A traditional fish soup made from freshly caught Don fish such as pike, pike-perch, carp, or catfish. It is often cooked outdoors in a large pot or kettle, with minimal seasoning so the flavor of the fish remains dominant. ¹⁾

A rich fish broth associated with Don Cossack cooking. Unlike ordinary ukha, shcherba may be prepared from several types of fish and enriched with onions, roots, and sometimes flour, creating a more substantial soup. ²⁾

A large enclosed pastry filled with river fish, onions, herbs, and sometimes rice or buckwheat. It was particularly convenient for feeding a group and could be served hot or cold. ³⁾

Fresh carp is baked or stewed with onions and sour cream, sometimes with herbs or garlic. The dish combines the abundance of Don River fish with classic southern Russian dairy-based cooking. ⁴⁾

Pieces of pork, beef, or sometimes poultry are slowly cooked with potatoes, onions, carrots, and garlic. Traditionally prepared in a heavy pot, it is hearty food associated with Cossack family gatherings. ⁵⁾

A cold summer soup made with kvass, cucumbers, radishes, herbs, eggs, and meat or fish. In the warm southern climate, such chilled dishes were especially valuable as refreshing midday meals. ⁶⁾

Roasted or stewed eggplant is combined with tomatoes, onions, peppers, and garlic to create a thick vegetable spread. The dish reflects the strong influence of southern and Caucasian cooking on Rostov cuisine. ⁷⁾

Fresh tomatoes are combined with garlic, onions, herbs, and sunflower oil. Simple and intensely seasonal, this salad is characteristic of the fertile southern gardens around the Don. ⁸⁾

Small pieces of baked dough served with a sweet mixture of honey and poppy seeds. This traditional festive food has a pleasantly rustic character and was often associated with special occasions. ⁹⁾

River fish such as pike or pike-perch is minced and mixed with onions, bread, eggs, and herbs before being shaped into patties. They provide a practical way of using smaller or bony fish. ¹⁰⁾

A thick camp-style porridge made from millet, traditionally cooked in a cauldron and enriched with onions and pork fat or meat. Kulesh is strongly associated with Cossack and steppe cooking and is particularly suitable for outdoor preparation. ¹¹⁾

A hearty soup based on sauerkraut, potatoes, onions, and meat or smoked pork. Its pleasantly sour flavor makes it especially satisfying during the cooler months. ¹²⁾

Dumplings filled with fresh or preserved cherries and served with sour cream or sugar. The combination of tender dough and tart fruit reflects the agricultural abundance of southern Russia. ¹³⁾

A dense confection made from ground sunflower seeds and sugar syrup. Sunflowers are deeply associated with the southern Russian agricultural landscape, making sunflower-based sweets particularly appropriate to the region. ¹⁴⁾

Fresh Don-region watermelon served with local honey represents the simplest side of Rostov's summer food culture. The region's warm climate is particularly favorable to melons, which have long been an important seasonal crop. ¹⁵⁾