Experts from the Tutu travel service have picked five unusual dishes that have long become part of the culinary fabric across Russian regions. They shared additional details with socialbites.ca about each one.
We begin with Gobajou. In Vladivostok, diners can encounter the popular Chinese dish gobazhou, featuring fried pork pieces enrobed in starch with a sweet and sour sauce. The dish is widely believed to have been created by a Chinese chef at the start of the 20th century for Russian-speaking workers building the China Eastern Railway. In Vladivostok, gobazhou is found in both modest chifankas and grand Chinese dining houses, reflecting its broad appeal and adaptability.
The experts also recommended trying Kalakukko.
Karelian cuisine is renowned for its pastries and its emphasis on fish. When visiting the region, travelers should sample the Finnish kalakukko pie, crafted from rye flour. In Finland, kalakukko is often reserved for holidays, particularly Christmas. The pie resembles an oval loaf packed with fish fillets and bacon. The dough is typically yeast-free, and the filling frequently features salmon family fish, giving the dish a distinctive, hearty character.
They note that Kaliningrad residents should not overlook bedbugs when discussing local fare, a nod to regional culinary quirks and stories.
Next up are Königsberg klops—meatballs served with sauce and potatoes, a straightforward dish that lends itself to variations. Some recipes include sardine fillets folded into the ground meat, adding a savory depth. Königsberg beetles are contrasted with onion beetles, the latter a Latvian dish that uses sirloin cut into pieces and fried in oil. Today, Königsberg klops appears in many popular restaurants across Kaliningrad and nearby cities such as Zelenogradsk and Svetlogorsk. A related German-Prussian specialty still enjoyed in the region is Königsberg fleck, a thick soup-like preparation featuring veal tripe, offering a robust, comforting option for the adventurous palate.
Another dish from a different country is khorkhog.
In the Trans-Baikal Region, one can taste the Mongolian khorkhog, typically prepared in a covered cauldron or metal container. Lamb is a frequent meat choice, cut into small pieces and seasoned with spices and vegetables. A distinctive feature of this dish is the use of hot, smooth stones added directly to the meat, creating a unique cooking method and a tender, smoky finish that many travelers remember long after the meal ends.
As a final note, experts highlight the chettbullar in the Leningrad region.
The dish known as chettbullar, or kottbullar, is the familiar Swedish meatball served with potatoes and lingonberry sauce. In Vyborg and broader Leningrad territory, this classic is offered in a wide range of eateries, allowing visitors to experience Swedish comfort food with a local twist.
These five dishes illustrate how regional menus weave together flavors from across Europe and Asia, producing a mosaic of tastes that reflects historical trade routes, migration, and evolving palates. They offer travelers a doorway into culinary memories—each bite a story about place, people, and the shared act of eating well.