Mordovian cuisine

Russian cuisine
Part of a series on

History General Soviet
Regional and ethnic Altay Bashkir Buryat Chuvash Crimean Tatar Kalmyk Karelian Khakassian Komi Mordovian Sakha Tatar Udmurt Yamal
Lists Cheeses Dairy products Desserts Drinks Meat dishes Pastries Soups Street food
See also Chefs Cookbooks Food writers Restaurants
Russia portal Food portal
v t e

Mordovian cuisine is the traditional cuisine of the

Mordovians, who now live in Mordovia and surrounding areas. It consists of a variety of dishes, based on geographical, cultural and climate features of the region, with fish traditionally featured heavily.^[1]

Fish

Volga Finns settled on the riversides, in places convenient for fishing.^[2] Traditionally Mordvians pay a great attention to the support of nature.^[2] Fish dishes varied by the type of cooking; fish was eaten raw, frozen, dried, salty, and boiled.^[2] Fish liver, fish eggs, milt, cod-liver oil were used as cooking ingredients.^[2]

Meat

Meat and poultry was stewed, baked and boiled.

Tatar cuisine in the 19th century.^[2] Beef, mutton and pork were preserved in several ways.^[2]^[3] The most ancient preservation method was drying.^[2]^[3] Pre-boiled meat was dried in an oven or under the sun.^[2]^[3] Fat from broth was collected and used for cooking. Meat was also frozen for preservation.^[2]^[3]

In ancient times,

horsemeat was used for food, but later it was used only in rituals (molyam) associated with horse worship.^[2]

Herbs and vegetables

Many farms grew

goutweed were used for preparing dishes instead of spices.^[2]

Mushrooms

Mushrooms were one of the main ingredients in traditional dishes. They were boiled, salted, fried, soured and dried.^[2]

Grains

Grains had a special place in Mordovian cuisine.

Finno-Ugric peoples mostly used wheat, barley, spelt and rye (black cereal).^[1]^[2] Ritual meals in Mordovia were associated with agricultural period, family and public holidays.^[2] For example, millet porridge was not only a delicious meal on weddings. christenings, funerals, but also there was a special ritual baba's porridge (female porridge) made at the last day of a bride at home.^[2]

Bliny (pancakes)

Bliny (

pancakes)^[5] were a favorite dish of Mordovians.^[1]^[2] They were called pachat and were made from rye, wheat, millet and pea flour.^[2] Traditionally Mordovians liked the pancakes to be rather thick and added boiled potatoes into the dough.^[2] Such pancakes were served with milk and honey.^[2]

References

^ ^a ^b ^c ^d ^e "Мордовская кухня". finugor.ru (in Russian).
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v "Мордовская кухня > Зубова Поляна (Республика Мордовия)". www.zubova-poliana.ru (in Russian).
^ ^a ^b ^c ^d "ПОЮВЕЛЕ САЙТ СЕЛА ПАЁВО". paevo.ucoz.ru (in Russian). June 16, 2012.
^ "Рецепты блюд мордовской кухни (Mordovian Recipes) -- Supercook" (in Russian). June 16, 2012.
^ Mordovian Pancakes (in Russian), (as of June 16, 2012)

External links

v t e Cuisines
Continental	African North West list Americas Caribbean North South list Asian Caucasian Central Levantine South list European Balkan Central Eastern list Oceanian Intercontinental Global Latin American Mediterranean Middle Eastern
National and regional	Afghan Albanian Algerian American Californian Floribbean Hawaiian Louisiana Creole Lowcountry (South Carolina) New England New Mexico Pacific Northwest Pennsylvania Dutch Puerto Rican Southern US Southwest US Texas Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnian-Herzegovinian Botswana Brazilian British Anguillia Channel Islands English Gibraltarian Northern Irish Saint Helena Scottish Welsh Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Acadian Québécois Central African Republic Chadian Chilean Chinese Beijing Cantonese Hong Kong Macanese Shandong Sichuan Tibetan Xinjiang Colombian Congolese Corsican Croatian Cuban Cypriot Czech Danish Faroese Greenlandic Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Kapampangan Finnish French Occitan French Guianan Gabonese Gambian Georgian German Ghanaian Greek Cretan Epirotic Greek Macedonian Heptanesean Guatemalan Guinea-Bissauan Guinean Haitian Honduran Hungarian Icelandic Indian Andhra Arunachalese Assamese Bengali Bihari Goan Gujarati Himachal Pradesh Kashmiri Jharkhandi Karnataka Kerala Maharashtrian Manipuri Meghalayan Mizo Naga Odia Punjabi Rajasthani Sikkimese Sindhi Tamil Telangana Indonesian Acehnese Balinese Banjar Batak Betawi Gorontalese Indo Javanese Madurese Makassar Minahasan Minangkabau Palembangese Sundanese Iranian Iraqi Irish Israeli Jewish Italian Abruzzese Ligurian Lombard Lucanian Neapolitan Roman Sardinian Sicilian Venetian Ivorian Jamaican Japanese Okinawan Jordanian Kazakh Kenyan Korean North Korean South Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourgish Macedonian Malagasy Malawian Malaysian Sabahan Sarawakian Maldivian Malian Maltese Marshallese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Nicaraguan Niger Nigerian Niuean Norwegian Omani Pakistani Palestinian Panamanian Papua New Guinean Paraguayan Peruvian Polish Portuguese Qatari Romanian Russian Bashkir Chechen Circassian Cossack Komi Mordovian Sakha Tatar Udmurt Yamal Rwandan Saint Lucian Salvadoran Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychellois Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Balearic Basque Canarian Cantabrian Catalan Extremaduran Galician Manchegan Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Zanzibari Thai Togolese Tunisian Turkish Turkmen Tuvaluan Trinidadian and Tobagonian Ugandan Ukrainian Uruguayan Uzbek Vanuatuan Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean
Ethnic	African American Ainu Arab Indonesian Aromanian Assyrian Balochi Berber Buryat Cajun Chinese American Australian British Canadian Filipino Indian Indonesian Malaysian Pakistani Peruvian Crimean Tatar Gagauz Greek-American Hazaragi Indian British Indonesian Malaysian Indigenous American Indigenous Australian Inuit Italian American Jewish American Ashkenazi Bukharan Ethiopian Mizrahi Sephardic Syrian Kurdish Livonian Louisiana Creole Malay Ossetian Parsi Pashtun Peranakan Pontic Greek Romani Sámi Transylvanian Saxon Yup'ik
Religious	Buddhist Christian Goan Catholic Mangalorean Catholic Mennonite Hindu Islamic Chinese Ital Jain Kashrut Kosher food Ritual slaughter Sikh
Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Antebellum America Aztec Byzantine Early modern European Historical Argentine Historical Chinese Historical Indian subcontinent Historical Japanese Historical North Indian and Pakistani History of agriculture History of alcoholic drinks History of bread History of seafood History of vegetarianism Hittite Inca Mayan Muisca Mughal Medieval Ottoman Peasant Pre-contact Hawaiian Korean royal court Scottish royal household Soviet Thirteen Colonies
Styles	Classique Fast food Fusion New American Eurasian Haute Molecular gastronomy Note by Note Nouvelle Vegetarian
Lists	List of cuisines List of historical cuisines Lists of foods Prepared
Related	Cookbook Cooking Culinary arts Drink Food history sociology Diet Fat Meal Meal preparation
Food portal Drink portal Category Commons Cookbook WikiProject Outline