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.

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