baked puddings, made kvass, did compote, and for children dried turnip was the most refined delicacy. And with these recipes of preparation of turnip, initially, this edition of the recipe-book also attracted me. Russian cuisine practically lost for itself a turnip. And here introduction “ more with pleasure tried nothing turnips “ remained still. And it was interesting to me how turnip could be sweet.
Not less important role in food of Karelians is played by cow`s milk and dairy products. Meat rare " was fresher; guest “ on a dining table of the most part of Karelians. As a rule, meat was salted, and then dried, suspending on a house pediment in sunny spring days, and, as a rule, reserved it for a haymaking.
Karelians were able to dry meat. It was usually taken with themselves in the road when went to distant trips “ on carrying “ and for works in the wood. It is remarkable that the bulk of the population did not use spice - they cost very much and were available only to prosperous owners. The tradition was so hardy, as to this day, at today`s wide choice of spices, many hostesses do without them.
Generally Karelians used meat of a deer, elk, beef, pork, and here on meat of some animals there was a ban. For example, did not eat a horse-flesh. Bear meat is considered dirty meat, and even now many hunters do not use bear meat, and not only in Karelia, but also in the Far East. Also did not eat a zaychatina, did not gather some egg of forest birds, and did not eat a feathery game.
Here such it, kitchen of Karelians. It is still very remarkable that at these people art to catch fish both children, and women own. Besides, this, one may say, women stuff. As all settlements are located on coast of the rivers or lakes, will very often see in the morning behind this occupation of women. Surely choose time and visit this interesting edge. I received for myself the sea of positive emotions and a charge of cheerfulness for all year.