sogym

ล้มม้า

Since ancient times, the people of Kazakhstan cuts before winter cattle. Custom make sogym (preparation of meat for the winter), there is a very long time. Our wise forefathers have calculated that cattle profitably cut in late autumn. First, what will eat all winter. Secondly, in the winter there are no problems with the storage of meat in the cold, it does not spoil. Third, in the autumn animals gain the most weight. The Kazakhs horses are divided into three categories: driving (horses), and designed to work sogym. Horse slaughter is not accepted, they are treated with respect. Working horses slaughtered in rare cases. Usually sogym horses are specifically grown for this purpose. They graze and fatten as well as other livestock away and do not give names, unlike horses.

1. Juman farmer looks to the side where his cattle graze. 40 years old, he looks after him. Now he has his own farm, where there are several dozen horses, cows and sheep. Every fall Juman cuts horse sogym. Today is just such a day came.

2. Son Juma Yerlik with lasso sent into the stall to catch the horse.

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4. Only a couple of attempts he managed to throw a lasso

5. The main objective - to tie noose to a tree. Younger brother Daniar helps older, driving a horse bars.

6. Finally, common efforts, Zhumanov and his sons can wrap the rope around the tree.

7. After - the rope tightened and pulled that horse lay down

8. Once it falls, miner cattle Beisenbi tries to press the horse's head to the ground

9. At this time Yerlik tight rope connects the hoof.

10. When a horse is securely connected, drag noose from the neck down, hooked teeth for so that you can conveniently pull the animal's neck

11. Before you start cutting head, each silently reads a little prayer

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13. When the animal finally dies down, Yerlik removes noose ...

14. ... And prepare a place for cutting

15. The horse dragged on a specially prepared place

16. Before you begin, wash their hands cullers

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18. Beisenbi goes first. At first he removes the skin from the limbs and abdomen horse.

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23. Meat immediately take home to avoid attracting flies and dogs

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26. Belly and inside suitable for kuyrdak and kazi 

27. While the men cut up the meat, the kitchen already preparing kuyrdak. The picture shows the relative Juma Rezzhan cuts the meat for future meals

28. To use kuyrdak lungs, heart, and a little bacon. Meat is cut into cubes of medium size.

29. Kazan pose outdoors under a canopy

30. At first, put the meat

31. Next is the onion and garlic

32. Sometimes added for flavor tomatoes

33. Close the lid tightly and stew over medium heat.

34. While Rezhan hosts in the kitchen, in the yard of the other women clean colon and a map. The writing is a knife cuts the gut, and Kuleymash helps her, holding the other end. Both are neighbors owner of the farm.

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37. All the insides thoroughly washed with salt water.

38. The salt helps to remove not only the affected area, but also to remove mucus from the guts

39. Reveal Karin (stomach), and the contents of the purified

40. The meat on the ribs and a future kazi. The ribs are separated from the carcass whole without crushing

41. In horse meat valued: Multiplying (pictured), Kazi and map. Multiplying cut from the back of the thigh horse. From time immemorial, the Kazakhs do not use fresh meat into the food. His first salted and vyalyat, and then use boiled

42. At the end of the slaughter men clean up the place

43. Women continue to clean the colon. "My father was a herdsman for about 50 years. Could say that we have a dynasty of the herdsmen, whose traditions are passed down from generation to generation," - says the writing is.

44. The farm already grows dark, the chickens were hiding from the bright afternoon sun, facing the courtyard.

45. One of the dogs farm Kutbol

46. Kuyrdak almost ready

47. And boiling samovar for tea

48. Juman hugs cousin Rezhan.

49. In the farmhouse table already laid

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51. This kuyrdak prepared without potatoes.

52. After dinner, writing is clean and Kuleymash card to prepare your kazi.

53. Initially filling for kazi cut into strips with ribs horse

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55. Cut meat seasoned with a special seasoning salt, garlic and black pepper. Sometimes women use their composition seasonings, which is kept secret

56. In a ready-made, carefully washed intestine, fingers pushing flavored meat. To use a special kazy duodenum, length of 10-12 meters

57. The meat was packed tightly into the intestine, being careful not to tear it

58. Casa do length of 60-70 cm, the rest is cut off.

59. End of the intestine, "sew" toothpick. In the old days, when there was no toothpicks, our ancestors used sticks cut from reeds

60. Umit with interest the work of young women. "I am 75 years old, I also have the family all the men were herdsmen. Helping the mother, since my childhood I learned to do kazi "- she says

61. A few minutes later could not stand on a chair, she herself takes on a job

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63. By the end of the Kazi put in a dry place so that it can soak up the seasoning. The most favorite delicacy of Kazakhs can be considered ready.