Fish maw is a dried seafood product. It is rich in protein and gelatin. Sea coconut is a common soup ingredient in summer. It has a nourishing effect on the lungs, removes dryness and clears internal heat.

Search Cookidoo® to make your own beef stock paste or replace beef stock paste with 2 beef stock cubes.

It is said that a Buddhist monk was enticed to jump over a monastery wall for a bowl of this soup, giving up his vegetarian ways. A traveling poet said the soup was so good that Buddha himself would jump over the wall for a taste; thereby giving the soup its name.

In Soviet times, Rassolnik was a classic and a very popular recipe. The recipe is said to have been invented in Leningrad, now Saint Petersburg.

Use reserved egg yolks to make Hollandaise Sauce, Mayonnaise or the Steamed Crème Brûlée recipe on Cookidoo®, in our Sweet Treats collection.

To remove lobster meat from shells: cut the cooked lobster tails lengthwise, loosen the meat with fingers and pull it out in one whole section.

Solanka is characterized by its salty-sour taste. It may come in several versions (meat, fish or mushroom), depending on the stock and ingredients used.

In Soviet times, Rassolnik was a classic and a very popular recipe. The recipe is said to have been invented in Leningrad, now Saint Petersburg.

Machine slicing service is available for frozen lamb bought in some butcher stores.

Gochujang can be found in Asian markets under the English name of Korean chili paste or hot pepper paste.

Check packaging label or ask your retailer to make sure the dried bean curd sticks will not melt during cooking.

Soak fried fish maw with hot water, squeeze out the oil, wash with tap water and soak againwith water. Repeat twice until the fish maw turns soft and is not greasy anymore.

If you cannot buy beef bones pre-cut, ask your butcher to cut them into pieces for you. We do not recommend you do this yourself at home.

Please refer to Cookidoo® for the Vegetable stock paste recipe.

This is a cold Spanish tomato soup, famous in the south of Spain.

Prepare the vegetable stock paste featured in The Basic Cook Book without parmesan and with vegan wine for a vegan variation of this paste.