Cold Soups in Fog from Moscafe Restaurant
Redaktor, 4 June 2014
Moscafe Chef Alexey Semenov cooks Russian okroshka and Spanish gazpacho using liquid nitrogen in this season.
Okroshka (280 rubles) at Moscafe is cooked per traditional recipe: first, they put boiled yolks, mustard, sour cream, horseradish and salt where they add homemade kvass afterwards. As a result of this, there is real okroshka seasoning. You may choose kefir base to your wish.
Chef created yogurt soup with baked sweet pepper (320 rubles) for those who like unexpected combinations. The taste is quite unusual but nice and fresh. Spanish gazpacho is performed in two variants: traditional tomato soup with a portion of shrimps (440 rubles) and the other one – based on melon and almond (530 rubles). There is also dessert strawberry soup with kiwi sorbet (450 rubles).
Alexey Semenov cooks all cold soups using liquid nitrogen that converts the process of serving dishes into a bright culinary show.
The offer for cold soups is has been valid since May and will be lasting the whole summer.
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