Kuban is a Russian granary. In addition, this region is also a stronghold of the Cossacks. Back in 1792, Empress Catherine II signed a letter of "granting the Black Sea Cossack army to the eternal possession of Phanagaria, located in the Tauride region, with the whole Earth, lying on the right side of the Kuban River, and on the other hand, the Sea of \u200b\u200bAzov to the Yeysk town served as the border of the military Land ... " . The duty of the army was to "vigil and guard the border." After that, a lot of water flowed under the bridge, and, as we know from history, a lot of things happened. But the Cossacks still exist today, and speaking about the culinary traditions of the Kuban, one must understand that they are inextricably linked with the history of this land - with the Cossack history.
Food…
Kuban cuisine is a vivid example of mixing culinary traditions. After all, the region, due to historical realities, is a territory where for more than one century one can observe the coexistence and even, to some extent, the symbiosis of the cultures of the peoples of Europe and Asia.
In addition to Ukrainian influence (modern Kuban Cossacks come from territorially close Ukraine), Kuban cuisine, of course, also experiences Russian influence. And from the south, the culinary Caucasus brings variety. In the Kuban, which is inhabited by representatives of many different nationalities, on the table you can see and Georgian kebabs, and Ukrainian borsch, and pies from Russia, Armenian tolma (dolma), Uzbek pilaf ...
In principle, if you take specific Kuban dishes, then it will be the same borscht or dumplings. There are just so many recipes for making them. Developed in the Kuban and cheese making.
Fresh vegetables and lots of greens - business card Kuban cuisine. Vegetables are often served whole or cut into large pieces. Radishes, radishes, cucumbers, sweet tomatoes are integral elements of the Kuban meal. Greens are used not only as a condiment. It is served as an independent dish, well washed and peeled. It can be dill, parsley, cilantro, lettuce, basil, tarragon, green onion- depending on the season.
Continuing the “vegetable” theme, it is worth noting that various vegetable snacks. They can be made from raw vegetables, as well as boiled, pickled or salted vegetables. Eggplant is one of the favorite vegetables in the south of Russia. It is also widely used by Kuban housewives. And in the Kuban they love snacks from beans (from grains and from green beans) and from cabbage (white and red, as well as from cauliflower). Meat and fish snacks are also available.
Interesting dressings for appetizers and salads, typical for the Kuban cuisine. Usually these are specially prepared sauces, wine, vinegar, walnuts, herbs, spices. Nut and unrefined sunflower and corn oils are often used.
Kuban is a rich agricultural region. Animal husbandry is also well developed here. Meat dishes (beef, pork, lamb), as well as poultry (chickens, ducks, geese) are typical of the local culinary tradition. Meat and poultry are boiled, fried, stewed and baked. Popular and various dishes from game: from pheasants, hazel grouses, partridges, quails, wood grouses and black grouses. Now, of course, they eat less game than they used to - the way of life has changed.
The main first course of the Kuban cuisine is, of course, borscht. A classic Kuban dinner is unthinkable without borscht. In this case, the influence of Ukrainian cuisine is felt. No wonder, because the Zaporizhzhya Cossacks brought the recipe for borscht with them when they moved to new southern lands. This happened at the end of the 18th century.
Borscht in the Kuban is both a festive and everyday dish. Over time, he acquired his unique features and, thus, stood out from Ukrainian cuisine. After all, there were new realities in the new place of residence: the range of available products expanded, culinary traditions mixed (Zaporozhye with the traditions of immigrants from different parts of Russia, the indigenous population). A peculiar Cossack way of life also played an important role, combining military service with hard peasant labor - food to maintain strength required a very high-calorie one. You can't list everything.
Perhaps the main feature of the Kuban borscht is its uniqueness. In every city, village, farm, in every family, it is cooked in its own way. There is no single, classic, correct recipe for Kuban borscht that can be hidden in a crystal chest and displayed in the center of the capital of the Kuban - Krasnodar. If you ever meet a person who claims that he cooks Kuban borsch according to the only true recipe, he is at least mistaken. As a maximum, he wants to mislead you. Borscht in the Kuban is different for every hostess. At the same time, despite many variations, it does not cease to be Kuban borscht - tasty and rich (although there are also recipes for lean Kuban borscht).
A lot is different. Products used in the process of preparing borscht, methods of their preparation, options for dressings and seasonings. Here, perhaps, the Kuban borscht has no equal, and is not inferior to its famous relative - Ukrainian borscht.
Take, for example, beets. This vegetable is one of the main components of borscht. If we recall the Ukrainian borscht, then when preparing it, it is desirable to use certain varieties of beets - root crops should have a bright, intense color. After all, Ukrainian borscht, whatever you say, should be a “beetroot” raspberry color. To give it such, some housewives sometimes go for a little trick - they cook borscht using beetroot infusion.
This is not the Kuban borscht. Its color scheme is different. It can be red-orange, it can be golden yellow and even greenish. Its color is not so important (although, of course, brown or black borscht is not worth eating, even in the Kuban). The main thing is taste. The same beets are used, as a rule, borscht - it does not have a rich color. Moreover, Kuban borsch can be cooked without beets at all. This is perfectly acceptable. At the same time, the taste of borscht will not suffer a bit from the absence of beets.
If you happen to visit the Kuban hinterland, on some distant farm, and if at the same time you also manage to be present at the preparation of borscht, you may hear from the hostess that she does not cook, but “folds” borscht. The fact is that the taste of this first course depends not only on what products it is prepared from. The bookmark sequence (hence the almost forgotten “fold”) and the cooking time are also very important.
You can talk about borscht for as long as you like. And about the Kuban borscht with its variety of recipes - and even more so. Fortunately, modern Kuban cuisine is not alive only with borscht. Undoubtedly, it is worth mentioning the Kuban pates: from pork and beef liver, from goose liver, from pike perch with bacon and many others.
Kuban cuisine also includes dishes fried on coals. And not only meat or fish. But also vegetables and even dairy products (cheese). Local culinary exotics can be called, for example, “Kuban-style nutria” fried on coals, as well as eggplants or tomatoes stuffed with a mixture of herbs, bacon and spices and roasted over coals without a flame. Cooking in the Kuban and kebabs from different types meat. However, barbecue has long been an "international" dish. In the process of cooking traditional Kuban kebabs, sour marinades are not used. So the meat retains its natural color and taste.
…and wine
Kuban winemaking - it is worth talking about it separately. It is impossible to imagine the Kuban cuisine, the Kuban feast without good local wine. Alas, Kuban wines are little known in the world. It is generally difficult for most foreign inhabitants to imagine that high-quality wines can be produced in Russia - after all, it is always winter and frost here. Probably, the Kuban producers would like to change this situation. But that's a completely different story. Next - a few words about the Kuban wine.
The vineyards of the Kuban stretch from Gelendzhik to Taman, at present there are several dozen viticulture and wine-making enterprises. One of the most famous Kuban wineries, of course, is Abrau-Dyurso, founded in 1870 by decree of Alexander II. It is located in the village of the same name near Novorossiysk. It is here that perhaps the best Russian sparkling wine (champagne) is produced. Both white and red, only 15 items. Part of champagne - 7 types - is made in compliance with classical technology champagne: carbonation occurs naturally, the drink is aged in cellars for about four years.
In addition to sparkling wine, Kuban wineries produce many other wines. Due to the fact that red sweet and semi-sweet wines are traditionally in demand in Russia, local producers focus on their production, although experts say that the climate and soils of the Kuban are most suitable for the production of dry white wines. So if you are in the Kuban, be sure to try the latter. Cognacs are also produced in the Kuban - a cognac factory operates in the town of Temryuk.
All in all, a complete meal. delicious food and good wine is definitely provided for you in the Kuban. It seems that for most readers of "Culinary Eden" this is not a discovery at all.
At the end of this short story - a few Kuban recipes.
Kuban borscht (one of the recipes)
Ingredients:
soup bones with meat (pork, beef or chicken) - 0.5 kg,
beets - 200 g,
carrots - 30-50 g,
potatoes (medium size) - 4-5 pcs.,
onion - 1 pc.,
white cabbage (fresh) - 100 g,
white cabbage (sauerkraut) - 80 g,
fresh tomatoes - about 100 g,
garlic - 1-2 cloves,
tomato paste - 2 tbsp. spoons,
lard - 50 g,
vegetable oil - 2 tbsp. spoons,
butter - 30-50 g,
vinegar (3%) - 8 g,
sour cream - 20 g,
parsley (roots and herbs),
Dill,
salt, pepper - to taste.
Cooking:
Prepare the bone and meat broth. Peel the beets, cut into strips (in no case do not grate - vegetables are only cut into borscht!), Stew with vegetable oil, vinegar, tomato paste or fresh tomatoes(and it is possible with both - it will not be worse). Thin strips cut and carrots with onions, as well as parsley roots. Fry it all up butter. Boil potatoes and cabbage (both fresh and sauerkraut) for 10-15 minutes in the broth. Then add all remaining prepared vegetables. Bring to readiness, season with garlic, salt, pepper, fried lard, herbs. Let the borsch stand for 10-15 minutes. Pour into bowls, put sour cream in borscht and serve. Can be with rye bread, you can with donuts and garlic sauce.
Nutria fried on charcoal "Kuban style"
Ingredients:
nutria meat, pulp - 200-300 g,
onion - 50 g,
fresh tomatoes - 50 g,
fresh cucumbers - 50 g,
parsley,
spicy tomato sauce
salt pepper.
Cooking:
Cut the nutria meat into small pieces, weighing 40-50 g each. Put them in a glass dish. Add chopped meat grinder or food processor onion, black pepper, salt. Mix everything well and leave for 5 hours - let it marinate. After - prick the meat on a skewer and fry over hot coals until cooked. Serve nutria hot, with a side dish of tomatoes, cucumbers, greens. Spicy sauce submit separately.
Kuban herring
Ingredients:
herring fillet - 400 g,
onion - 100 g,
apples - 200 g,
chicken eggs - 4 pcs.,
mayonnaise - 120 g.
Cooking:
Soak herring fillets in strong tea. Maybe in milk. Then, together with fried in vegetable oil pass the onion through a meat grinder. Finely chop hard boiled eggs. Remove the seeds from the apples, remove the skin and rub the fruit on a fine grater. After - combine everything with the herring mass, add mayonnaise, mix thoroughly, put it in the herring box. You can decorate with grated egg yolks.
"Traditions of Kuban cuisine"
Target:
- to acquaint students with the history of the formation of the Kuban cuisine, with the culture and traditions of our ancestors;
- to cultivate interest in the past of our people and respect for the traditions of the Kuban Cossacks.
Equipment:
- cutlery for table setting;
- subject pictures;
- replicas of dishes;
- interactive board;
- musical recordings of the songs of the Kuban Cossack Choir.
During the classes
Today's lesson is dedicated to the traditions of the Kuban cuisine.
Ivan's susid had a hut, a garne zhinka.
The bottoms were nevelichki, wear zhovti cherevychki.
Always get up early, try everything chepurenko,
For dumping dumplings, shiliks and pumps,
And to the insult, borscht with sour cream, dragging from the toes of polyvia,
With a chasny of donuts - kvasha, that’s also porridge from vyshkvarkamy,
A couple of people are cursing with a puff, and breathing in with Ivan,
And lokshina with milk, and cowbaska with chasnyk.
Such a delicious dinner could be prepared only by that cook who did this work with love and desire, in cleanliness and order, and kept her workplace - the kitchen.
And now we will hold a competition for knowledge of Kuban words - dialect words that characterize the life, customs, customs of a certain people, i.e. Cossacks.
Teams must translate suggested words related to food and kitchen utensils.
Cossacks built huts from local natural materials: straw, reeds, brushwood, clay, turluk.
Outbuildings were located in the courtyard: a barn, a cellar, a base for livestock, a spring (well), a summer stove (kabytsa), a shed for carts.
A wattle fence made of brushwood or reeds served as a fence, on which the Cossacks hung jugs and makitras to dry.
In the first room, a large place was occupied by a stove (rough), in which food was cooked and on which they slept. In the corner stood a washstand with embroidered towels and towels. Along the walls are long wooden benches (lavas), a small round table (cheese). Near the stove there was usually a wide bench for dishes (uslon), a square (slide) - a cupboard for dishes, which was used on holidays. The hostess used various utensils.
Here are illustrations depicting kitchen utensils.
You need to show exhibits of Kuban utensils.
Well, the house is ready to receive guests. But the table is still empty. And now we will get acquainted with the Kuban cuisine, its traditions and dishes.
There is Russian cuisine, there is Ukrainian. There is Adyghe, Abkhaz.: In general, every nation can boast of delicious traditional dishes. And there is also Cuban cuisine. Where then in the Kuban their original and original edible traditions? (listen to students' answers)
From the very first years of the development of the Kuban, people came here from all over Russia and Ukraine. Cossacks are a harsh and serious people. They had no time to cook, especially during periods of hostilities. Therefore, dried unleavened cakes, which the Cossack, after riding home for a couple of minutes, without even getting off the horse, took off from a special carnation in the hallway, remained the most popular dish in the Kuban for a long time. During the trips, the basis of the diet was crackers, cereals, flour, dried fish- ram and fresh water.
However, time passed, wars subsided, and even the greatest ascetics acquired wives, families and households. The Kuban hostess did her best to please her master. Rich fragrant borscht, which her Ukrainian mother-in-law taught her to cook, thin crispy pancakes from a Russian mother, juicy barbecue, the recipe of which was shared by a neighbor - a Circassian:.
The most delicious and simple meals of all national cuisines formed the basis of the Kuban dinner.
In addition, the Cossacks were very religious and fasted for about two hundred days a year - hence such a variety. meatless dishes in Cuban cuisine.
Cossack cuisine in peacetime differed little from the cuisine of the peasant or petty-bourgeois. And the mixture of national cuisines gave many unusual and interesting dishes on the Cuban table. And the generous and fertile Kuban land has always fed its inhabitants to the full.
To get acquainted with Kuban dishes, we will go to the kitchen of a Cossack woman, who is preparing to receive dear and welcome guests..
Cossack 1.
First of all, palyanytsa (bread) is put on the table, which in everyday life is ordinary food, and on holidays and celebrations it is a symbol of hospitality, hospitality, and family strength. For each celebration, they baked their own loaf, which was decorated accordingly.(A dummy of a palyanytsi is put on the table.)Then the hostess served pies, kulebyaki, sour cream, spoiled milk, fermented baked milk, cow butter, cold meat and fish snacks.
Cossack 2.
Then hot dishes are served: the crown dish of the Kuban table is borscht. He came to the Kuban cuisine from Ukraine. Initially, borscht was called a soup made from cow parsnip (a plant of the umbrella family with sharp porous leaves), and then - the first dish of beets, cabbage and tomatoes. However, these components are not the only ones in borscht. Each housewife cooks borsch in her own way, adding meat, lard, garlic and a lot of other products to it. Each hostess had a unique borscht: even mother and daughter's borscht was not alike. This dish became so popular in the Kuban that they began to eat it almost three times a day. Isn't that where the word "overdo it" came from, that is, go over the limit? Borscht is prepared throughout the year. In winter, they mainly cook borscht, which is consumed hot, and in summer cold borscht is preferred. Borsch - beautiful dish. It usually has a bright reddish color. Its taste is sweet and sour, which is achieved through the use of lemon juice(vinegar, sour beet kvass) and sugar. Borscht is usually served with sour cream, cheesecakes with cottage cheese, donuts with garlic, pies with meat.
A Cossack woman holds a Kuban borscht competition among students.
Teams need to choose from the proposed ingredients those from which borscht is cooked.
Cossack 3.
It's time for snacks. Of the abundance of Kuban snacks, the most traditional are a variety of pickles from vegetables, meat and fish. Here is the fat boiled eggs, which, by the way, ate at a strictly defined time. Among the people, eating from eggs was considered pampering, permissible only for small children or people accustomed to idleness. This product was too small to satiate a real worker. Yes, and nothing worthwhile, according to the peasant, can not be made from an egg. The neglect of the egg as food is reflected in the Kuban folklore. So, they say about an empty case: “It’s not worth a damned egg,” but about a frivolous person: “Whoever likes what, and a gypsy - scrambled eggs.” The egg has always been perceived as a symbol of harmony, contentment, prosperity. Hence, they say: "Round like an egg" - this is about a young, healthy girl. Quite common in the Kuban is dyeing eggs for Easter.(Dummy eggs are laid out on the table.)
Cossack 1.
The Cossacks also loved meat. Typical for the Kuban cuisine was the preparation of large pieces of meat, frying whole carcasses of suckling pigs, poultry stuffed with apples or dried fruits. This was facilitated by the design of the oven. The method of frying was simple and at the same time reasonable. A piece of meat or a carcass of a bird was placed in an oven and actually baked, periodically pouring over with rendered fat and meat juice to prevent the formation of a crust that is pleasing to the eye, and it is better not to enter it into the stomach.(Dummy baked suckling pig and goose.)In addition to meat, they also served porridge, noodles (loksha).
Be sure to dinner on the table exhibited a bottle of kvass. What recipes for its manufacture did not know the Cossacks: beetroot, bread, and apple!(A bottle of kvass is placed on the table.)
Cossack 2.
And how the Cossacks fell in love with Ukrainian dumplings with cheese, with cherries, with cabbage! To feed a large family with dumplings, the hostess needed to have a knack. After all, you need a lot of dumplings!(Dummy dumplings are placed on the table).
Cossack holds a contest "Varenichki" among students.
The team that has stuck the most dumplings in a certain time is determined.
During the competition, a musical recording of the song "Varenichki" performed by the Kuban Cossack Choir is listened to.
Cossack 3.
Loved the Cossacks and pancakes. They never get bored, because there are thousands of fillings for pancakes: with liver, rice, cottage cheese, caviar, prunes:. Pancakes can be sweet, lean, made from buckwheat or corn flour. Shrovetide was celebrated with pancakes, they were put on the everyday table.(Dummy pancakes are placed on the table).
Cossack 1.
The word "sweet" means not only a taste sensation, but also everything pleasant. Therefore, sweet dishes in the Kuban cuisine, as well as in Russian, are traditionally served at the end of dinner. After all, a meal that begins with pleasure should end with pleasure.
From time immemorial, the favorite food in the Kuban was porridge made from garbuza (pumpkin). She was called garbuzyannaya porridge. Usually such porridge was cooked sweet.
Kissels and uzvars (compotes) are traditional sweet dishes of the Kuban. Fresh and dried fruits and berries were used for their preparation. They were used as the final meal of the meal. Also on a hot summer day, the Cossacks quenched their thirst with a glass of cold milk.
By the way, they did not put forks and knives on the table, they managed with spoons and hands.
Student.
For lunch, hurry to the gazebo.
Where on the holiday table
Embroidered checkered tablecloth
Kuban bread on the table.
Sala shmot, loaf of bread,
While waiting for Cossack borscht.
Kuban table in front of you
Surprisingly good.
Greens, like a penny with hay,
Standing in the middle of the table
Hot pepper with horseradish
The tart smell beckons.
Here they poured borscht into a plate,
Bang, scoop of sour cream,
And to him still donuts
Yes, green garlic.
All fried lies
Catfish baked in the oven
The mustache furrows the tablecloth.
For dessert, Kuban kavun
With a crunch they cut with a cleaver,
The watermelon itself is big, busty
Beckons with a sugar barrel.
Next to him is an amber melon
The aroma of bees attracts,
Honeycombs with honey, bee wings
The draftsman stirs a little.
Eat, Cossack, walk with the guests!
Bread and salt on the table.
Grapes hang in bunches
Nearby, not in Moscow!
Time elapsed: The country has changed. There has been a generational change. The national composition has changed. The Kuban cuisine has also undergone changes. However, she retained some features.
Students are asked to list traditional national dishes.
The epigraph to our lesson was the words of the governor of our region A. N. Tkachev. What are they calling for?
Students' opinions are heard.
Conclusion.
It is important that traditions, including culinary ones, are alive to this day. Our duty is to preserve them and pass them on to our children, grandchildren and great-grandchildren.
Homework:in order to broaden your horizons about the traditions of the Kuban cuisine, I suggest you find answers to the questions:
- What multi-day fasts were observed by the Kuban Cossacks and continue to be observed by Orthodox Christians today?
- What ritual dish was prepared on March 9 - the day of the spell of spring and the arrival of birds?
- Kubans in the 19th-20th century. Shrovetide was widely celebrated. As you know, pancakes and dumplings with cottage cheese were obligatory dishes for Shrovetide. What does pancake symbolize?
The chef of the restaurant Kutuzovsky 5» Artem Losev the last manipulations with the Kuban borscht were carried out already in the hall. That rare case when you can see the cooking process itself.
I won't be wrong if I say that Borsch it could be considered the main dish in the Kuban. Almost all over Russia, and not only in it, they cook borscht, every cook, every housewife has her own, “the most the right recipe, not in vain in our piggy bank of recipes for borscht alone there are several dozen.
But Kuban borscht, so as not to offend anyone, it is the most “correct”, but now I will say a phrase that, alas, can offend many: in Kutuzovsky 5 cook the most delicious borscht, from what I have tried.
The restaurant hosts a festival of regional cuisines and for the next three months, Kuban dishes have settled on the menu. I ask Artem, why did you decide that there will be Krasnodar Territory?
- Before that, there was Sakhalin cuisine, at the end of summer, at the beginning of autumn there will be Astrakhan or Volga cuisine, when watermelons go, and now the Kuban, there is now the season. Krasnodar vegetables and fruits do not need advertising, they have a bright taste.
— How were the recipes selected for the festival?
— I traveled to the Krasnodar Territory several times, studied, tasted, met with colleagues, and as a result, I got a certain set of dishes that can give you an idea of the Kuban cuisine.
Together with Artem Losev we will try to make the Top of the best dishes of the Kuban.
1. Kuban borscht
Actually, I already talked about borscht a little earlier. If you are in the Krasnodar Territory, you can try borscht every day in different places and everywhere they will be different.
For myself, I formulated How is Kuban borscht different from others?: thin cutting of all ingredients (there is an explanation for this: there is little fuel in the steppe regions, and chopped vegetables boil faster), and the use of striped beets, beetroot.
2. Blood sausage
For those who ate blood sausage or, more simply, "bloody", in Ukraine, Krasnodar will seem a bit dry, it has less fat. But on the other hand, thanks to this, it has a richer taste and dense structure.
In my opinion, it is much more natural than all kinds of sausages that are sold in stores.
And of course, it should be eaten with Krasnodar tomatoes!
3. Pike caviar
Of course, caviar, if it is fresh, and not from a can, is much tastier, but canned is also delicious.
An idea peeped at a restaurant.
Do not just spread caviar on bread, but put it on a pillow made of soft cheese and fresh cucumbers- much tastier and more interesting.
If you do not have money for expensive black or red caviar, you can cook holiday dish and from pike caviar.
4. Pickled eggplant.
Until recently, I did not know that eggplants can be pickled. It turns out - yes. And they turn out very tasty if they are prepared correctly.
- Well, in Kuban, I tried several dozen varieties of pickled eggplants, local housewives do not just pour eggplants with marinade, many still pre-cook them,- says Artem, - but none of the tastes suited me, in the restaurant we had to adapt eggplants to the tastes of Moscow guests.
In the Kuban, eggplants are made sourer than we expect from them in Moscow. Everything is explained by the heat and the lack, yes, of recent times, of refrigerators. And marinating was the perfect way to keep food for a long time.
5. Shurubarki
Shurubarki - to make it clear, this is the Kuban name for dumplings.
In Kutuzovsky they are served with sweet corn and soft cheese.
At home, they can be with the most different stuffing, but most often prepared from meat
6. Yahny
Yakhny is an old Cossack dish made from beef or lamb ribs.
At the beginning they are fried, and then stewed with vegetables for a long time.
In Kutuzovsky they are cooked from veal and stewed with young carrots and grapes are added at the end
7. and 8. Pork and fish.
The main meat in the Kuban is, of course, pork, but it was not included in the set, since recently it has become less and less popular in Moscow, but fish is introduced into the set when a fresh batch arrives, just caught in the Black Sea.
So if you are relaxing on the Black Sea coast, it will be simply blasphemy not to try freshly caught fish.
The two main fishes of the Black Sea are red mullet and flounder. Their season will last until the end of August.
- Artem, why is there no red mullet or flounder on the menu.
— This is a problem for all local products – a restaurant needs regular supplies of products of the same quality. Unfortunately, few local producers can provide this. The same fish - today it was caught, tomorrow - not. I can’t keep several positions in the stop list and depend only on the luck of the fishermen.
- I understand that there were dishes that should have been included in the Top, but for one reason or another, they were not included in the menu.
- The Kuban table is abundance. Everything that grows in the garden, everything is put on the table, a lot of things. Well, in addition to pork, we did not include potato dishes on the menu, now they have already begun to collect it there, but it seems to me that in the summer it is a little hard to eat potatoes.
How beautiful Kuban is, especially in summer! It is impossible to convey in words its beauty, these beautiful golden fields and the Don and Kuban rivers! If you plan to visit the Kuban someday, and at the same time go to see the delights of these rivers, be sure to walk along the coast and a little further. There you can see farms that have survived to this day.
Kuban is beautiful not only by nature, but also national cuisine. In herself, she mixed all the traditions of her own, as well as the neighboring peoples. Most often, the Kuban table is characterized by various soups, meat and bread. However, Kuban cuisine also includes many other dishes. And also the traditions of the feast are observed.
Traditions of the Kuban feast
As soon as a person sits down at the table, first of all, hot bread is served, which is called palyanytsa. On holidays it is not customary to serve ordinary bread, it must be decorated with something. For example, on New Year on a loaf can be depicted Christmas tree, for a wedding - swans and rings. The decoration symbolizes hospitality, as well as the strength of family relationships.
After bread, other pastries are served on the table: pies, kulebyaka and much more. Dairy products are used as drinks: fermented baked milk, sour milk, sour cream. As a snack, cold meat, as well as fish, must be present.
In addition, there must be a bottle of kvass on the table. The Russians are accustomed to drinking ordinary, bread kvass, while in the Kuban they love both beetroot and apple kvass.
An optional drink, but very good and tasty, is the local wine.
Borsch
After appetizers, it's time for the main course. As mentioned above, the main king of the feast is soup. Especially appreciated is the red soup, so beloved in Russia and Ukraine, which is called borscht. Previously, the word borscht meant soup; it was cooked not from beets, but from hogweed (hence the name borscht).
Every Kuban hostess is considered an expert in cooking borscht. If you go to several women and ask to try this soup, you won’t be able to see anything similar in them, since each woman has a unique recipe for this soup. For example, someone adds more meat or beets, and some honor traditions and cook from cow parsnip. Most Kuban people like this soup so much that they are ready to eat it at all meals.
Meat
In addition, people from the Kuban also love meat. The most common dish in the Kuban are large pieces of chicken, stuffed with apples as well as dried fruits. However, you can find other dishes, but they are not so popular.
Of course, this is not the whole list of dishes of the Kuban cuisine. Residents also love noodles, porridge, dumplings with various fillings, pancakes. There are not enough words to describe all this splendor, you just need to try the cuisine of the Kuban and understand its charm!
