A traditional fish soup prepared from fish caught in Lake Ilmen, such as pike, perch, bream, or pike-perch. The clear broth is lightly seasoned with herbs and root vegetables to preserve the natural flavor of the fish. ¹⁾

Fresh bream from Lake Ilmen is baked with onions, herbs, and sometimes sour cream. The dish reflects the importance of fishing in the region since the medieval period. ²⁾

Small open-faced rye pastries filled with potatoes, barley porridge, cottage cheese, or berries. These simple pies are among the oldest examples of northern Russian baking traditions. ³⁾

A traditional cabbage soup made with fresh or fermented cabbage, meat broth, potatoes, and vegetables. In Novgorod villages, versions with mushrooms or fish were also common. ⁴⁾

Toasted buckwheat is cooked with wild mushrooms gathered from the extensive forests of the oblast. The combination represents two of the region’s most important traditional foods. ⁵⁾

Fresh pike-perch is gently baked or stewed with sour cream, onions, and herbs. The creamy preparation highlights the mild flavor of northern freshwater fish. ⁶⁾

Milk mushrooms collected from local forests are preserved through salting and fermentation. Served with onions and vegetable oil, they have long been considered a prized northern appetizer. ⁷⁾

A traditional closed pie filled with local fish, onions, and herbs. It was especially valued because the pastry protected the filling and made the dish suitable for storage and travel. ⁸⁾

Dark rye pancakes served with smoked or salted fish from local lakes and rivers. This combination reflects the importance of both grain farming and fishing in Novgorod cuisine. ⁹⁾

Dumplings filled with blueberries, lingonberries, cranberries, or raspberries gathered from surrounding forests. They are usually served with sour cream or melted butter. ¹⁰⁾

An ancient northern Russian dish made from fermented oats and cooked into a thick, mildly sour pudding. It was once considered a nourishing everyday food rather than simply a dessert. ¹¹⁾

Fragrant gingerbread prepared with honey and spices, traditionally associated with fairs and festive occasions. The region’s long history of trade helped spread various gingerbread traditions. ¹²⁾

Rare cloudberries gathered from northern wetlands are gently cooked into a golden jam. Their delicate sweetness has made them one of the most valued wild fruits of the Russian North. ¹³⁾

A rustic dish in which pork is slowly cooked with turnips, carrots, and onions. It reflects the importance of hardy vegetables that could survive long northern winters. ¹⁴⁾

An old peasant dish made from rye bread soaked in homemade kvass and mixed with onions, herbs, and sometimes sour cream. Simple and refreshing, it represents traditional village cooking based on readily available ingredients. ¹⁵⁾