The Tatar cuisine relies heavily on the main agricultural products of the region – cereals and livestock. Fruits and vegetables were much less developed in the region's agriculture, although the relative importance of the potato began to increase from the end of the 19th century. Local vegetables included onions, carrot, horseradish, turnips, pumpkins, beets and, in small quantities, also cucumbers and cabbage. Fruits were mainly grown in orchards on the right bank of Volga, including local apple, cherries, raspberries, and currants. The forests were a source for wild berries, walnuts, hops, cow parsnip, sorrel, mint, and common wild leeks. Mushrooms were not typical in traditional Tatar cooking, and they began to be used only recently, especially among the urban population. Cattle and sheep provided beef and mutton, both equally popular among the Tatars. Horse meat was eaten boiled, salted, and cured. Milk was used primarily in dairy products, such as curds, sour cream, etc. Poultry was widespread in local farms (chickens, geese), and eggs were a popular dish, eaten in various forms. Beekeeping in the forest-steppe belt produced an abundance of honey for local consumption.