A clear, aromatic soup traditionally prepared from freshly caught White Sea fish such as cod, navaga, or salmon. Unlike richer Russian soups, Pomor ukha emphasizes the pure flavor of the fish with only minimal seasoning. ¹⁾

Small open-faced rye pastries filled with mashed potatoes, barley porridge, or cottage cheese. Originally common throughout the Russian North, they remain a hallmark of Arkhangelsk home cooking. ²⁾

Intricately decorated gingerbread cookies shaped like deer, horses, birds, and other animals. Originally baked for Christmas, they were believed to bring prosperity and good fortune to the household. ³⁾

Herring preserved in salt according to centuries-old Pomor traditions. Served with onions, potatoes, and dark rye bread, it reflects the importance of fishing in the region's economy. ⁴⁾

Arctic navaga, a small cod relative, is lightly coated in rye flour before baking or frying. The rye crust complements the fish's naturally delicate flavor. ⁵⁾

A thick dessert made from prized cloudberries, which thrive in northern bogs. Sweet yet slightly tart, it showcases one of the Arctic's most treasured wild fruits. ⁶⁾

Fresh cod liver is gently cooked and served on slices of dense rye bread. Rich in flavor and nutrients, it has long been valued by coastal fishing communities. ⁷⁾

Slow-cooked pearl barley is combined with wild mushrooms gathered from northern forests, creating a hearty dish that reflects the region's reliance on foraged foods. ⁸⁾

A traditional enclosed pie filled with salmon, cod, or other local fish, often baked whole inside a rye or wheat crust that keeps the filling moist. ⁹⁾

Moose meat is slowly braised with onions, root vegetables, and aromatic juniper berries, producing a flavorful dish inspired by the forests of the Russian North. ¹⁰⁾

A refreshing drink prepared from wild lingonberries, lightly sweetened while preserving the berries' characteristic tartness. It has been enjoyed for centuries as both a beverage and a source of vitamins. ¹¹⁾

Thin pancakes made partly or entirely from rye flour, giving them a darker color and pleasantly earthy taste. They are commonly served with butter, sour cream, or salted fish. ¹²⁾

A northern variation of the classic stew in which wild mushrooms replace much of the meat. The resulting dish is rich, tangy, and especially popular during the mushroom season. ¹³⁾

Round open pastries filled with mashed berries such as bilberries or lingonberries, balancing the sweetness of the filling with the rustic flavor of traditional dough. ¹⁴⁾

Fresh cod is gently simmered in milk with onions and butter, creating a surprisingly delicate and creamy dish that has been prepared by Pomor fishing families for generations. ¹⁵⁾