A clear fish soup traditionally prepared from freshwater fish caught in the Volga and the region's numerous lakes and rivers. Pike, pike-perch and perch can all contribute to the broth, which is valued for its delicate flavor rather than heavy seasoning. 1)
A traditional closed fish pie in which pieces of river fish are baked inside a layer of dough, often together with onions and herbs. It was practical as well as tasty: the pastry protected the fish and made the dish easy to transport. 2)
Cabbage soup prepared in the traditional Russian manner, often with sauerkraut, potatoes, carrots and meat. In rural cooking, mushrooms or local herbs could add another layer of flavor. 3)
A rustic porridge associated with old northern and central Russian cooking, made from grains and sometimes enriched with milk or butter. Simple grain dishes such as this were particularly important during the long winter season. 4)
A substantial filled pie made with yeast dough and layers of ingredients such as fish, cabbage, mushrooms, buckwheat or eggs. Different fillings could be combined in separate layers, turning the pie into an almost complete meal. 5)
Tiny freshwater fish known as *snetki* were traditionally dried, salted or cooked with onions. Small fish were particularly valuable because they could be preserved and eaten throughout the winter. 6)
Freshwater pike-perch is baked or gently stewed with sour cream, onions and herbs. The creamy sauce softens the lean fish while allowing its mild flavor to remain prominent. 7)
Grated potatoes are mixed with onion and fried into crisp-edged pancakes. They may be served with sour cream, mushrooms or salted fish, linking them to several other staples of the regional table. 8)
Buckwheat flour gives these pancakes a darker color and distinctive nutty flavor. They can be served with fried forest mushrooms, sour cream or salted fish, combining several classic products of the Yaroslavl countryside. 9)
A hearty soup or stew based on salted or fresh wild mushrooms, onions and vegetables. The abundance of birch and mixed forests around Yaroslavl made mushroom gathering an important seasonal tradition. 10)
Milk mushrooms are cleaned, layered with salt and spices, and left to ferment before being stored. They are traditionally served as a cold appetizer, often with onions and vegetable oil. 11)
Small fried cakes made from *tvorog*, eggs and flour. They are commonly served with sour cream, honey, jam or berries and represent the importance of dairy farming in traditional local cuisine. 12)
Dark rye bread is fermented to produce a mildly sour drink that can be sweetened with honey. Such homemade kvas was both a refreshing summer beverage and a useful ingredient in traditional soups. 13)
Tart cranberries are cooked and thickened with starch to create a smooth, jewel-like dessert. The abundance of berries in the northern forests made kissel an excellent way of turning a seasonal harvest into a winter treat. 14)
A traditional spiced gingerbread made with honey and aromatic spices. Honey was an important sweetener in old Russian cooking, and pryaniki could be prepared as everyday treats or more elaborate festive pastries. 15)