Recipe Catalog

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Tunguska brand chef Nikolay Bobrov shared the recipe with us.

Salmon soup in a multicooker is the embodiment of Russian cuisine, combining simplicity of preparation and rich flavor. Ukha is an ancient dish originally served as food for hunters and fishermen. Thanks to the multicooker, the process becomes even more convenient, and the aroma and taste are revealed in a new way. Salmon gives the broth tenderness and richness, while potatoes, carrots, and rice provide a pleasant texture. Bay leaf and black peppercorns add subtle spicy notes to the soup. The dish is light yet nutritious, perfectly warming in cold weather. Ukha is especially good fresh with chopped herbs and a slice of rye bread. It can be served as a standalone dish or as part of a traditional Russian village lunch.

Canned salmon fish soup is a simple yet surprisingly rich dish of Russian cuisine. Its roots go back to times when housewives tried to use available products as efficiently as possible. The delicate taste of salmon harmonizes with the aroma of chicken broth, vegetables, and bay leaves, creating a cozy and warming dish. Potatoes add density to the soup, while onions and celery provide a light spiciness. It is eaten hot, served with herbs and a piece of fresh bread. Thanks to canned salmon, the soup cooks quickly, making it an excellent option for a family dinner. It can be made with water, but chicken breast broth adds depth of flavor. Salmon can be added at the end of cooking to preserve its texture. This dish recalls traditions where the simplicity of ingredients served as the foundation for heartfelt home recipes.

A dish from the new Russian cuisine restaurant Grand Cafe (Tver). An excellent basic recipe for a thick fish soup - with processed cheese, potatoes and other vegetables for satiety, thyme and white wine for flavor. Whether this technological solution belongs to Russian cuisine is debatable, but in fact this recipe has absorbed everything that can make any fish soup more beautiful and delicious. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Grand Café Restaurant.

Soup from canned pink salmon - in case of lack of time or love for simple soups. An important ingredient is millet: it adds texture and satiety to the soup. Everything is prepared in an elementary way, so even someone who has never cooked before can handle it.