Creamed horseradish

Chef Andrey Kolodyazhny shared the recipe from the restaurant "Dr. Zhivago" with us.

Herring carpaccio is an exquisite interpretation of a classic Italian dish adapted to northern traditions. Tender slices of lightly salted herring, thinly sliced after freezing, retain their structure and reveal a rich flavor. Aromatic oil adds softness, while pickled apples, kohlrabi, and artichokes provide fresh, crunchy accents. The aioli sauce, creamy horseradish, and balsamic cream enrich the taste with spicy and creamy notes, creating harmony in every bite. This dish is perfect as an appetizer for festive dinners, allowing guests to enjoy an elegant combination of textures and flavors. Garnished with fresh herbs, herring carpaccio becomes a true work of gastronomic art that surprises with its simplicity and sophistication.

The combination of sweet fruits and meat always creates intrigue in appetizers, but the smoky trail of smoked bacon adds new depth. The trick is to wrap apple slices in bacon slices and fry them like that , they bake together, and you get beauty: a ruddy, shiny bacon crust on top, and an apple slice turned into a semi-puree, soaked in the aroma of smoked meats, below. If you have good smoked sausage in the fridge instead of bacon (and you definitely will have it on a holiday), don't hesitate to cut it into the thinnest possible pieces and wrap the apples in them. And you can bake not only apples inside smoked meats, but also slices of firm pears or prunes.

Fish botvinya is a classic dish of Russian cuisine that is refreshing and rich in flavors. Historically popular among peasants and traders, it offers a hearty yet light cold soup. The base is an aromatic fish broth made from cod, complemented by beet greens, sorrel, radishes, and cucumbers to create a pleasant contrast of freshness and tartness. White kvass and crushed ice provide a refreshing chill to the dish, perfect for a hot day. Botvinya is rich in vitamins and easy to digest, while creamy horseradish adds zest. It is served chilled with sour cream, enjoying the unique combination of sour, sweet, and salty flavors. This is not just food but a culinary heritage that can surprise even the most discerning gourmet.

In his beetroot soup, the chef of the Uhvat oven restaurant, Viktor Beley, first slowly bakes the beetroot in a cooling Russian oven until it turns caramel, and then sets off the beetroot sweetness with horseradish, mustard, and homemade smoked sour cream. It sounds too complicated, but in fact, you can smoke sour cream even in a city apartment, if you have a saucepan and two handfuls of sawdust for the barbecue. But the resulting soup will be completely special: the rich caramel beetroot soup itself also blossoms with delicious smoky notes.

Recipe from Sergey Astafyev, chef of the Krombacher Beer Kitchen restaurant. This is the simplest recipe for potato salad: exactly the kind served in Bavarian beer gardens among endless appetizers.

Recipe from Vitaly Karsaev, brand chef of the "Kofemaniya" restaurants.

Salmon marinated with orange and vodka is an exquisite dish of Russian cuisine that embodies a harmony of flavors. This recipe may originate from ancient fish salting traditions but gives them a modern twist with unusual ingredients. Vodka and honey create a special balance that enhances the natural tenderness of the salmon, while fresh orange rings add a bright citrus note. After 12 hours of marinating, the fish acquires a rich aroma and its texture becomes perfectly soft. Thin slices of lightly salted salmon are served with Dijon mustard and creamy horseradish for added zest, while sugar beet completes the composition with a light sweetness. This dish pairs perfectly with a glass of chilled white wine, creating an atmosphere of gastronomic delight.

Salat rasolc is a vibrant dish of Latvian cuisine that combines the salty tenderness of herring, the rich flavor of beef, and the freshness of crunchy vegetables. Its history is linked to traditional Baltic recipes that skillfully use local products. A unique dressing made from horseradish, mustard, and sour cream gives the salad a spicy creamy texture. The harmony of ingredients creates a play of flavors: pickles contrast with the softness of potatoes, apples add a subtle sweet note, and pine nuts provide a delicate nutty hint. This salad is not only an adornment for festive tables but also a nutritious treat perfect as a standalone dish.

Pancakes with herbs, salmon, and a horseradish and kefir sauce are a refined dish of Russian cuisine that combines the tenderness of the dough with the spiciness of aromatic herbs. Historically, pancakes held an important place in Slavic gastronomy, serving as a universal treat for both everyday and festive tables. This version is enriched with fresh herbs that add freshness and richness to the flavor. Lightly salted salmon adds a noble salty note, while the kefir-based sauce with horseradish and dill gives the dish a slight spiciness and harmonious creamy texture. They can be served for breakfast or dinner – an ideal combination of simplicity and sophistication. They pair excellently with light salads, complementing the meal with freshness and variety of flavors.

This is how Evgeny Meshcheryakov from the Moscow restaurant Umi Oysters prepares okroshka.

Roasted pork leg is a traditional Russian dish that combines the rich aroma of meat, tender texture, and crispy golden crust. This recipe has long been used at festive feasts when something hearty and impressive was desired. Cooking in light beer gives the meat a special tenderness and rich flavor, while garlic and rosemary add spicy notes. Baked to a crispy crust, the leg is served with cherry tomatoes and fresh rosemary, complemented by spicy ketchup, mustard, and horseradish. The dish pairs perfectly with rustic bread and a glass of cold beer, creating an atmosphere of warm home gatherings.

Okroshka with smoked beef is an original variation of the famous Russian cold soup that refreshes and nourishes on hot summer days. Historically, okroshka originated in peasant cuisine where simple ingredients were combined into a light yet hearty dish. In this recipe, the addition of smoked beef gives the soup a rich, deep flavor with a hint of smoky aroma. Bread kvass, the traditional base, adds a slight tang and characteristic freshness to the okroshka. Vegetables—cucumbers, radishes, and potatoes—create a harmonious blend of textures while mustard and horseradish add spicy notes. Okroshka is perfect as a light lunch dish, especially in summer when one craves coolness and flavor variety.

Okroshka with smoked crucian carp is a unique blend of traditional Russian cuisine with a touch of gastronomic sophistication. The dish's roots trace back to ancient Rus, where okroshka on kvass was an essential part of the summer table, refreshing on hot days. Smoked crucian adds a special aroma to the okroshka, complementing the light sourness of kvass with the rich flavor of smoked fish.

from the Centrale restaurant