Recipe Catalog

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Buckwheat porridge with stew, liver pate and sprat in tomato sauceRussian cuisine | Breakfast
Buckwheat porridge with stew, liver pâté, and sprats in tomato sauce is a simple yet rich dish born from hikes and military life. Buckwheat absorbs the flavors of meat and fish additions. The stew adds a hearty meat flavor, the pâté makes it creamy, and the sprats add a tangy depth. This filling combination is perfect for those who appreciate simplicity and calories, especially in field conditions.
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5
10
40

Buckwheat porridge with beef tongue and tomato sauceRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
11
4
45

Canapes with chicken liver pate and cranberry sauceEuropean cuisine | Appetizers
Canapés with chicken liver pâté and cranberry sauce are an elegant and refined treat that combines tenderness and zest in every bite. The liver pâté, made with onions and cream, has a velvety texture and rich flavor enhanced by a hint of nutmeg. The cranberry sauce, with its fresh tartness, harmoniously contrasts with the softness of the pâté, adding a sophisticated complexity to the dish. These canapés are perfect for festive tables, cocktail parties or simply as a special snack delight. The European roots of the recipe reflect the tradition of pairing meat pâtés with fruit sauces, while the exquisite presentation makes it a favorite among gourmets. This dish is not only delicious but also stylish, highlighting subtle flavors and a love for gastronomic experiments.
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10
12
45

Buckwheat porridge with chicken liver and prunesRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
9
8
45

Buckwheat porridge with liver in meat brothRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
11
4
45

Buckwheat porridge with stewed porkRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
3
45

Buckwheat porridge with stewed beefRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
4
90

Buckwheat porridge with liverRussian cuisine | Main courses
Buckwheat porridge with liver is a hearty and comforting dish of Russian cuisine that combines simplicity and rich flavor. Historically, buckwheat was a staple in the diet of Russian peasants due to its nutritional value and accessibility. The liver, rich in iron and vitamins, complements the porridge with a rich, slightly spicy taste. Tender beef lungs sautéed with onions and butter harmoniously blend with the fluffy buckwheat, creating a warm and cozy taste of home-cooked food. This dish is perfect for those who appreciate simple and healthy ingredients; it satisfies hunger well and pairs excellently with pickles and fresh vegetables. Buckwheat porridge with liver is a tradition that conveys the taste of history, reminding one of home warmth and care.
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5
4
30

Buckwheat porridge with liverRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
4
45

Buckwheat porridge with liverRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
6
6
45

Buckwheat porridge with oatmeal and liverRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
6
6
80

Buckwheat porridge with liverRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
9
4
45

Crumbly buckwheat porridge with smoked sausage and tomatoesRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
4
45

Hot onion sauce (for fried and stewed meat, liver, chopped cutlets)Arab cuisine | Sauces and marinades
This spicy onion sauce is a vibrant expression of Arabic cuisine, known for its richness of flavors and aromas. Its history roots in traditional Eastern recipes where spices and sweet-sour notes combine into a harmonious ensemble. The sauce has a rich, piquant taste with a slight tang from tomato puree and vinegar, while gherkins add fresh crunchy accents. It is made from roasted flour and beef broth, creating a thick, enveloping texture. Onions caramelized to a golden color give it a rich caramel hue. This sauce pairs perfectly with roasted and stewed meats, liver, and cutlets, enhancing their flavor and adding piquant depth. Served hot, it reveals the full spectrum of its aromas, making each dish truly expressive.
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7
4
30

Buckwheat porridge with sweet pepper, tomatoes and celeryRussian cuisine | Main courses
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
4
40