Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
"Osnabrück" is a hotel and restaurant attached to it, named after the German city — sister city of Tver. The kitchen is run by chef Roman Voevodov, his menu is a mix of international hits, some of which are Russian dishes. This kalitka is a rare example, it is prepared from elk meat. The recipe itself is simple, and if you have the main ingredient, there will be no difficulties in cooking. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
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Moose roast with sour cream is a dish with rich flavor and deep gastronomic history. Moose is game with dense meat that has a rich aroma and requires special preparation. Long soaking makes it tender, while tomato paste and sour cream give the sauce a delicate texture with a slight tang. Onion and garlic add zest, enhancing the meat's flavor. This dish is traditionally prepared by hunters who value natural ingredients and authentic recipes. It pairs perfectly with mashed potatoes or baked vegetables, highlighting the natural taste of game. Moose roast is suitable for both a cozy family dinner and dining in nature when one wants to enjoy the pristine flavors of European cuisine.
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Recipe from the chef of the restaurant "Tkemali" Zaza Shengelia.
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The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "Probably, this salad combines all the ways in which the Uralians of that region prepared food for the long winters. This includes salting elk meat (corned beef), pickling cabbage, marinating mushrooms, and soaking berries (for example, lingonberries). You will find several recipes in this book in the relevant sections. I will dwell separately on corned elk meat. Like many northern dishes, corned beef appeared due to the need to store food for the long winters. This is how elk and deer meat was preserved: it was rubbed with salt and placed in a kind of refrigerator - in a hole in the frozen the ground, lined with stones, and then covered with earth. This method was common among many peoples of the North (Yakuts, Evens, Evenks, Nganasans). For me, this salad embodies the history and cultural traditions of the peoples of the Northern Urals. We use wet salting because it has some advantages over dry salting. With wet salting, salt penetrates the meat faster and is distributed evenly, the product turns out tender and moderately salty (unlike dry salting, where the meat is greatly dehydrated, becoming dry and tough ) . In addition, it is easier to saturate the salt solution with spices
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A new character to traditional kharcho is given by game - elk meat, on which the broth is cooked. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Aleksandrovsky Prichal".
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