National drinks of Kyrgyz people

Kyrgyz people are the ancient nomadic people, since the immemorial time, they have venerated their traditions and preserved them to the present day. Perhaps there is no Kyrgyz who does not know his/her roots, the history of family, and the traditions that were passed from generation to generation. This applies to the national cuisine, where great importance has always been paid to meat dishes, as well as traditional beverages.

Recipes have been passed from families to families. So now the recipes of miraculous drinks are still survived. Of course, today national drinks are more prepared often by villagers or those Kyrgyz families who have not yet forgotten all the subtleties of their preparation. However, it is still possible to taste national drinks, in the streets of Bishkek and in stores they sell shoro, maksym, chalap and koumiss for bottling or bottling.

So, let's study what kind of national drinks you can try, and what are they made of? Let's start, with the most valuable and healing drink of Kyrgyz - koumiss. In fact, koumiss is a mare's milk, which is poured into a special leather bag - saba. It is pre-poured into the starter, after which it is beaten up about 15 hours. Finally, we get useful, ecologically clean, healing drink koumiss.

Especially useful for the human body is one of the species of koumiss - saamal or fresh mare's milk. According to the traditional medicine, Samal helps cure many chronic diseases, even bronchitis, asthma or tuberculosis. Another popular among the Kyrgyz people is drink called maksym. It is prepared from flour, fried in fat, with the addition of talcane - ground on millstones of wheat, barley or corn.

Depending on the method of preparation, it is called fried (non-carbonated drink) or maksam (carbonated). The drink is served exceptionally cold in a hot weather; it perfectly quenches thirst and gives strength to traveler, at the expense of useful cereals, which are added to the drink. Another useful drink of the ancient nomads is ayran, which in its composition and form resembles a thick curdled milk or kefir. It is prepared exclusively from warm cow milk, in which ferment is added. Ayran is most preferred by children, from the strained ayran women usually prepare suzme, in which you can add water. Then you get another chalap soft drink. Either from suzme prepare balls and dry in the sun. Small balls are called kurut.

Their uniqueness of this dairy product that is drying kurut can be stored for years in a dry place. In the ancient times, women prepared kurut for their husbands, who went on a long journey. On the way, they could mix them with hot water, after what they could to this mixture e piece of bread- (zhupka), thus satisfying hunger. This way of consuming kurut in liquid and hot form, is preserved today mainly in the southern regions.

Kuurma tea, which literally translates as fried tea, another drink of the ancient Kyrgyz. The appearance of the drink resembles a liquid porridge. To make it, melt the butter or butter in the cauldron, fry a little flour on it and add black tea and milk in a proportion one to one. It is interesting that many people drink it with salt, but there are those who prefer sugar salts.

Perhaps the most difficult drink to prepare, is the drink Bozo, which is the most preferred by men. The pregnant women are also like it, because of a light sour taste and useful properties. Bozo is also called Kyrgyz beer, because it is made from malt, wheat germ, corn, barley or millet and is an intoxicating drink. Despite the complexity of the cooking technology in Kyrgyz families, this drink is still being prepared, and the recipe is passed from generation to generation. It is believed that Bozo increases immunity and prevents anemia.