What do people living in the world's coldest places eat for breakfast, lunch and dinner

Waking up in a place where winter never really ends means one thing: your food needs to be warm, filling, and full of energy. Life in the coldest parts of the world, from Siberia to Alaska to Greenland, calls for meals that comfort, nourish, and keep the body strong in freezing temperatures. You might expect a boring menu of just meat and fat, but the truth is far more delicious and diverse. Here’s what they really eat.

Breakfast: warm, hearty, and high-energy

In most of the coldest regions, breakfast is all about building stamina. In the Arctic, Inuit communities traditionally start the day with nutrient-dense foods like seal, walrus, or whale blubber, eaten raw or boiled. These foods are rich in omega-3 fats that keep joints healthy and provide slow-burning energy. In northern Russia, people begin with bowls of kasha, a warm porridge made from buckwheat or other grains, topped with butter, sour cream, or sometimes jam. It’s simple but very filling and helps keep the body warm. Over in Scandinavia, smoked fish, rye bread, and eggs are often part of a typical breakfast, with lots of emphasis on protein and fat to fuel the day.

Lunch: soups, stews, and smoked meats

Lunch in freezing places is usually a big, hot meal. In Siberia, pelmeni (small meat dumplings) boiled in broth are a winter staple. They’re easy to make in bulk and freeze well. In fact, freezing them outdoors is often part of the preparation. In Greenland and northern Canada, people eat hearty soups made with caribou, reindeer, or arctic char. These brothy dishes are not only warming but also packed with nutrients from bone marrow and fresh meat. Fermented and smoked foods are also common. Smoking helps preserve meat and fish in areas without easy refrigeration, and fermentation adds gut-friendly bacteria. These methods make food last through long, harsh winters and bring complex flavours to the table.

Dinner: comfort food meets survival

Dinner is all about restoring the body after a long day in the cold. In Alaska, families often eat salmon, moose meat, or seal stew, paired with potatoes, rice, or root vegetables like turnips. In cold Russian regions, dinner might include borscht, cabbage rolls, or stroganoff with pickled vegetables on the side. Fermented cabbage, beets, and cucumbers help digestion and are rich in vitamin C, which is important when fresh produce is limited. In Mongolia, where winters are brutal, people eat dishes like buuz (steamed meat dumplings) or fatty mutton stew. Animal fat plays a huge role in staying warm, and meat is often served with thick, chewy noodles or millet.

Why their food works
The food traditions in these extreme places aren’t just about taste. They’ve evolved to help people survive and thrive in conditions most of us can’t imagine. High-fat foods give insulation and energy. Fermented items support gut health. Bone broths and organ meats offer vitamins and minerals that are hard to get when fresh fruits and veggies are rare. Meals are hot, dense, and deeply nourishing, made to keep people going when temperatures drop far below zero.

The weather may be harsh, but the food is far from it. From warm porridge to smoked fish and rich stews, every bite serves a purpose. These meals are made to comfort, nourish the body, and keep energy levels strong.