Dishes of the national cuisine of Kuban from baked vegetables. Recipes. What the Cossack woman brings to the table. Simple fish jelly in stanitsa style

Kuban is also a real granary, and, of course, culinary traditions are closely connected with the culture, life and history of the Kuban Cossacks.

It so happened historically that among the inhabitants of the Kuban region, in addition to Russians, there were Ukrainians, Armenians, Georgians, Uzbeks, and each nationality contributed to the formation of Kuban cuisine and its flavor.

The symbiosis of European and Asian influences has made the cuisine rich, the recipes varied, and several dozen recipes for the same dish can be found.

In the Kuban region, the production of cheese products is quite developed. In addition, this kitchen is distinguished by a large number of fresh vegetables without any decorations or elaborate serving, bunches of greens on the table, peeled and thoroughly washed. It is customary to serve vegetables on the table whole and in coarsely chopped pieces; you can often see whole cucumbers and tomatoes at the dinner table, and with cheese these flavors make up an excellent taste gamut, not mixed, but in a harmonious tandem of flavors.

Vegetable snacks are highly revered. Kuban housewives prepare wonderful dishes for every taste from various vegetables, both fresh vegetables (salads) and processed ones: boiled and stewed, canned, pickled, fermented or salted.

One of the favorite and most popular vegetables in the south of Russia is “little blue” or eggplant. Various stews and sautés, snacks with tomatoes and garlic, added to meat dishes, and savory snacks are made from this member of the nightshade family. Beans are also respected. Grain (beans) and green beans are widely used in the preparation of soups and snacks, and canning. White, red and cauliflower cabbage is quite common; all its types are widely used in a variety of recipes.

Meat dishes are among the main directions in Kuban cuisine, fish snacks as well. Salads with the addition of fish or meat are also present in a huge assortment at Kuban feasts and often in everyday life.

A separate niche is occupied by interesting dressings for snacks and a variety of salads. These are, as a rule, pre-prepared sauces, wine marinades, wine vinegar, additives in the form of walnuts, herbs, and spices, which give the dish a stunning flavor.

Kuban, due to its historical traditions and folk color, is a fairly rich agricultural region. The livestock industry has been well developed here since ancient times. And, accordingly, dishes made from beef, pork, lamb, chicken, duck, and goose meat are more than typical for local traditional cooking.

It is subjected to many types of traditional processing: it is boiled, fried, smoked, salted, dried, stewed in a cauldron, and baked in the oven. Game in the form of pheasants, wood grouse, and black grouse was once very popular among the population. Since the lifestyle of the population has changed with industrial changes, less attention has been paid to such delicacies.

Among the first courses in a Kuban lunch meal, preference will always be given to borscht. The recipe came from the Ukrainian Zaporozhye Cossacks. It is both a traditional and everyday dish. Since the region was distinguished by an abundance of other products, the composition of borscht has changed, and the recipe does not closely resemble Ukrainian cuisine. In fact, there is no classic or single recipe for Kuban borscht; each housewife prepares it in her own way.

The ingredients for preparing Kuban borscht will differ from the Ukrainian version. For example, beetroot infusion, used in Ukrainian borscht to give the borscht a bright, juicy beetroot color, is not used at all in the Kuban version. Its color range will vary from red-orange to golden yellow.

The taste will also differ, and although beets are used, they are usually borscht, because they do not have such a rich color. It is also acceptable that Kuban borscht can be cooked without beets without loss of taste and appearance. The peculiar expression “folding” borscht can now be heard only in the Kuban outback, because the sequence of folding and cooking time of borscht are important in its range of taste.

In addition to borscht, there are a great many favorite dishes in Kuban. Kuban liver pates are famous: beef, goose or pork.

Dishes fried over coals are revered by the population of Kuban. And this applies not only to meat and fish: here you can try grilled vegetables stuffed with various fillings, cheese baked on coals, as well as a traditional dish - “Kuban-style nutria” fried on coals.

In Kuban they also like to serve kebabs made from various types of meat. Their recipe is also very rich, and there are many types of kebab. However, Kuban kebab is different in that neither sour marinades nor lemon juice marinades are used here. Thanks to this, the meat retains its natural color and taste.

Kuban wine is also famous, winemakers are extremely popular among the local population, but the brands of wines and, moreover, their taste are quite little known in the world.

The vineyards are located in the southern regions of Russia. Today there are many businesses involved in grape growing and wine production.

Among the most interesting popular Kuban wineries, of course, there is Abrau-Durso. Perhaps the best champagne or sparkling wines are produced here. Several types are produced using classical carbonation technology and aged naturally; the drink is aged in wine cellars for quite a long time, about four years.

Kuban wineries produce many bottles of other wines. As a rule, they are produced in several wines; Russians prefer sweet and semi-sweet red wines, although the soil and climate conditions here are still more favorable for dry ones. Dry and semi-dry wines have the finest aroma and exceptional bouquet, so while in the Kuban, try real Kuban wines.

The city of Temryuk in Kuban produces excellent cognacs, so guests of the Kuban region can be advised to visit the factory and try the wines there.

Hospitable families of Cossack clans will always treat you to both wine and bread; a hearty and tasty table will be bursting with dishes for the entire breadth of the Russian soul - this is customary in Kuban families.

Several recipes from Kuban cuisine

Borsch "Kuban style"

(as mentioned above, this dish is a rather conventional recipe, because each housewife has her own, but its basis is approximately identical).

Required:

0.5-0.6 kg soup bones with meat (any meat),
200 g regular beets,
30-50 g carrots,
4-5 potatoes,
1 onion,
100 g fresh white cabbage,
80g pickled white cabbage,
100 g fresh tomatoes,
a couple of cloves of garlic,
2 tbsp. spoons tomato paste,
50 g lard,
2 tbsp. l. vegetable oil –,
40-50 g butter,
3% vinegar - a couple of teaspoons,
20 g sour cream,
parsley roots and greens,
dill,
salt, pepper - to taste.

It is necessary to thoroughly simmer the bones and meat of an animal or poultry over low heat, and carefully remove the foam at the moment of boiling.

Add beets to this rich bone-meat broth. The secret of success is this: after washing and cleaning it, cut it into strips only! You cannot grate it, because the taste of the dish is noticeably weakened. To prepare Kuban borscht, all vegetables are just cut.

Stew chopped onion, parsley root and carrots with vegetable oil, tomato paste, adding a little sugar or vinegar.

Potatoes need to be boiled in broth, cabbage is added last (both fresh and pickled). After cooking the cabbage (this process will take no more than a few minutes), you need to add the vegetables stewed in a frying pan - season the borscht with all the remaining prepared vegetables.

The final touch is to bring it to readiness, season with fragrant fresh garlic, salt, pepper, a small amount (pinch) of sugar, fried lard and herbs.

After steeping for 10-15 minutes, or better yet, half a day (they say the borscht becomes very tasty the next day), the borscht will become saturated with aromas. It is served with sour cream. Borscht is often served with rye bread or pampushki, flavored with vegetable oil, chopped herbs and garlic.

Nutria grilled over charcoal “Kuban style”

Required:

300 g nutria meat, pulp,
a couple of medium onions,
several fresh tomatoes,
a couple of fresh cucumbers,
a bunch of parsley,
spicy tomato sauce,
salt, pepper to taste.

Nutria meat needs to be prepared, cut into small pieces weighing 40-50 g, then placed in a glass container. Add finely chopped onion in a meat grinder, ground black pepper, and salt. In five hours, the marinated meat will be ready. Now all that remains is to string the nutria meat onto a skewer and fry over the coals until cooked through, a nice crust and a beautiful color of the baked pieces of meat. The secret of delicious nutria is simple: it must be served hot, placed on a dish with a side dish (for example, potatoes or rice) tomatoes, cucumbers, and herbs. Hot sauce for nutria should be served separately.

Kuban-style herring

Required:

400 g lightly salted herring, its fillet,
100 g onions,
200 apples,
4 chicken eggs,
120 g mayonnaise.

Herring fillets should be soaked in regular milk or strong tea. Prepare the onion by sautéing it first. Then finely chop the eggs, grate the apples without seeds and peels on a fine grater. Then, having seasoned the herring mass with mayonnaise, you need to put it in the herring container.

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Plan

Introduction

1. The emergence of the Kuban Cossacks

2. History of the development of Kuban cuisine

3. His Majesty - Kuban borscht

4. Features of Kuban cuisine

Conclusion

Bibliography

1. Introduction

In the process of development of human society over many centuries, gastronomic habits, likes and dislikes of different peoples have developed. Gradually, national cuisines were created, which are an integral part of any national culture. Today, each nation has its own national cuisine, which is characterized by its own, different from others, national dishes.

Each national cuisine is based on two main factors that are closely related to each other: a set of initial products and methods of processing them. These two factors are closely related to each other. The set of initial products is determined by what nature and material production provide - agriculture, animal husbandry, and various crafts. This, in turn, means that the specific features of national cuisines are influenced by the geographical location of the country, climate, and economic conditions.

Thus, in the national cuisines of countries bordering oceans and seas, fish and seafood dishes occupy a significant place. The national cuisines of countries located in forested areas include dishes made from livestock products and forestry products. The peoples inhabiting the southern countries use more vegetables, fruits, etc. to prepare national dishes.

However, it is not only the set of raw materials that determines the character of national cuisine. Using the same product, different peoples in the process of preparing a dish give it their unique taste.

This happens because each national cuisine, using the same raw materials, uses different technologies and methods of heat treatment, unique combinations of products unique to it.

Mutual penetration and mutual influence of national cuisines on each other have always occurred and continue to occur. But this mutual influence of national cuisines on each other does not exclude the originality of each of them, since each nation gives any food, including those created by another nationality, its own special taste.

The technology of using fire was also of great importance for the development of national cuisines. And here the peculiarities of the geographical and climatic position of individual countries led to the creation of various types of fireplaces in different climatic zones, which in turn influenced the methods of heat treatment of raw materials and types of utensils.

Thus, the peoples of the southern countries created hearths in which they use open fire for cooking (frying on a spit, grill). Such a hearth is often located outside the home, since due to the warm climate it does not need heating.

The characteristics of national cuisines were influenced by religious customs, a system of religious prohibitions, and folk traditions that regulated the way of life.

2. EmergenceKuban Cossacks

On June 30, 1792, Catherine II signed a document “granting to the Black Sea Cossack Army the eternal possession of the Tauride Island of Phanagaria with the entire Earth, lying on the right side of the Kuban River, and on the other, the Sea of Azov to the Yeisk town served as the border of the military Land. The army was charged with “vigilance and border guards”..." (Chronology)

The history of Kuban cuisine is inextricably linked with the history of the emergence and development of the Kuban Cossacks.

Russian people, including runaway serfs who settled in small bands, lived in the Kuban for a long time. One after another in that distant time, settlements of the Don Cossacks-Nekrasovites, participants in the Bulavinsky revolt, arose here. The development of the Kuban region by Russia began at the end of the 18th century. Cossacks from the Don and Ukraine, and then peasants, were resettled here for permanent residence. This happened in 1792, that is, shortly after Catherine the Second destroyed the Zaporozhye Sich in 1775.

The region being settled was divided into forty kurens: an impartial draw of lots decided where to live and live forever. The Black Sea Cossacks built barter yards on the banks of the Kuban, on the cordons, where they exchanged wheat, oats, honey, timber, and Circassian burkas from the mountaineers for military salt.

The Kuban Niva generously pours golden grain into the father's bins. And you involuntarily ask yourself the question: when did wheat come to Kuban? Archaeologists have established that back in the 6th and 5th centuries BC it was sown in our region. In many Meotian settlements - four of them were located on the territory of Krasnodar - charred cereal grains were found, including barley and millet. The analysis showed that at that time only soft varieties of wheat grew in Kuban. The main agricultural tool was a wooden plow. Grain was stored in pits with walls coated with clay or in capacious ceramic vessels - pithoi.

The beginning of modern agriculture was laid at the end of the 18th century, from the time of the resettlement of the Cossacks to the Kuban steppes. The first grain seeds, or “planting material,” were brought by settlers in 1793 from Ukraine and, when in the spring of the following year they managed to settle down on the right bank lands, wheat was sown on the uprooted new crop. The soil turned out to be fertile. The Cossacks reaped a good harvest, which fully repaid their labor. High-yield wheat, created by the famous breeder P. P. Lukyanenko, produced more than 50 centners per hectare. These were the timid steps of the first Kuban farmers. This is how the Black Sea people settled on the donated land...

Thus, the Kuban Cossacks, being immigrants from Ukraine, during the development of the Kuban lands, brought with them the traditions and customs of their historical homeland. Perhaps this is why Kuban cuisine is so reminiscent of Ukrainian cuisine.

3. History of the development of Kuban cuisine

Many national cuisines become common to all peoples who have or have had a common history. Any table can be decorated with Russian pies, Ukrainian borscht, Uzbek pilaf, Georgian kebabs, Armenian dolma, etc.

This is especially typical for Kuban, since, due to a number of historical, military-political, economic, intra- and interstate processes, it is a territory where the intersection, coexistence and interpenetration of cultures of the peoples of Europe and Asia has been taking place for a long time.

It is quite natural that over the past time certain changes have occurred in the national composition of the population of Kuban. The very fact of the abundance of ethnic groups in a relatively small territory is interesting, and the fact that Kuban has been a kind of national “cocktail” for centuries.

That is why, despite the fact that many nationalities, both relatively recent in Kuban and historically present here for a long time, managed to preserve their original national cuisines, their mutual influence contributed to the formation of a new unique culinary sector - KUBAN CUISINE - the cuisine of the Kuban Cossacks, the basis of which is At one time they included dishes of Ukrainian and Russian cuisines.

Speaking about specific Kuban dishes, one cannot help but recall popular food: borscht, dumplings, various recipes for which there are dozens of preparations.

Cheeses are also an integral part of the national cuisine.

In Kuban, it is a good custom to serve thoroughly washed and peeled greens for lunch and dinner at any time of the year (depending on the season: parsley, dill, watercress, tarragon, mint, basil, green onions and others). Along with greens, radishes, radishes, whole tomatoes, and cucumbers are also served at any table.

Cold vegetable appetizers are prepared from raw, boiled, salted and pickled vegetables and herbs. Eggplants, beans (green and whole grains), red and green tomatoes, cabbage and other vegetables are widely used. In addition, a variety of fish and meat products are served as snacks.

Most appetizers are seasoned with raw herbs, walnuts, sauces, wine, wine vinegar, etc.

Cold dishes are beautifully decorated with various raw herbs,

chopped onions into rings, nut butter.

When preparing meat dishes, all types of heat treatment are used: boiling, frying, stewing, baking, etc.

Popular dishes of Cossack and Kuban cuisine, prepared according to ancient recipes, dishes based on Kuban wines and cognacs make a lasting impression. At the same time, the table must be generous in Kuban style.

4. Its BMajesty -TOUban borscht

You can trace the detailed culinary evolution using the example of His Majesty - Kuban borscht.

Borscht in Kuban, on the one hand, is a completely everyday dish, but on the other hand, it is an absolutely special dish, and there is even something ritual in it.

A traditional lunch in Kuban always began with borscht. But sometimes it could end there. Anything has happened, and it has also happened that the housewife had nothing to put on the table except bread and lard with garlic, but if she still managed to prepare a pot of rich Kuban borscht, consider that the dinner was a success, and The hostess no longer had to blush.

Borscht appeared in the Kuban along with the Zaporozhye Cossacks who moved to the Kuban at the end of the eighteenth century. It is quite natural that Kuban borscht inherited many of its features and advantages from its famous great-grandfather - Ukrainian borscht.

If up to 20 different products are used in the preparation of Ukrainian borscht, then Kuban borscht is unlikely to be inferior to its ancestor in these positions.

In the new place, naturally, a lot of factors arose that, one way or another, influenced the “great-grandfather”: this included an expanded range of products in the new southern lands, and a motley national mixture of Zaporozhye Cossacks, settlers to new lands from different parts of Russia and indigenous local population with their own taste and culinary preferences; and the unique way of life of the Kuban Cossacks, which combined military service with hard peasant labor and required adequate high-calorie nutrition, and much more.

Therefore, it is not surprising that in the time that has passed since that distant time, Kuban borscht, while retaining many of the features of its ancestor, has acquired a number of features.

And the main feature of Kuban borscht, if applicable in cooking, is its democracy. Until now, there are no once and for all established and unshakable recipes for this Kuban dish. You will not find the same borscht in any city, in any village, or in any house in the Kuban. Each housewife has her own little secrets that turn Kuban borscht into a special, highly individual dish. In terms of the variety of components used in the preparation of borscht, methods of preparing the products included in its composition, and the number of options for seasonings and dressings, Kuban borscht has no equal. But this is not the only thing that determines its final taste.

In classic borscht recipes, including Ukrainian ones, beets are one of the main components. Moreover, varieties with intense coloring are used so that the borscht has a bright raspberry color (for this purpose, sometimes the color of the borscht is even enhanced by adding beetroot infusion).

In Kuban borscht, primary importance is given not so much to color as to taste and aroma. Therefore, as a rule, borscht beets are used, which do not have such a bright color and do not suppress with their intensity the already rich mixture of colors of Kuban borscht - from golden-yellow to white-red-orange-green. Moreover, many housewives who do not like the smell of beets do not use them at all, apparently rightly believing that the taste of Kuban borscht is unlikely to suffer from this.

A lot depends not only on the list of products to be added to the borscht, but also on the sequence of their addition and the cooking time. It’s not without reason that in the Kuban outback, in some villages, you can still hear from housewives that they don’t cook borscht, but “fold it.”

And indeed, if you put the same products in two pots of boiling broth standing next to each other, but in different sequences, you will be very surprised by the difference in the results obtained.

5. Features of Kuban cuisine

Kuban cuisine has gained great popularity not only in our country, but also abroad. Many of the Kuban dishes, such as Kuban borscht, with donuts and others, have become international. Among the popular poultry dishes, “Kuban-style chicken sauce” and “Chicken in a frying pan with sour cream sauce” should be noted.

The most important feature of Kuban borscht is that all products used in preparation, and especially cabbage, should not ultimately be overcooked. The cabbage is finely chopped and added just before the end of cooking, as a result of which it should turn out crispy. Although there is no single rule here - some people prefer to slightly overcook vegetables.

There are many varieties of Kuban borscht: Kuban borscht,

Kuban borscht with bacon, summer green borscht, borscht with corn and smoked meat, Kuban borscht with beans, borscht with fresh mushrooms, etc.

Here is the recipe for Kuban borscht with bacon.

Ingredients: Soup bones with meat (pork, beef or chicken) 0.5 kg, beets about 200g, carrots 25g, potatoes 4 pcs. medium, onion 1 pc., fresh white cabbage 80 g., sauerkraut 85 g.,
fresh tomatoes 50 g., garlic 10 g. (1-2 cloves), tomato paste 2 tbsp.,

lard 40 g, vegetable oil 2 tbsp, 3% vinegar 8 g, greens and parsley roots, dill, sour cream 20 g, salt, pepper - to taste.
Cooking method:
Borscht is prepared with bone and meat broth. Lard is fried and served with borscht. The beets are peeled and cut into strips, stewed with fat, vinegar and tomato or fresh tomatoes.
Carrots, onions, parsley roots, cut into thin strips, are fried in butter. Potatoes and cabbage are boiled for 10-15 minutes in broth, then stewed vegetables are added and brought to readiness, seasoned with garlic, herbs, fried lard, salt and pepper. Sour cream is added to borscht when serving. The most delicious borscht is yesterday's!!!

Pampushki with garlic sauce go well with borscht.

Ingredients: wheat flour 80 g, water 35 g, sugar 5 g, yeast 2.5 g, vegetable oil 2 g, egg for lubrication;

Sauce: garlic 3 g., vegetable oil 5 g., salt 1 g., water 25 g.

Cooking method: Balls weighing 30 g are formed from the yeast dough, placed on a greased baking sheet and left to proof. Then the products are brushed with egg and baked for 7 - 8 minutes.

When serving, the donuts are poured with sauce. To prepare it, garlic is ground with salt, combined with vegetable oil and cold boiled water.

Kuban cuisine has many recipes for a variety of sauces and dressings used for both hot and cold dishes. Here are some of them:
mustard dressing, salad dressing, sour cream sauce with horseradish, main red sauce, horseradish sauce with sour cream, sour cream sauce, horseradish sauce with vinegar, table horseradish.

Seasoned soups are also common in Kuban cuisine. Their

seasoned with vegetables, eggs, cereals, nuts, hot sauces and other products: slimy soup made from wheat cereals on water, slimy semolina soup with milk-egg mixture, Kuban-style bread soup,

blood goose soup, Kuban-style quail soup, Kuban-style rassolnik, carrot puree soup, potato soup with oatmeal, etc.

Beef, lamb, pork, poultry, and fish are widely used to prepare various dishes.

Tender and soft fish meat, its taste and aromatic qualities, the ability to use a variety of seasonings, spices, spices, sauces - all this contributes to the preparation of a wide range of fish dishes. According to the method of heat treatment, fish is divided into boiled, poached, fried, stewed and baked. Fish dishes of Kuban cuisine: Cossack pike perch, stuffed pike, crayfish stewed with sour cream, catfish poached with rice, bream stuffed with buckwheat porridge, sturgeon soup with mushrooms

Meat cooking has about the same long history. At first, the meat was eaten raw, then they began to fry over a fire, boil, stew... Today, several hundred different dishes can be prepared from meat. Kuban cuisine includes many meat and poultry dishes: Kuban meat shtrumbs, Kuban-style roast, Kuban-style roast with eggplant and cherry plum, mixed pot roast, farm-style liver sausage, http://rudiet.ru/goviadina_s_syrom_i_lukom.php farm beef,

homemade blood, udder stewed in milk and in a pot, chicken stuffed with rice in Kuban style, chicken sauce in Kuban style, poultry appetizer in Kuban style, assorted meat in Kuban style, nutria in Kuban style, etc.

« Kuban-style poultry appetizer» .

Ingredients: lard 30 g, chicken pulp 100 g, butter 20 g, cheese 20 g, wine 20 g, nutmeg 1 g, broth 100 g, sauce 50 g, garlic 10 g. Salt and pepper to taste.

Cooking method: Add lard to the pulp removed from the cooked chicken and pass through a meat grinder with a fine grid twice. Then add grated cheese, Kuban wine, butter, dilute it all with strong chicken broth, season with nutmeg, pepper, salt, stir well, pour into molds and cool in the refrigerator. Served with mayonnaise sauce with garlic.

Game meat (pheasant, partridge, hazel grouse, black grouse, wood grouse, etc.) was popular among the Cossacks, and to this day: Kuban-style quail, quail stewed with homemade wine, stuffed hazel grouse, etc.

Recipes for all kinds of pates have survived to this day: liver pate,

Kuban-style goose liver pate, Kuban-style pike perch pate with lard,

pate in Kuban form, etc.

Kuban cuisine is very diverse and exquisite in its own way. However, one of the most favorite dishes of the Kuban table is food fried over coals. Meat, fish, vegetable, and dairy (cheese) products are fried on coals.

The products are placed over burning coals without a flame and fried until cooked. The most favorite charcoal dishes are “Kuban-style charcoal nutria,” vegetables (tomatoes, eggplants) stuffed with lard and herbs.

Shashlik was once purely national, characteristic specifically of the cuisines of the peoples of the North Caucasus, Transcaucasia and Central Asia. But historically, long interethnic communication of the peoples inhabiting the Kuban led to the “internationalization” of this dish.

In Kuban they love and know how to cook any kind of kebabs - from beef, pork, lamb, poultry and fish in all sorts of variations. Fortunately, the Kuban abundance allows you not to restrain yourself either in choosing the main starting product or in choosing vegetables and herbs for a side dish. Contrary to popular belief, Kuban-style kebab is not marinated in acidic liquids, as this causes the meat to lose its taste and natural color.

Since ancient times, alcoholic drinks have been an indispensable attribute of the festive table. . The history of winemaking in Kuban is famous. The taste of this drink, created in Kuban, is distinguished by its variety and special aroma, having tasted it, it is impossible not to feel the freshness of the Kuban open spaces, the smell of wormwood in our fields and the power of the sun of the Kuban grapevine. This is why many Kuban dishes are prepared using local wine.
And the Kuban ditties
From the Cossack "Honey"
They will give you the mood,
Joy, dancing and fun.

Conclusion

The art of cooking has a rich, centuries-old history, reflecting the most ancient branch of human activity, its material culture, which has brought together the experience and skills of cooking techniques of different peoples that have come down to our time.

Interest in the traditional culture of peoples, their languages, customs, rituals, and history has increased enormously in recent years. Turning to Kuban cuisine will help preserve the culture and traditions of the Kuban Cossacks and revive patriotism.

From all that has been said above, we can conclude: national cuisine is created by a national community of people, a commonality of their characteristics and taste perceptions. This does not mean at all that national cuisine is something closed, frozen once and for all.

The basis of Kuban cuisine at one time was made up of dishes of Ukrainian and Russian cuisines, which appeared in the Kuban along with Russian troops and the Black Sea Cossack army. However, many of these dishes, having “settled” in the Kuban and chosen it as their permanent “habitat”, over time, thanks to new natural, climatic and economic conditions, a multinational environment and a changed composition of raw materials, acquired new features and characteristics that and allowed us to separate them into a separate group.

Bibliography

1. Pikalov N.V. "Kuban Cuisine" (culinary guide). Krasnodar, 2007

2. Turygin V.V. "Kuban cuisine". Krasnodar, 1984

3. “Cuisines of the world.” Encyclopedia. M. - 2005

4. Reader on the history of Kuban. Krasnodar book. publishing house, 1982

Traditions of the Kuban feast

As soon as a person sits down at the table, the first thing they serve is hot bread, which is called palyanitsa. On holidays it is not customary to serve ordinary bread; it must be decorated with something. For example, for the New Year, a loaf may depict a New Year tree, for a wedding - swans and rings. The decoration symbolizes hospitality, as well as the strength of family relationships.

After the 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. Cold meat and fish must be included as an appetizer.

In addition, there must be a bottle of kvass on the table. Russians are used to drinking regular bread kvass, but in Kuban they like beet and apple kvass.

An optional drink, but very good and tasty, is local wine.

Borsch

After the appetizers, it's time for the main courses. As mentioned above, the main king of the feast is soup. The red soup, so beloved in Russia and Ukraine, called borscht, is especially valued. Previously, the word borscht meant soup; it was made not from beets, but from hogweed (hence the name borscht).

Every Kuban housewife is considered an expert in preparing borscht. If you go to several women and ask them to try this soup, you will not be able to see anything similar in them, since each woman has a unique recipe for this soup. For example, some add more meat or beets, while some honor traditions and cook from hogweed. Most Kuban residents like this soup so much that they are ready to eat it at all meals.

Meat

In addition, people from Kuban also love meat. The most common dish in Kuban is large pieces of chicken stuffed with apples and dried fruits. However, you can find other dishes, but they are not so popular.

Of course, this is not the entire list of dishes of Kuban cuisine. Residents also love noodles, porridge, dumplings with various fillings, and pancakes. There are not enough words to describe all this splendor; you just need to try the Kuban cuisine and understand its charm!

Chef of the restaurant " Kutuzovsky 5» Artem Losev The last manipulations with Kuban borscht were carried out 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 main dish in Kuban. Almost all over Russia, and not only in it, borscht is prepared, every cook, every housewife has their own, “the most correct recipe, it’s not for nothing that in our collection of recipes for borscht alone there are several dozen.

But Kuban borscht, so as not to offend anyone, is the most “correct”, but now I’ll say a phrase that, alas, may offend many: in Kutuzovsky 5 they make the most delicious borscht I've ever tried.

The restaurant is hosting a festival of regional cuisines and for the next three months Kuban dishes have settled on the menu. I ask Artem, why did they decide that there would be a Krasnodar region?

— Before that there was Sakhalin cuisine, at the end of summer, at the beginning of autumn there will be Astrakhan or Volga cuisine, when the watermelons come, and now Kuban, it’s the season there. Krasnodar vegetables and fruits do not need advertising; they have a bright taste.

— How were the recipes for the festival selected?

— I traveled to the Krasnodar region several times, studied, tasted, met with colleagues, and in the end I got a certain set of dishes from which you can get an idea of Kuban cuisine.

Together with Artem Losev, we will try to compile the Top best dishes of Kuban.

1. Kuban borscht

Actually, I already talked about borscht a little earlier. If you are in the Krasnodar region, you can try borscht in different places every day and it will be different everywhere.

I formulated for myself, How does Kuban borscht differ from others?: thin slicing of all ingredients (there is an explanation for this: in the steppe regions there is little fuel, and chopped vegetables boil faster), and the use of striped beets and beets.

2. Blood sausage

For those who have eaten blood sausage or, more simply put, “blood sausage” in Ukraine, Krasnodar sausage will seem a bit dry, it contains less fat. But on the other hand, thanks to this, it has a richer taste and denser 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 jar, is much tastier, but canned food is also delicious.

An idea spotted in a restaurant.

Don’t just spread caviar on bread, but put it on a bed of soft cheese and fresh cucumbers - it turns out much tastier and more interesting.

If you don’t have money for expensive black or red caviar, you can prepare a holiday dish from pike caviar.

4. Pickled eggplants.

Until recently, I didn’t even know that eggplants could be pickled. It turns out - yes. And they turn out very tasty if cooked correctly.

— Well, in Kuban, I tried several dozen varieties of pickled eggplants, local housewives don’t just pour marinade over eggplants, many also pre-cook them,- recalls Artem, - but none of the tastes suited me; in the restaurant we had to adapt the eggplants to the tastes of Moscow guests.

In Kuban, eggplants are made more sour than we expect from them in Moscow. Everything is explained by the heat and the lack, and recently, of refrigerators. And pickling was an ideal way to preserve food for a long time.

5. Shurubarks

Shurubarki - to be clear, this is the Kuban name for dumplings.

In Kutuzovsky they are served with sweet corn and soft cheese.

At home, they can have a variety of fillings, but most often they are made from meat

6. Yakhny

Yakhny is an ancient Cossack dish made from beef or lamb ribs.

First, they are fried and then stewed for a long time with vegetables.

In Kutuzovsky they are prepared from veal and stewed with young carrots and grapes are added at the end

7. and 8. Pork and fish.

The main meat in Kuban is, of course, pork, but it is not included in the set, since lately it has become less and less popular in Moscow, but fish is included in the set when a fresh batch arrives, just caught in the Black Sea.

So if you are vacationing on the Black Sea coast, it would be simply blasphemy not to try freshly caught fish.

The two main fish 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 with all local products - a restaurant requires regular supplies of products of the same quality. Unfortunately, few local manufacturers can provide this. The same fish - today it was caught, tomorrow - not. I can’t keep several positions on the stop list and depend only on the luck of the fishermen.

— As I understand it, 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 is put on the table, a lot of it. Well, besides pork, we didn’t include potato dishes on the menu; now they’ve already started harvesting them, but it seems to me that eating potatoes is a little difficult in the summer.

Kuban cuisine is rich in a variety of culinary methods for preparing vegetables, fruits and even berries: boiled pumpkin, fried young garlic stalks, stuffed eggplants, baked apples, salted (soaked) watermelons and grapes...

The cuisine is also varied in soups. Especially popular are borscht and rassolniki with beans, and in the summer - okroshka with kefir and kvass. For the main course, dishes are usually prepared from fried, baked or stewed meat and poultry.

Such an important product as lard cannot be ignored– not to be confused with an “intelligentsia” spy. Our lard has nothing in common with a pale piece of fat called lard, which does not have a pronounced taste or smell. Good lard, by Kuban standards, should be pinkish, and definitely with a layer of meat. And - fragrant. A pair of piglets are fattened on lard in a cage (barn). If it is not possible to keep live animals, the picky housewife chooses fresh lard from the market. She salts it herself (or soaks it in a salt solution), using only seasonings known to her and approved by the family. The lard is stuffed with garlic, fumigated “for flavor” with the smoke of cherry twigs... There are dozens of recipes for its preparation.

There are still many families in Kuban where it is not customary to serve main courses during lunch. This is an old grandfather's tradition. The table is set according to the principle: a little bit of everything, everything that comes from the garden. A plate of borscht. Sour cream. A piece of lard. Here are the eggs from your own laying hen. Cucumbers, tomatoes, garlic, onions, radishes... They are eaten as a snack. They get up from the table, well-fed. In Kuban they say: “Glazamyb yil, that soul is not accepted!” (I ate to my fill.)

For preparing appetizers, main courses, Cheeses, the already mentioned eggs, and various spices are widely used.

Potatoes are the second bread, and young potatoes, flavored with dill and sunflower oil, go “with a bang” as an independent dish.

There are also many dishes made from flour: pies, pita bread, gingerbread. Dumplings, dumplings with cheese and potatoes. In summer, dumplings - with fresh cherries, currants, raspberries - are filled with berries and fruits from our own garden. Walnuts are popular and widely used. For dessert there are various fruits and melons: apples, pears, peaches, grapes, watermelon, melon. But usually the concept of “dessert” for a Kuban is associated with a pastry, cake or ice cream. Reach out your hand and pick the same plum or pear - such an easily accessible dessert will not awaken much of an appetite. This is why “dessert” products from branches and beds in Kuban are almost never eaten raw, but are more often used as raw materials for making wine, compotes, and pickles.

Cossacks are a special class, with their own norms and rules in life. House-building traditions rule the day in the family. Family ties are strictly maintained. All holidays - calendar and intra-clan - are celebrated in a crowd. In-laws, brothers, fathers-in-law, mothers-in-law, old people and youth gather around a large table.

On especially special occasions, a wild boar is slaughtered. And this is also an event that brings together relatives. The men butcher the carcass, the women cook. Without homemade sausage - “blood sausage”, without a “cowbyk” (a stomach filled with porridge or meat) - not a single feast is conceivable. The table is crowned with homemade liqueur and wine - for the ladies, and vigorous, clear as a tear moonshine, often reaching 70 degrees in strength - for the Cossacks. At such get-togethers, it is rare that someone’s eyes will glaze over. After all, relatives met for business.

The actual rest - with intimate conversations to mutual pleasure, in formal clothes at a rich table - remains for the next day.

Funerals are also an established ritual. Be sure to serve the first course (usually borscht), and the second - a meat dish: cutlets, meatballs, stuffed peppers, cabbage rolls. Usually this is not a bird, because in such a situation it is awkward to gnaw on bones - and without that “niyak yisty” (the piece does not fit into the throat). As a side dish - rice, mashed potatoes, boiled potatoes. A dish with kutia (sweet rice with raisins, apple, pieces of candy) is placed in the center of the table. Before starting the funeral meal, everyone must eat a spoonful of kutya. In this way, a tribute is paid to the memory of the deceased: “Hai goodness.” (Let him at least be consoled by this.)

What is also characteristic of Kuban is the mixture of culinary traditions. Kuban Cossacks come from Ukraine, Ukrainian dumplings and “varenychki” (dumplings) come from there. But for the Kuban people these are primordial dishes, their own. From the south, Kuban borders the Caucasus - chebureks, samsa, kebabs are also familiar and familiar. Uzbek pilaf is prepared in every home simply because it is hearty and tasty food. As they say, “For the smallest piece there is a little bit” (even a well-fed person will eat something tasty).

Recipe No. 1. Kuban borscht

Kuban borscht is another national feature of the Cossacks. Borscht used to be used to choose a bride, and this is not a joke. It is impossible to cook real Kuban borscht in another region, especially in Moscow. In Kuban, beetroot vinaigrette is not used for borscht, which gives the finished dish a sweetish taste.

Here we use special beets, borscht beets. It grows only in the south and does not have such a strong color and vinaigrette smell.

The base of the borscht is not particularly important. This can be a broth based on chicken, sugar bone (pork or beef), or brisket. Let's take chicken. Cut into large pieces. Fill with water, add salt (immediately, which is important) and set to cook.

Skim off the foam and don’t let it boil too much. After 40-60 minutes the chicken is ready, cook the borscht in its broth.

The king of Kuban borscht is the tomato. Place ripe whole tomatoes into the boiling broth. At this time, cut the vegetables into thin strips: small beets, large carrots, celery root. Sauté in a frying pan. When the tomatoes float to the surface and begin to burst, take them out. Add sautéed vegetables to the broth.

Cook until the beets begin to lose their poisonous red color. As soon as the broth and beets have lost their beet color, lower the potatoes into the broth. You can cut it into slices, or into cubes. Be sure to check the broth for salt. If you cook vegetables in lightly salted broth, the vegetables and borscht will be “empty” and not tasty. After 10 minutes, add chopped bell pepper and parsley root to the broth.

Separately, saute 2-3 onions (cut into rings) in a frying pan and when the onions begin to smell delicious, add boiled tomatoes rubbed through a sieve. Simmer until beautiful golden color.

The last thing to go into the borscht is cabbage. You need to chop it very finely. Let it simmer for exactly 5 minutes, add tomato dressing, dill, parsley.

Let it simmer a little, season with chopped garlic, add 50 grams of “old” lard. This is lard that is specially kept open and it acquires a specific smell. It is not tasty to eat, but it is a mandatory component for Kuban borscht. (Lard is first cut into small cubes).

Let it boil a little, turn off the gas. Kuban borscht is ready!

Ingredients:

Chicken is a medium carcass.

Borscht beets – 1 pc.

Tomatoes – 4-5 pcs.

Carrots – 1 pc.

Celery root, parsley, dill.

Onions – 1 pc.

Cabbage - 1 fork.

Garlic – to taste, a few cloves.

Lard – 50 grams.

Salt and pepper to taste.

Recipe No. 2. Stuffed cabbage rolls

They say cabbage rolls were invented in Turkey. But Kuban residents consider this dish to be their own national treasure. They are prepared from minced meat to which rice or buckwheat is added. The minced meat is wrapped in boiled cabbage or grape leaves. Stuffed cabbage rolls are not prepared very quickly; it is not an easy task and requires experience. But this is a very tasty dish.

The most important thing here is cabbage. Not only the taste, but also the appearance of the finished dish depends on cabbage in cabbage rolls. In order for the minced meat to be wrapped in a cabbage leaf, so that the finished cabbage roll turns out neat and the filling does not fall out through the gaps, the cabbage needs to be prepared. But first you still need to select it. Young cabbage is easily disassembled into leaves and has a more delicate and soft structure. Further processing of the leaves consists of pouring boiling water over them and leaving for 3-5 minutes.

The main thing is to choose a head of cabbage that is dense, even, without creases or cracks. The cabbage needs to be boiled. This operation will not only help you easily separate the leaves, but will also make them soft and elastic. To do this, we cut out the stalk of the head of cabbage, trying to separate the leaves with a knife and cut out the coarsest parts. Then we lower the head of cabbage into boiling water over a fire, to which we add a little vinegar or citric acid. In an acidic environment, cabbage leaves will not tear. Cook until the top leaves become translucent and begin to separate easily from the head. Taking care not to burn yourself, remove the boiled leaves and leave them to cool. In this way, we disassemble the entire head of cabbage into separate sheets.

Now let's get to the minced meat. You can boil the rice for cabbage rolls, or you can simply rinse it thoroughly or pour boiling water over it for a short time - in any case, the rice will cook perfectly in cabbage rolls. Combine rice with minced meat. You can use whatever minced meat you like, the main thing is that it is fatty and not dry. Kuban housewives prefer medium-ground pork and beef mince. Add half of the finely chopped raw onion to it. We also chop the remaining onion finely and sauté over low heat until transparent. Then add finely chopped carrots and bring everything together until soft. To give the filling of the finished cabbage rolls additional juiciness and tenderness, put half of the vegetables sautéed until golden brown in the minced meat. Add salt, spices to taste and mix the minced meat.

Mix the remaining onions and carrots with tomato paste and water or sour cream. It is important that if you take water, it should not be more than a third of the amount of tomato paste: the sauce for cabbage rolls must be thick and rich, otherwise they will turn out watery. Salt the tomato and vegetables to taste, add spices, add a little sugar (this will add piquancy to the sauce) and put on low heat.

The sauce comes to a boil over low heat, the filling is ready, the cabbage leaves have cooled - let’s start “assembling” our cabbage rolls. To do this, unroll the cabbage leaf, shake off excess moisture and, using a thin sharp knife, carefully cut off the thickening on the cabbage leaf lengthwise.

If you don't want to bother with trimming, you can beat off the thick parts with a hammer or the back of a knife, but be careful not to tear the sheet. Now put a little filling on the freshly beaten or cut part (depending on the size of the cabbage leaf and the desired size of the cabbage rolls) and roll up the cabbage roll. First, like a roll, then we bend the edges inward and again like a roll.

When all the cabbage rolls are rolled up in this way, place them in the boiling sauce and press down on top with a plate. This way the cabbage rolls will be completely covered with sauce and will stew evenly. Turn the heat to low and leave the dish to simmer for 40 minutes.

Well, after the allotted time has passed, you can set the table. Slice the bread and serve sour cream. There is no need for a side dish - cabbage rolls are a completely independent dish, filling and very tasty.

Filling ingredients

1 large head of cabbage.

Minced meat - 500 g (beef and pork in equal proportions).

Rice - 0.5-0.75 cups.

Onion - 1 piece.

Carrots - 1 piece.

Tomatoes - 2-3 pieces (can be replaced with 2 tablespoons of good tomato sauce or ketchup).

Garlic - 2-3 cloves.

Parsley.

Vegetable oil for frying.

Salt.

Freshly ground pepper.

For the sauce

Tomato sauce or ketchup - 2 tablespoons.

Sour cream - 3-4 tablespoons.

Broth or water - 400-500 ml (more is possible).

Salt.