Culinary recipes of the cuisine of the peoples of the North, Evenk, Dolgan and Khanty cuisine, Yakut soup, offal soup, kerchime, umak, hile, blood soup, tobuk.

To prepare such a dish of the cuisine of the peoples of the North as Yakut soup, reindeer meat is cut into portioned pieces, boiled. Then the meat is taken out, the abulon is filtered and added onion, sautéed on deer fat. Flour the flour in a small amount of cooled broth (without passivation) until the density of liquid sour cream so that there are no lumps. This mixture is introduced into the boiling broth with constant stirring. Ready soup should have a uniform consistency. When serving, sprinkle with chopped parsley and dill. 

Culinary recipes of the cuisine of the peoples of the North, Evenki, Dolgan and Khanty cuisine, Yakut soup, offal chowder, kerchime, umak, hile, blood soup, tobuk.

Brisket soup.

Reindeer broth is boiled. From flour, adding an egg, a little water and salt, knead a cool dough. Roll it thinly, roll it into a tube and cut the noodles, which are placed in a boiling broth. Soup seasoned with onions, can be sautéed, and boiled for 5-6 minutes.

medium-sized cubes. Potatoes and prepared offal are placed in a boiling broth. The soup is allowed to boil intensely. Then season with onions, spices and cook until tender..

Dough-fried meat.

For the preparation of this delicious dish using the meat of young wild ungulates. Portioned pieces of meat, best tenderloin, lightly beaten, sprinkled with pepper, salt, slightly sprinkled with vinegar and incubated for 20-30 minutes. Then they knead fresh thick dough, divide it into pieces of about 100 g each and roll out the pies, on which the prepared meat is laid, and pinch their edges. The cakes are fried on both sides and cooked in the oven.

Sausage in Yakut style.

When cutting the prey, the large intestines of the deer, elk, and roe deer are divided into pieces about a meter long, squeezed out, and sprinkled with salt. The houses are turned upside down, thoroughly cleaned and washed. Washed the peritoneum, lungs, diaphragm, liver finely chopped (can be turned through a meat grinder), add chopped onions. Then combine the whole mass with boiled rice, salt to taste, mix well. Stuff into the colon, bandage in several places with a strong thread. Boil sausage until cooked, eat hot. Before boiling guts in several places, pierce with a fork.

Meat pies.

Venison or moose, lard and onions are passed through a meat grinder, salted, boiled rice and spices are added to the minced meat to taste. Knead fresh dough on sour cream and water by adding an egg to it. Then they make pies and fry them in vegetable oil. Ready patties greased on top with melted butter.

Uk meat soup from Ket cuisine.

Pre-washed meat is poured with water and boiled until tender. Then, stirring continuously, add rye flour to the consistency of liquid semolina. Salt to taste. Meat and broth served separately.

Kerchime, Evenki dish.

The internal fat of the deer is cut into thin strips and dried for a day, hanging on the poles of vchum. Then the fat is heated in a pot over low heat over a fire and the greaves are separated (you can strain). Fresh venison is beaten, finely chopped with a knife and boiled for several minutes in strained fat. The resulting mass is poured into cups and taken out in the cold. When it hardens, you can serve.

Sometimes, instead of fresh venison, dried is used. She is finely pounded with an ax butt on a clean piece of leather or tarpaulin spread on a stone. The resulting powder is poured with the same fat in a round dish and, mixed to a homogeneous mass, allowed to solidify, then removed from the dish. Pieces of the required size are broken off to the table (usually tea). Kerchime can be stored for a long time, it is convenient to take on the road.

Umak, Evenki dish.

A thick broth is made from deer legs and head (breaking bones). Surfaced fat is collected and poured into a dried scar. Umak is stored in it for a long time. The scar is one of the sections of the stomach, dry it inflated. Scar volume reaches 10 liters.

Hile, Evenki dish.

Into a thick broth of deer legs and head, add deer fat cut into slices, finely chopped pieces of a book (one of the stomach sections), season with mashed blood clots, cook for 10 minutes. Blood for Hila is prepared in advance. The killed deer is allowed to lie down for about half an hour. During this time, blood coagulates in a cavity.

Blood soup, Evenki dish.

In a cauldron with boiling water, brew a flour mash, add fresh blood, stirring thoroughly so that there are no lumps. Cook for 10 minutes.

Shcherba, a dish of Evenki cuisine.

Dip dried meat in boiling water, season with flour or rice. You can millet, other cereals or crushed dried bird cherry.

Nimin soup, Evenki dish.

Blood collected in the bladder is not stored for a long time. When cooking meat, it is poured into the broth, stirring intensively. It turns out a white thick nimin soup. In summer, blueberries and deer milk are added to it..

Sun-dried venison in Taimyr.

Cut fresh venison with thin ribbons, slightly salt (as for food), season with spices, sprinkle lightly with vinegar and put in an enameled dish for 8-10 hours. After this hang out to tumble in the shade in a draft where there are no flies. Cured meat can be used as an independent dish or used to make soup.

Black sausage, a dish of Dolgan cuisine.

The blood of the killed deer is collected in a vessel and allowed to stand for a day at room temperature. Then the whey is drained, the blood is salted and the washed abomasum and gut of the deer are filled with it, the ends of which are pulled together with special sticks. Boil for 10-15 minutes in salted boiling water.

Stroganina from the liver and kidneys, a dish of Dolgan cuisine.

When cutting carcasses of deer, the liver and kidneys are bled, cut into strips 5-6 cm wide, put on clean snow, and then frozen on a kitchen board. After that, the liver and kidneys are planed and eaten with salt. Sometimes eat fresh without freezing.

Tobuk, a dish of Dolgan cuisine.

When cutting the carcass of a deer, after removing the kamus from the legs, the bones are broken with a knife, the bone marrow, which is considered a delicacy, is removed and eaten. In addition, it is frozen and served with boiled or dried meat. Sometimes bone marrow is heated, cooled, and served. You can lightly fry the bones on fire, then break up and immediately have a warmed brain. The brain is also eaten fresh. Sometimes it is frozen and, having plied, eat.

Assorted dish of Dolgan cuisine.

Dried internal fat is finely chopped and put in a pan on the stove. Before the fat is completely melted, boiled venison sliced ​​in small cubes is added and everything is mixed. After removing the pan from the heat, the mixture is cooled a little, add frozen bone marrow and salt. When the whole mass is finally cooled, it turns out a very tasty and colorful assortment. The food is wrapped in foil for tea or put in a bag made of burbot leather or pike, stored in a cold place. Served on the table, cutting assorted into pieces.

Duck solamate, a dish of Khanty cuisine.

Pinch the duck, singe, gut, cut the wings on the upper joints, tuck the head under the wing. Ducks are required as many as people in the family. Cut ducks are lowered into a pot of water and put on a slow fire. Bring to a boil, then cook until cooked. Fat is removed in one dish, meat is laid out in another. The broth is seasoned with rye (peeled) flour, stirring vigorously, adjusted to the consistency of liquid semolina.

Boil over low heat for 10-15 minutes. Solamate is laid out on plates, seasoning with 1-2 tablespoons of duck fat. Dishes with meat and fat left in the center of the table. They take the meat with their hands, eat it with solamate, dipping in fat. Solamate can also be prepared with venison or moose.

Kalen nyan, a dish of Khanty cuisine.

Fresh deer or elk blood makes fresh dough, adding salt to taste. 5 cm cubes are made of it. Fish oil is poured into the cauldron, brought to a boil, and then the cubes are thrown there. Cook until tender.

Based on materials from the book Encyclopedia of the Hunter.
Petrunin V.B., Nikashina E.B., Kupriyanov F.G., Nikerov Yu.N., Rymalov I.V..

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