National cuisine

Porsa

Shallow-fry little fish on rozhny and put it in birch bark basin, which is placed under the fire of raw logs. Dried and smoked fish is pounded until becomes small crumbs - porsa. It`s kept in waterproof sacks made from burbot`s leather or in birch bark boxes. In winter it`s possible to cook a thick soup like a cereal with the porsa or to add flour in it and to make flat cakes.

Stroganina made from burbot`s liver

Frosen liver is cut into thin shavings or slices,saulted, peppered and served.

Sulta

Fish is boiled in a little amount of water for not long time. After bones taken away it is ground with raw caviar till thin gruel condition. Dried under the sun it is taken to hunting.

Fish salad "Tundra"

Fish of salmon species and vegetables: potato and carrot are boiled. Then they are cut into small pieces, pickled cucumbers green peas are added,a half of cooked sauce(sliced onion is shallow-fried with wine, cooled, mixed with mayonnaise) is added. The whole mass is put into salad-dish, poured with the rest of the sauce, and decorated with eggs and greens.

" Demjanov`s fish soup"

Pieces of rjapushka are boiled in fish broth. Boiled fish is put on the plates, add to the broth fried carrot and onion. The fish is poured with the broth, greens and lemon slices are added.

Fish flate cakes

Caviar or the pulp of ÷àñòèêîâûõ fish is ground with raw caviar till thin gruel condition. Add water or milk, sault, flour. Mix it thoroughly. The pastry is rolled, oiled and fried on the frying-pan or in oven.

Fish in cheese

Red fish is sliced thinly. Roll slices in grated cheese and eggs, fry till get ready. Put it on the big plate, decorate with crabs, balyk and butter. Serve pickled cucumbers, green peas, tomatoes as a garnish.

Stuffed crucian

Fish is peeled from scales, entrails are taken away, gills are watered thoroughly. Caviar and liver are put into another plate.ïëåíêè are taken away from them, then they are shaken up.Into boiled rice put fried onion, shaken caviar and liver, sault, mix thoroughly and stuff the fish with the mass.Crucian is rolled in little saulted flour and fry on hot burning frying pan. As soon as the fish gets yellow, it`s put into basin and is stewed till gets ready.

Vegetables and fish ragout.

Potato, carrot, parsley are cut into slices or bricks and are shallow-fried, onion is fried in oil. Cut cabbage is shallow-fried in water. Potato and vegetables (exept cabbage) join with tomato puree and stew for 10-15 min. Add cabbage, little slices of filleted cod fish and 15-20 min more. In the end of stewing put pounded garlic. Before serving add greens.

Fish-roll

Ingridients: chilled sig, white bread, milk, onion, dried mushrooms, eggs, spices. Fish is filleted with leather, without bones, put the first layer of pulp away. Bread soaked in milk, onion, and fish pulp are put through meat-chopper. Sliced mushrooms, spices, shaken eggs are added into stuffing. The whole mass put on the leather and unite the edges. Put fish-roll in ñîòåéíèêå and oven until gets ready. Cut it after cooling.

Brynza sault free

Reindeer`s milk is made into curds with the help of sychug. The brynza is wrung and served. Or to keep it for some time put into little leather bags, powdered with Ivan-chai leaves.

Kurchik

Put softened piece of sychug into Reindeer`s milk and shake it up. It`s a little unflavoured drink like warm ice-cream. You can add fresh berry juice or Ivan-chai leaves for fragrance.

Saturan

Bake the butter made from Reindeer`s milk, mix with flour and sault, fry and put into hot tea as sugar.

Kuorchah

In basin, till one third is full, pour milk or sour-milk, add cowberryies, sugar and shake it up until thick foam is appeared. You may add golubika or cowberry jam. Served in wooden cups (kytyja)

Little hill

Mix well curds and condensed milk, add dried lemon peel and dried orange peel. Put it on the plate like a little hill and pour sour-cream sauce on it.

Curds cakes

Mix curds and margarine, shake it up, add flour and make pastry. Roll it 10 mm thickness ant into little flat cakes, which are smeared with eggs and sugar. You may put a raisin in the middle.

Curd pancakes with carrot

Boiled in water with oil carrot is rubbed, then mixed with curds, flour or semolina, raw egg, sault and sugar, soften margarine, cooking soda. Make little balls and bake in hot oven for 20 min or fry on frying pan.

Ragout from vegetables with fish

Fry sliced potato, carrot and parsley slightly; onion is fried separately in oil. Slice cabbage. Add tomato sauce to potato and vegetables (except cabbage) and stew for 10- 15 minutes. Add cabbage, small pieces of codfish fillet and stew for 15- 20 minutes more. In the end put ground garlic. Before serving the ragout is better to sprinkle with greens.

Fish roll

Necessary food products: quick frozen gang- fish, white bread, milk, onion, dried mushrooms, eggs and spices. From fish, fillet is prepared by taking off the upper layer of meat; fillet is with skin but with out bones. Mince bread soaked in milk, onion and fish meat. Add dried mushrooms sliced into small pieces, spices and beaten up eggs to force- meat. Put the mass on the skin and put it’s edges together. Bring the roll to readiness in an oven. Slice it when it is cool.

Brynza without salt

Deer milk is curdled with true stomach. This brynza is wrung out and served. Or it can be kept in leather bags, sprinkled with willow herb’s leaves.

Kurchik

Piece of true stomach softened in water beforehand is added to deer milk and the milk is to be churned up. After that we get rather tasteless drink, which reminds us of warm ice- cream. It can be mixed with fresh berry juice, willow- herb leaves can be added for aroma.

Saturan

Butter, got from deer milk, is melted, mixed with flour and salt, fried and put into hot tea instead of sugar.

Kuorchekh

Cream or soured creams are poured into a pan (one third of pan’s volume), foxberry and sugar are added and the mass is beaten up till thick and fluffy foam is formed. Sometimes blueberry or foxberry jam are added to kuorchekh. It is served in a wooden cup (kitiya).

Hill

Curds are mixed thoroughly with condensed milk, orange and lemon peels are added. It is put on a dish in a shape of a hill and the top is flooded with beaten up sour sauce.

Curd dainty

Curds are mixed with margarine, the mass is beaten up. After wheaten flour is added, you can knead dough. The dough is rolled of about 10mm thickness. Then round scones are cut out, these scones must be smeared with an egg and sprinkled with sugar. A raisin can be put in the middle of the scone.

Cream Cheese Mass

Softened butter is beaten up till it turns white and light. Sugar, salt, raisins and vanillin are put. Small portions add curds, separately grated with sour cream. Everything is mixed thoroughly. The mass is put into a plate, edges are trimmed, and the dish is put into a cold.

Curd fritters with carrots

Boil carrots in a small amount of water with butter. Then grate it, mix with curds, flour or semolina, raw eggs, salad and sugar. After that softened margarine, soda are added and the mass is mixed thoroughly. The dough is divided into small balls, which are baked in a hot oven for 20 min and then are fried on a pan.