Karelia

Traditional cuisine is the most widely used and widely distributed among the people dishes, prepared from those foods that give flora and fauna, the main economic activity. Features of food processing, their preservation. In the course of centuries of history, every nation preserves and accumulates the secrets of cooking. For example, Russian pancakes on Karelian soil received the form of pancakes stuffed with some porridge boiled on milk, with butter. Karelians consider them their national dish.

 

So, wickets (kalitat) are common not only in Karelia, their Russian name is “shanggi”. However, Karelia has the status of a national dish.

 

Therefore, it is no coincidence that neighboring peoples, having the same set of food raw materials, have much in common in food. A special similarity is found in the dishes of the Karelians and Veps.

 

The main place in the diet of the Karelians was occupied by lake fish, meat of wild animals (deer, moose), gifts of the forest (berries, mushrooms). Then, when instead of an open hearth, a Russian “vague” oven appeared, the cooking conditions changed and the menu became more diverse.

 

The Karelians either stewed their products, boiled them, or baked them. In the Karelian language there is no word “to fry”, even pies that are fried in oil are called literally “pieces cooked in oil”.

 

Fish food dominated. Very much used turnips, growing it in large quantities until the 30s of the last century. From turnips, porridge, soups, casseroles were prepared, kvass was brewed, compote was made, and for children, dried turnip was the most exquisite delicacy. And it was these recipes for turningips that initially attracted me to this edition of the cookbook. Russian cuisine has almost lost its turnip. But the saying “sweet turnips have not tried anything” remains so far. And I was wondering how turnips could be sweet.

 

No less important role in the diet of the Karelians is played by cow’s milk and dairy products. Fresh meat was a rare guest on the dining table of most of the Karelians. As a rule, the meat was salted and then dried, hanging on the pediment of the house on sunny spring days, and, as a rule, saved it for haymaking.

 

The Karelians knew how to dry meat. He was usually taken with him on the road, when they went on long trips “to the truck” and to work in the forest. It is noteworthy that the bulk of the population did not use spices - they were very expensive and were available only to wealthy owners. The tradition was so tenacious that to this day, with today’s rich selection of spices, many housewives do without them.

 

Basically, the Karelians consumed meat of deer, moose, beef, pork, but the meat of some animals was prohibited. Like not eating horse meat. Bear meat is considered dirty meat, and even now many hunters do not eat bear meat, not only in Karelia, but also in the Far East. They also did not eat rabbits, did not collect the eggs of forest birds, and did not eat feathered game.

 

That's it, the Karelian kitchen. It is also very remarkable that both children and women have the art of fishing. Not only that, it can be said that it is a woman's business. Since all settlements are located on the banks of rivers or lakes, you will often see women in the morning for this occupation. Choose a time and visit this interesting place. I got a lot of positive emotions and cheerfulness for the whole year.