Polugar is a historical Russian grain distillate, called “bread wine” since the 16th century. In fact, Polugar is the grandfather of all Russian vodkas. Today Polugar is the most gastronomic Russian strong drink of all.
In the same way that the Rodionov & Sons Private Distillery brought back the original Russian polugar from oblivion, the Partnership with the Culinary Responsibility (Andrey Bugaisky , Dmitry Zhuravlev, Roman Lerner) resurrects forgotten recipes of old Russian cuisine. For Polugar No.2 Garlic & Pepper, a real lamb side with porridge was prepared — just like in Nikolay Gogol's book. The recipe has been painstakingly restored from old books. Three times distilled in copper cubes, Polugar (the third time — just with garlic and pepper) is perfect for the most baked side with a crispy spicy crust, and for buckwheat porridge soaked with meat juice with mushrooms. To emphasize the contrast, it is better to cool the Polugar to the fiery-hot side as it should, up to 10 °C. An even less well-known dish is shchuchina, a cold fish soup prepared according to a recipe from Pelageya Alexandrova-Ignatieva's book Practical Foundations of Culinary Art (1899).