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Russia · Food

Ryba Pod Marinovym Sousem

50 min
290 kcal
4 servings

By eatmundo · September 8, 2026

Ryba Pod Marinovym Sousem🇷🇺AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Ryba Pod Marinovym Sousem. The percentage is the share of ingredients the two recipes have in common.

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A classic Russian dish featuring tender white fish braised in a flavorful tomato and vegetable marinade. The dish balances the sweetness of sautéed aromatics with the slight tang of the vinegar.

According to eatmundo's ingredient comparison, the closest dish to Ryba Pod Marinovym Sousem from another cuisine is Fish in Greek Style (Poland): the two share 73% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cut 600g white fish into 3cm thick medallions and pat them dry with paper towels.

  • 2

    Season the fish fillets with 1 tsp salt and pan-fry in 1 tbsp oil over medium heat until golden, about 3 minutes per side, then set aside.

  • 3

    In the same pan, heat 2 tbsp oil and sauté 2 diced onions and 2 grated carrots until soft, roughly 8 minutes.

  • 4

    Stir in 70g tomato paste and cook for 2 minutes, then add 30ml vinegar, 15g sugar and 100ml water. Simmer the marinade on low heat for 5 minutes, stirring occasionally.

  • 5

    Place the fried fish medallions back into the pan, nesting them into the tomato-vegetable marinade.

  • 6

    Cover and simmer gently on low heat for 10 minutes to allow the fish to finish cooking through.

  • 7

    Finely chop the dill and sprinkle it over the dish just before taking it off the heat.

  • 8

    Serve warm or chilled, ensuring each plate gets a generous portion of the tomato-vegetable marinade on top.

Frequently Asked Questions

What is Ryba Pod Marinovym Sousem?

Ryba Pod Marinovym Sousem is a traditional Russian fish dish. It consists of white fish that is fried and then covered with a tangy marinade of onions, carrots, tomato paste and vinegar.

What kind of white fish should I use?

Firm white fish like cod, haddock, or perch work best, as they hold their shape well during the braising process.

Why is the tomato paste cooked before adding the liquid?

Briefly frying the tomato paste with the vegetables removes its raw taste and deepens the color and flavor of the marinade.

Can I serve the dish cold?

Yes. It is often served chilled as a cold appetizer; the flavor improves after resting in the refrigerator for a few hours.

What should I serve this with?

It is traditionally served with boiled potatoes or a light rice, which soak up the flavorful sauce perfectly.

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