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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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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Raw green ajika is a bright and aromatic sauce from Georgian cuisine, filled with the freshness of herbs and spicy zest. Unlike classic ajika, this version does not require cooking, preserving the richness of flavors. Sweet and hot peppers, garlic, basil, and parsley create a harmonious blend of spice and freshness, while the addition of vinegar and oil gives the sauce a delicate texture. This ajika perfectly complements meat dishes, vegetables, and even fresh bread with a special touch of spiciness. The recipe's origins delve deep into Georgian traditions where every meal is rich in flavors. This sauce not only decorates the table but also awakens the appetite with its rich aroma and vibrant taste.
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Chicken wings with adjika and garlic are a bright and aromatic dish from the rich traditions of Caucasian cuisine. Wings marinated in a spicy mix of mayonnaise, hot adjika, garlic, and black pepper acquire a rich flavor with pleasant spiciness and slight sourness. They are baked until golden brown while remaining juicy inside. This dish is perfect for friendly gatherings or family dinners and pairs well with fresh vegetables, herbs, and light sauces. The finished wings can be served as a standalone treat or as part of a meat feast, highlighting the hosts' hospitality and culinary skills.
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Recipes from the book by Anna Shpak "Eat Tasty. Live Long. Be Happy!". "I call this salad "the killer of Caesar". It is light, juicy, fresh and not at all caloric, unlike its Italian counterpart. I found the prototype of this recipe in the first restaurant where I worked. The restaurant was Georgian, and, as is known, this Caucasian cuisine does not differ in the variety of salads. So I had to come up with my own, with a sauce based on Georgian yogurt matsoni.
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Adjika with green pepper is a spicy Georgian sauce that awakens flavor and adds brightness to dishes. This recipe has roots in Caucasian traditions where spicy seasonings play an important role in cuisine. The sauce combines the freshness of green pepper, the sweetness of bell pepper, the richness of tomatoes, and the intensity of garlic to create a harmony of flavors. Oil adds smoothness while salt provides balance. It pairs perfectly with meat, fish, and vegetables and can also serve as a base for marinades. Its thick, rich texture makes it indispensable for seasonal preparations and adds warmth to home meals. Prepared without heat treatment, it retains maximum vitamins while its sharp aroma fills the kitchen with an atmosphere of Georgian hospitality. This sauce is a true gastronomic find for lovers of vibrant and rich flavors.
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The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".
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Green okroshka is a refreshing summer soup that combines the delicate taste of boiled potatoes, eggs, and fresh cucumbers with a dairy base of kefir and sour cream. This traditional Russian dish originated as a rural food perfect for hot weather. The main feature of green okroshka is the abundance of fresh herbs like green onions and dill that give the soup a bright aroma and freshness. Meat adds heartiness while a light tang makes it particularly enjoyable. Before serving, the dish is chilled to allow all ingredients to absorb each other's flavors, creating a harmonious blend. Green okroshka is not just food; it's a true lifesaver in summer heat that energizes and refreshes anyone enjoying this traditional Russian cold soup.
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Spicy duck legs with adjika is a dish inspired by Russian cuisine, where juicy duck meat meets fiery spice. Adyghe salt adds a subtle depth of flavor, while adjika gives the dish zest and richness. Marinating the legs and baking in foil preserves the meat's juiciness, and the final frying creates an appetizing crust. Fresh accents come from green onions and sweet cherry tomatoes, adding a light tang and balancing the heat. This dish is perfect for dinner with loved ones, where the warmth of home cooking shines in every bite. A delight for lovers of rich flavors and aromas!
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Chicken thigh cutlets with adjika are a juicy, aromatic dish of Russian cuisine with hints of Georgian culinary art. It combines the tenderness of chicken meat with the spicy flavor of adjika, creating a vibrant gastronomic impression. Thanks to flour and egg, the cutlets acquire an appetizing golden crust that is crispy on the outside and retains juiciness inside. Historically, such dishes emerged as a convenient way to cook meat by quickly frying it in a pan. This is a versatile option for lunch or dinner that pairs well with potatoes, rice, or fresh vegetables. The spiciness of adjika gives the meat a rich flavor and makes it especially desirable in cold weather. The simplicity of preparation and richness of taste make chicken thigh cutlets with adjika an excellent choice for family gatherings and friendly meetings.
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Chicken Tabaka with adjika is an embodiment of Georgian cuisine, where simplicity and richness of flavors merge into perfect harmony. The history of this dish traces back to Caucasian traditions, where it was cooked under a press to create a crispy golden crust. In this version, tender chicken meat is infused with aromatic spices and khmeli-suneli, while the addition of Megrelian adjika adds a spicy kick. Frying with sour cream softens the fiery character of the adjika, balancing the dish. The finishing touch is a garlic sauce that adds depth of flavor and highlights the juiciness of the meat. This dish pairs perfectly with Georgian wine and fresh vegetables, creating an atmosphere of a southern feast filled with aromas and warmth.
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Okroshka on chicken broth with radish is a refreshing and light cold soup perfect for summer days. This version of the traditional Russian dish features the delicate taste of chicken broth harmonizing with crunchy vegetables and spicy radish.
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Okroshka on chicken broth with mayonnaise is a refreshing summer dish of Russian cuisine, rooted in ancient traditions of consuming cold soups. The variation with chicken broth gives it a special tenderness, while mayonnaise enriches the flavor with a soft creamy texture. Okroshka combines the freshness of cucumbers, the nourishment of potatoes and chicken fillet, while mustard and lemon juice add a light spiciness. The brunoise cutting creates harmony of textures, and prolonged chilling enhances the taste. It is an ideal option for a hot day, allowing one to feel full without heaviness while offering a rich flavor bouquet. The dish is served chilled, often with herbs and bread, and pairs excellently with kvass or light beverages.
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Okroshka with kefir and chicken is a refreshing dish of Russian cuisine, perfect for a hot summer day. The origins of okroshka date back centuries when peasants made light yet nutritious cold soups based on kvass. Over time, variations emerged, including a milder version with kefir. The delicate combination of chicken, crunchy cucumbers, and radishes gives the dish a fresh, slightly spicy flavor, while herbs and rice vinegar add a light tanginess. Sparkling water makes the consistency light and airy, turning okroshka into a refined gastronomic delight. Served chilled and garnished with a sprig of dill, it refreshes and invigorates while remaining a versatile addition to the summer table.
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