Beetroot juice

Botvinya made from nettles is a refreshing and nutritious cold soup rooted in Russian culinary traditions. In ancient times, it was served on hot summer days when a light yet rich meal was needed. The main ingredient is young nettle, rich in vitamins and giving the dish a unique herbal flavor. Combined with sorrel and spinach, it creates a pleasant tartness, while horseradish and mustard add spiciness. Kvass and beet juice form a cool base perfectly complemented by fresh vegetables and herbs. Smoked eel adds depth of flavor and richness to the dish, while boiled eggs provide softness and heartiness. Botvinya is not just a soup but a whole ritual of flavors and textures that can offer a sense of freshness and vitality in the summer heat.

Beetroot juice pancakes are a bright and unusual dish of Russian cuisine, adding a touch of freshness and originality to traditional recipes. Beetroot juice not only gives the batter a rich pink hue but also adds a light sweetness and earthy flavor notes, creating a harmonious combination with sour milk kefir. These pancakes have a delicate, airy texture thanks to starch, while erythritol makes them lower in calories while preserving sweetness without extra sugar. Serving with sour cream enhances the flavor further, adding softness and creaminess. This dish is perfect for cozy home breakfasts or original presentations on festive tables, impressing not only with taste but also with its aesthetic appearance.

Coleslaw with beet dressing is a bright and refreshing take on the classic American salad. Its roots lie in the traditions of Southern cuisine in the USA, where cabbage salads became an integral part of barbecues and picnics. In this version, beet juice gives the dressing a rich ruby hue and a sweet-earthy flavor that harmonizes with crunchy green and red cabbage. Lemon juice and Dijon mustard add zest, while the combination of mayonnaise and sour cream makes the sauce's texture smooth and creamy. This dish is perfect as a side for meat or fish, and can also serve as a light salad that refreshes any dinner. Its ease of preparation makes it an ideal choice for a quick yet elegant dish.

Cauliflower puree with beetroot is a refined dish of French cuisine that combines the tenderness of cauliflower and the light sweetness of beetroot. Its creation stems from the search for a harmonious balance of textures and flavor nuances. The airy puree achieves a creamy consistency thanks to rich cream, while beet juice gives it a vibrant color and delicate sweetness. The flavor is rich and layered: the softness of the cauliflower is complemented by spicy notes of garlic and sea salt. It pairs perfectly as a side dish with meat and fish but can also stand alone as a light dish for gourmets. The French appreciate such simple yet exquisite recipes for their ability to reveal the full depth of natural ingredients' flavors, turning ordinary components into culinary masterpieces.

A sandwich is an important part of our everyday life, and it is not at all necessary to give it up during Lent. Cheese and sausage can easily be replaced with chickpeas, beets, milk mushrooms and eggplants. Recipe by the chef of the restaurant " Kalinka moya" Andrey Vinogradov.

Scramble with beet juice is a bold experiment of modern cuisine where a classic dish takes on a new character. The addition of beet juice not only gives the delicate egg a delightful ruby hue but also adds a light sweetness that balances with the spicy seasonings. Mustard oil adds depth of flavor, while sumac and chili sauce make the dish vibrant and memorable. The composition is completed by delicate grains of parmesan that add sophistication. This scramble is perfect for morning inspiration or as an elegant addition to a light lunch, surprising with its combination of simple ingredients and unusual flavor profile.

Bright, rich borscht, consisting of two broths - beef and chicken. Recipe by Ilya Zakharov, brand chef of the restaurant "Dolphin and Mermaid.

Chef Vladimir Chistyakov believes that you shouldn't put potatoes in borscht: it will make the soup taste brighter. Recipe from Buro TSUM restaurant.

Here the key ingredients are doubled: beets and beet juice, tomato paste and plum tomatoes. Recipe by Sergey Volkonenkov, chef of the restaurant "Voronezh".

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

The recipe was shared with us by the chef of Touch of Matcha Yegor Rudolsky. Buckwheat is our everything after Pushkin. Birch trees are also strongly associated with Russia. We collect young birch buds, then add them to our bowl. When they are young, they are soft and pleasant. At first, we prepare them for future use, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook buckwheat, we preserve the grain. Fermented tomatoes and cauliflower add acidity and spice.

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.

Beetroot risotto with chicken is an elegant and harmonious dish of European cuisine, where the rich flavor of beetroot combines with the tenderness of chicken thigh. This risotto embodies the traditions of Italian cuisine, enhanced by the vibrant colors of Eastern European flavors. White wine gives Arborio rice a subtle acidity, while vegetable broth and beet juice add depth of flavor and rich color. Baked chicken thigh with honey and Provençal herbs creates a fragrant duet with creamy risotto enriched with Parmesan. The dish is both refined and hearty, and its textural contrast makes each spoonful unforgettable. It is perfect for a cozy family dinner or a festive table, delighting taste buds and the eye.

A recipe by St. Petersburg chef Dmitry Blinov that has caused quite a stir in his restaurant Harvest. A simple culinary trick, in which beets are boiled, marinated in vinegar, then dried in the oven until they become firm candied fruits and served with blackcurrant sauce (out of season, mashed berries with sugar are suitable), transforms beets into a restaurant dish: cloying, sliminess, the smell of damp earth - everything that you might not like about beets disappears as if by magic , and you can enjoy its new caramel texture, luxurious ruby color and light fruity aftertaste.

Beet and pomegranate perlotto is an exquisite dish of Italian cuisine that combines the earthy sweetness of beets with the rich tartness of pomegranate juice. Its roots lie in the tradition of risotto preparation, but instead of rice, barley is used, giving it a delicate texture and deep flavor. Made with white wine, fresh thyme, and caramelized shallots, the perlotto acquires a complex aroma enhanced by squid sautéed in a mixture of butter and sunflower oil with garlic. Goat cheese completes the composition, adding creaminess and a refined tang to the dish. This dish impresses with its vibrant color and sophisticated balance of flavors, creating a harmonious blend of seafood, grains, and fruits. It is perfect for those seeking gastronomic discoveries and appreciating original flavor combinations.