If you caught the Soviet Union, you probably remember a lot of things. From clothing, cast-iron pans, Vatnikov and finishing recipes.
Yes, many of them now seem to us naive, strange and even absurd. But that's what they were tasty no doubt.
Remembering family holidays and weekdays, often comes to mind some of the dishes. And recently, examining the old cabinet, found her mother's culinary notebooks from the 80's.
Want to see what was on the recipes?
biscuits
Ingredients:
1 cup of sugar
1 cup yogurt or yogurt
3 tbsp. l. butter melted butter
2 eggs
1 h. l. soda
flour
Preparation:
Beat 1 egg and 1 egg yolk (protein left) with sugar, yogurt, butter and soda. Pour as much flour. to get a soft and elastic dough.
Roll out dough sausage. Dressed from her pieces of dough the size of an egg.
Flatten them in the form of lozenges circular shape.
Beat protein.
Dip one side of tortillas in protein and dry - lay out on a baking tray laid by the paper. Sprinkle the biscuits with sugar or crushed nuts.
Bake in a moderately heated oven for 15-25 minutes.
Store the biscuits in a pot with a tight lid.
nuts
Ingredients:
100 gr. margarine
0.5 cups of sugar
2 eggs
1/3 cup starch
1 h. l. soda
1 tbsp. l. vinegar
flour (how many will take the dough)
Preparation:
Beat the eggs with the sugar, add the starch.
Soda to extinguish vinegar and pour in eggs. Enter as much flour as you need to not too batter.
Lubricate the form of nuts and margarine or butter. Spread batter into the pan and bake nuts. Starting condensed milk.
Soviet cuisine: the very Cutlets from the dining room according to GOST
Yet there were many kinds of cookies, firewood, shantiki, Kurniki, dumplings, meatballs in bread, breaded, stuffed cabbage, stuffed peppers, potato pancakes, Olivier, fur coat... The list can be endless.
And, here's another that often recall - pickle. Now we are preparing it differently.
Pickle as a kindergarten (meat-free)
Ingredients:
1.5-2 L broth whether water
1 cup cucumber brine
4 things. potato
1 carrot
2 onions
3 pickles
0.5 glass pearl barley
2 tbsp. l. vegetable oil
1-2 hours. l. tomato paste
salt
greens
Preparation:
Pearl barley bust, washed in several waters and poured into a pan of boiling water.
Boil until half the rump and recline on a sieve.
Pickles grate or cut into small cubes.
Put the cucumbers in a frying pan, add 3-4 tablespoons. l. water or broth, simmer, covered for 10-15 minutes on low heat.
Water or broth to boil. Brushed and put the diced potatoes.
Carrots and onions to clean, crush and fry in vegetable oil. Add the tomato paste. Send in barley soup and vegetable zazharku, cook for 10 minutes.
Transfer to a saucepan stewed cucumbers and salt.
Boil until cooked potatoes.
Fill pickle fresh chopped herbs. Serve with sour cream.
Here are recipes from the past!
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