Find out the answers to these questions and discover many more fascinating facts from the history of the Russian restaurant business in a new documentary on Russian Travel Guide - A Meal at the Bukharin Dvor Restaurant.
The restaurant business in Russia can be traced back to roadside inns and taverns at the end of the 19th century. The St. Petersburg restaurateur Ivan Bukharin was regarded as a rare connoisseur and master in the culinary arts. Bukharin Dvor was famed for its pies and pancakes which melted in your mouth. They were baked and fried round the clock and served piping hot as you entered. To put it in modern terms, this was fast-food home-cooking style. The restaurant, however, attracted people who didn't like to hurry over their food, relishing every dish. What did soldiers eat during the Russian-Turkish war, how is the spiciness of a pepper measured, who invented mayonnaise? Find out the answers to these questions and discover many more fascinating facts from the history of the Russian restaurant business in a new documentary on Russian Travel Guide - A Meal at the Bukharin Dvor Restaurant.
Recipe «Pike perch served in potato «scales» with vegetables on the side»
Recipe «Podvorye» salad»
Recipe «Mushroom and chicken casserole served in a rye roll»Pike perch served in potato «scales» with vegetables on the side recipe serves 2 persons; preparation time ~ 15 minutes; cooking time ~ 30 minutes Ingredients: pike perch fillet, 2 potatoes, 100 g. flour, 1 lemon, green olives, fresh green herbs, pepper, salt, 200 g. dough from rye flour, 1 egg.Ingredients for the sauce: 20 g. mayonnaise, 15 g. horseradish, garlic, fresh green herbs. Directions: Make a type of thick bottom bread crust from the rye dough. Beat an egg and use it to paint the crust, then baking it in the oven until golden. Use an oven-safe dish to help the dough keep its shape while cooking. Sprinkle salt and pepper onto the fish and squeeze on some lemon juice. Put the fish to the side for 10 minutes to absorb the flavours. Peel and cut the potatoes into very thin coins. Now take the fish fillet and roll it in the flour. Arrange the potato coins on the fish so that they look like scales. Carefully fry the fish on both sides in a pan until it’s half cooked. Then place it in the oven for 10 minutes to let it finish cooking. To make the sauce, mix the horseradish and mayonnaise together. Finely chop the greens and garlic and toss them into the mixture as well. Stir. Place the fish – scale side up – into the bread dish. Garnish with lemon, green olives and fresh green herbs. Serve with the sauce on the side. «Podvorye» salad recipe serves 2 persons; preparation time ~ 5 minutes; cooking time ~ 15 minutes Ingredients: 2 potatoes, 1 red pepper, 200 g. boiled tongue, 100 g. pickles, 70 g. mayonnaise, cherry tomatoes, fresh green herbs. Directions: Cut the potatoes into French fry-sized sticks and fry in a large amount of oil. Cut the pepper, boiled tongue and pickles into tiny thin sticks as well. Put everything into a large bowl and mix in the mayonnaise. Scoop the salad so it looks like a small hill on the serving plate. Use the French fries to build a log-cabin-style tower next to the salad. Garnish the dish with fresh green herbs and cherry tomatoes. Mushroom and chicken casserole served in a rye roll recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 20 minutes Ingredients: 200 g. mushrooms, 200 g. chicken breast, 1 red bell pepper, 1 white onion, 200 ml. cream, 100 g. cheese, fresh green herbs, pepper, salt. Directions: First, chop the onion and pepper into small sticks and fry them in oil. Chop the mushrooms and cut the chicken into chunks. Put them into the frying pan with the vegetables to cook. Add salt and pepper and pour in the cream. Let the mixture stew for 10 minutes. Cut out the top part of the rolls and remove the crumb. Then spoon the chicken and vegetables into the hollow rolls. Place to rolls on a pan or in a dish and sprinkle grated cheese on top. Place in the cooker to bake for 8 minutes. Garnish with red pepper and greens before serving.