1 Far East: Roasted Fern
For cooking, young fern shoots are used. Before frying, the fern is soaked, and then boiled for 10 minutes. It is fried together with onions, carrots and garlic, minced meat is often added to it. the dish resembles fried mushrooms. Also, young shoots are harvested for future use, salted and marinated, and then used as a snack or stuffed for dumplings and pies.
2. Perm region: pistiks porridge
The pisticles are young horsetail shoots. They are tasty, rich in vitamins and are very popular in North Russian cuisine. Komi-Permyaks even call pistiki “second bread” and cook hearty and tasty porridge from it.
3. Krasnodar Territory: Strumbs
These are small rolls with meat filling. In fact, these are the same dumplings, but in a simplified version. Shtrumby can be boiled in salted water or fried.
4. Volgograd region: blackberry jam
Blackberries grow in the South, they are sweet berries that come in a variety of colors from white to deep purple. The berries are eaten both raw and as a filling for pies, jams, compotes, etc. One of the traditional types of preparations for the winter is blackberry jam.
5. Republic of Kalmykia: jomba
Kalmyk tea is an ancient drink, which, in addition to tea leaves, includes milk, butter or mutton fat, pepper, bay leaf and other aromatic and spicy spices. It is drunk not sweet, but salty. Jomba was believed to help nomads travel long distances, as this drink is highly nutritious.
