GASTRONOMIC MAP OF THE REGION Irkutsk region

Traditional cuisine

For a long time, the population of the Baikal region was fed the gifts of the taiga and lake. The dishes did not differ in variety, but were nutritious and practical. Hunters and fishermen know many exotic recipes for cooking at the stake, using hot stones and coals. The extracted meat and fish were smoked, dried and salted for the future. For the winter, stocks were made of berries and mushrooms. The combination of fish, game and taiga seasoning distinguishes the Siberian table from European cuisine. The traditional Baikal menu is meat and fish dishes of the Buryat and Siberian cuisine.

Baikal fish soup

Local fishermen keep their own recipe for cooking Baikal fish soup. It is believed that any spices other than onions, salt and pepper will only spoil the soup. To prepare fish soup from Baikal fish, it is necessary to clean and gut the fish, rinse the carcasses thoroughly with water and cook until tender. Together with the fish, a peeled onion is thrown into the cauldron of small size, and 20 minutes before complete readiness - the soup should be seasoned to taste. Baikal old-timers are sure that you can taste the real fish soup from Baikal fish only if it is boiled in clean water from Baikal.

Baikal fish - salted, smoked

Chopped frozen Baikal fish

The carcass of the Baikal fish is frozen in the same way as for stroganina (slices of frozen fish or meat served cold), but they do not separate the head, do not clean and do not gut. After freezing, the carcass of the fish is beaten with a hammer. At the same time, the meat inside the skin breaks into small pieces and then easily separates from it. Eat chopped slices just like stroganina - dipped in salt and pepper.

Sagudai from Baikal fish

Fish fillets, sliced into thin strips are used. Pieces of fish are put in a glass, or any other suitable container, seasoned with salt, black pepper, chopped onions, sprinkled with fresh lemon juice. Mix everything thoroughly and leave for 15 minutes in a cool place to soak.

Pine nuts

Dishes of Buryat national cuisine

Buuzy (pozy) have meat filling with a small addition of herbs. Pozy are steamed, as a rule, in a double boiler, specialized for these purposes, called poznitsa. As the main components, the filling of the pozy contains minced meat and onions. The pozy have a cup shape similar to baotsi and khinkali, usually with a hole on top. The diameter of the finished pozy is about 5-8 cm. Traditionally, pozy are eaten with hands, and the broth formed during cooking inside the pozy, is drunk separately through a hole.