Horseradish

The recipe was shared with us by the brand chef of the Central House of Writers restaurant, Fyodor Verin.

The recipe is taken from the book "Salads, Fish and Seafood Appetizers.

Aspic without gelatin is aspic that is cooked using a bone. In this recipe, we cooked a beef leg and an oxtail, which gave us an excellent broth and tasty, soft meat. We highly recommend adding a celery stalk when cooking - it goes very well with beef.

Also pork, but instead of pork hoof, pork knuckle is used here - it is more delicate, and it contains much more meat than a pork leg.

The perfect aspic that will always set because it is based on pork leg. Minimum ingredients, maximum meat and its protein content. Eat with mustard, horseradish, and also with a piece of black bread and vodka.

A recipe from Eduard Pynzaru, head bartender of the Lark Café restaurant. This liqueur made according to the author's recipe has a fresh and spicy aroma. The bright taste of the drink with the characteristic spiciness of horseradish, the freshness of celery, the sourness of lemon, with a warming hint of cinnamon and a light sweetness of honey, which ennobles the whole bouquet.

Khrenovina is a fiery sauce of Russian cuisine known for its spicy and rich flavor. Its roots trace back to village culinary traditions where it served as an excellent way to preserve harvests and add zest to dishes. This sauce is made from fresh tomatoes, hot horseradish, and aromatic garlic, creating a harmonious blend of sweetness, spiciness, and depth of flavor. Khrenovina pairs perfectly with meat dishes, especially cold appetizers and baked meals, becoming an indispensable addition to traditional feasts. Its popularity lies in its ability to warm during cold seasons and invigorate taste buds. This sauce is not just a condiment but a true culinary legend that embodies the soul of Russian cuisine.

Adjika without cooking with garlic and horseradish is a true fiery condiment with roots in Georgian cuisine. It embodies the spirit of the Caucasus by combining the sharpness of garlic, the spiciness of pepper, and the zest of horseradish. Unlike classic adjika, this version requires no thermal processing, preserving the freshness and richness of each ingredient's flavor. Tomatoes add a slight sweetness while vinegar provides necessary acidity for long storage. This adjika perfectly complements meat dishes, roasted vegetables, and even simple rye flatbreads, turning them into a gastronomic delight. Its sharp and rich taste not only warms but also stimulates appetite, making it indispensable on any table.

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

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

Andrey Anikiev, chef of the Roomi restaurant, shared the recipe with us.

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

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

Pickled tomatoes for winter are a fragrant treat that delights with their rich flavor in the cold season. This recipe is rooted in European culinary traditions where salting and pickling vegetables helped preserve the harvest. In this version, spices and herbs play a key role – garlic, dill, currant leaves, cherry, and horseradish add piquancy and a rich aroma to the tomatoes. The marinade with vinegar, salt, and sugar balances sweetness and acidity, creating a harmonious taste. These tomatoes pair excellently with meat and potato dishes, adding fresh summer notes. They make a wonderful addition to the festive table and warm winter evenings with their rich flavor.

Pickled cucumbers for winter without sterilization are a classic dish of European cuisine that preserves the freshness of the summer harvest. This recipe is a true find for those who appreciate simplicity and rich flavor. Cucumbers infused with the aroma of garlic, dill, and cherry leaves gain crunchiness and zest. The addition of horseradish gives them a slight spiciness, while the marinade made from vinegar, salt, and sugar creates a perfect balance of sweet and sour notes. Without sterilization but with careful handling, they retain their natural freshness and texture. These cucumbers make an excellent complement to meat and potato dishes and are perfect for festive tables or cozy family dinners. After 1.5-2 months, they fully reveal their flavor, turning into an ideal winter delicacy.