Recipe Catalog
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Moscow borscht with fresh cabbage is a fragrant dish of Russian cuisine that combines the richness of beef broth with the natural sweetness of beets and the freshness of cabbage. Its history goes back to traditional Slavic recipes where each ingredient plays its role in creating a harmony of flavors. The bright red color from beet juice makes the borscht not only appetizing but also aesthetically pleasing. The taste is rich with a slight acidity from tomatoes, sweetness from vegetables, and tenderness from beef. Potatoes add heartiness while greens provide freshness. It is served with sour cream for creamy softness and adjika for spiciness. This borscht warms the soul and is pleasant to eat in cold weather; after steeping, it becomes even tastier, revealing all shades of its rich flavor.
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Borscht with fresh cabbage is one of the main dishes of Ukrainian cuisine that embodies its richness and colorfulness. Its history goes back centuries, connecting folk traditions and culinary features of the region. This borscht has a rich taste due to the combination of meat broth, sweet beets, and fresh cabbage. The dressing made from tomatoes, onions, and carrots adds special depth to the dish, while lemon juice balances its richness. Borscht is usually served with garlic, sour cream, and black bread, making it even more aromatic and hearty. It is perfect for cozy home lunches as well as festive tables, warming the soul and reminding of the warmth of native traditions.
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A quiet, calm recipe that requires two types of cabbage: raw and pickled. Recipe by Alena Solodovichenko, chef of "Dr. Zhivago.
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There are a great many borschts. You could even say that there are as many borscht recipes as there are people who cook it. We decided to make a master class in which Alexander Vasilyevich Popov, the chef of the Volna restaurant , told us about the basic principles of cooking this family of soups using Moscow borscht as an example. It was prepared with a slight deviation from the canonical recipe: Moscow borscht is usually made without potatoes.
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A ton of ingredients, including chicken, pork ribs, ham bone, and sausages! Recipe by Vlad Piskunov, brand chef of the Matryoshka restaurant.
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Moscow borscht is a true classic of Russian cuisine, combining rich meat broth, caramelized beetroot, and aromatic vegetables. Its roots go back to the history of Moscow gastronomy, where it became a symbol of home comfort and hospitality. Borscht has a rich, deep flavor where the acidity of vinegar and tomatoes is perfectly balanced by the sweetness of beets and carrots. The hallmark of Moscow borscht is the careful sautéing of vegetables that gives it a rich color and thick texture. It is served with fresh herbs and sour cream that adds tenderness and softness to the taste. On the second day, borscht gets even better as its flavor unfolds anew, making it an ideal dish for family lunch or cozy evening. This borscht is not just food but a whole gastronomic story with vibrant character and traditions.
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Lamb borscht with fresh and pickled cabbage is a dish that merges the traditions of Ukrainian cuisine with exquisite taste. Its rich, hearty broth made from lamb gives the borscht a deep, meaty aroma complemented by the sweet-sour notes of pickled cabbage and tomato paste. Beets provide a characteristic ruby hue and slight sweetness, while fresh cabbage adds softness and freshness to the flavor. Carrots, onions, and garlic in the sauté reveal a palette of aromas, making the borscht even more appetizing. This dish is perfect for cold weather, warming and satisfying. Borscht is traditionally served with sour cream and fresh herbs, and it tastes best after it has rested when the ingredients fully reveal their character. Such borscht is a true gastronomic classic that unites generations.
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Simple cabbage soup is a traditional Russian dish that embodies the uniqueness of home cooking. Hearty, aromatic, and warming, they originated in ancient times and have firmly rooted in culture as a symbol of simplicity and cozy comfort. Their delicate taste unfolds through the combination of meat broth, fresh white cabbage, carrots, and roots that add a light sweetness and richness to the dish. A slight acidity sometimes added with tomatoes makes the soup even more expressive. This versatile dish can be served in its classic form or enhanced with potatoes or thickened with flour to create new flavor nuances. Cabbage soup pairs wonderfully with sour cream, fresh bread, and herbs, making it an ideal option for lunch or dinner, especially in cold weather.
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Vegetarian borscht with cabbage is a light yet rich dish rooted in traditional Slavic cuisine. It is characterized by its deep ruby color, preserved by the addition of vinegar. The taste of borscht is simultaneously sweet from beets and tomatoes, with a slight tang complemented by the freshness of dill. It is the perfect dish for those who prefer plant-based food but do not want to sacrifice rich flavors. It warms on cold days, is packed with vitamins and minerals, and is suitable for those watching their diet. Served hot with herbs and optionally a slice of rye bread, its delicate texture and rich aroma make it a favorite among vegetarians and those seeking new culinary discoveries.
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Sweet borscht without cabbage is an unusual yet incredibly aromatic version of the classic Ukrainian dish. Its roots go deep into folk cuisine, where beets played a key role in creating rich, slightly sweet soups. This borscht impresses with its taste: it is soft with a light acidity from white wine vinegar and the delicate sweetness of beets and sugar. Beef broth adds depth, while the combination of garlic, red onion, and tomato paste reveals layers of flavor. It is served hot, garnished with fresh dill that adds a touch of freshness. Perfect for a cozy family dinner, it warms the soul and provides gastronomic pleasure.
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Cabbage soup is a classic Russian dish that is simple to prepare and warms the soul. Its history goes back centuries when peasants made a thick vegetable soup to fill up and warm themselves in cold weather. This version of cabbage soup is quick and easy but no less tasty. Chicken broth adds tenderness, while cabbage and carrots bring freshness and a hint of sweetness. Tomatoes add a slight tanginess, and garlic and spices make the flavor rich and aromatic. Such soup is perfect for a family dinner and can be served with rye bread or sour cream. They are good fresh or on the second day—the flavor becomes even richer. This dish has character, preserving the traditions of Russian cuisine while providing comfort.
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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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Borscht with young cabbage and homemade tomato juice is an embodiment of Russian gastronomic tradition filled with the freshness of spring ingredients. Juicy vegetables, aromatic spices, and tender beef create a rich flavor where the sweetness of beets harmoniously intertwines with the slight acidity of tomato juice and the softness of young cabbage. This dish is not only nutritious but also warming, making it perfect for family meals. Historically, borscht is known as a folk dish of Slavic peoples, and the addition of homemade tomato juice gives it a special homely comfort and lightness. Borscht is traditionally served with sour cream and fresh herbs, enhancing its layered flavor nuances. The perfect combination of simplicity and depth of taste makes this borscht an integral part of Russian cuisine.
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The recipe was shared with us by Artem Mukhin, chef of the Savoy restaurant.
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Cabbage rolls made from fresh lettuce leaves with cheese are a refined and light alternative to traditional cabbage rolls, inspired by Russian cuisine. This recipe combines the freshness of crisp lettuce leaves with the rich flavors of nuts, garlic, and hard cheese, creating a harmonious dish perfect for a light lunch or snack.
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