A FOOD TRADITION

Siberian Cuisine

Siberian cuisine reflects the enormous forest, river, and steppe zone east of the Urals, combining Russian settler practices with Indigenous and Turkic traditions. Fish such as omul, salmon, pike, and taimen, together with venison, game, mushrooms, berries, rye, and buckwheat, are central. Salting, drying, smoking, freezing, and baking in ovens or over open fires are characteristic techniques, developed for long winters and seasonal transport. Recognizable examples include Siberian pelmeni, stroganina of finely shaved frozen fish, and ukha fish soup. The tradition varies substantially between western Siberia, the Baikal region, and the Far East, so this is a broad regional category rather than a single uniform cuisine.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.