Lightly salted cucumbers

Recipe from the restaurant "Magadan".

The burger is a legendary dish of American cuisine that originated in the early 20th century. Its foundation is a juicy beef patty cooked to the perfect balance of tenderness and a crispy crust. The bun, crunchy on the outside and soft on the inside, carefully holds layers of fresh vegetables, zesty sauce, and stretchy cheese, creating an ideal combination of textures and flavors. This dish is suitable for both a quick snack and a cozy family dinner. With each bite, a rich palette of flavors unfolds: the sweetness of tomatoes, the slight tanginess of pickles, the creaminess of cheese, and the richness of the meat patty. It is served in many variations but the classic burger remains an unchanged symbol of gastronomic pleasure, combining simplicity in preparation with incredible enjoyment from eating.

Recipe for a dish with chanterelles from Lark Café chef Alexander Anoshkin.

Warm salad with chanterelles and poached egg is a true gastronomic delight that combines the sophistication and coziness of rustic cuisine. Chanterelles, known for their delicate nutty flavor, are sautéed with young potatoes to achieve a golden crust and rich aroma. Spinach and lightly salted cucumbers add freshness and lightness, while the poached egg with its silky yolk makes the dish harmonious and exquisite. The dressing of warmed sour cream with truffle oil adds subtle earthy notes, highlighting the complexity of flavors. Black salt and fresh herbs complete the composition, creating an impressive dish for special moments. This salad is perfect as a warm seasonal treat that evokes memories of summer forest walks and enjoying nature's bounty.

Recipe by Maxim Tarusin, chef of the restaurant "Voskhod".

A version of the festive Olivier salad, the closest to what Lucien Olivier himself prepared. The recipe only lacks hazel grouse and black caviar. But crab is responsible for luxury here, so the classic festive salad turns out elegant and unusual. Recipe from the chef of the restaurant "Seafood Collection" Denis Gorbachev.

This is how they prepare the salad in the Moscow restaurant of Siberian cuisine "Sibirsibir".

Okroshka on white kvass with quail eggs and tarragon is a refreshing dish of Russian cuisine, perfect for hot summer days. Its roots go back to ancient Russian culinary traditions where the combination of kvass with vegetables and herbs created a light yet nutritious meal. White kvass gives the soup a soft, slightly sour taste that harmonizes with the freshness of cucumbers, radishes, and greens. Quail eggs add tenderness while tarragon brings subtle anise notes, giving the dish a special sophistication. The dressing with miso paste, mustard, and horseradish adds spiciness and depth of flavor to the okroshka. This dish can be served as a standalone treat or as a light accompaniment to a summer table.

Andrey Shmakov shared the recipe with us. Prepared during the expedition to the Kola Peninsula Mamont Camp.

Crispy pike perch with cucumber is an exquisite recipe of Russian cuisine that combines the tenderness of fish and the crunchy texture of the coating. The pike perch, coated in tempura batter and panko breadcrumbs with French fries and fennel seeds, acquires an appetizing golden crust after frying in oil. The harmony of flavors is complemented by homemade dill mayonnaise and lightly salted cucumber, adding freshness and a slight tang to the dish. It is garnished with powdered greens that emphasize its aesthetics. This presentation makes it a wonderful choice for festive tables or exquisite dinners where the balance of textures and rich flavors are appreciated.

Puff pastries with egg salad combine airy puff pastry with a delicate and aromatic egg salad, complemented by fresh cucumbers, tarragon, and tangy olives. This recipe has European roots and embodies the perfect balance between texture and flavor. Crispy pastries reveal a soft, creamy filling with subtle notes of paprika and parsley with every bite. The dish is great for festive gatherings, family breakfasts, or buffets. It not only pleases the eye with its airy structure but also fills the air with aromas of freshness and light spiciness. These pastries are convenient to take on the go or serve as appetizers at parties. A true delight for gourmets seeking a refined yet simple combination of flavors.

Lightly salted cucumbers are cut into strips and stewed with honey and garlic, after which they turn into a powerful side dish for fish.

Recipe author Oleg Petrichenko, chef of Cheapside burger bistro

This salad is a true symphony of flavors, combining the tenderness of cod liver, crunchy sea asparagus, and the freshness of vegetables. The dish's history begins with gastronomic experiments with seafood. Sea asparagus, known for its piquant saltiness, perfectly complements the tenderness of cod liver, while a fragrant dressing with anchovies and white wine vinegar adds depth to the flavor. The salad is ideal for a light dinner or an elegant appetizer on a festive table. The ease of preparation combines with the sophistication of taste, making this dish a true discovery for seafood delicacy lovers.

Okroshka with radish on kefir is a refreshing and light summer soup that is a classic dish of Russian cuisine. Historically, okroshka was popular among peasants as it allowed the use of seasonal vegetables and dairy products for a hearty and refreshing meal. Variations of okroshka exist with different types of liquid bases, but kefir adds a special tenderness and softness to the taste. Radish adds a spicy note and crunchiness, while fresh herbs enrich the flavor. This dish is perfect for hot days when you want something nutritious yet light. It can be served chilled, complemented by a slice of rye bread to make the meal even more traditional.