Karelian cuisine. Recipes of Karelian cuisine

Like any national cuisine, Karelian cuisine consists mainly of what grows, lives and lives on certain territory. The Karelian region, mostly located in the north-west of Russia and in Finland, is rich in its forests and lakes. And Karelian cuisine is replete with a variety of fish dishes. It is boiled, dried, salted and even fermented. Meat in local cuisine very small quantity.

In addition, gifts of the forest are widely added to dishes - mushrooms and berries: strawberries, blueberries, blueberries, cloudberries, cranberries. Wheat flour is practically not used in cooking. It is replaced by rye and barley. Dairy products are not as common as in neighboring Estonia. The heat treatment of products in Karelian cuisine is also special. They don’t have the concept of “Frying”. Even fried pies they are called boiled in oil. Smoking fish is also not typical for them, as in Estonia, located next door.

Fish is the basis of Karelian cuisine

Speaking about Karelian cuisine, one cannot fail to mention the signature Karelian fish soup - kalaruokka. This is fish soup prepared in a very special way. It is cooked mainly from whitefish. Unlike traditional Russian fish soup, which is transparent like a tear, kalaruokka is somewhat cloudy in appearance. The peculiarity of its preparation is that shortly before the end of cooking it is passed through a thick layer of coal. This is done to ensure that all bitterness and unnecessary impurities are removed. After all, it is cooked with the addition of moss, pine and birch buds. Egg, milk, and also dried small fish – sushik – are added to the kalaruokka.

Fish is the main component of all Karelian cuisine. It was prepared in incredible quantities. They salted and fermented fish in pits according to grades. Thin sticks were placed on the fish placed in the pits and pressure was placed on top so that all the fish were under the brine. Small fish also did not disappear. It was dried and added to various dishes for fat. The valuable caviar was mainly sold, and the leftovers were used to make filling for pancakes. Some peoples ate raw salted fish, while others cooked it after soaking it.

Features of the national cuisine of Karelia

One more characteristic feature Karelian national cuisine - almost complete absence second courses. They were replaced by a variety of pies with the same fish made from unleavened dough. Pies were baked in a variety of shapes, but mostly they were crescent-shaped or semicircular pies. Mainly rye flour was used for baking. An unexpected feature of Karelian fish pies for us is that they put it without cleaning it first, right with the scales.

Vegetable dishes in Karelian cuisine include turnips, potatoes, and in smaller quantities radishes, carrots, and onions. Moreover, potatoes began to be grown in Karelia quite recently.

In Karelian cuisine there is no such thing as dessert. Almost no sweet dishes were prepared. Among the delicacies familiar to our understanding, the Karelians had only pies with wild berries. The favorite delicacy for the peoples of Karelia was milk with the same berries. Quite a lot of berries were collected in the rich local forests.

Kvass is a very popular drink. It is made from malt, turnips and bread. Also in Karelia they drink coffee and tea, including infusions of various medicinal herbs.

Traditionally, all food was prepared in the oven: stewed, boiled, baked. There is no word in the Karelian language "fry" : Even pies, which later began to be fried in a frying pan, were called keitinpiiroa / “boiled pies”.

Fish were caught in winter and summer. Among the delicacies there was even spring kevätkala (literally “spring fish”). In the north of Karelia (now the Kalevalsky and Loukhsky regions) it was cooked with flavor: during spawning it was caught, gutted, salted - and put under load in a cool place for the whole summer, usually in a barn or canopy. In autumn, the appetizer graced the rather bland Karelian table.

They ate almost no meat, only on holidays (or the game would get caught in a snare). But they knew how to cook: they dried and salted. To do this, elk, beef and lean lamb were hung in the breeze in sunny spring days- the stock came in handy during haymaking. Karelians also loved dried meat (you can always get it from long trip or to work in the forest).

By the way, they didn’t use it for game: except that at a wedding a guy was poured a glass of imported vodka. In Karelian villages they even started brewing mash only after the war (World War II, by the way).

Infographics from Respublika news agency

Before the revolution, the Karelian dinner table usually looked like this: the first course was fish soup made from fresh, salted or dried fish. They cooked it in water or milk. They loved soups made from boiled turnips, rutabaga, peas or potatoes. For the second course there were cereal porridges, steamed and baked turnips or rutabaga, fried mushrooms, oatmeal and thicken - flour mash brought to a boil. Those who were poorer limited themselves to one dish: chopped onions, radishes and bread into a stew made with water or kvass. Dessert - frozen milk and dried turnips.

The table of the Vepsians and Karelians was regulated, among other things, by the Orthodox Church: during the year there were a total of 178 to 199 fasting days.

Turnip/Nagris

Turnips occupied an important place on the Karelian table (for some reason in historical documents they are called “blue”). Turnips were grown in large quantities in open fields until the 1930s. For the Karelians and Vepsians, it was like potatoes for the Russians.

They loved turnips: soups, porridges and casseroles were prepared from it, and kvass was brewed from it. Karelian children considered dried turnips as dried fruit, and sucked dried ones instead of sweets.

Ten years ago, the Karelian Gornitsa restaurant invited chef from Finland Tarmo Vasenius to provide the establishment with “correct” national cuisine. The boss agreed and moved to Karelia for six months. We started “setting up the kitchen” by searching for products.

- I say - we need fish! They bring me some kind of frozen, smelly lump. And the fish needs fresh! — at the same time Tarmo shows with his hands the size of the fish. “You couldn’t even find the right potatoes at first.” For baking with meat in a pot, you need one potato, and another for mashed potatoes. And everything is grown and caught in Karelia. I want to cook turnips - no! Where do you Russians put your turnips?!

Turnips, big, big ones, are no longer grown in Karelia. And preparing it, as it turns out, is really simple: wash it and put it in the oven for half an hour. It’s even better in nature - you bury the turnips in the sand and build a fire on top. You take it out, black, charred, cut it - a little salt, a little butter... Tender, sweet!

Tarmo Wasenius: “I used to be a supporter of the historical “purity” of the kitchen, but now I have changed my mind. What happens today will be history in fifty years.” Photo: Igor Gerasimenko

— I have always been a fan of Karelian cuisine, because everything is very natural. And simple, says the Finnish chef. - Take the gates - this is a brand! All of Finland eats and loves them. And the dish, by the way, is Karelian!..

How to get away from a chef without a recipe? Save to an electronic cookbook:

Infographics from Respublika news agency

Bread/Leiby

The story that Karelians ate bark is history today. Northern residents added sapwood, the inner part of pine bark, to cheap rye flour. In the years of famine, bread consisted mostly of bark.

"Day Note"

“Bread from pine bark is prepared in the following way: after removing the bark, the surface is cleaned, dried in air, fried in the oven, pounded and flour is added, the dough is kneaded and the bread is baked.

Bread from straw: they take and chop finely the ends of the ears of grain and straw, dry, pound and grind, sprinkle flour and prepare bread ... "

The note was compiled by Gavrila Derzhavin, governor of the Olonets province

In lean years, dried crushed fish was also mixed into the flour - its share reached 90%. Both clover and potatoes were used.

Several years ago, Yuri Alexandrov (then chairman of the Center for Primitive Technologies) not only studied the issue documentarily, but also conducted an ethnographic experiment. I baked surrogate bread, adding sapwood to flour in different proportions.

— One day, my colleagues and I decided to bake such bread - and it turned out to be more than edible! Later I re-read a lot of ethnographic literature and notes from travelers (Derzhavin, Polyakov, Ozeretskovsky, Lönnrot). To my surprise, it turned out that the Karelians did not have a SINGLE recipe for making bread with the addition of tree bark (although the information that was found was sketchy). As a result, we found the most details about baking bread with bark in the epic “Kalevala”. During the experiment, we tried different proportions of pine flour - depending on this, the taste changed significantly. Then they began to add berries and spices, moss. There is only one result: the Karelians were not so unhappy! Hunger, of course, is not a problem, but the bread turned out to be quite edible.

Beer

Barley is a cereal that is considered the oldest and, to a certain extent, the most important cultivated plant in Karelia. It was used in various rituals, and its Karelian name - ozra - is consonant with the word oza / “happiness”.

Strong alcohol has been known to the Finno-Ugric people for a long time, but it was not very popular. They drank vodka extremely rarely: even at weddings, only the most respected guests were treated to one or two glasses; the bottle was never placed on the table.

Much more loved beer, which was prepared according to ancient recipes - today they are lost. The intoxicating drink is mentioned more than a hundred times in Kalevala. Origin of beer and traditional recipe The 20th rune is almost entirely dedicated.

That's why the name is glorious,
Good name for the beer
That it arose miraculously,
That it pleases husbands
What makes women laugh.
And gives husbands fun,
Brings joy to the brave
And he drives fools into fights.

(Kalevala, translation by L.P. Belsky).

Our ancestors drank mainly fruit drinks, compotes and kvass. Fruit drinks (as now) were made from forest berries- cranberries, lingonberries, blueberries. But kvass was made from turnips, and it was a favorite everyday drink.

Karelians and Vepsians also respected tea, but drank it infrequently. Expensive imported teas were replaced by teas made from wild raspberries and currants. They used surrogate coffee made from refried beans mixed with chicory. We drank natural coffee and tea on holidays.

Coffee / Kofei

Before the revolution, coffee among the North Karelians was considered a “male” drink, and it was brewed with a little salt. Peddlers carried goods to neighboring Finland; They returned back with coffee grinders and coffee. The peddlers themselves often had camp coffee pots with them - both to cheer them up and to advertise. This is how coffee took root in the border region.

Roaster (coffee maker). Iron, wood. Stamping, riveting, wood turning. Finland (Suomi). Beginning XX century

A roaster is a device for roasting coffee. The metal body of the mixer is made in the shape of a stepped truncated cone, the wide part of which is the lid. One half is rigidly rolled with the body. The other half is hinged and extends. The hook is carried out by a spring plate of the other, stationary half of the cover. A mixer rod passes through the center of the lid, which is rotated manually using a handle with a curved rod. A groove-shaped metal holder is riveted to the upper side wall of the housing. The holder is mounted with a wooden cone-shaped handle and is supported by reinforcement using an iron ring.

“As soon as Karelians get out of bed, the first thing they do is drink coffee. Coffee again in the afternoon. When a guest arrives, he is served coffee. Tea is rarely consumed, and in some homes it is not consumed at all.

Coffee is prepared in its own way: about a tea cup of ground coffee is placed in coffee pots with boiled water, and it is not placed in a bag, but directly into the water. All this is boiling on fire again.

Some salt is added to coffee, so it gets a salty taste. Some even drink coffee with onions.”

News of the Arkhangelsk Society for the Study of the Russian North. 1913.

There are coffee sayings in Karelia. Elä juo kahvii, piä mustuu / Don’t drink coffee - your head will turn black, they said in Suistamo. And they added:

— Kyl on kahvi kaunis juoma, vai isännal huonot housut / It’s good to drink coffee, but the owner’s pants are leaky!

In general, people in Suistamo were ambivalent about coffee. With caution.

Infographics from Respublika news agency

Wickets / Karjalazet šipainiekat

The Karelian housewife knows: “kalittoa - kyzyy kaheksoa”, the gate asks for eight. Count: flour, water, curdled milk, salt, milk, butter, sour cream and filling. For the filling they use potatoes, or less often millet porridge. Previously, they baked with barley.

- And you’ve become a friend, and I’m already a friend - now that I even wear pants. No time to wear a skirt! Olga Prokkoilskaya says to me: why are you still walking around in your pants? Either way! I say: you know, you’re used to it - very well. And I feel very good! Especially, I’m at home, on my feet most of the time - either with firewood, or cleaning the street, or watering greenhouses... Where is the skirt?

Anna Matveevna Chaikina turned 85. She lives in Veshkelitsa, speaks Karelian, unless guests come “from the city” - then she switches to Russian. The whole day is spinning: the house needs to be repaired, the potatoes need to be hilled, and the cabbage needs to be watered. In the summer, children come for the weekend - prepare a treat. He also manages to sing in the folk choir - about his native shore in his native language.

— When I started getting married, they told me, “Anya, you take all your songs with you!” And then: sometimes our people will gather, I’ll come and make everyone happy! I myself am from Prokkoily, from a neighboring village. Now sometimes I go to bed and keep thinking: how did I end up in Veshkelitsa! This is a very great happiness for me, such a nice village!..

Anna Matveevna's house at the exit of the village. We built it together with my late husband, we chose the most beautiful place - a slope, a river, open space... In Veshkelitsa there is no need for locks: I propped the door with a stick and went about my business. Everyone knows each other. And there is no need for fences or gates.

However, what are we? What is a Karelian village without gates?

We pinch the edge and it becomes a plate. Photo: Igor Georgievsky

The only flour used for gates in this house is rye. Wheat did not grow in Karelia, and buying wheat flour is expensive. They prepared from the products that were on hand.

- Who taught me how to bake gates? Live taught! They used to say... wait, I remember... (mentally translates from Karelian): the bride began to marry a guy. He says I don’t know how to bake. And the guy-husband says: listen, dear, you’ll learn to bake if you have something! When we returned from evacuation after the war, that’s when we saw grief: you grind flour with stones, and put something else inside, in the dough: either moss to make it thicker, or birch sawdust...

Real gates do not like gas and electricity. Anna Matveevna cooks them in the oven, without any baking sheet, on a hearth - right on the bricks. Shine a flashlight into the depths - you’re ready. And he takes it out with a wooden shovel.

Be careful, it's hot! Photo: Igor Georgievsky

In different villages, different types of wickets are baked: round, oval, octagonal. But most often they are oval, boat-shaped.

- Once it doesn’t work out, the second time it doesn’t work out, then it will work out! — Anna Matveevna is melting the butter. - Make the dough thicker, and put a little curdled milk in the dough so that it is soft, this crust...

Open the gate slowly. Photo: Igor Georgievsky

- Now apply oil. The first time they came out fatter, that’s okay. Don't skimp on the oil, the gate loves it. The oil will cover everything. Smear it slowly, into each fold - then there will be a cake!

Prepared for the lesson:
Evgeniy Lisakov, journalist
Igor Georgievsky, photographer
Igor Gerasimenko, photographer
Pavel Stepura, designer
Elena Fomina, editor

With the support of the Ministry of the Republic of Karelia on issues national policy, relations with public, religious associations and the media

Traditional Karelian pastries differs from modern ideas about sweet buns and pies. In Karelia, baked goods were most often filled with porridge boiled in water or milk, later with potato filling, and often fish, meat, and vegetables were used for filling. Pies, wickets, rybniks, and kurniks were not desserts, as we are now used to thinking of baked goods, but accompanied the main course. They were eaten together with thick soups, porridges, and jelly. On the contrary, sweet pies, most often in traditional Karelian pastries, have no filling at all. For example, scans, various cupcakes. Or sweet pies were also filled with porridge, less often with cottage cheese, potatoes, and even less often with berries.

Rybnik

A traditional Karelian and Vepsian dish, widespread throughout the region. Karelians (southern and middle) call fishmonger kurnik. They borrowed the shape of kurnik (chicken baked in dough) and its name from the Russians. For the fishmonger, sour (yeast) dough is prepared from rye or wheat flour. Unleavened dough is very brittle, and juice may leak out of the fish during baking. The flatbread is rolled out 1 cm thick, fresh salted fish is placed on it, and butter, wrapped in a boat, the edges are pinched and baked in the oven.
In northern Karelia, open-faced fishmongers also bake from fresh salted fish. In this case, pour a little sour cream into the existing hole. Fish in an open fishmonger is tastier and more crumbly. In central Karelia, open fish soup is usually made from fatty fish. Finnish Karelians put thinly sliced pork fat on top of the fish in the fishmonger. The quadrangular kurnik was usually made from pike and burbot (the fish was cut into pieces). Triangular-shaped fish soup was also baked from pike. Sometimes a round fish cake was baked from vendace, leaving a small area open on top.
The readiness of a closed fishmonger was determined as follows: take the product out of the oven and shake it slightly. If the fish “walked” in it, it means the fishmonger was ready. It was smeared with water or turnip kvass and covered with a towel.
The top crust of the fishmonger was cut off - it replaced bread. No wonder people said: “Huttu da kurniekkukuori on leibal abu” - “Thickness and crust from the fishmonger help the bread.”

Rybnik

An old Karelian product of the Northern Karelians, who called rybnik fish pie. A rectangular flat cake was rolled out from bread dough, and cleaned and gutted fish (small ones - whole, large ones - in pieces) were placed in the middle of it. A little sprinkled on top rye flour and put a layer of pork or lamb cracklings, pieces of fresh or salted meat. The edges of the cake were folded over and pinched. Nowadays, fish pies are baked without meat, but cracklings or lard are sometimes added to the filling.

Rybnik made from burbot milk and liver

A dish widely spread among the Karelian population of eastern Finland. Fishmongers usually baked burbot milk and liver when there was a rich catch of this fish. The milk and liver were pre-salted, boiled in water, crushed, and finely chopped onions. A small flat cake was made from sour dough, the filling was placed in the middle, and the edges were pinched. The shape of the product resembled a closed fishmonger. The pies were baked in the oven, the finished ones were greased with water and covered with a towel. These fishmongers were taken with them on the road.

Meat chicken

Previously, meat chicken was prepared from raw meat or lung. Pieces of meat or lung were salted and finely chopped. They made a flatbread from the bread dough, put the filling on it, added onions and, if the meat was lean, melted butter, wrapped the dough in an envelope, brushed it with sour cream or egg and baked it in the oven until done. Nowadays, in some villages, meat chicken is baked from yeast dough (wheat flour). A rectangular cake is made from it and placed on a baking sheet greased with oil. Place the filling on half of the flatbread, cover it with the other half and pinch the edges. After brushing the surface with egg and making 3-4 small holes on it with a knife, bake in the oven until done. The finished chicken is taken out of the oven, placed on a board, greased with butter and closed. parchment paper, and on top - a towel. Minced meat: 300 g beef, 300 g pork, 2 onions, salt to taste.

Pie with cracklings

Yeast (bread) or unleavened dough. For the filling, pearl barley porridge cooked in water is used. Grinds from lamb, deer or beef fat are finely chopped into it. Roll out the flatbread and place minced meat on it. The shape of the traditional pie resembles that of a fisherman. After baking, the top of the pie is greased with oil and covered with a towel. Eaten both hot and cold. Previously, such pies were also baked with turnip filling. The turnips were first finely chopped (planed), placed on a flatbread of dough, salted and sprinkled with a little flour. Cracklings or finely chopped fat were placed on top. In northern Karelia, such pies are still baked from yeast or unleavened dough. Filling: 500 g fat in pieces, 2 cups pearl barley porridge or boiled turnips, 1 - 2 tbsp. spoons of flour, salt to taste.

Liver pie

Yeast dough. The liver (lungs, kidneys) is cleaned of fat and films, boiled in salt water, and crushed. Cook porridge (rice, pearl barley) in milk, cool it and mix it with chopped liver and fried onions. Place the filling in the middle of the dough cake and wrap the edges with an envelope. Before putting in the oven, brush with beaten egg or brewed tea. This pie was considered festive.

Pea pies

Small flat cakes are made from sour dough (bread), and a filling of boiled peas and oatmeal is placed in the middle. You can add onions. The edges of the cakes are connected and pinched. The finished pies are greased with sunflower oil. Pea pies were usually baked on fasting days.

Pies with oatmeal

The sour dough is rolled out into small flat cakes (1/2 cm thick). Oatmeal is mixed with curdled milk and sour cream, a beaten egg is added, some salt is added - and the filling is ready. It is placed in the middle of the flatbread, the edges are joined and pinched. The pies are coated with sour cream and baked in the oven.

Mushroom pie

Old Karelian and Vepsian product. Yeast dough (bread). Salted mushrooms were soaked in slightly salted water, and dry mushrooms were soaked or boiled in water. Finely chopped both of them, added onions fried in butter (you can add chopped eggs, pearl barley or rice porridge cooked in milk), and mixed everything well. The dough was rolled out into a rectangular layer 1 cm thick. The filling was placed in a heap on one half (you can fill it with a mash of raw beaten egg and flour), the other half of the rolled out layer was covered with the filling and the edges were pinched. The top was greased with egg or strong tea, several small holes were made in the top crust with a knife so that excess moisture evaporated through them, and baked in the oven. In Karelian and Vepsian villages they also prepared small pies filled with salted mushrooms. Filling: 100 g of dried mushrooms, 300 - 400 g of salted mushrooms, 2 - 3 onions, 3 - 4 eggs, 50 g of butter, a cup of cereal, 1 teaspoon of flour, salt to taste.

Koloby

In former times, Karelians baked kolob from sour (bread) rye dough. In many villages they were called shangs. Modern housewives, as a rule, prepare kolobos from white flour with yeast. The dough is cut into small flat cakes, a depression is formed in the middle with a pestle, into which a filling of mashed potatoes or semolina porridge is placed. The edges of the cake are not folded. The kolob is topped with sour cream and baked in the oven. The finished kolobos are flavored with melted butter. Dough: 1 glass of warm milk, 200 g margarine, 1 tbsp. spoon of vegetable oil, 1 egg, 1/3, packs of yeast, 1 tbsp. spoon of granulated sugar, salt. Mashed potatoes: 1 kg of potatoes, 1 - 2 eggs, 1/2, a glass of hot milk, 1/2, a can of sour cream (100 g), 2 tbsp. tablespoons butter, salt to taste. Semolina porridge: 3 teaspoons semolina, 3/4 cup milk, 1/4 cup water, 1 teaspoon sugar, 1 tbsp. spoon of butter.

Potato Pie

Knead soft yeast dough, and while the filling is being prepared, it stands in a warm place. For the filling, boil the potatoes (preferably in their jackets), make a puree (not thick). The dough is rolled out, the cake is transferred to a baking sheet or large frying pan, mashed potatoes are added, and the edges of the cake are folded. Top with sour cream and bake in the oven. 200 g margarine, 1 glass of milk, 1/2 pack of yeast, 1/2 teaspoon of soda, 1 egg, 1 teaspoon of salt.

Pie with lingonberries

Yeast (sour) dough. Fresh or soaked lingonberries are mixed with granulated sugar. If there is, add candied orange peel, mix everything and place it on a rolled out flatbread on a baking sheet. The edges of the cake are carefully folded. To prevent lingonberry juice from leaking, you can sprinkle starch or streusel powder on top of the berries. Streusel powder: place a tablespoon of flour on a plate, a piece of butter (preferably melted) butter (20 - 30 g), 1 tbsp. a spoonful of granulated sugar and knead everything well with your hands. You can add egg yolk. The result is mealy-buttery crumbs, which are used to sprinkle on berry (very juicy) pies. Begin to sprinkle the pie from the corners, as this is the most vulnerabilities for juice leakage.

Blueberry Pie

Karelians baked a pie with blueberries on the holiday of Makovey (August 14) - farewell to summer. The dough is yeasty and sour. The berries were previously boiled, but now many housewives use raw blueberries mixed with granulated sugar for the filling. Lightly sprinkle the blueberries with potato flour on top, especially the corners of the pie, so that the juice does not leak out, but it is better to sprinkle with streusel. Previously, small pies like cheesecakes were baked with blueberries (lingonberries). The filling was crushed berries with granulated sugar. I can also recommend this recipe for blueberry pie. Sort the blueberries, wash in cold water, and rinse with boiling water in a colander. Sprinkle the berries with granulated sugar and let stand for 1.5 - 2 hours. The dough is suitable for both yeast and shortbread. Compound shortcrust pastry: 200 g butter margarine, 2 yolks, 1 white, 2 tbsp. spoons of sugar, 2 cups of flour.

Russian pancakes

There are many recipes for pancakes, but the principle of preparing them is the same, the only difference is in the proportion of ingredients used. Dissolve 20 g of yeast in 800 g of warm milk or water, add salt, add yolk and 500 g of flour. Mix everything well and put it in warm place for 2 hours. After this, add butter or margarine (150 - 200 g), whipped egg whites, stir and leave for another 2 hours, stirring the dough from time to time. Before baking pancakes, beat 2 - 3 eggs into the dough and pour a cup of hot milk. Ready dough should have the consistency of liquid sour cream. It is important that the dough does not sit too long, otherwise the pancakes will turn out sour and pale. If you start baking without allowing the dough to ferment, the pancakes will be unleavened and not lacy. The frying pan (cast iron) needs to be wiped vegetable oil and heat it well, so that smoke comes out. After this, wipe it again with a cloth - and you are ready to bake. The finished dough is poured with a ladle or a large spoon onto a hot, greased frying pan and, tilting it, the dough is distributed in an even layer. Pancakes are fried on both sides. The finished pancakes are greased with oil and, to keep them warm, they are placed in a pan with a lid placed in a bowl with warm water. It is good to put a clean towel under the lid - it will absorb the steam and the pancakes will not become wet. Many housewives add buckwheat flour to the dough for Russian pancakes, about 1/3 - they turn out dry and crispy.

Pretzel in Finnish

Dilute 1/2, packs of yeast, pour into 1/2, liter of warm milk, salt, add 3 eggs, melted butter (250 - 300 g), 1 tbsp. a spoonful of sunflower oil, 1 - 2 tbsp. spoons of granulated sugar, a handful of washed and dried raisins, 6 - 8 pieces of cardamom (peel and crush). Knead a thick dough and place it in a warm place. As soon as the dough begins to rise, it is kneaded and allowed to stand. Three ropes are made from the dough, braided and rolled into a pretzel. Brush with the yolk whipped with milk and place in the oven. If the pretzel starts to burn on top, cover it with parchment paper or foil soaked in water. The readiness of the pretzel is determined by piercing it with a match or a thin stick: if it is dry, the pretzel is ready. Removed from the oven, the pretzel is brushed with egg and milk mixture. Sprinkle the slightly cooled pretzel with powdered sugar. Serve on a tray or platter. You can put candy in the middle or put burning candles (birthday cake).

Finnish buns

In a cup of hot milk, dissolve softened creamy margarine (200 g), add salt, pour in 1/2 packets of yeast dissolved in warm milk with granulated sugar and knead the dough. Let it come up (40 - 50 minutes, you can hold it longer if you have time). Then roll out a large flat cake 0.5 - 1 cm thick, grease it with melted butter on top, sprinkle with granulated sugar and wrap it in a roll. Cut small slices (10-12 cm) from the end of the roll and, pinching them on one side, place them on a baking sheet. The buns are coated with whipped milk egg yolk or brewed tea and put in the oven. Bake in moderate heat until done.

Skantsy

A traditional festive dish of the Karelians and Vepsians, now almost forgotten. Skants were prepared from rye or barley flour, sifted several times. They kneaded a thick dough with water, yogurt or skim milk, and added some salt. The dough was used to make the same cakes as for gates. Very thin flat cakes were rolled out (“skali”) from them. The Karelians said that a good skane, if you blow, should rise above the table. Skans were baked on coals in front of the mouth of the oven. Sometimes the coals were raked and the skants were baked directly on the hearth of the oven (nowadays you can use a frying pan for this purpose.) The finished skants were greased on one side with melted butter and stacked. They were filled with porridge cooked in milk already during lunch, when the soup was eaten. A pot of porridge was taken out of the oven, the skants were covered with it, then they were folded along the edges, and again in half. It looked like a tube, which was generously lubricated with oil. When Skans ate, it was customary to break them in half, even for themselves. Anyone who did not do this was considered greedy. They ate skants, dipping them in melted butter or heated sour cream. Wash it down with cold milk or curd milk.

Wickets

To prepare the dough, pour 1 cup of yogurt into a bowl (it can be replaced with fresh milk or sour cream), add a little water, salt and stir well. Then add flour, preferably rye, and knead into a thick dough. If there is no rye flour, the dough can be made from black bread. The rind is cut off, and the pulp is poured with kefir or sour cream and allowed to stand. Knead the dough with wheat flour, then put it out of the bowl onto a board and continue kneading until it stops sticking to your hands and the board. Let the dough stand for a while and then roll it into a sausage, cut off pieces of the same size, make balls, and from them into small flat cakes (7 - 8 cm in diameter), which, sprinkled with flour, are placed in a stack so that the dough does not dry out.
Take one flat cake from the stack and roll out thin skants, 1 - 1.5 mm thick and 30 - 35 cm in diameter. The finished skants are also stacked on top of each other. To prevent them from sticking together, they are lightly sprinkled with flour.
The filling can be from cereals (boiled or soaked), oatmeal, or mashed potatoes. The cereal filling is prepared from barley and millet cereals. Barley groats are not boiled, but are soaked in yogurt with a small amount of melted butter in the evening. By morning it becomes soft and slightly sour in taste. To prevent the wickets from being sour, fresh milk is sometimes added. The good thing about barley wickets is that they are also tasty when served cold.
Millet for gates is washed, boiled in milk, salted and butter is added. The porridge should be viscous. The wickets are filled with rice porridge cooked in milk, as well as oatmeal thickly mixed with fresh salted yogurt or sour cream.
Mashed potatoes for the filling are always made from potatoes boiled in their jackets. Hot potatoes are quickly peeled, mashed with a masher, hot milk, sour cream, salt, eggs (yolks), and butter are added. The puree should not be very thick.
Olonets and Tikhvin Karelians and Vepsians bake wickets with cottage cheese.
Previously, when the hostess had run out of filling and there were still scants left, a quick fix they made garve - finely ground barley flour was mixed with curdled milk, milk or sour cream and the skantets was stuffed with this mixture.
The scans are pinched or the edges are folded, brushed with salted sour cream mixed with raw yolk, and baked in the oven for 10 - 15 minutes. While the gates are hot, generously grease them with butter.
Wickets were baked on Sundays, as well as on holidays. They were eaten with fish soup, soup, and milk.
Potato gates were never prepared for a funeral dinner. This is apparently explained by the fact that potatoes are a rather late crop in Karelia.
Gates are still very popular in the region today. They are made everywhere, and not only by Karelians, but also by representatives of other peoples living in Karelia.

Pies for son-in-law

In the past, it was a traditional ritual dish of the Karelians and Vepsians. Such pies were fried when matchmakers came to the house. The first scan was to be rolled out by the bride. They interfered with her in every possible way. Matchmakers and the groom threw wood chips into the dough to ruin the product. It was believed that only in this case the matchmaking would be successful. The son-in-law was treated to “matchmaking” pies when he came to visit his mother-in-law, hence their other name - “pies for the son-in-law.” It is no coincidence that the Karelian proverb says: “Kun on vavу kois, siit on seinat vois” - “When the son-in-law is in the house, the walls are covered in oil.” A “pie” son-in-law, in contrast to a “thick” (neighbor), was called a distant (dear) son-in-law.
Pies for the son-in-law were also served to the house builders when the frame was ready. In some Karelian villages they were baked from the flour of the new harvest after the last sheaf had been harvested.
There are many options for son-in-law pies. We offer three of them.
1. Prepare unleavened dough. Beat 1 egg, add 2 tbsp. spoons of sour cream, 2 tbsp. spoons of cream, 2 tbsp. spoons of water, 1 tbsp. a spoonful of granulated sugar, a pinch of salt. You can put a little butter or margarine, but in moderation, otherwise the pies will not turn out crispy. Knead a thick dough, roll it into a sausage and let stand for 10 - 15 minutes. Then the sausage is cut into pieces of equal size, from which small flat cakes are made (as in wickets), they are placed in a stack and they begin to roll out. Scans must be very thin. The finished scans (there are 18 - 20 of them) are stacked on the table. Half of each of them is sprinkled with granulated sugar and covered with the other half. The edges are carefully trimmed with a saucer (you can simply pinch them). Fry in a well-heated frying pan in vegetable oil. Such pies are sometimes called pies or sweet ones (mageapiirat). The filling for yarn pies can also be crumbly millet porridge cooked in milk, viscous rice porridge with a boiled egg and thick oatmeal gruel with sour cream. Tver Karelians also use cabbage filling or cottage cheese. The product is still widely used today.
2. They don’t cook very well. butter dough for pies with cereal filling. The manufacturing technology is generally the same as in the previous recipe, but the skants are made thicker. The recipe is as follows: 1 egg, 1 glass of water, flour, salt. For the filling - 1/2 cup rice, 2 hard-boiled eggs, salt to taste.
3. Prepare the dough for crispy pies. Chop 100 g of butter on a board with flour to fine crumbs, then put it in a bowl and pour in 1/2 cup of salted boiling water. Knead a thick dough, roll it into a rope, and then proceed as described in the first option.

Kosovik

A traditional holiday dish, widespread in central and southern Karelia even today. It is made from two layers - potato cake and filled pancakes. Potatoes are boiled in their jackets, peeled, mashed with a potato masher, salted, butter, egg, milk and a little white flour are added. You can knead stiff dough from rye or wheat flour and roll out a flat cake 1 cm thick. Pancakes are baked ahead of time. For the filling, boil crumbly millet porridge. Oatmeal, barley porridge, cottage cheese, blueberry and lingonberry jam can also serve as filling. Place a pancake on a potato cake greased with butter, fill half of the pancake with the filling, which is covered with the other half on top - again a pancake with filling, and so on 4 - 5 times. Then cover everything with the other half of the potato cake and pinch the edges. Lubricate with sour cream and bake in the oven (oven). The product turns out to be semicircular, “oblique” in shape, hence the name. Eaten warm or cold. 1/2 cup wheat flour, 1 egg, 1 kg potatoes, 2 tbsp. tablespoons butter, 1/2 glass of milk.

Private

This product is prepared in the same way as kosovik, but before the cakes were made from rye unleavened dough, and now from wheat flour. A thin cake is placed on a generously greased frying pan, a pancake is placed on it, and on top is a thin layer of porridge (barley, millet, rice, semolina) or oatmeal mixed with sour cream (you can have berries - lingonberries with sugar, blueberries); so several rows. Cover the whole thing with a second flatbread, pinch the edges and bake in the oven until done.

Lenten pies

Old Karelian Lenten product. The dough was prepared as for wickets, and the skants were rolled out into an elongated (oval) shape. The filling was kohahus - a gruel made from barley flour with sourdough from bread kneading. We kneaded it late in the evening so that the starter did not over-acidify. In the morning they added a little more flour and filled the skants. The edges were pinched, like gates, or bent at the elongated ends. They baked it in the oven. The finished product was lubricated with sunflower or hemp oil.

Pretzel

Pretzels were made from both unleavened and sour dough. For unleavened dough, well-sifted barley flour was diluted in fresh milk, 2-3 eggs were added, salt was added and a thick dough was kneaded, from which a rope was made on the board. They cut them into equal pieces and rolled them into small ropes. We put them side by side, bent them, and it turned out to be a pretzel. It was dipped into boiling salted water, cooked for 2 - 3 minutes, then taken out, placed on a sheet covered with flour and placed in the oven. The technology for making pretzels from sour (bread) dough is similar to that described. We took pretzels with us to long journey or to work in the forest. They didn't go stale for a long time. They also baked keittileivat - custard bread.

Pancakes

A traditional product of Karelian cuisine. The son-in-law was treated to pancakes; they were often prepared especially for him. Pancakes with filling were usually baked on holidays. Nowadays, pancakes have become an everyday food, but they are baked from wheat flour and without filling. A Karelian proverb says: “Kyrzy kyzyy kuuzi”, which is lit. means: “Pancakes ask for six,” that is, six components: flour, curdled milk, butter, milk, water and filling. Southern Karelians made pancakes from well-sifted oatmeal, northern ones from barley flour. The dough was made with yogurt, milk, but more often with water, without salt, liquid (it was stirred for a long time). Thin pancakes were baked in a frying pan, which was placed on coals. The finished pancakes were placed on a plate in a stack or folded with corners, bent in half and folded in half again. We ate pancakes with barley porridge cooked in milk. The porridge was placed on half of the pancake, covered with the other half, the filling was put on again and the pancake was folded again or rolled into a tube. Dip in melted butter or sour cream. Pancakes without filling were baked for breakfast any day. During Lent, pancakes were baked in vegetable oil.

Cottage cheese pies

An ancient ritual item. Usually they baked for Peter's Day (July 12) - the beginning of haymaking. We made curd paste (see rahkakabu-pacxa). Small flat cakes were rolled out of it and baked in a frying pan or on sheets in the oven. There they were dried a little. In this form, kabuds were preserved for a long time. They were taken for haymaking - they are very filling (high in calories). In some villages (Kondopoga region) cottage cheese pies were not baked, but small balls made from curd paste were placed on a “cake” board and placed in a cold place. Ate without heating.

Crumbly pies

A simple and quick dish to prepare. Knead 200 g of softened margarine (do not melt it under any circumstances!), add 200 g of sour cream and 2 cups of flour, add salt and knead into a thick dough. It’s a good idea to put it in the cold for 1 - 2 hours, but if you don’t have time, you can do without it. They make small flatbreads and fill them with cabbage (fresh, fried), fish, apples, minced meat. The edges are pinched. Each pie is brushed with egg yolk whipped with milk and baked in a preheated oven for 10 minutes. There is another way to prepare unleavened dough. 1 - 2 eggs are poured with milk to make a full glass of liquid, salted. Flour is poured onto a cutting board in a heap, 200 g of creamy margarine is placed on it and chopped until fine grains are obtained, pouring the contents of the glass. A semi-thick dough will form. It is kneaded, adding flour, and left in the cold for 2 hours. Roll out a large flatbread, cut into circles with a glass and stuff them with prepared minced meat. Bake in the oven. Ready-made pies should not be covered with a towel - they will get wet and lose their loose structure.

"Hare skins"

A very common culinary product among the Finnish population of Karelia. If you have boiled potatoes left over, you can bake delicious pies from them. The potatoes are pounded, a little wheat flour is added, salted, flat cakes are made and stuffed with fried cabbage. The edges are pinched and baked in the oven. You can fry these pies in a frying pan

Potato pies

The boiled potatoes are wiped, lightly dried flour, salt and eggs are added. Knead the dough and cut the flat cakes. Place crumbly millet porridge seasoned with butter in the middle of each flatbread. You can fill potato pies with mushrooms (dried, pre-boiled, or salted). The edges of the cake are connected and pinched. The pies are brushed with egg and baked until done.

Karelian cake ("Centenary")

To make the cakes, you need 1 cup of sour cream, 1 egg, 1 cup of granulated sugar, 1 teaspoon of soda dissolved in vinegar, salt to taste. All this is thoroughly ground, flour is added and a thick dough is kneaded. A tourniquet is rolled out of it and divided into 13 parts. Each piece is rolled out into a thin sheet the size of a large plate and baked in the oven. To make the cakes, you need 1 cup of sour cream, 1 egg, 1 cup of granulated sugar, 1 teaspoon of soda dissolved in vinegar, salt to taste. All this is thoroughly ground, flour is added and a thick dough is kneaded. A tourniquet is rolled out of it and divided into 13 parts. Each piece is rolled out into a thin sheet the size of a large plate and baked in the oven. To prepare the cream, grind 1 cup of sour cream with 1 cup of granulated sugar. The finished cakes are coated alternately with sour cream and lingonberry or cranberry jam and placed on top of each other. The finished cake is covered with parchment, a small weight is placed on top, which is kept overnight. In the morning they decorate.

"Cake without a stove"

The milk is boiled and cooled slightly. Moisten one side of the cookies in hot milk (for such a cake you need 3 packs of any cookies, but not round ones) and place the dry side down on a tray. When one pack is laid, a layer of cottage cheese mixed with a glass of granulated sugar and an egg is placed on top, then another layer of cookies - only now they are completely dipped in milk - again a layer of cottage cheese and finally - a third layer of cookies, soaked, like the first, on one side , but lay it so that the top is dry. All this is filled with glaze. It can be made from chocolate bars (200 g) - cut them, add 1 teaspoon of granulated sugar, 1 teaspoon of milk and 1 teaspoon of butter. Mix all this, boil, cool and pour onto cookies. It’s good to put this cake in the refrigerator overnight. In addition to cottage cheese, a layer can be butter cream (100 g butter and 1/2 can of condensed milk or 100 g butter and 1/2 cup granulated sugar, etc.).

Cake "Anthill"

Mix 4 yolks with 3/4 cup granulated sugar, add 300 g of softened butter, mix everything thoroughly. Coffee is brewed from two glasses of water (3 tablespoons), you can use instant coffee(2 tablespoons), boil for 10 minutes. Then carefully, one teaspoon at a time, pour it into the cream, whisking. The coffee should be hot all the time (but without grounds). “Karelian snowballs” (meringue) are dipped in cream and placed in a heap on a dish. The remaining cream is greased with the “Anthill” and chopped nuts are sprinkled on top. Consumption of “Karelian snowballs” is 350 g. The cake should stand in the refrigerator for some time. And here is another version of "Anthill". Knead the dough and put it in the refrigerator for 1 - 2 hours. Make a thin crust, place it on a greased baking sheet and bake in the oven until done. After cooling, chop into crumbs, mix with cream and the resulting mass is placed on a plate in a heap, sprinkled with chocolate shaved on a coarse grater. Dough: 200 - 250 g butter or margarine, 1 cup sour cream, 1/2 cup granulated sugar, 2 cups flour, salt to taste. Cream: 1/2, cans of condensed coffee or cocoa are ground with 200 g of softened butter.
There is also a cake that is easier to make, not the festive “Anthill”. Knead a stiff dough from two eggs, 1 pack of creamy margarine, a glass of granulated sugar, a pinch of salt and 1 teaspoon of baking powder. The dough is passed through a meat grinder, scattered in grains onto a sheet, put in the oven and baked until cooked (until it turns brown). The finished “grain” (half the norm) is placed in a greased bowl, poured with a can of condensed milk and lightly compacted. Then the bowl is overturned, the mound is sprinkled with grains and nuts and placed in the cold. Before eating, cut the cake into pieces and place them on a plate with a spatula. The second half of the “grains” can be placed in a jar for the next cake.

Rozantsy

The product became widespread among the Karelians. Usually rosans are baked on major holidays and, as a rule, on New Year. To make them, take 5 egg yolks and the white of one egg, beat with a fork, adding 1 tbsp. a spoonful of cream (or vodka, or even better - both), on the tip of a knife - baking soda, 2-3 teaspoons of granulated sugar, a pinch of salt, and knead a stiff dough. Scans are rolled out of it, preferably very thin. In an aluminum mug or saucepan with a handle, heat up sunflower oil or vegetable fat (a mixture can be used) and begin to fry the rosants. There should be more than half of the container with fat. 3 - 4 cuts are made on the scant at equal distances from each other, wooden stick“pick up” the filament through the cuts onto the end of the stick and lower it into boiling oil, without separating it from the stick, which should be held vertically and with its help rotate the filigree in the oil so that it takes the shape of a flower. As soon as the rozanets begins to turn pink (this will take no more than a minute), carefully remove it from the pan, allow the excess fat to drain off and transfer the product to a plate to cool. When all the rosans are baked (there should be 18 - 20 pieces), they are placed on a large dish and each rosan is sprinkled with powdered sugar.

Finnish cupcake

A very simple and quick product to make. A glass of granulated sugar is ground with 2 eggs until white, a glass of flour, a jar of sour cream (200 g) or 200 g of margarine (melted) and a teaspoon of baking powder are added. Beat the mass well, salt, pour into the mold and bake for 15 minutes in the oven over moderate heat.

Cottage cheese pies

200 g of softened margarine is mixed with 200 - 300 g of cottage cheese and 2 cups of flour, salt, add 1 teaspoon of baking powder (or vinegar with soda - 1/2 teaspoon). Knead the mass with your hands, roll it into a ball and put it in the refrigerator for 1 - 2 hours (preferably in the freezer). Then they roll out the dough into a rope, make small cakes, sprinkle each one with granulated sugar, fold the cake in half, sprinkle it with sand again and fold it again. Lightly pinch the edges and bake in the oven.

Butter croutons

The product is “capricious” and does not always turn out successful, but if you put all the components in the proper order, you will get tasty and crumbly crackers. 250 g of softened creamy margarine (preferably 150 g of margarine and 100 g of melted butter or butter) are ground until white with 3 yolks, 1.5 cups of granulated sugar. The more time spent on this procedure, the tastier the product. Simmer about a teaspoon of soda in vinegar, let it sit for a while, and then pour it into the ground mass, add salt and mix well, add 200 g of sour cream (you can replace it with mayonnaise), 100 g of raisins and mix everything again. The dough should be slightly thicker than average. Roll 4 ropes from it along the length of the baking sheet, grease them with brewed tea or whipped yolk with milk, and put them in the oven. The readiness of the bundles is determined by piercing one of them with a match. If it is dry, the product is ready. The baking sheet is taken out of the oven, but the fire is not turned off. Cut the bundles into small slices, place them again on a baking sheet and place in the oven over low heat so that the crackers brown and dry. It is better to store sweet crackers in an enamel pan with a lid. Place a clean cloth on the bottom.

Finnish lemon pie

To prepare the cake, mix 75 g of butter or margarine well with 1/2 cup of kefir, add 2 cups of flour and a spoonful of baking powder (or 1/4 teaspoon of baking soda, quenched in vinegar), a pinch of salt and knead the dough. A flat cake is rolled out of it. Its edges are folded so that they hold the filling. It is convenient to bake the flatbread in a frying pan in the oven. You can also make shortcrust pastry for the crust. The filling is made in this way: 2 egg yolks are ground with 1 glass of granulated sugar, add 2 tbsp. spoons of butter, stir, add 3 tbsp. spoons of flour (with top), mix well again, pour in a glass of boiling water, put on low heat and, without ceasing to stir, bring to a boil. Cool the mass, add the juice of one medium-sized lemon - pour in small doses, thoroughly mixing the filling. If it turns out liquid, you can add a little flour. The mass is poured onto the flatbread. For decoration, beat 2 egg whites with 2 tbsp. tablespoons of granulated sugar until thick and spoon onto the pie. Then place the pan with the pie in a not very hot oven for 1 - 2 minutes.

Berry pie with whipped egg white

The yolks separated from the whites are thoroughly ground with granulated sugar, mayonnaise (sour cream), softened margarine, flour and baking powder are added ( slaked soda). The mixture is thoroughly kneaded and placed in a greased frying pan. Place berry filling on top (fresh berries, jam) and bake the pie in the oven until half cooked. Then take it out of the oven, fill it with egg whites beaten with sand and finish baking. For the dough: 3 yolks, 1/2 cup sand, 2 tbsp. spoons of mayonnaise (sour cream), 100 g of butter (margarine), 200 g of flour, 0.5 teaspoon of soda. For filling: 3 egg whites + 1/2 cup sand.

Dry cookies

100 g of butter (or creamy margarine) is ground with 3/4, a glass of milk, 1/2, a glass of granulated sugar, 1/2, a teaspoon of soda. Pour 1 cup of wheat flour and 2 cups of potato flour into the resulting mass, knead a stiff dough, which is placed in the refrigerator for 1 - 2 hours. Roll out the cake to a thickness of less than 1 cm, cut out circles with a glass or special molds, and make tattoos with a fork. The cookies are placed on a greased sheet and placed in the oven over moderate heat. The result is dry, crumbly cookies that can be stored for a long time.

Oatmeal cookies

Ancient Karelian pastries. Homemade oatmeal was stirred in sour cream, cream, yogurt, salt was added, and the dough was allowed to rise. Then they laid it on the table, kneaded it well, rolled out a flat cake as thick as a finger and cut out circles of dough with a glass, which they generously greased with butter and baked in the oven. These cookies were prepared on holidays.

Rye flour cookies

Break 2 eggs into the prepared bowl, add 3 tbsp. spoons of granulated sugar and stir well, adding 50 - 60 g of melted butter, 2 tbsp. spoons of sour cream and 1 teaspoon of baking powder (or soda mixed with flour). Then add 2 cups of rye flour and knead the stiff dough. After rolling it out in a thin layer and brushing the surface with egg yolk, cut into circles using a notch or glass, place on a baking sheet and bake in the oven. Cookies from rye flour were baked on holidays.

Fishing is one of the main industries of the local population, so fish in all forms occupies an important place in the diet of Karelians - salted, dried, dried, smoked.

Salted fish is used to prepare soups, main courses, and is also served with hot potatoes. Fish is included vegetable salads, it is boiled, fried, baked in dough.

The favorite snack of Karelians is salted fish with boiled potatoes. It is typical that finished fish products are not topped with sauce when served.

Karelian cuisine also uses meat products: pork, beef, veal, poultry.

In summer and autumn in Karelia they prepare a lot of mushrooms for future use (mostly salted). Salted mushrooms are served with vegetable oil, onions or sour cream. In addition to mushrooms, strawberries, blueberries, blueberries, cranberries, and cloudberries are used.

Among the second courses, products made from rye and wheat flour, potatoes and various cereals predominate. Pancakes and flatbreads made from unleavened dough are served along with porridge, mashed potatoes, generously sprinkled with butter.

Fish, mushrooms, turnips and other products baked in dough are served whole or pre-cut into portions.

Recipes of Karelian cuisine

1. Karelian salad

The caviar is salted, and the milk and liver are boiled. Then the caviar, milk, liver and onion are finely chopped and everything is mixed.

Fresh fish caviar 75, milt 30, fish liver 30, green or onion 25.

2. Maimarekka (soup with sushi)

Place potatoes and onions, cut into large slices, into boiling water. When the water and potatoes boil, add the dryer (fine dried fish), bay leaf, pepper and cook until tender.

Sushik (dried fish) 80, potatoes 150, onions 25, spices, salt.

3. Kalaneitto (soup)

Potatoes are placed in boiling water, allowed to boil, then milk, fish, and onions are added and cooked until tender.

Fresh pike perch 100, potatoes 195, milk 300, onion 10, salt.

4. Naparokko (dried snapper soup)

Place thoroughly washed and pre-scalded dried perch into boiling salted water and cook until tender. The pulp is separated. Strain the broth, add fish pulp, bring to a boil, add potatoes, cut into cubes, and continue cooking. At the end of cooking, add flour diluted with cold broth and bring to readiness. When serving, add sour cream.

Dried perch 80, potatoes 200, flour 3, spices, sour cream 10, salt.

5. Maitokalakeitto (fish in milk)

A piece of fish is placed in a portioned frying pan, poured with milk and placed in a hot oven. Serve with oil.

Cod fillet 180, butter 15, milk 50, salt.

6. Kalalimtikko (fish and chips)

Raw potatoes, cut into slices, are placed in an even layer in a frying pan, and thin slices of herring are placed on it, sprinkled with chopped onions, flour, poured with oil and baked. When the potatoes are ready, the fish is poured with a raw egg mixed with milk and baked again.

Potatoes 150, egg 1/2 pcs, fresh herring 40, onions 20, sunflower oil 10, milk 25, wheat flour 3, salt.

7. Lanttulaatikko

Prepare rutabaga puree, dilute it with milk, add sugar and eggs, put it in a pan greased and bake.

Rutabaga 160, butter 5, milk 25, sugar 10, egg 1/5 pcs.

8. Rice baked with beets

The rice is boiled and combined with pieces of boiled beets. Raw eggs dilute with milk, add salt and mix. This mixture is poured over rice mixed with beets and baked.

9. Kalaladika with pork (casserole)

Fresh or salted herring fillets are cut into pieces. Slices raw potatoes place in a layer on a baking sheet, sprinkle with pieces of herring and chopped onions; Place another layer of potatoes and a layer of fatty pork on top. Sprinkle with onions, cover with a layer of potatoes, pour in fat and bake.

The finished dish is poured with eggs mixed with flour, salt and milk, and baked a second time. Serve hot.

Potatoes 150, salted or fresh herring 20, pork 20, onions 20, egg 1/5 pcs., flour 3, milk 25, fat 5.

10. Kalakayareytya (fish farmers)

The sour dough is rolled out into a flat cake 1 cm thick and placed on it. fish fillet, salt, sprinkle with fat, wrap the dough and bake.

Wheat flour 145, sunflower oil 10, sugar 5, yeast 5, fresh cod or herring, or trout or whitefish 120, butter 5.

11. Potato gates

Round flat cakes are formed from unleavened dough; the filling of mashed potatoes diluted with hot milk and mixed with butter or margarine is placed in the middle of each. The edges of the cakes are pinched, the products are greased with sour cream and baked in the oven.

Flour 230, potatoes 750, milk 250, butter margarine 50, sour cream 75, salt.

12. Kakriskukka (turnip pie)

The unleavened dough is placed in a warm place and allowed to rise. Roll out thin layers, place turnips cut into thin slices on them, sprinkle with salt and flour, cover the filling with a second layer of dough and bake. Ready pie cut into portions.

Flour 550, water 230, sugar 38, yeast 15, turnip 440, margarine 30, melange 30, fat 5, egg 1/2 pcs., salt.

13. Pannukakku (pancake)

Sugar, ground with egg, sour cream and milk, is added to wheat flour. The dough is thoroughly kneaded, placed in a greased frying pan and baked in an oven. The hot flatbread is cut into portions.

Wheat flour 390, milk 390, sour cream 80, sugar 80, egg 2 pcs., butter 15, salt.

14. Kapkarat (unleavened pancakes in a frying pan)

Pour a little cold milk into wheat flour mixed with salt and mix thoroughly. Then pour in the rest of the milk and stir with a whisk. The dough is poured in a thin layer into a frying pan greased with lard and fried on both sides. Before serving, place a thin layer of viscous rice or wheat porridge. Drizzle with butter.

Wheat flour 50, milk 125, egg 1/2 pcs., lard 2, butter 15, salt.

15. Ryyunipiiraita (fried pie)

The unleavened dough is rolled out into a flat cake 1 mm thick, and crumbly wheat porridge with sugar is placed on it. The edges are connected, giving a semicircular shape. Fry in melted butter.

Flour 30, butter 10, millet 20, sugar 5.

16. Makeita piiraita (sweet pies)

From the choux pastry, rolled out in a thin layer, cut out circles with a notch and place them in the middle. granulated sugar, folded into a semicircle and fried.

Wheat flour 30, sugar 17, melted butter 10.

17. Skantsy (flatbread with cheese)

Thin flat cakes are rolled out from unleavened dough and lightly dried in the oven. The flatbread is placed in a frying pan, sprinkled with grated cheese, covered with another flatbread, poured with oil and baked.

Flour 30, sour cream 10, water 50, grated cheese 15.

18. Coconut with cottage cheese

From unleavened dough, roll out a skaniets (flatbread) 2 mm thick, grease it with butter and place two pancakes on it, greased with oatmeal mixed with butter and cottage cheese. The layered pancakes are folded in half, greased with butter, covered with skeins, the product is given a semicircular shape, pinched and baked. Served with butter.

Wheat flour 50 (including for pancakes 20), sour cream 10, water 50, ghee 5, oatmeal 30, cottage cheese 15, butter, salt.

19. Potato kolobos

Flatbreads are rolled out from sour dough to a thickness of 1 cm, on which mashed potatoes are placed, greased with sour cream and baked.

Wheat flour 40, potatoes 115, yeast 1, milk 50, butter 10, sugar 1, sour cream 15, salt.

20. Perunapiyraita (potato pies)

The boiled potatoes are stirred, flour and salt are added and the flatbreads are cut, millet porridge is placed in the middle of each, the product is shaped into a semicircle, greased with butter and baked.

Potatoes 75, flour 18, butter 8, millet 10.

21. Kulebyaka with mushrooms

The sour dough is rolled out into a strip 18–20 cm wide and 1 cm thick. Minced salted chopped mushrooms and onions are placed in the middle of the strip. The edges of the dough are connected and pinched. Brush with egg and bake.

Wheat flour 160, sugar 8, sunflower oil 8, yeast 3, egg 1/6 pcs., onions 35, mushrooms 150.

22. Cocachipea

Flatbreads are formed from sour dough. Place minced meat in the middle of each, join the edges of the dough and pinch them together. The products are greased with vegetable oil and baked. Minced meat is prepared from peas, minced and mixed with oatmeal, chopped onion and butter, and salt.

Rye flour 60, sourdough 10, oatmeal 10, peas 15, onions 10, sunflower oil 15, salt.

23. Oatmeal spikes

Flatbreads 1 cm thick are formed from sour dough. Minced meat made from curdled milk mixed with oatmeal and egg is placed in the middle of each. Spread with sour cream and bake.

Rye flour 30, sourdough 10, oatmeal 20, curdled milk 20, egg 1/10 pcs., melted butter 5, sour cream 10, salt.

24. Lingonberry with oatmeal

Lingonberries are washed, then pounded and mixed with oatmeal and sugar.

Lingonberries 100, oatmeal 50, sugar 50.

25. Oatmeal jelly

“Hercules” cereal is poured with warm water and placed in a warm place for 24 hours, the mixture is filtered, salt is added and boiled, stirring frequently, to form a thick jelly. Butter is placed in hot jelly, then poured into molds and cooled. Served with milk. When serving, you can sprinkle with granulated sugar.

Wickets, mushrooms, bear meat, elk meat, sweet and sour lingonberry sauce with meat dishes, herbal teas and collections, various tinctures - there is something to enjoy in Karelian cuisine. The dishes are very interesting and tasty.
To learn more about Karelian cuisine, we went to one of the best places in Petrozavodsk, a restaurant of Karelian cuisine.

2. The Karelian Upper Room restaurant is known to every resident of the city; all guests are brought here and rightly so. The establishment specializes in Karelian cuisine; absolutely everyone here knows about it.

3. Wonderful slogan: “Taste Karelia!” Looking ahead, I will say: I really liked Karelia.

4. We begin our acquaintance with Karelian cuisine with a short excursion that immerses us in Karelian life. Each room is decorated in a special way.
A house with a stove that provides warmth in severe frosts. Elements of the hut, women's things stand separately from men's.

5. The bar is stylized as an ancient dwelling.

6. Woman at the loom. Sometimes a real weaver comes here and shows how fabrics used to be made.

7. Images behind the stylized windows are photographs of a Karelian village. Each season the photographs are changed to suit the time of year.

8. The young people’s room, everything is simple here, they have not yet acquired wealth.

9. A richer room. This is the dwelling of a merchant of the 18th century.

10. After the excursion we sit down at the table. It is better to go to a restaurant with a group so that you can try different dishes.
Let's start with appetizers. On the table are salads of mushrooms and vegetables, cloudberry and lingonberry fruit drinks, and small pies called wickets.

11. As an aperitif, you can order a set of various liqueurs. Everything is very tasty.

12. Gates are small open pies from rye unleavened dough. There was little grain in Karelia, so the dough was made thin. Potatoes or millet are used as filling. We have tried the wickets in several places and here they are incomparable.

13. We tried two types of soup. The first one is mushroom soup, rich to taste mushroom soup from porcini mushrooms.

14. The second soup is called Lohikeito. This is a creamy trout soup. Very tasty.

15. It’s the turn of the hot dish. Here we had three types of roast peas covered in baked dough.
Roast pork and beef - the taste is quite familiar, the meat is very tender. In another pot is roast elk. A bit like beef, but denser.

16. And here is the star of the day - roast bear meat. It used to be believed that bear meat made warriors strong and invincible.
Bear meat is darker than beef, the taste is very unique, I can’t find an analogue. The meat is served with lingonberry sauce, also typical of Scandinavian cuisine.

17. It's time for desserts. Aromatic Karelian tea is brewed in the teapot, which may include various herbs and infusions.

18. The simplest dessert is pies for your son-in-law. The dough with sugar filling is fried in oil and tastes like chak-chak or brushwood.

19. This cake is called Karjalancake. Delicate soufflé And berry sauce, you'll lick your fingers.

20. Cake "Agave". Honey cakes and again berries, very rich taste.

21. It was incredibly tasty and satisfying. By the way, there is a shop at the restaurant where you can buy your favorite liqueurs. Of course, it’s not them in the photo, but a decorative corner.

22. In general, the most best recommendations travelers. Everyone who has come to Karelia at least once should visit here.
The restaurant has one, but information can be obtained without it: every resident of Petrozavodsk will recommend the Karelian Upper Room for getting acquainted with national cuisine.