Recipe Catalog
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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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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
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Stuffed zucchini with mushrooms is a vibrant embodiment of Russian cuisine, combining simplicity and sophistication. Tender young zucchinis filled with a fragrant mixture of champignons, sautéed onions, and boiled rice acquire an surprisingly harmonious taste. Baking under a sour cream and egg mixture adds a creamy texture and appetizing golden crust to the dish. This dish not only delights gastronomic senses but also symbolizes the traditions of home cooking where vegetables and mushrooms hold an esteemed place. It can be served as a standalone dish or as a side to meat delicacies. The ease of preparation makes it a wonderful choice for family dinners and cozy gatherings with loved ones.
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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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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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Olivier in the old Moscow style is an elegant and refined version of the legendary Russian salad, rooted in the 19th century when French chef Lucien Olivier created it for the Moscow restaurant 'Hermitage'. This version uses tender crab meat instead of traditional sausage, adding a noble sea flavor to the classic recipe. The taste of the salad is a harmonious blend of fresh pickles, sweet carrots, tender potatoes and eggs, along with the spiciness of green onions. Green peas add softness and lightness to the salad, while mayonnaise envelops the ingredients, creating a perfect consistency. This salad is suitable for festive dinners and holiday tables, bringing a touch of aristocracy and history from old Moscow.
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The recipe is taken from the book "Ural Cuisine.
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Vinaigrette in Russian style is a true embodiment of Russian cuisine, a simple yet remarkably harmonious dish. Its history goes back centuries when the combination of available vegetables and mushrooms became the foundation of nutrition in Russia. The main ingredient - beetroot - gives the salad a rich ruby color and sweet taste that perfectly contrasts with the spiciness of pickled cucumbers and aromatic mushrooms. The dressing made from vegetable oil, vinegar, and mustard highlights the flavor palette while adding a slight sharpness. This salad is not only beautiful on a festive table but also great for everyday meals as it is nutritious and healthy. It can be served as an independent dish or as a side to meat and fish, with the variety of textures making each bite unique.
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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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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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Dessert rolls with persimmon and apples in Russian style are a harmonious combination of tender pancakes, airy cottage cheese, and sweet, juicy fruits. Persimmon adds exotic softness to the dish while apples provide a pleasant tartness. All of this is topped with a velvety chocolate sauce that makes the flavor truly festive. This dessert references the Russian tradition of using pancakes in sweet dishes but has modern notes with its fruity filling. It is suitable for both cozy family tea gatherings and exquisite dinner finishes. The light sweetness of the cottage cheese and sour cream creates a balance between richness and freshness, while the roll shape makes it convenient for serving and aesthetically pleasing on the plate. Each piece is a small culinary delight that brings warmth and comfort.
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Beef kidneys with stewed potatoes in Russian style is a hearty and aromatic dish rooted in traditional Russian cuisine. In ancient times, offal was often used in hot dishes as it provided rich flavor and unusual texture. Boiled kidneys become tender, and subsequent frying with onions and spices reveals their rich meaty aroma. Potatoes, carrots, and pickles add balance, creating a pleasant harmony of flavors: from the slight tang of pickles to the soft sweetness of vegetables. The tomato-sour cream sauce makes the dish especially juicy, while bay leaves and spices add a traditional spicy note. This dish is served hot, generously sprinkled with fresh herbs and accompanied by a slice of lemon that can be added for a touch of citrus freshness if desired.
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Vinaigrette with pickled cucumber is a classic dish of Russian cuisine, known for its refreshing sweet-and-sour notes and rich vegetable flavor. Its history dates back to the 19th century when salads with pickled ingredients became popular among various social classes. In this version of the traditional vinaigrette, the pickled cucumber plays a key role by adding zest and pleasant crunch to the dish. The combination of beets, potatoes, carrots, and onions creates a harmony of sweet and earthy tones, while the balsamic dressing adds a refined tanginess. Vinaigrette works well as a standalone dish or side and pairs perfectly with meat and fish dishes. It is often prepared for festive gatherings and cozy family dinners as it is not only tasty but also nutritious.
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