Beet greens

Andrey Kolodyazhny, chef of the restaurant "Black Fox", shared the recipe with us.

Pkhali made from beets and beet greens is a traditional dish of Georgian cuisine that embodies the harmony of flavors and textures. These bright vegetable balls are filled with the aroma of nuts, coriander, and ucho-suneli. The history of pkhali goes back centuries when Georgian housewives sought to create a nutritious and easy-to-make dish from available ingredients. Beets give pkhali natural sweetness and juiciness, while the greens add freshness and a slight bitterness. Walnuts enrich the dish's structure, making it rich and nutritious. Pkhali is served chilled, garnished with pomegranate seeds and cilantro leaves, highlighting its exquisite taste. It is perfect as an appetizer for a festive table or as a standalone dish that combines simplicity and elegance of Georgian cuisine.

Chef Yaroslav Inshakov (Septa wine bar) shared the recipe with us.

A restaurant version of an old cold soup is prepared in "Zaseka" with three fish products: salmon, sturgeon and shrimp. But even if you don't have sturgeon on hand, take note of the principle of making such botvinya : in addition to beet tops, which gave the soup its name, it uses spinach chopped in a blender. It gives the soup thickness, freshness and an emerald hue. Yes, and only sour kvass, okroshka, is appropriate in botvinya. The recipe was shared by Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza).

Ilya Cherkashin, chef of the Saviv restaurant, shared the recipe with us.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Recipe from Vlad Piskunov, chef of the restaurant "Matryoshka".

Fish botvinya is a classic dish of Russian cuisine that is refreshing and rich in flavors. Historically popular among peasants and traders, it offers a hearty yet light cold soup. The base is an aromatic fish broth made from cod, complemented by beet greens, sorrel, radishes, and cucumbers to create a pleasant contrast of freshness and tartness. White kvass and crushed ice provide a refreshing chill to the dish, perfect for a hot day. Botvinya is rich in vitamins and easy to digest, while creamy horseradish adds zest. It is served chilled with sour cream, enjoying the unique combination of sour, sweet, and salty flavors. This is not just food but a culinary heritage that can surprise even the most discerning gourmet.

No tricks with serving, everything is authentic and nutritious. The green base of the soup is made up of fresh beetroot leaves, dill and parsley, with finely chopped eggs and fresh cucumber as companions . The only liberty in the Georgian beetroot soup by Irakli Chelidze, chef of the Mziuri restaurant, is that the thick soup is poured not with beetroot broth, but with freshly squeezed beetroot juice. This gives the broth its ruby transparency and slightly unusual earthy taste, which, however, perfectly quenches thirst. And you don't have to worry about the beetroot water doing you any harm: the juice is not added to the soup in its pure form, but heavily diluted with water and a little apple cider vinegar.

A connoisseur of Russian culinary antiquity, the chef of the Matryoshka restaurant Vlad Piskunov remains true to the classics. In his cold borscht, beets are present in three forms at once: in the form of beetroot broth, green tops and, the sweetest and youngest, in the form of diced garnish. Ginger, vinegar and lemon juice help maintain the balance of salty, sour and sweet. As a protein component, the chef chooses Tambov ham, a glorious Russian historical brand. However, replacing Tambov ham with a good carbonade or homemade boiled pork will not be considered cheating either. The main thing is to remove all the fat from the pork - it is frankly unnecessary in a cold soup.

Chanterelles are good in any salad. Due to their miniature size, they do not need to be cut, so whole red heads will definitely look beautiful from the chaotic mixture of ingredients. In addition, like any other mushroom , chanterelles bring a feeling of protein satiety to a light green salad. The heftiness of the dish can be further enhanced by adding regular fried potatoes to the chanterelles. But Vladimir Sidorov, the chef of "Cheretto More", does something much more interesting, throwing a crispy ball of potato straws (pie) onto a plate with summer s alata .

Recipe by Victor Beley, brand chef of the Uhvat restaurant.

Botvinya in white kvass is a refreshing dish of Russian cuisine, perfect for summer days. This ancient cold soup combines the freshness of greens with the rich taste of kvass. Botvinya has been prepared since the 19th century and was valued for its ability to quench thirst and provide a feeling of fullness. The main ingredients are beet tops and sorrel, which give the soup a slight sourness. Salmon adds tenderness, while cucumbers provide a pleasant crunch. Grated horseradish and herbs enhance the flavor, and crispy Borodinsky bread with garlic turns the meal into a true gastronomic ritual. Serving it with ice cubes intensifies the refreshing effect, making botvinya an excellent choice in hot weather.

Crispy salad with pumpkin and beet greens is a true embodiment of freshness and vibrant flavors of Italian cuisine. Its roots trace back to the Mediterranean tradition of combining seasonal vegetables, greens, and light dressings. The sweet pumpkin contrasts well with the spicy arugula and tender beet tops, while fresh cilantro and basil add sophistication to the salad. Asparagus and endive provide texture, while lemon juice and grape seed oil highlight natural flavor notes. Pomegranate seeds can add a slight tartness and extra juiciness if desired. This salad is perfect as a light lunch or a side dish for fish and meat dishes, creating a harmonious blend of flavors and benefits.

Beet and cheese salad is a harmony of flavors and textures, a classic combination of root vegetables and delicate cheese notes. Roasted until tender, the beet reveals its sweetness, while fresh greens add lightness and a pleasant green touch to the dish. Onion and garlic add zest, while wine vinegar balances the flavor with a light acidity. Feta provides creaminess, and walnuts add crunch and nutty depth. This salad is a legacy of Russian cuisine—simple yet elegant. It can be enjoyed as a standalone dish or as a side to meat and fish. Perfect for festive tables or cozy family dinners.