Ingredients by Category

Listed here are ingredients that appear in Molokhovets’ recipes. The ingredients are given in alphabetical order without reference to the frequency with which they were used. Most were used daily, some only for guests, others very rarely, and a few—like Limburger cheese and pigeons’ eggs—were mentioned without being used. Although I have tried to make these lists as complete as possible, a few items may have escaped my notice.

Fish

Russian Latin English
anchous Engraulis anchovy
belorybitsa Stenodus leucichthys leucichthys salmon, white
beluga Huso huso beluga
ersh Acerina cemua ruff, pope
forel’ Salmo fario trout
kambala, rechnaja Platichthys flesus flounder
karas’ Carassius vulgaris crucian (carp)
karp Cyprinus carpio carp
kharius Thymallus vexillifer grayling
kil’ka Sprattus sprattus balticus sprat, Baltic
korjushka Osmerus eperlanus smelt, European
leshch Abramis brama bream
lin’ Tinca vulgaris tinca tench
losos’ Salmo salar salmon, Atlantic
minoga Petromyzon fluviatilis lamprey
nalim Lota lota lota burbot, eel pout
navaga Eleginus navaga navaga
okun’ Perca fluviatilis perch
osetr Acipenser guldenstadti sturgeon, Russian
peskar’ Gobio gobio gudgeon
rak Astacus leptodactylus crayfish
rjapushka Corregonus albula cisco
sardel’ka Sprattus sprattus phalericus sprat, Black Sea
sardina Sardina pilcharus pilchardus sardine, Atlantic
sel’d’, seledka Clupea harengus harengus herring
seljava (= rjapushka) Coregonus albula cisco, vendace
semga (= losos’) Salmo salar salmon, Atlantic
shchuka Esox lucius pike
sig Coregonus lavaretus whitefish
skumbrija Scomber scombrus mackerel, Atlantic
snetok Osmerus eperlanus eperlanus, spirinchus smelt, sparling
sterljad’ Acipenser ruthenus sterlet
sudak Stizostedion lucioperca zander, pike-perch
syrm’ Vimba vimba vimba, zarthe
treska Gadus morhua cod
ugor’ Anguilla anguilla eel