Bread kvass

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

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

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

Thursday salt is an ancient ritual product of Russian cuisine associated with the tradition of purification before Easter. It is prepared in a special way by combining rye crackers, bread kvass, raisins, thyme, and salt that absorbs the aroma and flavor of all ingredients. As a result, the salt acquires a rich, slightly smoky flavor with hints of bread and herbs. In folk beliefs, it was attributed magical properties and considered a protection against ailments and evil. Thursday salt was widely used as a seasoning for traditional dishes like cabbage soup, porridge, and meat, adding a special depth of flavor to them. Today it is used not only in classic cuisine but also in modern gastronomic experiments where it becomes a flavor highlight.

Chef Andrey Kolodyazhny shared the recipe from the restaurant "Dr. Zhivago" with us.

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.

Anatoly Anoshin, chef of the "Yan Primus" restaurants, shared the recipe with us.

Okroshka with kefir and kvass is a refreshing and light dish of Russian cuisine, perfect for a hot summer day. Its history dates back centuries when peasants sought ways to quench their thirst and satisfy their hunger simultaneously. Traditionally, okroshka was made with kvass, but with the advent of kefir, a variation with a softer and creamier taste emerged. In this version, the tenderness of kefir harmoniously combines with the spicy sourness of kvass, creating a unique flavor palette. Chopped vegetables, eggs, and doctor sausage add nutrition and textural variety to the dish. Topped with fresh herbs, okroshka becomes a true source of freshness and vitamins. Served cold, it makes an excellent choice for a refreshing lunch or dinner in summer.

Okroshka with sausage is a refreshing and light summer soup that is an integral part of Russian culinary tradition. This dish originated in ancient times when peasants mixed food scraps with kvass to create a nutritious and invigorating meal. Its unique taste comes from the harmonious combination of salty doctor’s sausage, crunchy fresh cucumbers, and spicy green onions. The addition of sour cream and mustard adds special tenderness, while bread kvass refreshes and gives the dish a pleasant tanginess. Okroshka is perfect for hot days as it provides coolness and satisfaction while remaining light on the stomach. Traditionally served chilled, often with dill added for extra aromatic richness. It’s an indispensable choice for a summer lunch or dinner!

Lean okroshka is a traditional Russian dish that is refreshing and nutritious, perfect for hot summer days. Unlike classic okroshka, it uses bread kvass which adds a special tang and rich flavor. Vegetables like beetroot, carrot, cucumber, and potato create a rich texture and natural sweetness, while green onions add zest. The recipe's origins date back to ancient times when lean dishes were an important part of the diet. Okroshka not only satisfies hunger but also refreshes with its cool kvass. It is often served in rural homes and traditional meals garnished with fresh herbs. Lean okroshka is a harmony of simple ingredients transformed into true culinary delight.

The recipe is taken from the book "Ural cuisine.

The recipe is taken from the book "Ural cuisine.

The recipe is taken from the book "Ural cuisine.

Recipe taken from the book "Ural cuisine.

The recipe is taken from the book "Ural cuisine.