Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
A quiet, calm recipe that requires two types of cabbage: raw and pickled. Recipe by Alena Solodovichenko, chef of "Dr. Zhivago.
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Olivier in the old Moscow style is an elegant and refined version of the legendary Russian salad, rooted in the 19th century when French chef Lucien Olivier created it for the Moscow restaurant 'Hermitage'. This version uses tender crab meat instead of traditional sausage, adding a noble sea flavor to the classic recipe. The taste of the salad is a harmonious blend of fresh pickles, sweet carrots, tender potatoes and eggs, along with the spiciness of green onions. Green peas add softness and lightness to the salad, while mayonnaise envelops the ingredients, creating a perfect consistency. This salad is suitable for festive dinners and holiday tables, bringing a touch of aristocracy and history from old Moscow.
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Moscow borscht with fresh cabbage is a fragrant dish of Russian cuisine that combines the richness of beef broth with the natural sweetness of beets and the freshness of cabbage. Its history goes back to traditional Slavic recipes where each ingredient plays its role in creating a harmony of flavors. The bright red color from beet juice makes the borscht not only appetizing but also aesthetically pleasing. The taste is rich with a slight acidity from tomatoes, sweetness from vegetables, and tenderness from beef. Potatoes add heartiness while greens provide freshness. It is served with sour cream for creamy softness and adjika for spiciness. This borscht warms the soul and is pleasant to eat in cold weather; after steeping, it becomes even tastier, revealing all shades of its rich flavor.
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There are a great many borschts. You could even say that there are as many borscht recipes as there are people who cook it. We decided to make a master class in which Alexander Vasilyevich Popov, the chef of the Volna restaurant , told us about the basic principles of cooking this family of soups using Moscow borscht as an example. It was prepared with a slight deviation from the canonical recipe: Moscow borscht is usually made without potatoes.
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A ton of ingredients, including chicken, pork ribs, ham bone, and sausages! Recipe by Vlad Piskunov, brand chef of the Matryoshka restaurant.
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Moscow borscht is a true classic of Russian cuisine, combining rich meat broth, caramelized beetroot, and aromatic vegetables. Its roots go back to the history of Moscow gastronomy, where it became a symbol of home comfort and hospitality. Borscht has a rich, deep flavor where the acidity of vinegar and tomatoes is perfectly balanced by the sweetness of beets and carrots. The hallmark of Moscow borscht is the careful sautéing of vegetables that gives it a rich color and thick texture. It is served with fresh herbs and sour cream that adds tenderness and softness to the taste. On the second day, borscht gets even better as its flavor unfolds anew, making it an ideal dish for family lunch or cozy evening. This borscht is not just food but a whole gastronomic story with vibrant character and traditions.
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Moscow-style meat is a vivid example of Russian hospitality and culinary sophistication. This recipe likely originated in Soviet times when simple ingredients were transformed into true gastronomic masterpieces. Tender boiled beef serves as the dish's base, while sautéed onions, melted cheese, and zesty mayonnaise add rich flavor and juiciness. Baked to a golden crust, the meat acquires an appetizing aroma and tender texture. This dish is perfect for family dinners and festive gatherings, pairing wonderfully with potato sides or fresh vegetables. Moscow-style meat is comfort food that evokes home traditions and the warmth of the hearth.
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Moscow lasagna is an exquisite blend of Russian culinary tradition with elements of European cuisine. Unlike classic Italian lasagna, it features layers of soft cheese that replace the dough, creating a unique texture. The hearty meat filling infused with the aroma of fried onions and tomato paste provides a rich flavor, while fresh tomatoes add a light tang and juiciness. Baked to a golden crust, this dish becomes the centerpiece of family dinners or festive gatherings. Served with greens, it delights the eye and palate, offering a harmony of simplicity and sophistication.
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Borscht with mushroom 'ears' is a traditional dish of Lithuanian cuisine that combines the rich flavor of beet borscht with delicate mushroom dumplings. Its origins date back centuries when mushrooms were an accessible and valuable part of the diet. Thick broth, aromatic dried mushrooms, and fresh vegetables create a layered taste where sweet notes of beetroot intertwine with the slight acidity of vinegar and the richness of meat broth. The 'ears'—miniature dumplings filled with mushrooms—are added to the borscht before serving. This soup is traditionally served with sour cream and chopped herbs, making it especially soft and harmonious. Borscht with 'ears' is a cozy, warming dish perfect for cold evenings that brings families together at the table.
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Lithuanian-style borscht with smoked pork belly is a hearty and aromatic dish rooted in the ancient culinary traditions of Lithuania. The base of the borscht is a rich broth made from smoked pork belly, giving it a deep, rich flavor with subtle smoky notes. Pickled beets add a pleasant tang, complementing the sweetness of carrots and the richness of onions. Whole boiled potatoes harmoniously complete the composition, providing a tender texture to the dish. Served with sour cream and fresh herbs, this borscht is truly cozy and warming. An ideal option for cold days, it pairs excellently with rye bread and can become the centerpiece of a family lunch.
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Poltava-style borscht with goose is a true culinary masterpiece of Ukrainian cuisine that combines the rich flavor of goose, the sweetness of beets, and the intense aroma of spices. This recipe originates from the Poltava region, known for its traditional dishes where goose symbolizes festive feasts. The broth made from goose meat gives the borscht a special depth of flavor, while stewed beets with vinegar and tomato add a characteristic sweet-sour note. Lightly frying carrots and onions highlights the richness of flavors, while cabbage and potatoes make the dish hearty. It is best served with thick sour cream and fresh herbs that soften its richness and make it even more delicate. This dish not only warms but also transports you to an atmosphere of coziness and home warmth.
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Borscht with chicken, beef, and tongue homemade style is a rich and aromatic dish of Russian cuisine that combines the depth of traditional borscht flavor with the tenderness of meat assortment. Its origins trace back to home gatherings where each hostess aimed to make borscht heartier and richer in taste. The combination of three types of meat—beef, chicken, and tongue—results in a strong and flavorful broth, while beets give the borscht its characteristic ruby color and pleasant sweetness. Vegetables sautéed in vegetable oil add depth to the flavor, and garlic notes enhance its spiciness. It is recommended to serve the dish with sour cream and herbs, complementing it with homemade pampushki or rye croutons rubbed with garlic for an even cozier and warming experience.
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Borscht according to the recipe of Valeria Olegovna from Mariupol
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The recipe is taken from the book "Ural cuisine.
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The Moscow Mule was the start of vodka's triumphant march across America in the 1940s: before that, it was mostly drunk neat by Eastern European immigrants or mixed with gin.
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