Irkutsk
Ulan-Ude

Blagoveshchensk
Chita
Yakutsk

Birobidzhan
Vladivostok
Khabarovsk

Magadan
Yuzhno-Sakhalinsk

Anadyr
Petropavlovsk-
Kamchatsky
Moscow

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EastRussia is not responsible for any mistakes in the translated text. Sorry for the inconvinience.
Please refer to the text in Russian as a source.

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What drinks prefer to drink in the Far East

To quench thirst, restore strength and strengthen health - such properties should have drinks for residents of the Far East, where the harsh climate makes you strong and strong. Tea was the main drink of the Far Eastern peoples. It should be herbal, very strong and often without additives, even without sugar. However, the peoples of this territory have other drugs.

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PASSIONS ON KUMYSU

The inhabitants of Yakutia are big fans of sour-milk drinks. The most popular is koumiss. It is made from mare's milk and is kept in a special leather vessel - simimir, made from the skin of a horse. The quality of this drink depends on the leaven. To her mare's milk is added, cooled boiled water, shaken until the foam is formed. Kumys is produced by fermenting fermented milk products, which is why the drink is periodically shaken. This helps to convert milk sugar into alcohol, carbon dioxide and lactic acid. Mass left to wander in a warm place for 7-12 hours. For a better result, a dry tendon of the front leg of the horse is laid.

A cooling milk drink, which is ideal for a hot Yakut summer, is called a whiskey. Unlike koumiss, it is made from cow's milk. First, boiled cold water add sour cream, spore and a spoonful of sugar. Then the mass is whipped and left to ripen for eight to ten hours. When the bubbles appear on the surface, the drink is again driven in and left for another two to three hours. Finished byyppah filter and serve in small glasses. And from the fermented solution of rye or barley flour, a bream is prepared. Do not mind drinking yakut tea and regular tea with milk.

From flour and dairy products Yakuts cook a thick mass - salamate. Milk is first brought to a boil, then add flour and sour cream into it, and when the mass boils again, fill it with butter and salt. There is a more sweet drink in this nation, which is called kuerchekh. It is made of cold cream or sour cream. To them add cranberries and granulated sugar, and then whisk all the ingredients in a lush and firm foam. This delicacy is stored for no more than two hours, so the hostess does not cook it in large quantities.

CORRIDORS, ACRONYMS AND FAIRY TALES

In the Khabarovsk Territory, the Nanais are still preparing jelly, which is called boda. It is made from a decoction of rice, pearl barley, oatmeal or millet. To taste add red caviar. This drink strengthens the immune system, and some allow improving digestion. It is drunk at any time of the year, however, in the summer heat, the Nanais prefer birch sap and cowberry. Another drink - sodoro - is prepared from acorns. They are roasted to a powdery state and added to the tea. From this it turned out to be bitter and nutritious.

The firm drink, like that of the Yakut people, did not exist among the residents of the Khabarovsk Territory, so a year ago they decided to create it. Before the Eastern Economic Forum, the barman Yegor Sirotin from the Far Eastern capital was puzzled by this issue and in search of a solution turned to the legends of indigenous peoples. After reading dozens of stories and stories about hunters and fishermen who were preparing drinks for themselves, he created several options and settled on three: kusun - based on cranberries, haha ​​- based on blueberries and ecteoktoni - on the basis of sea-buckthorn. All names were taken from the Nanai language.



- Beverages were used as a basis for drinks. They made syrups and extracts, and then, by selection, mixology added various taiga ingredients, such as Eleutherococcus, Schisandra, Chagu. At the forum, our drinks enjoyed great success, so we decided not to forget about them and chose kusun for further promotion, as the most delicious, successful and interesting by the combination of ingredients, "said Yegor Sirotin.
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In translation from the Nanai Kusun means strength, energy. Legend has it that a well-aimed hunter and a successful fisherman, Mergen, decided to kill the devil-ambu, but while he reached his cave, he was completely exhausted. When the enemy left his refuge, the hunter remembered the wonderful drink that his mother had given him. I took a sip from the flask, immediately gained strength and killed the devil.

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Kusun is made from cowberry, lemon juice, birch mushroom - chaga, thyme and Schisandra. Now this beverage is being prepared to be produced on an industrial scale. For this reason, it was necessary to replace Schisandra, which can cause allergic or other reactions, for infusion of hibiscus - another Far Eastern wildcorn. The initial taste of the drink remained practically unchanged.

IN TREATMENT OBJECTIVES

The indigenous inhabitants of the Magadan Region - Koryaks - prefer the Morse from cowberries and tea. He can drink several times a day in a snack with salted or smoked fish. Other peoples - Evenki - prefer tea with deer milk or salt. As more tonic and medicinal drinks, they brewed flowers, leaves and rose hips, and also ivan-tea.

Residents of Chukotka like simple tea without additives or meat broth. It is he who becomes the only source of water during a long winter night or blizzard. The same drink was quenched by thirst and shepherds, since it was believed that a person who did hard work should not drink raw water.

WITH HIGH DEGREES

In Kamchatka make tincture on birch buds, rowan berries, willow leaves, dog rose and borschivik. All ingredients are poured with alcohol, insist for a month. Drink her only ten drops a day. This drug strengthens the immune system. In general, traditional alcoholic drinks in the Far East are used as a drug, so do not consume them in large doses: they are all made on the basis of medicinal herbs and medicinal roots for medicinal purposes. The most popular such drink, which can be bought in the store - "Ussuri Balm". Even its name indicates health goals.

Photo: Xenia Murzina.