Wild thyme

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).

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Albert Net, head bartender of the Jan Primus restaurants, shared the recipe with us.

Andrey Vinogradov, chef of the restaurant "Kalinka moya", shared the recipe with us.

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

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

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

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

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

Recipe by Inver Tlehucha, chef of the Metropol Hotel.

Beef with mushrooms is a refined dish of European cuisine that combines the rich flavor of meat with the delicate texture of mushrooms. The secret to its rich aroma lies in the combination of red wine, broth, and aromatic herbs that add depth to the sauce. Historically, such dishes are popular in France and Germany, where mushroom sauces often accompany meat dishes. Cooked by braising, the beef becomes juicy and tender, while cream and mustard add a piquant touch. It is perfect for a family dinner or a festive feast, served with mashed potatoes or a crispy baguette that can be dipped into this magnificent sauce.

Odjakhuri with pumpkin is a vibrant dish of Georgian cuisine that combines tender veal with soft, sweet pumpkin. The name 'odjakhuri' translates to 'family' and reflects the warm, heartfelt atmosphere of a Georgian meal. Meat fried in vegetable oil develops a crispy crust while the vegetables gain a rich flavor enhanced by the aroma of garlic, thyme, and coriander. The light sweetness of the pumpkin harmonizes with the spiciness of the spices, creating a rich bouquet of flavors. The dish is served hot, sprinkled with fresh cilantro; it is perfect for a cozy dinner or festive table, delighting both gourmets and lovers of traditional Georgian cuisine.

Lentil soup with olive oil is a soulful Indian dish filled with the warmth of spices and natural ingredients. It has roots in ancient Indian culinary traditions where simplicity meets rich flavors. Lentils, softened after overnight soaking, are enriched with the aromas of onion, carrot, garlic, and celery, creating a thick and nutritious base. Thyme adds a subtle spicy note while flour sautéed in olive oil gives the soup a light velvet texture. Chopped boiled eggs make the dish heartier and more interesting in texture. It pairs perfectly with aromatic black bread, turning an ordinary dinner into a gastronomic journey. This is not just soup — it's a cozy culinary story that warms from within.