Recipe Catalog
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The recipe was shared with us by Takhir Tsakoev, brand chef of the Kislovsky Taste & Place restaurant.
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Many will consider this borscht to be wrong - too light, too transparent and generally similar to beetroot soup. But it has an important thing that is characteristic of borscht: the presence of acid. It is this that directs the frankly earthy and slightly cloying taste of beets into the right soup channel.
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Lean borscht with cognac is an original recipe that combines the rich flavor of traditional borscht with subtle aromatic notes of cognac. This borscht contains no meat ingredients, but thanks to roasted beets, sautéed vegetables, and the addition of sour apple, it acquires a rich flavor palette. Cognac adds depth and a slight spiciness to the dish, complementing the sweetness of beets and the acidity of lemon juice. This borscht is perfect for a cozy home dinner or a festive lean feast. It warms, satisfies, and surprises with a delicate balance of flavor nuances. Served hot with herbs and your favorite bread.
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Lenten borscht with white beans is a traditional Russian dish filled with rich flavors and the warmth of home comfort. Its roots go back centuries when borscht was an integral part of the peasant diet. This meatless version is a true delight for those observing Lent or simply appreciating light yet nutritious dishes. White beans add richness and softness to the borscht, beets provide a sweet depth, and cabbage adds freshness. The stewed vegetables release their aromas, making the taste truly rich. Served with herbs and optionally rye bread, this borscht warms the soul and fills the home with the aroma of traditions. It is perfect as a standalone dish or paired with garlic croutons.
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Meatless borscht with thyme and anise is a fragrant and rich dish of Ukrainian cuisine that captivates with its combination of simple ingredients and deep flavor nuances. This version of borscht is meat-free but compensates with a rich palette of spices and herbs. Thyme gives the soup a slight bitterness and herbal notes, while anise adds a subtle sweetness. Bright beets provide the borscht with a rich ruby color, and lemon juice balances the taste with a light acidity. Potatoes, carrots, onions, and tomatoes create a harmonious texture, while turmeric adds gentle warmth. This dish is not only nutritious but also refined, making it perfect for a meatless diet; it warms and satisfies. Borscht becomes even tastier as it steeps, revealing new flavor dimensions with each passing hour.
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Lean borscht with beans in vegetable broth is a true embodiment of Ukrainian cuisine, combining rich flavor, nutrition, and traditions. Borscht, known since ancient times, has always been a symbol of home comfort and hospitality. This meatless version with beans adds a special texture and depth of flavor to the dish. The slight acidity of beets and tomato paste harmoniously complements the aroma of bay leaves and fresh herbs. Rich in vitamins, it is perfect for fasting days, warms in cold weather, and brings joy to anyone who appreciates real cuisine. Served hot, garnished with delicate beet strips and beans, it creates not only gastronomic but also aesthetic pleasure.
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Lenten borscht with potatoes is a soulful dish of Russian cuisine that warms and provides a sense of home comfort. Its roots go back to the traditions of Lenten eating, where meat was replaced by a wealth of vegetables, giving the borscht brightness, richness, and a unique taste. The base is beetroot, which gives the borscht a ruby hue and light sweetness balanced by the acidity of tomato paste and lemon juice. Potatoes and cabbage enrich the texture while garlic adds spiciness. Thanks to steeping after boiling, the dish's flavor unfolds in its entirety. This borscht pairs wonderfully with fresh bread or garlic croutons, and its aroma and taste evoke memories of warm family lunches.
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Lenten borscht with beets and beans is a bright and aromatic dish of Russian cuisine that has won love for its rich flavor and nutritional properties. Its roots go back to the traditions of fasting food, where the absence of meat is compensated by the abundance of vegetables and legumes. Borscht has a pleasant balance of beet sweetness, slight acidity from tomatoes, and soft bean texture, creating a harmony of flavors. It reflects the depth of traditions—from the slow soaking of beans to the delicate frying of vegetables that preserves their color and aroma. This dish warms in cold weather and refreshes in summer when chilled. Lenten borscht is not only a gastronomic delight but also a symbol of care, as its flavor unfolds even more brightly after steeping, like a good conversation at the family table.
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Lean borscht with mushrooms and beans is an embodiment of Russian culinary tradition in its light and hearty form. This borscht stands out with its rich flavor thanks to the harmonious combination of sweet beets, tender mushrooms, and nutritious beans. Its roots trace back to the history of lean cuisine when during fasting periods housewives sought ways to prepare tasty and filling dishes without meat. Vegetable broth, cabbage, and aromatic herbs make it warming and satisfying. An ideal option for those who appreciate rich flavors without heavy ingredients. Served hot with rye bread or greens, it pleasantly warms and fills while remaining light and healthy.
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Mushroom borscht with prunes is an amazing combination of the rich flavor of forest mushrooms and the sweet tartness of prunes. This recipe, originating from Ukrainian cuisine, embodies the tradition of using simple yet rich ingredients. Prunes add an unusual depth of flavor to the dish, complementing the earthy notes of mushroom broth. The slight acidity and sweetness make this borscht warming and cozy. It is often prepared in cold weather when one craves something aromatic and hearty. It pairs perfectly with rye bread, sour cream, and herbs. Borscht not only satisfies but also warms the soul—its rich taste transports you with each sip to an atmosphere of homey comfort and ancient culinary traditions.
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The fruity and at the same time slightly smoky taste of prunes goes well with any smoked meat and creates the outline of the recipe. The broth can be any: with chicken the soup will be lighter, and the taste more transparent. Beef and pork lead in the direction of brutality. You can take the classic dressing, from sour cream, or you can be a little creative and add baked garlic passed through soft goat cheese, which is then put in a plate on the surface of the soup in the form of a quenelles.
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Borscht with prunes and lemon is an exquisite version of the classic Russian soup, where sweet and sour notes harmoniously intertwine. The origins of borscht trace back to Slavic cuisine, where it was prepared as a symbol of home warmth and comfort. In this recipe, prunes add a soft fruity sweetness to the dish while lemon provides a fresh tang that highlights the rich flavor of the vegetable broth. Beets give borscht its traditional ruby hue, while garlic and wine vinegar add zest. This borscht is especially good on cold days, warming and satisfying. It is served hot with herbs and can be complemented with sour cream for an even softer taste. This dish is suitable for family dinners or festive gatherings, surprising with its unusual combination of ingredients and rich aroma.
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Lenten borscht is a hearty and aromatic dish of Russian cuisine, distinguished by its rich flavor and appetizing color. Its history dates back to times when Lenten dishes were an important part of the diet, especially during religious restrictions. The main ingredients—beetroot, cabbage, beans, and potatoes—create a harmony of sweetness, acidity, and tender texture. Lemon juice enhances the flavor of beetroot while allspice and bay leaves add refined spiciness. This dish wonderfully satisfies hunger, warms you up, and fills you with energy, especially on cold days. The longer the borscht infuses, the richer its taste becomes. It is served hot with fresh herbs and garlic to enhance the aroma—a great choice for those seeking a nutritious and healthy meatless dish.
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This pastry is more like a dense gingerbread than a fluffy cake. Or an energy bar. You can add not only prunes to the dough, but also any sweet jam, nuts and raisins. And for the unsweetened version , exclude sugar from the dough and mix in pieces of olives, anchovies or pickled cucumbers.
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Bright, rich borscht, consisting of two broths - beef and chicken. Recipe by Ilya Zakharov, brand chef of the restaurant "Dolphin and Mermaid.
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