Today, our menu includes not only dishes, but also a real cultural and gastronomic project “Russian Breakfast”. EkoNiva, together with the Russian Gastronomic Map and the METRO network, is launching the second season of the sensational project, which began in June and will last until the end of the year. Thanks to this initiative, cafes, restaurants and hotels in more than 15 cities will have the opportunity to demonstrate the richness, diversity and hospitality of local areas and offer new dishes.
Any hotel and restaurant from Moscow, St. Petersburg, Krasnodar, Sochi, Samara, Rostov-on-Don, Voronezh, Nizhny Novgorod, Kazan, Ufa, Novosibirsk, Yekaterinburg, Tyumen, Yaroslavl, Krasnoyarsk can apply for participation.
To participate, you need to send one dish from each of five categories: cottage cheese dishes, yogurt and milk desserts, cheese dishes and milk and egg dishes. All information about participation and conditions can be found on the official website.
Applications are open until July 14, and guests of participating establishments will be able to try the dishes for themselves from October 1 to November 30, 2024. We couldn’t miss such an initiative, so today we have collected 5 of them. In our humble opinion, the most original breakfasts of the past season will not only inspire future participants, but also introduce you to the whole variety of Russian cuisine.
Disclaimer: The material may make you want to put on a kokoshnik and go on a sleigh ride on a gastronomic journey.
Our list opens with a recipe from Petrozavodsk, the owner of the museum-restaurant “VKareliaEst” Olga Belonogova. The main thing in this dish is Onega smoked vendace – despite its small size, in Russia it was called royal fish because it was always served on the royal table. It is served in a pan with scrambled eggs, hard cheese and a bunch of dill for decoration.
Then we go straight to the childhood of Nikolai Semenov, the chef of the Zveroboy restaurant in Yekaterinburg. According to him, his grandmother loved to prepare such a dessert and served it with milk from the cows she fed. Nikolay decided to put everything together and made a modern interpretation of his favorite dish from childhood. The cupcake is served with whipped sour cream, blueberry curd, candied rhubarb, cocoa and dandelion roots.
Porridge for breakfast is a staple that almost no one can argue with. Especially if it’s made from local and seasonal ingredients. We think that Sergei Alshevsky, brand chief of the Abrau-Durso Tourist Center, will agree with us. For the project, she made a traditional and beloved rice porridge, but with a southern temperament – from Kuban rice, with “cherries in wine” and flax chips.
The Krasnodar region is not giving up yet. Southern hospitality begs to stay for one more breakfast. This time Sergei Alshevsky invites us to try egg pancakes with Kuban ham and hamsic butter.
The final point of our gastronomic map was the food of Anton Rubtsov, the chef of Kostroma and Groza restaurant. And although a sweet breakfast is usually not so popular, the original serving of cottage cheese with Varenets and birch syrup will make even the biggest salty lovers think about changing their choice.
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Source: People Talk
Errol Villanueva is an author and lifestyle journalist who writes for The Fashion Vibes. With a passion for exploring the latest trends in fashion, food, travel, and wellness, Errol’s articles are a must-read for anyone interested in living a stylish and fulfilling life.
