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Mordovia is a region rich in its unique culture and centuries-old traditions, which are reflected in all aspects of life. Here, national characteristics are closely intertwined with the Russian heritage, creating a special flavor in local dishes.
What to try in Mordovia
- Pachat / pachi (Mordovian pancakes). They are distinguished by a great variety: they are made from wheat, millet, buckwheat and pea flour. Mordovian pancakes are always very fluffy and hearty.
- Potato pie (kaymak / panzhakay). Its basis can be made from both yeast and unleavened dough. Boiled potatoes are rubbed, then hot sour cream, butter and eggs are added.
- Rich fish soup (tsebjar / supav shurba). Small river fish is boiled until cooked, then mashed, and the rich broth is strained and put on the fire. Pieces of large fish and potatoes are added to the broth.
- Mordovian village soup. The main component of the village soup is the lung. This dish is usually served with pickled cucumbers.
- Mordovian pelmeni with small cubes of pork, salted and seasoned with onions.
- Bear paw. Today, bear paw is not made from bear meat, but from pork, beef, and beef liver with breadcrumbs that imitate bear claws. You can try this dish at AZIMUT Hotel Saransk restaurant.
- Mordovian azoo. A traditional dish consisting of fried pieces of meat stewed with tomatoes, onions, and slices of pickled cucumber in a spicy sauce.
- Posa (sugar beet mash). The chopped beets are poured with water and simmered in the oven for 24 hours. After that, rye flour is added to the beets and they are left to ferment for 6 hours.
Work schedule:
12.00 – 23.00
Location:
AZIMUT Hotel Saransk restaurant, the1st floor.
AZIMUT Hotel Saransk restaurant complex offers guests exquisite cuisine and a truly homely atmosphere. Explore the traditions of Mordovia!
