Recipe Catalog
Recipes with all the words: 3. Next come recipes that match some of the words
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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The 'Komi' salad is a harmonious blend of traditional Russian flavors and rustic simplicity. Potatoes, pickled mushrooms, and sauerkraut create a rich texture and depth of flavor, while hard cheese adds a tangy note. Cranberries provide a light acidity and freshness, balancing the saltiness of the ingredients. This salad perfectly complements meat dishes or can serve as an independent snack. Its origins trace back to the northern regions of Russia, where simple yet hearty dishes are cherished for warming cold evenings. Dressed with fragrant sunflower oil, it fully reveals its taste, offering a sense of coziness and home warmth.
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The recipe is taken from the book "Ural cuisine.
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The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "The gastronomic festival "Cherinyan-gazh" is held annually in Pechora. From the name, you probably already understood that its main dish is fish pie. The Komi are very hospitable people: "Come and drink tea" - this is how they invite a guest. And when you come, you will certainly see on the table among the treats a traditional fish pie cherinyan (in translation from the Komi language "cheri" - "fish", "nyan" - " bread" ). Various fish pies have always been a traditional food of the Zyryans, they baked whole fish in dough, right with the scales. In addition to fish, they added eggs, herbs and various cereals to the pie.
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Kefir and millet are usually added to Komi-borscht, which makes it completely different from the traditional banal home-made borscht. Sour cream and potatoes, similar in meaning, are also added here.
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Salad with smoked brisket and eggs with green lettuce leaves is a combination of rich smoky aroma and freshness of greens. The dish's origins trace back to traditional Russian cuisine, where simple yet hearty ingredients create harmonious flavor ensembles. Crispy lettuce leaves add lightness, eggs provide tenderness, and brisket adds an appetizing smoky note. Dressed with vinegar and vegetable oil, it gains a mild spiciness. Parsley and basil complete the composition, filling the dish with fresh spicy notes. This salad is perfect for both everyday lunch and festive gatherings, making it a versatile option for lovers of meat and green salads.
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Shopska salad is a traditional dish of Balkan cuisine, especially popular in Bulgaria. Its name comes from the region of Shopluk, known for its culinary traditions. The salad combines bright, fresh vegetables with the rich taste of feta cheese, creating a harmonious and refreshing dish. Roasted sweet pepper adds a light smoky note, while vinegar and sunflower oil enhance the flavor of each ingredient. Feta cheese sprinkled on top adds a salty creaminess that perfectly complements the freshness of tomatoes and cucumbers. This dish is great as a light dinner on its own or as a side to meat dishes. It is best served chilled to highlight the freshness and aroma of the vegetables. Shopska salad is a true embodiment of the sunny taste of the Balkans, filled with simplicity and elegance.
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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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Cobb salad is a true symbol of American cuisine that originated in the 1930s in Hollywood. According to legend, it was first made by restaurant owner Robert Cobb by combining available ingredients late at night. The salad impresses with its rich flavors: crispy bacon, tender chicken breast, creamy avocado, tangy blue cheese, fresh tomatoes, and crunchy lettuce leaves. The dressing, rich in mustard, wine vinegar, and Worcestershire sauce adds brightness to every bite. Cobb salad is perfect for a hearty lunch or a light dinner, and its impressive presentation of ingredients in rows makes it not only delicious but also aesthetically appealing.
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Japchae, or "vegetable mix" is a Korean salad. The dish is based on starch noodles and vegetables, but you can also add meat. We made it with beef tenderloin.
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The birthplace of Indonesian salad is considered to be the island of Java, where it is still a local specialty. There are many variations of this dish, but the main one is considered to be a combination with boiled eggs, beans and tofu. The main feature is peanut sauce, which is generously poured over the entire plate.
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Lab is a national dish of Laos, but it is also very popular in Thailand, for example. It is made from different meats, fish, mushrooms - everything is quickly fried and seasoned with spicy sauces and lime juice. We made lab from minced chicken .
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Green salad with lemon dressing is a light and refreshing dish of European cuisine that brings harmony of flavors and simplicity of preparation. Its roots trace back to the traditions of Mediterranean countries, where freshness and natural ingredients are valued. Crispy lettuce leaves soaked in a spicy dressing of vegetable oil, vinegar or lemon juice, salt, and pepper create a balance between tartness and softness. The addition of mustard adds zest, while possible variations with green onions or egg sauce reveal new flavor nuances. This salad is perfect as a light accompaniment to main dishes or as an independent snack that provides a sense of freshness and lightness.
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Potato salad with garlic is a bright representative of Italian cuisine, where simple ingredients turn into an exquisite dish. Its roots go back to regional traditions where fresh and natural products form the basis of the diet. This salad combines the softness of potatoes, the rich aroma of garlic, and the freshness of parsley, complemented by a light acidity of wine vinegar. It is perfect as a standalone dish or as a side to meat or fish. The ease of preparation makes it an excellent choice for home dinners or festive gatherings. The warm treatment of potatoes allows them to better absorb the flavorful dressing, creating a harmonious taste. Such a salad is not only nutritious but also evokes cozy memories of sunny Italy.
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