Siberian cuisine is extremely diverse and interesting and can be considered as one of the most important tourist attractions of Siberia.
The term “Siberian cuisine” itself is quite ambiguous and at first even cannot be a separate phenomenon because of multinationality and a huge territory of Siberia. On the one hand, we have pelmeni (“Russian dumplings”) and blini (“pancakes”) with black caviar, on the other hand – “fish in the box”, sugudai, stroganina ( literally “shavings”). The third component of the Siberian cuisine is exceptional taiga products. To all this diveristy we can also add national dishes of the Buryats, Tungusic peoples, and other native peoples of Siberia.
It’s an undoubted fact that today Siberian cuisine is a trend that includes signature recipes and local gastronomic traditions. And the whole concept of “Siberian cuisine” is recognized by world experts as purely unique.
Here are 8 dishes of Siberian cuisine that you can taste in restaurants of Krasnoyarsk:
- Sugudai made of north fishes (broad whitefish, whitefish, Siberian white salmon, muksun).
It is one of the most famous and popular dishes of Siberian cuisine prepared of freshly-caught and slightly-frozen north fishes that have a wonderful taste. The recipe is the following: cut fish flesh in small pieces no bigger than 1 sm. Cut onion and scald it to reduce its bitter taste. Add prepared onion to fish; leave the dish brew for 15-20 minutes. After that add some pepper, salt, oil, and lemon juice.
In Krasnoyarsk you can taste this dish in such restaurants as Chernoe More (“Black Sea”), Khozyain Taigi (“Taiga owner”), N.G. Gadalov, Mayak (“Lighthouse”), Sudar (“Mister”), Europe, ROBINZON (“Robinson”) cafe-bar, Melnitsa (“Flour mill”) tavern
Price: 357-600 RUB
- Ukha (“fish soup”) made of north fishes (broad whitefish, whitefish, Siberian white salmon, muksun, grayling).
Ukha made of muksun is rich in taste and incredibly flavoury. Cleaned fish flesh is cut in several pieces 5-7 sm in width. Fish is put into cold water and brought to a boil. Heat is turned low, salt, allspice corns, 1-2 onions, and herbs are added. Among all the herbs, dill, coriander, and smallage fit ukha the best. Potatos and carrots are added. As soon as potatoes are good, ukha is ready. In the process of cooking don’t forget to skim off the scum when it appears. Before serving the hot soup it’s recommended to add some finely chopped herbs and powdered pepper. White pepper especially fits ukha made of muksun.
True Siberian ukha is served in such restaurants as Sibirskaya Trapeza (“Siberian meal”), Khozyain Taigi (“Taiga owner”), N.G. Gadalov, Mayak (“Lighthouse”), Europe, Sudar (“Mister”), and Melnitsa (“Flour mill”) tavern
Price: 400-500 RUB
- Round rissoles or cutlets made of pike
There’s a huge number of Siberian-style pike cutlets recipes. To make cutlets moister and more tender, people add onion and lard or pork into the minced pike.
Fish fillet is cut into pieces, lard or greasy pork, chopped onion and garlic are added; the mix is minced. Eggs, salt and pepper are added in the mince, everything is mixed well. Small cutlets (rissoles) are formed (if desired, they can be dredged with flour or crumbed) after that they are put in the frying pan with heated oil and fried until browned from two sides. Finaly, all the cutlets are put in the frying pan, a bit of water is added, cutlets are stewed for 15-20 minutes covered with a lid.
Pike cutlets are extremely popular in Krasnoyarsk so you can find them in the menu of such restaurants as: Khozyain Taigi (“Taiga owner”), Mayak (“Lighthouse”), Siberia, Sudar (“Mister”), ROBINZON (“Robinson”) cafe-bar, and Yermak cafe.
Price: 400-500 RUB
- Siberian pelmeni (“Russian dumplings”)
There’re also many recipes of these. Usually pelmeni dough is made by mixing flour, chicken eggs and a small amount of cold water or milk. This product combination allows to make the dough very thin (the thinner dough is, the better taste of pelmeni you get). But it should be tough as well as the filling is supposed to be cooked until doneness while the dough should hold the initial shape.
Traditionally, the filling of pelmeni consists of different kinds of meat: it’s a mixture of 45% beef, 35% mutton, and 20% pork.
Pelmeni with fish, mushrooms or wild herbs inside are good as well.
The Siberians often add bear or elk flesh in pelmeni mince; some people also add grated ice or iced water and leave pelmeni outdoor in freezing temperatures: pelmeni with cold filling are shaped better; and the filling itself becomes moister and more tender.
Pelmeni prepared accoring to the old recipes are offered in such restaurants as Khozyain Taigi (“Taiga owner”), N.G. Gadalov, and Europe.
Price: 380-430 RUB
In Mayak (“Lighthouse”) restaurant you can find exotic pelmeni made of roe meet and mutton boiled in porcini mushroom brew and served with sour cream.
Price: 290 RUB
Sibirskaya Trapeza (“Siberian meal”) restaurant offers you pelmeni with porcini mushroom and fiddlehead fern.
Price: 390 RUB
- Meat and fish stroganina
Stroganina (literally “shavings”) is an exceptional dish of the Siberians or residents of the North. For the dish you need “noble” species of fish. After having cleaned it, take a sharp knife to “shave” thin equal slices along the whole fish (from the tail to the head); the slices will drool-inducingly coil up. The more frozen the fish is, the thinner slices will be. However, it’s recommended to refreeze fish for a while so that it would be cut easier and slices wouldn’t crack.
The curls you got are to be served on a plate – stroganina is ready.
It necessarily has to be frozen. But it’s more than this though! An essential component of stroganina consuming is a sauce it’s served with. Sauces may be different. An interesting thing is that sauce is a gastronomic name, but the common people call sauces served with stroganina “makalo” (literally “dipper”).
1. Classical: sea salt with powdered blackpepper.
2. Siberian variant: shaved pickled horseradish or mustard.
3. Weak vinegar with roots (carrot and smallage that are cut into cubes).
4. Cowberry sauce
People dunk stroganina into “makalo” and then drink strong beverages. For example, in Khozyain Taigi (“Taiga owner”) stroganina is served on an ice-block with three shots of hrenovuha (strong vodka made of horseradish root). However, it’s more common to drink strong beverages first and only after that eat stroganina. Cold vodka or pine nut moonshine accompany stroganina the best. Stroganina can be made not only of fishes but of some kinds of meat as well. Flesh of a young reindeer or highly valued flesh of elk are the best variants to make stroganina.
Thin slices of meat are eaten accompanied with “makalo” as well. The most common “makalo” for meat is sour cream with garlic. There’s another variant which is no worse: salt, pepper, lemon juice and a drop of olive oil.
Price: 2,200-2,400 RUB
- Venison with cawberry sauce
A Siberian menu would be uncomplete without dishes made of venison meat. Meticulously selected reindeer meat is extremely popular due to its original taste and excellent nutritional qualities. Traditional dishes of Siberian cuisine are best accompanied by taiga wild harvests, such as bracken, wild cowberries, mushrooms, and pine nuts.
Venison is cut in loin chops across the fibres and then tenderized. The meat is dredged with powdered black pepper and juniper berries. It’s grilled and then served on a plate. Onion, carrots and fiddlehead fern (that was preliminary soaked) are fried in the same frying pan that was used for meat. The dish is served with a cowberry sauce.
You can taste it in such restaurants of Krasnoyarsk as Khozyain Taigi (“Taiga owner”), Mayak (“Lighthouse”), and Amaks City Hotel restaurant
Price: 680-1,000 RUB
- Salad with venison and fiddlehead fern
Tender venison fillet steak, fiddlehead fern, fried porcini mushrooms, pine nuts and cowberry dressing are ingredients of the dish which is a cherry on the cake of the menu offered by such restaurants as Sibirskaya Trapeza (“Siberian meal”), Khozyain Taigi (“Taiga owner”), Amaks City Hotel restaurant, and Siberia.
Price: 450 RUB
- Dessert made of taiga cowberries with flavoury honey and pine nuts
You can taste it in Khozyain Taigi (“Taiga owner”), Sibirskaya Trapeza (“Siberian meal”), and Amaks City Hotel restaurant.
Price: 290-400 RUB