Onion greens (green tops)

Recipe from Alexey Razboev, brand chef of the "Yorsh" restaurants (Moscow).

Beef bone appetizer is an ancient Russian dish symbolizing respect for traditions and the art of maximizing each ingredient's use. Tubular bones are simmered for a long time, releasing their rich flavor, while the bone marrow turns into a tender, creamy mass with deep meaty notes. It is served on toasted croutons flavored with garlic and olive oil, adding a special textural harmony to the dish. The appetizer pairs perfectly with strong drinks like vodka and highlights the hospitality of Russian feasts. The combination of rye bread and fresh herbs softens the richness of the marrow's taste, creating a vibrant contrast. This dish is valued for its nutrition and rich, velvety flavor as well as the warm atmosphere it creates among friends.

Cold borscht with sour cream is a refreshing dish of Ukrainian cuisine, perfect for summer heat. Its history goes back centuries when simple and accessible ingredients combined into a harmonious ensemble of flavors. Beets give the borscht a rich color and sweet undertone, while vinegar and spices add a pleasant tanginess. Carrots add softness, and fresh cucumbers and green onions refresh the taste. A boiled egg adds heartiness, while sour cream provides a creamy tenderness. This borscht is not only tasty but also healthy due to its richness in vitamins and minerals. Chilled, it quenches thirst and satisfies hunger, while its lightness makes it an excellent choice for both lunch and dinner. It is served with bread or garlic pampushki.