Recipe Catalog
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For hot days on the veranda of the Kuznya House restaurant, Ruslan Zakirov prepared a gazpacho of the ideal velvety texture, where ripe tomatoes compete in sweetness with seasonal peaches. The play with shades of taste is continued by a drop of sherry vinegar, which adds a neat sourness to the fruit and vegetable cold soup.
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Gazpacho with tomatoes and peaches is an exquisite cold soup that embodies the brightness of Italian cuisine and the freshness of a summer garden. The traditional Spanish gazpacho, known for its rich tomato flavor, has received an unusual fruity addition—sweet, juicy peaches—making the dish even more refined. The lightness of the icy puree, the spiciness of tarragon, and the gentle acidity of wine vinegar create a harmonious balance of flavors. It is the perfect refreshing dish for hot days that can be served as an elegant appetizer or a light main course. Gazpacho requires no thermal processing, preserving the beneficial properties of fresh ingredients. It will be an excellent choice for summer parties, picnics or a light outdoor dinner, delighting guests with its originality and subtle gastronomic charm.
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Tuscan salad, made in the colors of the Italian flag. Literally a few spoons are enough to create a pleasant heaviness in the stomach. A very useful thing from the point of view of the morning, when it is difficult to cram large doses of biomass into yourself, but you want to eat at the same time. In addition to arugula, corn salad and sorrel leaves feel confident in this salad, but green wild garlic behaves best of all. By the way, using it, you can refuse garlic. This salad generally allows for many plot deviations. For example, instead of salt, you can use soy sauce: it is very appropriate in combination with beans. And for greater decorum, you can drop a little balsamic vinegar into the bowl.
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This recipe embodies the freshness and lightness of European cuisine. Zucchini stuffed with seasonal vegetables acquires a special texture: the softness of its interior contrasts with the delicate crunch of asparagus and carrots. Celery adds a subtle spicy note, while sweet cherry tomatoes provide juiciness. The finishing touch is parmesan, which forms a golden crust with a rich aroma after baking. This dish is perfect for a light lunch or dinner; it is nutritious but not heavy on the body. Vegetarian stuffed zucchini is a great example of how simple ingredients can create an exquisite flavor combination.
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Italian seasonal minestrone soup is the embodiment of warmth and traditions of Italy conveyed through the taste of each ingredient. This thick and aromatic soup filled with juicy vegetables, fresh herbs, and tender pasta was created as a simple rustic dish but has become a gastronomic symbol of Italian cuisine over the years. Minestrone has a rich, slightly sweet flavor of seasonal vegetables enhanced by the spiciness of garlic and chili pepper. Its texture is pleasantly thick, especially due to the addition of pasta, while the aroma of fresh basil and the sharpness of parmesan turn each spoonful into true delight. This soup perfectly warms during cool weather, satisfies and energizes, and pairs wonderfully with crusty bread and a glass of light wine. Minestrone is not just a dish but a true story told in every flavor nuance.
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Berry pie is the essence of Russian home baking, embodying traditions and warmth. Its origins trace back to village kitchens where hosts used fresh berries to add juiciness and aroma to simple dough. The light tartness of raspberries perfectly balances the sweetness of the dough, creating a harmony of flavors. The porous structure of the pie makes it airy, while the berries immersed in softness release their juice with every bite. This pie is not just a treat but a symbol of hospitality, often served with tea. It is good both warm and cold while maintaining its tenderness. Easy to prepare, it suits cozy family breakfasts or festive gatherings. Enhanced with mint, it gains fresh notes that make it even more appealing.
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Funchosa with seasonal vegetables is a vibrant dish of Korean cuisine that embodies the harmony of flavors and textures. The transparent rice noodles gently absorb the aromas of fresh vegetables and gain a rich taste from soy sauce and light frying. Eggplants, sweet peppers, and tomatoes add juiciness while garlic and chili provide spiciness. Sesame seeds complete the composition with nutty notes. This dish is versatile: it works as a light dinner or side dish and can serve as a base for ingredient experimentation. Funchosa with vegetables is not only tasty but also healthy, providing a balance of proteins, fiber, and essential vitamins. Its traditional preparation is an art of combining simple ingredients to create a rich gastronomic impression.
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Trout baked in foil with seasonal vegetables is the embodiment of harmony between fresh ingredients and simplicity of preparation. This recipe originates from Russian cuisine, where natural and nutritious dishes are valued. Trout, with its delicate flavor and subtle nutty notes, pairs perfectly with the sweetness of roasted vegetables and the aroma of Italian herbs. The foil retains all the juiciness and richness of the product, allowing each piece to melt in your mouth. This dish is suitable for a cozy family dinner as well as a festive table, highlighting the natural beauty and sophistication of Russian gastronomy.
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This bright and aromatic recipe is a true celebration of Russian cuisine with a creative twist. Chicken, gently marinated with sweet pepper, onion, and basil, takes on a rich flavor with subtle spicy notes. The 'Seasonal Vegetable Explosion' sauce adds zest: the heat of the pepper combines with the sweetness of tomatoes and tomato paste, while a pinch of sugar balances the taste. A side of boiled potatoes, lightly fried to a golden crust, complements the dish with texture and softness. This dish is perfect for cozy family dinners or friendly gatherings, and its simplicity makes it accessible even for novice cooks. The special magic lies in using fresh herbs and spices that reveal all the aroma and depth of flavor. Enjoy every bite as you dive into a world of rich culinary emotions!
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This exquisite grilled chicken breast recipe with confit leeks and seasonal herb pesto embodies the spirit of European cuisine, harmoniously blending the freshness of greens, the piquancy of nuts, and the tenderness of marinated meat. The leeks, slow-cooked in aromatic herb oil, acquire remarkable softness and a sweetish taste that complements the juicy breasts seared to a golden crust. The pesto made from dill, parsley, cilantro, and nuts reveals a richness of flavors thanks to maple syrup and parmesan. The dish is perfect for a festive dinner or an exquisite lunch, combining lightness, healthy ingredients, and aesthetic presentation.
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The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "Mushrooms have always had a place of honor in Russian national cuisine. They occupied it not only on the peasant's table, but also on the royal table. Salted mushrooms were especially prized - aromatic milk mushrooms and saffron milk caps smelling of fresh pine needles. Soups were cooked from mushrooms, they were added to cabbage soup. Pies with mushrooms were also very popular. Gubnitsa is a mushroom soup, gribovnitsa. The soup got this name because in the Vyatka region, as well as in the Russian North in general, mushrooms were called lips. They say that the birthplace of gubnitsa is Vyatka, and this soup was first cooked in the northern part of the Vyatka province. In the traditional version, the soup is cooked from porcini mushrooms, aspen mushrooms and birch boletes. You can cook it from frozen mixtures, but nothing compares to the taste of fresh seasonal mushrooms. So as soon as you see grandmothers offering to buy these mushrooms at the end of summer and beginning of autumn, be sure to take advantage of the moment and prepare a real Vyatka Gubnitsa
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Poke with noodles, shrimp, and seasonal berries is a vibrant combination of exotic flavors from Hawaiian cuisine. This refreshing and nutritious dish combines tender egg noodles, juicy shrimp, sweet apricots, cherries, and strawberries to create an incredible harmony of sweetness, saltiness, and umami. The dressing made from soy sauce and ponzu vinegar adds a light tanginess to the dish while toasted sesame and nori provide subtle nutty and ocean notes. The origins of poke trace back to the traditions of Hawaiian fishermen who would slice fresh fish and dress it with simple sauces. Modern variations like this recipe expand the boundaries of flavor by offering unexpected and bold combinations. Perfect for a light lunch or dinner, this poke will give you a sense of freshness and summer delight.
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The recipe was shared with us by Yuri Manchuk, chef of the gastronomic cafe Charlie (St. Petersburg).
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Vegetable stew with seasonal vegetables is a dish infused with the spirit of traditional European cuisine. It offers an aromatic abundance of fresh vegetables combined into a harmonious ensemble of flavors. The light sweetness of bell peppers, the tenderness of zucchini, and the richness of eggplants create a balanced and vibrant taste, complemented by subtle notes of dill and garlic. Tomatoes add a pleasant tang and rich color to the dish, while a touch of sugar deepens the flavor further. This recipe is perfect for a summer table when vegetables are at their peak freshness. The stew can be served as a standalone dish or used as a side for meat or fish. It warms on cool evenings and refreshes on hot days while remaining light, nutritious, and incredibly tasty.
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The cheesecakes are filling, sweet, and fragrant — a complete breakfast, nothing more is needed. The recipe was shared by Kirill Gubin, vegan chef at Perelman People.
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