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Rich borscht, fresh cheese,
seasonal dumplings
and fragrant shish kebab:
a unique symbiosis of Kuban cuisine
The Krasnodar region unites many nationalities, and this culinary "cauldron" undoubtedly mixes the traditions of all representatives of peoples who have ever lived in our region. For example, Kuban borsch is inseparable from Ukrainian garlic dumplings, and Caucasian shish kebab is served with Georgian sauce. If you add the freshest cheese and chilled wine to this gastronomic variety, then 7.5 million hectares of the Krasnodar Region can accommodate the diversity of many national cuisines. We will taste only some of them, but we will leave the rest for you to study independently.
Kuban borscht
This dish was brought to our region by Cossacks who moved from the Zaporozhye Sich. Thick, rich meat broth combined with local vegetables, seasoned with bacon and herbs satisfied hunger at any time of the year. In Kuban, the traditional lunch certainly began with borscht, this tradition is preserved even now. With the first dish, it is customary to serve garlic, bread dumplings, crackers, and add sour cream to the liquid. Kuban borscht inherited the cooking features from his grandfather – Ukrainian borscht, but added several features. For example, the color of our dish is from golden to red, because for it the housewives use a special "borscht beet" - pink with white veins, or soak scarlet "vinaigrette" beet. Another trick cooks call the need to grind lard with garlic, salt, onion and herbs, and then add the resulting dressing to an almost ready dish. It is better to eat Kuban borscht not earlier, an hour after cooking, so that it has time to infuse and gain taste and aroma. Kuban borscht is now offered by many restaurants of the regional capital and the main tourist centers, so you have the opportunity to try one of the favorite dishes of the Kuban Cossacks.
Vareniki and khinkali
It would seem that these two dishes should be the same in taste – a combination of dough and filling. But they are very different, as is the history of their arrival in the Kuban. Researchers are inclined to believe that the recipe for cooking dumplings was also brought to our region by the Cossacks. The tradition of quickly wrapping fresh stuffing in dough, boiling it and serving it on the table saved both during military operations and on ordinary days when it was necessary to set the table for a large family. Fillings for dumplings differ seasonally, for example, in summer fresh berries are held in high esteem: strawberries, cherries, currants, in winter – boiled potatoes with onions, mushrooms, meat, herbs, cheese. By the way, there is a tradition in Kuban, one or more dumplings in the party are appointed "happy", pepper, coins or other small objects are put in them as a filling. As for khinkali, this dish came to us from Georgian cuisine and is especially popular in the Sochi area, as the place closest to the border with Georgia. Khinkali is prepared according to a classic recipe or fried. Minced meat for a traditional dish is prepared from pork and beef, less often lamb. There is a whole ritual of eating them: you need to hold the "leg" of the khinkali with your fingers, while biting the base. But be careful! The broth can be hot, so as not to get burned, it is better to bite the dough and wait a couple of minutes until the broth cools down a little. We recommend you to try national sauces with this dish. We promise that once you have tasted khinkali, you will want to taste them even once!
Shish kebab
Perhaps, no celebration can do without this dish in Kuban. Meat is cooked on an open fire or in a tandoor in most restaurants and cafes located in the Krasnodar region. In many ways, such popularity of fried meat is due to a large percentage of Caucasian peoples living in the Kuban. But is it only this? Admit it, how often can you safely pass by the aroma of shish kebab that spreads along the seaside embankment, or do you not drool at the sight of pickled mushrooms or shiny trout crackling on the grill? Everything is fried in the Kuban. The locals have learned this from the numerous nationalities of the region: meat, fish, vegetables can take their place of honor among the hot coals and soon turn into the main dish of the evening or a warm salad, or become an appetizer. Shish kebab in Kuban is served with various sauces: adjika or tkemali, white-from sour cream, herbs and nuts, homemade ketchup, garlic, sweet pomegranate or cherry sauces, and also necessarily with a large number of chopped fresh vegetables and freshly baked tortillas. Moreover, pay attention to the fact that these" satellites " of shish kebab are often not registered in the menu and are served as a traditional accompaniment of the dish.
Cheese and wine
The perfect gastronomic combination at any time of the year. It can be either an appetizer or a harbinger of main dishes, or an independent element of any table. Circassians, who learned how to make smoked cheese, are considered to be the legislators of the cheese history in the Kuban. It did not spoil for a long time and was food for male hunters. Now, according to similar technologies, cheeses are produced in foothill and mountain areas, where you can always find fresh suluguni, chechil and brine cheese in farms. And in the central part of the Krasnodar region, they are actively learning the secrets of European cheese making. Local producers are already known far beyond the region for high-quality cheeses made using Greek and Italian technologies. Kuban ricotta, camembert, mozzarella, caciotta, brie and scamorza will not leave cheese gourmets indifferent. If you put pieces of fragrant cheese on a plate, season with nuts and honey, and then accompany it with fragrant chilled Kuban wine, then you can fully inhale the feeling of vacation. Close your eyes and just imagine... although no, get ready and come to the hospitable enogastronomical complexes that Kuban is so rich in. The European level combined with Russian prices and the highest quality-why fly abroad if all the best is already available in the Krasnodar region!
Kuban cuisine is rich and diverse. Once caught in its network, it is very difficult to get out, and why…