First courses


  • 2 onions
  • 2,5 tbsp. rice
  • 2 tbsp. dried dogwood
  • 3-4 tablespoons of crushed walnut kernels
  • 2 root parsley, cilantro, parsley tarragon (wormwood).

Wash the fish, cut and put it in a saucepan, fill with cold water, add the peeled, chopped in half roots, onion, salt and cook at low heat for 15-20 minutes.

After that remove the fish, and put in the broth washed and cleaned of seeds dried cornel, boiled rice, chopped nuts and bring to a boil.

Submit to the table, sprinkled with herbs tarragon.




 For the broth:  

  • 2,5 l of water
  • carrot - 1 pcs
  • onion - 1 pcs
  • 100 g of cabbage
  • 3-4 sprigs of parsley
  • 100 ml soy sauce 

For noodles: 

  • flour 100 g
  • egg - 1pcs
  • salt


For the filling: 

  • 300 g fillet of white sea fish
  • shrimps peeled
  • 1 large carrot
  • 1 leek
  • 4 cloves of garlic
  • 0,5 tspn of red hot pepper

Cook the noodles.

Cook vegetable broth. All the vegetables cut into large pieces, put in a pan with boiling water and cook for 15 minutes.
Strain the broth, pour in it soy sauce and leave on low heat.

While the cooked soup, prepare the ingredients for the filling. Wash white part of the onions leek and cut into rings. Carrots d cut into thin longitudinal fins. Garlic peel and chop. The fish is washed and cut into pieces length of 5 cm. Shrimp leave one piece.

Put the fish and shrimps in the broth and cook for 3 minutes. Add noodles and cook for 5 min.
Put in the soup of vegetables and cook for 2 minutes. Remove from heat, add the garlic and red pepper, cover with soup cover and let stand for 10 min.



  • 250 g salmon fillet
  • 1.2 litres of water
  • 100 ml of dry white wine
  • celery 1 petiole
  • 1 large leek
  • onions - 2 pcs
  • potatoes - 2 pcs
  • butter
  • 250 ml cream with fat content of 20%
  • salt
  • pepper

Wash salmon fillet and cut into pieces.

Put the pieces of salmon into boiling salted water, add pour wine, pepper and bay leaf. Leave it to a boiling, reduce the heat and cook for 10 min. Remove from fire, allow to cool. Fish remove from broth, strain the broth.

Celery and the white part of leek wash and chop. Cut into cubes onion and potatoes.
In a saucepan, in which to cook the soup, melt the butter and saute the celery, onions and leeks in a period of 5 min. Add potatoes and fry for about 2 min., pour salmon soup and cook soup 30-35 min.

The soup cool, pour into a blender and grind in a puree. Pour the soup into a saucepan, add the cream, mix well and place in refrigerator for 2 hours.
Pour the soup in plates, add in every plate a few pieces of salmon.



  • 1 liter of fish broth
  • butter 2 tbsp.
  • eggs 2 pcs.
  • carrots 2 pcs.
  • onion 1 pcs.
  • 100 g celery root
  • 2 slices of white bread
  • milk
  • salt

Cook the fish stock.

Soak bread in milk, then press. Get out fillet of fish from the broth, chop it together with the bread.

Peel one onion and chop it. In a frying pan heat the oil, add the onions and fry for 3 min., stirring. In forcemeat add the onions and slightly beaten egg. Add salt and mix thoroughly. Create minced meat balls with a diameter of 2 cm. Vegetables, peel and cut into small cubes. The broth bring to a boil, add the vegetables, salt, pepper to taste. Cook for 10 min.

Add meatballs and cook another 10 minutes.



  • one piece of sturge 500 g
  • onion 3 pcs
  • carrots 2 pcs
  • walnut 1.5 cups
  • dried plums 0.5 of cup
  • flour 1 tbsp.
  • garlic 2-3 cloves
  • 2 sprigs parsley
  • celery 2 sprigs
  • bay leaf
  • spice pepper
  • coriander seeds 1 tsp.
  • хмели-suneli 1 tsp.
  • pepper half of pod

Sturgeon put in a saucepan, pour 2 liters of cold water. Clean onions and carrots and put it to the fish. Add parsley, celery, bay leaf, allspice pepper and a pinch of salt. Put it on the fire for 10 min.

Dried plums pour with half a glass of hot water, stir, then wipe through a sieve. The remaining onions finely cut into rings. Fish remove from broth and cut into small cubes. Strain the broth, remove from the surface of the fat. Pour it into a clean pan, heat, put the chopped onions. Cook for 5 min. Add the flour, stir and cook for 5 min. Pour the fish broth (except 1 cup) and boil it. Add slices of sturgeon and cook for 10 min. Coriander crushed in a mortar with garlic. Wallnuts crushed into a homogeneous mass, mix with the stored cold broth.

Chop allspice pepper. For 5 minutes till the readiness add the garlic soup with spices, chillies, dried plums and walnut mix. When soup is ready, remove from the heat, season with. Submitted through the 5 min.



  • 400 g fillet of any fish (Jack mackerel, saithe)
  • 3 potatoes
  • 2 onions
  • a few dry mushrooms
  • 1 carrot
  • 2 liters of water
  • salt
  • pepper

Dry mushrooms fill with cold water. When they swell, the water in which they were soaked, filtered and used to cook soup.

Cut the fish into pieces. Peeled vegetables cut into cubes. In boiling salted water drop immediately all ingredients, bring to a boil. Boil for 5-7 minutes and insist without heat for 20-25 minutes. Serve in the same dish, where the soup was boiled. Herbs, roots, spices add on request.

The combination of mushrooms, fish, vegetables and create an original taste and aroma of the soup.



  • salmon fillet weight - 1-1, 5 kg
  • onion - 1 pts
  • leeks (white part)
  • garlic - 1 clove
  • parsley - 1 bunch
  • 2 stalks of celery
  • 2 sprigs of thyme (or 1 tsp. dried thyme)
  • 250 ml of dry white wine
  • bay leaf
  • pepper
  • salt
  • 2 eggs

Fillet cut into portions, cover and put in a saucepan. Fill with water, put on fire and bring to a boil. Remove the foam.

Onions cleaned and cut into rings. Wash white part of leek and cut into rings of 2 cm wide. Garlic peel and cut into thin plates. The greens are washed, dried and tie in a knot. In the broth add the vegetables, herbs and salt. Pour the wine and bring to a boil. Cook soup over low heat without cover 30 min. For 10 minutes until ready to put a bay leaf and black pepper.

Fillet remove from broth, transfer to a bowl, cover and leave in a warm place. Strain the broth through a linen towel and returned to the fire. Cook drew out: the egg whites beaten with 5 cubes, crushed ice. Enter the guy controlling the broth, mix well, bring to a boil. Remove from heat and leave for 10 minutes. Then remove the foam formed. The plates put on 1-2 slices of salmon fillet, pour the broth. You can decorate thin circles of lemon and greens.