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Cilantro (coriander leaves)
Fresh coriander leaf with a citrusy, pungent taste for soups, salads and sauces.
Cilantro is the fresh leaf of coriander with a bright, citrusy, pungent taste, central to Asian, Caucasian and Latin American cooking. It is added raw at the end of cooking to soups, salads, sauces, meat and flatbreads.
Recipes with this ingredient
Brand chef Ruslan Italmazov shared the recipe from the restaurant "Yuzhanin" with us.
13
4
30
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
11
8
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
4
45
Timur Ismailov, chef of the Historia restaurant, shared the recipe with us.
16
4
30
Don't let the amount of garlic in this soup scare you, it becomes incredibly sweet and delicious after being fried.
13
6
120
Asian soup with noodles and fish is a harmonious blend of tender flounder fillet, aromatic broth, and exotic notes of mango and water chestnuts. This soup originates from pan-Asian cuisine, where traditional recipes intertwine with modern flavor accents. Garlic and ginger add brightness to the dish, while chili pepper adds spiciness. Lime juice refreshes the taste, and soy sauce and cilantro complete the symphony of aromas. The delicate egg noodles absorb the rich broth perfectly, making each spoonful pleasant and enveloping. Such a soup is ideal for cozy home evenings or serving in restaurants specializing in modern Asian cuisine. It warms, satisfies, and surprises with its refined combination of flavors.
14
4
30
The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.
20
4
15
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
5
2
60
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
2
15
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
7
2
20
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
2
40
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
10
2
15
Onion skin eggs are a traditional dish of Russian cuisine, especially popular during Easter. The method of dyeing eggs with onion skins has been known since ancient times and is valued for its naturalness and beautiful marbled pattern. Eggs prepared this way acquire a warm golden-brown hue, while green leaves applied to the shell create a delicate natural ornament. The taste of these eggs remains classic, but they become a special decoration for the festive table. This simple yet elegant dyeing method preserves the connection to traditions, filling the kitchen with the aroma of warm family coziness. Chilled and peeled, they are perfect for serving, creating an atmosphere of celebration and home warmth.
5
10
30
Vladimir Chistyakov, brand chef of the Grace Bistro restaurant, shared the recipe with us.
13
4
20
Vegetable soup with ginger is a true symphony of flavors, combining the freshness of European cuisine with spicy Asian notes. Ginger adds a slight heat to the soup, while lime and cilantro refresh it, creating a harmonious balance of tastes. Rutabaga, Brussels sprouts, and bell pepper make the dish rich and give it a hearty texture. The origins of this recipe trace back to the trend of combining traditional European ingredients with Eastern spices to create unique gastronomic combinations. It is perfect for a light, warming dinner or as a nutritious lunch, especially in cooler weather. This soup not only delights the palate but also benefits health due to its abundance of vitamins and antioxidants.
9
1
60