The cuisine of different nationalities is not to everyone’s taste. Sometimes one appearance is enough to be scared. And if you also know the composition, then you can get a portion of disgust. Similar dishes can be found in the former official and unofficial Soviet Republics.
And here are just a few of them.
Outwardly, the Moldovan chigir resembles homemade cutlets and even has a pleasant aroma. At least if you don’t know the recipe. After all, for cooking they take all the pork entrails – from the liver to the intestines – they cut it, boil it, and then fry it in a pan.
Something similar is the Bashkir khoshkhonog, which takes more than a day to cook. This is because mutton or horse intestines need to be pulled out, turned out, washed, and then boiled until the tissues soften. If you want to surprise your guests, then you won’t find a better dish.
But it is rather difficult to call the Kyrgyz chak-chak vile, because it is quite a tasty and pleasant sweetness. But only honey, cottonseed oil and horse fat are used to prepare the national dish.
Buryat fern salad can be found today. True, only in expensive restaurants, since it is considered a local delicacy. Previously, it was eaten more often, since the fern improves metabolism. But before cooking, it needs to be soaked for two days.
Lampreys, popular in the Baltics, taste like chicken. However, do not forget that these marine worms are parasites that feed on fish blood. But this did not stop the Balts from preparing a festive dinner from lampreys.
Well, let’s finish with the Mongolian banshtatsay, who successfully migrated to the USSR. Initially, strong brewed green tea was simply added with milk, salt and fat. Later, dumplings were added to this brew. It is unlikely that there will be many who want to taste such a brew.
Have you tried any of these dishes? If yes, what is your impression?
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