Signature regional dish is called "Amur dumplings”. It is a regional gastronomic brand. The actual creator of this recipe of dumplings in a pot remains unknown. Some say that it originated from Blagoveshchensk.
Food court "Old City” in the Ostrova mall is considered to be the gourmet heart of Blagoveshchensk. Architecturally, the venue with its cozy yards and streets with pre-revolutionary names resembles the atmosphere of the 19th century.
Four dishes in three minutes were prepared in a cafe in Blagoveshchensk for John Warren, host of the famous "Let’s Go, Let’s Eat” TV show. In the episode of the show, which was filmed in the Amur region, the British showman talked about the region and prepared favorite dishes of the locals.
Forty-five local restaurants and cafes specialize in Chinese cuisine. It can be easily explained by the unique geography of the region.
At the fish market During the Year of Ecology, citizens of the Amur region develop the eco-cuisine topic. Presentation of the local gourmet tourism opportunities will be hosted in the "Taiga corner” format. For the second time, tthe region will be represented by the state enterprise of the Amur Region "Amursky Kombinat”.
Wild boar steak with lingonberry sauce and lingonberry drink
The recipe was provided by
Elena Fedina, head of "the Rovesniki”
choreograhy ensemble of the Russian Culture Ministry
Ingredients
Wild boar meat
500 g
Taiga lingonberry
800 g
Sugar
1 glass
Salt
to taste
Pepper
to taste
Cinnamon
to taste
Ginger
to taste
Preparation
1
Clean, wash and cut the meat in big pieces.
2
Add salt and pepper, slightly beat the meat and grill it.
3
Prepare a sauce from Taiga lingonberry: wash and dry the berries, put them in a pan. Add sugar, cinnamon, ginger and water – enough to cover the berries.
4
Bring the berry mixture to boiling and simmer for 5 minutes, while adding starch.
5
Mash the sauce until smooth.
6
Serve the dish with a lingonberry drink: pick, wash and dry the berries. Grate and squeeze out the juice.
7
Put the grated berry mixture into hot water and boil it for 5-8 minutes.
8
Strain, add sugar and bring the drink to boiling. Add squeezed juice and cool.
The famous chef Yakov I. Blekhman reflected glory on the capital of the Jewish autonomous region by creating a recipe of schnitzel in Birobidzhan style. Lazar Kaganovich, Joseph Stalin’s ally, admitted that he would visit Birobidzhan again just to eat this schnitzel again.
Tzimmes is not only the highest grade of tastiness, but also a separate dish. To cook tzimmes you need vegetables (carrot, turnip) and fruit (pear, apple, fig, plum) with butter.
On the eve of Shabbat, the Jews cook a worldwide famous stuffed (gefilte) fish in order not to separate bones from the fish during the celebration.
The annual festival of Jewish food in Birobidzhan offers an opportunity to taste kosher food. In September 2017, chefs will demonstrate their skills on a gourmet street at the XIII Annual Festival of Jewish culture and art.
Challah is a Jewish bread for ceremonial occasions
The recipe was provided by
Eli Riss, the chief rabbi of Birobidzhan and the Jewish Autonomous Region
Ingredients
Flour
2 kg
Warm water
1 L
Dry yeast
3-4 tbsp
Vegetable oil
1 glass
Sugar
to taste
Honey
to taste
Egg
For challah coating
Poppy seeds, sesame, sunflower seeds
Preparation
1
Sieve the flour to a big bowl. You can mix several types to get a special taste.
2
Put yeast on the flour, then add sugar, honey, salt, oil (3/4 of a glass) and water.
3
Mix the dough until smooth, leave it in a warm place.
4
When the dough rises twofold, start making challah. At this stage, Jewish families follow an ancient challah separation rule.
5
There are many ways to braid challah. The easiest way is to separate 3 pieces from the dough, roll them into strands and start braiding.
6
Put the challah into a baking pan, cover with a towel and give half an hour to rise.
7
Spread eggwash on the challah, sprinkle with poppy seeds (sesame/sunflower seeds).
8
Bake in the oven at 1800 for about 30 minutes.
There are many ways to cook venison. This precious meat contains proteins, vitamins and minerals.
The day of the first fish is the most popular national celebration, related to a feeling of gratitude towards nature and its treasures.
The freshest and the tastiest caviar is cooked in 5 minutes. It is worth eating it just as quickly.
Sea water is often used for cooking Kamchatka crabs.
At the fish market The Far East street will present "A galley of Kamchatka discoverers”. Visitors will plunge into the era of sea voyages by Vitus Bering. The genuine galley atmosphere at a sail packet boat (XVIII century) will be created with various decorations: from reproductions of old maps to ship structural elements and, of course, special menu. The guests will be offered unique dishes made of Kamchatka products. After tasting these dishes guests will feel like proper discoverers themselves.
Bering fish soup with Chinook salmon
The recipe was provided by
Svetlana Galyant, eight-time world champion in Sambo
Ingredients
Chinook salmon
(head, back, fins)
1 kg
Chinook salmon
(fillet)
125 g
Bulb onion
200 g + 35 g
Parsley roots
50 g
Potatoes
80 g
Cherry tomatoes
1 pc.
Fish broth
250 п
Vodka, 40%
10 ml
Ground black pepper
to taste
Parsley, dill
2 g each
Salt
to taste
Preparation
1
Treat/scald head, back and ribs with boiling water and then cover with cold water. Boil, simmer the broth for 2–3 hours and despumate.
2
An hour before finishing the broth, add bulb onion and spices. Cool the ready broth down to the indoor temperature and strain.
3
Fish soup should be cooked in an uncovered pot on low heat. Chop the onion and peel the potatoes, then add them to the broth.
4
Precook the potatoes, add Chinook salmon fillet, as well as salt and pepper to taste. It is important not to overcook the fish. The average cooking time amounts to 20 minutes.
5
Add vodka to the soup and remove from the heat after 1 minute. If meat is easily separated from bones, the soup is ready. Transparent broth and intense smell prove the quality of the dish.
6
Put the Chinook salmon fillet into a plate and cover it with the broth. Serve the dish with tomatoes and greens. Serve with green peas and fried potatoes. You may also add sauce or sour cream.
Local products give a new taste to traditional recipes: venison burgers, crab soup, salmon Chebureki, hoe with meat of wild animals, fruit infusions with Northern berries…
Smelt has an aroma of fresh cucumbers only on the day of catch. To feel a real taste of seafood, you should visit the Magadan region.
Local fish processing plants offer over 300 types of products without preservatives.
On average, each native of Magadan consumes 35–37 kg of fish products per year. It is twice the consumption rate recommended by the Ministry of Health.
At the fish market The Magadan region will present over 50 types of various fish products at the Fish Market. Visitors of the pavilion will be able to purchase therapeutic mineral water "Talskaya” and artesian water "Olsky Kristal”, as well as products of the region’s leading fish plants. Six types of shrimp, fish soups, shrimp and crab soups, Primorsky salad and trumpeter in sweet and sour sauce will be presented at tasting sessions. One of the most interesting dishes, the shrimp burgers, will be presented on September, 5, on the Youth Day of the Eastern Economic Forum.
"Pirate delicacies” cutlets
The recipe was provided by
Alexander Lebzyak, Olympic champion in boxing (Sydney 2000)
Ingredients
Crab meat
250 g
Spring onion
35 g
eggs
2 pcs.
Bread crumbs
1/2 of a glass
Mayonnaise
2 tbsp
Preparation
1
Add chopped spring onion, egg, mayonnaise to the crab meat and stir well.
2
Divide the mixture in 2 parts to create cutlets; roll in bread crumbs.
3
Fry on both sides, using vegetable oil, until golden brown.
4
Finish the cooking process in the oven: on average, 10 minutes at 1800.
5
Serve with fresh vegetables and greens; you may add lime juice.
Top-five dishes for foreigners to taste in Vladivostok are crabs, scallops, oysters, wild meat and fish.
Skoblyanka with cucumaria is a tasty brand of Primorye. Each and every local housewife has her own secrets and ways to cook this dish.
The Primorye culinary mix combines local seafood, Chinese sweet and sour sauces and Korean spicy dishes.
Treasures from Taiga and sea form the core of the Primorye cuisine. This list includes not only a cone and a fern, but also various types of mushrooms, wild leek, spikenard shoots, magnolia-vine, sultana grape. Sea hides dozens of species of shellfish and fish. Forests have roe deers and deers.
At the fish market The Primorsky krai is a foodie heaven. Guests here get an opportunity to taste a wide variety of seafood. Oysters, sea urchin, sea cucumber, crab… That’s what life near the ocean tastes like. In the Primorsky krai pavilion visitors will be offered to taste around 20 dishes, including kelp salad, saury soup, canapes with Alaska pollock’s caviar, squid-chili, seafood pilaf, preserve with local wild-growing herbs. Visitors will be also offered forshmak with West Pacific sardines. It will be a Primorye version of a classic recipe. You should remove bones and skin from West Pacific sardines and add chopped boiled potatoes, onion, sweet and sour apple and boiled eggs. All ingredients are minced or processed though blender. The dish is served with dark bread or baguette.
PRIMORSKY OKROSHKA
The recipe was provided by
IVAN SHTYL, canoeist, multiple world and European champion, olympic prizewinner
Ingredients
Cod fillet
200 g
Scallops
250 g
Potatoes
3 pcs.
Eggs
3 pcs.
Cucumbers
3-4 pcs.
Radish
10 pcs.
Frozen peas
1 glass
Fresh ginger
1 pc.
rocket salad
1 bundle
Parsley
1 bundle
Whey
1 spoon
Tan
0.5 l
Sour cream
150-200 g
Soy sauce
Salt, pepper
Preparation
1
Boil and peel cod, eggs and potatoes.
2
Marinate the scallop in soy sauce for 10–15 minutes, adding a bit of lemon juice.
3
Cut potatoes, radish and cucumbers in small cubes.
4
Break cod fillet into pieces with hands. Chop parsley and rocket salad.
5
Peel and chop fresh ginger root.
6
Chop egg whites and add them to okroshka. Mix egg yolks with sour cream until smooth, add a bit of soy sauce, salt and mustard.
7
Add sliced scallop fillet and unfrozen green peas to okroshka.
8
Season and blend okroshka.
9
To make the dressing, mix whey with tan or take birch kvass with a bit of soy sauce.
10
To serve the dish, pour the liquid part of the dish into a glass, cover it with a plate and turn upside down. Put okroshka around the glass and add sour cream sauce.
Korean Carrot Salad was born in Sakhalin. Kimchi cabbage doesn’t grow on the island, so the Koreans started to pickle carrot.
On the island, people pickle almost everything that grows in lush wild forests: burdock, marsh marigold, fern, wild leek, wild rosemary flowers…
Russians were learning the art of preparing the most savory Sakhalin seafood – crabs and oysters – from the Japanese.
At the fish market The Sakhalin region will amuse visitors with an unusual art object. Puffer fish bowl will be installed near the pavilion. Sea currents bring this exotic creature to the Western coast of Sakhalin. The fish contains poison, so you should better not touch it with bare hands, but in Japan it is considered to be a delicacy. Chefs spend years mastering cooking methods, because a mistake can be deadly. Entertainers in national Russian, Japanese and Korean costumes will serve tasty Sakhalin seafood next to the art object.
SPINACH AND SLIGHTLY SALTED SOCKEYE SALMON AND GREENLING PANCAKES
The recipe was provided by
Elena Kostenko, Master of Sports of Russia,
two-time winner of the Snowboard European Cup 2017 in Big Air and Slopestyle
Ingredients
Egg
2 pcs.
Milk
500 ml
Flour
200 g
Sugar
1 tbsp
Salt
pinch
Spinach
150 g
Cream
2 tbsp
Curd cream cheese
2 tbsp
Slightly salted Sockeye salmon fillet and greenling
100 g
Red caviar
1 tbsp
Preparation
1
Mix the regular pancake dough and add carefully chopped spinach.
2
Cook thin pancakes.
3
Cut thin Sockeye salmon fillet and greenling.
4
Put the mixture of cream and cheese on the pancakes, then add fish slices.
5
Form a roll and cut into 3 pieces.
6
Decorate with salad leaves, lemon slices and salmon caviar.
One of the 10 biggest rivers in the world, Amur, runs through the region. It spans over 2,824 km.
Wild-growing herbs are a gastronomic specialty of the region. On a local table, you may find all Taiga treasures: from mushrooms to fern.
Residents of the Far East love fish. They don’t call the Khabarovsky krai a "fish paradise” for nothing.
Lenok, a fish from the salmon family, inhabits cold and rapid rivers and mountain lakes. It can be up to 70 cm in length and weigh up to 6 kilograms. Its flesh is very delicate and savory.
At the fish market The Khabarovsky krai pavilion will present different species of the Amur river fish fauna. There will be a 3.5-meter long aquarium. The internal decoration will partly represent the aquatic fauna of one of the richest rivers in Russia. Visitors will be able to see fish in its natural habitat. The Khabarovsky krai participates in a contest for the best pavilion at the Fish Market. The goal is to show treasures from local forests and the Amur river. The pavilion will be decorated in eco-style with roof covered by spruce branches. The walls will be decorated with designer elements. In order to fully demonstrate the Khabarovsky krai cuisine, the menu will include dishes with fish and wild meat (Manchurian wapiti, roe deer), home-made cheese and ice-cream with syrups, made of the Far East berries.
Tala from lenok "Morning fog on the Anyuy River"
The recipe was provided by
Vyacheslav Shport, governor of the Khabarovsky Krai
Ingredients
Lenok (fillet)
80-100 g
Bulb onion
1 pc.
Vinegar essence 70%
1 tbsp
Ground black pepper
to taste
Preparation
1
Prepare the fish, freeze the fillet. Cut the frozen fillet thin.
2
Cut bulb onion into strips and add it to the fish. Add salt and pepper. Stir well.
3
Dress with vinegar, mixed with water in the following ratio: 1 tbsp of essence and 250 mg of water (you may add lemon juice).
4
Leave to infuse in the cold for 10–15 minutes.
During winter, reindeer breeders eat frozen meat in slices or pieces. Frozen meat in pieces is cooked in a special kettle with a stone ax. The result is delicious!
In August, locals cook rolls with walrus meat. A piece of meat is rolled and fixated with a leather strap, then stuffed with internal organs of walrus and seaweed.
Spices are the main treasures of Chukotka nature! Wild leek, sorrel, plant roots, berry leaves, polar willow, seaweed.
When a reindeer breeder gets ready for a long journey, his wife makes him a packed meal, which consists of dry venison, fish and slices of boiled meat mixed with fat.
Venison with lingonberry sauce
The recipe was provided by
Maxim Rakhimov, chef of "Chukotka”, the best restaurant in Anadyr
Ingredients
Venison tenderloin
1 kg
Lingonberry, bog blueberry
350 g
Sugar
1/3 of a glass
Red wine
1 tbsp
Butter
Olive oil
Greens
Spices (salt, pepper, juniper berries, thyme)
Preparation
1
Wash and clean the meat, leave for 30 minutes at room temperature.
2
Mince berries through sieve or with a blender, mix with sugar in 1:2 ratio, add red wine and butter.
3
Bring the berry mixture to boiling. In order not to ruin the color of the sauce, boil for 1 minute, then cool it down and sieve.
4
Cut the venison into small cubes, add salt, pepper, olive oil and greens.
5
You may also add a bit of juniper berries or thyme. Leave for 15 minutes.
6
Fry the venison cubes on a hot frying pan for 1 minute on each side. They should become brown.
7
Then put the meat into a roasting tin and put it into the oven for 3–4 minutes at 2000.
8
Put the venison on a plate and pour lingonberry sauce.
Despite the modern trends, people in Yakutia value food rich in calories. Nourishing food helps to survive in harsh cold weather.
A tasty Yakutia ice-cream is made of whipped cream with berries. It is called kerchekh.
Munkha is a traditional way of catching crucian carp under the ice with a help of seine. All people in the village participate in it.
Stroganina (slices of frozen meat) is one of the most famous Russian dishes. Visitors of the annual festival "Winter starts in Yakutia” in December may taste this northern delicacy.
At the fish market This cold republic will serve Northern delicacies, including myuse, for the visitors of the Far East streets. In the old days, this dish with colt meat was cooked for ceremonies of awarding winners of competition and symbolized the strength Yakutian horses had. Today you can find myuse on wedding tables. Also the Republic of Sakha will offer kobyayskiy carps famous for its rich taste and nutritiousness.
Indigirka Salad
The recipe was provided by
Innokentiy I. Tarbakhov, master chef of Russia
Ingredients
Fillet of fresh broad whitefish, muksun or nelma
850 g
Bulb onion
150 g
Oil
50 g
Pepper, salt
to taste
Preparation
1
Descale a fresh-frozen fish.
2
When the fish defrosts, separate the fillet and cut it into cubes.
3
Put it into a salad bowl and add bulb onion.
4
Season with salt, pepper and vegetable oil.
5
Blend and put into a cold place for 20–30 minutes.
6
You may add red fish, salmon caviar or spring onion to the salad, to make this dish even spicier.
7
Indigirka salad goes well with northern berries (cloudberry and cranberry).
8
This salad has a local name "siikei”, which means "raw”.