Recipe Catalog

Spinach and sorrel cream soup with avocado is a delicate, velvety dish that reflects European culinary traditions by combining the freshness of greens with the rich texture of avocado. Spinach and sorrel give the soup a refreshing sweet-sour note, while garlic adds spiciness. Avocado makes the consistency particularly smooth and rich, turning each spoonful into a delight. This soup is not only aesthetically pleasing due to its rich green color but also extremely healthy, packed with vitamins and antioxidants. Serving it with arugula or parsley adds a fresh herbal touch, making it an ideal option for a light lunch or dinner.

Recipe from Tizian Casilio, brand chef of the Scrocchiarella cafe.

Sorrel soup with rice, sour cream, and eggs is a traditional Russian dish filled with freshness and soft creamy notes. Historically, sorrel soup was considered a spring treat when nature awakened and young greens appeared on tables. This recipe combines simple yet nutritious ingredients: tender meat broth, soft pieces of potatoes and carrots, aromatic onions, and rice that adds lightness to the soup. Eggs separated into whites and yolks add textural variety – the whites provide elasticity while the yolks mixed with sour cream give the soup a velvety thickness. Fresh sorrel finishes it off with a light tanginess along with aromatic green onions. This soup not only satisfies but also provides a sense of homey comfort, remaining one of the favorite dishes of Russian cuisine.

Sorrel cream soup is a refined dish of Russian cuisine rooted in ancient traditions of using seasonal products. Its fresh, slightly sour taste of sorrel harmonizes with the cream's tenderness and the depth of chicken broth. Historically, sorrel was available in spring and summer when it added pleasant coolness and lightness to dishes. This soup not only warms but also refreshes, making it an excellent option for both everyday lunch and festive tables. Its velvety texture and rich flavor make it a perfect complement to rye bread or fresh herbs. Such a dish is especially valued for its nutritional properties and ability to energize while remaining light. It cooks quickly but leaves vivid gastronomic impressions worthy of the most discerning gourmets.

Sorrel cream soup is an elegant reinterpretation of traditional green borscht, where the delicate taste of sorrel harmoniously blends with the rich texture of cream soup. This European recipe has its roots in rural cuisine, where sorrel has long been used to add a refreshing tang to dishes. With a combination of greens, vegetables, and creamy softness, the cream soup acquires a subtle aroma of spring and a rich flavor with a slight acidity. They warm you up and provide a sense of coziness, especially on cool days. Served with half a boiled egg and a spoonful of mayonnaise that complement the dish with velvety notes. Perfect for both a light lunch and festive tables where delicate textures and refined flavors are appreciated.