10 Soviet recipes that will make your mouth water

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Vinaigrette, navy-style pasta, tubes with boiled condensed milk and other dishes that cause nostalgia.

1. Curly soup

Light, nourishing, first assistant to Soviet mothers in the fight against colds. And Curly, because the beaten egg turns into flakes.

Ingredients

• 2 liters of water;
• salt to taste;
• 1 bay leaf;
• 2-3 black peppercorns;
• 1 chicken breast;
• 1 onion;
• 1 carrot;
• 2 tablespoons of sunflower oil;
• 3 potatoes;
• 50 g vermicelli;
• 2 eggs.

Preparation

Pour water into a saucepan, salt, add bay leaf and peppercorns. Place the chicken fillet to simmer. You can use the breast on the skeleton: this will make the broth richer. When the meat is cooked, catch it, cool it and cut it into small cubes.

While the meat is cooling, fry it: fry the chopped onions and carrots in vegetable oil. This can be done separately or together - at your choice.

Add the diced potatoes to the broth and then fry after 10-15 minutes. After another 5-7 minutes, throw a handful of noodles into the soup and add the beaten eggs in a thin stream. Two minutes, and the soup can be poured into bowls.

2. Naval pasta

Bolognese of the Soviet era with a unique tomato and meat flavor. The navy-style pasta went well for dinner, and the leftovers in the morning were packed in jars and taken with them to work. Because even cold it is very tasty.

Ingredients

• 200 g pasta;
• salt to taste;
• 2 tablespoons of sunflower oil;
• 1 onion;
• 2 cloves of garlic;
• 500 g minced meat;
• 2 tablespoons tomato paste.

Preparation

Boil the pasta in salted water. Penne is considered a classic for this dish - cylindrical products about 4 cm long. But you can take any others: spaghetti, horns, bows, and so on.

Discard and rinse the pasta, but do not drain all the water in which it was cooked. Leave one glass; you will need it a little later.

Fry finely chopped onions in vegetable oil until transparent. Add chopped garlic and minced meat. Better beef or a mix of pork and beef. Fry for 10 minutes, stirring constantly.

Add tomato paste and cook for another two to three minutes. Then pour in water, combine minced meat with pasta, stir and simmer over low heat for about five minutes.

3. Fried eggs with boiled sausage

"Doktorskaya" and "Molochnaya" were good not only on the loaf and in the "Olivier". Thanks to the sausage, ordinary scrambled eggs turned into a delicacy. Juicy fragrant pieces with a crispy crust on the edges literally melted in your mouth.

Ingredients

• 5-7 slices of cooked sausage;
• 1 tablespoon of sunflower oil;
• 3 eggs;
• salt and black pepper to taste.

Preparation

You should start preparing this dish by looking for a good cooked sausage. According to the Soviet GOST, Doktorskaya consisted of beef, pork, chicken eggs, milk powder and spices. Try to find a similar product on the shelves.

Cut the sausage into 0.5–1 cm thick circles. A good sausage will curl up when frying. If you don't want this to happen, cut the circles in several places.

Grease a skillet with vegetable oil and heat it well. Place the sausage, fry for two minutes. Then turn over and break the eggs in between the sausage pieces. Season with salt, pepper and fry for another three to four minutes.

4. "Mimosa" salad

In an era of scarcity, this simple salad has become a regular on holiday tables. Both adults and children liked its delicate taste due to proteins and cheese. The salad was nicknamed "Mimosa" thanks to the invention of Soviet housewives who scattered crumbled yolks on top.

Due to the popularity, the salad has acquired many varieties: with rice, with an apple, and so on. But Lifehacker offers you the classics.

Ingredients

• 3 potatoes;
• 3 small carrots;
• 4 eggs;
• 50 g butter;
• 1 onion;
• 1 can of canned saury;
• 150 g of hard cheese;
• 150 g mayonnaise;
• sprigs of herbs for decoration.

Preparation

Prepare your ingredients. Boil and grate potatoes and carrots. Boil hard-boiled eggs, crush the yolks, and grate the whites on a coarse grater. Grate the cheese and frozen butter too, preferably finely. Peel and finely chop the onion. Better salad. Pour boiling water over regular onions to get rid of the bitterness.

Drain the oil from the canned food. Remove the bones and mash the fish with a fork. In addition to saury, you can use canned salmon, pink salmon or chum salmon. The taste of the future salad largely depends on the quality of the fish. So be sure to read our article on choosing canned foods.

When everything is ready, lay out the food in layers: potatoes, carrots, mayonnaise, egg whites, cheese, fish, butter, onions, mayonnaise, crumbled yolks.

Decorate the salad with herbs and leave for a couple of hours to soak.

5. Vinaigrette

In pre-revolutionary Russia, the vinaigrette was made from boiled beef or game with the addition of eggs and salt. In the USSR, the recipe was greatly simplified: they put what they brought from the village and found in stores. But it still turned out to be an excellent sweet and sour salad.

Ingredients

• 1 medium beet;
• 3 potatoes;
• 2 pickles;
• 200 g sauerkraut;
• 1 onion;
• 100 g green peas;
• 3-4 tablespoons of sunflower oil;
• salt and sugar to taste;
• 1 tablespoon apple cider vinegar

Preparation

Boil the beets and potatoes. Beets can be boiled in 8-10 minutes if you know one little life hack. While the vegetables are cooling, prepare the rest of the ingredients.

Cut the cucumbers into cubes. Squeeze them and sauerkraut to get rid of excess moisture. Peel and finely chop the onion. Empty the jar of peas.

Cut the beets and potatoes into cubes and combine with the rest of the food.

Mix sunflower oil (olive oil) with salt, sugar and vinegar. If the cucumbers and cabbage are very acidic, then you can not add it. Season the salad and let it sit for a while. On the second day, the vinaigrette is even tastier.

6. Snack with processed cheese

The appetizer is both spicy and tender. It goes well with rye or Borodino bread. Over time, many variations have appeared: with carrots, with beets, with an egg, and so on.

Ingredients

• 300 g processed cheese;
• 50 g butter;
• 3 eggs;
• 3 cloves of garlic;
• salt and black pepper - to taste;
• 4 tablespoons of mayonnaise.

Preparation

Place the curds and butter in the freezer. It is easier to grate them if they are frozen. Hard boil the eggs. When they have cooled, they need to be cleaned and thoroughly kneaded with a fork or rubbed on a fine grater. Peel the garlic and pass through a press.

Combine all the ingredients, salt, pepper and season with mayonnaise.

7. Sandwiches with sprats

In the USSR, not a single feast was complete without sprat. Many people still remember their mouth-watering aroma and smoky taste, which went so well with cucumber and bread. Today it is almost impossible to find the same canned food on the shelves: another production technology. But you can still make delicious sandwiches with sprats.

Ingredients

• 10 slices of loaf;
• 1 can of sprat;
• 2-3 pickled cucumbers;
• 2 eggs;
• 2 tablespoons of mayonnaise.

Preparation

Cut the loaf nicely into oblong ovals or triangles. Dry the bread slices in a dry skillet on both sides or in the oven.

Lightly grease each piece of bread with mayonnaise (preferably homemade) and sprinkle with grated boiled egg. Top with a thin slice of pickled cucumber and one or two sprats.

8. Rolls with boiled condensed milk

Tubules and nuts stuffed with boiled condensed milk are the main delicacy of Soviet children. Sweet, crunchy - seemed like you could eat a ton of them! Since not everyone has preserved molds for nuts, we suggest that you please your children with straws. A modern waffle maker will cope with their preparation.

Ingredients

• 4 eggs;
• 200 g butter;
• 2 cups of flour;
• 1 cup of sugar;
• 1 teaspoon sunflower oil
• 1 can of boiled condensed milk.

Preparation

Beat the eggs in a deep bowl (faster with a mixer). Then add butter, softened or melted in a water bath. Without stopping whisking, gradually add flour and sugar. You should get a batter, like kefir in consistency.

Preheat the waffle iron to the desired temperature, grease its surface with vegetable oil and bake the waffles. Some models are equipped with special devices for folding waffles into cones and tubes. If you don't have one, roll it up manually.

Using a pastry bag, fill the tubes with condensed milk. As an option: condensed milk can be whipped with butter, you get a more refined cream.

9. Chocolate sausage

In Soviet times, there was no such confectionery variety as it is now. But our moms were creative. They came up with an insanely delicious sweet sausage that melted in your mouth.

Ingredients

• 500 g cookies;
• 100 ml of milk;
• 200 g sugar;
• 3 tablespoons of cocoa powder;
• 200 g butter.

Preparation

Crumble the cookies (regular sugar): put in a bag, tie and roll with a rolling pin. You should get a crumb, among which larger pieces will come across.

Combine and heat well the milk, sugar and cocoa. Add butter. When it's melted, remove the creamy chocolate mixture from the heat and pour over the cookies. Mix thoroughly.

Put the mixture on plastic wrap, shape the sausage and refrigerate for two to three hours. When the chocolate sausage has solidified well, remove the plastic wrap and slice it.

For a change, you can add chopped nuts and dried fruits.

10. Anthill cake

The peak of the popularity of this delicacy came in the 1970s. Then each housewife had her own recipe for this crumbly, very, very sweet cake. It is noteworthy that similar desserts are found in different cuisines of the world.

Ingredients

For the test:

• 250 g margarine;
• ½ cup sugar;
• 2 eggs;
• ½ teaspoon salt;
• ½ teaspoon of baking soda;
• 400 g flour.

For the cream:

• 200 g butter;
• 1 can of boiled condensed milk.

Preparation

Beat the thawed margarine with sugar until a fluffy creamy mass is formed. Combine it with beaten eggs, salt and baking soda. Stir. Gently, without ceasing to stir, add flour. You should make a tough dough. Put it in the refrigerator for an hour.

Pass the chilled dough through a meat grinder or grate on a coarse grater. Line a baking sheet with parchment and place the resulting spider web on it. Bake at 160 ° C for 20-25 minutes.

While the dough is baking, beat the boiled condensed milk with butter. This will be the cream.

Break the baked dough into small pieces, mix them well with the cream, form an "anthill" and put the delicacy in the refrigerator for an hour and a half. This will saturate the cake and cut well.

What dishes do you associate with the Soviet Union? Share your memories of your favorite recipes in the comments.