8 delicious specialties of Russian regions

Since Russia is a multinational country, almost every region of it has its own distinctive and inimitable cuisine. Here is a selection of specialty dishes from different parts of our country.

Republic of Kalmykia — kur

It is believed that kur was invented by poor shepherds as a way to get full of the owner's lamb. This is mutton stewed in its own juice and in its own stomach, which can be cooked right in the middle of the steppe and without any utensils.

Republic of Udmurtia — perepechi

By the way, this dish became widely known after the performance of the "Buranov grandmothers" at the Eurovision Song Contest 2012. The whole world has become interested in Udmurt culture.

Republic of Bashkortostan — Gubadia

Gubadia can be meat — it is served hot as a second course. Gubadia can be dessert — only twice as thin, with cottage cheese and fruit filling. Gubadia is a complex festive cake, in which products harmoniously combined to taste are stacked in layers, and not mixed.

Republic of Mordovia — bear's paw

Nowadays, a bear's paw is not cooked from bear meat. Beef, liver and pork are used for its preparation. Add eggs, spices, onions and knead the minced meat as for cutlets. And on top they spread rye crackers, which symbolize the claws of a bear.

Sakhalin region — salad from burdock stalks in Sakhalin

Remove the pieces of salt and pepper from the oil, add soy sauce, sprinkle with toasted and ground sesame, pumpkin or sunflower seeds, add crushed garlic and chopped onion and simmer until tender.

Republic of Buryatia — buuz

Buuzi have a cup shape similar to baozi and khinkali, usually with a hole on top. Buuz are traditionally eaten with their hands, and the broth formed during cooking inside the buuz, after biting them at the bottom, is drunk separately through the formed hole.

Astrakhan region — zharekha from sudak

It is prepared simply: you need to marinate one kilogram of fillet with the addition of mayonnaise, salt and pepper and put it in the refrigerator for several hours. Before frying the fish, we prepare the batter: beat the eggs with a pinch of salt and pepper. Dipping the fish in flour and batter, put it on a heated frying pan and fry over low heat so that it does not burn.

Kaliningrad Region — Konigsberg bedbugs