I recommend - delicious and fragrant "Fisherman's" fish soup with red sauce and crusty bread.

Fish soup 'Rybatskaya' is made by simmering a 500‑gram pelengas fish (head and tail) with onion, carrot, and bay leaf for 30 minutes to create a clear broth. After straining, sliced potatoes are added, followed by the fish pieces, and the soup is finished with sautéed onion and carrot. Cherry tomatoes are blanched, peeled, and added at the end. A complementary red sauce is prepared by blending sweet and hot peppers, garlic, plum, lemon juice, tomatoes, and vinegar, then simmering with salt, sugar, black pepper, smoked paprika, and other spices until thickened. The soup is served hot, optionally with a small piece of wood for aroma, and pairs well with tea.