Celeriac

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.

The recipe was prepared in our kitchen by Andrey Zhdanov, chef of the Modus restaurant.

Wild garlic soup is a spring dish full of freshness and the aromas of awakening nature. Its history traces back to European village kitchens where seasonal ingredients were used to create simple yet surprisingly delicious meals. Wild garlic, known for its spicy garlic notes, enriches the soup, while the combination with celery and green peas makes it light and healthy. This soup has a mild, slightly spicy flavor that warms and invigorates wonderfully. It is best served with pieces of fresh bread or rye toast, allowing one to enjoy every sip. An ideal option for those who want to experience the harmony of nature in every meal.

Fried celery root is a gourmet dish of European cuisine that transforms a simple vegetable into a fragrant delicacy. Celery, with its slightly nutty flavor, takes on a rich caramel hue after frying. Lemon juice enhances its freshness, while duck fat adds a velvety texture. Spicy seasonings—turmeric, adjika, garlic—unveil the depth of flavor, creating a piquant composition. Aromatic rosemary adds refined woody notes. This dish is perfect as a side for meat or as a standalone treat for gourmets. Fried to a golden crust, celery tempts with its crunchiness and its rich taste makes it a true gastronomic find. A wonderful choice for those seeking original ways to enjoy vegetables.

This recipe represents a harmony of flavors and textures inspired by European culinary traditions. Tender chicken meat infused with the aromas of thyme, garlic, and lemon zest pairs with cream cheese that adds a creamy softness to the dish. Potatoes, carrots, and celery root baked alongside the chicken create a delicious base that absorbs juices and aromas, turning the side into a complete complement. The dish is perfect for a festive dinner when you want to delight guests with an exquisite yet homely taste. The roasted chicken with a golden crust and fragrant vegetables not only pleases the eye but also fills the home with warmth, creating an atmosphere of gastronomic enjoyment.

Recipe from Yuri Goloperov, chef of the Lark Café restaurant.

Vitsel is a true gem of Moldovan cuisine, where the simplicity of ingredients combines with refined taste. Tender and aromatic veal is infused with rich notes of tomato juice and spices, creating a rich palette of flavors. The main highlight of the dish is quince—its sweetness and slight acidity harmoniously complement the meat, creating an unmatched balance. Red dry wine adds sophistication to the sauce, while garlic and fresh herbs complete the picture by adding zest and freshness to the dish. Vitsel is not just a delicious meat dish but a part of Moldova's cultural heritage that blends ancient traditions with a love for juicy, rich flavors. Ideal for festive tables or cozy family dinners, it is served with a glass of good wine and fresh bread.

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

Remoulade is a quick appetizer that is an exquisite dish of French cuisine, impressing with its balance of freshness, spiciness, and rich flavors. Its roots trace back to the traditions of classic sauces, and the appetizer serves as a light yet expressive addition to the main table. The base of the dish is crispy celery root that absorbs the rich texture of a sauce made from mayonnaise, mustard, capers, and anchovies. Lemon juice and olive oil add lightness while fresh cilantro contributes spicy notes. The finishing touch is cured pork belly that adds depth and richness to the dish. It’s an ideal choice for an aperitif or light snack that pairs well with dry white wine.

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

The recipe was shared with us by Denis Astakhov, chef of The Dubliner.

The recipe was shared with us by Nikolay Petrukhin, chef of the Hands restaurant.

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