Nutritionists warn: in our climate, in bitter frosts, in no case should you neglect thick and hot soup. It not only warms and saturates well, but also restores water balance, which is very important in cold weather. Soup will prevent many diseases: gastritis, colitis, cholecystitis, all those diseases that can occur due to fast dry food.

In winter, we cook special soups - fatty ones, in meat, chicken or fish broth. Such a soup is very high in calories, which is exactly what is required in winter, when a very large amount of energy is spent on heating the body and maintaining the ability to work. In addition, it is high in protein, and often cheese, milk or cream is also added to soups, precisely in order to increase the protein value of the soup. You cannot do without protein in winter, it is responsible for heat exchange, efficiency and good mood.

But if there is soup in the middle of the day, and not at night, then you can not be afraid to get fat, since there are a lot of seasonal vegetables in soups: cabbage, beets, carrots, celery, leeks, which take a long time to digest, and often for their digestion all the extra calories are wasted. The liquid contained in soups helps to improve metabolism, and even regulate blood pressure.

Soups are both digestible and much easier and better than buns. Nutritionists recommend even those who want to lose weight to eat a bowl of soup every day, not only in vegetable, but also in meat and fish broth. Such a soup will give a lot of strength, warm, and the feeling of satiety will remain until the evening. There is even a special soup diet, during which losing weight does not freeze and does not feel weakness and dizziness, all those "delights" that await those sitting on other "dry" diets.

Since the soup needs to be eaten every day, we have selected several recipes for you for each day of the week. They are all different, but delicious, nutritious and healthy.

Monday

Bread soup

Bread soup. From the book by Nika Belotserkovskaya "Gastronomic recipes" Photo: illustration from the book

From the book by Nika Belotserkovskaya "Gastronomic recipes"

Servings: 10

• 500 g smoked brisket
• 2 baguettes
• 2 l broth
• 500 ml milk
• 100 g butter
• 2 tbsp. l. mustard
• 2 tbsp. l. balsamic vinegar
• Sea salt
• Ground black pepper

Step 1. Caramelize the brisket well in a piece (fry until golden brown) in a saucepan on all sides, drain off excess fat, pour in hot broth or water. First, simmer over high heat for 10 minutes, then cover, reduce heat and cook for at least another 30 minutes.

Step 2. Cut the baguette and brown the slices in the oven.

Step 3. Remove the pan from the heat, remove the loin from the broth, put the croutons there.

Step 4. Pour in boiling milk, cover, let the croutons swell for 10 minutes. If you want the soup to be completely creamy, drain some of the liquid.

Step 5... Add mustard, oil, balsamic vinegar (or a little lemon juice instead) to the soup. Beat with a blender. Season with salt and pepper.

Step 6. Serve with croutons, and serve separately with mustard.

Tuesday

Winter soup with vegetables and bacon

Winter soup with vegetables and bacon. Photo: www.globallookpress.com

• 200 g bacon
• 500 g frozen Brussels sprouts
• 100 g celery root
• 2 parsnip roots
• 3 onions
• 1 carrot
• 2 cloves of garlic
• 2 sprigs of thyme
• 1 dried chili pepper
• 2 tbsp olive oil
• Salt and black pepper to taste

Step 1. Peel the carrots and celery root and cut into large pieces. 1 onion, without peeling, cut into 4 parts. Bake all this a little in a dry frying pan (10 minutes).

Step 2. Boil 3 liters of water in a saucepan, add vegetables cook for about 30 minutes.

Step 3. Cut the parsnip root into cubes, peel and dice 2 onions, chop the bacon into rectangular slices, finely chop the garlic.

Step 4. Heat the olive oil in a frying pan and fry the onions, garlic, parsnips and bacon in it. Then add thyme and chili (remove after 5 minutes).

Step 5... Transfer the fried vegetables with bacon to the strained vegetable broth, bring to a boil and cook for 15 minutes.

Step 6... Without defrosting Brussels sprouts, throw into the soup and cook until tender. Season with salt and pepper 5 minutes before the end of cooking.

Wednesday (fasting day)

Raw food winter soup

Winter soup for raw foodists. Photo: www.globallookpress.com

• 6 celery stalks
• 2 carrots
• 1 bell pepper
• 2 cloves of garlic
• 4 tablespoons peeled seeds
• Juice of half a lemon
• 3 tbsp raw-pressed butter
• 1 bunch of greens

Step 1. Pour boiling water over celery stalks and peppers, peel carrots.

Step 2... Coarsely chop everything and put in a blender, pour water to cover the vegetables. Break through.

Step 3... Pour the seeds over with boiling water, put them in a blender, squeeze the lemon juice there, squeeze out the garlic, salt. Punch through everything until smooth.

Step 4. Serve with herbs.

Thursday

Cheese soup

Cheese soup. Photo: www.globallookpress.com

• 2 chicken legs
• 2 onions
• 2 large stalks of leeks
• 0.5 celery root
• 1 carrot
• 3-4 fresh mushrooms
• 200 g processed cheese
• Salt and pepper to taste
• Greens

Step 1. Boil the chicken. Throw 1 onion, 1 peeled carrot into the broth. Cook for about 1 hour. Then strain the broth, discard the onion, cut the carrots into slices, remove the meat from the bones and cut into small pieces.

Step 2. Peel the onion, cut into rings and fry. Chop mushrooms, celery, then leeks to the onion. Simmer vegetables for about 15 minutes.

Step 3. Pour the vegetables with hot broth, grate the cheese on a coarse grater (if possible), or simply put it in a saucepan, stirring to dissolve.

Step 4... Salt and pepper, hold on low heat for another 10 minutes. Turn off, serve with herbs.

Friday

Corn soup

Corn soup. Photo: www.globallookpress.com

• 400 g frozen corn
• 2 tbsp butter
• 4 chicken wings
• 2 eggs
• 100 g cheese
• Salt and pepper to taste

Step 1. Defrost the corn, fry in butter.

Step 2. Cover with water, put chicken wings in a saucepan, cook until tender for about 20 minutes.

Step 3. Remove the wings and beat the soup in a blender.

Step 4. Bring to a boil, pour the beaten eggs into the soup, add grated cheese, season with salt and pepper.

Saturday

Fish hodgepodge

Fish hodgepodge. Photo: www.globallookpress.com

• 500 g fresh fish fillet (you can take any river and sea fish)
• 250 g fillet of smoked and salted fish (excluding herring)
• 2 onions
• 3 tbsp. l. tomato paste
• 150 g pickled cucumbers
• 50 g vegetable oil
• 10 peppercorns
• 2-3 bay leaves
• 6-12 olives
• 6 lemon slices
• Greens

Step 1. Cut fresh and salted fish into slices. This must be done separately.

Step 2. Peel the onion and chop finely. Fry in vegetable oil. When the onion acquires a golden color, add tomato paste to it, heat it for another 2 minutes.

Step 3. Cut the cucumbers into small cubes. Let the brine drain. Add to onions and pasta and sauté quickly.

Step 4. Pour fresh fish with 2 liters of water or fish broth, add bay leaf and pepper, bring to a boil, remove foam, wait five minutes and add smoked fish. Bring to a boil, remove foam, cook for 2 minutes.

Step 5. Add onion, tomato and cucumber to the soup. Cook for 5-7 minutes. Then add salt if necessary. Bring to a boil again. Remove from heat. Sprinkle with herbs. Cover and leave for 15 minutes.

Step 6. Throw a slice of lemon and 1-2 olives into each plate. Pour the hodgepodge, serve.

Sunday

Pea soup

Pea soup. Photo: www.globallookpress.com

• 1 cup peas
• 1 kg of beef
• 300 g hot smoked pork ribs
• 4 liters of cold water
• Black peppercorns
• 3 potatoes
• 2 tbsp butter
• 2 onions
• 2 tbsp tomato paste or 2 tomatoes
• 2 carrots

Step 1. Soak peas overnight.

Step 2. Rinse the meat, cut into large pieces, add cold water and put on high heat. Throw in a few peppercorns. Bring to a boil, remove the foam, cook over low heat for at least an hour.

Step 3... Add ribs. And next to them are diced potatoes. As soon as the soup boils, add the peas.

Step 4... Saute the onion in butter. Then add tomato paste or grate tomatoes. Fry for 5 minutes.

Step 5. Add carrots grated on a coarse grater to the vegetables. Fry for another 10 minutes over medium heat.

Step 6... Add the stir-fry to the soup if the peas and potatoes are ready. Bring to a boil, turn off the heat, add salt and pepper, if necessary. Let it brew for 15 minutes.

Far Eastern sockeye salmon with baked beetroot, veal tails jellied meat and lemon chicken with persimmon - in early December, Moscow restaurants presented their first winter menus.

Ribambelle

Chef Mikhail Kuklenko's signature dishes have been added to the restaurant's special Christmas menu. This is black bread tart with vinaigrette - a bold vision of a classic salad (it is served on a pillow of black bread), and turkey fillet with apple, orange and cinnamon - a whole work of art, decorated with spicy fruits, as well as other dishes incredible in performance and taste. ...

And, of course, the Christmas menu was not complete without the main festive dish - duck with apples, oranges and chestnuts. An impressive portion of poultry, decorated with rosemary, like fragrant needles, will be an excellent option for a company dinner.

Garage

Especially for the onset of the first cold weather, the chef of the Garage cafe Denis Kalmysh has prepared a special menu with an emphasis on Central Asian cuisine. Try milk veal with pumpkin puree and goji berries or udon noodles with grilled salmon, green beans and tofu. Also among the novelties on the menu are Kamchatka crab cutlets with cod, Chinese cabbage and kimchi sauce, smoked salmon with seaweed, stewed celery and parsley, lemon chicken with couscous, artichokes and persimmons.

There is also a vegetarian panini with portobello and eggplant mousse with cilantro, as well as a cucumber and avocado salad with baked apples and yogurt. At the end of the meal, enjoy the desserts created by Denis Kalmysh with his own hands: take a chocolate cake with cherries, rum and marmalade or a cake with blueberries and mascarpone.

Vinaigrette, jellied meat and beef tenderloin medallions - Chips Chef Sergey Kondakov meets winter fully armed. The seasonal offer opens with a New Year classic - herring under a fur coat and veal tails jellied meat, which is boiled for ten hours and served with mustard and Borodino bread croutons. Among the appetizers there are excellent crunchy crackers with duck pate, the main feature here is the champagne jelly.

The hit of salads is a warm mix of vegetables and pieces of fried salmon, seasoned with a sauce based on olive oil, cream, balsamic vinegar and capers. And the bestseller among hot dishes is beef tenderloin medallions with mashed potatoes and Dor Blue sauce.

BeefBar Moscow

At BeefBar Moscow, with the beginning of winter, first of all, the meat line has changed. In addition to Tajima beef (grading 9+) and the first-class Chilean Wagyu, the menu now includes meat from Russian suppliers. Chef Pavel Petukhov decided to opt for Black Angus beef from the Voronezh region. According to the chef, it is this meat that meets the high international standards set by BeefBar.

In addition to steaks, several new meat dishes appeared on the menu - for example, baked milk goat with artichokes (2690 rubles), medallions of venison with cherries and figs (2100 rubles), Beefbar meat hodgepodge (925 rubles), veal tongue (1300 r.) and a warm salad with quail (950 r.).

As it is

From November 1, the team of the cafe "As is" set off on a new journey through the world of gastronomy. The direction was taken the same, Russian cuisine, but the composition of the team was renewed. Now Alexander Kubrikov is at the helm - for the last 6 years he worked side by side with the "father" of new Russian cuisine - Dmitry Shurshakov. His style is lightness of perception and emphasized simplicity, which he more than compensates for with impeccable performance.

It is worth trying, first of all, a light green salad with slightly salted sockeye salmon and horseradish sauce (450 rubles), torn pasta with the most tender duck breast and foie gras pâté (620 rubles), as well as hot dishes - take baked salmon with a flank of colored cabbage and suluguni sauce (789 rubles) or more than the original sasifan from crab with mashed potatoes, sprat and Far Eastern salad (620 rubles). Soup lovers will find creamy pumpkin soup with scrambled eggs and red fish (320 rubles) and cappuccino made from forest mushrooms (320 rubles). And connoisseurs of meat dishes are addressed to the timeless classics - veal cheeks with mashed potatoes and eggplant caviar (790 rubles).

Il pomodoro

The main gastronomic news of Il Pomodoro is that all the pasta in the restaurant is now made by hand. Thus, lasagne ("Bolognese" or with shrimps), black ravioli with cod (590 rubles), ravioli with veal in truffle sauce (650 rubles), as well as gnocchi with the taste of "Four cheeses" (590 rubles) now can be called "home" in the full sense of the word.

However, Il Pomodoro is famous not only for Italian pasta and pizza. In the new menu, chef Alexey Osmin recommends paying attention to the delicious lamb shank (830 rubles), baked in the oven with vegetable ratatouille, and rich pea cream soup with bacon (410 rubles). Another worthy novelty on the menu is home-style chicken offal (420 rubles): the liver and heart are fried and simmered for a long time in sour cream with onions and potatoes.

Rose bar

Brand chef Kirill Berger also updated the main menu of the Rose Bar for the winter. The gastronomic offer surprises with its vast geography - Kirill Berger has collected hits from different countries of the world, adding to them the author's notes. Discoveries of the new menu include foie gras terrine with fig confit (RUB 550) and shiitake mousse with bourbon jelly (RUB 390). Baked snails (350 rubles) will be a good snack for wine on a cool evening.

Bright and hearty corn soup with chicken (300 rubles) will set the right mood for lunch. In the hot dishes section - the proximity of Chilean sea bass with honey and chili (1650 rubles), ribeye steak with Brussels sprouts (1500 rubles) and naval pasta (400 rubles). At the end of the meal, you should pay tribute to apple charlotte or panna cotta with violet sauce (350 rubles).

White rabbit

While imported products continue to rise in price following the rise in rates, White Rabbit continues to master domestic products. Since the end of autumn, the fish in the restaurant menu has been Russian. The red mullet is brought from Sochi, where the White Rabbit Family literally has its own trade: twice a week, the chef of the Sochi restaurant WRF “Che? Kharcho ”himself goes out to sea for fish. From among his own trophies and a long-nosed garfish, which replaced the sea fox in the tasting set of "Rabbit", the season of which has come to an end. Vladimir Mukhin prepares a salad with grilled eggplant, green beans, yellow sun-dried tomatoes and a fragrant dressing with tarragon oil from small, but much more tender than Mediterranean, red mullets (890 rubles). They are also at the head of hot snacks - on airy mashed potatoes with crispy shallots marinated in Isabella grape wine (410 rubles).

In the Siberian Lena River, muksun is caught exclusively using the ice method - this fatty tasty fish, slightly salted and smoked, can be tasted in White Rabbit in combination with mini-potatoes, sorrel, cucumber and dill oil (510 rubles). Catfish and halibut are from Murmansk. The first one is steamed by Vladimir Mukhin and served under a transparent bell filled with fragrant smoke, with smoked artichokes, sun-dried tomatoes and asparagus (1100 rubles). Halibut is also steamed - first boiled, then lightly fried, on young potatoes with green peas and Thai salad (990 rubles). Among the new hot dishes is Far Eastern sockeye salmon with baked beets - the use of low temperatures leaves them tender and juicy, and creamy horseradish-flavored foam adds a light piquancy (790 rubles).

Cafe michel

A warming winter menu was also presented at Café Michel. It is worth trying Olivier salad with smoked eel, exquisite tuna carpaccio, airy salad with Parma ham and figs, as well as quail with lettuce and tangerine - in combination with a glass of Paul Roger champagne, these dishes will make you escape from the daily hustle and bustle ... Winter dishes are literally a challenge to the gray cold days: to be convinced of this, order veal liver and tender trout fillet with steamed salmon cream, “à la russe” beef or boiled lamb.

Edoko

Soup, salad and trio rolls - in the new Edoko winter menu there are five positions with salmon - the main ingredient of the restaurant's seasonal offer. On the basis of red fish with the addition of wakame seaweed, zucchini, Chinese cabbage and onions, a spicy soup is prepared here (265 rubles). From appetizers, they offer a mix of lettuce leaves with salmon slices fried in tempura, with red onions (395 rubles). As a dressing - sauce based on chaplain's caviar and yuzu droplets.

And finally, rolls. There are three types of them: "Tartar" - with salmon, avocado, cucumber and a mix of lettuce leaves (315 rubles), warm "Spicy salmon" (315 rubles) and roll with baked salmon, cream cheese and spicy sauce with flying fish roe (325 p.).

Red Espresso Bar

Myasnitskaya st., 24/7, bldg. 8; B. Gruzinskaya st., 69

« Coffeemania»

St. Pokrovka, 18/18, p. 3 / 623-97-93

« Caffeine»

Costa coffee

Starbucks

7 delicious recipes.

Traditionally, on Fridays, we compose a ready-made menu for you for a week and calculate the required amount of food for a family of two so that you do not buy too much, but do not stay at the end of the week with an empty refrigerator. All you have to do is print our list and, if necessary, amend other family members based on their appetite.

Read other materials of the rubric " "

Today we have compiled a menu for you for the week from 23 to 29 December. Don't forget that December continues, which will last until January 6th. Have a nice and delicious week!

This week you will need to buy:

Meat and dairy products, fish, eggs:

• Beef 500 g
• Pork 200 g
• Bacon 250 g
• Chicken fillet 500 g
• Cheese 100 g
• Cream cheese or feta 70 g
• Pecorino cheese 100 g
• Parmesan 150 g
• Butter 80 g
• Sour cream 100 g
• Cream 30 g
• Eggs 3 pcs.
• Fish fillet 800 g

Vegetables, fruits and herbs:

• Potatoes 8 pcs.
• Carrots 3 pcs.
• Bow 3 pcs.
• Blue bow 1 pc.
• Parsley root 1 pc.
• Chinese cabbage 1.5 cups
• Broccoli 500 g
• Bulgarian pepper 2 pcs.
• Tomatoes 1 pc.
• Cherry tomatoes 15 pcs.
• Pickled cucumbers 4 pcs.
• Dried mushrooms 100 g
• Garlic 1 head
• Green beans 5 pods
• Greens 2 bunches
• Mandarin 1 pc.

Grocery:

• Wheat flour 200 g
• Rye flour 450 g
• Spaghetti 500 g
• Corn 2 tbsp spoons
• White bread 200 g
• Canned white beans 1 can
• Soy sauce 15 ml
• Dry white wine 100 ml
• Lemon juice 2 tbsp l

As you remember, we expect that you already have the oil, salt, pepper and base spices.

Remember, our recommendations are very flexible. Replace any product or recipe as you wish, rearrange them - in any case, it will be delicious. You can follow our recommendations exactly or just build on them - in any case, you will get seven evenings with great dinners.

From the above foods next week you can cook:

Monday

Quick salads © shutterstock

Tomato and Bean Salad

Ingredients:

• cherry tomatoes 15 pcs.
• canned white beans 1 can
• parsley
• olive 3-4 tablespoons
• garlic - 3 cloves
• sprig of rosemary
• lemon juice - 2 tablespoons
• freshly ground pepper

Preparation:

Heat olive oil, add coarsely chopped garlic and rosemary to it. Warm up for 1-2 minutes and set the oil aside for 30 minutes so that it is saturated with the aroma of garlic and rosemary.

Then remove the garlic and rosemary from the oil. Throw out the rosemary, grind the garlic in a mortar and return to the oil. Add salt, pepper, lemon juice and a pinch of sugar, mix well.

Wash, dry the tomatoes and cut them in half. Chop the parsley finely. Mix the beans, tomatoes, herbs and dressing in a bowl, mix everything well and let it brew for 10-15 minutes.

Tuesday

Pickle recipe © Shutterstock

Pickle with mushrooms

Ingredients:

• 4 potatoes,
• 1 onion
• 1 carrot,
• 1 parsley root
• 4 pickled cucumbers,
• 100 g dried mushrooms,
• 1 bunch of greens
• 2 tbsp. tablespoons of vegetable oil
• 2 liters of water
• salt to taste.

Preparation:

Pour boiling water over the dried mushrooms for about 3 hours so that they are soaked. Then rinse the mushrooms well, and strain the infusion. Add water to the infusion to a volume of 2 liters and boil the mushrooms in it for about 1 hour.

Finely chop the onion. Rub the carrots and parsley root on a coarse grater. Spread the onion in vegetable oil, then add the parsley root, carrots and mascara, stirring for 10 minutes.

Cut the potatoes into small cubes. Remove the mushrooms from the broth with a slotted spoon and add the potatoes to it.

Cut the mushrooms, add to the pan with vegetables and carcasses for 10 minutes. Transfer the stewed vegetables to the soup and cook for 5-7 minutes.

Peel the pickled cucumbers and cut into strips. Chop up the greens. Add cucumbers, herbs, salt and, if necessary, cucumber pickle to the pickle. Boil the pickle for another 3-5 minutes.

Serve the pickle with sour cream.

Wednesday

Chinese cabbage salad with chicken and cheese balls

Ingredients:

• Chicken fillet - 180-200 g
• Sesame seeds - 2-3 tsp
• Chinese cabbage - 1.5 cups
• Bulgarian pepper - 0.5 pcs.
• Blue onion - 0.5 heads
• Corn - 2 tbsp l.

For cheese balls:

• Cream cheese or feta cheese - 70 g
• Garlic - 1 tooth
• Dried basil - 0.5 tsp
• Dill - to taste

For croutons:

• Bread - 2 slices
• Olive oil - 30 ml
• Provencal herbs - 0.5 tsp
• Garlic - 1 tooth

For refueling:

• Sour cream - 4 tbsp. l.
• Soy sauce - 10-15 ml
• Garlic - 2 teeth
• Tangerine fresh - 0.5 tangerine
• Salt, pepper, spices to taste

Preparation:

Cut the bread into cubes about 1.5 cm. Mix olive oil with garlic, Provencal herbs and salt. Place the cubes in a baking container, fill with the prepared mixture, mix thoroughly and send to the oven for 15-20 minutes at a temperature of 160-170 degrees. Mix them up from time to time.

Cut the chicken fillet into strips, salt and pepper, sprinkle with sesame seeds. Fry over high heat for 5-7 minutes, stirring often, not allowing the meat to burn.

Finely chop the cabbage, bell pepper into thin strips.

Make cheese balls. To do this, take cream cheese or feta, add finely chopped dill, garlic through a press, basil to it and mash well with a fork. Then, from this mass, blind the balls in your palms with your hands.

For dressing, mix sour cream, soy sauce, garlic, tangerine juice and spices.

Combine cabbage, corn, finely chopped onions, bell peppers, chicken. Place on a plate, top with cheese balls, croutons, and Peking cabbage salad dressing.

Thursday

Finnish Kalakukko Fish Pie

Ingredients:

• 3.5 cups rye flour
• 1.5 cups wheat flour
• 60 g butter
• lard for lubrication
• 800 g fish fillets (perch or salmon)
• 200 g fatty pork
• 2 tbsp. l. heavy cream
• salt, black pepper

Preparation:

Pour water into flour, add softened butter and salt, knead the dough. Roll out the dough on a floured surface and fold it in half. Now send the dough to the refrigerator, it should stand for 30 minutes.

While the dough is waiting, cut the pork into cubes, mince it, now do the same with the fish. Mix the minced meat and add the cream, salt and pepper.

We collect our cake. Roll out the dough into a not too thin rectangular layer (the middle should be thicker than the edges). Put the minced meat on one half, cover it with the other half and pinch the edges.

Place in an oven preheated to 250 ° C until the dough is browned, for 10-15 minutes. Reduce the heat in the oven to 100-110 ° C and bake for 4-5 hours. Spread some lard on the cake from time to time. Cut the finished kalakukko into pieces, pour over the melted butter and serve.

Friday

How to cook broccoli © shutterstock

Broccoli: recipe for chicken fillet and cheese soup

Ingredients:

• 300 g chicken fillet,
• 500 g broccoli
• 1 carrot,
• 1 onion
• 100 g of cheese
• 1 tbsp. a spoonful of butter
• coriander,
• ground black pepper,
• salt to taste
• 2 liters of water.

Preparation:

Wash the chicken fillet, cover with cold water, salt, bring to a boil and remove the foam. Cut half an onion and add to the chicken broth. Add salt, spices and simmer for 25-30 minutes.

Chop the remaining onion, grate carrots. Spread the onion in butter, add the carrots and fry a little.

Extract the meat from the broth, put the broccoli there, bring to a boil and cook the broccoli for 10 minutes. Strain the broth.

Beat meat, broccoli and frying with a blender with a little broth. Return the resulting puree to the broth, bring to a boil and, stirring, simmer over low heat for 5 minutes. Rub the cheese on a grater and add a little to the soup until it is completely dissolved.

When serving broccoli soup, you can add a little butter or sour cream and croutons.

Saturday

Oven meat with vegetables

Ingredients:

• 500 gr. beef pulp
• 1 bell pepper
• 1 tomato
• 1 carrot
• 4 potatoes
• 5 green bean pods
• 1 onion
• pepper, salt

Preparation:

Rinse the meat, dry it with a paper towel and cut into small pieces. Rinse and clean the vegetables. Cut the tomatoes, onions, bell peppers, carrots and potatoes into slices.

Combine all vegetables in a separate bowl, add fresh beans, pepper and salt. Mix everything thoroughly and add to the meat.

Put the resulting mixture in a baking sleeve, pinch the edges, pierce the sleeve with a skewer in several places and transfer to a baking sheet. Bake for 40 minutes at 200 degrees.

Sunday

Sometimes a raw egg is poured over the finished Carbonara pasta! © shutterstock.com

Spaghetti Carbonara

Ingredients:

• olive oil,
• 250 g bacon (fat brisket)
• 0.5 cups dry white wine
• 3 very fresh eggs
• 150 g finely grated Parmesan,
• 100 g finely grated Pecorino cheese,
• 3 cloves of garlic
• 500 g spaghetti
• salt and freshly ground black pepper.

Preparation:

Bring 4 L of water to a boil in a large saucepan.

In a large skillet over medium-high heat, heat the olive oil until it starts to simmer but does not smoke. Cut the bacon in half lengthways and then crosswise into small pieces. Fry it, stirring occasionally, until crispy. Pour in the wine and cook until the smell of alcohol evaporates and the wine is slightly boiled down, 6-8 minutes. Now remove from heat and cover to keep warm.

In a small bowl, beat eggs, cheese and garlic with a fork.

When the water boils, add spaghetti and 1 tbsp. l. common salt. Stir gently to keep the pasta from sticking together. Warm up to the state of "al dante".

Throw the pasta in a colander, drain the water, saving half a glass. Let the spaghetti dry slightly for 5-10 seconds. (they should be slightly damp), then transfer to a heated serving bowl. If the pasta is too dry, add some cooking water and stir.

Now comes the most important thing! Immediately pour the egg mixture over the hot spaghetti, sprinkle with 1 tsp. flakes of sea salt or an incomplete teaspoon of regular salt, mix well. Pour the mixture of bacon and boiled wine into the pasta, season generously with black pepper and mix thoroughly. Serve immediately.

Bon Appetit!

Now watch the video recipe grilled fish from simxa.com.ua

Camera / Editing: Evgeniya Drach
Style / food: Olga Drach
simxa. com. ua/

Lavender fields of Provence © wikitravel.org

Lavender fields of Provence © wikipedia.org

Monument Valley, America © wikipedia.org

Viaduct Bridge, Scotland © wikipedia.org

Maya Bay Beach on Phi Phi Lei Island © Shutterstock

Maya Bay Beach on Phi Phi Lei Island © Shutterstock

Now there are: hearty soups, dishes with truffles, Christmas pizzas, Soviet classics and winter sets. What you need on a cold winter day.

Austrian cuisine at the "Conservatory"

The famous chef Silvio Nicolas, the owner of two Michelin stars, is coming to Moscow. The visit is timed to coincide with the winter session of the Masters of Food & Wine gastronomic festival, which takes place at the Ararat Park Hyatt Moscow hotel. On December 11, guests will be able to taste the set menu, while on the rest of the festival guests can order Silvio Nicolas signature dishes by the hotel's chef Sebastian Kellerhoff. The set menu includes the following dishes: forest duck liver (mushrooms / spruce / chocolate), Saint-Pierre (seaweed / beans / parsley), langoustine (kohlrabi cabbage / cilantro / Japanese broth), pork belly (carrots / pearl barley cereals / potatoes), plums (peanuts / yeast / malt).

Price: 6 200 rubles. for the set menu.

Where: st. Neglinnaya, 4, Ararat Park Hyatt Moscow hotel, Conservatory bar, 10th floor.

Meat dishes in Carne / Vino

Not so long ago, a new restaurant about wine and meat was opened by Yulia Vysotskaya Сarne / Vino. Beef ribs are cooked here (and they are served in pita with baked eggplant), roast beef, and pork belly is smoked on alder. What to look for on the menu? We recommend grain-fed beef tartare (420 rubles), beef liver pate with port wine jelly (310 rubles) and a homemade brioche sandwich with orange zest, mocerella, salsa and roast beef (490 rubles).

They make the bread themselves, and the pate has an interesting presentation. As a first course, you can order bean soup with smoked pork belly (380 rubles) or beef broth with smoked potatoes and bell peppers (380 rubles).

Even more hearty dishes: stewed barley porridge (420 rubles) with garlic and beef stew and meat sauce with port wine, stewed beef cheeks (520 rubles) with smoked potatoes, thick meat sauce and garlic butter, pork ribs (870 rubles .) with BBQ sauce, beef ribs (980 rubles). And further. Please note that the portions are large.

Where: st. Kuznetsky Most, 21/5.

Christmas set at AVIATOR

Chef Anton Magdyuk has introduced a winter set to the menu, in which each dish has its own role. First of all, guests are brought out a fragrant basket with spruce branches, cones, hazelnuts, bark and tangerines. The Christmas wreath serves as a decoration during the whole action, and the chef hid something edible in the herbarium. The set includes the following dishes: pâté from elk, roe deer, wild boar with hazelnuts in candied tangerine on gingerbread crumble; pastrami smoked in hay with chestnut and hazelnuts with quince confiture and smoked paprika; baked chicken with a bouquet of herbs; New Year's dessert made of chocolate with Aperol sorbet and strawberries, which the chef has made up beyond recognition.

Price: 1 900 rub.

When: until the end of January.

Where: Presnenskaya embankment, 12.

Winter menu at Noah's Ark

By the beginning of winter, the chef of the Noah's Ark restaurant has prepared a dozen new positions. The restaurant now has more fish dishes: whitefish caught in Lake Sevan in crispy lavash (RUB 1,200), catfish from a farm nursery with honey-lemon sauce and arugula, apples and cucumber salad (RUB 650). The first in the winter menu is a visiting card of Armenian cuisine, aveluk and lentil soup with walnuts (520 rubles). Now you can try julienne with porcini mushrooms and chicken (520 rubles) and mini-manty with lamb or veal (680 rubles).

Where: Maly Ivanovskiy lane, 9.

Truffle menu at BUONO

The Italian restaurant Buono has launched a seasonal gastronomic offer from chef Christian Lorenzini. The menu has been supplemented with new items with truffles: beef carpaccio with truffle sauce (1,850 rubles), risotto with parmesan, Fontina cheese and truffles (1,420 rubles), tagliolini "alla Remo" with truffle (520 rubles), tagliatelle in Parmesan cheese with creamy sauce, ravioli with turbot and scallops with truffle sauce and potato mousse (2,200 rubles), Chilean seabass "Mantekato" with potatoes and truffles (1,150 rubles), chocolate truffle (990 rubles), Dai parfait -Dai (220 rubles).

When: the menu is valid until the end of December.

Where: Kutuzovskiy prospect, 2/1, building 1 (29th floor of the Radisson Royal Hotel, Ukraine).

Christmas pizza in ScrocchiarellaPizza with duck and pumpkin

Pizzaiolo Tiziano Casilo, brand chef of the Moscow cafe Scrocchiarella, has developed a seasonal menu of Roman pizzas for Muscovites. The peculiarity of Roman pizza is that the dough for it is prepared on flour of strictly selected wheat varieties and sourdough according to a secret recipe 100 years ago. The dough ripens for four days.

The pizza is first baked until half cooked without filling, and then sauce, cheese and other ingredients are added and baked until cooked at a high temperature.

New products: Christmas pizza (780 rubles). with caramelized apples and plums, cream cheese with walnuts, pear and lingonberry flambéed in liqueur, fresh strawberries, pine nuts and mint. In addition, there is pizza with smoked duck (780 rubles), TerraeMare pizza (650 rubles) with anchovies, grilled pineapple and chicken (650 rubles), turkey with tuna tonato (650 rubles), pumpkin pizza, spinach, goat cheese and beef jerky carpaccio (780 rubles), pizza beef carpaccio (780 rubles).

Where: st. Pokrovka, 1.

New menu at Burger & PizzettaSertaki with fresh tomato sauce

In the snack section, 3 new dishes have appeared: babaganush with tzatziki sauce and vegetable salsa (320 rubles), baked bell pepper with tzatziki and almond petals (370 rubles), Greek cheese sirtaki with fresh tomato sauce (290 rubles). The new burger with the self-explanatory name "Bolognese" is supplemented with hot jalapeno peppers and Mexican chipotle (420 rubles), and a combination of mortadella sausage and pistachios (370 rubles) was another original filling for the signature pizza. There is also a rich oxtail soup with celery and chickpeas (320 rubles).

The section of hot dishes was supplemented with chicken thigh-suvid with broccoli in tempura and sweet and sour sauce (420 rubles), risotto with porcini mushrooms and truffle oil (520 rubles) and pasta cheese "5 cheeses" with a mix of mozzarella, parmesan, fontin , emmental and gorgonzola (500 rubles).

Where: SEC "Evropeyskiy", 2nd floor, atrium "Berlin", pl. Kievsky railway station, 2.

Neapolitan pizza at Pizzamento

You can try Neapolitan pizza at the new Pizzamento pizzeria. The dough is prepared according to the classic recipe on the basis of Italian high-grinding flour from soft wheat, ripens for 16-18 hours and is rolled by hand. Pizza is baked in a wood-fired oven at over 500 degrees in just 30-40 seconds.