Beef brisket

There are dozens of different kharcho recipes in Georgia: some cook it with nuts, some without, fresh tkemali is added for flavor or as a sauce, sometimes pomegranate juice or mulberry vinegar. The thickness can also vary. The only thing that remains unchanged: real kharcho cannot have potatoes, beans, or vermicelli. Only rice, which slightly cools the temperament of hot Georgian spices and balances the bright combination of meat, tomatoes and tkemali.

Beef brisket with lingonberry sauce is a dish that combines the traditions of Russian cuisine with exquisite flavor nuances. The tender meat infused with spices gains a rich taste thanks to the marinade with lingonberry sauce, which adds sweet and sour notes. Baking first in foil and then without it creates the perfect texture: the brisket remains juicy but gets an appetizing crust. The lingonberry sauce is not just an addition but a harmonious accent that highlights the richness of the meat's aroma. This dish is perfect for a cozy family dinner or festive table, especially if garnished with fresh beet leaves. This brisket embodies Russian gastronomic tradition where simplicity meets the delicacy of flavors.

Brisket with mustard, vegetables, and beef broth is the quintessence of British cuisine, embodying comfort and deep traditions. Beef brisket, carefully seasoned with salt, pepper, and dry English mustard, is seared to a golden crust and then gently simmered in a rich broth with thyme, bay leaves, and black pepper. Root vegetables like carrots, celery, and shallots soak up the aromas of spices and meat juices during cooking. Kale and red chard are added at the end for a special freshness. The brisket becomes incredibly tender while the vegetables absorb the rich flavor of the broth. The traditional serving includes juicy meat portions with vegetables accompanied by hot aromatic broth and tangy gherkins. This dish perfectly warms you up and offers true gastronomic pleasure.

Vladimir Sidorov, chef of the restaurant "Cheretto More", shared the recipe with us.

The recipe is taken from the book "Ural cuisine.

Green shchi is a traditional dish of Russian cuisine known for its freshness and slightly sour taste. Its key ingredient is sorrel, which gives the soup its characteristic light acidity. Historically, green shchi were prepared in spring and summer when young greens appeared. The flavor of the soup is rich and hearty due to the meat broth, vegetables, and fresh herbs. The light sourness of sorrel pairs wonderfully with the tenderness of potatoes and the sweet notes of carrots. Serving with sour cream and boiled eggs adds creaminess and softness, creating a harmonious blend of flavors. Green shchi is not only delicious but also a healthy dish rich in vitamins and minerals. They are perfect for a light yet filling lunch, refreshing and invigorating after the first spoonful.

Thin pancakes with minced meat inside. Recipe from Vladimir Sidorov, chef of the restaurant "Cheretto More".

Mushrooms are the best friend of shchi. And if you don't want to put brisket in this soup and want to make it lean, chanterelles will help keep the shchi strong and filling. You can find this kind of shchi in the eco-village "Yasno Pole" in the village of Velezhe vo . Nika Ganich, author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.

Recipe by Alexander Volkov-Medvedev, chef of the Ruski restaurant.

Rassolnik is the food that most accurately reflects the climate and customs of those who invented it. Thick, substantial, hearty soup, based on a strong brine of pickled cucumbers - this is exactly the kind of brew that the average Russian who lives far from the warm seas and steppes needs . Rassolniks come in different varieties: simple, slightly more complicated, signature. This recipe is exemplary and closer to the classic than others. The most important thing in its preparation is to choose fresh and good beef brisket.

Homemade borscht is the true embodiment of Ukrainian cuisine, a warming and hearty soup with rich flavor and aroma. Its history goes back centuries, symbolizing the coziness of family dinners and the traditions of folk cuisine. The main ingredient in borscht is beetroot, giving the dish its characteristic ruby color and a slight sweetness balanced by the acidity of tomato paste. Beef makes the broth rich and filling, while cabbage, carrots, and potatoes add pleasant texture. Borscht truly reveals its flavor after steeping, and serving it with sour cream makes it creamier and softer. It is not just a soup but a whole gastronomic story conveying the warmth of home and the generosity of Ukrainian land.

The simple taste of fresh boiled cabbage, which, unlike sauerkraut, lacks acidity and intrigue, is noticeably enriched by the broth: its recipe includes beef, onions, fresh tomatoes and three hours of cooking over low heat . Otherwise, this is an everyday, non-committal soup. We strongly recommend preparing fresh cabbage shchi at least a couple of hours before serving and letting it steep, wrapping the pan in a blanket: the interpenetration of flavors will make the soup even richer, and will also add softness to the cabbage, and it will not crunch on the teeth, which is not welcome in classic shchi.

Recipe from Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.

Recipe from the chef of the True Cost restaurant Artem Khizhnyakov.

A hybrid created by Alexander Railyan, chef of the Birds restaurant, combines the life-giving powers of two great soups at once: the beetroot-tomato flavor of borscht cooked on brisket is complemented by shrimp, lime leaves and coconut milk. On the one hand, the sweetness of beets and coconut gently envelops and soothes the spirit swept away by alcohol, on the other, the blow of Thai spices acts no worse than a sobering slap in the face. An excellent option if you want to escape the eternal winter gloom.