In Yakutia, cattle slaughter is in full swing now. Tables of locals are abundantly spread a variety of delicacies. News.Ykt.Ru editors offer a selection of traditional dishes of Yakut cuisine

Blood sausage – Khaan

Yakuti cuisine1

Khaan is cooked from fresh beef or foal blood, filling the intestines with it. Since ancient times, two types of blood sausages have been known: delicious - subai and the so-called "black" blood. During slaughter of cattle, they let the blood stand. The upper liquid part is subai, and the lower one is “black” blood.

Subai sausage is tastier and softer, smoother, lighter in color. Sausage from the "black" blood is thicker, darker in color, less tasty. The taste of blood sausage also depends on the composition: the amount of blood, the fat content of the intestine. Sausage made from carefully processed blood is especially delicious, the blood is poured into the colon. Sausage from the blood of a foal after cooking turns white or cream-colored.

Cook khan in a large saucepan. Frozen khaan must be thawed a little, let it thaw before cooking.

Khaan is dipped in salted hot water and boiled over low heat. It is necessary to constantly monitor the cooking process. With rolling boil, the sausage can burst, then all the blood will spill out of the case.

During cooking, the sausage must be carefully turned over. The readiness of the dish is determined by pressing with a finger. If at the same time there is a thickening of the blood, it is already possible to slightly pierce with a thin tip of a fork or knife. If it is not blood that flows out, but transparent fluid, you can pierce it in different places deeper. It happens that some part remains raw.

After making sure that it is fully cooked, khaan must be pulled out immediately, put on a large dish, then you should cut off the string. The knives must be sharp, otherwise the shape of the cut circle will collapse.

Boiled meat - Yuos tardar

Yakuti cuisine2

Right during the slaughter of the foal, the meat between the lungs and the stomach (diaphragm) should be separated. Үuos tardar is a whole part that does not need to be cut, like other parts of the body. It is soft and has fatty streaks. By tradition, the meat is boiled on the spot and treated to everybody.

Brains: fried, boiled and raw

Yakuti cuisine3

The brain was consumed fried on fats and cooked in low water with the usual seasonings for meat.

Giblet soup - Is miine

Yakuti cuisine4

You need to scrape off the mucus from the giblets, rinse thoroughly, changing the water 4-5 times, and finely cut. The meat is cut into small cubes. Put giblets and meat in a saucepan and pour water. You need to cook on low heat for a little over an hour, add potatoes and vermicelli.

Is miine is poured with “seliei” - milk with flour. Traditionally it is served with fresh green onions.


Yakuti cuisine5

The liver (beef or foal) is cut into slices, salted, pepper and fried until half cooked.

The half-cooked liver is wrapped in a film of internal fat (itir) and fried on both sides until cooked.

Yakut-style sausage – Simii

Yakuti cuisine6

Meat (beef) and offal (intestines, liver, lungs, heart, peritoneum, diaphragm) are mixed with onions and boiled rice. The intestines are salted, washed several times with water, turned out, thoroughly cleaned and washed again.

The large intestines are stuffed with minced meat, the ends are tied with a thread, boiled. Serve hot.


Yakuti cuisine7

Kharta - boiled intestines of a foal, fat inside. Serve hot as a main course, and cold as an appetizer. Incredibly useful product in terms of vitamins and minerals.

Beef tail

Yakuti cuisine8

Beef tail dishes are very useful, especially for people who recover from fractures and have joint problems.

The tails, which need only to be thoroughly washed, are cut into pieces and put in a saucepan with whole carrots and onions. Then you need to bring the broth to a boil, remove the foam and reduce the heat to a minimum. You need to cook for 2.5 hours. When the meat is well separated from the bones, you need to slightly pour out the broth, add finely chopped garlic and freshly ground black pepper to it.

Also, according to tradition, beef tails are used for cooking jellied meat and stewed with vegetables, adding fragrant herbs and chili peppers.


Yakuti cuisine9

Tansyk is cooked from raw minced meat (foal), chopped interior fat of the peritoneum, which has many properties that are beneficial to the human body. Add garlic and spices. Using plastic bags, sausages are formed and sent to the freezer for several hours.

Oyogos (boiled meat)

Yakuti cuisine10

Breast (foal or horse meat is best) is boiled until light or slightly pinkish liquid appears when pierced with a fork.

After that, the meat is cut into portions (with a bone), served hot or cold.

Stroganina from foal and liver

Yakuti cuisine11

It is prepared in the same way as stroganina from frozen fish. The well-frozen foal meat (pulp and some fat without veins and films are best) is cut into small pieces with a sharp knife and served with salt and black pepper. The liver is also cut into thin chips and served with spices.

Bone marrow – Silii

Yakuti cuisine12

The bone marrow can be eaten raw, but it will be tastier when boiled, and you can also bake it in the oven. The richest and healthy broth with an incredible taste is obtained from bones with bone marrow.

The bone marrow is considered an energy accumulator, it contains a lot of omega-3 fats, essential amino acids, iron, vitamins and minerals.

Boiled beef tongue

Yakuti cuisine13

In Yakut cuisine there are many recipes for dishes from the tongue. But many prefer to simply boil it with spices. And then cut into thin layers and serve as a cold appetizer.