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that helps to survive
Find out how unusual and diverse is the Yakut cuisine
Yakuts are a people who lived and live in very harsh conditions. For almost 9 months, ancestors had to struggle with cold and hunger from morning to night. That is why a special attitude to food has been preserved until now.
Yakuts are a people who lived and live in very harsh conditions. For almost 9 months, ancestors had to struggle with cold and hunger from morning to night. That is why a special attitude to food has been preserved until now.
People say, you can make dumplings in America, you can make pizza in Russia, you can eat sushi in New York and you can make borsch in Italy. However,you can make stroganina only from Yakut fish, that can be catched only in Yakut rivers. The northern people filled the shortage of vegetable fats with fish cuisine.
People say, you can make dumplings in America, you can make pizza in Russia, you can eat sushi in New York and you can make borsch in Italy. However,you can make stroganina only from Yakut fish, that can be catched only in Yakut rivers. The northern people filled the shortage of vegetable fats with fish cuisine.
The first thing you should try when you come to Yakutia is stroganina. The freshest frozen raw fish. Muksun, broad whitefish, omul and Siberian white salmon are used usually for this dish.





The fish is cut into thin slices or cubes, flavored with seasonings and served cold.
The fish is cut into thin slices or cubes, flavored with seasonings and served cold.
Unlike other nations, the Yakuts never throw out entrails when cooking fish. Using a small lateral incision under the gills, they pierce the swim bladder and take out the bile. That's all. You can cook a rich soup from the crucian carp, you can fry them, having previously put boiled rice inside. Although these dishes belong to a more modern cuisine, they occupy a special position in the national menu.
Unlike other nations, the Yakuts never throw out entrails when cooking fish. Using a small lateral incision under the gills, they pierce the swim bladder and take out the bile. That's all. You can cook a rich soup from the crucian carp, you can fry them, having previously put boiled rice inside. Although these dishes belong to a more modern cuisine, they occupy a special position in the national menu.
The basis of the Yakut cuisine is, of course, meat. It is complemented by fish, venison, fowls, dairy products, by-products and berries. In the 17th century, with the arrival of the Russians, flour dishes were added to the cuisine. Meat and fish are used very often raw and, moreover, only in winter.
Khaan – blood sausage. It is made from fresh beef or horse blood, filled into guts.
Since ancient times, there are two types of blood sausages: delicacy - subai and simple, so-called "black" blood.
Especially appetizing is a sausage made from carefully processed blood, filled into
a large gut.
The life of the Yakuts is unthinkable without a horse. Despite frosts, snow and poor nutrition, the Yakut horse feeds more than 400 kg of live weight, of which meat and fat make up more than 80%. Compared to other breeds, the Yakut horse has exceptionally high adaptive qualities, the thickest skin, thicker and longer hair. That is why it is perfectly adapted to the harsh climatic conditions of Yakutia.
Foal dishes also have their own unique recipe, handed down from generation to generation. People preserved different ways of cooking various dishes from it.
Kumys prepared from mare's milk gives people special strength.
Kharta - ubaһa iһe - guts. All Yakuts and visitorsa iһa iһe - guts. All Yakuts and visitorse - guts. All Yakuts and visitors of Yakutia, one and all, love it. Kharta can be eaten cold, it is believed that the cooled kharta is even tastier. Gut should be thoroughly rinsed and cook over low heat for a long time.
Giblets soup – Is'miine – is a common dish with
a specific peculiar smell and taste. It is cooked
for a very long time, languishing in a pan for hours. For density, "saliey" is added to the soup, i.e. flour diluted in the same broth.

Kerchekh – one of the favorite traditional dishes, and it resembles a common whipped cream. It is usually served for breakfast instead of butter for scone or bread. You can also try frozen Kerchekh with berries. It is popularly called "martyshka".
Kerchekh – one of the favorite traditional dishes, and it resembles a common whipped cream. It is usually served for breakfast instead of butter for scone or bread. You can also try frozen Kerchekh with berries. It is popularly called "martyshka".
Recipe
This dish has a very simple recipe without a variety of hard-to-reach ingredients. You will need cream or country sour cream with fat content of 20%, 35%. If you get very fat cream, you can dilute it with milk. The main secret of excellent Kerchekh lies in the technique of its preparation. To make it you will need a deep dish. Prerequisite: it is necessary to use a whisk. Yakuts call it "ytyk", i.e. "respectful". It is necessary to twist a whirk closer to the surface, without lowering it to the bottom of the dish. Then the cream, mixing with air, forms a milky-air mixture. You can add berries to taste. Enjoy your meal!
In addition to the most popular berry syrups, koumiss and byppakh, the Yakuts will offer you an exclusive and healthy drink – kuchu chey, made from willow herbs. It is also prepared according to a special recipe, preserving the natural taste, vitamins and healing properties.



Thick pancakes -"Alaajy" were borrowed by the Yakuts after joining to the Russian State and became a favorite dish often used in performing various rites. It is believed that the smell, which comes in the process of frying, cleans the house.
Thick pancakes -"Alaajy" were borrowed by the Yakuts after joining to the Russian State and became a favorite dish often used in performing various rites. It is believed that the smell, which comes in the process of frying, cleans the house.


The main advantage of the Yakut cuisine is natural, environmentally friendly local products that are in demand in the best restaurants of the country and the world. Not all but a few know Yakut cuisine. But everyone who tries it at least once will forever change his outlook about unique northern gastronomy.
The main advantage of the Yakut cuisine is natural, environmentally friendly local products that are in demand in the best restaurants of the country and the world. Not all but a few know Yakut cuisine. But everyone who tries it at least once will forever change his outlook about unique northern gastronomy.
During the "Winter Starts in Yakutia" Festival you can get into a real gastronomic fairy tale.
Presentation of the best dishes of the Yakut cuisine, peoples of Siberia, the Arctic and the Far East at the "Taste of Yakutia" Festival has been held already for the fifth year. And during this time, the level of participants is getting higher and higher, and the festival's scope is growing. Here the best restaurants compete in the preparation and presentation of dishes of the peoples of the North. Usually, this festival is held on a very large scale, since the fine art of the northern cuisine does not leave any gastronome indifferent.
Longrid prepared by:
 Sardaana Syromyatnikova
Maria Nikitina
Maria Udovkina

Translated:
Savina Danilova

Photo:
«Chochur Muran Ecological and Ethnographic complex
Visityakutia.com
Yablor.ru

Video:
Most Media Children's Studio
Hunting and Fishing in Yakutia

Technical implementation:
Advexus Agency
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