Shtrumby Kuban with turkey meat in sour cream. For HozOboz, the Kuban shtrumba turned out to be a previously unfamiliar dish, so it was doubly interesting to cook them. We present you Kuban meat stumps, in which meat from the drumstick of a turkey was used for minced meat. The unusual shape of sliced rolls, reminiscent of roses, looks great on plates. The cooking method, which is called poaching (with incomplete immersion in water), gives an amazing effect - the products come out like steamed Asian buns. The use of different fillings, including vegetable and sweet ones (such as nuts, raisins and candied fruits), allows you to get a huge range of flavors and types of dishes, from the main course to an unusual dessert.
Such Kuban shtrumba, the recipe of which HozOboz offers today, are widely represented in the cookbooks of the Kuban cuisine, based on the traditions characteristic of cooking among Ukrainians, Russians, Circassians and other Caucasian peoples. Therefore, it remains a bit of a mystery how a characteristic German dish called strumbs, shtruls or steam strudels got into the classics of the Cossack cuisine of southern Russia.
Meat strudel, for which the names khanum, burek are used in the cuisines of eastern peoples, have a wide European distribution, occurring in all German-speaking regions, on the territory of the former Austria-Hungary and in places of compact settlement of European Jews.
Apparently, these Kuban shtrumbs were used by those ancestors of the modern population of the Stavropol and Krasnodar Territories who came from the Ukrainian part of the empire, or who closely communicated with them. In turn, the Ukrainians adopted these traditions from the Jews, who had the right to live in limited areas, which included most of the small towns, as well as certain areas of large cities located on the territory of modern Ukraine, within the boundaries of the legal Pale of Settlement, defined on on the basis of the Decree of Catherine II of 1791.
Kuban cuisine is very eclectic even now, ready for everything new, but in the traditional manner of hearty dishes, for example, easily deciding to cook Kuban shtrombs according to a recipe in a slow cooker, with different sauces - creamy, sour cream, tomato, vegetable, spicy. HozOboz prefers to start acquaintance with stumps in sour cream sauce, which are not at all complicated, but remain in the memory of those who have tried them at least once for a long time. After all, it is not without reason that such original rose rolls have forever lingered in the national cuisines of many peoples!
The history of cooking leaves on its pages only what the majority really likes, which you will soon join if you have not tried to cook and eat shtrombs before.
Look at the Kuban shtrumba, the recipe with a photo of which invites you not to hesitate with their preparation and to please your loved ones in the near future! After all, this requires the simplest products, usually found in the constant arsenal of every housewife.
Such a hearty dish is great for people who lead an active lifestyle, because it can fill them with energy for a long time. Steaming in hot water is much healthier than roasting and tastier than boiling, so eaters will enjoy a delicious steam-like dish. The use of turkey meat and leek makes such a meat and flour product dietary.
Alternative cooking options for strumbs
Do you want to know how to cook Kuban shtrumba in a different way? The Kuban classics of making such mini-rolls are very diverse. Use minced pork, potato with mushrooms or cabbage for an original taste. The same can be achieved by substituting sauces. HozOboz invites you to start with this precise instruction, and after preparing the shtrumba according to a new recipe, share your impressions with readers, tell about your secrets and traditions, while getting acquainted with southern Russian cuisine. Have a great gastronomic experience!