Caldo de papa, an excellent potato soup originally from Latin America, the birthplace of potatoes. It is loved in Mexico, Ecuador, Colombia - and it is also very suitable for Russia, despite the presence of avocado, a wild soup ingredient for us.

Usually, galettes are unleavened crackers, but this word comes from the French language: in France, galettes are called pancakes. One of the popular cooking options is a Breton galette made with buckwheat flour. It is often cooked with fried eggs, bacon and cheese. Buckwheat flour is difficult to handle due to the lack of gluten, but this is compensated by its native taste.

The birthplace of Indonesian salad is considered to be the island of Java, where it is still a local specialty. There are many variations of this dish, but the main one is considered to be a combination with boiled eggs, beans and tofu. The main feature is peanut sauce, which is generously poured over the entire plate.

They don't add pearl barley and potatoes to this rassolnik, otherwise it would be a Leningrad version. In addition to the obvious pickles, they put a lot of white roots in Moscow rassolnik - from parsnips to celery.

Kozinaki, dear friends! We made it from walnuts, but you can also make it from seeds, almonds, peanuts - whatever you want.