Buryat cuisine is the national cuisine of the Buryats, the Mongolian people living mainly in the Republic of Buryatia, which is part of the Russian Federation.

The main products of the Buryat cuisine are meat and milk.

Buryat cuisine is very fatty and satisfying. This is due, first of all, to the difficult weather conditions in which the Buryat cuisine was formed.

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plant food

There is not much vegetable food in the Buryat cuisine. These are mainly roots and greens (wild onion, field onion, wild garlic, wild garlic, rhubarb, sorrel). Also, the tubers of the red lily (saranka) were eaten.

In addition, berries are often eaten: strawberries, blueberries, bird cherry, lingonberries. Tea is brewed from lingonberries and rose hips.

Meat and fish

The use of different types of meat was highly dependent on the time of year. In the summer season, mutton was used in the Buryat cuisine, in the autumn - horse meat, and beef - in winter.

Also in the Buryat cuisine you can find recipes with the meat of wild animals. Tarbagan dishes (a small mammal of the marmot genus) look especially interesting.

There are a lot of options for cooking various types of sausages. Usually, in addition to meat, blood is added to them.

Of the fish, it is worth mentioning the recipes with Baikal omul separately. The fact is that the Baikal omul is endemic, that is, a fish that is not found anywhere else except Lake Baikal. There are many recipes and techniques for preparing Baikal omul in Buryat cuisine. It is smoked, boiled, fried, baked, pies and other dishes are made from it.

Dairy

Milk among the Buryats is considered a sacred product, therefore, in the Buryat cuisine there are a large number of different dishes using dairy products. Not only drinks and cheeses. Dairy products are used here as ingredients for soups, main courses and even bread.

Khuruud is a traditional Buryat cheese.

Airkhan is the national Buryat cottage cheese.

Urme is a dish made from milk foam. In the process of boiling and subsequent cooling, foam forms on the milk. It is carefully removed, cut and served as a separate dish.

Uurag is a dish prepared exclusively from colostrum (milk obtained within a few weeks after calving). Colostrum is mixed with flour and cooked in an oven.

Tarag - Buryat curdled milk.

Aaruul is sun-dried tarag.

Spices

Buryat cuisine is quite conservative in terms of spices. Basically, they use black pepper, as well as onions, garlic and various herbs.

Traditional dishes

Bread

Shanga is a traditional bread of Buryat cuisine. Prepared from yeast dough in sour milk.

Sharbin is a Buryat fried flatbread stuffed with minced meat, similar to belyash, but flatter.

Soups

Shulen (noodle soup in Buryat style) — with The most popular soup of Buryat cuisine. These are thick noodles with meat and green onions.

Buhler (or buheleer) is a rich broth made from beef or lamb (the front of the carcass).

Khirmasa - lamb offal soup with homemade noodles and garlic.

Zoodoin Shulen - Buryat soup - crucian fish soup with sour cream and wild onions.

Main dishes

Buuzy - with the most famous dish of Buryat cuisine, sometimes you can find another name for it - poses . Buuzy - dough products with meat filling, similar to manti. There are also variations where fish is put into the filling.

Bargzha - Buryat dumplings.

Khushuur - fried in a large amount of fat sacks of dough with meat filling.

Shanachan zoohey is a hot dish of flour and sour cream, considered a Buryat ritual food. Another name is Salamat.

Khoshkhonog - boiled rectum of a ram or horse.

Oreomog - lamb offal (diaphragm, lungs, omentum), woven with the small intestine into a pigtail. Oreomog is then boiled or baked over charcoal.

Hiime - minced beef sausages with lard and onions in the rectum. They are formed into 15 cm sausages, and then boiled and served hot.

Khotorgoyn shuhan - Buryat sausage made from sheep's blood in the duodenum.

Khotyn shuhan is a festive dish made from a boiled mutton stomach filled with blood.

Erielzhe - chopped liver sausage with onions.

Shaglakhen deluun - boiled beef spleen stuffed with meat, lard and onions.

Khonginotoy sharahan boore - lamb kidneys stuffed with onions and garlic.

Oreohon khokhor nurgan - charcoal-fried mutton loin roll.

Khugabsha is a Buryat dish of liver wrapped in an omentum and fried over charcoal until crispy. Another name is "liver in a shirt."

Arbintai elgen - frozen horse liver wrapped in visceral fat (arbin).

Dambar - lamb giblets fried in butter with onions and garlic.

Dotoroor sheglehen terkhenseg is a Buryat dish of lamb tripe stuffed with offal (kidneys, liver, lungs, heart, etc.) with onion and garlic. The scar is sewn up and boiled.

Dala - boiled lamb shoulder. Served with a bowl of broth in which it was boiled.

Ubsuun - boiled brisket, is an honorable treat.

Toolei - boiled lamb's head. In Buryat cuisine, it has rather a symbolic meaning and is served to the most honored guest or the most respected person at the table.

Sharahan uushkhan - lamb lungs fried in butter with onion and garlic.

Shanahan galuun - wild geese boiled with onions.

Salads and appetizers

Borso is wind-dried beef meat in winter. It is usually added to soups.

Burduun is another type of dried beef. Burduun is first dipped in heavily salted boiling water, then covered with flour, and after that it is hung out to dry.

Shanahan shuhan is a traditional Buryat blood sausage, which is cooked with the addition of milk, visceral fat and onions.

Khushuur - meat pies cooked in boiling fat.

desserts

Boovy is a sweet floury dessert that looks like brushwood.

Togoonoy beliny are traditional Buryat pancakes baked on greased cast iron pans.

Many desserts are made from bird cherry, ground dried or fresh. Pies and cakes are baked from it, mixed with sour cream, cream or melted butter.

Urme is a simple Buryat dessert made from sour cream mixed with ground bird cherry.

Holiso is another Buryat dessert with bird cherry. The mashed bird cherry is mixed with sugar, cottage cheese and crushed biscuits. Then frozen and cut into pieces.

The drinks

The main drink of the Buryat cuisine is green tea. It is boiled twice, the first time with pure water, the second time with the addition of milk. Sometimes a pinch of salt is added to tea.

Zutaraan sai - Buryat tea with the addition of wheat flour fried in fat.

Nogoon sai is green tea brewed with milk.

Ulaazhargyn sai - dried willow-tea brewed with milk.

Aarsa is a hearty Buryat drink made from water, cottage cheese and flour.

Hurenge (or airag) is a drink made from fermented milk or buttermilk.

Segee - Buryat koumiss, a drink made from mare's milk.

Alcohol

Tarasun is a national alcoholic drink of the Buryat cuisine, made from sour milk or curdled milk.

Serving and etiquette

It is worth noting that the Buryat culture prescribes serving guests primarily dairy products (white food), that is, here it is a kind of analogue of bread and salt in the Russian tradition. Treats are always served to the guest with both hands or with the right hand, holding the elbow with the right hand with the left hand.

Hello, dear readers - seekers of knowledge and truth!

Buryatia is one of the most amazing national republics of our vast Motherland, but at the same time it is like a whole country - self-sufficient, original. It has its own people, unique language, religion, way of life and, last but not least, cuisine.

In one of the previous articles, we introduced you to - the closest relatives of the Buryats. Today's article will tell about the national dishes of Buryatia.

We will find out where her culinary history came from, what the Buryats like to eat, what forms the basis of their diet. And also - we will learn how to cook a couple of simple, but insanely delicious dishes according to local recipes.

Historical features

Clear contours of the Buryat Republic were drawn unexpectedly. In the 18th century, the authorities of the Russian Empire fenced themselves off from China with specific borders. Among the inhabitants of the Trans-Baikal Territory, along with the local peoples, there were people from the tribes of the Mongols.

Their way of life, religious philosophy, traditions came together and formed the Buryat mentality in the form that it is even now. As a nomadic people, they traveled miles daily, working on pastures where severe cold and wind roamed. Such efforts required colossal energy, which means high-calorie food.

The Buryats hold their culture sacred, so the national cuisine has not undergone almost any changes. Our contemporaries eat for breakfast, lunch and dinner the same thing that their great-grandfathers ate, and the festive tables today are decorated with the same dishes as decades ago.

Buryat cuisine

Due to the place of residence of the people and the nature of their activities, Buryat food is distinguished by incredible environmental friendliness, purity and the absence of the main scourge of our time - harmful additives, dyes, amplifiers. On their table, only all the most useful, natural, and most importantly - delicious.

The dishes of nomads since ancient times were hearty, fatty, rich. That is why the most popular of them contain at least one of these products, and most often several at once:

  • meat;
  • milk;
  • flour.


Meat dishes

Among the meat of the Buryats, mutton and horse are especially distinguished. A wide variety of soups, sausages, broths are made from it. The traditional hot dishes of this people are famous throughout the country.

  • Buhler

A rich soup is prepared from a large number of meaty pieces on the bone. Onions are added to the broth - whole or cut in half, and everything is seasoned with herbs. This is where the ingredients end.


This soup is very easy to prepare, and at the same time it is incredibly satisfying. Recently, Buryat housewives have been experimenting and adding potatoes there as well.

  • Shulep

Another soup based on beef broth. Vegetables, fresh herbs and noodles made from dough by hand are added to the dishes.

Similar to large dumplings or manti “with a hole”, they can be considered the main trump card among Buryat dishes. Buuzes are also known as "poses" and require some skill.


First, minced meat is made from different types of meat: horse meat, lamb, pork. It is mixed with fat, and the whole mass is placed on pieces of dough of a special shape. The skilful hands of the hostess mold neat “pies”, which are then steamed.

Making the right poses is not so easy - it is believed that a good hostess should have exactly 33 tucks.

Dairy

Milk products are sacred in these parts, largely because of the white color - a symbol of purity, happiness and prosperity. No wonder the most festive month of the year, following the day of the Buddhist New Year, is popularly called the white month. At this time, people especially lean on white dishes, most of which are made from milk.

Finding yourself as a guest in a Buryat house, you will certainly receive a dairy treat from the hands of the hosts. Here are the most beloved and revered milk treats by the Buryats:

  • Airag is a local koumiss. On the basis of mare's milk, a drink is prepared with the addition of honey, sugar, raisins. There is an opinion that it perfectly heals and tones.
  • Shangi are small pastry dough substitutes for bread. From above they are covered with a generous layer of sour cream and baked.
  • Huruul is a homemade cheese made from dried whole-milk cottage cheese.
  • Salamat - porridge made from flour and sour cream.


In no case should dairy products be eaten with a fork - only with a spoon or hands. It is believed that otherwise the cow may get sick and stop giving milk.

After the meal

The meal is followed by an obligatory tea party, to which Buryat gourmets attach great importance. What will seem surprising to us, they drink daily themselves and treat guests with this drink. This is green tea, of course, with milk, but also with butter and salt.

Sometimes desserts are served with tea. Most often, these are pastries, such as boovy, sprinkled with powdered sugar on top.


Cook together

We offer to recreate a piece of Buryatia in your kitchen and prepare national delicacies: beef soup and sweet little buns.

Buhler

We will need:

  • Beef meat on the bone - 3 kg
  • Onion - 6 pcs.
  • Parsley - ½ bunch
  • Black pepper
  • Bay leaf

Cooking:

  1. Put the meat in a saucepan, cover with water, bring to a boil.
  2. Add salt to taste and three whole onions. Reduce heat, leave on fire for about an hour.
  3. Chop the remaining onion.
  4. Take out the cooked meat. Add chopped onion and spices to the broth. Cook for 5-10 minutes.
  5. Pour into bowls, put the meat separately.


Bows

We will need:

  • Flour - 1 kg
  • Milk - 1 tbsp.
  • Sugar - 1 tbsp.
  • Egg - 4 pcs.
  • Margarine or butter - 1 pack
  • Salt - 1 tbsp. l.
  • Soda - 1 tbsp. l.
  • Powdered sugar - optional

Cooking:

  1. Beat eggs with sugar.
  2. Add milk, soda and salt, mix thoroughly.
  3. Melt margarine, add to the resulting mass.
  4. Gradually add flour, rolling out a stiff dough - it should be elastic, not sticky to your hands.
  5. Cover the dough and let rest 10 minutes.
  6. Roll out the dough to a flat layer.
  7. Cut into small rectangles (about 4 cm).
  8. Make an incision on each piece, mold into a curl.
  9. Fry in oil or deep-fry until deep golden brown.
  10. Divide among plates. You can sprinkle powdered sugar on top or serve with sour cream, condensed milk.


Enjoy your meal!

Conclusion

Buryatia is so special, unique, and if until now you were not going to visit this wonderful place, then perhaps now you want to go there? And if you have already been to Buryatia before, then tell us about it in the comments - we are sure others will be interested to learn more about this unique republic.

Thank you very much for your attention, dear readers! Recommend us on social networks, and we will search for the truth together.

How many peoples in the world, so many cuisines. Each nationality has special dishes and ways of preparing them. This article will focus on Buryat cuisine.

History and traditions of Buryat cuisine

The Buryats are a nomadic people, in connection with which this people has developed its own traditions in nutrition. The way of life of nomads requires huge energy costs, so the cuisine of Buryatia is distinguished by the satiety of dishes and their calorie content. Being engaged in cattle breeding since time immemorial, this people has in its diet a huge variety of meat and dairy dishes.

Not only cooking meat, but even butchering carcasses is a special ritual for the Buryats. Of all types of meat in Buryatia, horse meat enjoys a special location. There are many recipes for preparing this valuable meat, among them: cutlets, dumplings, meat rolls, poses.

The best dishes of Buryat cuisine

Poza, the second name is buuza, is a national dish of Buryat cuisine. Minced meat mixed with internal fat is wrapped in pieces of dough, and although the dish is incredibly high in calories, not a single Buryat will exchange it for anything else.

And the famous Buryat plov is the pride and decoration of the festive table. The special way of cooking allows you to achieve incredible softness and tenderness of the meat, and makes the rice crumbly and slightly crispy. Its secret is that the products: meat, rice, garlic and onions, butter do not mix with each other, but are stacked in layers. Seasonings used in the preparation of pilaf give it piquancy and spiciness.

Milk is the second staple food of the Buryats, after meat. No meal is complete without milk or other dairy products. Milk, cream or sour cream are always present on the table, otherwise the meal is not considered complete. Buryat milk is used to make khuruud cheese, a national product of Buryatia. An indispensable condition for making cheese is whole milk and wooden utensils. No less popular are koumiss and kurungu. And the hostesses know how to make an amazingly tasty delicacy - cottage cheese snowballs.

The Buryat diet does not include snacking. They prefer a full meal. There is always a first course on the table. Shulep, or noodle soup, is the national dish. His recipe is strictly guarded and passed down from one generation to the next. Other Buryat broths are also widely known and very popular.

In Buryatia, in addition to national dishes, there are also national drinks. No doubt it's tea! There is a unique tea ceremony with many rituals, reminiscent of a sacred action. Preference is given to green tea. It is prepared using a special technology. First, the tea leaves are brought to a boil, relieving them of a bitter aftertaste, then, adding milk, boil again.

It may seem a little unusual that some representatives of the nationality, especially the elderly, add a little ... salt to tea. Shangi are always served with tea - yeast cakes mixed with mutton fat and fried in sour cream.

There are a lot of secrets in cooking Buryat dishes, and not everyone gets to know them. The younger generation adopts them from their experienced culinary masters, and in order to master them, you need to join the culture and traditions of this people.

Buryat cuisine is one of the attractions of Baikal, so every guest who has visited this holy place is simply obliged to taste such dishes as buuzy, tarasun, salamat and, of course, stroganina. Almost all Buryat menus are occupied by natural products, sometimes, as in the case of stroganina, in raw form - the Buryats adapted to cook food that helped them survive in harsh conditions.

So, the most popular dish of the Buryat cuisine is buuzy, or poses, which are cooked with horse meat, beef or lamb with the addition of onions and internal fat. The meat for them is washed, cut into rather small pieces with a billhook, ground internal fat and finely chopped onion are added. The main condition is that the minced meat must be juicy, only then the buuzas will turn out delicious, the dough is made as for homemade noodles, and they are steamed. Dishes of the Buryat cuisine look beautiful on dishes with a national flavor, so the buuzas should be put on a dish with a Buryat ornament and served.

A special place in the Buryat cuisine is occupied by dairy products and dishes from them - the Buryats prepare drinks, main and first courses, and even bread from milk. Such exotic names as tarasun, khuruud, shanan zohei, or salamat are all Buryat cuisine. Recipes, despite all the exotic names of these dishes, are simple and accessible, if desired, they can be prepared at home from the products always available on the farm. For example, khuruud is compressed dried cottage cheese, the Buryats use it as bread, and salamat is sour cream, which is heated over low heat and mixed with wholemeal flour.

Dishes of the Buryat cuisine are tasty and unusual, which makes them attractive to tourists, it is not by chance that entire gastronomic tours to Buryatia are currently being organized.

To have an idea of ​​the real Buryat cuisine, below are recipes and photos of the most famous dishes.

MILK DISHES

Each nation has its own recipes for preparing dairy dishes. Among the Buryats, food made from milk occupies a special place. It is quite diverse, has a high nutritional value, excellent taste properties. Dairy products among the Buryats belonged to those dishes with which every festive reception began. As Russians greet guests with bread and salt, so Buryats - with milk or other dairy food. This custom was called "sagaalha".

Huruud (Homemade cheese)

Khuruud is a natural Buryat cheese. It is prepared in the following way: Fresh whole milk in an enamel bowl is placed in a cool place. After two or three days, it usually ferments, and thick sour cream stagnates on the surface. Sour cream is removed, and homemade cheese, a tasty and nutritious canned product, is prepared from yogurt. Sour milk is boiled over low heat for five minutes. The resulting curd mass is filtered, then laid out in cakes, pressed with wooden planks and exposed for drying.

From 10 liters of milk, about 2 kg of sour cream and 3-4 kg of cheese are obtained.

Airkhan (Dry cottage cheese)

Boil whole milk, cool to 25-30 degrees, ferment with sour milk, put in a warm place. Carefully transfer the resulting dense clot onto several layers of gauze, let the serum drain. Then wrap it in gauze and put it under a press for 5-6 hours, after which the resulting curd is dried in a warm place (at a temperature of 35-40 °). The product is stored for a long time (a month or more).

For 1 liter of fresh milk 2 tbsp. spoons of sour milk.

Urme (Milk froths)

This is one of the best dairy dishes.
The technology for preparing urme is quite simple. Fresh milk (preferably in a cast iron pot) is simmered over low heat for twenty to thirty minutes until foam appears. Then put in a cool place for 12 hours. After some time, a layer of froths from 1.5 to 2 cm thick forms on the surface of the milk. The thickness of the layer depends on the fat content of the milk. The foam is carefully removed with birch spatulas and dried if it is a warm season. In winter it is frozen. Dried or frozen foams are cut in the form of waffles or in any other form and served on the table.

From 10 liters of milk, up to a kilogram of urme is obtained. Where does the rest of the milk go? It is used to prepare such a very common and popular product as tarag.

Tarag

Cold tarag is especially pleasant, and even seasoned with cream or fresh milk, in the summer heat. It quenches thirst well and saturates at the same time. Possessing valuable dietary properties, Tarag has always been used as a preliminary treat for a guest while a hot meal is being prepared. It is quite possible to cook it in the conditions of the city. After the foam (urme) is removed, the milk is slightly warmed up, then leaven (gurelge) is poured into it, i.e. a small cup of taraga of the previous preparation. If there is no leaven, it can be prepared. It is enough to mix a little sour cream and rye bread - the sourdough is ready. It remains to add sourdough to milk and put for a day in a warm place. Before serving tarag, shake it well, adding, if desired, sour cream, cream or fresh milk.

Tarag made from sheep's milk is especially tasty. The technology of preparation is the same.

For 1 liter of milk, 100 g of sour cream and 100 g of rye bread are required for fermentation.

Salamat

Before the Buryats learned about arable farming under the influence of the Russians, they used a mealy mass from the dried roots of various edible plants to prepare salamat. Sour cream is boiled over low heat, constantly stirring with a wooden spoon. Then they begin to slowly pour flour into it, while speeding up stirring, otherwise lumps form, just like when cooking, for example, semolina. Continuous stirring affects the release of oil, the more it comes out, the better. To do this, add milk or even water, of course, quite a bit. Wholemeal rye flour is best suited for salamat. The dish is considered ready when a ruddy crust appears on the bottom and sides and the mushy mass itself, all saturated with oil, stops sticking to the spoon. This dish is nutritious and high in calories.

For 6-8 people - 1 kg of sour cream, 1 glass of flour. Salt to taste.

Tarasun

Not a single Buryat wedding can do without this alcoholic drink. The taste of this drink is very peculiar and unique.

Curdled milk, or sour milk, is poured into a long tall vessel (“haba”) 1.2-1.3 m high and stirred with a wooden whorl. A curd mass and a liquid part are obtained. The liquid part - airag or kurunga, was used as a tonic drink.

Then kurunga or airag was aged for several days, it became bitter. A wooden curved pipe was attached to a wooden barrel with airag, the lower end was put on the neck of a cast-iron jug “tankha”. Tanha was placed in another tub of water. Airag was boiled, the steam passed through a pipe into a jug and turned into an alcoholic drink, archi, or tarasun.

Tarasun after the first distillation contained little alcohol. Stronger and more transparent archi was obtained after the second and third distillation.

LAMB DISHES

Buheleer (buhler)

Take a cut from the front of the carcass. Chop together with the bones pieces of about a hundred grams. Put them in a saucepan in an amount corresponding to the composition of the family or the number of invited guests, pour cold water. Then lower the incised head of onions, and even better wild dried onions. Cook over low heat for 35-40 minutes, stirring occasionally and removing the foam. Salt to taste, immediately after boiling. Before removing the pan from the heat, add the bay leaf and pepper to the broth. Before serving, season it with onion, chopped into strips, or wild onion, finely chopped parsley or dill.

For 4 people - 1 kg of lamb, 1-2 onions, salt, pepper, bay leaf.

Shulep (noodle soup in Buryat style)

Cut the lamb pulp into strips, put in a saucepan, pour cold water and put on the stove. To prepare noodles, the dough is kneaded only on eggs, then rolled out 2-3 mm thick, rolled up and cut. Then the noodles are lowered into the hot broth and boiled for 15-20 minutes until they begin to float to the surface. When cooking, constantly remove the foam.

The second recipe: boil the bones and dip the noodles, meat, cut into strips into the bone broth.

For one serving - 100-150 g of lamb, 45 g of noodles. Salt, pepper, bay leaf to taste.

Buuzes (poses)

Widely known, popular and favorite dish. Poses are attractive in appearance, excellent in taste, can decorate any table. Lamb pulp is washed, chopped with a billhook in a wooden trough or passed through a meat grinder with a large grate. Finely chopped internal fat, onions, salt, spices, sifted wheat flour, water are added. Mix thoroughly. The dough is prepared as for homemade noodles. Having rolled it into a round tourniquet, cut into small, 2-4 cm, sticks, which are turned into thin circles.

Minced meat is placed on these mugs, the edges are pinched, leaving a small hole for steam to escape. Poses are steamed for 18-20 minutes. Readiness can be recognized by light juice. Poses are prepared not only from lamb. Beef and horse meat with pork are successfully used. The cooking method is exactly the same. For 4-5 people - meat 850 g, internal fat or fatty pork 220 g, 3 onions, salt. Wheat flour - one tablespoon (for a bunch of juice in minced meat), water 130 g.

For the dough - flour 350 g (two glasses), 2-3 eggs, salt. If you take 2 eggs, then 60 g of water. For 3 eggs - 20-30 g of water. One pose is usually 20 g of dough and 50 g of minced meat.

HORSE DISHES

In the Buryat national cuisine, horse meat dishes take pride of place. Historical experience, as well as recent scientific research, have shown the high nutritional and dietary value of horse meat. For example, the liver and blood contain a large amount of minerals, fat - oleic acid, which stimulates the normal metabolism of fat-soluble vitamins in the human body. Moreover, horse meat is cleaner than beef, and even more so pork, since this animal is very picky about the ecological purity of the food it eats.

Googohotoy sharahan mehan (horse meat fried with garlic and homemade noodles)

The meat is washed, separated from the bones, cut into thin sticks, fried in butter. Then boiled noodles and crushed garlic are added. Salt, pepper, bring to readiness. The noodles are fried. The color of the meat with skillful cooking turns golden.

For 5 people - 1 kg of meat, 150 g of butter, 0.5 kg of noodles, 1 head of garlic, salt, pepper.

BEEF DISHES

Beef is used to prepare various dishes. There is a lot in common with Russian cuisine and the cuisine of other nations. But there are some differences inherent only in Buryat cuisine, which make these dishes specific, colorful in their own way.

Khushuur (meat pears)

Minced meat and dough for khushuur are prepared in the same way as for buuz, only a little more water is added to the minced meat. The dough is rolled out into thin round cakes, minced meat is laid on them, the edges are pinched so that the products take the shape of a pear. Khushuur is dipped into boiling fat and kept until a pale yellow crust forms. When the pears are ready to eat, light fat will come out when they are pierced.

For 4-5 people, the norm of the components of meat, flour and other components is the same as in the preparation of buuz.

Sharbin (Insipid whites)

The technology for preparing minced meat and dough is exactly the same as when preparing buuz. On a thinly rolled cake weighing 30 g, place 75 g of minced meat (a tablespoon), pinch the edges, leaving a hole in the middle. Belyashi are fried in a pan.

BURYAT TEA

Without tea, it is impossible to imagine the national cuisine of the Buryats and their hospitable home, where the door is always open for friends, acquaintances and for everyone who came with an open heart.

Nogoon sai (Green tea)

Crushed green tea from a briquette is poured into cold water and boiled, stirring, to remove the bitter taste. Pour in milk and boil again, stirring continuously, for 5-7 minutes. Some drink it lightly salted. It is served with melted butter and Buryat shangi. Green tea has a beneficial effect on the human body. It contains 12 to 18.6 percent tannins, about 1.5 percent caffeine.

For 3 liters of water - 200 g of green tea, 1.5-2 liters of milk.

You can read more about Siberian and Buryat cuisine with photos and detailed recipes on the website.

From ancient times, the Buryats were hunters, fishermen and, of course, cattle breeders. This determined the nature of their national cuisine. All Buryat cuisine is built around meat - horse meat, lamb and beef. Buryats put very little onion and spices in their dishes. In addition, they do not like very spicy and salty foods. Noodles are preferred as a side dish.

Poses (buuzas)

This dish is related to manti and khinkali, but has its own characteristics.

Minced meat for them is prepared from several types of meat. The dough is suitable for ordinary dumplings. A lump of minced meat is wrapped in a dough cake. You need to leave a hole on top so that the poses repeat the shape of the yurt. It is believed that the most correct poses have 33 tucks in the upper part. Ready for a couple.

Another distinctive feature of this dish is that a lot of broth is stored inside each pose, which you need to drink by slightly biting the dough on the side. Only after that everything else is eaten.

Buhler

This is a very simple dish that is considered to be a soup, although in fact it is more of a broth. A solid piece of lamb must be boiled in water for a long time. Moreover, the meat must be with a bone.

When the broth is ready, it is removed from the fire and the meat is taken out of it. And only then raw onions and salt are added to it. You can add seasonings to taste. There must be a hot buhler, otherwise the fat will harden and it will not taste good.

Planed meat with noodles

Horse meat should be finely chopped into cubes. Then the meat is fried until tender in butter, along with finely chopped onions. Toward the end of cooking, you can add spices.

Ready meat is mixed with hot boiled homemade noodles and served.

Borso

It is usually prepared in winter. The beef is cut into long strips and hung in the shade. Moreover, the meat should be blown by the wind. By spring, the meat dries up and turns white. Borso is ready.

Dried meat weighs very little, has a very long shelf life, but retains the taste and all the nutritional value. Once this dish was indispensable for the Buryats leading a nomadic lifestyle. But when they settled in the cities, the dish began to be forgotten. Now borso is experiencing a second heyday in the form of meat snacks.

Salamat

This is milk porridge. Sour cream is put on fire and brought to a boil. Then, slowly, stirring, pour flour into it. When a golden crust forms along the walls and at the bottom of the pan, the salamat is ready. This porridge is only eaten warm.

salt tea

Tea with salt is drunk by many Turkic and Mongolian peoples. The Buryats also have their own version.

You need green tea. It is lightly fried and put in boiling water. When the tea is brewed, it is filtered and a little milk, butter and salt are added.