Perch

Baked perch in foil is the embodiment of simplicity and natural flavor characteristic of Russian cuisine. This cooking method has been known since ancient times when fishermen prepared their catch right on the shore by wrapping it in leaves or grilling it over coals. The dish becomes juicy and aromatic thanks to spices and herbs. Butter adds tenderness, bay leaf and dill provide subtle spicy notes, while pepper adds zest. Baked perch pairs wonderfully with light salads, fresh vegetables, and a glass of traditional drink. It is not just a recipe but a tribute to old Russian traditions—where natural products, minimal processing, and the art of highlighting flavor formed the basis of culinary practice.

In the original Russian fish solyanka, several types of fish were always used, at least two. As a rule, one of the types was fatty, and the others were leaner. Olives, capers and lemon slices began to be added to solyanka at the end of the 18th century, and at about the same time, it became customary to pre-sauté onions and pickles. A little later, they began to add tomatoes - but that's a completely different story.

Perch cutlets with herbs are a delicate and aromatic dish of European cuisine that combines the lightness of fish with the rich flavor of greens. The history of such cutlets dates back to traditional recipes from coastal regions where fresh fish has always been a staple. Here, perch is minced and mixed with onions and oak leaf lettuce, adding fresh notes. Slightly soaked white bread makes the cutlet structure airy, while ground black pepper enhances their spiciness. Coating in flour and frying in sunflower oil creates a crispy golden crust. These cutlets are perfect for a light lunch or dinner and can be served with vegetables or a sour cream-based sauce that enhances their mild flavor. The simplicity of preparation makes them a favorite dish for both home cooking and restaurant interpretations.

Fish soup made from fresh river fish is a classic Russian dish symbolizing closeness to nature and simplicity of taste. Its history dates back to ancient times when fishermen cooked fragrant soup over a fire right by the shore. The broth, rich in flavors of perch and carp, gains a slight sweetness from the addition of a piece of sugar. Potatoes add heartiness while tomatoes provide a hint of acidity. Spices like bay leaf and black pepper deepen the aroma. Uha is served hot, perfectly complemented by fresh bread and traditionally enjoyed outdoors, savoring the pure taste of natural ingredients. It’s not just soup – it’s a whole story of Russian hospitality, comfort, and enjoyment of simple yet exquisite flavors.