Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Russian forshmak is an exquisite version of the classic Jewish dish infused with Russian culinary traditions. Herring, muksun, and omul create a rich, layered flavor with a slight saltiness complemented by sweet notes of baked apples and floral honey. White bread soaked in cream gives the texture a delicate and airy quality, while quail egg and green onion add sophistication. Historically, forshmak was a symbol of home comfort in Jewish families and was served as an appetizer at festive tables. In the Russian version, it gains special depth from the use of Borodinsky bread, giving the dish a rich rye hue. It can be served as an elegant treat or a cozy snack that pairs perfectly with traditional drinks and heartfelt conversations.
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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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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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Herring forshmak is a classic dish of Jewish cuisine that captivates with its rich texture and flavor. Its roots go back to the distant past when poor Jewish families in Eastern Europe tried to use available ingredients to create tasty and hearty dishes. Salted herring mixed with onions, breadcrumbs, eggs, and aromatic spices turns into a delicate and airy paste. The light spiciness of pepper and the silky texture of oil make it an ideal complement to crispy bread or toast. Forshmak can be served as an independent appetizer or used as a base for appetizing sandwiches. Its rich, salty-sweet taste unfolds gradually, leaving a pleasant aftertaste and a desire for more.
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Mackerel forshmak is a traditional Jewish dish rich in flavor and history. Originally made from herring, variations like Ella Olkha's recipe have emerged over time. Mackerel adds softness and richness to it. Boiled potatoes and eggs complement the delicate texture, while fried onions with oil add sweet, caramelized notes. The dish is hearty, slightly salty, with a creamy taste. It can be served as a cold appetizer on slices of bread, at festive tables, or simply as a homemade delicacy. Forshmak keeps well in the fridge and becomes even tastier when it sits for a while, revealing depth of flavor. This dish is part of cultural heritage that unites generations around cozy meals.
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Sandwiches with forshmak and apple are a harmony of flavors and textures wrapped in crispy bread. Forshmak, a traditional Jewish dish, combines the tenderness of herring, butter, and eggs with the refreshing tartness of green apple. Such a sandwich is not just a snack but a small gastronomic adventure: rich, spicy, with a light fruity note. Perfect for a cozy breakfast or an original treat at a buffet. The taste unfolds gradually, starting with the delicate pâté and finishing with the refreshing hint of apple. White bread toasted to a light crunch adds textural harmony, making each bite rich and balanced. This sandwich exemplifies how simple ingredients can create complex and multifaceted flavors, leaving a pleasant aftertaste and a desire for more.
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Recipe from the Moscow restaurant "Babel".
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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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The 'Russian' stew in a pot is a true embodiment of traditional Russian cuisine, where the warmth of home combines with the rich flavors of rural products. This dish dates back to ancient recipes when baking in clay pots preserved the juiciness of meat and the aroma of spices. Tender pork infused with onions and spices gains a rich flavor, while potatoes baked under a golden cheese crust add softness and tenderness to the dish. The sour cream sauce adds a creamy texture, and herbs finish the composition with fresh notes. Such stew is perfect for cozy family dinners, especially on cold evenings when one wants to warm up with the aroma of baked meat and potatoes.
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Fish fillet stewed with potatoes in Russian style is a cozy dish of Russian cuisine that embodies the traditions of home cooking. The tender fish fillet absorbs the aromas of sautéed onions and carrots, harmonizing with soft pieces of potato. Cream gives the dish a velvety texture, making it especially delicate. The dish recalls ancient Russian recipes where ingredients were stewed in clay pots, preserving all flavor nuances. It is perfect for a family dinner, warming the soul and creating an atmosphere of comfort. The simplicity of the ingredients combines with a rich, intense flavor that unfolds with each bite. This is a true gastronomic story rooted in the traditions of Russian village cuisine.
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Ham rolls with Russian salad and jelly are a refined dish that combines the tenderness of meat flavor with the refreshing texture of jelly. This recipe draws inspiration from Russian culinary tradition, where the classic 'Olivier' meets elegant presentation. The ham gently wraps around a creamy salad of potatoes, carrots, and mayonnaise, creating a harmony of textures. The gelatinous shell not only adds visual appeal but also highlights the freshness of the components. This snack masterpiece is perfect for festive tables, surprising guests with its originality. Served chilled, it is especially enjoyable on warm days. A garnish of crispy lettuce and juicy tomato adds freshness and balance, completing the culinary delight.
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Tomatoes with Russian salad are an elegant interpretation of the classic Olivier, enriched with the freshness of tomatoes. This recipe embodies the traditions of Russian cuisine, where simplicity of ingredients meets rich flavor. Tender potatoes and carrots soaked in mayonnaise create a soft creamy texture, while sweet green peas add freshness. The hollowed-out flesh of the tomatoes turns them into natural 'cups', giving the dish a special aesthetic appeal. Served on crispy lettuce leaves, this salad becomes a true centerpiece on the table, perfectly complementing meat or fish dishes. Its lightness, richness, and balance of flavors make it ideal for festive dinners or summer gatherings outdoors.
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Small Russian pancakes with kefir are a simple and cozy dish of Russian cuisine, rooted in traditional village gastronomy. It embodies the warmth of home and rich flavor nuances. Grated potatoes create a tender texture, while onions add a slight spiciness. Kefir makes the dough airy, and eggs and flour help maintain shape. The pancakes are fried until golden brown, acquiring an appetizing aroma and crispy surface. This versatile dish is served with sour cream, herbs or mushroom sauce and is sometimes enjoyed cold as well. Perfect for breakfast or a hearty dinner, filling the home with the aromas of a cozy family gathering.
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Beef Rossini in Russian style is an exquisite blend of French classic with Russian notes. The dish's base is tender beef fillet seared to a golden crust, paired with foie gras for a velvety and deep flavor. Baked potatoes infused with thyme and garlic complement the rich texture, while a creamy sauce made from red wine and beef broth completes the composition. This dish highlights the harmony of high gastronomy and home comfort, embodying the culinary art of two cultures. Truffle oil adds a refined aroma, while sour cream provides a slight tanginess, creating a balance of flavors. Perfect for a festive dinner or special occasion, it fills the evening with an atmosphere of luxury and taste enjoyment.
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The cocktail 'Black Russian' is an elegant and mysterious drink that emerged in 1949 thanks to Belgian bartender Gustave Tops. The name reflects the combination of strong vodka associated with Russia and the rich coffee liqueur Kahlua, giving the drink a velvety sweetness. Its simplicity makes it perfect for retro-style evenings, while the harmony of flavors makes it an indispensable choice for lovers of exquisite aperitifs. Strong yet refined, the 'Black Russian' reveals notes of coffee and caramel, leaving a warm and rich aftertaste. Served in a classic old-fashioned glass with ice, it is both refreshing and sensual. An essential cocktail for those who appreciate concise elegance.
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