Restauran Russkaya Charka is situated in Saint-Petersburg in the house where the great Russian poet Alexandr Pushkin's parents used to live. Visiting them the poet would drop in there. They preserve traditions of the founder merchant Ystinov's in the modern restaurant. In this program you will get to know how to prepare Pozharskaya cutlet and why it is called this way, what Emperor Alexandr the First rewarded an ordinary tavernkeeper for, and how there's the custom here to welcome dear guests with korovai* and and glass of vodka. *korovai is a traditional Ukrainian, Russian and Polish bread, most often used at weddings.   Recipe «Pozharsky-style chicken cutlet in an onion and mushroom sauce» Recipe «Marinated trout salad with red caviar and quail eggs»   Recipe «St. Petersburg-style «khvorost» biscuits with cream»   Pozharsky-style chicken cutlet in an onion and mushroom sauce recipe serves 2 persons; preparation time ~ 30 minutes; cooking time ~ 15 minutes Ingredients: 700 g. chicken breast, 130 ml. milk, 3 egg yolks, 200 g. cream, 60 g. white bread, 200 g. fresh mushrooms, 60 g. vegetable oil, 150 g. white onion, fresh green herbs, cherry tomatoes, nutmeg, salt, black pepper. Directions: To make the minced chicken breast, chop the onion and fry until half-cooked in a pan. Soak the crumb of the white bread in milk, and then squeeze it out a bit. Put the chicken in the meat grinder along with the onion and bread. Then add in the egg yolks and cream. Put in salt and pepper and a dash of nutmeg. Mix carefully. To make the breadcrumbs, take dry white bread and cut it into small squares. Make the individual chicken cutlets, and roll them in the breadcrumbs. Then fry the cutlets in a pan for about 2 minutes on each side. Afterwards, put them in the cooker to finish cooking. To make the onion and mushroom sauce, cut the onions and mushrooms and fry them in a pan. Add in the cream and let the mixture boil until it thickens. Then put in the spices. Put the cutlet on a plate and ladle the sauce on top. Garnish the dish with tomatoes, fresh green herbs and cranberries Marinated trout salad with red caviar and quail eggs recipe serves 2 persons; preparation time ~ 50 minutes; cooking time ~ 10 minutes Ingredients: 50 g. marinated trout, 10 g. red caviar, 20 g. Lollo Rosso lettuce, 20 g. arugula, fresh cucumber, cherry tomatoes, 10 g. honey, 50 ml. white wine vinegar, 30 g. vegetable oil, 1 basket made of bread, 2 quail eggs, 60 g. powdered sugar, 20 g. cognac, fresh green herbs (including dill), fresh lemon, ground white pepper, salt. Directions: Sprinkle the trout with salt and powdered sugar. Finely chop the dill and put it on top of the fish along with the cognac. Let the trout sit in the marinade for 40-50 minutes. Cut the marinated fish into thin strips. Tear the various salad leaves into smaller pieces. Cut the cucumber into small sticks and the cherry tomatoes in half. Put the chopped vegetables into a salad bowl. Mix together the white wine vinegar, honey, oil, white ground pepper and salt to make the dressing and drizzle it on top. Boil the quail eggs and cut them in half. Put a small scoop of red caviar on each half. Put the salad into the basket you make out of bread and carefully place the sliced trout, lemon and fresh green herbs on top again. Put the caviar-topped quail eggs on the salad, but a bit to the side. St. Petersburg-style «khvorost» biscuits with cream recipe serves 2 persons; preparation time ~ 40 minutes; cooking time ~ 15 minutes Ingredients: 600 g. flour, 60 g. sugar, 6 eggs, 30 g. vodka, 50 g. vegetable oil, 500 g. fresh strawberries, 350 g. cream, 5 g. cognac, 2 g. powdered sugar, 500 g. sugar, fresh mint, salt. Directions: To make the dough, Put the flour in a bowl and add the eggs, sugar, salt and vodka. Mix and put in the refrigerator to cool for 30 minutes. When it’s finished cooling, roll the dough out until thin and cut out different-sized circle-shaped pieces. Using a knife, make little grid-like scratch marks on each of the circles. Beat the egg and paint the middle of each of these dough circles with the egg. Stack the circles one on top of the other, pressing down slightly in the middle to make the stack resemble a flower. Fry the khvorost on both sides and place it on a plate. Sprinkle the powdered sugar on top. To make the berry cream, whip the cream and add in the strawberry puree and cognac. Garnish the khvorost with fresh strawberries and mint and serve with the berry cream.