Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Volga chicken pie with fish is a remarkable blend of Russian culinary tradition and Volga flavor. This pie, rooted in ancient Russian feasts, was traditionally prepared for festive occasions, symbolizing abundance and hospitality. The tender sour cream dough, soft white fish, juicy potato slices, and aromatic onion create a harmony of flavors: the delicacy of the fish is highlighted by the creaminess of the dough while the potato adds heartiness. Mineral water makes the filling especially juicy, and the golden crust brushed with quail egg gives the pie an appetizing appearance. This chicken pie is served hot to maintain its crispy texture and is complemented with sour cream or a light sauce. It is perfect for family dinners and festive gatherings, offering warmth and the taste of true home cooking.
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In the Tver restaurant "Pinot grigio, wine and sea" they recommend marinating pike perch in a mixture of vegetable oil, salt, pepper and paprika, and then baking it in the oven. Serve, of course, with potatoes, as well as beurre blanc sauce and , a fashionable trend, avocado mousse.
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120
This recipe from the Saratov restaurant Soho has a lot of ingredients, but don't be scared, a good half is needed to make homemade mustard. Another quarter is for the spicy Spanish tomato sauce romesco. The method for preparing catfish is simple. The fish is first salted in brine (saline solution), this method is good for its infallibility - the catfish itself, without outside help, will take as much as it needs. In the restaurant, the fish is cooked in a coal oven, but you can use the oven.
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Kurnik is a traditional pie with a rich filling that has roots in Russian cuisine. It is called the 'tsar's pie' as it was prepared for festive occasions in ancient times. This pie impresses with its multilayered structure: tender dough conceals juicy pieces of chicken soaked in white sauce, fragrant rice porridge with eggs and herbs, as well as delicate white mushrooms. The creamy texture of the dough combined with the rich flavors of the filling creates harmony where each detail complements the other. Kurnik is perfect for a cozy family dinner or a festive feast. It is served hot, allowing all the flavor nuances to unfold, and its heartiness makes it a true centerpiece of the table.
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Kurnik with potatoes and chicken is a traditional Russian pie that has long been served at festive tables. Its name comes from the word 'kurnik,' meaning chicken pie. The tender yeast dough soaked in butter encases a juicy filling of chicken fillet and potatoes, giving the dish remarkable tenderness and richness. A light aroma of fried onions complements the flavor, creating harmony among the ingredients. Kurnik is perfect for family dinners and celebrations; it is served hot with a golden crust and pairs well with various sauces and herbs. It is not just a dish but a part of Russian culinary history embodying hospitality and coziness.
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Kurnik is a traditional Russian pie, a symbol of home comfort and celebration. Its roots go back centuries when it was an essential attribute of wedding festivities and other significant events. This pie combines the tenderness of chicken meat, the light sweetness of carrots, and the richness of buttery dough made with beer. The crispy crust adorned with braids gives it an exquisite appearance, while the aroma of sour cream sauce permeates the filling, making it especially juicy. Kurnik is perfect as a main dish for family gatherings; it's convenient to serve in portions, delighting guests with a hearty and tasty treat. This pie is not just food but a connection between generations reflecting the warmth and richness of Russian cuisine.
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Pirozhki-kurniki are a traditional Russian dish that combines tender dough and juicy meat filling. Historically, kurniki were made for holidays and weddings, symbolizing prosperity and abundance. In this version, they are presented in a miniature format convenient for serving. The sour cream dough is soft and airy, while the filling of chicken fillet, potatoes, and onions reveals a harmony of flavors and aromas. Kurniki are baked to a golden crust, becoming appetizing and crispy. They can be served as a standalone dish or as an accompaniment to soups and tea, enjoying the cozy taste of Russian cuisine.
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Kurnik is a traditional Russian pie symbolizing family warmth and festive gatherings. Its history dates back centuries when it was an integral part of wedding feasts. This recipe combines three fillings: tender chicken, fragrant mushrooms, and nutritious rice, each covered with thin pancakes that give the pie a special layered texture. The dough is airy and crispy, framing the filling and creating a harmony of flavors – from creamy tenderness to the light spiciness of fresh herbs. The pie is baked to a golden crust and acquires a rich, appetizing aroma. Kurnik is perfect for a cozy family dinner or a festive table; its taste is especially enhanced when paired with fresh herbs or sour cream sauce.
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Kurniki with potatoes is a traditional Russian dish with deep roots in folk celebrations and family gatherings. These small pies made of tender dough with a juicy filling of chicken, potatoes, and onions delight with their rich taste and the aroma of home comfort. The crispy dough combined with juicy meat and soft vegetables creates a harmonious dish perfect for both festive tables and cozy family dinners. The feature of kurniki is their convenient size, allowing them to be served as a portioned snack or main course. They are baked to a golden crust, revealing the full palette of flavors and aromas. They pair wonderfully with homemade sauces, sour cream, or fresh herbs.
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Initially, the kurnik was a ritual wedding pie. But over time, the technology of its baking became simpler (instead of 12 ritual layers, 4-5 could be used), and the kurnik entered the menu of tea houses and taverns. This pie is always unsweetened, multi-tiered, where different layers-fillings are separated from each other by pancakes. Most often, the kurnik is filled, as the name suggests, with chicken, rice and mushrooms. In fact, you get a whole lunch of three or four dishes, enclosed under a cap and 3 of dough.
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Another union of chicken and mushroom
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A hearty pie that contains not only chicken but also rice and mushrooms. Recipe by Elena Kapitonova, chef at the Zavidovskie Produkty farm.
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120
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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120
Lohikeitto is a gem of Finnish cuisine, a warming and tender soup with red fish. Its history roots in northern traditions where fish has always been a staple. The taste of Lohikeitto is a harmony of creamy softness, subtle thyme and dill aroma, complemented by rich fish broth. Potatoes add thickness and nourishment to the soup, while butter finishes the composition with silkiness. Served hot with rye bread, it offers comfort and warmth even on the coldest days. Lohikeitto is the perfect choice for those who appreciate simplicity and sophistication at the same time.
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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