Borodino bread croutons

Cubes of dark rye scalded bread with coriander, dried or fried until crisp, aromatic, with a malty-sweet taste, with borscht, pea soup and salads.

Borodino bread croutons are cubes or slices of dark rye scalded bread with coriander, dried or fried in oil until crisp, dark brown, aromatic, with a malty-sweet taste, a spiced coriander note and a crunchy texture. They are served with borscht, pea and mushroom soup, cream soups, salads (Russian-style Caesar), with beer and garlic and as a crunchy topping.

Calories, proteins, fats and carbohydrates per 100 g of product

Borodino bread croutons, Raw: Calories 259.0 kcal, Proteins 8.5 grams, Fats 3.3 grams, Carbohydrates 48.3 grams per 100 g of product.

Calories259.0 kcal

Proteins8.5 grams

Fats3.3 grams

Carbohydrates48.3 grams

Data: USDA FoodData Central

Recipes with this ingredient

Ponito stroganinaRussian cuisine | Appetizers

The recipe is taken from the book "FOODBALL. Traditions. Recipes. Street food. A culinary journey through 11 football capitals of Russia. Look and try!" Alexander Isaev, the author of the idea and organizer of the International Street Food Festival in Kaliningrad : "We live in the region of Russia closest to Europe. Kaliningrad is a history of the migration of people from all over the Soviet Union, so today it is, first of all, a cosmopolitan and multicultural city. It is not surprising that it was here that the first International Street Food Festival in the country was held. Of course, it is important for us to cook from the products of the Baltic Sea, they are what unite us. Our festival, as a showcase of Russian regions with a variety of cuisines, has turned into a platform for communication between European and Russian street fooders. Here, ponito stroganina is one of the main Kaliningrad specialties. In Kaliningrad itself, many are sure that this dish made from a relative of mackerel is widespread throughout the country. And about its appearance in the city they say: the recipe was brought by sailors of fishing ships, who made a snack for themselves from what was at hand, from fish caught in the Atlantic and frozen

Olivier with sour cream and mayonnaiseRussian cuisine | Salads

Olivier is one of the most popular salads in Russian cuisine, created in the 19th century by French chef Lucien Olivier. This version is particularly tender due to the combination of sour cream and mayonnaise that gives it a creamy texture. Beef tongue adds a piquant touch, while fresh basil provides an aromatic note. Carrots boiled in carrot juice enrich the flavor, making it softer and more intense. Pickles add a contrasting tanginess, while Kenyan beans and green peas bring freshness. The dressing made from olive and lemon juice highlights the balance of ingredients. The dish is served with quail eggs and Borodinsky croutons, creating a beautiful composition. This salad is perfect for festive tables, surprising guests with its unconventional take on a classic recipe.