If you love Haggis, you will really love vilmulimul
It is made by pouring reindeer blood into a cleaned stomach. Boiled kidneys, liver, ears, hoofs, and lips are added, as are berries and herbs. The stomach is sown closed and kept in a cold part of the yaranga (the traditional home) and allowed to ferment all winter. By spring, this dish, rich in calories and vitamins, is ready to eat.
and how did the indigneous in Siberia cook in the good old days?
Cooking among the native peoples of northern Siberia has been historically limited by the lack metal implements and pots. Untile relatively recently, the only way to heat food is by using stone pots or flat pan-like stones, or by cooking over an open fire, in ashes or in hot sand. Because of this shortage of metal implements, foods are rarely boiled even today and whatever soups are made have been borrowed from the Russian settlers. Frying in fat is still almost never practiced.
I couldn't find an article on Siberian indigenous cooking techniques, but
BonAppetit has an article on Native American hot stone cooking.LINK