Rye flour

Cabbage soup with sauerkraut and rye sauté is a traditional Russian dish that warms the soul and body. The roots of the recipe go back to ancient times when cabbage soup was a staple of peasant diet. Sauerkraut gives the soup a characteristic sourness that harmonizes with rich beef broth. Rye sauté thickens the soup, making it more intense. The flavor is rich and layered—sour-sweet notes of cabbage, aromatic meat base, tenderness of potatoes, and subtle graininess of rye flour create a perfect combination. This soup is served hot, garnished with sour cream and fresh herbs. It tastes good on the first day and even better after steeping when its flavor deepens.

Recipe from Alexander Anoshkin, chef of Lark Café.

Recipe from Vlad Piskunov, brand chef of the Matryoshka restaurant.

Pomor kozuli are ancient Slavic ritual bread that has been made for centuries in the northern regions of Russia. Its history dates back to times when people created edible animal figurines as symbols of luck, fertility, and protection. The main ingredient is rye flour, giving the baked goods a rich, slightly tangy flavor. Kozuli acquire a dense, crispy texture due to repeated baking and boiling, making them resemble ceramic figurines. The taste is simple but rich in natural notes of rye bread, and their shapes resembling deer and other animals carry special cultural significance. They were gifted during holidays and used in rituals; today they remain a unique culinary heritage of the Russian North.

Olga Syutkina shared the recipe with us.

Many cities in the world can boast of their own dishes, some of them are rich in their desserts. Who has not heard of the New York cheesecake or the Viennese Sacher cake? Several years ago, our capital Moscow also acquired its own cake, its recipe is now available to housewives, small confectioneries and even huge confectionery associations. Ekaterinburg is increasingly heard on the world stage, we host Innoprom, hosted the World Cup, with enviable consistency we host international boxing competitions, and very soon we will celebrate our 300th anniversary and welcome guests from all over the planet - participants of the 2023 Universiade. We, Ekaterinburg, simply need our own cake! Which one? This is a complex and multifaceted question, desserts are alien to Russian gastronomy , so we use international experience and enrich it with original Russian flavors — rye malt, buckwheat porridge and the bright, warm and familiar taste of baked milk. Outwardly, it is severe and laconic, like the Ural Mountains, but hides riches — bright flavors and malachite-emerald "gems". Between two layers of rye sponge cake with malt there is soft apple marmalade, a crispy layer of buckwheat with cardamom, whipped ganache from concentrated milk and salted caramel. The outside of the cake is covered with a ganache of dark chocolate, sprinkled with cocoa powder on top and decorated with green-blue gilded sugar crystals. Yes, it sounds difficult, but are they afraid of work in the Urals? No! So let's get started!

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

Crispy rye pies with cod liver are a refined dish of Russian cuisine that embodies centuries-old traditions. Rye flour gives the dough density and a crispy texture, while the delicate filling of mashed potatoes, cod liver, and cream cheese creates a harmony of flavors – softness, richness, and a light sea note. The pies are shaped like triangles, giving them a distinctive appearance, and baking in the oven makes them especially aromatic. This dish is perfect for both everyday dinners and festive gatherings. The pies can be served warm or slightly cooled, paired with fresh vegetables and herbs. Such an appetizer is ideal for cozy home gatherings, reminiscent of childhood flavors and warm family traditions.

Coriander essential oil bread is a true masterpiece of gourmet cuisine, embodying the aroma of antiquity and the sophistication of modern taste. Its base is rye and wheat flour, creating a dense and rich texture. The addition of buckwheat honey adds a light sweetness, while malt provides characteristic depth. But the main highlight of this bread is the coriander essential oil. Just a few drops fill each slice with a spicy, warm aroma reminiscent of Eastern spices. This bread is perfect for a morning breakfast with butter and cheese or for savory sandwiches with meat or vegetable fillings. It harmoniously pairs with tea and honey, emphasizing its natural refinement. This is not just bread – it’s a story of flavor that unfolds with every bite.

Estonian homemade bread is true coziness in every bite. This bread reflects the traditions of Estonian cuisine, combining the delicate texture of ricotta with the rich aroma of rye flour. The blend of wheat and rye flour gives it a light density, while baking soda adds airiness. Its taste is a balance of soft creaminess and slight tanginess, complemented by hints of sweetness and saltiness. This bread pairs perfectly with honey, cheese, or simply a cup of hot tea. It's easy to make: mix the ingredients, pop it in the oven — and soon the house fills with the warm aroma of fresh baking. A wonderful option for breakfast or a cozy family dinner.

Recipe by Andrey Makhov, chef of the Pushkin restaurant.

Carrot cake with hazelnuts is an exquisite dessert that combines tenderness and rich flavor. This recipe draws inspiration from Italian cuisine, where natural ingredients always play a key role. Grated carrot gives the cake natural sweetness and juiciness, while crushed hazelnuts fill it with a nutty aroma. Coconut milk and rye flour create a soft texture complemented by the light sweetness of cane sugar. The cake's highlight is the jelly made from carrot and orange juice, infused with a hint of citrus tang that makes the dessert refreshing. It is served chilled, perfectly highlighting the balance of flavors. This cake is a true find for lovers of healthy and original desserts, ideal for cozy home evenings as well as festive occasions.

"Osnabrück" is a hotel and restaurant attached to it, named after the German city — sister city of Tver. The kitchen is run by chef Roman Voevodov, his menu is a mix of international hits, some of which are Russian dishes. This kalitka is a rare example, it is prepared from elk meat. The recipe itself is simple, and if you have the main ingredient, there will be no difficulties in cooking. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.

Bread plate is a wonderful combination of traditional baking and culinary art. Deeply rooted in Russian cuisine, this unusual form of bread serves not only as edible tableware but also as a true decoration for the table. Made from rye and wheat flour, it creates a strong dough capable of holding the weight of hot dishes, soups, or snacks. Baked in a clay pot, the plate acquires an appetizing golden hue and its aroma is warm, slightly salty with characteristic bread notes. With a crispy crust and tender inner structure, it perfectly complements the dish's flavor palette by absorbing sauces and broths. Such tableware is especially popular in Russian villages where practicality meets deep respect for traditional bread.

Polish cucumber soup is a traditional dish of Polish cuisine with a unique sweet-sour taste thanks to pickled cucumbers and their brine. Historically, this soup emerged as a way to use available ingredients while giving them rich flavor and nutrition. Chicken broth adds depth to the dish, while vegetables like carrots, turnips, and potatoes provide texture. Rye flour makes the soup thick and hearty, while sour cream softens the acidity of the cucumbers for a harmonious blend. This soup warms well in cold weather and exemplifies balanced cooking – it is nourishing, refreshing, and light at the same time. Serving with dill enhances its aroma and adds freshness. Such soup is often served at family lunches and its taste evokes warm memories of home cooking.