I continue to tell you about the different culinary facts. Today, talk about the soup, which is called "churning."
Frankly, I found out about it recently, and previously never heard of him. But now I read cookbooks that are stocked in the library, and share with you interesting recipes and culinary facts. And I learned about this soup.
Churning enter the menu and sailors cuisine in 1905-1907. and it was there until the 1917 revolution.
Soup prepared not on the water, and buttermilk (hence the name) - broth that remained after cooking of oatmeal or barley cereal.
This was the so-called filling soup that is prepared without meat. For fat content and nutritional value it added fat - mostly pork and sometimes beef.
- It is tasteless and wrong in the culinary and gustatory ratio combination. Composed exclusively of calculation was acceptable cash costs and calories, - says in the book of Pokhlebkin "Kitchen of the century"
Soldiers and Sailors simply had nowhere to go, and they had to either go hungry or eat this soup.
By the way, in their menu and was another culinary "masterpiece" - skit. This is also a soup, which is prepared from millet, sour cabbage and bacon. The taste was disgusting, but again had to eat.
Basically the menu were quite good soups: soup, soup, pickle, soup with meat and vegetables, soup with rice, meat, soup with ears, lazy soup, potato soup with meat and others.
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