Recipe Catalog
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Bright, rich borscht, consisting of two broths - beef and chicken. Recipe by Ilya Zakharov, brand chef of the restaurant "Dolphin and Mermaid.
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Mushroom borscht with prunes is an amazing combination of the rich flavor of forest mushrooms and the sweet tartness of prunes. This recipe, originating from Ukrainian cuisine, embodies the tradition of using simple yet rich ingredients. Prunes add an unusual depth of flavor to the dish, complementing the earthy notes of mushroom broth. The slight acidity and sweetness make this borscht warming and cozy. It is often prepared in cold weather when one craves something aromatic and hearty. It pairs perfectly with rye bread, sour cream, and herbs. Borscht not only satisfies but also warms the soul—its rich taste transports you with each sip to an atmosphere of homey comfort and ancient culinary traditions.
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The recipe was shared with us by Takhir Tsakoev, brand chef of the Kislovsky Taste & Place restaurant.
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The fruity and at the same time slightly smoky taste of prunes goes well with any smoked meat and creates the outline of the recipe. The broth can be any: with chicken the soup will be lighter, and the taste more transparent. Beef and pork lead in the direction of brutality. You can take the classic dressing, from sour cream, or you can be a little creative and add baked garlic passed through soft goat cheese, which is then put in a plate on the surface of the soup in the form of a quenelles.
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Borscht with prunes and lemon is an exquisite version of the classic Russian soup, where sweet and sour notes harmoniously intertwine. The origins of borscht trace back to Slavic cuisine, where it was prepared as a symbol of home warmth and comfort. In this recipe, prunes add a soft fruity sweetness to the dish while lemon provides a fresh tang that highlights the rich flavor of the vegetable broth. Beets give borscht its traditional ruby hue, while garlic and wine vinegar add zest. This borscht is especially good on cold days, warming and satisfying. It is served hot with herbs and can be complemented with sour cream for an even softer taste. This dish is suitable for family dinners or festive gatherings, surprising with its unusual combination of ingredients and rich aroma.
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Veal cheeks require long cooking - it is better to cook them separately and then add them to the plate with borscht. Recipe by Evgeny Meshcheryakov, chef of the Taste restaurant.
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Beef borscht is a classic dish of Russian cuisine that combines the rich, hearty flavor of savory broth with the freshness of vegetables. This recipe is passed down through generations, enriched with new nuances. It harmoniously blends sweet beets, tender beef, and spicy seasonings. Lemon juice and vinegar add a light tanginess that enhances the flavor. The slow-cooked meat, rich vegetable aroma, and thick texture make borscht an ideal choice for cold days. It can be served with sour cream and fresh herbs, and its best flavor develops the next day. It's not just food—it's comfort, tradition, and warmth in every spoonful.
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Veal with prunes is an exquisite dish of Russian cuisine that combines the tenderness of meat and the sweet tartness of dried fruit. This combination has been known since ancient times when housewives sought ways to soften the structure of veal and add rich flavor. Prunes not only add zest but also make the meat juicier. The aromas of bay leaves, parsley, and carrots enrich the taste, creating a harmonious dish for family dinners or festive tables. Preparation requires patience: the meat is first sautéed and then slowly stewed, absorbing the aromas of spices and vegetables. In the end, prunes are added to perfect the dish. It is best served with mashed potatoes or buckwheat porridge to reveal all its gastronomic nuances.
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Green borscht with rice is a fragrant spring dish of Russian cuisine filled with the freshness of greens and rich flavor. Its roots trace back to the tradition of making sorrel soup, which has been popular in rural areas for centuries. The main highlight of the borscht is sorrel, giving it a light sourness perfectly complemented by the creaminess of sour cream. The rice in the mix makes it heartier and more delicate, while boiled eggs and sautéed vegetables add depth to the flavor. The soup needs to steep for the ingredients to release their aromas and for the sour cream to give it a velvety texture. Green borscht is served warm, garnished with fresh herbs and an extra spoonful of sour cream, creating a sense of homey comfort and gastronomic delight.
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Ukrainian borscht with pork ribs is a true embodiment of warmth and national traditions. Thick, aromatic, rich in flavors of fresh vegetables and tender meat, it is not just a dish but part of Ukraine's cultural heritage. Borscht has an ancient history and is considered one of the symbols of Ukrainian cuisine. The secret to its special taste lies in the long simmering of the ribs combined with sautéed vegetables, a rich tomato base, and a garlic accent. The result is a rich, slightly sweet yet savory soup best served with a dollop of sour cream and a slice of rye bread. This dish warms the soul, nourishes the body, and brings families together at the table while remaining an unchanged favorite for centuries.
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Cold borscht with Norwegian herring is an exquisite blend of traditional Russian cuisine with hints of the northern seas. This dish combines the richness of beet broth, the tenderness of boiled potatoes, and the spiciness of lightly salted Norwegian herring. The slight acidity of kefir adds freshness to the soup, while herbs provide aroma. Historically, cold soups were popular in Russia due to their refreshing nature, especially in summer. This borscht stands out for its contrasting flavors: salty fish, sweet beets, and creamy kefir create a harmonious combination. Serving it with boiled eggs adds heartiness to the dish, and the original presentation makes it perfect for festive and everyday dinners. Cold borscht with Norwegian herring is a refined delight that reveals the depth of Russian gastronomic traditions.
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Authentic Ukrainian borscht with smoked bacon is the quintessence of Ukrainian cuisine, filled with vibrant flavors and deep aromas. This borscht combines the richness of beef broth, the sweetness of beets and tomatoes, while the smoked bacon adds a unique smoky scent enhanced by lemon. Its thick texture, appetizing red color, and harmonious blend of vegetables make it an ideal warming dish. Traditionally served with sour cream and fresh herbs, it adds tenderness and freshness. This dish is not just food but a part of Ukraine's cultural heritage that gathers family and friends around the table, creating an atmosphere of coziness and hospitality.
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Borscht made from roasted beets and Scottish herring is an exquisite and unexpected take on traditional Russian soup. Roasted beets give the dish a rich, sweet flavor with a hint of smokiness, while dried mushrooms add depth and an earthy aroma. Kvass, used instead of traditional vinegar, imparts a mild tang and pleasant fermented complexity to the borscht. The Scottish herring, an unexpected addition, brings a piquant salty freshness, creating a refined combination of flavors. This borscht not only warms but also surprises and delights with its balance of sweetness, acidity, and umami. A wonderful choice for those seeking a new perspective on Russian cuisine that blends tradition with gastronomic experimentation.
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Cold borscht (Saltibarsciai) is a refreshing and vibrant Lithuanian soup perfect for summer heat. Its history roots in Baltic culinary traditions using seasonal and fermented products. The base is pickled beets giving it a rich ruby color, while kefir adds lightness and tanginess. Cucumbers, green onions, and dill provide freshness, while boiled potatoes and eggs make it hearty. Served cold, it offers a special refreshing effect. This borscht is not only an aesthetic delight but also a healthy dish rich in probiotics and vitamins.
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Beetroot-apple borscht with sour cream and feta is an original interpretation of classic borscht filled with freshness and a light tang. Traditionally, borscht is associated with a thick, rich flavor, but the addition of apples gives it a special fruity note that softens the earthiness of the beetroot. This recipe embodies the harmony of sweetness and acidity, complemented by the creamy texture of sour cream and the spiciness of feta. Preparation involves carefully sautéing vegetables to release their aroma, followed by a long simmering process that allows the ingredients to meld together. The final touch is garnishing the borscht with dill and crumbled cheese, creating a layered taste. This borscht is perfect for a cozy family dinner or gastronomic experiments, showcasing the sophistication of European cuisine.
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