Green chili pepper

Lenten buckwheat soup is a warming and nutritious dish of Russian cuisine rooted in ancient fasting traditions. Simple yet aromatic ingredients enhance the flavor of buckwheat, giving the soup softness and depth. Onion and carrot create a base with a light sweetness, celery adds subtle herbal notes, and pumpkin brings a delicate creamy texture. A special touch is the spicy green sauce with chili, cilantro, and garlic that enriches the dish with freshness and spice. This soup is perfect for a light lunch or dinner, especially in cool weather when you crave something warm and cozy. Thanks to its natural ingredients, it is easily digestible and nourishes the body with energy without heaviness. A great choice for those who appreciate simple yet profound flavors of Russian cuisine.

Firstly, you need to use jasmine rice: it is very tasty on its own. Secondly, a whole bunch of ingredients will give it additional flavors: olive oil, cilantro with spinach (they will also add colors), chili peppers and white onions with garlic, lime and sugar with salt. It turns out to be an excellent meal, which, like tabbouleh, can be eaten hot or cold.

Recipe by Mikhail Mishchenko, chef of the Valenok restaurant.

Green tomato gazpacho is an original version of the famous Spanish cold soup. This refreshing and spicy dish originates from Andalusia, where traditional gazpacho is made from red tomatoes. However, pickled green tomatoes give it an unusual sweet-sour taste with a hint of spiciness. Crunchy cucumbers and green onions add freshness, while wine vinegar and olive oil enhance the richness of flavors. Gazpacho is perfect for hot days when you want something light yet satisfying. It is served chilled, complemented by a slice of rye bread for flavor harmony. This soup not only refreshes but also stimulates the appetite, offering an unforgettable gastronomic journey.

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

Buckwheat with Middle Eastern schug sauce is a bold combination of Slavic culinary classics with vibrant Eastern notes. Buckwheat groats, known for their rich nutty flavor and nutrition, serve as the base of this dish. Schug, a traditional spicy sauce from Yemen, brings the freshness of cilantro, the heat of chili, and the spicy depth of cumin. A light lemon hint refreshes the taste while olive oil adds a velvety texture to the sauce. This dish is perfect for those seeking new gastronomic experiences as it combines the warmth of home-cooked food with the exoticism of Eastern spices.

Pickled hot pepper is a spicy treat that adds a fiery note to any dish. Its history traces back to American culinary traditions where pickled vegetables became an integral part of gastronomic culture. Peppers soaked in a rich marinade of vinegar, sugar, salt, and garlic acquire a balanced flavor: spicy yet with a mild tanginess. Its vibrant aroma makes it an ideal complement to meat dishes, burgers, pizza, and even snacks. Pickled peppers can be consumed just a few days after preparation when they fully absorb the spices and develop a rich flavor profile. It is a versatile seasoning that adds boldness and depth to any dish.

Denver steak with grilled corn is a vibrant combination of juicy meat and sweet, slightly charred corn infused with smoky grill aroma. The Denver steak, known for its rich beef flavor and tender texture, is seared to perfection while retaining its juiciness inside. The corn cooked in its own husks gains special tenderness and rich flavor enhanced by spicy creamy butter with hints of green pepper. This recipe embodies the American barbecue culinary tradition where simple ingredients transform into an exquisite gastronomic masterpiece. The dish is perfect for a summer outdoor dinner, balancing flavor, texture, and aroma. It is served with a creamy sauce featuring pickled peppers and cognac that adds a piquant depth.

The green and red versions of tkemali are prepared using absolutely identical technology, but the red version is based on tkemali fruits, a Georgian variety of blackthorn, and the green version is based on sour, unripe plums or cherry plums. The first one goes well with red meat, the second , more sour, goes well with poultry, white meat and white fish. In Tbilisi, duck is prepared with green tkemali.

The recipe was prepared in our kitchen by chef Dmitry Pogorelov. Usually we throw away cabbage stalk. Chef Dmitry Pogorelov showed how to use it and prepared a wonderful hot sauce reminiscent of wasabi .

Crab meat baked in a clay pot is an exquisite dish of Latin American cuisine that embodies rich traditions and refined flavors. Its roots trace back to coastal regions where fresh seafood forms the basis of culinary heritage. The tender crab meat infused with cream and aromatic spices takes on a rich, mellow taste. Baking in a clay pot adds a unique texture and depth, allowing the ingredients to unfold in full splendor. The creamy note blends smoothly with the spiciness of chili and warmth of cumin, creating a unique balance of flavors. This dish is perfect for cozy family dinners or festive evenings, highlighting the richness of seafood gastronomy and delighting guests with its refined aroma and rich taste.

The recipe was shared by Nino Mamageishvili, the chef of the restaurant "Tiflissky Dvorik" on Ostozhenka

One of the most popular fast foods in South Korea is twigim: vegetables, fruits, squid, crabs and other things in starch and batter, deep-fried. It is eaten with hands, dipping in sauce. We found a very good twigim in the Moscow restaurant K-grill, a new project by Alexander Kan and Iliodor Marach. And we asked its chef Dmitry Son to share the technology.

Recipe from Dmitry Pogorelov, chef of the Hamster restaurant.

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".