Top 7 Non-Traditional Cuisines in Russia

When it comes to Russia, the happiest thing as a fan is that Russia has made it possible for foreign fans to watch matches in Russia during the 2018 World Cup visa-free. So what are the non-traditional cuisines in Russia? Let me introduce it to you below.

When it comes to Russian food, soups, pancakes and Russian dumplings usually come to mind. But Russia is so vast that there are some regional cuisines that may be often overlooked, such as sausages made from sheep's intestines, pumpkin pie, and more.

Guriev's porridge - traditional Russian cuisine

Guriev's porridge was invented in the early nineteenth century by a slave chef, Zakhar Kuzmin, and when an aristocrat from Orenburg named Dmitry Guriev tasted it, he bought the chef. After he tasted it, he bought the cook. In honor of the nobleman, they named the porridge after him. It is said that this porridge was Alexander III's favorite food. Creamy wheat grains were roasted in the oven and then the porridge was topped with several layers of different ingredients: honey, chopped nuts, at least two types of jam and pitted dried fruits.

Salamata soup - Buryat cuisine

It is said that salamata soup is one of the oldest Buryat nomadic delicacies, which is made of sour cream and flour in an iron dish. Due to the color of its composition, it is also called "pure food" and is made especially for the celebration of festivals. It is prepared by heating butter and sour cream over low heat, slowly stirring with a wooden spoon, and then slowly adding flour. Experienced cooks use rye couscous for better flavor. The batter is ready when it begins to redden on the bottom and sides of the dish and does not adhere to the spoon.

Perepechi - North Urals

The cuisine of the Urals is a blend of Slavic, Finno-Ugric and Turkish ethnic flavors. The cuisine is based on local specialties: berries, mushrooms and meat. Rye flour and wheat flour are used for the dough, and any favorite filling can be added to it. The uniqueness of this dish is that all fillings are drizzled with a mixture of milk and eggs.

Shitlub - Krasnodar cuisine

Also called local dumplings, the preparation of this dish is simple and quick. The dough is mixed with yogurt, chopped meat to make a meat roll, fried, then boiled in soup and finally poured with sauce or other jam.

Henkos (pumpkin pie) - a Chechen delicacy

Pumpkins have been grown in the highlands of Chechnya since the nineteenth century, and since then they have become an indispensable part of the Chechen cuisine. Henkos is a semicircular pie with pumpkin filling. Its preparation is very simple: the dough is kneaded with yogurt, the boiled and chopped filling is added, and then the filling is wrapped and fried in an ungreased skillet. The Chechen people also have an interesting tradition: when a child takes his first step, he makes a Henkos, the diameter of which is the same as the distance from the child's finger to the elbow, and gives it to his relatives and neighbors to eat.

Nugoli soup - Udmurt cuisine

In Udmurt people cook all kinds of meat, but they also like dishes made of vegetables: cranberries, carrots, kohlrabi, pumpkin, cabbage, and so on. In traditional cookbooks you can find several ways of making broths. One of these soups is Nugori soup. The basic components of the soup are noodles made of sourdough with butter and eggs and lamb. Bones and vegetables are also added to enhance the flavor of the soup.