One of the best-known northern Siberian foods: thin shavings cut from completely frozen raw fish, usually whitefish, muksun, nelma or other northern species. The frozen fish is sliced immediately before eating and traditionally seasoned very simply with salt and pepper. ¹⁾

Fresh fish, cut into thin pieces and marinated with onion, salt and pepper, sometimes with vinegar or lemon juice. Particularly popular with oily northern fish, it preserves the clean flavor of an exceptionally fresh catch. ²⁾

A clear fish soup made from muksun, a prized whitefish of the Ob-Irtysh basin. Potatoes, onions, carrots and herbs are added sparingly so that the delicate fish remains the dominant flavor. ³⁾

A closed pastry filled with freshwater fish and onions, sometimes with herbs or grains. Such pies provided a practical way to turn the abundant river catch into a filling meal that could also be transported. ⁴⁾

Traditional Khanty fish soups are deliberately uncomplicated, relying on freshly caught river fish, water, salt and locally available plants or vegetables. The simplicity reflects an important principle of northern Indigenous cooking: preserve the natural flavor of the catch. ⁵⁾

Fresh or salted fish is combined with wild garlic and other spring greens gathered in the forest. The strongly aromatic plant provides a vivid contrast to the mild flavor of freshwater fish. ⁶⁾

Small dumplings filled with minced pork, beef, and sometimes venison or other game. They were traditionally made in large quantities, frozen outdoors during winter and stored as a convenient food for the cold months. ⁷⁾

Triangular baked pastries filled with meat, potatoes and onions. The characteristic shape encloses the filling while leaving a small opening through which broth or additional ingredients can sometimes be added during cooking. ⁸⁾

Round fried pastries filled with minced meat. Their partially open center allows the meat to brown while keeping the filling juicy, making them a popular feature of Tatar cuisine in southern Tyumen. ⁹⁾

A substantial meat dish consisting of boiled meat served over broad sheets of handmade dough and topped with onions cooked in broth. It reflects the strong Turkic and steppe influence present in southern Western Siberia. ¹⁰⁾

Reindeer or other game meat is roasted, stewed or fried and served with tart lingonberries. The sharp berries balance the richness of the meat and make a classic combination of taiga ingredients. ¹¹⁾

Grain porridge enriched with Siberian pine nuts, whose rich, buttery flavor adds a distinctive forest character. Pine nuts were traditionally gathered from the taiga and could be used both as food and as an ingredient in sweets and pastries. ¹²⁾

A thick, strongly flavored soup combining forest mushrooms with cabbage, onions and sometimes pickled vegetables. Fresh mushrooms may be used in summer, while salted or dried varieties provide the characteristic flavor during winter. ¹³⁾

Northern cloudberries are cooked and thickened with starch to make a smooth, sweet-and-sour dessert. The berries are highly seasonal, so preparations such as kissel, preserves and compotes helped extend their availability. ¹⁴⁾

Open-faced round pastries topped with mashed potatoes, cottage cheese, sour cream or other fillings. They are closely associated with Russian Siberian baking and are traditionally served with tea, milk or other hot drinks. ¹⁵⁾