Lard (back fat)

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Recipe taken from the book "Ural cuisine.

The recipe is taken from the book "Ural cuisine.

The recipe is taken from the book "Ural cuisine.

The recipe is taken from the book "Bon Appetit" by Günger Linde and Heinz Knobloch.

Fleet-style meat is a simple yet hearty dish of Russian cuisine, rooted in the diet of sailors and soldiers. It combines flavorful beef marinated in mustard, tender vegetables, and rich broth to create a deep, cozy taste. The meat roasted to a golden crust in pots gains special tenderness, while the lard adds richness. This dish is perfect for a family dinner or a cold evening when you crave something filling and warming. It can be served with fresh herbs or pickles to emphasize its traditional character.

Kroppkakor is a traditional Swedish dish from northern regions where potatoes and pork were staple foods. These tender potato dumplings with flavorful meat filling, fried butter, and tangy lingonberry sauce create a harmony of flavors. Kroppkakor are served hot with crispy slices of pork adding a pleasant contrast. This dish is perfect for cold evenings.

Beef with pepper in a pot is a traditional dish of Chinese cuisine that combines the rich flavor of meat with the aroma of spices and the sweetness of pepper. Its origin traces back to ancient Chinese culinary traditions when food was cooked in clay pots, allowing ingredients to simmer evenly in their own juices. Tender beef infused with onion, garlic, and lard gains depth of flavor, while the addition of thyme and peppers makes the dish spicy and piquant. A light acidity from lemon zest and sweetness from sugar provide an exquisite balance to all components. This dish is perfect for cozy family dinners, immersing one in an atmosphere of home warmth and Eastern aromas.

The royal chicken cutlet with baked pumpkin is a dish worthy of a king's table. Its roots trace back to Russian cuisine, where the combination of meat and vegetable ingredients creates a harmony of flavors. Tender chicken fillet combined with baked pumpkin and bacon turns into juicy minced meat seasoned with cream and spices. The light sweetness of the pumpkin complements the rich meat flavor, while the apple-mustard sauce adds a spicy note. A side of pasta with vegetables and baked tomato with basil makes the dish balanced and aesthetic. Such a cutlet will not only adorn a festive table but also serve as a cozy dinner that warms the soul. The magnificent combination of textures and flavors makes it true gastronomic poetry, revealing the richness of traditional Russian cuisine.

Leipzig-style vegetable stew is a true embodiment of German cuisine, combining the simplicity of ingredients with deep aromas. Historically, seasonal vegetable dishes were the foundation of rural meals in Germany, and in Leipzig this stew became particularly popular due to the abundance of fresh produce. Tender baby carrots, radishes, and young potatoes simmered in butter gain softness and richness of flavor. Lemon balm adds a light citrus note that refreshes, while chanterelles contribute a rich forest nuance. This stew is perfect as a standalone dish or side, filling the meal with coziness and nature's aromas. An ideal choice for a leisurely dinner when you want to enjoy the harmony of flavors and textures.

From the book "Home Cheap Table"

Recipe by the chef of the restaurant "Bochka" Igor Bednyakov