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The Sakha (Yakutia) Republic


In the book «Vilyuysk District of Yakutia” Maak wrote that Yakutians are big skilled workers to shake up cream. Kyorchekh is one their favorite traditional dishes. They serve it on breakfast instead of butter for bread.

It is cooked from the cooled heavy cream, 25-30 percent sour cream or milk with addition of sour cream.

It is possible to cook Kyorchekh with various additives, for example, during beating to add sugar, sorat, jam, fresh berries. It is necessary to watch that liquid additive, for example jam or the crushed berries, didn't dilute a dish consistence, to take any additive a little just to change taste and color, Often cook without any additive.

This dish cannot be kept for a long time therefore, usually shake up before serving.

Good kyorchekh is dense, magnificent, an easy consistence. Kyorchekh is served in a wooden cup («kytyya») with cakes from soft airy dough or the wafers, melting in the mouth.

From the beginning of XX century, when the agriculture was developed, it was common to use barley and wheat grains for leavening. During the present time it is made in a lot of different ways. Here is one of them: they put 6-7 liters of aqueous solution of baker's yeast, 2 liters of mare's milk, 200 grams of cream, 500 grams of black bread crusts and 3 kg of crushed wheat inside of the 15 liters vessel. The mixture is shaken periodically special whorl. After decanting a prepared kumis there is a sediment on the bottom of a vessel, which is used as a leaven. In the past a fermentation takes place in a tightly closed vessel, but now for this people use oak barrels.

The other way: 3-4 liters of ew cow's milk is mixed with 2 liters of cream, 4 liters of boiled cold water, 15 liters of buttermilk, 2 kg of a barley cereal. It is tightly closed and kept inside of the warm place. An upper liquid part is being mixed all the time until the bubbles of gaz take place. The temperature is being kept between 25-30 degrees of warmth and after 3-4 days the leaven is presented as ready. Afterwards they put 50 liters of boiled cold water, 75-100 liters cow's milk after 1 day of collecting and 30 liters of an old leavening inside of the oak barrel. It is being mixed periodically with a whisk and the temperature inside of a vessel has to be 20-25 degrees of warmth. After 1-2 days kumis is matured. The liquid part is moved away for using, but the creamy part for being a leaven. Depending on the degree of long fermentation, as well as the composition of refueling they differ several varieties of kumis.

Strong kumis: this kind kumis is subjected for a long fermentation. It turns out to be a strong drink with a high alcohol content and carbon dioxide, which causes a slight intoxication.

Easy kumis: warm, fresh, freshly cooked weak drink. Usually kvass in small vessels. Then pour into a large collecting vessel.

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