Recipe Catalog
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Okroshka on white kvass with quail eggs and tarragon is a refreshing dish of Russian cuisine, perfect for hot summer days. Its roots go back to ancient Russian culinary traditions where the combination of kvass with vegetables and herbs created a light yet nutritious meal. White kvass gives the soup a soft, slightly sour taste that harmonizes with the freshness of cucumbers, radishes, and greens. Quail eggs add tenderness while tarragon brings subtle anise notes, giving the dish a special sophistication. The dressing with miso paste, mustard, and horseradish adds spiciness and depth of flavor to the okroshka. This dish can be served as a standalone treat or as a light accompaniment to a summer table.
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This recipe embodies the elegance of French cuisine, where the tenderness of quail eggs combines with the freshness of green asparagus and the aroma of tarragon. Asparagus, with its crunchy texture and slight sweetness, provides an ideal backdrop for the tangy wine vinegar and mustard dressing. Tarragon adds a refined spiciness, while celery brings fresh green notes. This dish works well as a light appetizer or an exquisite side dish, perfectly complementing fish and meat dishes. The flavor is subtle and layered, gradually unfolding from the tart note of wine vinegar to the velvety aroma of Dijon mustard. Such a salad pairs beautifully with white wine and will be a highlight on a festive table or haute cuisine dinner.
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Chicken salad with quail eggs and tarragon is an exquisite dish of European cuisine that embodies the elegance and freshness of Mediterranean traditions. This salad combines tender chicken fillet, fried to a golden crust, with delicate quail eggs, while aromatic herbs—tarragon and basil—give it a refined aftertaste. Wine and balsamic vinegars enrich the flavor with a light acidity, while olive oil makes the texture soft and velvety. Corn salad adds freshness, and spices complete the composition with subtle nuances. This salad is perfect as a standalone dish or as an addition to a festive table. Its lightness and balance of flavors make it an ideal choice for a summer dinner or formal reception.
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Okroshka on kvass with mayonnaise is a refreshing cold soup rooted in Russian cuisine. This summer masterpiece is loved for its simplicity and rich flavor, combining the softness of potatoes, tenderness of eggs, spiciness of radishes and cucumbers, as well as the heartiness of boiled sausage. Dressed with kvass, it gains a light sourness while mayonnaise adds a creamy texture and rich taste. This soup is perfect for hot days, providing coolness and vitality while serving as a great way to satisfy hunger without overloading the body. Traditionally served chilled, okroshka can be complemented with mustard and herbs to enhance its aroma and make the flavor more intense. This dish is a true symbol of summer feasts when simple ingredients transform into something truly delicious and refreshing.
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Classic and even slightly improved okroshka: for example, it has green peas. The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Restaurant "Leningrad".
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Recipe from the restaurant "Khleb Nasushny", brand chef Evgeniy Vasilenko.
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Anatoly Anoshin, chef of the "Yan Primus" restaurants, shared the recipe with us.
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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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This salad of poached quail eggs with watercress and tarragon sauce is a refined dish of Russian cuisine that combines the freshness of greens and the tenderness of eggs. Poached quail eggs acquire a silky texture that pairs wonderfully with the aromatic sauce made from watercress, tarragon, garlic, and mustard. This recipe highlights the balance of flavors: the slight bitterness of the greens, the spiciness of the spices, and the softness of the eggs create a harmonious ensemble. Perfect for a festive table or special dinner. Serving with crispy bread complements the dish's structure, making it not only delicious but also aesthetically pleasing.
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Scrambled eggs with quail eggs, spinach, and cherry tomatoes is an exquisite and nutritious breakfast inspired by European cuisine. Quail eggs, with their delicate flavor, pair wonderfully with juicy cherry tomatoes and aromatic spinach. Lightly sautéing the spinach in olive oil brings out its fresh taste, while the tender eggs add an airy texture to the dish. This scrambled egg not only pleases the eye with vibrant colors but also nourishes the body with essential vitamins and minerals. It can be served with crispy toast or fresh herbs to enhance the flavor. The simplicity of preparation makes this breakfast an ideal choice for those who appreciate a balance between taste and health.
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Okroshka on kvass is a refreshing and light dish of Russian cuisine, perfect for summer heat. Its history dates back centuries when peasants mixed available ingredients with cool kvass to create a nutritious and invigorating soup. The taste of okroshka surprises with the combination of fresh vegetables, spiciness of sausage, and richness of sour cream, while bread kvass adds a slight tang. Thin slices of radish and cucumber give the dish crunchiness, and herbs fill it with aroma. Okroshka is traditionally served chilled, making it an ideal dish for hot days. It pairs well with rye bread and provides a feeling of fullness without heaviness. This soup is a symbol of Russian culinary ingenuity, combining simplicity and rich flavor.
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Okroshka with kefir and kvass is a refreshing and light dish of Russian cuisine, perfect for a hot summer day. Its history dates back centuries when peasants sought ways to quench their thirst and satisfy their hunger simultaneously. Traditionally, okroshka was made with kvass, but with the advent of kefir, a variation with a softer and creamier taste emerged. In this version, the tenderness of kefir harmoniously combines with the spicy sourness of kvass, creating a unique flavor palette. Chopped vegetables, eggs, and doctor sausage add nutrition and textural variety to the dish. Topped with fresh herbs, okroshka becomes a true source of freshness and vitamins. Served cold, it makes an excellent choice for a refreshing lunch or dinner in summer.
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Scotch eggs with quail eggs are a gourmet dish of Scottish cuisine that combines a crispy golden crust with a tender filling of juicy chicken mince and quail eggs. Its roots trace back to traditional British recipes where meat and eggs create a hearty and nutritious treat. The delicate flavor of chicken fillet is enriched with the aroma of garlic and fresh parsley, while the crunchy coating makes each bite especially enjoyable. These miniature balls are perfect as an appetizer or main course, especially on festive tables. They are delicious both hot and slightly cooled. Serve them with spicy sauces or fresh vegetables to enhance their flavor depth. The sophistication and simplicity of preparation make them a favorite among gourmets and lovers of tasty home cooking.
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Chakapuli is a spring Georgian dish that combines the freshness of greens and the tenderness of lamb meat. Its roots go back to the traditions of mountainous regions where the spring awakening of nature inspired the creation of light, aromatic dishes. Lamb soaked in white wine and tarragon juices acquires a rich flavor with a tangy taste of tkhemali. Chakapuli is often prepared for Easter and spring holidays, served with Georgian bread tonis puri. This dish is perfect for warm days as it is light yet rich in aromas. The acidity of tkhemali enhances the freshness of greens while the white wine makes the meat tender and infused with flavor. In every bite lies the breath of Georgian nature and the warmth of family traditions.
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Especially good with grilled fish or white meat dishes.
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