Khakass cuisine

Food, cooking

Food Khakass consisted mainly of dairy, plant products and baked bread. Their name is a large list. Khakases widely used various dairy products. Fresh milk, both raw and cooked, was a child's food. Adults used it in less quantity. Everyday drink for everyone was ayran - sour, fermented milk. It was distilled into milky vodka (araka) to get the curdled mass (aarchy), which went into food in a variety of forms. From it did sour cheese (hurut) and raw (ni4ipo). They were dried and stored for a long time in large quantities. From fresh boiled milk with the addition of yogurt, sweet fresh cheese (pyslah) was prepared. From milk received sour cream, cream, butter, cottage cheese and other products. The oil was stored in a special container (including birch bark) or in containers made of peritoneum. On the sour cream prepared porridge (potha), which was a favorite dish. The quantity and quality of dairy products largely depended on the soundness of the family.

Source: Butanayev V. What they ate in the old days

Baked bread, flour and cereals were common. Khakases knew how to cook bread vodka (asararazy) and kvass (kymys). A daily hot drink was a brick (tiled) tea with milk or sour cream; Many consumed tea from wild herbs (bédan, white-head, stalks of lingonberry, strawberries, currant branches). In a constant diet included potatoes, as well as some types of vegetables (cucumbers, carrots and cabbage). From wild edible plants harvested for future bulbs sarans and tubers kandyk, wild garlic, field onions and garlic. They gathered raspberries, lingonberries, blueberries, strawberries, currants, wild cherry, gooseberries and other berries. Specially harvested pine nuts. At all did not eat mushrooms. Many dishes and ways of cooking Khakases were borrowed from the Russian folk cuisine. This is most true of bread products. From the Siberian peasants they learned to bake bread, pies and kalachi, make pancakes, noodles, fry meat, etc. The names of many dishes were included in the vocabulary of the Khakass language. In turn, the Russians borrowed some dishes of Khakass cuisine.

Source: Butanayev V. What they ate in the old days

The main food of Khakassians, as well as other cattle-breeding peoples of Southern Siberia, served in winter meat, and in summer milk dishes. For the winter, meat was prepared - (sogym). In each farm, a horse was cut and about 30 sheep. The horses were slaughtered in the manner of Chulumbep - by knifing the neck, under the first cervical vertebra. For a sin it was considered to cut a throat to an animal or to kill it with a blow of the ax's ax in the forehead. However, by the beginning of the 20th century, under the influence of Russian peasants, these methods die. The bones of the carcass were dismembered with a knife over the joints. Breaking them was forbidden: if the bones are broken or cut, then the owner will not be happy and the cattle will be transferred. This custom reflects the belief, known to many peoples, in the revival of an animal whose bones are kept in perfect order.

Source: Butanayev V. What they ate in the old days

Khakassia cuisine, undoubtedly, will seem to exotic representatives of peoples who have developed other cultural traditions. Khakas have a delicacy as a sausage harta, made from the horse's rectum, to which a little meat was added. Ready-made sausage chips served in a cooled form, cut into rings. During the slaughtering of cattle, the hyman sausage was also made. The stuffing was a fatty meat crushed with a scab, together with Khaza - the inner fat of a horse. Adding onions and peppers, stuffed the gut with the ready stuffing. Fat of the horse does not freeze, so hymu ate, holding vertically, so as not to spill the delicious liquid. Khyima is an honorable dish. One of the most favorite festive dishes and today remains the blood sausage of khan-sol. It is necessarily cooked when animals are slaughtered (but not pigs, perhaps because the pig is a relatively new animal for the Khakassians: the pigs began to breed only at the end of the 19th century).

Khakases in a yurt for making blood sausage. Ulus Kapchalsky. 1912 N.V. Fedorov

The most common summer drink of Khakass was Ayran, made from sour cow's milk. Ayran was kept in large tubs (Saban). Its importance in the diet of Khakas is difficult to overestimate. The Khakas themselves say: "All the health of the people from ayran." It's a wonderful drink. It quenches thirst and hunger. They are treated to anyone coming into a yurt, they use it for ritual purposes. Ayran was distilled into milky vodka - araka. The Khakas had several kinds of moonshine machines. The oldest was the Khazan-hahpah. It consisted of a large cauldron, installed on a tripod (ochyh). The airan was poured into it, the top was covered with a wooden spherical cover (hahpah), there were two holes in the lid where curved wooden pipes were inserted, the other end rested against two cast iron jugs standing in a trough with cold water. Before the water in the trough heats up, one ayran kazan fully managed to overtake.

Preparation of araki in the yurt of Ilya Tazmin from seok ah-hask. Ulus Kapchalsky. 1912 N.V. Fedorov