Northern

Polar northern cuisine or subarctic everything belongs to such nationalities as Yakuts, Sami, Germans, Dolganya and others.

People who live in incredible conditions of the Arctic are called the peoples of the Far North.

These territories are located north of the Arctic Circle. Harsh climates, high-degree frosts, scarce flora and fauna, and long winters and short summers all reflected in Northern recipes.

In addition to the lack of variety in the ingredients that could be used in the preparation of northern cuisine, the following characteristic features can be attributed to the features of the Polar Culinary Tradition.

Since it is difficult enough to maintain fire in the Far North, the northern tribes minimized open-fire cooking. Utensils and other kitchen utensils familiar to us simply do not exist in the polar region.

All the food of the peoples of the North from time immemorial is prepared in special strong stone pots or on stone slabs, which serve as a pan for cooking meat and other products. The fact is that the stone quickly heats up and perfectly keeps the temperature. Such properties of the stone give the hostesses of the North the opportunity to properly prepare food.

All northern dishes are very satisfying and high-calorie. This is a very important and vital moment, because in conditions of eternal cold, a person needs to constantly maintain a high level of energy at subzero temperatures. The main and main ingredient in recipes for northern cuisine is animal meat and fish.

Northerners often consume venison in their diet. Other types of meat include beef, sohatina, horse meat, bear meat, and even foal meat. Very unusual and healthy side dishes are served with northern dishes. These are usually cranberry berries, lingonberries, cloudberries and blueberries.

We are used to using berries as desserts or making drinks out of them. In the Far North, forest berries are considered an important component of the daily diet. Fish in northern cuisine is very rarely fried. But almost always you can treat yourself to raw fish cooked in a special way, as well as dried, dried or sauerkraut.

Sometimes fish are baked in ash or over an open fire. The famous northern stroganina is a fish that has been frozen and thinly scolded with a knife. Usually they take Omul, Nelma or Chir fish. Such fish are salted and grilled, mustard is often served to it.

Northern cuisine often uses fish or animal oil as a component of the dish. Northern peoples eat dairy products. For example, the famous dish Kercheh, which is served for breakfast with fresh bread. It's a fat cream mousse. Soups are not deprived of attention in the northern kitchen.

Often northerners make fish soup Tykhemin, in which, in addition to the fish itself, caviar is added. And not just caviar, but pasta, which is boiled in fish broth with fish meat, is salted and spiced. In the northern kitchen, all components of the products are used so that nothing is lost or spoiled.

Since the summer, reindeer herders have been ingeniously harvesting dried blood and meat with Typtun bones. When the deer carcass is cut out, its stomach is cleaned and filled with fresh blood, then dried until the blood curls into a coma. At this time, cook the broth from Typtun, and then add crushed dried blood to the soup.

At first glance, incomprehensible and even barbaric traditions of northern cuisine are primarily due to the difficulties of harsh northern life. Therefore, it is worth setting foot at least once on the lands of the Arctic in order to be imbued with unlimited respect and understanding for the culture of the peoples of the North.