During the Soviet era, housewives spent long hours in the kitchen. From a poor assortment of products, they managed to create delicious dishes. These are not only salads, soups, side dishes, but also pastries, the recipes of which were passed from one hostess to another.
Instructions
Step 1
In Soviet times, there was a poor choice of food in stores, but the housewives managed to make delicious dishes out of them. Borsch, cabbage soup - these first courses were especially popular. "Naval macaroni" was also often cooked. Cook pasta, add a piece of cabbage soup to them. Pre-twist it in a meat grinder, pour in a little broth and mix. "Naval macaroni" is ready.
Step 2
Buckwheat was in short supply in many cities. When a bag of this cereal was brought as a gift from the capital, a holiday came. Go over, rinse the cereal. Place it in an aluminum pan, pour in enough water so that it covers the cereal by 3 cm. When it boils, salt it and cook the buckwheat for 30 minutes. Then, gently wrap the pot in newspaper, cloth, and place in bed under the pillows.
Step 3
The Mimosa salad was also popular. Take a can of canned pink salmon, mash it with a fork. Cut 5 boiled potatoes into small squares. Add finely chopped white of four eggs, small chopped onion, mayonnaise. Stir the ingredients. Put the salad in a low slide, chop the remaining egg yolks on top. Snacks - vinaigrette, herring under a fur coat were also obligatory dishes of the festive feast.
Step 4
Soviet-era desserts are delicious and varied. The hostesses baked the Napoleon cake, spending almost the whole day on it, because they made the puff pastry themselves. It also took a lot of time to make yeast pies. There was no factory-made dry yeast at that time, and "raw" yeast last longer. Eclairs cakes are very time-consuming and very tasty.
Step 5
Start this dessert dish by placing 250 grams of water on the fire in a ladle or small saucepan. When it boils, add a pinch of salt and 100 grams of butter. In Soviet times, housewives tried to save money, so margarine was added instead. When the oil has dissolved, remove the container from the heat. Add a glass of flour and stir vigorously. The mass should become homogeneous. Put it on low heat for 40 seconds, stirring vigorously with a spoon.
Step 6
This is how choux pastry is made. When it is completely cool, beat in an egg and thoroughly crush it using the blades (for dough) of a mixer. When the mixture is smooth, beat in the next egg. And mix it thoroughly with the dough. Do the same for the third and fourth eggs. Previously, mixers were not in every home, so the hostesses did this procedure with a tablespoon.
Step 7
She also helped shape the products. Soak a spoon in a glass of water. Take the dough with it and place it on a baking sheet greased with margarine or butter. It is better to do this with a pastry syringe or bag. You should get "sausages" 5-6 cm long and 2 cm in diameter. Maintain a distance between the products, as they will increase in size well under the influence of temperature.
Step 8
Bake at 180 ° C for about 30 minutes. When the products rise and lightly brown, take them out and cool. Prepare a cream with two-thirds of a can of (iron) condensed milk and 200 grams of softened butter, whisking these ingredients together. Use a knife to cut the top of each eclair and place a teaspoon of cream.
Step 9
Powder 200 grams of sugar in the grinder. This is exactly what the housewives did in the USSR. Pour in quite a bit of water to make a sweet paste. You can add 2 tablespoons of instant cocoa to it for a chocolate icing. Previously, there was no instant solution, so they used Golden Label cocoa. Glaze the top of the eclairs. Place the cakes in the refrigerator. When they are frozen, you can drink tea with sweets.
