Traditional dishes of the Old Believers of the village of Kamskoye, cooked in a Russian oven. Traditional cuisine of the Old Believers of Transbaikalia

For cheesecakes and sweet pies being prepared butter dough, for kulebyak, pies and pies with salty fillings - unsweetened.

Fatty dough is prepared without baking powder, and less fat dough is prepared on soda and ammonium. For a more complete release of carbon dioxide from soda, tartaric, citric or lactic acid or lemon juice is added to the dough. If sour dairy products are placed in the dough - sour cream, kefir, yogurt or acidophilic milk, the amount of acid should be significantly reduced or not added at all.

In order for the dough not to become oily and not lose its plasticity during molding, it should be prepared from chilled products in a room whose temperature does not exceed 15-17 °. Kneading the dough is done in different ways, depending on the quantitative ratio of the products.

Dough with a lot of fat is kneaded in the same way as shortbread.

When making a less fatty dough, beat the sugar with butter manually with a spatula or mechanically for 6-8 minutes. Gradually add eggs mixed with sour cream and continue beating for another 6-8 minutes. Then add flour mixed with soda, and knead the dough very quickly (15-20 seconds).

When making dough of a weak consistency, first of all, pour water into the dough mixer, in which you first dissolve the acid, add salt, sugar, sour cream and mix these products. Pour half the flour and knead for 3-4 minutes; then add the oil previously softened to a plastic state and the rest of the flour mixed with soda or ammonium. Knead the dough quickly, for 10-20 seconds.

When manually kneading the dough, first of all pour liquid into the bowl, and put the rest of the products in the same sequence as with mechanical kneading. You can knead the dough on the table by pouring flour on it with a mound and making a funnel in it. Pour liquid products into this funnel and quickly knead the dough.

LIQUID FRESH DOUGH (BATTLE) SALTED

Grind egg yolks with vegetable oil, add milk (or water), in which salt was previously dissolved. Pour in the sifted flour, stir well, and then add the beaten egg whites and stir lightly again.

This dough is used in the manufacture of some dishes of fish, poultry, deep-fried vegetables in dough.

Flour 1000, eggs 1233, refined vegetable oil 50, milk or water 1000, salt 25.

LIQUID FRESH DOUGH (BATTLE) SWEET

Grind egg yolks with sugar and salt, add sour cream, and then pour in cold milk. Pour in the sifted flour, mix well, add the beaten egg whites and mix again.

This dough is used in the manufacture of some sweet dishes: apples, berries in dough, deep-fried.

Flour 1000, eggs 1000, sour cream 250, milk 1000, sugar 150, salt 10.

BAKED PIES FROM FUN UNLEALED DOUGH

Prepare fresh sweet dough. To make the products crumbly, this dough should be prepared with the addition of baking soda and citric acid. For a more even distribution of baking soda in the dough, mix first with a small amount of flour, and then with the rest of the flour and sift. Pour flour into the bowl in which the dough is kneaded, add melange or eggs mixed with sugar, melted butter or margarine, then pour in water, after dissolving the acid and salt in it. After that, quickly knead the dough and cool it at a temperature of 10-12 ° for an hour. Chilled dough is easier to roll out - it does not stick to the table and does not tighten when molding products.

Roll out a rectangular layer 3-5 mm thick and cut out cakes weighing 58 g each with a round recess. Put minced meat in the middle of the cake, connect the edges of the dough, then place the product on a sheet, brush with an egg and bake at 230-240 °.

Flour 3600, table margarine 400, melange 500, sugar 100, salt 40, soda 50, citric acid 50, water 1300; test output 5800; minced meat 2500, melange for lubricating pies 150, refined vegetable oil for lubricating the sheet 25. Yield 100 pcs. by 75

UNLEALED DOUGH CUTTERS

Roll out unleavened pastry dough into an even layer up to 5 mm thick and cut circles out of it; pinch the edges of the circles. Lay pinched mugs on a pie sheet so that they are 1.5-2 cm apart from each other; after that, pierce the middle of the circles with a fork and fill with jam or minced curd, grease with an egg (for cheesecake with jam, grease only the dough, and with cottage cheese - the entire surface of the product) and bake.

For the dough: flour 3600, butter 400, eggs or melange 660, sugar 250, soda 50, citric acid 50, salt 40, water 1300; minced meat 3000, refined vegetable oil for greasing sheets 25, eggs for greasing cheesecakes 200.

BASKET OF UNLEALED DOUGH

Roll out unleavened pastry dough with a layer of 5-6 mm and cut out mugs of the desired size from it with a recess. Place the mugs in metal molds, pressing and firmly pressing the dough to the bottom and walls of the molds. Then pierce the dough with a fork in several places at the bottom of the mold, fill the baskets with dry, not shelled peas or medium-sized beans and bake. Pierce the dough and fill the mold with peas so that the dough does not deform during baking.

After baking, let the products cool slightly, then remove the peas and remove the baskets from the molds.

Baskets filled with meat, fish products or eggs are served as an independent dish and as an appetizer, and filled with vegetables as a side dish.

Baskets of rich sweet dough (shortbread), filled with various berries, fruits and jam, serve as a cake or a sweet dish.

Flour 1910, butter or cream margarine 450, sour cream 220, eggs 280, sugar 55. Yield 100 pcs. by 25

EASTERN CHIP

From flour containing 30-35% gluten, and eggs, knead a stiff dough and after 10-15 minutes roll out a layer 2-3 mm thick. Cut the layer like homemade noodles. Dry chopped chips 40-50 mm long and 5-6 mm wide for 5-7 minutes and fry in a large amount of fat (deep-fried). After that, lay the product on the grid and, when the fat drains, sprinkle with powdered sugar.

Flour 600, eggs 331, flour for dusting 57, ghee for deep fat 346, powdered sugar for sprinkling 69. Yield 1 kg.

CHEBUREKI

From flour, water and salt to cook cool unleavened dough like for noodles.

To prepare minced meat, pass fatty lamb and onions through a meat grinder, season with salt, pepper and add water to the mass.

Roll out the dough with a layer 2 mm thick, cut out the cakes with a round corrugated recess, grease with an egg, put the minced meat in the middle and bend one edge of the cake over the minced meat to make a crescent-shaped pie. Fry in a large amount of fat (deep-fried), serve hot.

For the dough: flour 110, salt 2, water 40; test yield 150; for minced meat: lamb 78, onion 15, salt 1, pepper 0.1; exit 90; deep-frying fat 15, eggs for greasing 2. Yield 240 (2 pcs.).

SOMSA IN KAZAKH

From flour, oil and salted hot water, knead a soft dough. Roll out pieces of dough weighing 100 g into a cake, put minced liver meat in the middle and pinch the edges of the cake over the minced meat on three sides, giving the product a triangular shape, then grease with an egg and bake in an oven.

To prepare minced meat, boil the heart, liver, pass through a meat grinder, add fried onions, peppers and white sauce.

For the dough: flour 70, cream margarine 12, water 20; test output 100; for minced meat: light 90, heart 35, liver 35, onion 15, cream margarine 10, flour 2, eggs 4; exit 115. Exit 200.

CHEESE PATTONS

Roll out very thin cakes from unleavened dough and dry them in an oven.

Put a tortilla in the pan, sprinkle it with grated cheese, cover with another tortilla, pour over with melted fat and bake in the oven.

Flour 50, sugar 1, table margarine 20, water 20, cheese 15. Yield 85.

CAKE WITH MILLET PORRIDGE

Roll out unleavened dough in the form of a cake 1 cm thick, put minced meat on one half of the cake - crumbly millet porridge with sugar, then close it with the second half of the cake, cut the edges of the dough evenly, press firmly, give the product a crescent shape and fry on both sides in oil on frying pan.

Serve hot cakes.

For the dough: flour 30, salt 1, water 10, table margarine 2, sugar 2; for minced meat: millet 10, ghee 2, sugar 4; vegetable oil for frying 16. Yield 100 (2 pcs.).

POTATO PIE

From flour, butter, salt and water, knead unleavened dough, as for noodles. Boil peeled potatoes, dry them and turn them through a meat grinder along with cheese, add browned onions, salt, pepper (to taste). Roll out the prepared dough into a cake with a diameter of 20 cm, put minced meat on it, connect the ends of the dough and pinch.

Put the pie on a sheet, brush with egg and bake.

Cut the chilled pie.

For the dough: flour 60, salt 1, cream margarine 10, water 20; for minced meat: potatoes 75, sheep cheese 30, onion 10, cream margarine 5, eggs 1/10 pcs. Exit 190.

PANCAKES

Beat eggs, salt and sugar with a whisk for 1-2 minutes, add milk, mix and add the sifted flour. With a quick movement of the whisk, knead a homogeneous batter and strain it through a fine sieve.

Pour the finished dough with a ladle into a thin layer on hot, greased pans and fry on both sides so that the pancakes only brown, but do not burn.

Fold pancakes without filling in four; folded pancakes can be fried again. Pancakes can be prepared with any filling: meat, rice, cottage cheese, jam, apples, etc.

When producing a large number of pancakes, it is advisable to use the following method: pour the prepared dough in a large ladle (600-700 g) onto a hot greased baking sheet; lifting the edge of the baking sheet, pour the dough over its entire surface. After one side is browned, place the baking sheet in the oven for 3-5 minutes. Put the finished large pancake on the table, turning the baking sheet over for this. Cut the pancake into even squares, from which to form pancakes, as usual.

Pancakes can be served with butter, sugar, honey or jam.

Flour 40, milk 100, eggs 10, salt 0.5, sugar 3, ghee 2. Yield 100 g.

PANCAKES WITH MUSHROOMS

Bake thin pancakes from unleavened dough for 2-3 pieces. per serving. On the fried side of each pancake, put the minced mushroom and wrap it. Moisten the surface of the folded pancakes with egg white, roll in white wheat bread crumbs and fry in oil on both sides. Place in oven for 5-6 minutes.

To prepare minced meat, chop fresh porcini mushrooms or champignons not very finely or chop them into thin slices and fry with butter. Chop the onion and fry separately. Then combine, add hot milk sauce of medium thickness, as for baked dishes, and raw egg yolk. Mix everything and season to taste with salt and pepper.

To serve, place pancakes on a warm plate or oval dish lined with paper towels. You can decorate with parsley, fried in fat (deep-fried). Serve sour cream in a gravy boat.

Ready-made pancakes 100, fresh mushrooms 100, onion 30 sauce 25, eggs 1 pc., bread crumbs 20, melted butter 15, sour cream 30-40, parsley 10. Yield 225.

PANCAKES BAKED WITH CHEESE AND OIL

Prepare the dough and bake pancakes. Grease the pancake, sprinkle with cheese, cover with another pancake, put oatmeal mixed with butter, and cover with another pancake. Fold the pancakes prepared in this way in half, giving them the shape of a crescent, grease with sour cream and bake in the oven.

Flour 30, milk 70, eggs 10, cheese 15, oatmeal 30, butter 20, sour cream 10, salt 1. Yield 125.

FRIED PANCAKES

Grind the eggs, salt, sugar until smooth, mix with cold water, add the sifted flour and mix thoroughly with a whisk so that the dough is of a uniform consistency, then strain it through a sieve.

Pour a thin layer of dough into a hot cast-iron or iron pan, greased with grease, and fry until one side of the pancakes becomes golden brown.

Put minced meat on the fried side of the pancake, wrap the pancake in the form of a rectangular pie, brush with egg, roll in white bread crumbs and deep-fry.

For minced meat, you can use the fillings used for pies.

For the dough: flour 2000, table margarine 200, sugar 100, salt 30, melange 600, water 4800; minced meat 2500, for breading eggs 500 and wheat bread 1000, deep fat 800.

SIBERIAN PELMENI

Pour the sifted flour on the table with a mound and make a funnel-shaped recess in it, into which pour water mixed with eggs and salt. Liquid (water, eggs) must be taken strictly according to the norm, based on 1 kg of flour 400 g of liquid, and when kneading, strive to quickly mix all the liquid with flour. Knead a cool homogeneous dough, and to facilitate rolling out, let the dough lie down for 20-30 minutes.

Roll out the prepared dough into a long strip 1-1.5 mm thick and 40-50 cm wide and brush with egg. Throughout the entire length of the dough, stepping back 3-4 cm from the edge, spread the minced meat into balls of 5-6 g at a distance of 2-3 cm one from another. Close the balls of meat with the edge of the dough, press the top layer of dough with your hands to the bottom around each ball and cut the dumplings in the form of a crescent with a metal recess 3 cm in diameter. Put the dumplings on a floured baking sheet and put in a cold room.

To prepare minced meat, cut beef and pork or lamb into pieces and pass through a meat grinder, add sugar, salt, pepper, water (18-20% by weight of meat), minced onion and mix everything. Boil dumplings in salted water (for 1 kg of dumplings 4 liters of water, 40 g of salt) at a low boil for 8-10 minutes.

Can be served with dumplings butter or sour cream, table vinegar.

For the dough: flour 330, eggs 23, water 115, salt 6; test yield 450; for minced meat: beef 200, pork 230, onion 40, salt 9, pepper 0.2, sugar 0.5, water 90; mince output 560; eggs for greasing 20. Yield of raw dumplings 1 kg.

PELMENI MOSCOW

Moscow dumplings are prepared in the same way as Siberian dumplings, but they take less dough and more minced meat.

For the dough: flour 260, eggs 23, water 90, salt 5; for minced meat: beef 230, pork 264, onion 48, salt 9, pepper 0.5, sugar 1, water 100; eggs for greasing 20. Yield of raw dumplings 1 kg.

CHINESE Dumplings

Chinese-style dumplings are prepared in the same way as Siberian dumplings, but instead of beef, finely chopped fresh white cabbage is added to the minced meat.

For the dough: flour 330, eggs 23, water 115, salt 6; for minced meat: pork 325, fresh cabbage 176, onion 40, salt 9, pepper 0.3, water 50; eggs for greasing 20. Yield of raw dumplings 1 kg.

FRIED DUMPLINGS

Prepare Siberian dumplings, put in a hot pan with fat and fry until tender. Serve butter with fried dumplings.

Dumplings 230, ghee for frying 15, butter for pouring 10. Yield 200.

DUMPLINGS IN OMELETTE

Wrap the boiled Siberian dumplings in an omelet fried until half cooked and place in a hot oven for 3-5 minutes. Drizzle with oil before serving.

Dumplings 100, eggs 86, milk 20, salt 3, ghee for frying 15, butter for pouring 10.

UZBEK PELMENI (CHUCHVARA)

Prepare unleavened dough, roll it out 1-2 mm thick, cut into squares (30x30 mm), put the minced meat and, turning from corner to corner, connect the edges.

To prepare minced meat, cut the beef pulp into small pieces and pass through a meat grinder. Finely chop the onion. Combine meat and onion, add water, pepper, salt and mix thoroughly.

Boil chuchvara in broth, season with curdled milk, red pepper to taste and sprinkle with herbs.

For the dough: flour 100, water 30, salt 3; test yield 130; for minced meat: beef 110, onion 40, ground black pepper 1, water 30; mince output 180; sour milk 30, red pepper, parsley. Chuchvara exit 370.

BARLEY FLOUR Dumplings

Put salt, barley flour, eggs and melted butter into the milk. Knead a stiff dough, form oblong dumplings from it and cook for 10 minutes in meat broth or lightly salted water. Serve hot to meat dishes or as an independent dish with fresh or sour milk (200 g).

Barley flour 100, eggs 8, butter 10, milk 125. Yield 250.

KNYDLI WITH PLUMS

Peeled potatoes boil, dry, pass through a meat grinder or wipe on a mashing machine. Mix the cooled potato mass with flour, eggs, salt and mix well. Roll out the dough with a thickness of 10 mm and cut circles with a round notch 1. Put a plum (without a stone) on each circle of dough, sprinkle with sugar, pinch and cook in boiling water. When serving knydli pour sour cream. Boiled dumplings can be poured with sour cream and baked in an oven.

For the dough: flour 60, eggs 8, potatoes 100; for the filling: dried plums 80, sugar 10; sour cream for watering 30. Yield when cooking 300, when baking 255

KNEDLIKI

Dissolve egg yolks, yeast, salt in warm milk, mix with flour and beat for 10-15 minutes in a mechanical beater or with a spatula. When the dough is smooth and viscous, cover the bowl with the dough and leave to ferment for 1 hour.

City bun, loaf or white non-acidic bread, not very stale (one-day or two-day), cut into small cubes, fry in a pan with fat, then cool and mix with pre-prepared dough.

Divide the finished dough into pieces weighing 100-150 g and form round buns (dumplings) from them, which are placed on a baking sheet, filed with flour.

Put dumplings into boiling salted water (20 g of salt per 1 liter of water). On high heat, bring the water back to a boil as quickly as possible, then reduce the heat, cover the pot with a lid and cook the dumplings for 5-7 minutes (depending on their size).

Boil products should be in a large amount of water (5-6 liters of water per 1 kg of dumplings immersed at a time), so that they float freely in it.

Remove the finished dumplings from the water with a slotted spoon and immediately drizzle with oil.

Before serving, dumplings can either be poured with cracker sauce, sour cream, jam, or sprinkled with grated cheese or granulated sugar; any of these products can also be served separately with dumplings.

Flour (grains) 500, milk 300, eggs (yolks) 1 pc., Salt 10, yeast 10, city bun or wheat bread 200, butter for frying 50, butter for watering 100.

Dumplings with liver for soup

Butter, stirring, heat to the consistency of sour cream and, whisking with a spatula, add one egg yolk, boiled or fried liver, previously chopped in a meat grinder and chilled, salt, spices and 1/4 part of the city mashed rolls. Beat the mass well for 10-15 minutes, then add the thoroughly beaten egg whites and the rest of the mashed city bun. Form small dumplings from the prepared dough and lower 2-3 pcs. in soup or broth for trial cooking. If the dumplings are boiled soft, then you must also add an egg and a grated bun. Dip the prepared dumplings into the soup or broth not immediately, but as it boils and cook for 2-3 minutes, depending on the density of the dough and the size of the dumplings.

City bun 500, liver 500, butter 150, eggs 5 pcs., salt 10, pepper, garlic, marjoram.

CARROT Dumplings for Soup

Pass the boiled carrots through a meat grinder, put the egg yolks, sour cream and 1/4 of the mashed city bun, beat everything well for 10-15 minutes, then add the beaten egg whites and the rest of the mashed bun; form small dumplings from the dough and cook as described above.

City bun 500, carrots 500, eggs 5 pcs., sour cream, cream or milk 200.

MANTY

Knead a stiff dough from flour, water and salt, shape it into a loaf, divide it into pieces weighing 20 g and roll into thin circles so that their edges are thinner than the middle.

Pass lamb (pulp) through a meat grinder, add finely chopped onion, cold water, salt, crushed pepper and mix well. Lamb for cooking manti is taken fatty. If the meat is lean, you need to add fat tail fat. AT chopped meat you can add garlic.

Put the minced meat in the middle of the rolled circles of dough and pinch the edges of the dough.

Lay the manti on greased grates (kaskany) and place in a cauldron with a small amount of boiling water, close the cauldron with a lid and bring the products to steam for 30 minutes. Serve manti (2-3 pieces per serving), pouring vinegar or sour cream.

For the dough: flour 50, water 20, salt 3; for minced meat: lamb 120, onion 42, lamb fat (fat tail) 4; for watering: vinegar 3% 20 or sour cream 30.

Shanezhki-I got shanzhishshchi out-typically Siberian yeast pastries. And our filling is Transbaikal-ground bird cherry. Fragrant, lush, light - a real delicacy for tea. I don’t agree with what they sometimes write - take sour dough - no, not sour, but from the highest grits, rich and sweet, then there will be shaneshki! A sponge method, a long proofing, a rather large amount of baking, knocking out the dough - all this gives the shaneshki tenderness and sourness, does not allow them to become stale for several days. In the absence of bird cherry, you can grease the top with sour cream, a little mixed with flour and sugar - also a local shaving brush. And now I would like to introduce you to the concept of "family" .... In poetic form, the history of the resettlement of the Old Believers and their consolidation in new lands beyond Baikal is described by N.A. Nekrasov in the poem "Grandfather": A handful of Russians were exiled To a terrible wilderness for a split, They were given land and freedom; A year has passed imperceptibly - The commissars are going there, Look - the village is already standing, Rigi, sheds, barns! The hammer knocks in the smithy ... Again a year later they visited, A new miracle was found: The inhabitants gathered bread From the previously barren land ... So gradually in half a century A huge settlement grew - The will and labor of man Wonderful divas create! Semeyskie - a very bright and ancient branch of the Russian people - a particle of pre-Petrine Moscow Russia. Who are they, why did they end up in Transbaikalia and why are they called that? In the second half of the 17th century, fundamental changes took place in the history of Russia. The two biggest events in the history of Russia: the split and Peter I. The Russian ruler wanted to win over the peoples who professed Orthodoxy (Slavs, Georgians, Armenians, Greeks) to Russia. To this end, the Tsar decides to reform and bring the forms of worship and rituals closer to the modern Greek models that have already been adopted in other Orthodox centers (Ukraine, Georgia, Armenia). Books were corrected, salting walking was changed, i.e. walking in the sun around the lectern while performing rituals, the number of bows was reduced, church hymns were also greatly changed, because of which it actually deprived the “polyphony” that reduced the service in the church. The spelling of the name Jesus with two "and" was introduced; all adjustments were made in accordance with the rites of the Greek church. For many believers, it seemed that in fact a new faith was introduced in Russia. In 1656, all supporters of the two-handedness were equated with heretics, excommunicated and cursed. The reform divided the Russian Church into two camps of Orthodoxy: the dominant and the Old Believers. The Old Believers are that part of the Russian population that has abandoned innovations, continuing to adhere to the old faith, rituals, and way of life. For this, they were subjected to the most severe repressions, many were forced to flee to free lands on the Terek, Don, beyond the Urals, and many abroad, to Poland. In the second half of the 18th century, by decree of Catherine II, the schismatics were forcibly driven out of Poland, Belarus and Ukraine. An unknown land awaited them, harsh Siberia, untouched lands. They settled with whole families, so they were later called "family". They quickly got used to the harsh Siberian nature. Thanks to the exceptional industriousness of the family, good-quality villages soon grew up. Non-material culture served as a constant support in the difficult fate of the Semey or Old Believers, eternally persecuted by the official church and state. It's been about 240 years. Semey Transbaikalia firmly rooted in the Siberian land and found a second home here. Family huts are tall wooden buildings, they are painted inside and out and washed twice a year. If you approach from outside, you can barely reach the window with your hand. Frames and cornices in many huts are decorated with carvings and painted. Semeyskie from the 17th-18th centuries to the present day have preserved the old form of clothing unchanged. The ethnography of the Semey people gives an indelible idea of ​​the originality and originality of their culture. We find this in their way of life, in everyday life, in the culture of the family, the strength of moral principles, in the majesty of their clothes, in the design of their dwellings, in the painting of their utensils, living quarters. Until now, they have preserved the golden fund of Russian folk culture. The traditional folk culture of the Semesy is a unique, original ethno-cultural phenomenon. The value of Semey, as a historical, cultural phenomenon in Russia, is difficult to overestimate. They managed to preserve the spiritual experience, which was actually lost among other groups of the Russian people. Folk singing traditions have a relic character, which are a masterpiece of oral and intangible heritage, originating in ancient Russian musical culture and whose roots go back to the depths of the Middle Ages. The skill and original technique of polyphonic singing, which has absorbed many special techniques, deserve the highest praise. Representing exceptional value for the new civilization, the original spiritual culture of the Semey Tarbagatai district of the Republic of Buryatia in May 2001 in Paris was proclaimed by UNESCO as a “Masterpiece of the Oral and Intangible Heritage of Humanity” and included in the first list of the United Nations Educational, Scientific and Cultural Organization (UNESCO). Family hospitable, hospitable people love bright cheerful colors. The coloring of the cornice, shutters, platbands pleases the eye with cheerful colors. This speaks of the vitality of the people, their cheerful disposition and prosperity. Family cuisine, presents a large selection of meat, dairy dishes, pastries. Having visited the family farmstead, having tasted pies, shanegs, pancakes, cabbage soup, porridges, everyone wants to come back again. In order to get reliable information about the life of the people living on the territory of the Tarbagatai region, you need to drive through the villages: Tarbagatai, Kunaley, Desyatnikovo, Kuytun, you will find yourself at the end of the 19th century on a typical Old Believer street. By visiting the museum, created at the temple in the village of Tarbagatay by father Sergei, you can see antiques, icons, household utensils, touch the distant past of the family. I was there, I saw the museum created by the father on my own, I talked with Father Sergius - an amazing person - there are few such unmercenaries now ... Of course, they were visiting the family themselves - many now work for the tourism business. They treated us with pickles - very tasty, plentiful, patriarchal! They sang and danced for us, played games - an amazing and unforgettable journey ... The echo of which - my shanezhki - according to old recipes ... Help yourself - and come to us, huh ?!

The spiritual and cultural world was closely connected with religion and economic activity. The completion of important and time-consuming tasks was always timed to coincide with some religious holiday. Holidays were widely celebrated. Particular preference was given to Easter, Maslenitsa, Trinity, Christmas. On the days of the celebration, the entire population rested. Relatives visited each other, went from house to house, or went out into the street and continued to have fun; sang songs, danced, played various games. Young people sometimes gathered for gatherings, which were organized in separate houses, most often with single women, with the elderly. In the summer, they walked on Krutaya Gora, outside the outskirts, on the rubble. On holidays, young girls and boys danced round dances, played "bast shoes", "towns" and other games. For the holidays, children from wealthy families arranged riding on “troikas” decorated with expensive harness.

Manuscripts and books published before the split were carefully kept in each family and passed down from generation to generation. Most of the Slavic-Russian books that existed in the Trans-Baikal region are printed editions.

There were almost no musical instruments in the village, with the exception of a few balalaikas and 1-2 accordions.

The family loves to sing. The lingering songs reveal original features - polyphonic performance and the use of intra-voice chants. A drawn-out polyphonic song is the main asset of the folklore culture of the family, their pride, what they have preserved and carried through the centuries.

ARCHITECTURE AND HOUSE PAINTING

The originality of the Semey culture was fully reflected in architecture. Among the Siberian settlements, the picturesque Semey villages have a special “face”, recognizable even to an inexperienced observer. Long multi-kilometer streets, repeating the bizarre curves of the natural landscape, built up with well-cut residential buildings, surrounded by high dams, create a unique flavor of the family settlement. The phenomenon of this architecture cannot be explained by architectural forms alone or by deep historical building traditions. In the elements of decorative decoration of residential buildings - window frames, sawn cornice gaps, relief carvings - the “handwriting” of urban craftsmen or craftsmen from nearby Russian old-timers and Buryat settlements is often recognizable. Six-walled communication houses, or five-walls, so beloved by them, are found everywhere in Siberian villages and villages.

Siberian house painting is one of the most interesting phenomena in Russian peasant painting. Most of the painting was done by women. They covered the walls of the house and the vestibule, partitions, wooden stoves, ceilings, floors, mats. The most common in these paintings were circles in various variations. Circles are inscribed in each other in an amount from 3 to 10 or even more. The width and dimensions of the circle were taken arbitrary. The inscribed circles were interconnected by straight, undulating, broken lines and hooks. Circles were depicted as single, as a central motif, often without respect for symmetry and proportion.

Everything was decorated with paintings - objects of labor, everyday life, dishes, gates, porches, toys. The peculiarity of family art is that geometric painting harmonizes well with bright traditional clothing and interior decoration of the dwelling. The hostess, who knew how to decorate her house with paintings, enjoyed great respect among the family. It is typical for Semey villages to borrow the main motifs and details from each other, however, each master contributed his share, according to his tastes. Living next to the Buryats, the Semey people borrowed many of the motifs of the Buryat ornament.

WOOD CARVING

Carved decorations were placed on the main parts and details of the house. They tried to carve the okhlupen crowning the roof of the dwelling, often carved in the form of a horse's head, the head of a deer, a ram and a rooster (horse). Brackets and chicken hooks, trims, porch openings and gate panels were made with an ax, a knife, a chisel, a brace, a jigsaw - according to the principle from simple to complex.

Gate panels - a special form of decoration - carved appliqué, embossed multi-petal rosettes, drop-shaped petals, ribbed radial rosettes. An example is the beautiful carved gate in the Ethnographic Museum of Ulan-Ude, installed on the one-way street of the Semey complex. Although they did not belong to the owner of the house in the past. The house was moved from Kuitun, and the gate from the village. New Bryan. But they are typical for the Semey village of the 19th - early 20th centuries.

The legs of all tables were turned. The relief profile carving on the architraves of chests of drawers almost coincides with the carved window architraves. Carving was used to decorate objects of labor (spinning wheels, self-spinning wheels). From pine, cedar, fir, tubs, water tanks, lagoons, tubs, sauerkrauts were made. With great love, grandfathers made wooden toys for their grandchildren (“checks” - in the local way).

In the huts of the Trans-Baikal Old Believers, it is always very clean and tidy. Cleanliness of dishes is the rule of all housewives. In the past, family members were afraid of infection. For an uninvited guest, a passerby, other dishes were kept. If a person was given a ladle of water or fed him dinner, after that the hostess thoroughly washed these dishes, scoured sand or ashes, plates and cups (they were more often wooden), rinsed with clean water, scalded with boiling water, dried and again set them apart from family dishes - this saved families from contagious diseases, infections and epidemics.

A special place was occupied by the red corner, in which the icons were placed. Right there, on the corner table, there was a censer, there were candles, “lestovka” (rosary beads) and “podrushniki” hung on the wall - handkerchiefs, quadrangular pillows sewn from shreds, which were used during prostrations. To the right and to the left of the goddess go wide wooden benches or chairs are arranged. There is a dining table in front of them. Against the wall, to the side, there is usually a table covered with a "bazaar" tablecloth, a mirror hangs in front of the table, on both sides of which hang the ends of the "towel" - towels.

In the corner at the entrance is a bed decorated with drawings and carvings. Above the bed are high beds, on which most of the family slept in winter. In the opposite corner, as a rule, there was a large Russian stove, the stove of which was painted with different flowers and birds. The room in front of the stove - kut - was often separated by a "fence" - a partition of boards or a curtain. Between the oven "the side wall was a small room -" baking ", where all the necessary household utensils were stored. Great respect in the family villages was enjoyed by master stove-makers, masters in the construction of mills and the millers themselves, blacksmiths. Until now, craftsmen live in the villages, who make products from birch bark, wood, metal, and from tall rod. And tuesas are still in great demand among housewives. They store salt, milk, curdled milk, sour cream, cottage cheese, bulk goods, various cereals. In summer, milk is preserved better in haymaking than in other dishes.

How many different jobs had to be done in the village: coopers made barrels, saddlers sewed and mended harness, craftsmen made carts and sledges, winnowing machines, seeders, harrows, pitchforks, rakes. Craftswomen wove and knitted homemade carpets, runners and rugs.

The customs of our ancestors were simple from an open soul, from trust in everyone. Much of this is borrowed from the Buryats, who lived side by side. There was no knocking at the entrance to the house. After bowing to the icons, the one who entered was baptized and greeted. The guests who came after the conversation were treated to tea.

The villagers believed in spoilage, the evil eye, the "collar", prophetic dreams, conspiracies, omens, divination. A special passion is fairy tales, legends, traditions.

Many in the village had nicknames, nicknames. They loved to tease the loafers, sluts, teased the stingy and evil.

Cleanliness in the house, in the yard, order in the arable land and in the garden were the key to the health of the family. All household members knew their duties and performed them without prodding - this unwritten law remains to this day.

The clothes were usually made by ourselves. Some villagers had looms on which towels, rugs, garters, belts, etc. were woven. Such masters as Domna Terentievna Ivanova, Marfa Evstigneevna Varfolomeeva, Sekletinya Pakhomovna Varfolomeeva and many others.

The shoes were custom made. They cultivated leather and sewed ichigi, pima. Sometimes men wore trousers made of calfskin or sheepskin. Not many people had boots or boots, and if they did, they were worn for decades, on holidays.

Work shoes were ichigi, under which they put on warm socks, knitted in a "one needle" with thick sheep's yarn. Socks were knitted without a heel, which made it possible to put them on, turning each time, this extended the life of the socks. For winter work, they used insulated shoes - pima, which were worn over ichigov. Hats were sewn from dog skins, skins of forest animals.

On holidays, people dressed up in silk, cashmere, velvet clothes of different shades.

The men's attire consisted of a shirt, a typical Russian kosovorotka. They sewed black and blue dalemba fabric - work shirts. Festive shirts were sewn from plain flowers from chintz, satin. Sometimes red cloth was used. The shirt was belted with wide sashes. Pants Ukrainian-Belarusian type. Homespun zipun, a sheepskin short fur coat served as outerwear.

Semeiskie clothes are distinguished by their brightness, neatness, embroidered headdresses and sundresses, similar to the clothes of Russian peasant women in central Russia.

Due to their adherence to antiquity and religious beliefs, the old forms of national clothing were preserved for a very long time among the Semey people. Semeiskie clothing was a kind of variant of the Russian national costume, different in a number of details from the clothing of the Siberians and similar to the clothing of the other two Old Believer groups that settled in Altai. The most significant difference between the Semey set is women's headdresses and a straight sundress (formerly skew-wedge), which was not found among the old-timers of Eastern Siberia.

Semeyskie clothing took its final form at the end of the 17th - beginning of the 18th centuries, when the Old Believers lived in Poland. It included not only the North Great Russian features of the outfit (a straight sundress with six stripes and a kitchka), but also some elements of Polish, Belarusian, Ukrainian costumes (gacha, bloomers, wearing kinglets, various ways of tying scarves). They also had South Great Russian features of clothing: beaded jewelry, a girl's braid, a beaded headband, and “inflated” beads. The brightness of fabrics, decorations with flowers (live and artificial) and bird feathers.

A distinctive feature of family clothing, mainly for women, is its brightness, colorfulness. The outfit on holidays consisted of a shirt with straight floors, colored sleeves, over which a bright colored, trimmed misarafan ribbon was worn on the “armholes” (straps). On weekdays, they wore a dark one-color sundress, without ribbons or with ribbons sewn in two or three rows almost at the very bottom. The ribbons were bright and necessarily differed in color from the sundress. For the fortress "good", i.e. from expensive matter, the sundress from the inside was hemmed with other material. A skirt was worn over a shirt under a sundress. A "stanushka" (bottom) made of coarse fabric and sleeves made of factory-made colored fabric were sewn to the skirt.

Above the sundress, just above the waist, a belt was tied, woven in the old days from wool, later - from silk or paper threads. The belts were beautifully decorated with geometric shapes from multi-colored threads. A pocket was tied to the side of the belt, where they kept money, a handkerchief, a thimble, etc.

On top of the sundress, a colorful “pattern” was put on the neck in front - an apron with a breast, decorated with ribbons along the hem, tied at the waist with linen-dots or laces.

A copper eight-pointed cross was hung around the neck on a gaitan (lace or ribbon) and hidden under clothing. Women's breasts, especially on holidays, were decorated with beads - "amber", which were very much appreciated.

The outer garment was a robe worn over a cape, while the sleeves hung down at the back. In winter, they also wore fur coats and plush bekes. Long robes were worn for church services. The dressing gown in a shorter way served for the house. Later they began to wear "kurmushki" - a kind of jacket with wedges.

The outfit of the girls differed from the outfit of a married woman only in the absence of kichek. Kichka is an indispensable part of the family costume. It was embroidered under gold with a convex smooth surface. The belt - a narrow strip at the bottom of the kichka - was embroidered with beads in eight tiers. The most skillful craftswomen were engaged in finishing kichek. At the top of the kichki (in the middle) they sewed an ornament from colored threads - bunches.

The set of men's clothing for the Semey family is mixed: the shirt-kosovorotka is purely Great Russian, and the pants are of the Ukrainian-Belarusian type.

The men's costume consisted of a shirt, belt, pants, headdress, outerwear and shoes. A canvas shirt without a collar, with a slit on the left side and with a "gusset" (insert under the armpits) was belted low with a wide sash. At the end of the XIX century. kosovorotki with a standing collar were common, chintz shirts appeared; the rich wore woolen, plush and bursa shirts.

Pants were worn wide (harem pants), sometimes colored. A round felt or homemade woolen hat was worn on the head. Fox or beaver hats with ribbons at the top were in fashion. At the end of the XIX century. there were "kurashki" - caps.

Boots, high fur boots, "borets", ichigi, pimas, wire rods were put on their feet. The most popular type of shoes were ichigi, which were sewn from rawhide or tanned leather with an inner seam and then turned inside out. Their tops were up to the knees and above and were tied at the ankles with garters (woven knitted braid or straps). In summer, ichigi was worn with footcloths, in winter - with spotless woolen socks.

Sheepskin coats, half-fur coats, sheepskin coats were common. Doha, worn over ordinary winter clothes, was sewn from dog or gouran fur. On weekdays they wore "shamels" - zipuns sewn from home-made cloth, and on holidays - fox "kurmushki", bekeshi, borchatkas. In winter they put on “vargas” - mittens made of sheep and cow wool, knitted with one needle, as well as ordinary knitting - with five needles. Sometimes, for strength, wool was spun together with hemp.

Women's outfit.

A sundress of a peculiar cut, where the front of the sundress is much higher than the back. The sundress is very wide, gathered at the top, near the wide straps. For sewing a sundress for an adult woman, 3-4 meters were used. fabrics. They sewed a sundress with a lining. Festive sundresses were sewn from bright, usually with large flowers, cashmere fabric. Work clothes were sewn not so bright, from fabric of domestic production; satin, chintz. Under the sundress they put on a shirt, to which a skirt was sewn, it was called "stanushka". Festive shirts were sewn from satin, silk, decorated with small embroidery on the stand-up collar, sleeves, neckline. They girdled the sundress with a sash. Over the sundress they put on an apron, which is called "zapon".

The sundress and zapon were decorated along the hem with ribbons of different colors or hand-knitted openwork lace. A kichka was worn on the head, which was a specially sewn device in the form of a cap with a horn seal in front, for which a scarf was attached. The ends of the scarf were wrapped around the head and fastened with pins, one end hung loosely behind the head. For the holiday, kichka was made from elegant cashmere and satin large scarves. They decorated the kichka with flowers and brooches. Under the kichka they put on a special device "coachmen", which were sewn to the cap. They were visible from under the scarf, giving the appearance of curls. Beads or oiled and dried feathers were sewn onto the coachmen. Under the shirt, under the collar they put on a “slap”, sewn from brocade. They put it on with the aim of making the shirt less dirty. A monist was put on the neck in several rows, amber beads.

Outerwear was a jacket, plush jackets. A quilted jacket - “kurmushka” served as working clothes. A woman wore kitchka when she got married. As a girl, she wore a headscarf. She braided one braid, in marriage - two. Semeyskie are the keepers of the unique forms of ancient Russian clothing. Researchers find in the clothes features of the southwestern regions of Russia, as well as Ukrainian-Belarusian. Passion for family bright colors in a suit, patterns, an abundance of jewelry, the use of various ribbons, lace, tying an additional scarf, the custom of decorating hats with flowers - all this is close to the Ukrainian tradition.

Headdress - kichka.

Semeyskie more than others found use of Chinese fabrics duba, dalemba, silk - burs, kanfa, chesucha, etc. And if in the Angara region at the end of the 19th century. silk went out of fashion and was sold and donated to the church, then in Transbaikalia ancient silk fabrics were used for festive clothes after the October Revolution. Paper fabrics, silk scarves - satins and thin woolen cashmere shawls - products of Russian factories - also found a wide market here.

KITCHEN OF THE OLD BELIEVERS

Semey's cuisine consists strictly of modest (meat) meat-eaters and lean meals. The main food product is rye and wheat bread. Potatoes, cabbage and other vegetables are consumed in large quantities, especially in autumn and winter.

In meat-eaters, the food consists of lamb, pork, beef, meat of wild goats and red deer. They eat fried and stewed meat, meat soup (shti), soup, stew, scrambled eggs with lard, milk, butter, sour cream, cottage cheese, yogurt, potatoes in butter, potatoes with bacon, dumplings, noodle soup with meat, cookie pies, jelly and other dishes. On Wednesdays and Fridays, which are considered fast days, the food is poorer: bread, flour dishes, crushed potatoes with vegetable oil (bulbishnya) or “in uniform” (with a peel), cabbage, lean cabbage soup, soup, botvinya with onions , kissel, various cereals.

In fasting, they bake a pie with onions, mushrooms, carrots, sometimes with fish, cakes with berries. They love to bake pirozheniki (patties) with different fillings: bird cherry, carrots, eggs, etc.

Food is especially plentiful and tasty on holidays: meat pies, dumplings, roast pigs, noodles with meat or milk, potatoes with meat, boiled eggs, scrambled eggs, rich cooking. Of the fish, omul and chum salmon are especially valued. Wild plants are added to tea: bergenia, Ivan-tea, lingonberry, currant leaves, raspberry leaves, shultu (birch core), chaga (birch growth), rhubarb, tea with “zabelka” (with milk), prepare botvinya and kvass.

The family did not take tea for a long time, they considered it a sin. Although it was transported from Kyakhta. They used chaga (birch growths-balls), they were called differently in different years: shult, and now it is bifungen, is recommended in folk medicine in potions and creams-ointments for tumor neoplasms, varicose veins, many skin diseases - a panacea from many diseases.

Tuesa, basket, tubs.

Household accessories.

Among the Nikolsky population there were quite good craftsmen: carpenters, joiners, coopers, blacksmiths. This is evidenced by the surviving items: carts (chariots), looms, wooden beds, tuesas, spoons, carvings on window frames, gates, etc.

The wells were dug by hand, the depth was up to 3-4 m. The cable was screwed to the "crane", at the second end of which a counterweight was attached, with the help of the counterweight it is easier to remove the chain with water.

Holidays

The main holiday of Christians is Easter - the day when an event is re-experienced that not only changed the course of history, but also filled the relationship of man with God with new content. The date of Easter is fixed on the first Sunday after the full moon in spring (which occurs after or on the day of the spring equinox), if this Sunday falls after the day of the Jewish Passover. Otherwise, the Orthodox Easter is transferred to the first Sunday after the Jewish one. It turns out that the celebration of Bright Sunday takes place within the limits of March 22 to April 25 of the old style or from April 4 to May 8 of the new style. The date of the celebration should correspond to the gospel events.

The most important holidays after Easter are the Twelfth. They are dedicated to the events of the earthly life of Christ and the Virgin and are divided into fixed (according to the chronology of the church year, beginning on September 1) and mobile (corresponding to the chronology of the Easter circle). Fixed holidays: September 8 (21) - Nativity of the Virgin;

Movable holidays: a week before Easter - the Entry of the Lord into Jerusalem (Palm Sunday),

The 40th day after Easter is the Day of the Holy Trinity (Pentecost).

Varfolomeeva Z.K.

By your patience save your souls (Luke 21:19).

Two weeks of Great Lent are behind us. The folk proverb says: water wears away the stone. How well it applies to Lent! A stone is our frozen heart, through sins, insensibility, disgust from the needs of our neighbor, covered with a thick crust. And cleansing water - in repentance and prayer. If we do not leave them, then little by little we will be able to reach out to the depths of our hearts and be renewed, cleansed from the defilements of sin.

Fresh dough products

What are the features of unleavened dough prepared in fasting? We cannot put an egg in it to strengthen it. Our actions because of this are more dependent on the “character” of the flour, on the strength of its gluten. If the flour is good and you have tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don't forget to add salt - adding salt also strengthens the dough a bit), then you will get an excellent dough for dumplings. But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, there is no male power in the wings. Then you can pour more water (1:2.5), but be prepared for the fact that the dough “floats” during the cooking process, dumplings or other products will be slippery, falling apart. Prayerfully and patiently treat this and with humility (it is always useful) eat. In the future, when using the same flour, you can “overcome” the weakness of its character by changing the method of preparation: steam it (it will already be something like manti), or fry in oil (like pasties). Both of these methods require a softer dough. Interesting test options are obtained by replacing water with brine or another liquid. There are methods that use hot water, while the dough turns out to have a special taste, with a little sweetness, and more water is needed for such a dough. The dough can be used directly, for noodles, dumplings, for a side dish or as a component for soup, or as a filling shell: fried cabbage or other vegetables mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even cereals: for example, millet or buckwheat.

flat cakes

We prepare the usual unleavened dough, let it rest for about twenty minutes, roll it into small thin circles and fry them on both sides. Serve on the table where cooked different fillings: bean paste, fresh vegetable salad, stewed vegetables, and maybe jam, fruit salad. We spread the filling directly on the cakes and eat immediately along with the “plate”.

dumplings

Unleavened dough, kneaded in water, roll out into a cake 1 cm thick, cut into strips 2-3 cm wide, pinching off small pieces from each strip, throw into salted boiling water (or vegetable, mushroom broth). Dough for dumplings can also be prepared from a mixture of wheat and buckwheat flour. Dumplings boiled in water are drained and seasoned with onion fry. Dumplings boiled in broth are eaten with liquid.

Vareniki with mushrooms

Soak and boil 150 g of dry mushrooms, chop finely, add 2 onions fried in oil, 2 tablespoons of crumbs from stale rolls, pepper, salt, a little mushroom broth, knead everything and stew lightly. The dough is the usual for dumplings. Roll out thinly, make small dumplings and cook. Serve drizzled with oil.

Lenten manti with pumpkin

To prepare manti, you need special utensils: a double boiler or a saucepan with a removable top, where grates with manti (kaskan, mantovarka) are inserted. Dough: for 1 kg of flour, half a liter of hot water, salt, knead well, let it rest. Minced meat: pumpkin cut into small (half a centimeter) cubes, soy meat in proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Minced meat is laid out in the middle, a tablespoon with a slide. The dough is pinched from above: with a bag or figured. The grates are lubricated with vegetable oil. Put manti on them (not crowded, otherwise they will stick together), insert into a saucepan, where water is already boiling and steam for 45 minutes. Serve with sauce: soy sauce(classic, Korean, brown) half dilute with water, add a little vinegar, red pepper (a noticeable amount), chopped garlic.

Vareniki with cherries

Make dough from flour on water, not very steep, roll into a thin cake. Peel cherries, sprinkle with sugar. The juice that drains is digested with sugar. Sculpt small dumplings, boil, strain into a colander, pour juice on a dish. Serve cold.

Vareniki with apples

For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, cook dumplings from not very thin dough and boil them. When serving, sprinkle dumplings with sugar or sprinkle with honey.

A good deed only has a price when it is completed.

(From a word about Eulogius the monk and the beggar relaxed)

It is not said, brethren, that the one who endures to some extent will be saved, but it is said: “The one who endures to the end will be saved” (Matthew 10:22). But we don’t have this, namely, to endure to the end. It happens that we take up good deeds with complete ardor and animation, but a little time passes, and we become colder and colder towards the good deed we have undertaken; and sometimes even before the very end of it, whenever it remains to receive a crown for it, we throw it away and, thus, your whole work is likened to a temple built on sand, on which, as soon as the wind blew, it was all swept away (Mt. 7 , 26. 27).

No, that's not how we should do it. If you started something good, then bring it to the end, not succumbing to temptations; otherwise the devil will tear out the crown prepared for you, and your reward will be lost.

One monk named Eulogius, meeting a beggar on the street, deprived of the use of arms and legs, took pity on him, and in his soul made the following promise before God: “Lord, in Your name, I will take this paralytic and I will rest him until death, for his sake, be saved. Give me the patience to serve him.” Then he made an offer to the paralytic to live in his house, and when he agreed, he took him to him. Fifteen years have passed. During this time, Eulogius served the paralytic as a father: he took care of him in every possible way, washed him, fed him himself, carried him from place to place. The devil envied Eulogy's patience and, wanting to deprive him of a worthy reward, put anger and anger at Eulogy in the heart of the paralytic. And so, until then, meek, wretched, he began to blaspheme and vilify Eulogy in every possible way, and, in spite of any admonitions and entreaties on his part, finally brought him to the point that Eulogy fell into despair. What should I do? he said to familiar monks, being relaxed leads me to despair. Should I throw it away? But I'm afraid to break my promise to God. Don't quit? But he does not give me rest day or night. The monks suggested that he turn to the great Anthony for advice, and Eulogius obeyed them. Anthony first admonished him and the paralytic to live in peace, and in conclusion he said to both of them: “Temptation, children, has come to you from Satan, for both of you are close to death and are worthy to receive crowns from God. Now don't be embarrassed by anything. Otherwise, the Angel may catch you in anger against each other and deprive you of your reward. Convinced by the Saints, Eulogy and the paralytic lived after that in peace only fourteen days, and then Eulogy died, and three days later the paralytic followed him.

So brethren, be patient. Take up a good deed, bring it to the end and do not weaken in it. Otherwise, the reward is gone. No one who puts his hand on the plow and looks back is not fit for the kingdom of God.(Luke 9:62), says the Lord Himself. Amen. (Arch. V. Guryev, Prologue, Sept. 12)

Brief annotation

At present, interest in truly folk culture, ancient traditions and customs is noticeably increasing. None of us can fully feel like a patriot of our native land, at least from time to time, without referring to the origins of the wisdom of living antiquity. Everyone is interested in the history of their native land. What happened 100-200 years ago? What holidays did the family have, how did they celebrate them, what dishes were on the table every day, and which only on holidays? After all, our small ethnic group "Semeisky", according to centuries-old standards, was formed relatively recently. About three centuries ago, the first "Semey" settled in this harsh region. What could have happened in such a short period of time? A huge culture has developed: it is a special way of life, a way of life, a spiritual and song heritage, and, finally, a peculiar, colorful cuisine in its own way. Some traditions have disappeared from life altogether, no one remembers them, but there are only meager ideas. Our school is called the "School of Folk Traditions", so we designated the theme of our project as follows: "Weekdays and holidays of family cuisine." The novelty of the project lies in the fact that studies have been carried out on the study of traditional family cuisine, unique material has been collected from the “old-timers” of the village. And also the creation of an exclusive colorful catalog of sketches "Family Dishes" was initiated. Models of festive and everyday dishes were made. Work in this regard will be continued and in the future a collection of creative works (visual aids) from various materials will be created.

annotation

Objective of the project:

Preservation of the culinary traditions of the family Transbaikalia.

Tasks:

1. Collect and process material on this topic.

2. To study the traditional and ritual cuisine of the family.

3. Create a catalog of sketches and dummies of dishes.

Conclusion:

While working on the project, the following conclusions were made:

Why do you need to study the culture of your small homeland? Traditional Russian, family cuisine.

a) feel like a patriot of their small homeland;

Theme: Weekdays and holidays of family cuisine.

Russian Federation, Trans-Baikal Territory, Krasnochikoysky district, with. Urluk

c) learn how to cook various dishes;

d) give the opportunity to use the results of their activities to students and everyone who is interested in the topic of this study.

The project is designed for further research. You should continue to search for information and work on the continuation of the electronic catalog.

The relevance of research.

We believe that the topic of our project should be of interest to many. The old-timers of the village pass away and the secrets and wisdom of cooking some dishes are forgotten forever. Who knows, for example, what are boys 1? But in the old days this dish was the favorite among the family, a sweet delicacy for children. If you do not have time to save at least the rest of this knowledge and skills that the villagers still have, then you will never restore them later.

Research plan

Problem. There is a gap between the continuity of generations, valuable information is lost, there are practically no publications on this topic, like the cuisine of Semey Transbaikalia.

Hypothesis.

It is assumed that this study and the results of the activity will allow changing the attitude towards the ethnoculture of Semey people, increasing interest in truly folk culture, and possibly reviving lost traditions.

Description of methods.

Research methods:

1. Method of information analysis. This method was used in the analysis of the information collected from the "old-timers" of the village.

2. The method of association is the method of forming an idea. Creative imagination refers to different ideas of the surrounding reality. The development of figurative-associative thinking, bringing the mental apparatus into constant combat readiness.

3. Method of analogy - a method for solving the problem.

4. Design method. Creation of a product of activity.

At the stage of practical solution, the following methods were used:

1. Interviewing.

2. Sociological survey.

Funeral ritual dishes:

The main diet consisted of meat and vegetable dishes, cereal dishes.

Meat is a valuable product of animal origin, which contains proteins, necessary substances for the normal development of the body, and fats are a source of energy. And vegetables contain vitamins, carbohydrates and sugars. That is, Semey received all the necessary substances for the normal functioning of the body.

Theme: Weekdays and holidays of family cuisine.

Russian Federation, Trans-Baikal Territory, Krasnochikoysky district, with. Urluk

MOU Urlukskaya secondary school, grade 8

When you enter the museum and touch objects that were used in the household 100 years ago, you feel warmth coming from nowhere. Amazing, isn't it? Imagine if we traveled back in time! So that we can see what our ancestors were like, according to what traditions they lived?

The material of the project can be used by class teachers, students, museum workers and everyone who is interested in this topic.

Working on a project is interesting, challenging and exciting. Expands knowledge about the past of his village, focuses on communication with the older generation, develops intellectual, creative abilities.

At this stage of the development of our society, this topic is very relevant when the "Concept of Spiritual and Moral Development of the Personality" is being implemented.

Sociological survey, interviewing showed:

Elderly people of the village, teachers, students of different classes were interviewed. The opinions of the respondents did not differ. The study showed that the problem was posed on time.

Elderly people willingly shared information. The students participated in the interviews with great interest.

Work on the project continues. Ahead is an exciting activity to create replicas of family dishes.