Tatar classics: chak-chak.

The word solyanka is as pleasant as it is ambiguous for the Russian ear. Some people prepare assorted solyanka with mushrooms, some with olives, some with capers, and some with pickles, there are even those who completely deny cabbage in the recipe . Without what you definitely cannot prepare meat solyanka - without meat. And the more types or varieties of meat you collect in this incredibly hearty soup, the tastier it will be. Here you need not so much to know when to stop, as to be able to build harmony: this recipe uses six types of meat at once, ranging from beef to smoked sausages, and they all get along with each other and sing along with each other.

Milanese cutlet, Milanese cutlet, Milanese schnitzel, finally: in Russian this famous dish is called differently. Not so long ago it was believed that it was cotoletta alla Milanese that became the prototype of the Viennese schnitzel, but in the end it turned out that the first is something one thing, and the second is something completely different.

Bouillabaisse is cooked from fresh catch, what you caught is what you cooked. Therefore, the fish component can change, but it should always be varied.

Konigsberg Klopsy, meatballs with caper sauce. One of the current gastronomic attractions of Kaliningrad, where they are now looking for connections with the city's Prussian past as well.