МЫ ПОМЕНЯЛИСЬ КУХНЯМИ… ЭТО БЫЛА ОШИБКА

Cooking and Food Notes

This is a restaurant tasting video, not a cooking demonstration. No measured ingredient quantities or complete recipes are provided.

Ethiopian Food

• Injera platter with assorted fillings: Injera is used to scoop up the different stews and sides. The platter includes long-simmered beef in sauce, chicken, spinach, green beans, beetroot, cabbage, carrots, potatoes, and other vegetable or cheese-like sides. One suggested way to eat it is to combine several fillings on a piece of injera.
• Spinach dish: Described as hot, ground greens with spices. The presenters joke that it could be called a “spinach smoothie” or “sorbet.”
• Kitfo: Described as minced raw meat, spicy and unlike anything the taster had tried before. It is recommended as an interesting introduction to Ethiopian cuisine, though the taster found it spicier than preferred.
• Zilzil tibs: Beef fried with Ethiopian spices. The taster liked it; it was served on a tall plate.
• Alicha-style beef dish: Described as onion-heavy and fatty. The subtitles mention a long cooking period—roughly 3–4 hours, with beef added and simmered together for about another hour—but the exact sequence is unclear.
• Ethiopian honey-based drink: Presented as a local drink or tincture; no recipe is given.
• Coffee: Ethiopian coffee is served ceremonially. The presenters praise its aroma and describe it as relaxing.

Russian Food

• Beef tongue with horseradish: Served as an appetizer. The horseradish is described as very hot; mustard is also available.
• Pickled sides: Marinated porcini mushrooms and barrel pickles are ordered. The presenters suggest having dried baked goods with compote.
• Olivier salad: The taster identifies sausage, cucumber, and boiled potato. He particularly likes the crunchy texture and tender sausage.
• Borscht: Served with bread and sour cream. One presenter notes that green onion and lard are customary accompaniments, though they were not included in the initial presentation.
• Herring under a fur coat: Praised as a favorite dish of the meal.
• Pelmeni: Tried, but the taster was disappointed by this version.
• Potato pancakes (draniki): Described as grated potato mixed with onion, fried, and topped with creamy sauce, herbs, and mushrooms.
• Other items: Aspic, cabbage pie, compote, and a spirit called “Onegin” are also sampled.

Later Tasting

A guest is offered creamy fish soup with salmon broth and rice, cabbage pie, and flatbread. The presenters joke that the soup was a poor choice for someone who dislikes fish. The guest enjoys the spicy food and flatbread.

Serving Tips and Observations

• For the Ethiopian platter, tear off injera and use it to scoop up the fillings; mixing several fillings together is also suggested.
• For Russian dishes, the presenters mention mustard or horseradish with appetizers, and bread and sour cream with borscht.
• One taster comments that the Ethiopian dishes often smelled less appealing than they tasted.

Presenter and Restaurants

The presenters are Cadrol and Fatich, on Cadrol&Fatich. Restaurants mentioned include MariVanna and an Ethiopian restaurant whose name is unclear in the subtitles.