Komi is widely used in its national cuisine dishes made from meat, fish, potatoes, flour. Any meat is consumed: beef, lamb, pork, and also, especially in the northern regions, elk, bear, deer and game (hazel grouse, wood grouse, black grouse, etc.). Most often, meat is prepared natural - stewed or baked. In the north of the republic, the standard dish is stroganina made from frozen venison. They love Komi and dried meat.

Meat and fish dishes are garnished with potatoes and various vegetables, meat is often stewed in dairy, sour cream sauces and oil mixtures.

Among the first courses, the most popular are soups with a large content of meat, cabbage, potatoes, cereals, as well as soups - mushroom, cold, kvass, river fish soup.

The bread is consumed black.

For dessert, thick jelly, compotes, as well as fresh berries (cloudberries, lingonberries, cranberries, blueberries, blueberries, strawberries, currants, etc.) with sugar, milk, sour cream and cream are served.

Recipes for Komi cuisine

1. Yrosha kushman (radish with kvass)

Peeled radish is grated. Boiled potatoes are cut into small slices. Onion or green onions finely chopped. The prepared vegetables are mixed, sprinkled with salt and poured with kvass. When serving, add sour cream or vegetable oil.

Kvass 130, radish 50, boiled potatoes 50, onions or green onions 10, salt.

2. Carrot cushman (grated radish with carrots)

Radishes and carrots are washed, peeled, chopped on a coarse grater, and salted. Add sugar and vinegar, season with sour cream and mix thoroughly.

Radish 70, carrots 60, sour cream 20, vinegar 2, sugar 2, salt.

3. Sola tshak (salted mushrooms with sour cream)

Salted mushrooms are washed, squeezed, cut into 3-4 parts (small mushrooms are not cut), mixed with finely chopped onions and season with sour cream.

Mushrooms, salted 100, onions 20, sour cream 15.

4. Shoma cabbage ( sauerkraut)

Cabbage is fermented in wooden tubs (or barrels), well washed and then steamed with juniper branches, hot stone and boiling water. For pickling, take juicy white cabbage dense consistency. The heads of cabbage are peeled and then cut into 2–4 parts (depending on the size of the head of cabbage), placed in boiling salted water, boiled for 3–10 minutes and cooled. Currant branches and dill are placed in layers in the prepared container, then cabbage, seasoning it with spices, again currant and dill branches, etc. So the container is completely filled. Pour the cabbage with the water in which it was boiled. Cover with gauze, place a wooden circle, and a well-washed stone on it. Leave for 2-3 days for fermentation, periodically skimming off the foam. After this, the cabbage is placed in a cold place. During storage, it is necessary to periodically remove the emerging mold, rinse the gauze, circle and stone well.

Cabbage 10 kg, fresh dill 100, Bay leaf 1, allspice 1, anise 1, salt 500.

5. Komi borscht

Beef brisket is cut into pieces of 40–50 g, poured cold water and cook for 30–40 minutes. Then add millet, beets, carrots, potatoes cut into thin slices, and before the end of cooking - kefir and spices (bay leaf, ground black pepper), salt.

The dish is served in the same container (usually a clay pot). When serving, sprinkle with onions and season with sour cream.

Beef 100, potatoes 100, beets 75, carrots 15, onions 15, millet 15, curdled milk or kefir 70, sour cream 10, ground black pepper, bay leaf, salt.

6. Koma shyd (sour soup)

The sorted and washed oatmeal is poured into hot salted water and cooked until half cooked. Then add yogurt and bring to readiness over low heat. When serving, add sour cream. Serve hot.

Yogurt 100, oat groats 60, sour cream 20, salt.

7. Prajitom cheri (Komi fish)

The ide is gutted and washed well, cut into portions, sprinkled with salt and pepper, poured with an egg-milk mixture and baked in an oven at 150°. Serve in the container in which the fish was baked.

Ide 150, milk 200, egg 1 pc., salt.

8. Prajitom koryai (venison stewed with potatoes)

The prepared meat is chopped into pieces with bones, placed in a greased clay pot and stewed in an oven for own juice until half cooked. Add potatoes cut into large slices, chopped onion, and after 10–12 minutes – pureed lingonberries or cranberries, spices and bring to readiness. Serve in the same pot.

Venison 170, potatoes 175, onions 40, fat 10, lingonberries or cranberries 50, spices, salt.

9. Yola kukan yai (veal in milk)

The veal is chopped into pieces weighing 30–40 g, sprinkled with salt, placed in a portioned (clay) pot, poured with milk and cooked over low heat until tender. Serve in the same pot.

Veal 200, milk 100, salt.

10. Kartupelya nyan (shangi with potatoes)

Dry yeast, salt, and sugar are dissolved in warm water or milk. Cooking yeast dough thick consistency. Form balls and roll them into flat cakes. Potatoes boiled in a small amount of water are thoroughly kneaded and, adding hot milk, the mixture is beaten. They place it in the middle of the shangi mashed potatoes, the surface is leveled and greased with an egg-sour cream mixture. The products are baked at 200–220° and brushed with melted butter.

For the dough: flour 120, sugar 3, yeast 1, margarine 5, water 50, salt; potatoes 150, milk 200, sour cream 20, egg 1/5 pcs., butter 10.

11. New potatoes in oil

Peeled and washed potatoes small size put in a saucepan, salt, sprinkle with finely chopped parsley and dill, put butter or melted butter on top, cover with a lid and bring to readiness over low heat.

Potatoes 200, butter or ghee 25, herbs (parsley, dill), salt.

12. Spring puree

Prepare mashed potatoes, add pre-boiled, finely chopped or minced sorrel (spinach can be used instead of sorrel), season with salt, pepper, butter and milk.

Potatoes 150, sorrel 35, butter 25, milk 60, ground black pepper, salt.

13. Shydesa shanga (shangi with cereals)

Cooking unleavened dough thick consistency: add salt and softened margarine to the curdled milk, add rye flour and mix well (the dough should be homogeneous). Let him lie down for 30 minutes. Then roll out thinly (1–2 mm) into round cakes with thickened sides. Barley grits are poured with milk (or curdled milk) and left in it for 12 hours. Place the soaked cereal on thinly rolled flat cakes, leveling it over the entire surface, and place it on a greased baking sheet. The surface is lubricated with ice cream. Bake in an oven at 210–220°. Finished goods brush with melted butter.

For the dough: rye flour 330, yogurt 220, margarine 20; curdled milk 400, barley 160, fat for greasing the baking tray 5; for lezon: 1 egg, 70 sour cream, butter, salt.

14. Kartupelya sochon (potato juices)

Boiled hot potatoes are wiped. Add salt, sour cream, eggs and a little flour. Mix well, cut into balls, from which they are then formed into flat cakes up to 1 cm thick. Place them on a greased baking sheet and sprinkle flour on top. Bake in an oven at 220°. The finished juices are greased with margarine. Serve hot.

Potatoes 110, flour 25, egg 1/6 , sour cream 5, fat 5, margarine 10, salt,

15. Drochon (fight)

Softened butter(or margarine) is combined with sour cream. Add salt, sifted wheat flour and knead the dough with a weak consistency. Put on cast iron frying pan and bake in an oven at 250–270°.

The Komi widely use dishes made from meat, fish, potatoes, and flour in their national cuisine. Any meat is consumed: beef, lamb, pork, and also, especially in the northern regions, elk, bear, deer and game (hazel grouse, wood grouse, black grouse, etc.). Most often, meat is prepared natural - stewed or baked. In the north of the republic, the standard dish is stroganina made from frozen venison. They love Komi and dried meat.

Meat and fish dishes are garnished with potatoes and various vegetables, and meat is often stewed in milk, sour cream sauces and oil mixtures.

Among the first courses, the most popular are soups with a large content of meat, cabbage, potatoes, cereals, as well as soups - mushroom, cold, kvass, river fish soup.

The bread is consumed black.

For dessert, thick jelly, compotes, as well as fresh berries (cloudberries, lingonberries, cranberries, blueberries, blueberries, strawberries, currants, etc.) with sugar, milk, sour cream and cream are served.

Recipes for Komi cuisine

1. Yrosha kushman (radish with kvass)

Peeled radish is grated. Boiled potatoes are cut into small slices. Finely chop onions or green onions. The prepared vegetables are mixed, sprinkled with salt and poured with kvass. When serving, add sour cream or vegetable oil.

Kvass 130, radish 50, boiled potatoes 50, onions or green onions 10, salt.

2. Carrot cushman (grated radish with carrots)

Radishes and carrots are washed, peeled, chopped on a coarse grater, and salted. Add sugar and vinegar, season with sour cream and mix thoroughly.

Radish 70, carrots 60, sour cream 20, vinegar 2, sugar 2, salt.

3. Sola tshak (salted mushrooms with sour cream)

The salted mushrooms are washed, squeezed, cut into 3-4 parts (small mushrooms are not cut), mixed with finely chopped onions and seasoned with sour cream.

Mushrooms, salted 100, onions 20, sour cream 15.

4. Shoma cabbage (sauerkraut)

Cabbage is fermented in wooden tubs (or barrels), well washed and then steamed with juniper branches, hot stone and boiling water. For pickling, take juicy white cabbage with a dense consistency. The heads of cabbage are peeled and then cut into 2–4 parts (depending on the size of the head of cabbage), placed in boiling salted water, boiled for 3–10 minutes and cooled. Currant branches and dill are placed in layers in the prepared container, then cabbage, seasoning it with spices, again currant and dill branches, etc. So the container is completely filled. Pour the cabbage with the water in which it was boiled. Cover with gauze, place a wooden circle, and a well-washed stone on it. Leave for 2-3 days for fermentation, periodically skimming off the foam. After this, the cabbage is placed in a cold place. During storage, it is necessary to periodically remove the emerging mold, rinse the gauze, circle and stone well.

Cabbage 10 kg, fresh dill 100, bay leaf 1, allspice 1, anise 1, salt 500.

5. Komi borscht

Beef brisket is cut into pieces of 40–50 g, poured with cold water and boiled for 30–40 minutes. Then add millet, thinly sliced ​​beets, carrots, potatoes, and before the end of cooking - kefir and spices (bay leaf, ground black pepper), salt.

The dish is served in the same container (usually a clay pot). When serving, sprinkle with onions and season with sour cream.

Beef 100, potatoes 100, beets 75, carrots 15, onions 15, millet 15, curdled milk or kefir 70, sour cream 10, ground black pepper, bay leaf, salt.

6. Koma shyd (sour soup)

The sorted and washed oatmeal is poured into hot salted water and cooked until half cooked. Then add yogurt and bring to readiness over low heat. When serving, add sour cream. Serve hot.

Curdled milk 100, oatmeal 60, sour cream 20, salt.

7. Prajitom cheri (Komi fish)

The ide is gutted and washed well, cut into portions, sprinkled with salt and pepper, poured with an egg-milk mixture and baked in an oven at 150°. Serve in the container in which the fish was baked.

Ide 150, milk 200, egg 1 pc., salt.

8. Prajitom koryai (venison stewed with potatoes)

The prepared meat is chopped into pieces with bones, placed in a greased clay pot and stewed in an oven in its own juice until half cooked. Add potatoes cut into large slices, chopped onions, and after 10–12 minutes, grated lingonberries or cranberries, spices and bring to readiness. Serve in the same pot.

Venison 170, potatoes 175, onions 40, fat 10, lingonberries or cranberries 50, spices, salt.

9. Yola kukan yai (veal in milk)

The veal is chopped into pieces weighing 30–40 g, sprinkled with salt, placed in a portioned (clay) pot, poured with milk and cooked over low heat until tender. Serve in the same pot.

Veal 200, milk 100, salt.

10. Kartupelya nyan (shangi with potatoes)

Dry yeast, salt, and sugar are dissolved in warm water or milk. Prepare yeast dough with a thick consistency. Form balls and roll them into flat cakes. Potatoes boiled in a small amount of water are thoroughly kneaded and, adding hot milk, the mass is beaten. Mashed potatoes are placed in the middle of the shanga, the surface is leveled and greased with an egg-sour cream mixture. The products are baked at 200–220° and brushed with melted butter.

For the dough: flour 120, sugar 3, yeast 1, margarine 5, water 50, salt; potatoes 150, milk 200, sour cream 20, egg 1/5 pcs., butter 10.

11. New potatoes in oil

Peeled and washed small potatoes are placed in a saucepan, salted, sprinkled with finely chopped parsley and dill, butter or melted butter is placed on top, covered with a lid and brought to readiness over low heat.

Potatoes 200, butter or ghee 25, herbs (parsley, dill), salt.

12. Spring puree

Prepare mashed potatoes, add pre-boiled, finely chopped or minced sorrel (spinach can be used instead of sorrel), season with salt, pepper, butter and milk.

Potatoes 150, sorrel 35, butter 25, milk 60, ground black pepper, salt.

13. Shydesa shanga (shangi with cereals)

Prepare unleavened dough with a thick consistency: add salt and softened margarine to the yogurt, add rye flour and mix well (the dough should be homogeneous). Let him lie down for 30 minutes. Then roll out thinly (1–2 mm) into round cakes with thickened sides. Barley grits are poured with milk (or curdled milk) and left in it for 12 hours. Place the soaked cereal on thinly rolled flat cakes, leveling it over the entire surface, and place it on a greased baking sheet. The surface is lubricated with ice cream. Bake in an oven at 210–220°. Finished products are greased with melted butter.

For the dough: rye flour 330, yogurt 220, margarine 20; curdled milk 400, barley 160, fat for greasing the baking tray 5; for lezon: 1 egg, 70 sour cream, butter, salt.

14. Kartupelya sochon (potato juices)

Boiled hot potatoes are wiped. Add salt, sour cream, eggs and a little flour. Mix well, cut into balls, from which they are then formed into flat cakes up to 1 cm thick. Place them on a greased baking sheet and sprinkle flour on top. Bake in an oven at 220°. The finished juices are greased with margarine. Serve hot.

Potatoes 110, flour 25, egg 1/6 , sour cream 5, fat 5, margarine 10, salt,

15. Drochon (fight)

Softened butter (or margarine) is combined with sour cream. Add salt, sifted wheat flour and knead the dough with a weak consistency. Place in a cast iron frying pan and bake in an oven at 250–270°.

Flour 60, sour cream 50, butter (or margarine) 50, salt.

The Komi widely use dishes made from meat, fish, potatoes, and flour in their national cuisine.

Any meat is consumed: beef, lamb, pork, and also, especially in the northern regions, elk, bear, deer and game (hazel grouse, wood grouse, black grouse, etc.).

Most often, meat is prepared natural - stewed or baked.

In the north of the republic, the standard dish is stroganina made from frozen venison.
They love Komi and dried meat.

Meat and fish dishes are garnished with potatoes and various vegetables, and meat is often stewed in milk, sour cream sauces and oil mixtures.

Among the first courses, the most popular are soups with a large content of meat, cabbage, potatoes, cereals, as well as soups - mushroom, cold, kvass, river fish soup.
The bread is consumed black.

For dessert, thick jelly, compotes, as well as fresh berries (cloudberries, lingonberries, cranberries, blueberries, blueberries, strawberries, currants, etc.) with sugar, milk, sour cream and cream are served.

Recipes for Komi cuisine

Yrosha kushman (radish with kvass)

Peeled radish is grated.

Boiled potatoes are cut into small slices.

Finely chop onions or green onions.

The prepared vegetables are mixed, sprinkled with salt and poured with kvass.

When serving, add sour cream or vegetable oil.

Kvass 130, radish 50, boiled potatoes 50, onions or green onions 10, salt.

Carrot cushman (grated radish with carrots)

Radishes and carrots are washed, peeled, chopped on a coarse grater, and salted.

Add sugar and vinegar, season with sour cream and mix thoroughly.

Radish 70, carrots 60, sour cream 20, vinegar 2, sugar 2, salt.

Sola tshak (salted mushrooms with sour cream)

The salted mushrooms are washed, squeezed, cut into 3-4 parts (small mushrooms are not cut), mixed with finely chopped onions and seasoned with sour cream.

Mushrooms, salted 100, onions 20, sour cream 15.

Shoma cabbage (sauerkraut)

Cabbage is fermented in wooden tubs (or barrels), well washed and then steamed with juniper branches, hot stone and boiling water.

For pickling, take juicy white cabbage with a dense consistency.

The heads of cabbage are peeled and then cut into 2-4 parts (depending on the size of the head of cabbage), placed in boiling salted water, boiled for 3-10 minutes and cooled.

Currant branches and dill are placed in layers in the prepared container, then cabbage, seasoning it with spices, again currant and dill branches, etc.

This is how the container is completely filled.

Pour the cabbage with the water in which it was boiled.

Cover with gauze, place a wooden circle, and a well-washed stone on it.

Leave for 2-3 days for fermentation, periodically removing the foam.

After this, the cabbage is placed in a cold place.

During storage, it is necessary to periodically remove the emerging mold, rinse the gauze, circle and stone well.

Cabbage 10 kg, fresh dill 100, bay leaf 1, allspice 1, anise 1, salt 500.

Komi borscht

Beef brisket is cut into pieces of 40-50 g, poured with cold water and boiled for 30-40 minutes. Then add millet, beets, carrots, potatoes cut into thin slices, and before the end of cooking - kefir and spices (bay leaf, ground black pepper), salt.

The dish is served in the same container (usually a clay pot).

When serving, sprinkle with onions and season with sour cream.

Beef 100, potatoes 100, beets 75, carrots 15, onions 15, millet 15, curdled milk or kefir 70, sour cream 10, ground black pepper, bay leaf, salt.

Koma shyd (sour soup)

The sorted and washed oatmeal is poured into hot salted water and cooked until half cooked.

Then add yogurt and bring to readiness over low heat.

When serving, add sour cream.

Serve hot.

Curdled milk 100, oatmeal 60, sour cream 20, salt.

Prajitom cheri (Komi fish)

The ide is gutted and washed well, cut into portions, sprinkled with salt and pepper, poured with an egg-milk mixture and baked in an oven at 150°.

Serve in the container in which the fish was baked.

Ide 150, milk 200, egg 1 pc., salt.

Prajitom koryai (venison stewed with potatoes)

The prepared meat is chopped into pieces with bones, placed in a greased clay pot and stewed in an oven in its own juice until half cooked.

Add potatoes cut into large slices, chopped onions, and after 10-12 minutes - pureed lingonberries or cranberries, spices and bring to readiness.

Serve in the same pot.

Venison 170, potatoes 175, onions 40, fat 10, lingonberries or cranberries 50, spices, salt.

Yola kukan yai (veal in milk)

The veal is chopped into pieces weighing 30-40 g, sprinkled with salt, placed in a portioned (clay) pot, poured with milk and cooked over low heat until tender.

Serve in the same pot.

Veal 200, milk 100, salt.

Kartupelya nyan (shangi with potatoes)

Dry yeast, salt, and sugar are dissolved in warm water or milk.

Prepare yeast dough with a thick consistency.

Form balls and roll them into flat cakes.

Potatoes boiled in a small amount of water are thoroughly kneaded and, adding hot milk, the mixture is beaten.

Mashed potatoes are placed in the middle of the shanga, the surface is leveled and greased with egg sour cream mixture.

The products are baked at 200-220° and brushed with melted butter.

For the dough: flour 120, sugar 3, yeast 1, margarine 5, water 50, salt; potatoes 150, milk 200, sour cream 20, egg 1/5 pcs., butter 10.

New potatoes in oil

Peeled and washed small potatoes are placed in a saucepan, salted, sprinkled with finely chopped parsley and dill, butter or melted butter is placed on top, covered with a lid and brought to readiness over low heat.

Potatoes 200, butter or ghee 25, herbs (parsley, dill), salt.

Spring puree

Prepare mashed potatoes, add pre-boiled, finely chopped or minced sorrel (spinach can be used instead of sorrel), season with salt, pepper, butter and milk.

Potatoes 150, sorrel 35, butter 25, milk 60, ground black pepper, salt.

Shydesa shanga (shangi with cereals)

Prepare unleavened dough with a thick consistency: add salt and softened margarine to the yogurt, add rye flour and mix well (the dough should be homogeneous).

Let him lie down for 30 minutes.

Then roll out thinly (1-2 mm) into round cakes with thickened sides.

Barley grits are poured with milk (or curdled milk) and left in it for 12 hours.

Place the soaked cereal on thinly rolled flat cakes, leveling it over the entire surface, and place it on a greased baking sheet.

The surface is lubricated with ice cream.

Bake in an oven at 210-220°.

Finished products are greased with melted butter.

For the test : rye flour 330, curdled milk 220, margarine 20; curdled milk 400, barley 160, fat for greasing the baking tray 5;

for leison: egg 1 pc., sour cream 70, butter, salt.

Kartupelya sochon (potato juices)

Boiled hot potatoes are wiped.

Add salt, sour cream, eggs and a little flour.

Mix well, cut into balls, from which they are then formed into flat cakes up to 1 cm thick.

Place them on a greased baking sheet and sprinkle flour on top.

Bake in an oven at 220°.

The finished juices are greased with margarine.

Serve hot.

Potatoes 110, flour 25, egg 1/6, sour cream 5, fat 5, margarine 10, salt,

Drochon (drachena)

Softened butter (or margarine) is combined with sour cream.

Add salt, sifted wheat flour and knead the dough with a weak consistency.

Place in a cast iron frying pan and bake in an oven at 250-270°.

Flour 60, sour cream 50, butter (or margarine) 50, salt.