Soured (fermented) apples

Recipe from Alexander Anoshkin, chef of Lark Café.

The recipe was shared with us by Lark Cafe chef Alexander Anoshkin.

A recipe from the Moscow restaurant Clumba Club: Tambov ham is used, mayonnaise is mixed with truffle oil for dressing, and the salad is decorated with finely chopped olive "earth", slices of soaked apple and smoked guinea fowl breast.

Volkonskie shchi is an ancient dish of Russian cuisine rooted in the traditions of princely feasts. Their rich flavor combines with the noble aroma of duck and goose, highlighted by stewed sauerkraut, white mushrooms, and spices. Frozen cabbage gives the shchi a special tenderness, while the addition of pickled Antonovka apples and prunes creates a refined blend of sweet-sourness with a rich meaty base. Honey-thyme marinade makes the meat tender and aromatic, while the long stewing process reveals layers of flavors. These shchi are served without sour cream and traditionally accompanied by a chicken pie (kurnik), creating a harmonious duet of gastronomic delight. The dish requires time and patience but results in thick, rich shchi with a vibrant historical character that warms the soul and offers the taste of true Russian feasting.

This salad is an exquisite combination of traditional Russian flavors, uniting sweet-sour pickled apples, tender smoked duck, and soft goat cheese. The recipe's origins can be found in Russian culinary culture, where pickled apples were an important part of winter supplies. The salad has a rich aroma with hints of smoky meat, freshness of apples, and creamy texture of cheese. Carrots poached in orange juice add a light citrus sweetness to the dish, while the olive oil and garlic dressing adds zest. This dish is perfect as an appetizer for a festive dinner, an elegant salad for gourmets, or as part of a gastronomic experiment to enjoy traditional ingredients in a new rendition.