Names for meat broth and soup in the Turkic and Finno-Ugric languages of the Ural-Volga region

Names for meat broth and soup in the Turkic and Finno-Ugric languages of the Ural-Volga region

Muratova R.T. (IHLL UFRC RAS, Ufa, Russia)

Abstract

This article examines the lexemes denoting meat broth and soup in the Turkic and Finno-Ugric languages of the Ural-Volga region from a comparative historical and linguageographic perspective. It is revealed that the names of the two dishes reflect the specific features of the material culture of the peoples of the Ural-Volga region: 1) all languages have original names, dating back to proto-forms, indicating the traditional nature of these dishes among these peoples; 2) the presence of borrowings in Turkic languages suggests a possible transformation of the dishes under the influence of Persian cuisine; 3) cases of contactogenic vocabulary between the languages are recorded: for example, the Chuvash influence on Mari is manifested in the borrowing of the name for broth.

Keywords

Turkic languages; Finno-Ugric languages; languages of the Ural-Volga region; vocabulary of material culture; names for broth; names for soup.

Edition

Proceedings of the Institute for System Programming, vol. 38, issue 3, part 2, 2026, pp. 187-196

ISSN 2220-6426 (Online), ISSN 2079-8156 (Print).

DOI: 10.15514/ISPRAS-2026-38(3)-29

For citation

Muratova R.T. Names for meat broth and soup in the Turkic and Finno-Ugric languages of the Ural-Volga region. Proceedings of the Institute for System Programming, vol. 38, issue 3, part 2, 2026, pp. 187-196 DOI: 10.15514/ISPRAS-2026-38(3)-29.

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