Recipe Catalog
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Sturgeon in Russian style is a refined dish of Russian cuisine, infused with the spirit of traditions. Sturgeon, known for its tenderness and rich flavor, is baked with potatoes in a sour cream sauce, giving it softness and depth of taste. Mustard and spices add a subtle piquancy, while cheese baked to a golden crust provides an appetizing texture. This classic treat highlights the richness of Russian gastronomy, especially on festive occasions. Sturgeon in this preparation pairs perfectly with a glass of white wine and fresh herbs, creating a harmonious balance of flavor nuances.
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It is better to boil beluga and other sturgeon fish, as well as catfish, in large pieces and cut into portions before serving: fish boiled in large pieces is juicier and tastier.
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The recipe was shared with us by the chef of Touch of Matcha Yegor Rudolsky. Buckwheat is our everything after Pushkin. Birch trees are also strongly associated with Russia. We collect young birch buds, then add them to our bowl. When they are young, they are soft and pleasant. At first, we prepare them for future use, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook buckwheat, we preserve the grain. Fermented tomatoes and cauliflower add acidity and spice.
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This exquisite recipe pays homage to Russian culinary tradition that celebrates the richness of aquatic gifts. Sturgeon, beluga, sevruga, and catfish, boiled to perfection, are distinguished by their tenderness and rich flavor worthy of a royal table. The fish garnish is a symphony of freshness and brightness: tomatoes, cucumbers, cabbage, green salad, and potatoes complemented by horseradish, vinegar, and aromatic sauces. Each detail emphasizes the depth of flavor of the noble fish, creating a harmonious combination. Such a dish is suitable for both festive feasts and ceremonial dinners, providing guests with gastronomic pleasure and a sense of connection to Russian culinary traditions.
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First, in 1949, there was the Black Russian, made from vodka and coffee liqueur. In the sixties, they started adding cream, which is how the Russian turned white. Both cocktails have little to do with Russia: they got their name from the vodka. The White Russian is the Dude's favorite drink from The Big Lebowski. The film gave the cocktail new popularity. This recipe is one of the variations on the White Russian, invented by Gustave Tops, head bartender at the Hotel Metropole in Brussels, in honor of Perle Mesta, the US Ambassador to Luxembourg from 1944-1953.
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Sturgeon in tomato with mushrooms is an exquisite dish of Russian cuisine that embodies a wealth of flavors and aromas. Sturgeon, a noble fish from the sturgeon family, combined with tender champignons and a spicy tomato sauce creates an unmatched gastronomic ensemble. In the cooking process, the fish is first scalded and then simmered with white wine and broth, absorbing deep flavors. The sauce made from the broth adds completeness to the dish. It is served with boiled potatoes and lightly salted cucumbers, making it hearty and harmonious. This dish is perfect for festive tables or special occasions when one wants to enjoy classic traditions of Russian cuisine in a modern interpretation.
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Fried sturgeon with tomatoes and onions is a dish that combines the tenderness and richness of Russian cuisine. Sturgeon, a symbol of sophistication, acquires a golden crust in this recipe, revealing its rich flavor. Tomatoes add juiciness and a slight acidity, while caramelized onions provide a soft sweetness. Simple to prepare yet noble in presentation, this appetizer is perfect for both family dinners and festive gatherings. Historically, sturgeon was a privilege of royal tables, and its combination with vegetables makes the dish balanced and nutritious. It is served with potatoes, fragrant herbs, and butter, making it especially cozy and hearty.
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Canned sturgeon in sour cream with potatoes is a refined dish of Russian cuisine that combines the noble taste of sturgeon and the delicate creaminess of sour cream. Historically, sturgeon was only available to privileged classes, but canning made it more accessible. In this recipe, juicy fish soaked in tomato sauce is complemented by the rich creamy flavor of sour cream, creating a harmony of textures and aromas. Boiled potatoes dressed with butter serve as the perfect side dish, highlighting the natural tenderness of the fish. The dish is hearty yet delicate and can be served both on weekdays and at festive tables. Fresh or pickled cucumbers as an accompaniment add a piquant freshness, making the taste more expressive.
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Italian-style sturgeon with pasta is a refined dish that combines the luxury of seafood and the richness of Italian cuisine. Sturgeon, with its firm and tender meat, is simmered in white wine with onions and tomatoes, absorbing the subtle aroma and acidity of the ingredients. The harmony of flavors is complemented by pasta cooked to perfection and topped with butter and grated cheese. The final touch is a rich sauce made from fish juice, lemon, and tomato sauce that adds a light spiciness to the dish. This delicacy is perfect for a festive dinner or simply to enjoy the refined flavors of the Mediterranean. It pairs wonderfully with dry white wines and fresh vegetables. An elegant, balanced dish that highlights Italy's rich gastronomic traditions.
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Sturgeon in champagne is a heavy festive luxury. You put it on the table, and everything around it no longer matters. Something else is important: to cut such a gem as steamed sturgeon without spoiling anything. In this case , it happens as if by itself: with a whole fish and a bottle of champagne, the preparation is elementary, the effect is stunning. Sergey Eroshenko shared the recipe with us.
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Recipe from the team of chefs of the restaurant "Noah's Ark.
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The recipe is taken from the "Book of Tasty and Healthy Food" of 1939. The style and spelling of the original are preserved.
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Kalya is an old Russian soup, the ancestor of rassolnik, can be either fish or meat. The first mentions of this soup date back to the 16th–17th centuries. Back then, it was prepared from fatty fish with cucumber brine and pressed and cut . We have prepared an adapted version of kalya — with salmon and pike caviar. It is ideal for fasting days, when fish is allowed.
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The 'Russian' stew in a pot is a true embodiment of traditional Russian cuisine, where the warmth of home combines with the rich flavors of rural products. This dish dates back to ancient recipes when baking in clay pots preserved the juiciness of meat and the aroma of spices. Tender pork infused with onions and spices gains a rich flavor, while potatoes baked under a golden cheese crust add softness and tenderness to the dish. The sour cream sauce adds a creamy texture, and herbs finish the composition with fresh notes. Such stew is perfect for cozy family dinners, especially on cold evenings when one wants to warm up with the aroma of baked meat and potatoes.
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Fish fillet stewed with potatoes in Russian style is a cozy dish of Russian cuisine that embodies the traditions of home cooking. The tender fish fillet absorbs the aromas of sautéed onions and carrots, harmonizing with soft pieces of potato. Cream gives the dish a velvety texture, making it especially delicate. The dish recalls ancient Russian recipes where ingredients were stewed in clay pots, preserving all flavor nuances. It is perfect for a family dinner, warming the soul and creating an atmosphere of comfort. The simplicity of the ingredients combines with a rich, intense flavor that unfolds with each bite. This is a true gastronomic story rooted in the traditions of Russian village cuisine.
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