Rus Articles Journal

How to prepare cottage cheese milk and which - what else from the Karelian dishes?

I will provide several interesting In this article and the recipes of the Karelian cuisine tried by me which I would like to offer you.

Many know that dried cottage cheese - a delicacy of children of Uzbekistan under the name Curt . And here I found in the Karelian cuisine and opened for myself the new recipe of preparation of dried cottage cheese, and a way quite interesting. I suggest also you to study this recipe.

Milk cottage cheese
In modern conditions is hardly need to reserve cottage cheese for the winter.

In last times in the summer when cows well gave milk, hostesses prepared cottage cheese for the future. It became so.

(with the removed sour cream) put Curdled milk in the warm furnace. Received firm cottage cheese was wrung out, separating from serum, displayed on a baking sheet and put in well heated furnace before full drying. Then put in the coil and filled in with water. During the summer that cottage cheese did not deteriorate, in the coil regularly changed water.

merged water from cottage cheese in the Fall, soared fresh milk and filled in with it, together with a skin, the dried-up cottage cheese.

Before giving on a table diluted cottage cheese milk with fresh curdled milk or milk, and supped spoons as milk soup.

Throughout centuries Karelians saved up experience in preparation of fast dishes from turnip, oat flour, dried fish, peas, berries, an extraction of hempy oil. It is natural that a half of these dishes is already forgotten.

A steady type of food is Rybnik - an obligatory dish on all types of a holiday table, and during funeral lunches also.

Ceremonial use of bread, porridges, flour kissel and the baked products suggests an idea that Karelians very much early conceived a liking for agriculture. The Karelian name of barley in translation - happiness what, undoubtedly, in household symbolics means a blagopozhelaniye.

Primordially Karelian cuisine is inherently brought closer to the Finnish cookery. The dishes prepared from meat, fish and milk and many other things were characteristic of both people.

Recipes of conservation and preparations of products for the future (salting, a vyaleniye, drying) it is generally borrowed by the Russian people at the Karelian, saved up in this regard centuries-old experience.

And finally there is a strong wish to focus your attention on preparation of a traditional dish under the name Rybnik . Traditions and recipes of preparation of this dish occur at many people, and everywhere call it differently, and is frequent also recipes of preparation Rybnik differ from each other.

Rybnik
Traditional Karelian and Veps dish. Most likely, someone will have the opinion on preparation of this dish, and I will be grateful if you add this article with the recipes. Often Rybnik is called a kurnik, having borrowed the recipe of preparation from the Russian people - baking of chicken wrapped in pastry in itself, and the principle of these pastries in particular.

apply sour yeast dough from rye or wheat flour To Rybnik.

Fresh dough very fragile, and during pastries can follow from fish juice.

roll Flat cake with thickness of 1 cm, on it spread the fresh added some salt fish, add butter, turn the boat of edge and bake in an oven.

In northern Karelia bake also open Rybnik. In this case in an open opening fill in sour cream. The fish prepared in such a way more tasty and friable.

In Central Karelia opened Rybnik do of grades of fat fish.

the Finnish Karelians add thinly cut lard or fat to open Rybnik.

usually check Readiness of the closed Rybnik so: get from an oven and slightly stir up. If in it fish goes - means, pie prepared. Before it moistened with water or repny kvass, and covered with a linen napkin.

cut off the Top part of Rybnik and used instead of bread.

Naturally, my reader will have a question and as to prepare it, this most repny kvass. Respectively, and I had the same question. I provide the recipe further.

Repny kvass
Turnip was washed, put in a copper and put in the warmed istoplenny furnace to take a steam bath. Next day it was taken out, added " acidic water; all merged in the coil and covered with a linen towel. Kvass was considered ready for the use.

In villages on Kemi`s river filled in repny kvass with usual water and allowed to be fermented. Sour repny kvass was dissolved with juice of berries and saw.

There is a wish to add that Karelia is such unclear and mysterious edge, it is rich by no means not only the fancy entertainments. Having visited this edge, you will be saturated with fresh air, will see transparent reservoirs and receive the mass of feelings from a touch to the wild nature.

Recipes are provided according to R. F. Nikolskaya`s book Karelian cuisine .