Udmurt cuisine
Historically, the Udmurts were farmers, which is why their cuisine includes many dishes made from grains and potatoes: porridge, soups, and kvass. There are also many dishes made from berries (blueberries, bird cherry, lingonberries, rowan berries, viburnum), herbs, and mushrooms. The Udmurts eat all kinds of meat except horse meat; it is baked, dried, or salted, but never fried.
One of the most famous dishes is “perepechi” — open-faced pies with a distinctive crimped edge formed by pinching the dough. The filling may include chopped meat with egg, mushrooms and offal, black and white radish, wild herbs, cabbage (fresh or sauerkraut), or mashed potatoes. The filling is often thinned with milk beaten with eggs.
Other notable dishes include:
“Syartchinyan” — small pies filled with grains and rutabaga;
“Kushmanen pelnyan” — dumplings with radish;
“Kozhypog” — fried patties made from pea porridge;
“Virtyrem” — blood sausages with grains.
А
Арьян
Aryan
Sour milk drink.
В
Виртырем
Virtyrem
Blood sausages with groats.
Вирын пересьмон
Viryn peresmon
Open pies with blood.
Г
Горд кушманэн кезьые шыд
Gord kushmanen kezye shyd
Beetroot soup.
Гурнянь
Gurnyan
Meat with potatoes, baked in a pot.
Ж
Жожоэн сюкась
Zhozhoyty syukas
A fermented oat-based beverage, mildly sweet and tangy.
Жукомильым
Zhukomilyim
Stuffed pancakes.
З
Зыретэн табань
Zyreten tabany
Sour flatbreads with milk souce.
Й
Йопыд
Yopyd
Soured melted milk
К
Кеньырен оладьи
Kenyiren oladyi
Cereal pancakes
Кенэмен
Kenemen
Hemp
Кенэм позьтэм
Kenemen pozytem
Hemp jam.
Кожыпог
Kozypog
Fried meatballs made from pea porridge.
Кокроки
Kokroki
Type of stuffed pastries
Колыс
Kolys
Goutweed or Aegopodium (herb)
Колыс шуккем
Kolys shukkem
Salad or stew of young goutweed leaves dressed with sour cream.
Куалекъясь
Kyalekyas
Meat jelly.
Кумышка
Kumyshka
Bread wine made from grains.
Кушманэн пельнянь
Kushmanen pelnyan
Dumplings with reddish
Кыл
Kyl
Tongue
М
Мильым
Milyim
Very thin crepes.
Мусэн Кубиста
Musen Kubista
Liver with cabbage
Мусур
Musur
Mead (alcoholic drink)
Н
Нугыли
Nugyli
Noddle as well as noodle soup.
Нянь
Nyany
Sourdough hearth bread
П
Пельнянь
Pelnyan
Dumpling
Перепечи
Perepechi
Open-faced pies with a distinctive crimped edge formed by pinching the rim of the dough (sochnya). The filling may include chopped meat with egg, mushrooms and offal, black and white radish, wild herbs, cabbage (fresh or sauerkraut), or mashed potatoes. The filling is often thinned with milk beaten with eggs.
Пöсятэм
Posyatem
Type of gluewine.
Пыжем силь
Pyzhem sil
Roast meat
С
Сезьпызь
Sezpyz
Oatmeal porridge
Сур
Sur
Beer
Сюкась
Syukas
Fermented beverage made from rye bread or sliced beets.
Сяртчинянь
Syartchinyan
Pies with a filling of grains and rutabaga.
Т
Табани
Tabani
Flatbreads made from sour dough.
Тыкмач
Tykmach
Unleavened dough with eggs, salt, and water, rolled out and cut into small squares.
У
Удмуртъёс сямен курег
Udmurtes syamen kureg
Udmurt-style chicken with sauces ( a sour cream and onion sauce, sometimes with garlic or herbs or a flour-based gravy enriched with chicken broth and butter).
Ш
Шаньги
Shangi
Open pies.
Шуэн шлач
Shuen shlach
A traditional pie filled with viburnum berries (kalina) — small red berries with a slightly bitter, tart flavor that becomes milder when baked. The filling is usually made from fresh or blanched viburnum mixed with sugar or honey, sometimes combined with semolina, apples, or cottage cheese to balance the taste.
Thanks to Maria Akateva and the Udmurt Republic Tourism Agency for their assistance in providing materials.
Photo: Maxim Agafonov