Going back... into the past. We prepare amazing dishes from the forgotten Soviet food service menu. Everything is delicious!
Let's start with salads. In secular times, in addition to "Olivier" and "Stolichny", there were also very various snacks and, of course, salads. Not only cabbage or beets with garlic.
There were salads:
Fresh cucumber salad with sour cream 100 grams = 70 kopecks.
Fresh tomato salad with sour cream 100 grams - 85 kopecks.
And also "Passenger", "Kiev" and such.
The second courses are especially interesting. Yes, the cutlets were then presented in the usual recipes - bread, fish, liver.
But there were also gourmet options on the dining room menu.
Sputnik cutlets 280/140 grams = 89 kopecks
We need:
400 gr. meat (beef or pork)
200 gr. cheese
2 onions
2 eggs
0.5 cups milk
salt
pepper
breadcrumbs
vegetable oil for deep fat
How to cook:
1. Cut the meat into not very thin large pieces (about the size of a large palm) and gently beat off without tearing the tissue.
2. Cut the onion into cubes and fry.
3. Grate cheese on a coarse grater and combine with cooled onions.
4. Season the meat with salt and pepper. In the middle of the piece, put the finished cheese-onion mince and wrap the meat in a bag without holes (remember before all the products were wrapped in paper from which they first made a bag, and the tail of the bag was closed top).
You should get a cone without holes.
5. Roll each such cone in a triple breading: in flour, in a lezone (egg + milk) and in ground breadcrumbs.
6. Pour oil into a stewpan (who likes what if desired).
7. Put the cutlets cone up and fry the bottom. Then put on its side and fry in a circle.
These cutlets were served per serving, 2 pcs., Put them with a cone up (that's why they probably named Sputnik). The cutlets have an extraordinary (mushroom-like) taste.
And here's the original canteen recipe.
Now the soup.
Many people love it and cook it often. Fragrant, rich, moderately spicy and incredibly satisfying. Long ago become a classic of soups. Do you remember him?
It...
Kharcho soup with beef 600 grams = 32 kopecks
Ingredients:
0.5 kg beef with bone
100 g rice
4 things. walnut kernels
onion
1 hot pepper
2 tbsp. l. tkemali
2 hours l. seasonings
3 cloves of garlic
2 tbsp. l. tomato paste
2 bunches of greens (cilantro, parsley)
vegetable oil
salt
ground pepper
How to cook:
1. Boil a strong meat broth. Strain it, disassemble the meat into pieces and put it back in the broth. The same washed rice and chopped pepper.
2. Crush the nuts into powder. Mix with garlic passed through a press.
3. Fry the onions in cubes in oil until golden brown. Add tomato paste and a mixture of nuts and garlic, mix everything thoroughly. 4. Warm up over low heat for about 4 minutes. Then transfer the whole frying to the soup.
5. Season the soup with herbs, tkemali and spices. Don't forget about cilantro too! It needs to be cut. Season the soup with salt and pepper.
6. Cook everything together for literally another 5 minutes.
Let the soup brew under a closed lid for 15 minutes, then serve!
And the most correct recipe from the Soviet cookbook.
These are the delicious memories we have today.
I wish you all health and patience! Everything will be fine!
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Thanks for reading to the end!