Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Parmentier soup is an ode to the simplicity and elegance of French cuisine. Named after Antoine-Augustin Parmentier, the promoter of potatoes in France, this soup has become a symbol of home comfort. Its delicate, velvety texture is achieved through a blend of potatoes, leeks, and cream. The light aroma of sweet leeks harmoniously complements the softness of the potato puree, while butter adds richness to the soup. It is perfect for cool evenings, warming both soul and body. It can be served with crispy croutons or garnished with fresh herbs for a touch of freshness. This classic French recipe is easy to prepare but truly impresses with its exquisite flavor.
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The dish according to this recipe was prepared in our kitchen by Evgeny Dokunin, chef of the Kefi restaurant.
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Parmentier made of meat and potatoes is a refined dish of French cuisine named after Antoine-Augustin Parmentier, who popularized potatoes in France. It combines tender meat stewed with caramelized onions and aromatic broth with velvety mashed potatoes enriched with milk, butter, and parmesan. Baked to a golden crust, this casserole impresses with its rich flavor and delicate texture. Parmentier is perfect for a cozy family dinner or festive table, pairing wonderfully with a glass of red wine and fresh salad. Its softness and depth of flavor provide true gastronomic pleasure, while the simple cooking process makes it accessible even for novice cooks.
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This recipe uses the Tefal Optigrill and its roasting attachment.
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Once upon a time there was a duck and it ended up on the holiday table. The legs were made into confit, the breast into a salad, and maybe the whole bird was perfectly browned in the oven. Whatever the bird's fate, something of it was definitely left over - an arkas with the remains of the meat. And here's a way to use it wisely. Parmentier was invented by the French, who, as we know, won't let even a crumb go to waste at the table. To extract all the best from the bird's meat and bones, sweet and sour apples, vegetables and red wine are added to it during stewing . And the duck filling is packed in a coat of mashed potatoes. But if you have baked or boiled potatoes left over from the night, they will also work for parmentier.
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Biscay soup with chestnuts is an exquisite dish of Spanish cuisine, rooted in the Basque region. Its rich and delicate flavor unfolds through the combination of sweet chestnuts, aromatic bacon, and creamy texture. A light hint of cognac and white wine adds depth to the taste, while cream makes it velvety. This soup is often served in cold weather, warming and delighting with its refined flavor. In Spanish restaurants, it can be found as a festive or seasonal dish but is also perfect for cozy home meals. The garnish of fried bacon and nuts highlights the textural contrasts and makes it even richer and more appetizing.
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Archbishop's fish soup is a noble dish with a rich history rooted in ancient Russian traditions. This soup, made from chicken broth with tender cod fillet, combines depth of flavor and nutrition. The light aroma of bay leaf and pepper harmoniously complements the rich broth, while vodka added at the end of cooking gives the dish special clarity and richness. Potatoes and sautéed vegetables make the soup heartier, while fresh dill adds freshness. This dish is perfect for cozy gatherings and true gastronomic enjoyment, revealing all the subtleties of Russian cuisine.
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British onion soup is a cozy dish filled with the deep caramel sweetness of onions, delicate herbal notes of thyme and bay leaf, and the warm aroma of cider. This soup has its roots in English culinary traditions where simplicity and rich flavor go hand in hand. Onions slowly cooked to softness reveal their natural sugars, giving the dish a rich taste. Crispy pieces of white bread baked with aromatic cheddar add texture and an appetizing cheesy crust. Served hot and garnished with fresh parsley, this soup is perfect for cool evenings when you want to warm up and enjoy the comfort of home cooking.
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Cabbage soup with meatballs is a cozy and hearty dish of Russian cuisine that embodies the traditions of home cooking. This soup combines tender meatballs with a rich vegetable broth where cabbage, carrots, and potatoes create a harmony of flavors. Bay leaves and allspice add aroma while tomato sauce gives a slight tanginess, enriching the taste. Cabbage soup with meatballs is the perfect dish for cold days, warming and satisfying hunger. It is served with sour cream and fresh herbs for added softness and freshness. Historically, cabbage soup was a staple food for the Russian people, cooked in an oven and becoming even tastier when infused. This recipe is a true homage to traditions that unites simplicity of ingredients with deep, rich flavor.
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Aigo-bulido, one of the best soups in the world, where garlic plays an important role. Originally from Provence - if you translate the name from Provencal, you get ordinary "boiling water". Because the recipe is as simple as water.
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Milk soup with vermicelli has a bad reputation, but it's not the combination itself, but the foam that kindergarten cooks were too lazy to remove. Try making it yourself: in fact, the combination of milk and vermicelli gives a wonderful tenderness. The main thing is to remember to remove the foam, and at the end add a piece of butter: it will make the soup taste richer.
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Armenian soup has saved many people from hangovers. It can be made thinner, but we like it thick like porridge.
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Leberknödelzuppe! Or in Russian - soup with liver dumpling. A decent one. A Bavarian classic.
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Sopa de Lima is an excellent Yucatan soup with lime. With a long, pre-Columbian history.
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Caldo de papa, an excellent potato soup originally from Latin America, the birthplace of potatoes. It is loved in Mexico, Ecuador, Colombia - and it is also very suitable for Russia, despite the presence of avocado, a wild soup ingredient for us.
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