Parsley stems

Pickled tomatoes for winter are a fragrant treat that delights with their rich flavor in the cold season. This recipe is rooted in European culinary traditions where salting and pickling vegetables helped preserve the harvest. In this version, spices and herbs play a key role – garlic, dill, currant leaves, cherry, and horseradish add piquancy and a rich aroma to the tomatoes. The marinade with vinegar, salt, and sugar balances sweetness and acidity, creating a harmonious taste. These tomatoes pair excellently with meat and potato dishes, adding fresh summer notes. They make a wonderful addition to the festive table and warm winter evenings with their rich flavor.

Beef broth with bacon is the essence of deep flavor and culinary traditions of Russian cuisine. Historically, broths played an important role in nutrition; they were the basis of soups and warmed people during cold winters. In this recipe, roasting the bones before boiling gives it a rich aroma, while adding spices, lemongrass, and chili pepper adds spicy notes. Bacon complements the broth with its smoky hue, creating a balance between meaty richness and light spiciness. This broth can be served as a standalone dish that is warming and nutritious or used as a base for more complex soups. Its taste is deep, meaty, with a slight spiciness that unfolds gradually, creating an unforgettable gastronomic impression.

Daria Molchanova shared the recipe with us.

Sweet pepper soup with roasted garlic is an ode to flavor and aroma. Roasted vegetables reveal their sweetness while garlic adds a soft, caramelized spiciness. Inspired by gourmet cuisine, this soup combines a delicate velvety texture with a rich bouquet of flavor nuances. It warms the soul and awakens the appetite. Light yet rich, it is perfect for a cozy family dinner or an impressive presentation at a festive table. The spicy sauce adds a touch of zest while fresh basil completes the composition with freshness. This soup is not only delicious but also healthy as it gathers the best gifts of nature. The pleasant balance of sweetness, acidity, and spiciness makes it truly special and unforgettable.

Italian Tizian Casilio, brand chef of the Scrocchiarella cafe, prepares a soup suitable for both hot days and winter colds. Spinach, parsley and leeks delight with their emerald greenery at any time of the year, and this effect does not disappear during cooking, even hot. All of them sufficiently retain the memory of summer taste even in the middle of frosts, not to mention porcini mushrooms: the broth from dried porcini mushrooms is no less rich than from fresh ones.

Chicken broth is the base for soups and sauces of all cuisines of the world, without it you can't cook risotto, jellied meat, or a lot of other everyday and holiday dishes. Each of us has a rough idea of what the recipe for an ideal chicken broth should be: the liquid in the pan should be rich, but not greasy, transparent and golden. Such that you want to drink the broth just like that - with herbs, croutons, or just a piece of baguette.

Lenten soup with a lot of spicy and bright ingredients, including satsibeli sauce. It is recommended to cook the broth for the soup for 2-3 hours. The recipe was shared with us by the chef of the Sochi restaurant "Baran- rapan" Andrey Gryazev.

Recipe from Tizian Casilio, brand chef of the Scrocchiarella cafe.

Artem Martirosov, chef of the restaurant "KrabyKutaby", shared the recipe with us.

The recipe is taken from the book "Fish and seafood of Russia". All you need from the fish is the head.

Velvety vongole cream soup with smoked paprika is a true embodiment of Italian gastronomic elegance. This recipe originates from Italy's coastal regions, where fresh shellfish are an integral part of the cuisine. Vongole, with their delicate sea flavor, transform into a silky base for the soup when combined with potatoes and cream. Fragrant smoked paprika adds a light smoky note to the dish, creating a rich flavor contrast. This soup not only warms but also offers exquisite pleasure, highlighting the depth of Mediterranean culinary tradition. It is perfect for serving on cool evenings alongside a glass of dry white wine. Each sip reveals a refined harmony of ingredients, turning the meal into a true culinary journey.

Poltava borscht is a soulful dish of Ukrainian cuisine, filled with the aromas of smoked ribs and fresh vegetables. Its rich flavor is achieved through the long simmering of meat broth with fried vegetables, among which beets give the borscht its signature ruby hue and sweet notes. Lemon juice and tomato paste add a tangy acidity, while fresh garlic and black pepper provide a mild spiciness. This borscht is traditionally served with a spoonful of thick sour cream, crispy cracklings, and fragrant herbs. Historically, Poltava borscht is hearty due to the smoked meat, making it especially warming in cold weather. This dish is perfect for cozy family meals and gathers loved ones around the table, filling the home with warmth and the aroma of true home cooking.

This vibrant vegetable salad with hominy and citrus-cumin dressing is a fresh explosion of Mexican flavors. Hominy, corn treated with lime, is roasted to a golden color, giving the dish a crunchy texture. Citrus notes of orange and lime intertwine with the warm aroma of cumin, creating a unique balance of freshness and spice. Swiss chard, mustard greens, and beet leaves add richness and a slight bitterness to the salad, while cilantro and parsley bring liveliness. Historically, hominy is an important part of Mexican cuisine used in traditional dishes like pozole. Here it transforms into a light yet nutritious salad perfect as a standalone dish or a side for meat and seafood.

A steak and green sauce sandwich is a true celebration of flavor from American cuisine, combining simplicity and rich aromas. The tender steak, seared to a golden crust, retains its juiciness, while the green sauce adds freshness with parsley, mint, and basil. Capers and mustard add zest, and lemon juice highlights all the flavor nuances. Sweet, slightly roasted tomatoes complete the composition, making the sandwich balanced in taste. This sandwich is perfect for a hearty lunch or quick dinner, and its aroma transports you to a cozy American café.

Fried parsley stems are an exquisite snack with an Eastern charm rooted in Arabic cuisine. This recipe transforms an often-overlooked part of the herb into a crispy, aromatic treat. A mix of za'atar, coarse salt, and olive oil adds zest to the stems, while frying makes them airy and light like chips. Their flavor evokes herbal notes with a hint of lemony tartness characteristic of parsley and a deep Eastern spice accent. These crispy stems can be served as an original appetizer with meat or fish dishes and as a garnish for sauces and dips. They are convenient for use in buffet snacks, adding an exotic touch to the table. The ease of preparation makes this recipe ideal for experimentation, allowing for spice variations to taste.