Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Kalya is an old Russian soup, the ancestor of rassolnik, can be either fish or meat. The first mentions of this soup date back to the 16th–17th centuries. Back then, it was prepared from fatty fish with cucumber brine and pressed and cut . We have prepared an adapted version of kalya — with salmon and pike caviar. It is ideal for fasting days, when fish is allowed.
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Vinaigrette with pickled mushrooms in the old Russian style is a classic dish of Russian cuisine that embodies the traditions and flavors of the past. Beets, potatoes, and pickled mushrooms create a harmonious blend of earthy and tangy notes, complemented by the sharpness of mustard and the tenderness of olive oil. This dish is perfect for festive gatherings as well as everyday dinners, delighting with its simplicity and rich taste. The vinegar-based dressing adds a refreshing touch to the vinaigrette, while green onions provide a light spiciness. In ancient times, such vinaigrette was served in the homes of noble nobles and simple peasants, valued for its nutritional value and accessibility. Today this salad remains a symbol of Russian hospitality and love for simple yet exquisite recipes.
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Stuffed carp in the old Russian style is a dish rooted in Russian cuisine, where fish has always been an important part of the diet. Carp, symbolizing abundance, gains a special flavor from the buckwheat filling enriched with aromas of fried onions, garlic, and creamy sour cream. The breadcrumb coating gives the fish an appetizing crust while baking in the oven makes it especially juicy. This recipe is a harmony of simple yet rich ingredients that create a warm, rich taste with a slight tang from the sour cream and nutty notes of buckwheat. Such a dish is perfect for a festive table where it invariably attracts attention with its golden crust and aromatic filling.
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Old Russian borscht is a soulful, rich dish with a rich history. It originates from ancient Russian cuisine when housewives simmered broth over low heat to achieve clarity and depth of flavor. This borscht impresses with its balance – sweet beets add a slight acidity while the hearty meat broth gives the dish density and richness. Vegetables reveal a palette of flavors creating a harmonious composition, and herbs and garlic at the end add freshness. Its uniqueness lies in the mandatory steeping after cooking to let the ingredients 'make friends' and deepen the flavor. This borscht pairs perfectly with rye bread, sour cream, and herbs. Historically, it has been a symbol of the Russian meal, warming and filling the home with coziness.
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Old Russian piglet with buckwheat porridge is a dish infused with the spirit of Russian traditions. The roasted piglet, stuffed with fragrant buckwheat porridge with onions, eggs, and spices, is a true festive treat. Historically, this recipe was popular at princely and boyar feasts, symbolizing wealth and abundance. The taste of the dish is rich and intense: juicy meat harmonizes with the tender filling that absorbs the juices and aromas of the meat. It is served hot, often with a crispy crust drizzled with meat juice. This dish not only delights the palate but also serves as an ornament to any feast, creating an atmosphere of celebration and family comfort.
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The cabbage soup takes a long time to prepare: all the ingredients first languish in a cast-iron pot, then are left to infuse for another day, and then baked under a puff pastry lid so that the soup acquires its final taste and appearance. The dense aroma comes from the combination of meat broth, caraway, bacon with garlic and fresh dill, which are added at the very end. You open this time capsule, throw back the dough lid - and there is such a thick cabbage soup smell that it takes the breath away even the eaters.
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Onion soup in Russian is a simple yet surprisingly aromatic dish that warms the soul. The recipe is based on caramelized onions slowly simmered in butter to bring out their sweetness. Adding 'Druzhba' cheese gives the soup a delicate creamy texture and rich flavor. This soup is popular among tourists and hunters as it can be easily prepared even in camping conditions. In Russia, onion soup is not as widespread as in France, but its rustic simplicity and rich taste make it special. It is perfect for cold days, served hot and garnished with fresh herbs for added freshness. The ideal combination of richness, softness, and a hint of spiciness makes this soup an essential element of home comfort.
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Russian shchi baked in the oven is a classic dish of Russian cuisine filled with rich flavors and aromas of spices. Their history dates back to ancient Rus', where shchi were considered one of the main daily dishes. Slow baking in the oven allows the ingredients to unfold, creating a rich, thick, and warming soup. Sauerkraut adds a pleasant sourness, veal provides richness, while cloves and bay leaves add characteristic spicy notes. Serving with sour cream enhances the flavor, making the dish tender and velvety. These shchi are perfect for a leisurely family lunch, especially on cold days when one craves comfort and warmth.
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A cocktail listed in the "Unforgettable" category of the International Bartenders Association's official cocktail list. A favorite of Don Draper in Mad Men and one of six existing basic cocktails , according to David Embury, author of The Fine Art of Mixing Drinks, an encyclopedia of 20th-century cocktails. What else can you say about the Old Fashioned? You can do without the cherry.
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The 'Old Fashioned' cocktail is a true classic of American mixology that emerged in the 19th century. This drink embodies restraint and elegance. Its flavor is deep and harmonious, intertwining the sweetness of sorghum syrup, the bitterness of Angostura, and chocolate bitters. Light carbonation and the citrus freshness of orange peel provide a subtle balance to the cocktail. The 'Old Fashioned' is not just a drink but a ritual that emphasizes the art of slow enjoyment. It is often served in a low glass where it slowly reveals its layered notes. This cocktail is perfect for cozy evenings filled with deep conversation and an old-world atmosphere.
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The recipe was shared with us by the chef of Touch of Matcha Yegor Rudolsky. Buckwheat is our everything after Pushkin. Birch trees are also strongly associated with Russia. We collect young birch buds, then add them to our bowl. When they are young, they are soft and pleasant. At first, we prepare them for future use, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook buckwheat, we preserve the grain. Fermented tomatoes and cauliflower add acidity and spice.
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Kalya is a Russian soup cooked with the addition of strong cucumber brine. Exactly the same is cooked in the cafe "Lira" in the city of Torzhok. In addition to the brine, there are cucumbers and a great variety of smoked meats. The recipe is taken from the book "Georgraffia to Taste with Nika Ganich. Gastronomic Guides.
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First, in 1949, there was the Black Russian, made from vodka and coffee liqueur. In the sixties, they started adding cream, which is how the Russian turned white. Both cocktails have little to do with Russia: they got their name from the vodka. The White Russian is the Dude's favorite drink from The Big Lebowski. The film gave the cocktail new popularity. This recipe is one of the variations on the White Russian, invented by Gustave Tops, head bartender at the Hotel Metropole in Brussels, in honor of Perle Mesta, the US Ambassador to Luxembourg from 1944-1953.
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