Udmurt cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Udmurt cuisine is the traditional food culture of the Udmurt people, a Finno-Ugric ethnic group primarily residing in the Udmurt Republic of Russia. The cuisine is characterized by its simplicity, reliance on locally available ingredients, and the use of traditional cooking methods.

Overview[edit | edit source]

Udmurt cuisine is heavily influenced by the harsh climate of the Udmurt Republic, which necessitates the preservation of food for long winters. The diet is primarily based on grains, dairy products, and meat, with a particular emphasis on pork and wild game.

Traditional dishes[edit | edit source]

Perya[edit | edit source]

Perya is a traditional Udmurt dish made from boiled pork intestines stuffed with a mixture of buckwheat and pork blood. It is typically served with potatoes and pickles.

Shangi[edit | edit source]

Shangi is a type of Udmurt pie filled with various ingredients such as potatoes, cabbage, or berries. It is traditionally baked in a Russian oven and served hot.

Teplya[edit | edit source]

Teplya is a fermented milk product similar to yogurt. It is often consumed as a beverage or used as a base for soups and sauces.

Food preservation[edit | edit source]

Food preservation is an important aspect of Udmurt cuisine due to the long winters. Traditional methods include smoking, salting, and fermenting. Pickling is also common, with pickled cucumbers and mushrooms being popular items.

Beverages[edit | edit source]

Traditional Udmurt beverages include kvass, a fermented beverage made from rye bread, and medovukha, a honey-based alcoholic drink.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD