Recipe Catalog
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Poltava-style borscht with goose is a true culinary masterpiece of Ukrainian cuisine that combines the rich flavor of goose, the sweetness of beets, and the intense aroma of spices. This recipe originates from the Poltava region, known for its traditional dishes where goose symbolizes festive feasts. The broth made from goose meat gives the borscht a special depth of flavor, while stewed beets with vinegar and tomato add a characteristic sweet-sour note. Lightly frying carrots and onions highlights the richness of flavors, while cabbage and potatoes make the dish hearty. It is best served with thick sour cream and fresh herbs that soften its richness and make it even more delicate. This dish not only warms but also transports you to an atmosphere of coziness and home warmth.
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Poltava borscht is cooked in duck broth. You can replace the duck with a goose or chicken, but then it would be a stretch to call it Poltava borscht. For greater authenticity, use buckwheat flour for dumplings.
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Poltava borscht is a soulful dish of Ukrainian cuisine, filled with the aromas of smoked ribs and fresh vegetables. Its rich flavor is achieved through the long simmering of meat broth with fried vegetables, among which beets give the borscht its signature ruby hue and sweet notes. Lemon juice and tomato paste add a tangy acidity, while fresh garlic and black pepper provide a mild spiciness. This borscht is traditionally served with a spoonful of thick sour cream, crispy cracklings, and fragrant herbs. Historically, Poltava borscht is hearty due to the smoked meat, making it especially warming in cold weather. This dish is perfect for cozy family meals and gathers loved ones around the table, filling the home with warmth and the aroma of true home cooking.
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Homemade goose in pots is a classic dish of European cuisine that embodies the warmth and comfort of home. The rich-flavored goose is first fried to a golden crust and then simmered in clay pots with potatoes infused with the aroma of melted butter and sautéed onions. Mayonnaise adds tenderness and a slight tanginess, while dill freshens the composition. The clay pots allow the meat to retain its juiciness and the ingredients to unite in a harmonious flavor symphony. This dish is perfect for leisurely family dinners or festive gatherings when you want to impress guests with something traditional yet special.
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Terrine of goose and liver in the hunter's style is a true work of gastronomic art inspired by the traditions of hunters and cooks in Europe. Its rich flavor unfolds in the combination of tender goose meat and two types of liver, enriched with the aromas of spices and fine cognac. Bacon adds richness to the dish, while orange slices provide a subtle citrus note that refreshes and highlights the complexity of taste. The terrine is baked slowly to allow the ingredients to fully meld together, creating a harmonious texture. Perfect for festive tables or cozy gastronomic evenings, this terrine impresses with its depth and sophistication. It can be served as a standalone dish, sliced neatly, or paired with bread and light sauces for ideal gastronomic enjoyment.
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Borscht with mushroom 'ears' is a traditional dish of Lithuanian cuisine that combines the rich flavor of beet borscht with delicate mushroom dumplings. Its origins date back centuries when mushrooms were an accessible and valuable part of the diet. Thick broth, aromatic dried mushrooms, and fresh vegetables create a layered taste where sweet notes of beetroot intertwine with the slight acidity of vinegar and the richness of meat broth. The 'ears'—miniature dumplings filled with mushrooms—are added to the borscht before serving. This soup is traditionally served with sour cream and chopped herbs, making it especially soft and harmonious. Borscht with 'ears' is a cozy, warming dish perfect for cold evenings that brings families together at the table.
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Lithuanian-style borscht with smoked pork belly is a hearty and aromatic dish rooted in the ancient culinary traditions of Lithuania. The base of the borscht is a rich broth made from smoked pork belly, giving it a deep, rich flavor with subtle smoky notes. Pickled beets add a pleasant tang, complementing the sweetness of carrots and the richness of onions. Whole boiled potatoes harmoniously complete the composition, providing a tender texture to the dish. Served with sour cream and fresh herbs, this borscht is truly cozy and warming. An ideal option for cold days, it pairs excellently with rye bread and can become the centerpiece of a family lunch.
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Borscht with chicken, beef, and tongue homemade style is a rich and aromatic dish of Russian cuisine that combines the depth of traditional borscht flavor with the tenderness of meat assortment. Its origins trace back to home gatherings where each hostess aimed to make borscht heartier and richer in taste. The combination of three types of meat—beef, chicken, and tongue—results in a strong and flavorful broth, while beets give the borscht its characteristic ruby color and pleasant sweetness. Vegetables sautéed in vegetable oil add depth to the flavor, and garlic notes enhance its spiciness. It is recommended to serve the dish with sour cream and herbs, complementing it with homemade pampushki or rye croutons rubbed with garlic for an even cozier and warming experience.
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Borscht according to the recipe of Valeria Olegovna from Mariupol
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A quiet, calm recipe that requires two types of cabbage: raw and pickled. Recipe by Alena Solodovichenko, chef of "Dr. Zhivago.
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The recipe is taken from the book "Ural cuisine.
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Dumplings are easy to confuse with dumplings - both are found in soups. But dumplings are also eaten without broth, for example, simply fried with lard, as in our recipe.
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Poltava dumplings with meat are a classic dish of Ukrainian cuisine that embodies the traditions of home cooking. Originating from Poltava region, it is famous for its simplicity and incredible taste. Fluffy steamed dumplings made from tender dough have a softness and airiness. Combined with juicy minced meat stewed with onions, carrots, and spices, they create a harmonious and rich flavor that warms and brings comfort. Dumplings pair well not only with meat but can also be served with various sauces or sour cream. This dish is perfect for a family dinner, reminding of the warm atmosphere of a Ukrainian home where food is prepared with love and care.
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Pörkölt is one of the most iconic dishes of Hungarian cuisine, consisting of juicy stewed meat with aromatic spices and vegetables. The origins of this dish date back centuries when Hungarian shepherds cooked it over an open fire using simple ingredients available in the plains. The taste of pörkölt is rich and slightly spicy due to paprika, while the addition of fresh tomatoes and green peppers gives it a pleasant tanginess and freshness. It is usually served with dumplings, potatoes, or rice, making it hearty and warming. This dish is perfect for family dinners, and its rich flavor with a hint of spiciness and tender meat texture turns every meal into a true gastronomic delight.
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Gooseberry air pie is a true masterpiece of German cuisine, combining the tenderness of the dough with the refreshing tartness of ripe berries. Historically, gooseberries were widely used in German baking due to their vibrant flavor profile. This pie enchants with a delicate vanilla aroma and a melt-in-your-mouth texture. The crumbly dough enveloping the juicy berries creates a harmony of sweetness and freshness. Serving it with fruit juice enhances its refreshing effect, making this dessert an ideal choice for summer evenings. This pie is perfect for family tea gatherings, adding a warm atmosphere of home comfort and traditional German hospitality.
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