Yamal cuisine

Traditional Yamal cuisine is an important part of national culture of Nenets, Khanty and Komi. Yamal is a hunting and fishing land so many dishes include meat, fowl and fish. Berries and mushrooms are also abundant; this accounts for the wealth of "gifts of the forests" on the Yamal table. Nowadays, Yamal cuisine is renowned for diverse delicacies of Russian cuisine. Yamal hosts enjoy treating their guests with traditional Yamal cuisine and have hot tea which came to Yamal cuisine from Russia. Tea has become the national Yamal beverage, drunk to warm and soothe. Yamal is in northern Russia with frigid winters, so its cuisine should be nourishing to give the people energy to survive during the long winter time. The essential component of Yamal cuisine is warm and hot dishes. Fresh fruits and vegetables are rarely used as they must be imported, as they are not grown in the tundra. The Yamal cuisine is associated with malosol and stroganina. Yamal cuisine has absorbed techniques from other regions. Yamal cuisine is based on reindeer meat and fish of the Yamal rivers, enriched with mushrooms and bread.

The most known dishes of Yamal cuisine are: Fish Soup made from burbot), Malosol, Bread on the Selkup, Stroganina (Sliced Fish), Chopsy Shomoh, Warka, Sliced meat, Preserves of vendace, Kulebyaka (pie with fish), Aibat-nyarhul (raw fish).

Fish soup mostly is served as the first course at dinner. It is the typical Yamal dish. Fish Soup is prepared from the fish heads in the cauldron. Fish is cut up and cut into pieces and immersed in cold water. When boiling, the cauldron is moved aside to slow fire and skimmed when necessary. It should be brewed to a bluish-gray color and served at once. Usually it is drunk with a mug.

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Wikipedia