Boiled potatoes

Tunguska brand chef Nikolay Bobrov shared the recipe with us.

Azu with rice is a fragrant and rich dish of Tatar cuisine that embodies the traditions of the steppe people. Historically, azu was prepared with pickles and tomato sauce, creating a harmonious blend of sweet-sour and spicy notes. In this version, the dish is enriched with tender boiled potatoes and rice, making it particularly hearty and cozy. Tender pieces of beef slowly stewed in thick tomato sauce with onions and spices acquire a rich flavor, while the addition of fresh tomatoes adds juiciness. Served on a bed of white rice, azu becomes a filling and balanced dish perfect for both family dinners and festive tables. Garnished with fresh herbs, it delights the eye and awakens the appetite.

Recipe taken from the magazine "1000 tips for the cook.

Mimosa salad is a bright symbol of home comfort and festive tables. It got its name due to its resemblance to delicate mimosa flowers, and the recipe's roots go back to Soviet times when layered salads became a decoration for any feast. Its base is canned fish that gives the dish a rich flavor, while layers of potatoes, carrots, and eggs create a tender texture. The light spiciness of onions highlights the softness of the main ingredients, and mayonnaise unites them into a harmonious ensemble. Mimosa salad is ideal for festive events: it not only pleases the eye but also delights with its rich taste. Before serving, it should be allowed to rest in the refrigerator so that the layers soak and become even juicier.

The recipe is taken from the book "Salads, appetizers from fish and seafood.

Recipe taken from the book "Salads, fish and seafood appetizers.

The recipe is taken from the book "Salads, fish and seafood appetizers.

The recipe is taken from the book "Salads, fish and seafood appetizers.

A great way not to let beets and carrots boiled for New Year's salads with a reserve go to waste. Although such bruschetta can also be made from the remains of a ready-made vinaigrette. Or even cooked from scratch, since everyone has already had enough of herring under a fur coat, and in the form of bruschetta it looks fresher, more fashionable and more appetizing. It is important to use very high-quality fatty herring and not to give in to the temptation to replace the honey-mustard dressing with regular mayonnaise. The remains of black or Borodinsky bread will also get a second wind here, it is worth frying them until golden brown and sprinkling with aromatic oil.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Seafood. Very simple.

Fried potatoes with eggs in a rustic style is a cozy dish of Russian cuisine, infused with the aroma of melted butter and home warmth. It comes from village traditions where food has always been hearty and simple. Crispy potatoes with a golden crust, savory bacon, and tender doctor sausage create a harmony of flavors, while fresh dill and green onions add lightness and freshness to the dish. The finishing touch is a fried egg with a firm white and runny yolk that envelops the potatoes in a soft creamy taste. This dish is perfect for a hearty breakfast or dinner after a long day, filling the home with coziness and warmth.

The recipe is taken from the book "Seafood. Very simple.

Sea pies are a culinary journey into the marine element. This recipe comes from Russian cuisine, combining the tenderness of fish, the freshness of lemon, and the aroma of herbs. The crispy dough made from milk and eggs hides a juicy filling of white and red fish, shrimp, potatoes, and delicate creamy sauce. Fennel and green peas add piquant notes while lemon zest enhances the rich flavor of seafood. The pies are perfect for a cozy family dinner or a festive feast. They are served warm to reveal all flavor nuances and paired with a light green salad or white wine for true gastronomic pleasure.

Pork in sweet soy sauce is a dish that combines rich aromas and tender meat. The deep roots of the recipe trace back to European culinary traditions with Eastern notes. Butter adds softness, while ginger and garlic create a spicy base. Soy sauce and chicken broth turn the pork into a caramelized masterpiece infused with sweet-salty flavor. Slow simmering reveals all the facets of the ingredients, making the meat juicy and rich. The dish pairs perfectly with boiled potatoes, highlighting its depth and harmony of flavors. This recipe is ideal for a cozy family dinner, bringing warm notes to the home atmosphere.