Recipe Catalog
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Recipe from Vlad Piskunov, chef of the restaurant "Matryoshka".
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A restaurant version of an old cold soup is prepared in "Zaseka" with three fish products: salmon, sturgeon and shrimp. But even if you don't have sturgeon on hand, take note of the principle of making such botvinya : in addition to beet tops, which gave the soup its name, it uses spinach chopped in a blender. It gives the soup thickness, freshness and an emerald hue. Yes, and only sour kvass, okroshka, is appropriate in botvinya. The recipe was shared by Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza).
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Salad with brined cheese and beetroot is a vibrant combination of flavors and textures from Russian cuisine. Beetroot, with its natural sweetness, perfectly complements the delicate saltiness of feta cheese, while pine nuts add a crunchy note. Dressed with olive oil and lemon juice, this salad gains lightness and freshness. The dish is suitable for both everyday meals and festive tables due to its elegance and rich flavor. In Russian tradition, beetroot holds a special place, and this salad serves as a great example of its versatility in gastronomy.
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Botvinya with fish is an ancient dish of Russian cuisine, refreshing and spicy. Its history dates back to the times when peasants prepared summer soups based on kvass using seasonal greens. The delicate combination of spinach and sorrel gives the soup a sweet-sour taste, while bread kvass adds a slight tartness. Cucumbers and greens fill botvinya with freshness, and horseradish adds a spicy sharpness. Boiled fish is a traditional addition that makes the dish more filling and elegant. Botvinya is perfect for hot days when you want something cool and aromatic. It is served chilled, making it an excellent option for a summer lunch.
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Botvinya in white kvass is a refreshing dish of Russian cuisine, perfect for summer days. This ancient cold soup combines the freshness of greens with the rich taste of kvass. Botvinya has been prepared since the 19th century and was valued for its ability to quench thirst and provide a feeling of fullness. The main ingredients are beet tops and sorrel, which give the soup a slight sourness. Salmon adds tenderness, while cucumbers provide a pleasant crunch. Grated horseradish and herbs enhance the flavor, and crispy Borodinsky bread with garlic turns the meal into a true gastronomic ritual. Serving it with ice cubes intensifies the refreshing effect, making botvinya an excellent choice in hot weather.
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Botvinya with lightly salted trout is a refreshing and nutritious dish of Russian cuisine that embodies summer freshness. Its history dates back centuries when this cold soup was popular among peasants and nobility. The base consists of pickled beets with greens, sorrel, and spinach, giving the soup a characteristic tang and rich green color. The light saltiness of the trout perfectly complements the vegetable composition, creating a rich flavor balance. Botvinya is served chilled with crunchy cucumbers, radishes, and herbs, as well as boiled eggs, making it particularly nutritious. Adding sour cream gives softness and roundness to the taste. This dish refreshes on a hot day and is an excellent choice for a light summer lunch, allowing one to enjoy the natural flavors of seasonal ingredients.
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Fish botvinya is a classic dish of Russian cuisine that is refreshing and rich in flavors. Historically popular among peasants and traders, it offers a hearty yet light cold soup. The base is an aromatic fish broth made from cod, complemented by beet greens, sorrel, radishes, and cucumbers to create a pleasant contrast of freshness and tartness. White kvass and crushed ice provide a refreshing chill to the dish, perfect for a hot day. Botvinya is rich in vitamins and easy to digest, while creamy horseradish adds zest. It is served chilled with sour cream, enjoying the unique combination of sour, sweet, and salty flavors. This is not just food but a culinary heritage that can surprise even the most discerning gourmet.
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Botvinya made from nettles is a refreshing and nutritious cold soup rooted in Russian culinary traditions. In ancient times, it was served on hot summer days when a light yet rich meal was needed. The main ingredient is young nettle, rich in vitamins and giving the dish a unique herbal flavor. Combined with sorrel and spinach, it creates a pleasant tartness, while horseradish and mustard add spiciness. Kvass and beet juice form a cool base perfectly complemented by fresh vegetables and herbs. Smoked eel adds depth of flavor and richness to the dish, while boiled eggs provide softness and heartiness. Botvinya is not just a soup but a whole ritual of flavors and textures that can offer a sense of freshness and vitality in the summer heat.
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Shulyum with tuzluk is a fragrant meat dish with a rich broth that warms the soul. Its recipe dates back centuries when nomadic peoples cooked hearty meat soups over fire. Fresh pork ribs, aromatic bay leaves, and black pepper give shulyum a distinctive flavor, while tender potatoes and onions make it softer. The dish's highlight is tuzluk, a hot broth with garlic served separately that adds a spicy note to the dish. Shulyum can be garnished with greens and served as a hearty dinner or lunch. It pairs wonderfully with fresh bread and homemade preserves, creating a sense of coziness and tradition.
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Mustard in cucumber brine is an exquisite touch to any dish of German cuisine. This recipe has roots in the traditions of Berlin's gastronomic experiments, where sharp and rich flavors harmoniously combine. It is made from dry mustard powder diluted with aromatic cucumber brine, giving it a piquant sourness. Honey softens the spiciness, while vegetable oil creates a velvety consistency. After resting in warmth, the mustard acquires a rich, deep flavor that perfectly complements meat appetizers, smoked foods, and even fresh bread. It can be used as a standalone sauce or as a base for complex marinades. This is not just a seasoning – it's an art of gastronomy that gives food character and expressiveness.
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Cucumber brine cookies are an amazing blend of tradition and bold culinary experimentation. Its roots may trace back to an era when nothing went to waste, and housewives invented ways to use even the brine. Today, this recipe surprises with an unexpected harmony of flavors: the light sourness of cucumber brine enriches the sweetness of sugar, creating a unique combination. The cookies turn out crispy and crumbly with a pleasant caramel note, while butter gives them a tender texture. They pair perfectly with a cup of tea or coffee and can also be an original addition to the dessert table. This simple yet unusual recipe demonstrates how unexpected ingredients can create remarkable gastronomic discoveries.
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Brine biscuit cookies are an unusual yet surprisingly delicious dessert from Russian cuisine that combines sweetness with a slight saltiness. The origins of this recipe date back to when housewives found ways to use even leftover brine by turning it into a baking base. The dough made with brine is tender and airy, and its flavor takes on interesting nuances, especially if vanilla or nuts are added. This dessert pairs wonderfully with tea, particularly black or herbal tea, creating a pleasant contrast of flavors. The simplicity of preparation makes these cookies ideal for those wanting to try something unique without extra hassle. Serve them fresh and slightly warm while enjoying their crispy crust and soft, porous interior.
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Recipe provided by Pavel Kolesnik, chef of the restaurant "Odessa-mama.
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It sounds surprising, it would seem - where is tea and where is mackerel, nevertheless this method is widespread, and with its help mackerel can be made brighter (although where else can it be more), more tender and more complex.
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River fish in spicy blackcurrant brine is a true gastronomic masterpiece of Russian cuisine, embodying ancient pickling traditions. The deep aroma of spices enriched with the piquant notes of blackcurrant and the freshness of ginger transforms ordinary trout into a gourmet treat. Pickling in its own juice gives the fish a tender texture, while the harmonious blend of spices enhances its natural flavor. This delicacy is perfect for a festive table, served in thin slices drizzled with vegetable oil to intensify the taste. The dish can be complemented with fresh bread, herbs, and light beverages that enhance the fruity-spicy notes. Such a treat not only delights the palate but also transports one to the cozy atmosphere of Russian feasts filled with warmth and hospitality.
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