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Specialties of the Yaroslavl region: Pereslavl whitefish, Vyatka cucumbers, cheese and monastic bread

Specialties of the Yaroslavl region: Pereslavl whitefish, Vyatka cucumbers, cheese and monastic bread

The royal herring, cheeses and famous pickles is the pride of local cuisine.

Some of this former magnificence goes to modern tourists.

Yaroslavl cuisine is rich in fish.

The Volga fish riches of Yaroslavl gave birth to many recipes, only “everyday”, which are being quickly prepared, recipes In the past centuries, Yaroslavl soup has existed three: black — with pepper, cinnamon and cloves, yellow — with saffron and white — with onions. And today, almost every restaurant in Yaroslavl serves pike soup and dishes from the Volga pikeperch, or bersha.

Smoked as well as stuffed pike perch cooked according to old recipes is especially popular with tourists. But if pike and perch are found in other regions, the famous Pereslavskaya whitefish — only in Pleshcheyevo Lake, it is not surprising that this fish decorates the emblem of Pereslavl-Zalessky. In the days of Tsarist Russia, whitefish from Pleshcheyeva Lake was included in the coronation lunch and on the menu of the Tsar’s table and was called her only the royal herring.

It was forbidden for commoners to catch her.

Now the Pereslavl whitefish is listed in the Red Book of the Yaroslavl region, it is almost not caught, it is very rare to find it in the menu of restaurants (local people are advised to try their luck in Botica Petra), and in the market under the guise of Pereslavl sell imported — for example Rybinsk. It is considered that it is easy to check the “fake”: the local side line should bend upwards in the local area and not run perpendicular to the gills, like in other types of frizzles.

In Pereslavl-Zalessky, they say that whitefish degenerates: in ancient times it was up to 30-35 cm long, and now rarely reaches 20 cm.

Another local pride of the past centuries — cheeses.

Yaroslavl Province for many years was the most cheesy region of the country, by the end of the XIX century there were more than 300 cheese producers in it.

It was here that a special breed of cows for cheese making was bred — Yaroslavl, its milk is particularly rich in protein and has a high fat content. Cheese in the Yaroslavl region and do today.

And the cows are grazing. But to this day, alas, not a single old cheese factory has survived, and little is known about the recipes of Russian cheesemakers of the tsarist times. Some of them are now trying to revive in small craft cheese factories.

One of the most famous is the Maria Koval cheese factory, which often hosts guided tours.

Famous salted Vyatka cucumbers more fortunate — the old recipe has survived to the present day in almost unchanged form. Cucumber fishing is known in the village of Vyatka since the 1860s. In the old days, the best cucumbers (and they are special here — small, “pot-bellied”) were delivered from there to the royal table and shipped all over Russia — they were put into carts, shipped to large cities and sold both fresh and salted, not by weight, but by piece .

In Vyatka it was customary to pickle cucumbers not only with garlic and dill, as everywhere else, but also with pepper, oak and currant leaf. Vyatka cucumbers could be found in a variety of old local dishes.

Local cucumbers continue to be engaged today. With them, for example, they baked and baked rye patties, and earlier they were also stewed in milk along with onions and garlic.

The combination of incompatible ingredients in principle has always been in use in the Yaroslavl province.

In addition to numerous pies, which sometimes look like real works of art (there is even a lamb shape), another popular type of baking, and today attracting tourists — monastic bread. As before, it is baked in many monasteries.

With spicy herbs, which are growing here, as well as vegetable and fruit additives. In the post — lean.

The most unusual is bread with beets — it is pinkish.

The peculiarity of the Yaroslavl cuisine is the abundance of spices and herbs, they have been used in a large number of drinks for centuries, soup, roasts, sweets.

This tradition has remained until now.

And today they love to replace coffee and tea with chicory and willow tea, the latter being fermented and granulated.

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