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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves


1 ox tail; a bunch of small onions; 2 allspice; 10 black peppercorns; 2-3 cloves; 2 bay leaves; salt

Ox tail broth (Bouillon de boeuf)

Cut the tail between the joints and wash it thoroughly under running water. Place it in a saucepan and cover with water. Slowly bring the pan to the boil, add one cup of water and remove any foam. Bring it to the boil once more and add another cup of water and remove any foam from the edges of the pan with kitchen towel. Add the onion, pepper, bay leaves, a little salt and simmer for 4 hours. Remove the vegetables and remove the meat from the bone and use in another recipe. Strain the broth and leave to cool. Remove any fat and strain once more. Serve hot in tall ceramic mugs with boiled egg, herbs, and pies or toast.

Говяжий бульон (Bouillon de boeuf)