Recipe Catalog
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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 quiet, calm recipe that requires two types of cabbage: raw and pickled. Recipe by Alena Solodovichenko, chef of "Dr. Zhivago.
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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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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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Meatless and potato-free hearty borscht is a vibrant representative of Ukrainian cuisine, embodying the deep flavor of vegetables and the richness of traditions. It originates from rural homes where housewives skillfully prepared it, enriching it with beets, cabbage, and tomato paste. This borscht rivals the meat version in thickness and taste: sweet beets harmonize with the acidity of tomatoes, while the aroma of garlic and bay leaves adds zest. Without potatoes, it is lighter and richer in vegetable content. Served with herbs and fresh bread, it perfectly warms in cold weather and is suitable for fasting diets. The borscht becomes even tastier the next day when its flavor fully unfolds.
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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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The Moscow Mule was the start of vodka's triumphant march across America in the 1940s: before that, it was mostly drunk neat by Eastern European immigrants or mixed with gin.
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Olivier in the old Moscow style is an elegant and refined version of the legendary Russian salad, rooted in the 19th century when French chef Lucien Olivier created it for the Moscow restaurant 'Hermitage'. This version uses tender crab meat instead of traditional sausage, adding a noble sea flavor to the classic recipe. The taste of the salad is a harmonious blend of fresh pickles, sweet carrots, tender potatoes and eggs, along with the spiciness of green onions. Green peas add softness and lightness to the salad, while mayonnaise envelops the ingredients, creating a perfect consistency. This salad is suitable for festive dinners and holiday tables, bringing a touch of aristocracy and history from old Moscow.
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The 'Gingerbread Moscow' cake is an exquisite dessert inspired by the atmosphere of winter holidays and cozy Russian evenings. Its base is a spiced honey sponge soaked in aromas of spices, citrus notes, and light caramel. Inside lies rich cranberry jelly that adds freshness and a pleasant tartness to the cake. Creamy chocolate mousse with nutmeg adds tenderness and deep flavor. The final touch is a mirror glaze reflecting the festive mood. This dessert pairs perfectly with hot drinks and becomes a decoration for any feast.
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This is how they prepare dessert in the restaurant "Moscow Sky".
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They don't add pearl barley and potatoes to this rassolnik, otherwise it would be a Leningrad version. In addition to the obvious pickles, they put a lot of white roots in Moscow rassolnik - from parsnips to celery.
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Moscow donuts are a fragrant treat from Russian cuisine, characterized by a delicate texture and subtle cinnamon aroma. Their history begins in old Russian baking traditions, where housewives aimed to create a simple yet delicious delicacy for the whole family. Fluffy rings of dough fried in hot oil acquire a golden crust and delightful crunch. Dusting them with powdered sugar adds sweetness and comfort in every bite. These donuts are perfect for morning tea or evening gatherings with loved ones. Their softness and lightness make them a favorite treat for both children and adults. They are easy to prepare, but their taste is a true symbol of home warmth and gastronomic pleasure.
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Moscow-style meat is a vivid example of Russian hospitality and culinary sophistication. This recipe likely originated in Soviet times when simple ingredients were transformed into true gastronomic masterpieces. Tender boiled beef serves as the dish's base, while sautéed onions, melted cheese, and zesty mayonnaise add rich flavor and juiciness. Baked to a golden crust, the meat acquires an appetizing aroma and tender texture. This dish is perfect for family dinners and festive gatherings, pairing wonderfully with potato sides or fresh vegetables. Moscow-style meat is comfort food that evokes home traditions and the warmth of the hearth.
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Moscow lasagna is an exquisite blend of Russian culinary tradition with elements of European cuisine. Unlike classic Italian lasagna, it features layers of soft cheese that replace the dough, creating a unique texture. The hearty meat filling infused with the aroma of fried onions and tomato paste provides a rich flavor, while fresh tomatoes add a light tang and juiciness. Baked to a golden crust, this dish becomes the centerpiece of family dinners or festive gatherings. Served with greens, it delights the eye and palate, offering a harmony of simplicity and sophistication.
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