Recipe Catalog
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Green gazpacho with sorrel and cucumber-corn dressing is a fresh and aromatic summer soup inspired by Spanish traditions. Its base is rich greens: cilantro, basil, parsley, and dill, complemented by refreshing cucumber notes and the spiciness of garlic. The tanginess of sorrel adds lightness to the soup while olive oil softens its texture. The dressing made from cucumbers, sweet peppers, and corn adds a pleasant contrast of flavors and crunch. This gazpacho is perfect for hot days, providing invigorating coolness and rich taste. Serving it with garlic baguette makes it a hearty and complete dish. It’s gastronomic poetry where the freshness of greens meets the rich depth of vegetables, creating a refined and memorable delight.
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Green gazpacho with sorrel is a refreshing and light soup that originates from sunny Spain. This unusual version of classic gazpacho combines the spicy freshness of greens, the zest of garlic, and the crunchy texture of cucumbers and bell peppers. Sorrel adds a gentle tartness that harmonizes with aromatic herbs—basil, parsley, celery, and cilantro. Olive oil gives a velvety structure while mineral water makes the taste even lighter. Gazpacho refreshes on a hot day and can be served as an appetizer or light main dish garnished with greens and finely chopped vegetables. A wonderful choice for summer picnics and dinners, this soup is a true celebration of freshness!
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Green gazpacho is a refreshing cold soup from sunny Spain that delights with its lightness and vibrant flavor. Unlike classic tomato gazpacho, this version is based on green vegetables: cucumbers, bell peppers, and spicy garlic, giving it a fresh and slightly tangy note. Chilled gazpacho is perfect for hot days, quenching thirst and satisfying without heaviness.
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Green gazpacho, also known as 'Dacha smoothie', is a refreshing and light summer soup originating from Spanish cuisine. Unlike traditional red gazpacho, it is filled with green hues of freshness thanks to bell pepper, cucumber, apple, parsley, and mint. Apple juice and lime juice give it a mild tanginess while crushed ice makes it the perfect drink for hot days. The combination of fruit sweetness and subtle spiciness of greens creates a harmonious flavor that invigorates and refreshes. This gazpacho is suitable for a light snack or served as an original cold soup at a summer dinner. It not only delights the taste but is also a rich source of vitamins, making it an excellent choice for those seeking healthy eating.
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Green borscht with sorrel and pork is a fragrant dish of Russian cuisine, filled with the freshness of spring herbs and the rich flavor of meat broth. Its roots go back to ancient peasant cooking traditions, where sorrel was used as one of the first green ingredients after a long winter. Tender pork combined with sour sorrel gives the borscht a special depth of flavor, while herbs and green onions make it truly lively and refreshing. This dish is perfect for both family lunches and festive tables, especially when served with boiled eggs and sour cream. Green borscht is not only nutritious but also beneficial due to its abundance of vitamins and minerals. Each spoonful of this soup is a taste of true Russian spring!
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Green borscht with sorrel and chicken is a vibrant dish of Ukrainian cuisine filled with the freshness of spring aromas. Its origins trace back to traditional folk recipes where sorrel was used to add a light sourness to soups. Tender chicken fillet, juicy potatoes, and golden onions create the flavor base, while sorrel brings a piquant freshness. This borscht not only warms the soul but also nourishes the body with vitamins. It is served hot, complemented by sour cream that softens the sourness and makes the texture more velvety. Ideal for a light yet hearty lunch, it pairs well with rye bread and herbs. Green borscht pays homage to Ukrainian culinary traditions that skillfully combine simple ingredients into a dish that delights in taste and health benefits.
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Green borscht made from sorrel is a traditional dish of Russian cuisine that has maintained its popularity for centuries. This soup with a bright, refreshing taste combines the light sourness of sorrel, the tenderness of potatoes, and the aroma of greens. The light creaminess of butter makes it rich, while half a boiled egg adds softness to the texture. Green borscht is traditionally served with sour cream, which softens the sourness and adds richness to the flavor. Historically, this soup was prepared in spring when the first fresh herbs appeared and became a symbol of renewal and awakening of nature. Today it can be enjoyed year-round as a light and healthy first course. Borscht pairs wonderfully with rye bread and complements the traditional Russian table with its freshness and aroma.
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Green borscht with sorrel, pumpkin, parsley, and sweet pepper is a true celebration of flavors and aromas. This borscht, rooted in European culinary traditions, combines the gentle tartness of sorrel, the sweetness of pumpkin, and the richness of meat broth. Summer notes of fresh parsley and sweet pepper make it even more refreshing. The tomato juice sauce gives the dish a bright color and rich taste. Chicken eggs add softness while garlic and spices provide a light spiciness. This borscht is perfect for lunch on a warm day as it can be served hot or chilled. Delicious, healthy, and incredibly aromatic!
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Sorrel soup with green lentils is a traditional Russian dish infused with the aromas of spring and home comfort. Historically, this soup emerged due to the simplicity and availability of ingredients. Sour sorrel adds a refreshing taste, while lentils provide a tender texture and nutrition. Beef enriches the broth, and potatoes and vegetables complement it harmoniously. The soup features a light sourness balanced by the softness of lentils and the richness of meat broth. It is served with sour cream and fresh herbs, enhancing its flavor further. This is an ideal dish for a spring or autumn lunch, warming the soul and nourishing the body with beneficial substances. Sorrel soup is loved for its simplicity and traditional character that evokes warm memories of family meals.
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Shchi made from sorrel and greens is a traditional Russian dish known for its refreshing sourness and rich aroma of greens. Sorrel adds a piquant flavor to the soup, while tender carrots and onions contribute sweet notes. Historically, shchi was a staple everyday dish in Russia, with variations using seasonal ingredients allowing for dietary diversity. This version is prepared in spring and summer when fresh greens are particularly fragrant. Shchi is served with grated egg and sour cream, making it even more flavorful. With a balanced combination of tastes and lightness, they are perfect as a light summer lunch or dinner. This simple yet soulful dish conveys the warmth and coziness of home cooking.
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Sorrel soup, or green borscht, is a bright and refreshing dish of Russian cuisine that signifies the arrival of spring. Its history traces back to peasant traditions when sorrel, one of the first spring gifts of nature, became the base for a light yet nourishing soup. The taste of the soup is a delicate harmony of the mild sourness of sorrel, the richness of chicken broth, and the softness of potatoes. An egg swirl added at the end gives the soup a special texture, while a spoonful of sour cream adds smoothness and creamy depth. This dish not only warms but also invigorates, making it a wonderful choice for family lunch or cozy dinner. It pairs especially well with rye bread or fresh herbs.
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Green tomato gazpacho is an original version of the famous Spanish cold soup. This refreshing and spicy dish originates from Andalusia, where traditional gazpacho is made from red tomatoes. However, pickled green tomatoes give it an unusual sweet-sour taste with a hint of spiciness. Crunchy cucumbers and green onions add freshness, while wine vinegar and olive oil enhance the richness of flavors. Gazpacho is perfect for hot days when you want something light yet satisfying. It is served chilled, complemented by a slice of rye bread for flavor harmony. This soup not only refreshes but also stimulates the appetite, offering an unforgettable gastronomic journey.
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Green soup made from spinach and sorrel is a traditional Russian spring dish filled with the freshness of greens and deep aromas of hearty beef broth. Shchi has a long history and has been prepared in Russia since ancient times, symbolizing satiety and homely comfort. The soup's taste is bright and rich: the light sourness of sorrel is complemented by the tenderness of spinach, while the creamy dressing gives the dish a velvety texture. Roots and carrots add sweet notes balanced by the spicy aroma of bay leaves and pepper. Serving with boiled meat, eggs, and fresh herbs makes shchi nutritious and rich in flavors. This soup is especially good in spring and summer when one craves something light yet filling. It pairs perfectly with sour cream that highlights its tenderness.
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Green borscht with sorrel is a bright spring dish of Ukrainian cuisine filled with freshness and a light sourness. Its roots go back to the traditions of village cooking where vitamin-rich sorrel was added to broth for a rich flavor. The borscht is tender with a subtle balance of sour notes harmoniously complemented by the aroma of greens and the richness of chicken broth. Boiled eggs add softness to the dish while the sautéed onions deepen the flavor. Green borscht is perfect as a light summer lunch that refreshes and satisfies at the same time. It is served hot with sour cream which makes it creamier and softer. This is not just soup — it’s a taste of tradition that awakens memories of home lunches in a cozy family circle.
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Recipe from chef Alexander Popov for the Volna restaurant.
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