| |
Cossack Cuisine
Cossack cooking traditions were reflected in numerous Sholokhov's works as the folk proverb says: "You can always find some extra space for a delicious thing". They had plain everyday meals, but were generous at laying the festive wedding, birthday or return from the raid tables.
During their "homespun coat raids" to Turkey and Persia Cossacks tried European, Caucasian, Oriental cuisine and brought some this traditions back home.
In the Upper Don villages and stanitsas you will be treated to pork cabbage soup, meat jelly, baked duck or chicken, chicken or dried fruit noodle soup, thin gruel, potatoes apple, plum or cherry dumplings, pastry, doughnuts. In wintertime you may have only fresh but also salted water melons. Cossacks believe that the more you eat the stronger you are the battlefield.
This is the only place where guests are treated to "kaimak" (cream simmered in a Russian oven), "vzvar" (stewed dried apples, cherries or pears drink), milk kissel (kind of blancmange).
The Upper Don fish soup is also unique. In the southern parts Cossacks serve it with tomatoes, plums, cereals, but here it's plain, sometimes lightened with caviar.
When Cossacks returned from their raid or when guests came Cossacks had very festive tables: meat, foul, preserved fruit and vegetables, pies, pancakes served with "kaimak" or honey and of course famous fish. In their long raid Cossacks dreamt about fish , thinking that "Even bony fish makes a thick soup".
Their wives cooked fish soup, crayfish, smoked sturgeon and Don herring for husbands. Cossacks have a nice meal, kiss their wives and children, remembering the proverb "Eat a lot and stay sober".
|
