Stroganina is the Russian version of sashimi. It is prepared with a whole fish that is frozen raw after which it is skinned and cut with a sharp knife into incredibly thin slices. The pieces naturally curl, and they should be served immediately after slicing.
Stroganina originates from the Russian Arctic, and it is traditionally prepared with whitefish such as omul, nelma, or muksun. The name of the dish stems from the word strogat, meaning to shave. Stroganina is traditionally paired with vodka and comes served on ice, usually accompanied by a combination of salt and pepper.
MOST ICONIC Stroganina
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Ukha is a rustic Russian soup consisting of a broth filled with herbs, seasonings, root vegetables, and fish such as salmon, cod, perch, and trout. A bit of vodka is often added into the pot while the soup is simmering. Although it originated as a simple broth, it evolved into an elaborate dish during the 16th and 17th centuries, when it was served in Russian courts.
Apparently, the soup is so good that it was even a favorite of Ivan the Terrible.
MOST ICONIC Ukha
View moreSugudai is a Russian fish dish that originates from Siberia. It consists of pieces of raw fish such as muksun, cisco, or nelma that are cut into larger chunks and are then seasoned and topped with spring onions, lemon juice, butter, or optionally vinegar, basil, dill, as well as various sauces.
In its original form, sugudai was a simple meal that only combined locally available raw fish and onions. Nowadays, this classic Siberian dish is gaining more popularity, and it is slowly becoming a staple in Russian fish bars.
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