Kunney Osipova

Hello, dear friends!
My name is Kunney (it is a Yakut name, means “sunny”). I’m 15 years old and I’m in 9th grade.
I enjoy reading books. I mostly prefer Russian classics: Alexander Pushkin, Michael Lermontov. But I also love foreign literature, books by Mark Twain, Jules Verne, and Edgar Allan Poe. They are very exciting and also have an interesting subject. I enjoy them!

National Food of Yakutia
In ancient times our ancestors knew the 30 species of koumiss different tastes. Koumiss is produced by fermentation of dairy products. For koumiss using mare's milk, cooled boiled water, pasteurized milk and yeast. The components to mix and shake until a frost forms whorls. In order to better lay the dry fermentation tendon of the front legs horse - besteeh iniir as a starter


Prepared from fresh beef or horse blood, filling her intestine (both thick and thin). Since ancient times, we know two kinds of blood sausage: delicatessen - Suba and simple, so-called "black" blood. During the slaughter blood defending. The upper portion of the liquid - it's Suba and the bottom - the "black" blood.

Kuerchakh - a Yakut dairy product


¨- one of their favorite traditional dishes of the Yakuts and usually served for breakfast instead of oil to the cake or bread. Prepared from chilled heavy whipping cream. In a deep bowl to pour one of these products in the third volume. Vigorously whisk special wooden flat round with smaller incisions whorls turning up all the liquid into a thick fluffy mass. Kercheh can be prepared with various additives, for example, while whisking to introduce sugar, sorata, jam, fresh berries. Successfully arranged kercheh is thick, fluffy, light consistency. Immediately after the beating, pour in a wooden cup - or cups kytyja and serve with bread, homemade waffles or bread

Khatta, Utehe, Oyogos - traditional food from Meat


Help Yourself and taste our healthy food !!!