Chicken broth

Chicken rice soup (kandja) is a fragrant and nutritious dish rooted in African cuisine. This soup combines the richness of chicken broth, the tenderness of meat, and the light texture of long-grain rice that absorbs the flavors of spices and vegetables. The addition of fresh corn kernels gives the dish a sweet note, while palm oil and cilantro enrich it with characteristic African tones. Kandja is not just food; it's a traditional home soup that provides comfort and warms the soul. It is prepared as an everyday dish and served hot, garnished with fresh greens. This soup is a harmony of flavors where each spoonful brings enjoyment and coziness.

Green bean puree soup with roasted pepper is a delicate, aromatic dish that combines the sweetness of bell pepper and the rich flavor of beans. This recipe, inspired by European cuisine, blends simplicity and sophistication. Roasting the pepper adds a smoky note, while lightly sautéing the vegetables brings out their natural sweetness. The pureed soup has a velvety texture, perfect for cozy home dinners. Serving it with pieces of roasted pepper and a mix of aromatic spices adds individuality to the dish. This soup not only warms but also nourishes, remaining a light and healthy option for lunch or dinner. Ideal as a standalone dish or paired with crispy toasts.

Lentil puree soup with coconut milk is a delicate and aromatic dish of Pan-Asian cuisine that combines the spiciness of Eastern spices with the softness of coconut. Red lentils give the soup a creamy texture and a light nutty note, while ginger, garlic, curry, and cardamom fill it with warmth and depth of flavor. Coconut milk makes it silky and slightly sweet, harmoniously balancing the spiciness of the spices. This soup warms wonderfully in cool weather, is easily digestible, and suits various diets. It can serve as a light lunch or an elegant dinner, especially when served with crispy toasts or fresh herbs. With its richness and aromas, it will be an exquisite decoration for any table.

The recipe is taken from the magazine "Culinary Workshop".

Recipe from the brand chef of the Chang restaurant Denis Prokhorov.

The recipe was shared with us by the chef of the Amber restaurant Andrey Kashirin.

The recipe is taken from the magazine "Culinary Workshop".

Zucchini cream soup is a refined and delicate dish that envelops you with its warming aroma. Inspired by author cuisine, this soup combines the lightness of zucchini, the richness of chicken broth, and the velvety texture of cream. Carrots and sweet peppers add natural sweetness, while leeks provide a mild spiciness. Rosemary and bay leaves give a subtle spicy note, deepening the flavor. This soup not only decorates your table but also offers a sense of home comfort. It is perfect for lunch or dinner, especially on cool days when you crave something warm and comforting. Serve it hot, garnished with fresh herbs or crispy croutons.

Recipe from Moon Restaurant Chef Mark Shah Akbari.

The recipe is taken from the magazine "1000 Tips for the Cook.

Recipe taken from the magazine "1000 tips for the cook.

Chinese dumplings prepared in our kitchen by Alexey Vasiltsev, chef of the restaurant "La Ma".

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

Quick chakhokhbili is a simplified version of the traditional Georgian dish where chicken simmers in a fragrant sauce with tomatoes, sweet peppers, and spices. Historically, chakhokhbili was made from pheasant, but over time chicken became a popular alternative. This recipe retains the rich flavor of the original while making the cooking process more accessible and quicker. The dish has a rich aroma of ucho-suneli and garlic, while walnuts add a pleasant texture. Chakhokhbili is perfect for family dinners or festive gatherings. It pairs excellently with fresh herbs and hot lavash, creating a true culinary symphony of Georgian flavors. Juicy meat, spicy seasonings, and tomato tang make it unforgettable.

Recipe by Anatoly Anoshin, chef of the restaurant "Yan Primus".