Russia’s gastronomic luxuries at the World Cup

There is no denying that these days Russia is the center of the world. Whether you like football or not, the world Cup it can be a good excuse to embark on discovering the gastronomic wealth of this immense country.

En Summum We give you the keys, the clues and the directions to enjoy russian delicacies as a true Tsar would.

Cristal, the champagne of the Tsars

Glass It is the luxury champagne par excellence and was born at the wish of a Tsar. In 1876 Alexander II of Russia, fascinated with the quality of champagne from Mr. Louis Roederer, commissioned an exclusive one for the royal house. Its bottle had to be made of transparent glass, hence its name, and with a flat bottom (usually concave) in order to prevent any threat, such as a bomb or poison, from hiding in it for the life of the Tsar. .

Cristal is made only in the years of exceptional harvests, with grapes Chardonnay y Pinot noir. The 2008 one, which has just been launched in Spain, costs 218 euros. The limited edition of Cristal Jeroboam 2002, designed by the French Phillippe Di Meo and encased in 24 karat gold mesh, it is sold for about 20.000 euros.

Between Russia and Jerez: Abyssal Vodka

His name could be translated as “Agüita”. Vodka is perhaps the most recognized Russian delicatessen. This alcoholic drink is made from the Middle Ages for medicinal purposes, from ingredients such as wheat, potatoes or beets. The fermentation is followed by several distillations until it reaches a liquid with a neutral aroma and flavor. Water, even if only in appearance.

In debt to Russia, but 100% Spanish, the vodka Abyssal It is the only one on the market made from an Oloroso subjected to triple distillation at 74º to achieve the highest possible purity. Sold in a glass bottle reminiscent of a black pearl and is the result of three years of research by the wineries Williams&Humbert, located in Jerez de la Frontera. Those who are not satisfied with traditional vodkas, can buy it in gourmet stores for a price that is around the 48 euros.

Caviar: style manual

In Russia it is a gift that never fails, something like a plant on this side of the world. The glass bowl with double bottom for ice it is an essential complement to properly taste caviar. It is the practical answer to two basic rules of this delicacy, that is, it is served cold and it does not support metals, as they cause a slight oxidation and alter its flavor. For the same reason, caviar it is always savored with a mother-of-pearl spoon, bone, ivory or even wood.

To taste it, you have to place a small amount between the index finger and the thumb and let it give off its subtle aroma and flavor of the sea. The amount of salt, an ingredient based on the caviar “recipe”, it does not have to be or more than 5 grams per 100 grams of product, not less than 3 gr. It can be eaten alone or on a slice of rye bread spread with manquilla, with salmon or with the traditional blinis, small fluffy crepes. The drink: a vodka is perfect.

Café Pushkin: the most exclusive corner of Moscow

With almost twenty years of existence, the Café Pushkin It is undoubtedly one of the most charming and exclusive places in Moscow. It is located in a old baroque mansion in one of the most central and bustling areas of the Russian capital and is inspired by a French song by 50 years. Here everything is luxury, both for the ornate decoration of each of its corners -including the toilette- and for the rich gastronomic offer.

Wide selection of caviar, jams and homemade pickles, natural juices, fresh red fruits and assorted blinis. Are some of the specialties that can be tasted in that ineffable place. Having a hot chocolate near the window while it is snowing outside is pure perfection.

Cococo: the new Russian cuisine

Seasonal cuisine, strictly linked to the territory and Russian culinary traditions, but reinterpreted using the most modern techniques. Is this the proposal of Igor Grishechkin, chef of the restaurant Cococo, in Saint Petersburg.

On the menu you will find timeless specialties such as sturgeon caviar, which is served here in a small Fabergé egg, the red “caviar” salmon or traditional blinis. But there is also room for dishes as authentic as Cold Beetroot Soup with salmon and strawberry sorbet or Chicken Kiev with foie gras, mashed potatoes and mushroom kissel.

One day a week the chef surprises his guests with a tasting menu focused on the best seasonal products. The decoration of the premises, of mirrors, velvet and wood, aims to remind a jeweler that you never tire of looking.

Dmitry Blinov’s daring kitchen

Dmitry Blinov is another of the Russian chefs to consider. Lead the kitchens of Duo, Tartarbar and Asian duo, all located in St. Petersburg.

Wasting irony and security, in the last edition of the Madrid Fusión gastronomic congress this chef boasted of the richness of the Russian pantry. Pork belly with fried onion mousse, veal brain with truffle sauce, chocolate mousse with rye bread and berries.

They are some of his proposals in tartarbar, business focused on raw meat and offal. Simplicity and exquisiteness, unpopular and luxurious ingredients, are the key elements of Blinov’s kitchen.

Kusmi Tea: all the magic of “chai”

Kusmi Tea It is a Russian house of premium teas that is for sale in gourmet stores. Some blends are inspired by the history of Imperial Russia such as the Tsarevna with tea black, orange peel, liquorice, spices and natural flavors of almond and vanilla or Anastasia, with black tea, bergamot, lemon and orange blossom.

Others, like the TroikaThey simply try to synthesize the essence of the country in a steaming cup of tea: it contains black tea from China, Ceylon and India and three excellent citrus fruits, such as mandarin, orange and bergamot. They come in elegant metal canisters and the price is around the 120 euros the kilo.

Pavlova cake, Russian-inspired treat

Meringue, cream and fresh fruit. The tarta Pavlova He is a legend of international confectionery. It is not a Russian recipe and it is not clear whether it is a New Zealand or a European invention. It is known that this elegant and ethereal sweet is inspired by a famous Russian dancer from the beginning of the last century, Anna Matveyevna Pavlovto. It is a classic from Isabel Maestre’s workshop and can be had at her Café Bistro located in El Corte Inglés on Madrid’s Calle Serrano.

Although if we want a really TOP experience, we can go to the room and Babingtons, one of the most magical corners of the Eternal City. Savor your Pavlova with raspberries and rose cream at the foot of the steps of the Plaza de España is priceless.

Kefir, the probiotic that was born in the Caucasus

The fermented ones are a landmark of Russian cuisine and a real treat for the palate. El KefirBorn thousands of years ago among the Caucasus Mountains, it is very popular in Russia. Outside the national confines it has become a very fashionable ingredient in recent years.

Several types of Kefir, being the cow’s milk the most famous of them. The two fermentations, alcoholic and dairy, give this probiotic a certain effervescence and a myriad of health benefits respectively. Influences the balance of the intestinal flora and the strengthening of the immune defenses and makes some foods more and better assimilable. In addition, it contains vitamins A, C and group B, iron, calcium, magnesium and phosphorus, among other things. A “Gift of the gods”, as it is considered in some cultures.

Kvas, the next fermented trend?

El Yeast It is a fermented drink made of rye bread, barley or black bread that Russians often consider an indigenous Coca-Cola. Similar to beer, but more sour and sweet, Kvas is flavored with mint or juniper and is drunk fresh or mixed with other ingredients, such as tea or brandy.

It is also used as an ingredient in cooking. It doesn’t taste easy, but it is exotic enough, refreshing and, of course, “fermented” as if to become the next hot drink.