Beef shank

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 recipe was shared by the chef and co-owner of the Sky Food Café, Valentin Naumkin.

Ossobuco alla Milanese is a fragrant Italian dish with roots in the rich cuisine of Lombardy. Braised veal shanks soaked in white wine and tender vegetables gain softness and rich flavor. The meat melts in your mouth, filled with subtle notes of garlic, parsley, and fresh lemon zest—gremolata that highlights the noble simplicity of the dish. Ossobuco pairs perfectly with Milanese risotto or fresh bread that absorbs the juicy sauce. It’s not just food; it’s a story of slow cooking, patience, and Italian hospitality where each ingredient reveals its character and adds harmony to the dish.

Salat rasolc is a vibrant dish of Latvian cuisine that combines the salty tenderness of herring, the rich flavor of beef, and the freshness of crunchy vegetables. Its history is linked to traditional Baltic recipes that skillfully use local products. A unique dressing made from horseradish, mustard, and sour cream gives the salad a spicy creamy texture. The harmony of ingredients creates a play of flavors: pickles contrast with the softness of potatoes, apples add a subtle sweet note, and pine nuts provide a delicate nutty hint. This salad is not only an adornment for festive tables but also a nutritious treat perfect as a standalone dish.

Alexey Zimin's consomme is a culinary masterpiece that combines skill and patience. This transparent, rich broth is prepared over 12 hours, slowly extracting the depth of flavor from beef bones, turkey legs, oxtails, and aromatic vegetables. Roasting the bones gives it a beautiful color, while careful filtration transforms it into a pure elixir of gastronomic perfection. Rich umami notes from mushrooms and a hint of spice from fragrant pepper make the consomme both delicate and rich. Ideal as a standalone dish or as a base for more complex compositions. This broth symbolizes sophistication and true respect for high cuisine traditions, celebrating patience and the pursuit of impeccable taste.

Potato is a traditional French stew with beef and vegetables. But at the same time it is also a soup - because most often the consistency of pot-au-feu is not particularly thick. And besides, it is often eaten in the same way as, for example, shurpa or kyufta-bozbash: vegetables separately, broth separately. That is, both the first and second courses in one serving.

Ossobuco, stewed beef shanks. One of the main Italian contributions to our "Golden Thousand.

Beef osso buco braised in a sauce of tomatoes and red wine is a classic dish of Italian cuisine, symbolizing the richness of flavors and traditions of the northern regions of the country. Osso buco, which translates from Italian as 'bone with a hole', consists of braised beef shanks that become incredibly tender and juicy after long cooking. The sauce infused with the aroma of wine, tomatoes, and aromatic herbs gives the dish a rich, slightly sweet-and-sour flavor with deep meaty notes. In Italy, osso buco is traditionally served with risotto or polenta to highlight its rich sauce. This dish is perfect for cozy home dinners where enjoying every moment of the meal is as important as satisfaction.

Strong beef broth is the foundation of French cuisine, a symbol of rich flavor and deep aroma. This broth is made with beef bones, shank, and tenderloin, simmered with parsnip, carrot, celery, onion, and fragrant herbs. Its rich taste reveals meaty notes complemented by the warmth of spicy seasonings. The broth can be used as a base for soups, sauces, and stews or enjoyed on its own served with crispy baguette. This recipe has roots in traditional French gastronomy where attention to detail transforms simple ingredients into exquisite pleasure. Ideal for cold evenings, it warms the soul and delights with a wealth of flavors.

A recipe for a real tasty Vietnamese Pho-bo, slightly simplified by me, so as not to die a heroic death in the kitchen. Since there are many ingredients and it is easy to get confused, I will divide the recipe into three chapters: broth, bowl and herbs. The final step is to pour the broth over everything in the bowl and serve the herbs separately.

Beef rice soup is a cozy, hearty dish rooted in European culinary traditions. The tender, aromatic broth made from beef shanks infuses the rice and vegetables, creating a harmony of flavors. Soft beef, sweet carrots, tender potatoes, and a hint of white pepper make the soup rich and warming. This soup is perfect for cold days when you crave something nourishing and homely. Parsley adds freshness to complete the flavor palette. The dish is versatile – it can be served as a light lunch or used as a base for a more complex multi-component dinner.

Osso buco is a true gem of Italian cuisine, originating from Lombardy. This dish embodies a wealth of flavors: tender veal shank infused with the aromas of thyme, rosemary, and dry red wine achieves delightful juiciness. Vegetables—carrots, onions, celery, and cherry—add depth to the flavor, creating a perfect balance of sweetness and spiciness. It is usually served with risotto or mashed potatoes to fully enjoy the rich sauce. Osso buco is more than just food; it tells a story that reveals Italy's culinary heritage: cozy family dinners, fragrant kitchens of Milan, and the unmatched passion Italians have for exquisite gastronomy. The dish is perfect for leisurely enjoyment and will adorn any table.

Ossobuco with parsley is a classic Italian dish from Lombardy that has won the hearts of gourmets worldwide. Braised in aromatic broth, the beef shanks become incredibly tender, easily separating from the bone. The sauce, rich in flavors of tomatoes, wine, and herbs, infuses the meat with a rich and deep taste with a slight acidity and hints of spices. The garnish of parsley and lemon zest adds freshness and elegance. Ossobuco is traditionally served with Milanese risotto or creamy mashed potatoes. This dish is perfect for a cozy family dinner or a festive feast, showcasing the generosity and warmth of Italian cuisine.

Veal shank braised with tomatoes and red wine is a dish that embodies the European tradition of slow-cooking meat in aromatic sauces. The beef shank becomes wonderfully tender through long cooking, while the red wine and tomatoes create a rich, slightly sweet-and-sour flavor with deep spicy notes. Celery, carrots, and onions add freshness and light sweetness to the dish, while bay leaves and peppercorns provide piquant accents. It's the perfect dish for a cozy dinner, served with mashed potatoes or fresh bread that soaks up the flavorful sauce.

Orange osso buco is an elegant dish of Italian cuisine that embodies the harmony of freshness and rich meat flavor. Traditionally prepared in Milan, the orange version adds a refined sweet-sour note, giving the dish a unique character. Tender beef simmers in wine and orange juice with aromatic spices, absorbing their rich bouquet. Bay leaves, rosemary, and thyme unfold during the long cooking process, creating depth of flavor. This dish is perfectly served with risotto or fresh bread to soak up the exquisite sauce. Orange osso buco is not just meat; it's a gastronomic journey into the heart of Italy filled with aromas and warmth of traditional cuisine.