Altai Food

Berries

100

wild strawberries

200

black currants

300

gooseberries

400

sea buckthorns

500

juniper berry

Mushrooms

100

Champignon [ʃæm'piːnjən], white mushroom

200

Oyster ['ɔɪstə]mushroom

300

Chanterelle [ˌʃæntə'rel]

400

Saffron ['sæfrən]milk cap, red pine mushroom

500

Milk mushroom = fleecy milk cap

Greens

100

green onion

200

dill

300

parsley

400

fern

500

sorrel

Meat

100

beef

200

pork

300

lamb, mutton

400

Horsemeat

500

Maral's meat, venison

National dishes

100

Smoked and very hard cheese is made from boiled fermented milk called chegen. It tastes salty and can be stored for an extremely long time.

Altai Cheese – Kurut

200

This favourite Altaian type of super rich and thick fermented dairy is a cross between usual sour cream, sweet cottage cheese and butter. 

Altai Sour Cream – Kaimak

300

This unusual sausage is one of the local delicacies. It is prepared from fresh blood of a ram.

Altai Blood Sausage – Kan

400

they are baked in heaps to ensure that everyone gets some. They look and taste like donuts, but nuances differ, as every family has their own recipe. This pastry is loaded with calories, but as soon as you take the first bite of a hot, crispy baursak, it's quite hard to control yourself.

Baursaky

500

For this hearty rich soup with barley groats, the Altaians first boil meat broth of lamb, horse meat or beef on bone. Traditionally, the simple and laconic Altaic cuisine uses hardly any spices or seasonings. Therefore, only salt and a little of dried wild onion is added to the meat broth. 

Altai Barley Soup – Kocho