Recipe Catalog
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Recipe from the team of chefs of the Saperavi Café restaurant.
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Okroshka with matsoni is a refreshing and nutritious cold soup that comes from Russian culinary tradition but enriched with Georgian matsoni, giving the dish an extraordinary tenderness and slight sourness. In this version of the classic summer soup, fresh crunchy vegetables intertwine with nutritious beef tongue and a spicy paste of yolks, mustard, and sour cream. Mineral water makes the texture especially airy, while the garnish of quail eggs and green onions adds aesthetic completeness. Okroshka with matsoni is perfect for hot days when one desires lightness and freshness. This dish can be served as a standalone refreshing lunch or as part of a feast, showcasing the harmony of traditional flavors and original culinary solutions.
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Dolma with matsoni sauce is the embodiment of warmth and traditions of Azerbaijani cuisine. This dish, rooted in ancient Persia, features tender lamb seasoned with aromatic spices and wrapped in grape leaves. Their bitterness perfectly complements the juiciness of the meat filling, while matsoni infused with herbs and garlic adds a light tang and freshness to the flavor. Dolma is traditionally prepared in a large family circle, and serving it with chilled matsoni sauce makes it especially enjoyable on warm days. Each portion is a harmony of flavors where spicy herbs reveal the depth of aromas and the lamb becomes surprisingly tender. It is not just food but a true gastronomic story that conveys the warmth of home and the national spirit of Azerbaijan.
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Baked cod with vegetables in the oven is a refined dish of European cuisine that combines tender fish, aromatic vegetables, and the refreshing sourness of matsoni. This recipe originates from Mediterranean gastronomy traditions where matsoni is used to add softness and a slight tang to seafood. Marinating cod in matsoni makes it incredibly juicy, while the added vegetables enrich the dish with natural flavor and texture. Baked in the oven with lemon sauce, garlic, and herbs, the cod develops a delicate crust and a magnificent aroma. An ideal combination for a light dinner or festive table, it delights with its harmony of flavors and health benefits.
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Beef dolma with matsuni sauce is an exquisite dish of Armenian cuisine that embodies the rich traditions of Caucasian flavors. Grape leaves are filled with juicy minced beef, herbs, and vegetables, creating a harmonious blend of textures and aromas. Butter adds tenderness to the filling, while the spices enhance its depth and richness. The dolma is cooked slowly, allowing all ingredients to unite into a single bouquet of flavors. The finished dish is served with refreshing matsuni, which adds a light tanginess and highlights the meat base. This recipe embodies the coziness of family gatherings, filling the home with warmth and aromas of Eastern cuisine.
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The cocktail 'Raspberry with Matsuni' embodies Georgian cuisine, combining freshness and tenderness. Matsuni, a traditional fermented milk product, adds a light tang to the drink, complementing the sweetness of raspberries and the aroma of cinnamon syrup. The drink is refreshing, velvety, and perfectly balanced. Historically, matsuni is used in Georgian gastronomy as a base for many dishes and drinks, and its combination with berries highlights the natural harmony of flavors. Garnished with a mint leaf and a raspberry berry, this cocktail is an ideal choice for a summer day or a pleasant evening with friends, adding a touch of exoticism and Caucasian hospitality.
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The sweetness and softness of the liver is offset by the bitter spiciness of the grapefruit - it's not obvious, but it's a very successful combination of flavors. A light matsoni dressing cements the friendship with spinach and arugula. A special nuance is that the liver is fried in a mixture of spices.
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Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.
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Meat okroshka according to the recipe of the pedantic William Pokhlebkin. With turnip and tarragon, on two kvasses, with cucumber brine. Russian luxury.
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Cheresnyeleves, Hungarian cherry okroshka. Only served not with kefir, but with sour cream. Good for dessert, and instead of a main course.
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Fish okroshka is a refreshing dish of Russian cuisine known for its lightness and rich flavor. Its roots go back to ancient times when peasants sought ways to quench their thirst and satisfy hunger on hot days. Instead of the usual meat version, delicate fish fillet is used here, giving the okroshka finesse and sophistication. Bread kvass adds a pleasant sourness to it, while cucumber brine enhances the spiciness, creating a harmonious taste. Greens like dill and tarragon complement the dish with fresh aromas, while potatoes and carrots add heartiness. Served with chilled sour cream, making it incredibly tender. Okroshka is not just a soup but a true salvation from summer heat filled with tradition and a memorable taste.
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Mushroom okroshka with mustard is an original take on the traditional Russian cold soup. The dish is based on bread kvass, which gives it a refreshing tang, while the addition of pickled mushrooms enriches the flavor. Mustard mixed with egg and sour cream adds zest and enhances the texture of the dish. This okroshka is a perfect choice for a summer day when you want something light yet filling. Potatoes, carrots, fresh cucumbers, and radishes add a pleasant crunch, while herbs provide freshness. Historically, okroshka was popular among peasants due to its simplicity and ingredient accessibility. Variants with mushrooms appeared later, bringing forest motifs into the traditional recipe. Enjoy this cold soup on a hot day and feel the harmony of Russian cuisine flavors!
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Vegetable okroshka with squid is a refreshing and light soup that combines the tenderness of seafood with the brightness of summer vegetables. This version of the classic Russian dish elevates tradition to a new level by adding sophistication through squid. The kvass used as a base gives a pleasant sourness that pairs well with the mild taste of potatoes, the freshness of cucumbers, and the spiciness of mustard. The dressing made from egg yolks and sour cream enriches the okroshka, while fragrant dill and green onions add freshness. The dish is perfect for hot summer days, providing both lightness and richness at once. In ancient times, okroshka was prepared as a refreshing and nutritious dish for peasant meals, and over time it became part of festive feasts. Okroshka with squid is a modern take on classic cuisine that harmoniously combines marine and traditional flavors.
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Homemade okroshka kvass is a traditional Russian drink used in making refreshing okroshka. Its history dates back to ancient times when kvass was the main summer drink in homes and taverns. This kvass is characterized by a rich bread aroma, light sourness, and pleasant sweetness created through the fermentation of rye bread, sugar, and fresh yeast. It perfectly complements the taste of okroshka, giving it a special zest and depth. Kvass can also be enjoyed on its own—chilled, it quenches thirst and refreshes on hot days. This homemade version is prepared with patience, but the result is worth it: a natural, aromatic, and truly lively drink that is an integral part of Russian culinary tradition.
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Quick okroshka with ham and radish is a refreshing summer dish rooted in Russian cuisine. Originally, okroshka was food for peasants who mixed seasonal vegetables with kvass to create a hearty and cool lunch. This version is a simplified and accelerated take on the classic recipe. Quail eggs add tenderness, radish brings a spicy freshness, and ham enriches the flavor. Young potatoes that don't require peeling make the dish even more convenient to prepare. The combination of fragrant herbs, sharp horseradish notes, and creamy softness creates a harmonious balance. Okroshka is perfect for hot days when you want something light yet nourishing. It is served cold, instantly quenching thirst and refreshing with its taste. Kvass adds a characteristic sour note, making this dish indispensable for summer tables.
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