Beef tallow

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 was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.

The recipe is taken from the book "Ural cuisine.

Recipe taken from the book "Ural cuisine.

Beef cutlets with mashed potatoes and cranberry sauce is a classic Russian dish that combines the rich flavor of meat, the tenderness of mashed potatoes, and the refreshing tartness of cranberries. Beef cutlets, prepared using traditional methods with minced meat, cream, and spices, are soft and juicy. The airy and creamy mashed potatoes, thanks to the cream and butter, serve as the perfect side dish complementing the main course's texture. The cranberry sauce made from berry puree, demi-glace, and narsharab adds a special zest to the dish and completes the harmony of flavors. This dish is ideal for both a cozy family dinner and a festive feast, bringing a warm atmosphere of Russian cuisine.

Recipe from Sergey Navasartov, brand chef of the restaurant "Noev Kovcheg".

The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Cafe-burger "Juice".

This is how they make manti at "Chaikhona No. 1.

Basic native food, without which it is impossible to imagine Russian cuisine. Beef gives cutlets a bright hemoglobin character, but in order for such a cutlet to be juicy, it is necessary to put in it a little more beef fat. Cooking a beef cutlet is simple, a similar recipe is in every home, but our sample shows how best to put together simple ingredients so that the cutlet becomes harmonious and the best in the world.

Moscow cutlet with bun, mustard, and pickled cucumber is the embodiment of hearty and soulful flavors of Russian cuisine. The origins of this dish trace back to the street food traditions of Moscow, where a hot, juicy cutlet with a fragrant bun became a symbol of cozy snacking. Tender minced meat fried to a golden crust pairs perfectly with airy homemade bread. The sharpness of the mustard highlights the richness of the flavor, while the crunchy pickled cucumber adds a pleasant zest. This combination makes the cutlet an ideal option for lunch or dinner and a convenient snack on the go.

Recipe provided by the Mitzvah cafe at the Usachevsky market.

Venison kebabs with couscous are a dish inspired by Russian culinary traditions, combining depth of flavor and the aroma of the wild. Venison, known for its rich meat flavor and tender texture, harmonizes perfectly with spicy spices, garlic, and onions to create a juicy and aromatic filling. Beef fat adds softness, making the kebabs especially juicy. Grilled to perfection, they develop an appetizing crust that highlights the meat's natural richness. Couscous soaked in garlic oil, thyme, and herbs serves as a wonderful side dish that complements the meat's flavor with a hint of chili pepper's spiciness. A yogurt sauce with mint and ginger adds a refreshing touch while green oil with tarragon completes the composition. This dish is a celebration of nature on a plate, perfect for a cozy gathering with a special atmosphere.

Venison burger with potato chips is an exquisite blend of wilderness and classic American cuisine. Venison, tender and rich in flavor, gives this burger a noble character complemented by a rich barbecue sauce with hints of honey, cognac, and aromatic herbs. Thin potato chips add a crunchy texture that perfectly contrasts with the softness of the buns and the juiciness of the meat. This burger is not just filling – it’s a true gastronomic experience reflecting a passion for natural ingredients and harmony of flavors. Ideal for lovers of rich tastes and unusual combinations, it will be the star of any table, whether it's a cozy dinner or an outdoor picnic. Served with fragrant lettuce leaves, fresh vegetables, and spicy suluguni cheese, it creates a truly luxurious dish.

Rabbit pâté is a refined Italian dish that embodies gastronomic luxury and traditions. Its roots delve into the depths of European cuisine, where meat pâtés are valued for their rich flavor and tender texture. In this recipe, rabbit fillet, beef fat, and chicken liver create a rich meat ensemble, while the aroma of porcini mushrooms and cognac adds elegant notes. Onion confit provides a sweet depth, and tarragon leaves and watercress refresh the composition. Served slightly warmed with Dijon mustard, it reveals a layered taste. This dish is perfect for a festive dinner or as part of an exquisite appetizer. Rabbit pâté is a gastronomic journey into the world of refined flavors where each ingredient plays its role in the symphony of enjoyment.