First courses in a retro kitchen. Recipes of Soviet dishes
Every time when it comes to food in the USSR and favorite dishes of that time, I remember my grandmother - a classic Soviet woman with large forms, a magnificent hairdo, in gold earrings with rubies and a brooch on her chest. In her house there has always been a cult of food, or rather satiety.
Red-orange borscht, which smelled of the whole "Khrushchev", so thick that the spoon stood up, was served with a generous portion of sour cream. Patties and sweet donuts were prepared on an industrial scale - in buckets. In honor was an oil-white kaimak with a brown “hat”, for which my grandmother went to the local market.
A special event for me was going to work with my grandmother, because she worked in one of the best restaurants in the city.
In the room between the kitchen and the banquet hall, I sat at a table and, listening to exclamations of tenderness from the waitresses running past, ate a chicken Kiev. At the cutlet, it was necessary to bite off the bottom and drink the warm middle, which strove to drain down the chin. And for tea, I got a custard cake, which, to the delight of my grandmother, I finished eating, albeit with difficulty. Yes, I had a happy Soviet childhood!
Now, when the variety of products in stores is incommensurable with what it was in Soviet times, it is food from the USSR that is remembered with special warmth. with processed cheese, suckling pig, naval pasta, goulash, berry jelly, and the top of everything is cakes: anthill, Napoleon, sour cream ... No matter how much modern culinary manufacturers try to repeat their taste, it is useless. Nobody cooks better than our mothers and grandmothers!
historical process
Nostalgic for the tastes of childhood, we do not think about the fact that each dish of Soviet cuisine did not appear by chance, but as a result of certain historical processes. I have written extensively about this. So, he noted that after the First World War, the revolution of 1917, as well as the civil war of 1918-1922, a global migration of the population began in the country.Fleeing from hunger, the peoples of the Volga region moved to Ukraine, and many residents of central Russia, in turn, sought their fortune in Central Asia. Thus, the penetration of national dishes into the all-Russian cuisine and its enrichment with new culinary recipes took place.
Siberians and Urals presented us with homemade dumplings and shanezhka, Ukrainians brought with them bacon, dumplings, borscht and Kiev cutlets, residents of Central Asia shared meat dishes that are cooked on an open fire. Uzbek pilaf, Lithuanian cheese, beef stroganoff imported from Odessa - all this has become familiar and dear to all citizens of the country.
Favorite canteen
Canteens - school, institute, factory, factory - this is also a sign of the Soviet era. Then the main feature of all catering establishments was almost the same set of dishes. For example, goulash with buckwheat porridge, salad with sauerkraut and dried fruit compote.The thing is that food in Soviet times was supplied to all canteens centrally. In addition, there was a unification of the menu, and this entailed a decrease in the skill level of cooks: they were only required to cook quickly, economically and every day the same thing.
The widespread use of semi-finished products completed the picture of simplification of tastes. And it was also in Soviet times that it became the main sauce and dressing for all salads - due to cheapness. And now many cannot imagine a classic Olivier or a herring under a fur coat without mayonnaise.
The Secret of Taste
Still, it's amazing how easy it was to feel full and satisfied while living in the USSR. Drink milk or kefir from a glass bottle with a soft shiny cap, have a bite of a bagel - and it's already good! And how you are waiting for a real holiday - a birthday or a New Year - when mom or grandmother bake a duck in apples and make a potato cake ...And now neither bagels nor store-bought cakes bring the desired joy. So what's the secret? That the grass used to be greener and the milk tastier? Quite possible.
And we also miss not only food from the USSR, but also our childhood and youth, our inexperience and dreams of the future, the times when our grandmothers were still alive and well, full of energy (although, of course, we then considered them 50-year-old, old) and cooked for us with all their hearts. And how wonderful it is when there is a “time machine” in the house - a plump notebook with recipes that have been inherited. With its help, you can cook dishes from childhood and travel back to those times, of which now there are only pleasant memories.
Back to USSR
Soup with processed cheese, herring under a fur coat, olivier, borscht with sprats in tomato, a sandwich with sprats, Kiev cutlet, naval pasta... Surely the names of these dishes make you feel nostalgic. But what if we start a New Year's celebration in the Soviet style: prepare dishes from our childhood, dress in mother's or grandmother's dress, find recordings of songs of those years and have fun until the morning?Spicy olivier with shrimp and boiled pork
1 boiled carrot,
2 pickled cucumbers,
2 hard-boiled eggs,
2 tbsp. tablespoons canned green peas, optional
130 g boiled pork,
200g shrimp,
0.5 bunch of green onions,
mayonnaise,
black peppercorns,
Bay leaf,
salt.
1. Cut boiled pork and peeled vegetables into small cubes. Chop eggs and onions.
2. Put the shrimp in boiling water with bay leaf and pepper and cook for 3 minutes. Then put the shrimp in a colander, cool and peel.
3. Mix the prepared ingredients, salt and season with mayonnaise. Add peas if desired.
Pickled herring and mackerel
2 mackerels,
1 liter of water
100 g salt
2 tbsp. tablespoons of vegetable oil
6 bay leaves,
7 pcs. allspice peas,
handful of coriander,
a handful of black peppercorns,
a handful of dried dill,
5 cloves.
1. Pour water into a saucepan, add salt, mix and put on fire.
2. When the water boils, add the bay leaf, both types of pepper, coriander, dill and cloves. Cook over low heat for 3 minutes. Then remove the pan from the stove and cool the marinade to room temperature.
3. Rinse the fish, cut off the heads and tails, gut and rinse again. Cut into large pieces.
4. Arrange the fish in jars: herring - in a two-liter, mackerel - in a liter.
5. Fill with brine. Then add vegetable oil. Close with plastic lids and shake so that the oil is evenly distributed over the jars.
6. Put the jars in the refrigerator for 2 days to infuse.
homemade sprats
1 kg sprat,2 teaspoons of black tea (brewing),
0.5 cup sunflower oil
6 pcs. allspice peas,
2 bay leaves,
1 teaspoon of salt.
1. Clean the sprat from heads and entrails. Put the fish in a heavy bottomed saucepan and cover with oil.
2. Make strong tea from the tea leaves. Add salt and stir. Pour the marinade over the fish. Add pepper and bay leaf.
3. Simmer the contents of the saucepan under the lid for 1.5 hours. Don't stir.
Marinated fish
2 heads of onion,
2 carrots
2 tbsp. spoons of tomato paste or ketchup,
0.25 cups of water
0.5 st. tablespoons of vinegar (9%),
1 st. a spoonful of sugar
flour,
vegetable oil,
Bay leaf,
ground cloves,
ground fragrant pepper,
salt.
1. Peel vegetables. Finely chop the onion. Fry in hot oil until translucent.
2. Grate carrots and put onions. Cook, stirring constantly, 5 minutes.
3. Then add tomato paste and water, bring to a boil. Add salt, pepper, cloves, sugar and bay leaf. Boil for 5 more minutes. Pour in the vinegar, bring back to a boil and remove from heat.
4. Rinse the fish, dry and cut. Roll each piece in flour. Fry in hot oil until done.
5. Put some marinade into the mold, put the fish on top and finish with the remaining marinade. Close the lid and refrigerate for at least 4 hours.
Salo in onion peel
1 kg of bacon with a meat layer,5-6 garlic cloves,
husks from 7-10 heads of onion,
1 glass of salt
1 liter of water
3-4 bay leaves,
4-6 pcs. allspice.
1. Pour water into a saucepan and add salt. Bring to a boil. Put the washed onion peel into the resulting brine and cook for 10 minutes.
2. Add lard to the boiling brine (the liquid should completely cover the lard). Bring to a boil, reduce heat (the brine should not boil too much) and simmer for 10 minutes.
3. Turn off the heat and leave the lard in the brine for another 15 minutes. Then take it out of the brine and leave it on a plate to cool completely.
4. Prepare a mixture of spices: peel and chop the garlic, break the bay leaf, crush the peppercorns.
5. Use a knife to make small cuts in a chilled piece of lard. Then rub with spices so that some of them fall into the cuts.
6. Wrap the fat in foil and put it in the freezer.
Stuffed eggs
15 eggsStuffing number 1:
1 teaspoon mustard
2 tbsp. spoons of sour cream
3 art. mayonnaise spoons,
1 st. teaspoon green onion, finely chopped
ground black pepper salt.
Stuffing number 2:
3-4 slices of ham
3-4 slices of medium-hard cheese, green onion,
1 garlic clove "parsley fresh mayonnaise,
salt.
Stuffing number 3:
4 crab sticks,
1 slice canned pineapple
1 garlic clove
30 g parmesan,
mayonnaise.
1. Hard boil the eggs, then peel and cut in half. Take out the yolks.
2. For filling No. 1, combine a third of the yolks with mustard, sour cream and mayonnaise, rub with a fork. Add onion, salt, pepper and stir. Divide prepared filling among 10 egg halves.
3. For filling No. 2, cut the ham into small cubes, chop the greens, grate the cheese, pass the garlic through a press. Combine the prepared ingredients with half the yolks. Add mayonnaise, salt and mix. Divide the mixture among 10 egg halves.
4. For filling No. 3, grate the cheese, finely chop the pineapple and crab sticks. Rub the remaining yolks with garlic, passed through a press, and mayonnaise. Mix the prepared ingredients and spread over the remaining halves of the eggs.
Lazy cutlets in Kiev
1 kg minced chicken,100 g butter,
3 sprigs of dill,
2-3 garlic cloves,
flour,
breadcrumbs,
1-2 eggs
vegetable oil,
ground black pepper,
salt.
1. Chop the dill, pass the garlic through the press. Mix dill and garlic with salt.
2. Cut the cooled butter into equal pieces (you should get 8-10 pieces).
3. Divide minced meat into 8-10 parts. Form a cake from each, put a piece of butter and a little garlic and dill in the middle. Make meatballs.
4. Mix flour, eggs and breadcrumbs with pepper and salt. Dip cutlets in breadcrumbs. Put in the freezer for 15 minutes.
5. Heat the oil in a saucepan. Add cutlets and fry over high heat for 1-2 minutes on each side. Then reduce the heat and cook for 5 minutes on each side.
6. Transfer the cutlets to a paper towel to drain excess fat.
Ministerial meat
700 g pork tenderloin,1 large onion head,
450 g hard cheese,
1 teaspoon lemon juice
fresh dill, optional
seasoning "Hmeli-suneli" at will,
ground black pepper,
salt.
1. Cut the meat, beat off, salt and pepper. Season with suneli hops. Place in a bowl, cover with cling film and refrigerate for 1 hour.
2. Cut the onion into half rings, cover with cold water, add lemon juice, salt and pepper. Leave for 20 minutes, then pat dry in a colander.
3. Put the onion on the bottom of the baking dish. Then put the meat and sprinkle with grated cheese.
4. Bake for 20 minutes at 230°C. Serve sprinkled with chopped dill.
Jewish salad in a new way
150 g cheese1 hard boiled egg
2 cloves of garlic
3-4 crab sticks,
mayonnaise,
pitted almonds or olives
green lettuce leaves, optional.
1. Grate cheese, egg, crab sticks and garlic on a medium grater and combine. Add mayonnaise and stir.
2. Form a cake from a small amount of lettuce. Put an almond or olive in the center, give the mass the shape of a ball. Repeat with the remaining salad.
3. Place the cheese balls on a plate lined with lettuce.
fresh cabbage salad
200 g white cabbage,2 apples
1 carrot
1 pickled cucumber,
0.25 bell pepper optional
4 tbsp. mayonnaise spoons,
beet juice, optional
salt.
1. Cabbage cut into thin strips, cucumber, pepper and apples, peeled from seeds, into cubes. Grate carrots on a fine grater.
2. Lightly rub the cabbage with salt. Add cucumber, apples, carrots and peppers. Stir.
3. Add beetroot juice for color. Add mayonnaise, stir and serve.
Julienne with chicken and mushrooms
2 large chicken thighs or 3 small chicken thighs150 g champignons,
1 head of onion,
100 g parmesan,
170 ml cream (25%),
1 st. flour spoon,
vegetable oil,
ground black pepper,
salt.
1. Rinse chicken thighs, cover with cold water and cook until tender. Then cool, separate the meat from the bones and chop finely.
2. Peel and chop the onion, cut the mushrooms into thin slices. Saute the onion in hot oil. Add mushrooms and sauté until excess liquid has evaporated (10-15 minutes).
3. Add chicken to mushrooms, salt and pepper and remove from heat.
4. In a dry, heated frying pan, lightly fry the flour, pour in the cream, salt, pepper and bring to a boil. Remove from stove.
5. Combine the sauce with chicken and mushrooms, spread the mass into baking dishes. Sprinkle with coarsely grated cheese.
6. Bake in an oven preheated to 180°C for 20 minutes.
Layered vegetable salad
3 beets,2 sweet carrots
2 sweet and sour apples
200 g cheese
chopped walnuts,
garlic,
fresh herbs,
mayonnaise or sour cream
ground black pepper,
salt.
1. Boil or bake beets. Then peel, grate and, if necessary, squeeze out excess liquid. Add minced garlic, mayonnaise, pepper and salt. Stir.
2. Grate the cheese on a coarse grater. Add the garlic passed through the press, mayonnaise and chopped greens. Stir.
3. Grate carrots and apples, drain excess juice. Add nuts and season with mayonnaise.
4. Cover the bowl with cling film. Put layers of beets, cheese and carrots. Cover with cling film and refrigerate for 2 hours. Invert the bowl onto a serving platter before serving.
Herring under a Fur Coat
2 boiled beets,1 boiled carrot,
2 boiled potatoes,
100 g soft cream cheese,
150 g mayonnaise,
1 herring lightly salted,
5 g gelatin
salt.
1. Gelatin pour 0.25 cups of cold water, leave to swell, then dissolve in a water bath. Cool and mix with mayonnaise.
2. Grate beets and carrots separately on a fine grater, potatoes on a coarse grater. Mix each ingredient with 3 tablespoons of mayonnaise.
3. Clean the herring and cut into pieces.
4. Lay out the cling film on the table. Lay out the beets in an even layer. Salt (then salt each layer).
5. Cheese also mix with 2-3 tablespoons of mayonnaise and put on the beets. The layer of cheese should be thinner than the layer of beets, and each subsequent layer should be thinner than the previous one. Then lay out layers of potatoes and carrots. Place pieces of herring in the middle.
6. Gently, using cling film, roll up the roll. Wrap in cling film and foil. Remove for 3 hours in the refrigerator. Then decorate.
Light vinaigrette with interesting dressing
1 beetroot baked or boiled,1 carrot
1 can of green peas, canned
6-10 mini-cobs of canned corn or a handful of canned corn
1 head of onion,
2-3 pickled cucumbers,
2-3 tbsp. spoons of apple cider vinegar
2-3 tbsp. spoons of olive oil,
1 st. a spoonful of Dijon mustard
salt,
ground black pepper,
a pinch of sugar.
1. Peel and cut the beets into cubes. Put in a bowl, immediately pour over the vinegar and season with mustard.
2. Peel the carrots, cut into small cubes and put in a saucepan. Pour a glass of water, add a pinch of salt and sugar. Simmer for 10 minutes until soft. Then drain the water and, without cooling, add the carrots to the bowl with the beets. Stir.
3. Cut the corn cobs into slices, onions and cucumbers into cubes. Put prepared vegetables in a bowl with beets and carrots. Add peas and stir.
4. Dress the salad with oil, pepper, taste for salt and refrigerate for 2-3 hours to infuse.
Increasingly, restaurateurs are returning to recipes from the Soviet past. Here and there in restaurants there are dishes slightly modified, but so familiar to everyone since childhood. By the recipes of the era of the USSR, many are already dismissive. What could be cooked there if there was not even butter on the store shelves? But even without jamons, blue cheeses and marzipans, Soviet women created real masterpieces. Here are the most popular ones.
Salad "Olivier"
The Soviet version of the salad was very different from the pre-revolutionary one. It was so “inspired” that it could well be called a parody. No hazel grouse, no pressed caviar, no crayfish ...
The Soviet version, familiar to us, was invented in the Moskva restaurant in the capital immediately after the revolution. All the tastiest things disappeared from it, and the hazel grouses were generally replaced with boiled chicken. And in times of special "revelry" of developed socialism, many housewives generally abandoned the bird, replacing it with boiled sausage. Oddly enough, it was in this form that the salad became known to almost the whole world. In Europe, it is now called "Russian salad", which, in general, is fair.
How to cook. Everything is very simple. To begin with, they boiled potatoes, meat, eggs, took pickles from a barrel or jar, brought onions from the cellar and opened a jar of green peas. Now the most dreary thing remained: everyone was chopped into cubes, except for peas, of course. Added mayonnaise, salt, pepper, and the last magical action: mixed. For a normal bowl of salad, half a kilo of meat is enough, the same amount of potatoes, ten eggs, five cucumbers, two onions and a jar of peas.
How to make it tastier. First, you can make your own mayonnaise with olive oil instead of buying it from the store. Secondly, it is not forbidden to add shrimp to all this riot. For happiness, you need three hundred grams, do not regret it.
Salad "Fur Coat"
To believe in this story or not is a personal matter for everyone. The “fur coat” became popular after the war, and Soviet cooking can be proud of it - this is an absolutely unique dish that immediately became popular. But, unlike Olivier, in the world it is known only as "that extravagant Russian salad with herring", or "oh my God, why do they do that."
How to cook. There are many variations of the recipe, but they all have one thing in common: boiled beets are needed. In addition to it, the usual list includes boiled potatoes, carrots and even herring. Vegetarian option with sea kale is not for everyone. Vegetables were boiled, cooled, peeled, chopped or grated. Herring was also crushed, vegetable oil was added. The whole essence of the salad is that the products were laid in layers and each of them was smeared with mayonnaise from the heart. The very first was herring, then carrots, potatoes and beets. Ideal proportions: each vegetable in the salad should be as much as the herring "foundation".
How to make it tastier. Do not feel sorry for mayonnaise - the salad loves it. Now quite often, in addition to traditional ingredients, onions and eggs are added. Neither one nor the other will definitely spoil the “fur coat”. Gourmets use salted red fish instead of herring, but this, you see, is somehow not proletarian.
Salad "Passenger"
There is a version that in the sixties this dish was actively promoted in dining cars. In addition to the memoirs of individual railway workers, no other evidence of this could be found.
How to cook. There are only three main products in the salad, plus the same dressing - mayonnaise. It was made from beef liver, which was first fried in large pieces, and then cut into strips. Pickled cucumbers were cut in the same way. Onions chopped in half rings were sautéed. Then all this was mixed, salted, peppered and the magical "Provencal" was added. Half a kilogram of liver took the same amount of onions and half as many cucumbers.
How to make it tastier. The combination of products is almost perfect, it is unlikely that anyone will be able to achieve better. However, some housewives, at the request of nervous husbands, reduce the amount of onions. Doubtful step.
Soup "Student"
This recipe is not found in the Soviet cookbook, but any student who studied then remembers it perfectly. And even in several versions - depending on the available products and financial capabilities.
For some reason, modern Russian sites and communities dedicated to cooking strongly require the use of broth in the recipe. Of course, "Student" is similar to French cheese soups, but there was no question of any special broth. All meat broth was provided exclusively by sausages.
How to cook. As usual, it all starts with peeling potatoes (0.5 kg). In a completely hopeless situation, it was replaced with pasta, but it was not so tasty. It also required three hundred grams of sausages, carrots, onions and two processed cheeses. The simplest grocery set that could be easily bought without using communications. When the water boiled, finely chopped onions and carrots were thrown into it. Sausages were also crushed, usually cut into circles - it's easier that way. At the very end it was the turn of processed cheese.
How to make it tastier. This is where the real scope for imagination. To enrich the taste and out of hopelessness, students added everything from bell pepper to olives. And it didn't lose the taste.
Pea soup
The history of pea soup has several millennia. There are references to it in Ancient Greece, Rome, medieval treatises. In Russia, it has also been known for a long time and is even mentioned in Domostroy.
In the USSR, it was prepared from dry peas or special briquettes with a semi-finished product. Due to its cheapness, it was especially loved in workers' and student canteens. At home, “musical soup” was also periodically prepared, but the dish was not at all festive.
How to cook. It is useless to consider the option with a briquette: the cooking method is written on the wrapper. If it was made from dry peas, they were pre-soaked for 6-8 hours. Onions, carrots, any smoked meats or lard were chopped and fried. Be sure to peel some potatoes, literally two or three things. It, along with peas, was boiled until half cooked, then everything was added from the pan. When the soup was ready, croutons were thrown into the plate. 250 grams of peas took 200 grams of meat, one carrot, onion and 0.6 liters of water.
How to make it tastier. It is not at all necessary to dwell on one variety of smoked meats. Soup with two or even three kinds of meat will be much better.
Naval pasta
Soviet interpretation of Italian pasta. The exact origin of this dish is not known. It appeared in cookbooks in the sixties, but there were mentions of it even earlier. Most likely, this is a classic "folk art", which also appealed to cooking professionals. Naval pasta was offered in canteens of almost all institutions, and especially often in sanatoriums, boarding houses and pioneer camps. Their administration simply adored this recipe: it was almost impossible to understand how much meat was really put there. Minced meat was mixed with noodles and did not use tomatoes, as is done in modern recipes.
How to cook. Brilliant in its simplicity composition. There are only three products in it: minced meat, one onion and the actual pasta. No complex manipulations were required. Half a kilo of minced meat was fried until tender in oil, onions were added and kept on fire until it darkened. Peppered and salted. At the same time, the same amount of vermicelli was boiled. Then the water was drained and minced meat was added directly from the pan. Be sure to mix thoroughly.
It is impossible to repeat this recipe now. The problem is the stew. The one sold in stores is not at all suitable in quality. There is almost no meat there, only some strange "jelly". You can put out the meat yourself, but it doesn’t get the same taste, it’s completely not Soviet. Why this happens is a big mystery. It remains only to be nostalgic and get by with the current stew. But it is worth buying only top-quality products: the rest is too doubtful.
How to cook. Probably, everyone has already guessed: the Soviet cuisine bribed precisely with its simplicity. And this time everything is also elementary. The potatoes were peeled, cut into large pieces and set to boil. Bringing to half readiness, stews were added. Just the entire contents of the jar. A recipe is circulating on the Internet in which “white fat” is offered to be removed and discarded. Frankly, this is blasphemy, for this it is necessary to transfer to a lifelong lenten menu.
How to make it tastier. This recipe has been tried to improve by many women. The easiest way is to add canned green peas. You can also chop and fry some onions and carrots. In general, there is room for delicious creativity.
Chicken Kiev
Soviet cuisine absorbed the traditions of completely different peoples, from the northwestern Baltic states to Central Asian nomads. Therefore, Uzbek shurpa is as familiar and dear to us as Russian cabbage soup. Many soups included in the golden fund of Soviet cuisine have a distinctive feature: they are excellent warmers, and many even replace the entire dinner, that is, they are very high in calories. We recall what warming and hearty soups the republics of the Soviet Union were famous for.
Russia
Solyanka, borscht, pickle, fish soup… There are a lot of important soups in Russian cuisine. But cabbage soup is our food. And, perhaps, the most important dish for Russia. Let's leave borscht to Ukraine, although this is also our soup, too.
Shchi from sour cabbage
Photo: Shutterstock.com
700-800 g lean beef (shoulder or edge)
500 g sauerkraut
608 medium potatoes3 carrots
3 medium onions
2 parsley roots
Black peppercorns
Bay leaf
Saucepan - 5 l
Step 1. Rinse the meat, pour cold water over it, bring to a boil, remove the foam, cook for 1.5 hours after boiling, remove the foam periodically.
Step 2. An hour after laying the meat, wash and peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater.
Step 3. Slowly fry the onion in odorless vegetable oil; when it becomes transparent, add the carrots. Wait until it becomes soft.
Step 4. While the vegetables are fried, peel the potatoes, cut them into cubes.
Step 5. Remove the meat from the broth, remove from the bones, if necessary, cut into large cubes. Put back into broth.
Step 6. Add potatoes to the broth. Cook for 5-10 minutes (depending on the size of the cubes).
Step 7. Add sauerkraut to the soup.
Tip: the cabbage should be good, crispy, not over-salted and not sweet!
Step 8. Add onions and carrots. Then add the parsley root, pepper and bay leaf. Salt. Wait 5-10 minutes.
Step 9. Turn off and let it brew for about 20 minutes. Serve with herbs.
Ukraine
Borsch
South Russian and Ukrainian borscht is distinguished by a special fatty broth. It is boiled either on beef brisket or pork, or two types of meat are mixed.
700 g pork ribs
Photo: Shutterstock.com
3 potatoes
2 onions
2 carrots
2 tomatoes
1/3-1/2 head of cabbage
A piece of lard2-3 teeth garlic
Black peppercorns and bay leaf
Step 1. Wash the meat, pour cold water over it and cook the broth for 1.5 hours.
Step 2. Peel and cut the potatoes into large cubes, add to the broth.
Step 3. Fry the beets, cut into strips, in a pan.
Step 4 Separately fry the onion and carrots until golden brown. Add them to the beets.
Step 5. Add grated tomatoes or tomato paste to the roast.
Step 6. Remove the meat from the broth, remove it from the bones and cut into small pieces.
Step 7. Add vegetables to the broth, put the meat there, simmer over very low heat.
Step 8. Add shredded cabbage to soup. Cook it until soft.
Step 9. Crush lard with garlic and salt. Add to borscht and turn off.
Step 9. Salt and pepper if necessary, let it brew for 10 minutes. Serve with greens.
Belarus
There are many excellent soups in Belarus. We decided to stop at potato. Because Belarusian cuisine and potatoes are the same thing.
Tertyukha
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5 large potatoes
1.5 l meat broth
100 g smoked brisket150 ml cream
20 g butter
Salt, black pepper, herbs
Step 1. Peel and grate potatoes.
Step 2. Put in a boiling broth (you can just water).
Step 3. Cook for 10 minutes, then add butter
Step 4. Pour in the cream, bring to a boil.
Step 5. Remove from heat and add salt, pepper, herbs.
Step 6. Fry the brisket in a dry frying pan. Add a spoonful to each bowl of soup.
Georgia
Kharcho
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600 g beef
2 onions
4 tomatoes
Piece of tklapi with polladoni6 tbsp rice
½ cup chopped walnuts
1 parsley root
Greens (cilantro, parsley, green basil)
1 hot pepper
Suneli hops, saffron, allspice
½ head of garlic
Vegetable oil
Step 1. Cut the beef into large cubes and cook with parsley root and bay leaf, removing the foam, in 3 liters of water until tender. About an hour and a half.
Step 2. Remove the beef from the broth, strain the broth. Remove bay leaf and parsley root.
Step 3 Rinse the rice and put it into the broth.
Step 4. Peel and finely chop the onion. Saute in vegetable oil.
Step 5. Grind walnuts in a blender or grate, or turn through a meat grinder. Add them to the onion.
Step 6. Remove the skin from the tomatoes, finely chop and add to the onions and nuts. Fry everything for 5 minutes.
Step 7. Add the fry to the rice. Put the beef in there. Bring to a boil, add tklapi and turn off.
Step 8. Grind the greens, rub the garlic with salt (you can pass it through the press).
Step 9. Put greens, garlic, spices into the soup. Close the lid and let it brew for 10 minutes.
Moldova
Zama
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1 soup chicken
1 carrot
2 onions
1 parsley root1 hot pepper
Parsley and celery greens
Kvass for okroshka
homemade noodles
Step 1. Cut the chicken into portions and boil.
Step 2. Add 1 onion in the husk to the chicken, carrots, parsley root, hot pepper, a little kvass and greens.
Step 3. Chop a whole raw onion. And boiled in the broth - remove. Cut carrots.
Step 4 Boil the noodles separately, rinse and add to the broth.
Step 5. Add celery and sour kvass (can be replaced with lemon juice). Bring to a boil and turn off the heat.
Kazakhstan
Shurpa
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500 g lamb
5 potatoes
2 carrots
2 onions
2 bell peppers
1 head of garlic
1 lemoncilantro, suneli hops, black pepper and salt
Step 1. Boil the lamb over low heat, removing the foam, adding the onion. Boil the broth for 1.5-2 hours.
Step 2. Remove the meat from the broth, discard the onion.
Step 3. Add chopped potatoes and carrots to a slightly boiling broth. Cook for 30 minutes over low heat.
Step 4. Put the diced pepper.
Step 5. Cut the cooked meat into pieces and add to the soup.
Step 6. Throw whole apples into the pan.
Step 7. Boil for half an hour, then remove the apples and put coarsely chopped tomatoes into the soup.
Step 8. Finely chop the garlic, add to the soup, squeeze the lemon juice into it. Simmer the soup for another 30 minutes.
Step 9. Turn off, salt and add spices, let it brew for 10 minutes. Serve with greens.
Uzbekistan
Kaymak Shurpa
400 g sour cream
2 onions
Several ears of corn300 g pumpkin
Step 1. Chop the onion, add it to the sour cream and simmer until the onion is soft.
Step 2. Pour water, bring everything to a boil and add corn on the cob, cut in half.
Step 3. Add diced pumpkin and cook for half an hour.
Step 4. Turn off, salt, add cilantro.
Azerbaijan
Kyufta bozbash
Kyufta bozbash. Azerbaijan Photo: Shutterstock.com
500 g lamb
3 tbsp rice
2-3 potatoes
1 tomato
1 bulb
½ cup chickpeas
Some dried mint
Dried cherry plum
Step 1. Soak the peas two to three hours before cooking.
Step 2. Boil rice. Put the peas to boil.
Step 3. Turn the meat into minced meat along with cherry plum and onion. Add rice to minced meat.
Step 4. Roll up large meatballs.
Step 5. Boil water, salt and put the meatballs. When they surface, reduce the fire.
Step 6. Cook for 40 minutes.
Step 7. Peel the potatoes, add to the soup and cook over low heat. Put half-cooked peas there.
Step 8. Add a whole tomato, turmeric.
Step 9. When the potatoes are cooked, turn off the soup, salt and pepper. Sprinkle with dried mint when serving.
Lithuania
Borscht with ears
Photo: Shutterstock.com
Sugar pit for broth
2 l mushroom broth
2 medium beets
2 onions
2 carrots
1 parsley root
1 tbsp vinegar
Bay leaf
Salt and pepper
2 cups of flour
3-4 tbsp water
1/2 handful dry mushrooms + 2-3 mushrooms for broth
Butter
1 bulb
Pepper and salt
Step 1. Cook the broth from the bones by adding the onion, carrot, parsley root, bay leaf and allspice.
Step 2. 40 minutes before the end of cooking, add beets, chopped into strips, vinegar
Step 3. Soak the mushrooms, then drain and pass through a meat grinder.
Step 4. Fry the onion and add it to the mushrooms, also put the greens there.
Step 5. Boil the mushroom broth.
Step 6. Knead the dough from flour and eggs.
Step 7. Roll out and mold dumplings with mushroom filling from it.
Step 8. Strain the broth with beets and mix with strained mushroom broth.
Step 9. Put ears in hot soup and cook for a couple of minutes.
Step 10. Serve ears in hot broth with herbs.
Latvia
beer soup
Beer soup. Latvia Photo: Shutterstock.com
500 ml beer
100 g sugar
Step 1. Boil beer with cumin.
Step 2. Grind sugar with yolk, dilute with cold beer and pour everything into hot beer, stirring.
Step 3. Put on fire, heat up, but do not bring to a boil.
Step 4. Serve with croutons.
Estonia
Milk fish soup
Milk fish soup. Estonia Photo: Shutterstock.com
1 kg cod
1 liter of milk
1.25 liters of water
1 half liter can of chopped potatoes
1 bulb
2 tbsp butter
1 tbsp flour
1 tbsp chopped dill
Step 1. Cook the fish in boiling water for no more than 10 minutes, then remove it.
Step 2. Put potatoes, finely chopped onions, parsley into the broth, salt and cook for another 10-15 minutes.
Step 3. Dilute the milk with water, stir the flour in it and add it to the broth with vegetables.
Step 4. Cook, stirring, until the potatoes are ready, then put the previously removed fish fillet, add dill, oil and heat for 2 more minutes.
Step 5. Remove from heat, close the lid and let stand for 3-5 minutes
Kyrgyzstan
Lagman Photo: Commons.wikimedia.org
150 g beef
2 tbsp butter
½ onion
10 g tomato puree
80 g radish
2 garlic clove
1 tbsp 3% vinegar
Pepper, herbs, salt
Step 1. Knead unleavened dough from flour and a small amount of water. Roll it out very thin and cut into homemade noodles.
Step 2. Cut the meat into small pieces and fry until crispy.
Step 3. Then finely chop the onion and radish and fry together with the meat. Add pepper and salt.
Step 4. Put the tomato puree, chopped garlic into the roast, pour in the broth.
Step 5. When serving, warmed noodles are poured with sauce.
Tajikistan
Nahudshurak
Nahudshurak Photo: Shutterstock.com
1 kg lamb
500 g carrots
2 chickpeas
2 cups chickpeas½ cup chopped quince
Red pepper and salt
Step 1. Coarsely chop the meat with the bones, pour 3 liters of water, bring it to a boil and cook over low heat until tender. Soak the peas in cold water for 3-4 hours.
Step 2 Finely chop the onion. Add whole carrots and 200 g of onions to the meat.
Step 3. 20-25 minutes before the meat is ready, add whole tubers of peeled potatoes. Remove cooked meat, carrots and potatoes. Cut meat and carrots into cubes, potatoes into slices.
Step 4. In the broth, boil the prepared peas until soft.
Step 5 A few minutes before the broth with peas is ready, salt and pepper.
Step 6. Strain the broth. Combine peas with meat, potatoes and carrots, warm up.
Step 7. Serve sprinkled with the remaining onion, red pepper and chopped herbs. ♦
Armenia
Saved
This soup is served both hot and cold. Just like khash, spas alleviates a hangover, but it also improves digestion, so it is served at the end of dinner
Photo: Shutterstock.com
500 g matsun
3-4 st. l. sour cream
0.5 cup dzawar (or bulgur)3 art. l. flour
bunch of cilantro
bunch of mint
For refueling:
2 onions
3 art. l. ghee
a pinch of ground hot red pepper
Step 1. Rinse dzawar (or bulgur) wheat groats in cold water and put on a sieve.
Step 2. Boil soft porridge, fold again on a sieve to remove excess liquid, if necessary.
Sift the flour and beat with the egg. In a thick-walled bowl, beat sour cream with matsun, add the flour mixture and stir until smooth. Put the finished cereal and add such an amount of cold water to get a "medium" consistency.
Place the saucepan over low heat and heat while stirring constantly. It is necessary to stir spas with a whisk constantly so that the mixture does not curdle. Once the soup boils, the fire should be minimal, and the soup should cook for another 15-20 minutes.
Prepare the dressing: lightly fry the finely chopped onion in hot oil and add the red hot pepper.
Pour the hot spas into bowls, pour over the dressing, sprinkle with finely chopped mint and cilantro and serve immediately.
Turkmenistan
Umpach-defense
100 g flour50 g lamb fat
1 bulb
Salt, pepper, herbs
Step 1. Fry the flour in a pan with lard until brown.
Step 2. Dilute with water.
Step 3. Fry the onion and add to the soup.
Step 4. Salt, pepper and bring to a boil. Serve with greens.
People whose childhood fell on the period of the USSR and Perestroika have something to remember about those distant times. Some say that life was bad in the era of the Soviet Union, while others, on the contrary, consider these times to be the best in their lives. Nevertheless, both of them had favorite dishes and products that left pleasant memories in the soul of everyone who was born and raised in the Soviet era. The set of the food basket of a Soviet person did not differ in a motley variety, so people invented and invented new dishes from the same products. Let's get nostalgic and remember what every Soviet person had on the table.
bread crust
Running to the store for bread was one of the first tasks given to a Soviet child. And so, headlong, you run to the nearest store. Squeezing a penny in a small palm, stand in line and wait for an aunt in a high cap to turn to you. But you can return home slowly. Still would! There is a fragrant crust that cannot be resisted. Well, who among us did not bring home slightly bitten bread?
caramel roosters
Cockerels, bunnies, chanterelles - sweets took on a variety of forms. But they were all made from sugar and melted butter. It was possible to buy both in the store and in the market from enterprising grandmothers. Where is the lollipop to take.
Gum
When in the early 90s we watched cassettes with foreign films to the holes, we always tried to somehow resemble beautiful heroes. Gum, which they always had with them, was a luxury for many children. But that didn't stop them. Admit it, because you also chewed the resin of fruit trees!
Bundle of bagels
Competing with a variety of biscuits and delicate cookies, bagels have lost their popularity. And about 30 years ago they were bought in bundles. And while mom or grandmother was busy in the kitchen, each girl considered it necessary to try on a bundle. Awesome decoration!
Bread with sugar
It is now that we buy or prepare a variety of desserts, and at that time the most favorite delicacy was a piece of white bread with butter, generously sprinkled with sugar. When there was no oil, bread was simply moistened with water, and then sprinkled with sweet granulated sugar.
cookie sandwich
Remember cookies with baked milk? It was so tasty and fragrant that it was hard to wait for the kettle to boil. And to make it even tastier, it was enough to grease one cookie with butter and cover such a filling with a second one.
Condensed milk in a tin
Today, the choice of condensed milk is so great that the eyes run wide. And earlier in the stores they built pyramids from one type - liquid condensed milk. To lubricate waffle cakes or cook toffee, condensed milk was boiled. Sometimes after that midnight the walls and ceiling were washed. But the “explosive” delicacy was never abandoned.
Butterscotch
Here they are, sweets that could be eaten indefinitely. Well, if not to infinity, then exactly to the pain in the stomach. Yes, you can find something vaguely reminiscent of the taste of those same toffee in the nearest store. But only those who lost fillings after every second candy will feel the difference.
Cheese "Friendship"
Today you can find products under this name, but it does not repeat the same Soviet taste. Previously, cheese was added to a variety of dishes or simply eaten with tea.
Dessert "Nutlet"
Some people still have a form for baking such nuts. After all the ups and downs with a can of condensed milk, the women kneaded a special dough and brought it to readiness in the form, and then stuffed the nuts with boiled condensed milk. Of course, half a can of condensed milk disappeared without a trace in the process.
Halva
Of those few products that have always been on store shelves and remained available, there was also halva. Today, many are surprised that such a product was sold in cans. But for children of that time, this is quite normal.
Kissel in briquettes
Why wait until mom comes home from work and cooks strawberry jelly? It is enough to print a pack and gnaw on a briquette. Then, of course, the parents scolded, but the game was worth the candle. Did you do that?
Toast
Where do you put stale bread today? If you were transported 30 years ago, then this question would not torment you: cut it into pieces, dip in a beaten egg and fry in a hot frying pan until crusty. The generation of the toaster could not even dream of!
Kvass
As soon as the heat comes - store shelves are filled with a drink called "Kvass". If you grew up in the Soviet Union, you know that the modern dark drink has nothing to do with real kvass. At that time, in the kitchen of every decent housewife there was a three-liter jar with breadcrumbs at the bottom. This is how delicious kvass was prepared.
Homemade goats
The fragrant and tasty sweet was prepared at home, as it was quite difficult to find it in the store. It would seem that nothing tricky or special: pour the peeled seeds with caramel, wait until the mass hardens, divide into briquettes. A broken tooth, and not even one, is a traditional consequence.
Baked potato
It will be many more years until the newfangled word "barbecue" will accompany conversations about a trip to nature. In the meantime, you can just build a fire and throw in a few potatoes. You break off a branch from the nearest bush and use it to turn the potatoes over. Then you take it out, throw it from hand to hand, remove the peel, eat it still hot ... An excellent master class for modern children.
Bread with vegetable oil
So, the instruction for those for whom this combination does not seem like a delicacy at all: take a piece of rye bread, grease it with vegetable oil and sprinkle with salt, as well as chopped green onions. The children were delighted!
Cookies "Potato"
The famous Soviet dessert resembles potatoes only in shape. It's actually cookies, cocoa, melted butter, and nuts. Mixed, blinded balls - the dessert is ready.
Doctor's sausage
It exists today. But not like that. Probably, at that time they used a special recipe that was lost over the years. While someone was simply preparing sandwiches with boiled sausage for tea, others were frying it. So it became even tastier and there was nothing better.
Jam and black bread
Modern children eat glazed curds, chocolate bars and cupcakes. And we cut off a piece of black bread and opened a jar of currant jam. No creams, jams and marmalades can compare with such a dessert.
