Veal

The recipe is taken from the magazine "Culinary Workshop".

Veal cutlets are a tender and juicy dish rooted in Russian cuisine, known for their rich texture and flavor. Veal, famous for its tenderness, pairs wonderfully with ricotta and parmesan, creating a velvety consistency. The addition of capers and spicy chili sauce gives the cutlets a zesty touch, while fried onions and sweet ramiro peppers reveal their multifaceted taste. This dish is perfect for both a cozy home dinner and a festive feast. Serving the cutlets slightly cooled can highlight their tenderness and sophistication. In Russia, veal cutlets are often accompanied by a side of potatoes or fresh vegetables, enhancing their lightness with rich flavor notes.

The recipe is taken from the magazine "1000 tips for the cook.

Beef aspic with egg is an elegant dish of Russian cuisine that embodies the traditions of cold appetizers. It originated in the aristocratic homes of Russia, where jelly made from broth was considered a delicacy. Tender veal meat carefully enveloping a boiled egg gains a rich flavor from long simmering in aromatic broth with vegetables and spices. Gelatin gives the dish firmness, while the transparent aspic effectively highlights the layers of meat and egg. Exquisite presentation with pickled cucumbers, lemon, and spicy sauces makes it worthy of a festive table. It can be served with horseradish or mustard to enhance the meat flavor. This dish captivates with its combination of textures and harmony of flavors, making it an excellent choice for those who appreciate classic recipes.

Vitsel is a true gem of Moldovan cuisine, where the simplicity of ingredients combines with refined taste. Tender and aromatic veal is infused with rich notes of tomato juice and spices, creating a rich palette of flavors. The main highlight of the dish is quince—its sweetness and slight acidity harmoniously complement the meat, creating an unmatched balance. Red dry wine adds sophistication to the sauce, while garlic and fresh herbs complete the picture by adding zest and freshness to the dish. Vitsel is not just a delicious meat dish but a part of Moldova's cultural heritage that blends ancient traditions with a love for juicy, rich flavors. Ideal for festive tables or cozy family dinners, it is served with a glass of good wine and fresh bread.

Recipe by Giorgi Nachkebia, chef of the "Georgians here" corner at the Central Market on Rozhdestvensky Boulevard.

Stuffed peppers are one of the most popular and cozy dishes in Russian cuisine, rooted in family lunch traditions. Sweet bell peppers filled with aromatic meat filling and rice gain incredible juiciness during the stewing process. Khmeli-suneli and basil add subtle spicy notes to the dish, while the delicate tomato-vegetable sauce makes it even more appetizing. The taste of stuffed peppers is a balance of the pepper's softness, the richness of the meat filling, and a slight acidity from the tomatoes. They are served hot, generously drizzled with sauce and fresh sour cream that softens the spices and deepens the flavor. This dish is perfect for a family dinner, a cozy gathering or even a festive table as its aroma and rich taste evoke warm memories and a sense of home comfort.

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

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

The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).