A FOOD TRADITION
Ural Cuisine
Ural cuisine developed in a contact zone linking Russian, Komi, Udmurt, Bashkir, and other traditions across the mountain range and adjoining forest-steppe. It makes use of rye and wheat flour, potatoes, cabbage, mushrooms, berries, river fish, pork, and game, with dairy and preserved foods important in village cooking. Baking, pickling, drying, fermenting, and preparation in a wood-fired oven are recurring techniques. Characteristic examples include shangi, open or filled pastries with savory toppings; posikunchiki, small juicy meat pies associated with the Perm area; and rich mushroom or fish soups. The category is regional and cross-cultural, not an exclusive claim for any one ethnic group.
Dishes linked to this cuisine
1–5 of 5
Pelmeni
Pelmeni are Russian dumplings of thin wheat dough filled typically with seasoned minced meat and onion, then boiled and served hot.
Ural bird-cherry pie
A traditional Ural sweet pie filled with or flavoured by ground dried bird cherry.
Ural duck with salted mushrooms
A Sverdlovsk-region stew of duck, salted forest mushrooms, onion and carrot.
Ural posikunchiki
Small juicy Ural fried pastries filled with finely chopped meat and served with a sharp dipping broth.
Ural potato shangi
Open Ural yeast breads spread generously with mashed potato rather than enclosing it.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.