The dishes of the village cuisine have long been distinguished by their simplicity and nutritional value, because they were supposed to saturate people engaged in hard physical labor. Since the villagers rarely had big money, they ate those products that could be grown on their own.
Buckwheat porridge with mushrooms
This dish is considered one of the oldest in the village cuisine, because mushrooms have been picked from time immemorial. No wonder it was a free product. To prepare this dish you will need:
- 2 glasses of buckwheat;
- 250 g of any fresh or dried mushrooms;
- 1 tbsp. a spoonful of butter;
-head onion.
Sort the buckwheat, pour into a saucepan, pour 3 glasses of cold water and put on fire. When it boils, skim off the foam, season with salt and simmer until all the liquid has evaporated. Meanwhile, fry the chopped onions with mushrooms in butter for 15 minutes. Then add frying to buckwheat, mix everything and leave in a saucepan with a closed lid for 10 minutes so that the cooked food is infused.
Dried mushrooms should be pre-filled with hot water for an hour. And then wash thoroughly.
Crucian carp in sour cream with potatoes
Fish is another traditional village food that, again, could be obtained for free. Many peasants living near rivers were engaged in fishing, so many dishes were prepared from fish.
Ingredients:
- 10 small crucians;
- 1 glass of sour cream;
- 100 ml of vegetable or fish broth;
- 4 potatoes;
- flour;
- 2 tbsp. tablespoons of crackers;
- 1 tbsp. a spoonful of fat;
- salt to taste.
Clean and gut the carp, not forgetting to remove the gills. Rinse thoroughly under water and pat dry on a tissue. Then season with salt inside and outside, roll in flour and fry in fat until golden brown. Transfer the crucian carp to a greased baking dish. Place wedges of peeled and salted potatoes between them.
Make sour cream sauce. To do this, fry a tablespoon of flour in butter, add sour cream and broth to it. Bring to a boil and cook for a couple of minutes until the sauce thickens. Pour this sauce over the fish and potatoes, sprinkle with breadcrumbs and bake in the oven until the potatoes are tender.
Small crucians prepared according to this recipe can be eaten whole, since the bones in them soften during prolonged cooking.
Pickled mushrooms
Ingredients:
- 1 kg of honey agarics or oyster mushrooms;
- 3 bay leaves;
- a pinch of allspice peas;
- 2 heads of onions;
- 2 glasses of water;
- 1 tbsp. a spoonful of salt;
- 60 ml of table vinegar.
Sort the mushrooms thoroughly and rinse. Put them in a saucepan, cover with cold water, put on fire and bring to a boil. Cook for 10 minutes, then drain the water.
Prepare the marinade. To do this, pour the chopped onion with two glasses of water and put on fire. Add salt, pepper and bay leaf. When the water boils, pour in the vinegar and add the mushrooms. Cook for 5 minutes. Pour the contents of the pan into pre-sterilized jars, twist, turn over to the lid, wrap and wait until they cool completely.
