Table recipes. Recipes for “that same” canteen food from childhood

Soup “Czechoslovakian”

An option for quick preparation of meat soup.

Ingredients:

• 200 g minced meat;
• 3 potatoes;
• approximately 200 g of fresh cabbage;
• bulb;
• sweet (bell) pepper;
• 2 large spoons of tomato paste;
• 4 cloves of garlic;
• 2 liters + 1 glass of boiling water;
• salt, herbs, spices.

Heat a thick-walled pan, pour in oil, fry the minced meat in it until all the lumps crumble. Pour in 2 liters of boiling water, add potatoes and cabbage, as well as whole garlic cloves. Cook for 15 minutes, remove the garlic and discard.

Separately sauté onions and peppers. Pour in a glass of water with tomato paste. Simmer and add the dressing to the soup.

When serving, top with sour cream and herbs.

Snacks and soups

Soviet cuisine has absorbed many borrowings from Russian, Central Asian and Caucasian cuisines, as well as from Viennese. Often these were simplified versions of famous dishes.

Rassolnik Leningradsky

Soviet classic, good in home cooking and in dining rooms. I made my own adjustments by replacing the regular onion with leek: the taste is softer and more refined.

For preparation you will need:

• Beef tenderloin – 0.3 kg;
• Water – 2.5 -3 l;
• Carrots are a thing;
• Pickled cucumbers and potatoes – 4 pcs each;
• Leek – 0.3 kg;
• Pearl barley – 0.2 kg;
• Brine;
• Salt and dry spices.

First the broth is prepared. All you need is water, tenderloin and carrots. Place on low heat and wait for two hours. In parallel with the broth, you can soak the pearl barley. It will get wet exactly as long as the broth cooks. Afterwards we wash it and fill it with boiling water, steam it for a third of an hour.

We cut the cucumbers and stew them in sunflower oil. At the same time, cut the leeks into rings, sauté and add to the cucumbers. We cut the carrots and saute them separately, just chop the potatoes.

Add the steamed cereal to the broth, which should be boiling at this moment. After another 10 minutes, add the potatoes, and after another 10 minutes, add the sautéed roots with cucumbers. The brine is added last.

Salad "Passenger"

An undeservedly forgotten masterpiece of Soviet cooking. Includes:

• Beef liver – 0.5 kg;
• Onions - the same;
• Pickled cucumbers – 250g;
• Mayonnaise.

The liver is first fried in larger pieces, then cut into thin strips, and the onion is cut in the same way. In principle, it is difficult to spoil this combination of products, but if you wish, you can add less onion to it.

Soup Curly

Good, for example, for treating colds. To prepare we take:

• Chicken breast - one;
• Eggs – 2 pcs;
• Sunflower oil – a couple of tablespoons;
• Vermicelli – 50 g;
• Potatoes – 3 pcs;
• Water - 2 l;
• Onions, carrots - one piece;
• Bay leaf;
• Peppercorns.

Boil the broth with the breast (the one on the bone will also do, it will be richer). After an hour and a half, add finely chopped potatoes, sauté the vegetables as for any other soup. Five minutes before turning off, beat in two eggs. Some people also add celery roots to vegetables.

Salad Dniester

Very festive and simple. For preparation you need:

• White cabbage (the freshest and crispiest) – 0.3 kg;
• Canned green peas – 75 g;
• Mayonnaise - the same amount as peas;
• Smoked sausage – 150-200g;

Finely shred the cabbage, cut the sausage (better if it is cervelat) into thin strips. Add some salt to the cabbage, press it with your hands, and let it release its juice. Mix with sausage and peas, pour mayonnaise. Sometimes eggs are added to this salad.

Sandwiches with sprats

Even in our time they will be swept away at breakneck speed. To prepare we take:

• 1 loaf;
• 1 can of sprats;
• Egg – 2 pcs;
• Pickled cucumbers – a couple of pieces;
• Mayonnaise – 50 g.

We cut the loaf and dry it in a frying pan (must be dry). Boil eggs hard. Spread mayonnaise on bread and add three eggs on top. Next - a couple of fish and a piece of cucumber.

A simple salad is also made from sprats. In addition to the jar of the mentioned fish, we need:

• White crackers;
• Tomatoes - a couple of pieces;
• Mayonnaise – 50 g;
• Garlic - a couple of cloves.

In Soviet times there were no snacks, but it’s okay if you use crackers for beer - the authenticity will be completely preserved. Place them in a bowl and add chopped garlic, cover and simmer. So that you can feel the garlic in the crackers. Finely chop the sprats, tomatoes too, mix with crackers. And add mayonnaise just before serving.

Jellied fish

In "The Irony of Fate" this dish was called "what disgusting." Indeed, not every housewife could cope with jellied fish.

The essence of the dish: the fish was boiled, the broth was decanted, and gelatin was added to it. At the end, a beautiful composition of pieces of cooked fish, boiled eggs and chopped and boiled carrots was laid out on the plate. All this was filled with broth and cooled.

Important: for 1 liter of broth, take 2 tablespoons of gelatin. However, the proportions may be different - look at the gelatin bag.

Navy pasta

If you could indulge a little with aspic on a holiday, then with such pasta you could feed your husband who returned from work. They were prepared simply: minced meat and onions were fried in a frying pan (more rarely with a spoonful of tomato paste). The pasta was boiled, the water was drained, the minced meat was added to it, everything was stirred - and it was done!

The naval name arose because the first authors of this recipe were coca. Who are rumored to have borrowed this idea from their Italian counterparts (which is why the dish resembles a simplified version of pasta with sauce).

Pozharsky cutlets: a dish with pre-Soviet history

Recipe from the pre-revolutionary tavern of Mr. Pozharsky, where, according to rumors, Pushkin himself loved to go.

Ingredients:

• 800 g chicken thighs and fillets (chopped);
• 1 loaf (crusts for breading, crumbs soaked in milk and minced meat);
• 100 g frozen butter (grated into minced meat);
• large onion (chopped);
• salt pepper.

Breading is traditionally done in small cubes.

Quickly fry the cutlets in oil for 2 minutes on each side, then bake in the oven at 200 degrees for another 15 minutes.

Important: only fillet is not suitable for these cutlets. To prevent them from turning out dry, you need thighs with fat (some old recipes also include chicken skin).

Tops and roots. Botvinya

Photo: Shutterstock.com
Ingredients:

Young beets with tops

Sour cream

Quail eggs (5-6 pieces per serving)

Dill

Article on the topic

Fish menu. Soviet canteen dishes on Thursdays Bread kvass

Salt

2 teeth garlic (optional)

Preparation:

Step 1. Preheat the oven to 180 degrees.

Step 2. Boil quail eggs.

Step 3. Wash the beets and tops, cut off the tops, wrap each beet tightly in foil, place on a baking sheet and bake for about an hour.

Step 4: Do not unwrap and let cool in foil (can be stored in the refrigerator for up to 5 days).

Step 5. Chop the stem tops into smaller pieces, and chop the leaves at random.

Step 6. Boil a liter of water with salt in a saucepan, place in boiling tops, after two minutes quickly drain into a colander and rinse with ice water.

Step 7. Peel and finely chop the baked beets. Finely chop the dill. Peel and chop or cut the eggs into halves.

Step 8. Place beets, tops, dill, eggs into bowls, squeeze out garlic, add salt and mix.

Step 9. Pour bread kvass to the desired consistency and add sour cream. Serve with potatoes and herbs.

Semolina balls with jelly sauce: greetings from kindergarten

A dish from kindergartens, reminiscent of cheesecakes in shape and taste.

Meatballs ingredients:

• a glass of semolina;
• liter of milk;
• 2 eggs;
• 100 g flour;
• sugar and salt - to taste.

A thick porridge was prepared from milk, semolina, salt and sugar. When it cooled, eggs were beaten into the porridge (raisins could also be added). With wet hands we formed the meatballs, rolled them in flour and fried them on both sides in vegetable oil.

It was customary to serve this dish with berry sauce thickened with starch (which in kindergartens was called jelly), or with sour cream.

Culinary recipes and photo recipes

The Soviet era can be viewed in different ways. In any case, this is our history, our childhood, youth and adulthood, our memories. Surprisingly, in times of severe shortages in stores, housewives still tried to come up with interesting dishes from what they had in the kitchen. Many of these dishes have long been forgotten, and this is not surprising, because now there is real abundance on store shelves. We invite you to remember forgotten recipes and indulge in pleasant memories! There might be something you want to prepare today!

Salad "Squirrel"

Even in times of empty store shelves, processed cheese and eggs could always be bought. That’s how this simple recipe for either an appetizer or a salad was born.

What you will need:

• 2 processed cheese;
• 4 eggs;
• 40 g butter;
• 3 cloves of garlic;
• salt, mayonnaise.

Preparation:

1. Hard-boil the eggs, then cool, peel and grate.
2. Freeze the processed cheese in the freezer and also finely grate it.
3. Mix cheese and eggs, add garlic through a press, add soft butter.
4. Season the salad with mayonnaise, salt and mix. “Squirrel” is ready!

Salad "Tbilisi"

Soviet cuisine borrowed many recipes from the culinary traditions of the peoples of the USSR. So the “Tbilisi” salad fell in love with many outside of hospitable Georgia. It could be found on the menu of many Soviet restaurants.

What you will need:

• 300 g red beans;
• 250 g chicken fillet or beef;
• 1 red onion;
• 1 sweet pepper;
• 1/2 chili pepper;
• a small handful of walnuts;
• 2 cloves of garlic;
• a couple of sprigs of fresh cilantro;
• salt, pepper, hops-suneli;
• vinegar;
• olive oil - for dressing.

Preparation:

1. Soak the beans in water the day before. Then boil until done.
2. Boil the meat, cool and cut into strips.
3. Lightly fry the nuts and chop with a knife.
4. Cut the onion into half rings and leave in wine vinegar for 10-15 minutes.
5. Cut the sweet pepper into strips, and finely chop the garlic and chili pepper with a knife.
6. Combine all prepared ingredients, add chopped cilantro, salt, pepper and suneli hops.
7. Add oil and stir. Let the salad sit for half an hour before serving.

Soup “Czechoslovakian”

There is no longer a country like Czechoslovakia on the world map. But some may still remember the soup with the same name. It was popular in the 80s. Of course, it was not prepared in canteens, but many restaurants offered it on their menus.

What you will need:

• 200 g minced meat;
• 3 pcs. potatoes;
• 200 g cabbage;
• 1 sweet pepper;
• 1 onion;
• 2 tbsp. tomato paste;
• 4 cloves of garlic;
• salt, pepper, herbs;
• vegetable oil.

Preparation:

1. In the pan in which you will cook the soup, fry the minced meat in oil (2-3 tablespoons) for a couple of minutes, breaking up the lumps with a spatula.
2. Add diced potatoes and 2 cloves of garlic to the pan, pour 2 liters of boiling water, add salt and cook over moderate heat for 15 minutes. Then take out the garlic.
3. Fry the onion in oil in a frying pan, then add the chopped pepper and chopped remaining garlic. Fry for 2 minutes.
4. Add tomato paste diluted in a glass of water to the frying pan. Add salt and simmer vegetables for 5 minutes.
5. Pour the contents of the frying pan into the pan, and also add the cabbage, cut into squares. Cook the soup until the cabbage is soft.
6. Serve “Czechoslovakian” soup with chopped herbs and sour cream.

Curd casserole according to GOST (as in kindergarten)

All Soviet children ate this casserole in nurseries, kindergartens, and then in school canteens. Its delicate taste remains firmly in the memory of many. To refresh your memories, you can easily prepare it at home!

What you will need:

• 0.6 kg of granular cottage cheese;
• 2 chicken eggs;
• 120 ml milk;
• 60 g semolina;
• 3 tbsp. Sahara;
• 10 g butter;
• a pinch of salt.

Preparation:

1. Pour milk over semolina and leave to swell for 10 minutes. Stir occasionally.
2. Rub the cottage cheese through a fine sieve.
3. Pour the semolina and milk into a bowl with the cottage cheese, stir.
4. Beat in the eggs, add sugar and salt, mix the mixture.
5. Grease a baking dish with softened butter and pour out the curd mass.
6. Bake the casserole for half an hour in a preheated oven at 180 degrees.
7. Cool the finished casserole, cut into portions and serve with sour cream.

Semolina balls

Another dish from Soviet kindergartens. These meatballs were served for breakfast or afternoon snack alternately with cheesecakes. Sometimes they also came with a delicious jelly sauce-gravy. And it was a real holiday that the kids were looking forward to!

What you will need:

• 1 glass of semolina;
• 1 liter of milk;
• 2 eggs;
• 100 g flour;
• sugar and salt - to taste
• raisins or candied fruits - to taste
• sesame seeds for breading - optional
• oil - for frying.

Preparation:

1. Bring milk to a boil, add sugar and salt. Add semolina in a thin stream and cook thick semolina porridge for a couple of minutes. Cool.
2. Beat eggs into the porridge, add raisins or candied fruits, mix.
3. With wet hands, form the balls and roll them on all sides in flour, which, if desired, can be mixed with sesame seeds.
4. Fry semolina balls on both sides in vegetable oil. Serve with sour cream or berry sauce.

Sweet toasts for tea

Nowadays every store is full of sweets, but in Soviet times you had to try a little to serve something tasty for tea. This recipe is very simple and quick, great for breakfast. There is also a salty version of these croutons - with cheese and garlic.

What you will need:

• 1 yesterday's white loaf;
• 2-3 eggs;
• 130 ml milk;
• 2 tbsp. Sahara;
• butter or margarine - for frying.

Preparation:

1. Cut the loaf into slices 1 cm thick.
2. Beat milk with eggs and sugar with a fork until smooth.
3. Heat a frying pan with butter or margarine (the bottom should be completely covered). You will have to add it as it cooks.
4. Each slice of bread should be dipped into the egg-milk mixture, soaked well and placed in a hot frying pan.
5. Fry all the croutons on both sides and serve hot.

Prunes with nuts in sour cream

In an era of total shortage, our mothers and grandmothers still tried to please the kids and cook something sweet. You may remember this dessert from your childhood and want to repeat it. Then our recipe will help you!

What you will need:

• 150 g prunes;
• a handful of walnuts;
• 400 ml fat sour cream;
• 50 g sugar;
• a pinch of vanillin.

Preparation:

1. The sour cream needs to be beaten very well together with sugar and vanilla. It should turn into a thick and tender cream.
2. We break the walnuts into quarters.
3. Soak pitted prunes in warm water, then dry and stuff with nuts.
4. Place sour cream and prunes with nuts alternately in small transparent bowls. Decorate the top of the dessert with cream and crushed nuts.

Bon appetit!

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Croutons made from stale bread

There were two types of croutons: savory (for soup) and sweet (for dessert).

Unsweetened croutons

Made from black bread. Each piece was fried on both sides in vegetable oil. After cooling (but not completely - many people liked them still warm), the croutons were coated with garlic. Someone also served them with a mayonnaise mesh.

Sweet croutons from a loaf

Slices of loaf were soaked in milk, after which they were dipped in a mixture of beaten eggs and sugar and quickly placed in a frying pan in heated oil (usually vegetable, although in some families they were cooked exclusively with butter). Fried on both sides.

By the way: different families made them in their own way. Let's say someone combined milk and egg in one bowl, and someone excluded sugar by preparing croutons with a pinch of salt (unsweetened).

Sweets

But they were in short supply almost throughout the Soviet era. Therefore, they learned to cook them on their own.

Brushwood

A true classic of the genre. We take:

• Egg;
• Sour cream – 125 g;
• Lemon zest;
• Flour – 250 g;
• Vodka – 50 ml.

The egg is beaten with sour cream and vodka, then the zest and flour are added. After mixing, forget to put it in the refrigerator for a while. We remember after half an hour and roll out the dough thinly. Cut into strips a couple of centimeters wide. Now we braid them into braids (you can also use two strips). We fix the ends tightly and ... in boiling oil for a few seconds.

Sausage confectionery

It requires:

• Sugar – 200-250 g;
• Egg;
• Milk – 50 ml;
• Butter - a glass;
• Cocoa-50 g;
• Baking – 400 g;
• Walnuts - a glass.

Grind sugar and egg, pour milk and butter into them, add cocoa. We put it on the stove. Let it melt. And now the cookies are poured here (break them finely with your hands). We divide it into two parts, roll them into sausages, wrap them in film and hide them in the refrigerator.

Tubes with condensed milk

Where would we be without them? They prepare quickly. We take:

• Flour – 180 g;
• Egg – 4 pcs;
• Sugar – 0.2 kg;
• Margarine – 0.2 kg;
• Vinegar and soda.

Let the condensed milk cook. Melt the margarine, mix (do not beat!) the eggs, pour sugar into them, followed by margarine, mix everything again. Place the waffle iron on the stove and don’t forget to turn on the heat.

Pour flour and slaked soda into the mixture of margarine and eggs. Mix everything well. Grease the waffle iron minimally. Pour a spoonful of dough onto it and fry for about 40 seconds. Roll up while still hot.

Let's summarize...

• Soviet homemade dishes were united by the availability and simplicity of products, and the satiety of ingredients.
• The main “trick” of such dishes was the speed of preparation, because all the women worked, and many until late - so instead of meat they used minced meat, and soups were not prepared with broths.
• Most of the dishes of that time were considered healthy and even for children, which is why many soups and desserts “made in the USSR” are still included in the menu of kindergartens, schools and hospitals.

More recipes in this video. It will introduce you to typical salads of the USSR, prepared both in families for holidays and in cafes or restaurants:

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