Sterlet

Solyanka with sturgeon is an exquisite dish of Russian cuisine that embodies the traditions of rich and hearty soups. Solyanka is distinguished by its rich flavor, harmoniously combining the tanginess of pickles, the softness of olives, and the brightness of tomato paste. Sturgeon, the royal fish, adds tenderness and a noble taste to the solyanka. This soup is prepared in aromatic fish broth that simmers slowly to reveal all flavor nuances. Onions, sautéed cucumbers, and tomato paste enrich the soup with a dense texture while lemon and sour cream add freshness and softness. Solyanka is served hot, sprinkled with herbs, making it not only delicious but also aesthetically appealing. It is ideal for a festive table where one wants to impress guests with a refined combination of traditional Russian flavors.

Recipe by the chef of the restaurant "Sea on Patrikakh" Evgeny Meshcheryakov.

Recipe by Nikolay Bobrov, brand chef of the Tunguska restaurant.

Recipe by Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.

Recipe from the team of chefs of the restaurant "Noah's Ark.

Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.

Fish soup made from three types of fish is a traditional Russian dish with a deep history in folk cuisine. It was prepared in ancient times when fishing was not just a hobby but a means of sustenance. This recipe uses sturgeon, pikeperch, and trout, giving the soup a rich flavor with noble undertones. Vegetables, herbs, and spices enhance the aroma, while adding vodka at the end of cooking makes the broth clear and intensifies the taste. This dish is especially valued for its lightness, nutritional value, and ability to warm during cold seasons. Fish soup is not just a soup; it symbolizes unity with nature and the traditions of Russian cuisine, enjoyed particularly outdoors by a river or lake.

Potatoes cooked in the comfortable environment of chicken broth and butter at a gentle simmer are the perfect side dish for the rich flavor of sturgeon fish baked inside a salt shell.

Tsar's fish soup with black caviar is a dish worthy of royal feasts, reflecting the richness of Russian cuisine. This exquisite soup is made from aromatic fish broth with sturgeon species that give it depth and richness of flavor. The black caviar added at the end fills the soup with tenderness and a noble touch, while the smoldering coal adds a light smoky aroma. Vodka at the end of cooking makes the broth clearer and enhances its taste. Traditionally, the soup is served hot with rasstegai and enjoyed with a shot of cold vodka, making the meal especially festive. This dish symbolizes Russian hospitality and traditions, combining the wealth of nature and centuries-old culinary secrets.

Uha made from sturgeon and pike perch is a classic dish of Russian cuisine that combines the tenderness of sturgeon with the firm texture of pike perch. The origins of this recipe date back to ancient times when hearty uha was an essential part of the meals for fishermen and hunters. The broth, rich in fish flavor, gains a slight sweetness from carrots and spiciness from onions. Potatoes make the dish filling, while dill adds freshness and aroma. When served, uha warms and provides comfort, especially on cool days. It is not just a soup but a whole ritual — the clear broth, tender fillet, and herbal notes create a harmony of taste. Its best use is during family lunches or gatherings with friends where uha becomes a symbol of unity and traditions.

Sturgeon ceviche is a refined blend of Latin American culinary tradition and the delicate taste of noble sturgeon. This recipe originated in the coastal regions of South America, where the freshness of ingredients plays a crucial role. The light yet rich flavor of sturgeon pairs beautifully with the bright notes of lemon and lime that add freshness and zest to the dish. Olive oil softens the acidity, while red onion and sweet and spicy peppers add flavorful accents, creating a harmonious balance of tastes. Ceviche is not just a dish; it is a true delight for gourmets, perfect for warm summer evenings, light snacks, and exquisite aperitifs. Marinated in citrus sauce, sturgeon meat acquires a tender texture that reveals a wealth of flavors in every bite.