Lemongrass

Recipe from the brand chef of the Chang restaurant Denis Prokhorov.

The recipe was shared with us by the chef of the Amber restaurant Andrey Kashirin.

Recipe from Andrey Volkov, chef of the Delmar Family chain, for the restaurant "Grilyazh", Sochi.

Recipe from Eduard Pynzaru, head bartender of the Lark Café restaurant. This liqueur pleases with its bright tropical taste, where the sweetness of ripe mango is in perfect harmony with the refreshing notes of lemongrass. The aroma has fruity tones, softly turning into citrus. Muted sweetness adds depth and integrity to the drink.

Red cabbage steak is a masterful transformation of a simple vegetable into a culinary masterpiece. This signature recipe gives the cabbage a rich flavor and exquisite texture through roasting and subsequent frying. A fragrant sauce made from white wine, shallots, and garlic, complemented by thyme and lemongrass, adds depth and elegance to the dish. Light caramelization in butter creates a golden crust that harmoniously contrasts with the tender core of the cabbage steak. This dish is the perfect blend of simplicity and sophistication that can be served as an original vegetarian main course or an elegant side dish. The unforgettable taste and tender texture make this recipe an ideal choice for gastronomic experiments and impressive dinners.

Asian chicken soup is a delightful dish of Pan-Asian cuisine that embodies a harmony of flavors and aromas. Its roots trace back to the traditions of Southeast Asia, where fresh herbs and spices are used to create rich broths. Tender cornish hen meat is infused with bright notes of lemongrass, lime, and spicy peppers, creating a balance between light acidity and spiciness. Sautéed vegetables add depth to the soup's flavor, while sea salt enhances its richness. This dish not only warms but also energizes, making it perfect for a quick dinner or leisurely enjoyment of Eastern culinary traditions.

Plum compote with ginger is a drink that combines the warmth and freshness of fruits with the spicy notes of ginger root. Its origin is linked to culinary experiments where natural ingredients complement each other to create a multifaceted flavor. The sweetness of plums and apples harmonizes with the tart notes of honeysuckle and sea buckthorn, while ginger adds a slight spiciness and warming effect. Lemongrass adds subtle citrus accents. This compote can be served hot or chilled, allowing you to enjoy its vibrant aroma and refreshing taste. Ideal for cozy evenings and festive gatherings, it not only quenches thirst but also positively impacts the body by boosting immunity and improving digestion.

Berry mors with physalis is a true delight for lovers of refreshing and healthy drinks. Its roots trace back to European traditions of making vitamin mors rich in the flavors and aromas of forest and garden berries. The drink surprises with a delicate balance of sea buckthorn's tartness, raspberry's sweetness, and honeysuckle's depth, while lemongrass and dried barberry add an exotic touch. Physalis, known as the 'sun berry,' contributes a light fruity tartness to the mors, while orange adds freshness and citrus brightness. This mors not only refreshes pleasantly but also saturates the body with vitamins, strengthening the immune system. It can be served chilled in summer heat or warm on cool days to enjoy its warming effect.

Turkey breast in coconut milk is a gourmet dish of Pan-Asian cuisine that harmoniously combines the tenderness of turkey, the spiciness of spices, and the rich aroma of coconut. This dish can be found in Thai and Indonesian cuisine, where coconut milk gives meat softness while curry, lemongrass, and galangal add zest and depth of flavor. The sautéed turkey pieces acquire a golden crust and are then infused with a creamy coconut texture with hints of ginger and garlic. The heat from chili pepper adds brightness, while sea salt and a blend of ground peppers enhance the taste. It pairs perfectly with rice or noodles, turning dinner into a gastronomic journey through Asia.

Berry mors with lemongrass is a refreshing drink filled with vibrant flavors of nature. Its roots trace back to Russian culinary traditions, where berry morses have always symbolized health and freshness. The sweet-sour cherry, tart honeysuckle, and sunny sea buckthorn create a harmony of taste, while lemongrass and ginger add zesty citrus and spicy notes. This mors not only quenches thirst but also warms the soul. It is perfect for summer coolness as well as winter coziness. Thanks to the beneficial properties of berries and spices, the drink boosts immunity and fills you with energy. An excellent choice for those who appreciate natural flavors and want to immerse themselves in the atmosphere of Russian traditions.

Ginger lemonade with sea buckthorn is a fragrant, warming drink that combines the spiciness of ginger, the citrus freshness of orange and lemon, delicate herbal notes of lemongrass, and the tartness of sea buckthorn. Its roots trace back to the traditions of using sea buckthorn in folk medicine known for its healing properties. This lemonade is perfect for boosting immunity, especially in cooler seasons. It has a rich flavor where the brightness of ginger is balanced by the sweetness of honey and sea buckthorn adds a unique berry note. It's not just a drink — it's an elixir of vitality and health that can be enjoyed hot or chilled while savoring its rich flavors and benefits for the body.

Alexander Seleznev, chef of the restaurant "Dream Fish", shared the recipe with us.

Recipe from Yaroslav Inshakov, chef of the Septa restaurant.

Boiled beef tongue is a delicacy of Russian cuisine, valued for its tenderness and rich flavor. Its preparation history roots back to the traditions of ancient Russian feasts where the tongue was served as a symbol of sophistication. Cooking with bay leaves, fragrant and pink peppercorns, along with fresh vegetables imparts a subtle aroma and depth of flavor to the meat. After long simmering in broth, the tongue becomes tender, and cooling allows for easy skin removal. Sliced and served with salt and pepper, it is often complemented by mustard or horseradish. This dish pairs wonderfully with fresh vegetables and herbs, making it perfect for both festive tables and cozy family dinners.

Recipe from Irina Chadeeva's book "Culinary Geography.