Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Izmir kofta

Izmir kofta

Beef 135, 20 onions, eggs (yolk) 0.5 pcs., wheat flour 5, melted butter 20, 20 tomato, red pepper 2, black pepper.
Beef mince twice, season with raw egg yolk, salt, red and black pepper, finely chopped onion, cut into small balls (5 pieces per serving), breaded in flour and fry. Make tomato gravy for meat broth, pour it over the balls and put them on a low heat, bring to readiness.
When serving, sprinkle with red pepper and herbs.

Kofta Bozbash | Lamb Soup

Lamb 120, 10 melted butter, onion 15, rice 40, 20 eggs, spices.

Cook the rice soup in meat broth with browned onions and spices. In this soup simmer meatballs with lamb minced meat, mixed with cooked rice, eggs, pepper and greens. For 5 minutes before serving soup to fill with eggs, mixed with water or milk.

Bozbash Echmiadzin

Lamb 80, 10 melted butter, onion 15, 45 eggplant, tomato 85, 25 green beans, sweet peppers 20, 20 okra, potatoes 75, parsley 10.
Lamb boiled, cut into pieces, fry, pour the strained broth, add the browned onions, sliced eggplant, tomatoes, peppers, green beans, okra, potatoes and cook until tender. When serving sprinkle with herbs.

Harissa | Wheat porridge

Lamb 115 or 100 chicken, cereal wheat 70, 20 melted butter, onion 30.
In the semi-liquid wheat porridge, cooked in meat broth, add chopped pieces of flesh boiled lamb or chicken and beat until the mixture becomes viscous. When serving sprinkle with oil and put the browned onion and sprinkle with cinnamon.
Marinated plums

Marinated plums

For 1 l marinade fill — 240 ml of 6% vinegar, 490 ml of water, 270 grams of sugar and spice: 1.5 g cinnamon, 0.5 clove, 0.7 star anise and 0.6 allspice.
For marinating select ripe plums, removing both overripe and unripe. Then clear the peduncles and impale plums in a few places that are not cracks on the fruit and that they soon saturated with marinade. Prepared plum put in a good steamed and washed container and pour the marinade.
Depending on the use of plums, marinated can be done without adding spices.

Marinated cherries

For 1 l marinade fill — 270 ml of 6% vinegar, 420 ml of water, 310 grams of sugar and spice: 1.3 g cinnamon, 0.5 clove, 0.6 star anise and 0.5 allspice.

Cherries to sort out, separating overripe, damaged and rotten. Remove the peduncles. After this wash the cherries, place in container and cover with marinade. Depending on the use of cherries, marinated can be done without adding spices.

Marinated grapes

For 1 l marinade fill — 260 ml of 6% vinegar, 570 ml of water, 170 grams of sugar and spice: 1.5 g cinnamon, 0.5 clove, 0.65 star anise and 0.6 allspice.
In barrels you can marinate the whole bunches of grapes, in large bottles — only berries. The grapes are sorted to remove damaged and immature, rinse, put in a barrel and pour the marinade.

Marinated pears

For 1 l marinade fill — 220 ml of 6% vinegar, 530 ml of water, 250 grams of sugar and spice: 1.25 g cinnamon, 0.5 g clove, star anise and allspice.
Pears clear from the peduncle and calyxes. If the peel is rough, then it should be cleaned. Pears not more than 4 cm diameter can be left as a whole, and larger fruit cut into halves along removing the seed box. Prepared pear drop to 2-10 minutes (depending on their level of maturity, fruit size and the varieties of pears) in boiling water, which added 0.1% (from the amount of boiling water), citric or tartaric acid. After that pear immediately cooled in water, put in a good steamed and washed container and pour marinade fill.
Recipes of seasonal soups

Soup of assorted vegetables

Cabbage 40, 80 potatoes, 20 carrots, turnips 20, parsley 10, onion 10, 10 leeks, peas 15, beans (pods) 15, 40 tomatoes, butter 10, greens.
Carrots, parsley, leeks and onions chop into strips and fry in the fat. Cabbage and bean sprout chop; pods peas, if they are large, cut diagonally into 2-3 pieces. Cut the potatoes into cubes or slices, tomatoes — sliced.
In the boiling broth or water, put the cabbage and bring to a boil. Add remaining vegetables taking into account timing of the cooking. Cook the soup for 25-30 minutes. 5-10 minutes before end of cooking, put the chopped tomatoes and salt.
In soup, cooked with water, add milk (200 g) or serve it with sour cream (10 g) and greens.

Zucchini soup with fresh mushrooms

Fresh porcini mushrooms 85, 100 zucchini, potatoes 50, carrots 20, parsley 5, celery 5, green onion 15, 40 tomatoes, butter 10, sour cream 10, greens.
Potatoes and zucchini cut into slices thickness of about 0.5 cm Roots, cut into slices and sauteing on fat, 2-3 minutes before the end of frying add green onion, sliced 2-2,5 cm Prepared mushrooms to chop, put in boiling broth or water and cook for 20-30 minutes, add fry roots, potatoes and cook for 15-20 minutes. 5-10 minutes before the end of cooking, put zucchini, tomatoes and salt.
Serve with sour cream and greens. The soup can be cooked with milk (200 g).

Cauliflower soup

80 cauliflower, leek 30, 80 potatoes, green peas canned 20, butter 10, sour cream 10.
Leek (white part) slice lengthwise into pieces with a length of 2.5—3 cm and slightly fry with oil. In the boiling broth or water, put the prepared onion, cauliflower and potatoes sliced into strips. 5 minutes before end of cooking, add canned green peas and parsley leaves.
The soup can be served with sour cream or egg-milk mixture or cook it with milk.

Corn recipes

Baked corn

Corn cob 1-2, melted butter or bacon 5, butter 15.
Corn on the cob, cleaned of leaves, put in a single row on a baking sheet greased with a small amount of melted butter or bacon fat, and put in a highly heated (300° C) oven. As soon as the ears on top are slightly browned, they need to flip to the other side and again fry.
Serve with a slice of butter.

Corn souffle

1 corn on the cob, 100 sauce, eggs 1.5 pcs., milk 10, butter 10, cheese 20.
In thick milk hot sauce to add at continuous stirring raw egg yolks, pre-mixed with milk, grated cheese and fresh cooked grain (cobs) of corn. 15 minutes before serving in weight to enter whipped in a dense foam egg proteins and gently stir. To put weight on a greased pan portioned, smooth the surface, brush with beaten egg, sprinkle with grated cheese, drizzle with oil and bake in hot ovens or grill until golden brown.
Serve immediately after baking.

Corn fried in dough

1 corn on the cob, fat for deep-frying 10;
For the dough: flour 20, sunflower oil 5, milk 20 eggs 1/2 pcs.;
For the salad: fresh tomatoes 75, sunflower oil 5, 3% vinegar 5, pepper.
The lactic ripeness corn cob boiled in salted water, clean of leaves, dipped in liquid unleavened dough and fry in deep fat to form on the surface golden brown.
For the dough, egg yolks rubbed with oil, add milk (or water) in which pre-dissolved salt. Pour the sifted flour, stir well, and then enter firmly beaten egg whites, and again stir slightly.
Serve immediately after frying. Separately serve a tomato salad.

Corn with green peas

Corn 75, 75 peas, milk 150, butter 15, flour 5, sugar 5.
Grains of corn lactic ripeness boiled in milk until soft, then add to them fresh green boiled or canned warmed with butter peas. Season with salt and sugar and thicken with flour mixed with butter.

At 100 kg of cabbage requires 2.5 kg of salt, carrot 4 kg, 9 kg of apples, cranberries or cowberries 3.5 kg, 0.5 kg of cumin. Loss on sauerkraut is 12%.

Cabbage clean from green, contaminated or damaged leaves and cut off the outer part of the stem. Peeled cabbages shred or chop, depending on what type of cabbage prepared - shredded or chopped.
When cabbage filling in the well-steamed and washed barrels each layer of cabbage height of about 5-7 cm is necessary to pour salt and compacted. To give a better taste to cabbage add chopped carrots, apples, cranberries or cowberries, cumin.
You can add the cabbage and beets, which also improves the taste of cabbage, but paints it in pink color.
Filled barrel should cover washed green cabbage leaves and a clean white cloth. Cover with a wooden circle, and on him the yoke - thoroughly washed stones cobblestone weight of approximately 10% to the weight of cabbage.
When the cabbage and settles on the wooden circle appears brine height of 10-15 cm, necessary to reduce the pressure.
Formed on the surface of the brine foam has to be removed, and the edges of the barrel wipe thoroughly with a clean towel. As fermentation oppression, put on a wooden circle, should be reduced, but in such a way that cabbage all the time was covered by a brine layer at least 10 cm.
Cabbage fermentation lasts about 20 days at a room temperature of about 14°C. Fermented cabbage should be stored at a temperature of from 0 to 3°C.
You can also cook the cabbage in a pan or other suitable container taking the appropriate proportions of the ingredients.

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