TOP 10 unusual Ural dishes. Part 2

Despite all its severity, the Russian north is generous with unique natural resources, among which all kinds of plants occupy a special place. Northern Cloudberry is the real personification of the harsh climate. This plant feels great only in the cold and has been used since ancient times for harvesting for the winter.

Moreover, the berry was canned without any preliminary preparation. Whole fruits were simply poured with a special solution and left in an oak barrel. This made it possible to preserve the original taste and nutrients until the next harvest.

It was this ancient recipe, which was created back in the 11th century, that formed the basis of soaked cloudberries, which today can be tasted while traveling in the Urals.

This way of processing berries is a great alternative to jam. The food is sweet and healthy. A special recipe allows you to keep the product intact for a long time.

Another amazing product is Petrovsky sauerkraut. The recipe for this dish was developed by several enterprises in the Urals at once. Manufacturers have created a lean dish that can be an excellent decoration for both everyday and festive tables.

The unique property of "Petrovskaya" cabbage is that it does not oxyderate during natural fermentation. At the same time, without requiring the use of vinegar.

Gourmets can choose from several options for treats - according to the classic recipe, with a block, with sweet pepper.

This name was given to the recipe for a reason. The fact is that Peter I was a real admirer of sauerkraut. This dish was served to the imperial table almost every day.

And, of course, it is difficult to imagine the cuisine of the peoples of the north without fresh venison. Reindeer meat has a unique taste, special composition and nutritional properties. Yamal venison is digested much easier than other types of meat, including dietary meat.

Deer meat from the Yamal tundra is considered game and today it is one of the most exquisite delicacies. While for the indigenous northern peoples, this product is quite common.

A huge number of unique dishes are prepared from venison. It is noteworthy that this meat did not go on the free market until the 19th century. Until that moment, people hunted venison on their own and used it for natural exchange.

In the XX century, the extraction and processing of this product was reduced due to constant wars and crises. And on the eve of the millennium, the industry began to gain momentum again. Today in the Urals there is an opportunity to taste smoked, uncooked smoked and dried venison delicacies.

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