Interestingly, modern young housewives and owners, even though they sometimes visit the kitchen, have heard at least sometime about semolina cutlets, the taste of which was given by... "strong" broth from cubes.
Perhaps this is one of the most terrible dishes, a symbol of total poverty and the extinction of an entire country. It should be exhibited in the museum. Well, or apply at lectures "The Country We Lost". First, feed the visitors with "creepy" public catering cutlets according to the recipe of the times of the USSR, then - with these, from semolina and a cube, give a modern public catering cutlet for a snack ...
Now many are wondering how it is, how a normal person can feel nostalgic for the "damned scoop", in which there was no freedom and sausages are much different?
And so it can, everything is known in comparison ...
I already once wrote about Soviet public catering cutlets, which we called "cutlets in straw" in childhood. Oddly enough, they were juicy and tasty, the breading allowed to preserve all the juice, and - this will probably be a shock - there was meat in those cutlets. Perhaps chopped right from the barn, in which it was found during life, but it was.
I don't buy modern cutlets in cookery. Because those who want a reasonable price (a culinary product shouldn't cost like a steak if it's not a steak), are inedible, and those that can be eaten in half with grief will cost several times more than homemade beef tenderloin.
However, there was still a transitional period when any cutlets seemed heavenly semolina.
Because for the majority for a long time the "main" cutlets have become products... from semolina. This recipe was printed in newspapers, in selections like “we live happily and economically, trying not to die out like pipa Suriname, cockroaches and the watchman Vlas from "Fatal Eggs", and also passed on to each other in the form of handwritten notes.
Well, have I prepared you mentally enough?
Then read on.
For the survivalist cutlets you will need:
- Multiple bulbs
- A couple of eggs
- Semolina - the amount depends on how thick you need the dough
- Half a liter of broth from cubes of increased concentration (to give at least some taste to these cutlets)
- A teaspoon of slaked soda
How to cook:
Finely chop the onion, fry in a skillet, add beaten eggs (and it's good if you have them), semolina, a spoonful of slaked soda. Mix everything thoroughly. If you will fry this like pancakes, 7 tablespoons of semolina is enough.
If you are trying to form cutlets, you will need 10-12 spoons of semolina.
As you have fried everything, put it back in the pan with a slide and... fill it with the same diluted broth from cubes. Cover with a lid and simmer over high heat so that all liquid is absorbed.
Further in the nineties they said - bon appetit! Now try to catch your family and shove a piece of such a cutlet into them. If you succeed, tell me. And I will continue to wonder how people survived on such a menu in the nineties ...