Gastronomic map of the region Yaroslavl region

Traditional cuisine

"Meal in Yaroslavl" (Yaroslavl)

A joint project of the Yaroslavl Museum-Reserve and the "Vanilla Sky" restaurant, the main purpose of which is to get acquainted with the history of the region through the history of traditional Yaroslavl cuisine, popularize the regional culinary heritage, and create a gastronomic brand of the territory as an important tourist resource.
Yaroslavl restaurateurs, having got acquainted with a rich museum collection, learned a lot of recipes from old cookbooks and developed a special menu. Nowadays you can try authentic local cuisine a hundred years ago. The joint efforts of museum workers and restaurants have also found unique Yaroslavl gastronomic brands - rye pastries with pickles, "Razsol" salad, which many guests of Yaroslavl have already appreciated.

Black salt (Nekrasovsky district)

Mineral springs at the mouth of the Solonitsa river have been known for a long time. Back in the XIII century in the village of Big Salt there were 20 salterns where salt was boiled. Until the XVII century, the main occupation of the inhabitants of this area was salt mining and salt making. Black salt is believed to have healing properties. Until now, the village has preserved a healing spring near the Solonitsy River with salty mineral water, very healthy and rich in healing minerals.

Ryapushka – Tsar's herring (Pereslavl-Zalessky)

Ryapushka (vendace or Tsar's herring) can only be found in Pereslavl in Pleshcheyevo lake - it was included in the coronation dinner and in the royal menu of the Tsar's table, and is depicted on the official coat of arms and flag of the city of Pereslavl. You can try real freshwater ryapushka (vendace) only in Pereslavl-Zalessky.

Rostov onion (Rostov the Great)

Onion braids are not only a figurative expression, but a real edible creation of people of Rostov. Onion soup, onion jelly, onion tincture - all this is still served at the table in Rostov, the garden and greenhouse capital of Russia.

Vyatsky cucumber (v. Vyatskoe)

Cucumber trade has been known in the village of Vyatka since the 1860s. In ancient times, the best cucumbers (and they are special here - small and plump) from Vyatskoe were delivered to the royal table and transported throughout Russia. In Vyatksjoe, it was customary to pickle cucumbers not only with garlic and dill, but also with pepper, oak and currant leaves. Vyatsky cucumbers could be found in a variety of ancient dishes of local cuisine. Local residents continue to engage in cucumbers trade to this day. Rye pies are baked with cucumbers, and previously they were also stewed in milk along with onions and garlic. A combination of incompatible ingredients has always been in use in the Yaroslavl province.

Rostov ukha (fish soup) (Rostov the Great)

Rostov ukha has many recipes and always turns out very tasty and satisfying. However, there are several well-established rules for its preparation. For example, fish should only be freshly caught. In Rostov, it is caught all year round in lake Nero. It is also important to process the fish correctly and add the necessary ingredients: tomatoes, onions, red peppers, five varieties of fish, and some other products. In the region, there are at least 3 recipes for this soup: "black" — with pepper, cinnamon and cloves, "yellow" — with saffron and "white" — with white onions.

Yaroslavl chocolate (Bolsheselsky district)

In Varegovo, the chocolate factory combines the best Yaroslavl confectionery traditions that were known in the XIX century and the latest technologies. The production uses the rarest, most expensive varieties of cocoa beans, and natural additives — vanilla, cocoa butter, nuts and fruit — which complete the harmony of the noble taste and aroma. "YAR" chocolate occupies a special place in the company's product line, brewed with love and respect for the centuries-old experience of Yaroslavl confectionery.

Kvass Romanovsky (Tutaevsky district)

Live kvass is a drink obtained by natural fermentation. It quenches thirst well and contains only a few calories: fermented sugar does not lead to weight gain. This kvass is rich in magnesium, potassium and calcium, so it is good for the heart, blood vessels, nervous system and musculoskeletal system.

Pirogki-dorogki (pies) (Gavrilov-Yam)

According to one version of the story, there was once a station on the post road in Gavrilov-Yam, where the horses were kept. This was an important transport hub, where travelers were always treated to delicious pies with fillings of rhubarb with chocolate, mushrooms, millet porridge or with sweet fillings.

Tygydymsky medostav (mead) (Rybinsk district)

A unique honey drink prepared according to an old recipe that raised the epic Ilya Muromets to his feet. This drink is made with honey and pure spring water mixed in the correct proportions; the real medostav is prepared without the use of yeast.

Uglich cheese (Uglich)

Uglich cheese is produced from pasteurized cow's milk with the use of enzymes and yeast. Such cheese matures for 40 days, as a result of which the protein in it becomes water-soluble and is almost completely absorbed by the human body. The matured cheese turns out to be slightly sour, pleasant, of moderate sharpness, it becomes soft, slightly stretchy.

Chicory (Rostov region)

Historical documents confirm that in 1800 chicory was cultivated in the Rostov district of the Yaroslavl province, where it was used for the first time in Russia as a substitute for coffee. The Yaroslavl region still remains the main center for the cultivation and processing of chicory. Chicory is used to make drinks, salads and other healthy dishes. In modern times, it is used in producing many medicines.