Russian food: cabbage soup will be "true masters"? - video recipes at home
- Russian food: cabbage soup will be "true master"?
So whether simple Russian cuisine, and what we know about this Russian feast?
"Cabbage soup yes porridge, our food!" - say, when they want to say about the modest variety on the table. But it is simple really Russian cuisine, and what we know about this Russian feast?
Pies with cherry, shanezhki with salty saffron milk caps, pickle with smelt, pie in the four corners, ram side of porridge or a pig with soaked cranberries ... Tell me, how long have you been tried at least one of these dishes? Certainly, most will answer: "Never." But this is only a few names genuine Russian delicacies that and wants to try. Except that in the present conditions to prepare many dishes problematic. No mistresses in modern furnaces, which have languished amazing crumbly porridge, do not have much time to the dough and put in the pies and soup to weld. And many of those products that were familiar to our ancestors, are now a rarity. Sometimes it becomes really sorry that all was forgotten. And the dishes, who ate as much as under Peter the Great, "sunk into oblivion!"
Everything in life changes, including the culinary habits. That's on our tables appeared ravioli, dumplings, pasta and risotto. Yummy? Absolutely! But Russian cuisine, these dishes will not be called.
And we have forgotten how to soup "true master". But before them there were about 100 species. They were meat, fish, goloviznoy, with mushrooms, "lazy", "empty", "per diem" green nettle. And according to the testimony of the French, Russian soldiers entered Paris in 1812, so missed the traditional cabbage soup, they tried their brew from fermented grape leaves. Fortunately, we do not need - sauerkraut on the markets and shops galore, and the present Russian cabbage soup can be prepared without problems.
to "soup with sauerkraut" (an old Russian recipe)
It is necessary:
700 g of beef
300 g of sauerkraut
600 g of potato
200 g of carrots
200 g of onion
How to prepare:
- Meat boil until cooked (cooking 1-1, 5 hours after boiling). Boiled meat cut into small pieces and put back into the broth.
- Onions and carrots chop and fry in vegetable oil until golden brown.
- In the boiling broth add chopped potatoes (boil 5-7 minutes).
- Then add the sauerkraut. (If heavily salted cabbage, wash it in cold water).
- In a saucepan with cabbage and potatoes add sautéing onions and carrots.
- At the end of cooking the soup to fill the crushed roots of parsley or celery, bay leaf and pepper to taste. If necessary, a little salt the soup can.