Welcome to the summary page for FabulousFusionFood's Siberian recipes, part of Asia. This page provides links to all the Siberian recipes presented on this site, with 9 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Siberian recipes added to this site.

Siberia, (Сибирь in Cyrillic) is an extensive geographical region comprising all of North Asia, from the Ural Mountains in the west to the Pacific Ocean in the east. It has formed a part of the sovereign territory of Russia and its predecessor states since the lengthy conquest of Siberia, which began with the fall of the Khanate of Sibir in 1582 and concluded with the annexation of Chukotka in 1778.

Siberian cuisine is characterized by hearty dishes, influenced by the region's cold climate, nomadic traditions, and diverse ethnic groups. Key elements include meat (especially lamb, beef, and wild game), fish (particularly around Lake Baikal), dairy products, and foraged ingredients like berries and mushrooms. Popular dishes include pelmeni (meat dumplings), stroganina (frozen raw fish or meat), and various soups like borscht and solyanka.

Siberia, (Russian: Сибирь, romanized: Sibir') s an extensive geographical region comprising all of North Asia, from the Ural Mountains in the west to the Pacific Ocean in the east. It has formed a part of the sovereign territory of Russia and its predecessor states since the lengthy conquest of Siberia, which began with the fall of the Khanate of Sibir in 1582 and concluded with the annexation of Chukotka in 1778. Siberia is vast and sparsely populated, covering an area of over 13.1 million square kilometres (5,100,000 sq mi), but home to roughly a quarter of Russia's population. Novosibirsk, Krasnoyarsk, and Omsk are the largest cities in the area.

Because Siberia is a geographic and historic concept and not a political entity, there is no single precise definition of its territorial borders. Traditionally, Siberia spans the entire expanse of land from the Ural Mountains to the Pacific Ocean, with the Ural River usually forming the southernmost portion of its western boundary, and includes most of the drainage basin of the Arctic Ocean. It is further defined as stretching from the territories within the Arctic Circle in the north to the northern borders of Kazakhstan, Mongolia, and China in the south, although the hills of north-central Kazakhstan are also commonly included. The Russian government divides the region into three federal districts (groupings of Russian federal subjects), of which only the central one is officially referred to as 'Siberian'; the other two are the Ural and Far Eastern federal districts, named for the Ural and Russian Far East regions that correspond respectively to the western and eastern thirds of Siberia in the broader sense.

Siberia is known for its long, harsh winters, with a January average of −25 °C (−13 °F). Although it is geographically located in Asia, Russian sovereignty and colonization since the 16th century has led to perceptions of the region as culturally and ethnically European. Over 85% of its population are of European descent, chiefly Russian (comprising the Siberian sub-ethnic group), and Eastern Slavic cultural influences predominate throughout the region. Nevertheless, there exist sizable ethnic minorities of Asian lineage, including various Turkic communities—many of which, such as the Yakuts, Tuvans, Altai, and Khakas, are Indigenous—along with the Mongolic Buryats, ethnic Koreans, and smaller groups of Samoyedic and Tungusic peoples (several of whom are classified as Indigenous small-numbered peoples by the Russian government), among many others.

Etymology: The origin of the name is uncertain. In the Russian language, it was adopted as a toponym through contact with the Khanate of Sibir (Сибирское ханство) since the 15th century. The Russian name Yugra was applied to the northern lands east of the Ural Mountains, which had been known of since the 11th century or earlier, while the name Siberia is first mentioned in Russian chronicles at the start of the 15th century in connection with the death of the khan Tokhtamysh in 'the Siberian land'.

Some sources say that 'Siberia' originates from the Siberian Tatar word for 'sleeping land' (Sib-ir), but this discourse does not correspond to the actual Siberian Tatar language. Mongolist György Kara posits that the toponym Siberia is derived from a Mongolic word sibir, cognate with modern Buryat sheber 'dense forest'. A different hypothesis claims that the region was named after the Sibe people. Another account sees the name as the ancient tribal ethnonym of the Sihirtia or Sirtya (also Sypyr [sʲɵpᵻr])), a hypothetical Paleo-Asiatic ethnic group assimilated by the Nenets.[

Polish historian Jan Chyliczkowski has proposed that the name derives from the Proto-Slavic word for 'north' (cf. Russian север sever), as in Severia. Anatole Baikaloff has dismissed this explanation. He says that the neighboring Chinese, Turks, and Mongolians, who have similar names for the region, would not have known Russian. He suggests that the name might be a combination of two words with Turkic origin, su 'water' and bir 'wild land'.

Siberian Cuisine:

Siberian cuisine is characterized by hearty dishes, influenced by the region's cold climate, nomadic traditions, and diverse ethnic groups. Key elements include meat (especially lamb, beef, and wild game), fish (particularly around Lake Baikal), dairy products, and foraged ingredients like berries and mushrooms. Popular dishes include pelmeni (meat dumplings), stroganina (frozen raw fish or meat), and various soups like borscht and solyanka. Stroganina is a raw fish dish of the indigenous people of northern Arctic Siberia made from raw, thin, long-sliced frozen fish. It is a popular dish with native Siberians. Siberia is known for its pelmeni dumpling, which in the winter are traditionally frozen and stored outdoors. There are various berry, nut and mushroom dishes making use of the riches of abundant nature.

Staple foods include: Meat: Lamb, beef, horse meat, and various wild game like bear, venison, and elk are common; Fish: Especially from Lake Baikal, including omul, sturgeon, and pike; Dairy: Fermented milk drinks, cottage cheese (tvorog), and sour cream (smetana) are popular; Grains: Kasha (porridge) is a staple, often made from various grains; Foraged Goods: Berries (cranberries, raspberries, etc.), mushrooms, and wild plants are used.