Many people treat recipes from the USSR era with disdain. What could be cooked there if there wasn’t even butter on the store shelves? But even without jamon, dor blue and marzipan, Soviet women created real masterpieces. Here are just the most popular of them.

Salad "Olivier"

The Soviet version of the salad was very different from the pre-revolutionary one. It was so “based on” that it could well be called a parody. No hazel grouse, no pressed caviar, no crayfish...

The Soviet version, which is familiar to us, was invented in the Moscow restaurant in the capital immediately after the revolution. All the delicious things disappeared from it, and the hazel grouse were completely replaced with boiled chicken. And during the special “revelry” of developed socialism, many housewives gave up poultry altogether, replacing it with boiled sausage. Oddly enough, it was in this form that the salad became known almost throughout the world. In Europe it is now called “Russian salad”, which, in general, is fair.

How to cook. Everything is very simple. To begin with, they boiled potatoes, meat, eggs, took pickles from a barrel or jar, brought onions from the cellar and opened a jar of green peas. Now the most dreary part remained: they chopped everything into cubes, except for the peas, of course. They added mayonnaise, salt, pepper, and the last magical action: stirred. For a normal bowl of salad, half a kilo of meat, the same amount of potatoes, ten eggs, five cucumbers, two onions and a jar of peas is enough.

How to make it tastier. Firstly, you can make your own mayonnaise with olive oil, rather than buying it at the store. Secondly, it is not forbidden to add shrimp to all this riot. To be happy you need three hundred grams, don’t regret it.

Salad "Shuba"

There is a very beautiful revolutionary legend. Say, during the Civil War, caring Komsomol members came up with the proletarian salad Sh.U.B.A., abbreviated to Chauvinism and Decadence - Boycott and Anathema. The salad contained the simplest ingredients, without any bourgeois frills.

Believing this story or not is a personal matter for everyone. “Shuba” became popular after the war, and Soviet cooking can be proud of it - this is an absolutely unique dish that immediately became popular. But, unlike “Olivier”, in the world it is known exclusively as “this extravagant Russian salad with herring”, or “oh my God, why do they do that”.

How to cook. There are many variations of the recipe, but they all have one thing in common: you need boiled beets. In addition to it, the usual list includes boiled potatoes, carrots and herring. Not everyone can handle the vegetarian version with seaweed. Vegetables were boiled, cooled, peeled, chopped or grated. The herring was also crushed and vegetable oil was added. The whole point of the salad is that the products were laid in layers and each of them was generously coated with mayonnaise. Herring came first, then carrots, potatoes and beets. Ideal proportions: there should be the same amount of each vegetable in the salad as the herring “base”.

How to make it tastier. Don't skimp on the mayonnaise—the salad loves it. Nowadays, in addition to traditional ingredients, onions and eggs are often added. Neither one nor the other will definitely spoil the “fur coat”. Gourmets use salted red fish instead of herring, but this, you see, is somehow not proletarian.

Salad "Passenger"

Another invention of Soviet chefs. Unique, although not as popular. Most housewives became acquainted with it thanks to cookbooks of the seventies and were still very surprised: why is it called “Passenger”? Mayonnaise somehow does not require long-term storage, you don’t take salads on camping trips, and you can’t quickly cut it up by the fire.

There is a version that in the sixties this dish was actively promoted in dining cars. Apart from the memoirs of individual railway workers, no other evidence of this could be found.

How to cook. The salad contains only three main products, plus the usual dressing - mayonnaise. It was made from beef liver, which was first fried in large pieces and then cut into strips. Pickled cucumbers were cut in the same way. Onions, chopped into half rings, were sautéed. Then they mixed it all, salted, peppered and added the magical “Provencal”. Half a kilogram of liver required the same amount of onions and half as many cucumbers.

How to make it tastier. The combination of products is almost perfect; it is unlikely that anyone will be able to achieve better. However, some housewives, at the request of faint-hearted husbands, reduce the amount of onions. The move is questionable.

Soup "Student"

You won’t find this recipe in a Soviet cookbook, but any student who studied then remembers it very well. And even in several versions - depending on the available products and financial capabilities.

For some reason, modern Russian websites and communities dedicated to cooking strongly demand the use of broth in the recipe. Of course, “Student” is similar to French cheese soups, but there was no talk of any special broth. All meat gain was provided exclusively by sausages.

How to cook. As usual, it all starts with peeling potatoes (0.5 kg). In a completely hopeless situation, it was replaced with pasta, but it was not so tasty. Also required were three hundred grams of sausages, a carrot, an onion and two processed cheeses. The simplest grocery set that could easily be bought without using any connections. When the water boiled, finely chopped onions and carrots were thrown in. The sausages were also chopped, usually cut into circles - it’s easier that way. At the very end it was the turn of processed cheese.

How to make it tastier. This is where the real scope for imagination lies. The students added everything to enrich the taste and out of desperation: from bell peppers to olives. And the taste didn’t lose because of it.

Pea soup

The history of pea soup goes back several thousand years. There are mentions of it in Ancient Greece, Rome, and medieval treatises. In Russia, it has also been known for quite a long time and is even mentioned in Domostroy.

In the USSR, it was prepared from dry peas or special briquettes with a semi-finished product. Due to its cheapness, it was especially loved in workers' and student canteens. At home, “musical soup” was also prepared periodically, but the dish was not at all festive.

How to cook. It is useless to consider the briquette option: the cooking method is written on the wrapper. If it was made from dry peas, they were pre-soaked for 6-8 hours. Onions, carrots, any smoked meats or lard were chopped and fried. Be sure to peel some potatoes, literally two or three. They boiled it together with the peas until half cooked, then added everything from the frying pan. When the soup was ready, croutons were thrown into the plate. For 250 grams of peas it took 200 grams of meat, one carrot, an onion and 0.6 liters of water.

How to make it tastier. It is not at all necessary to stop at one type of smoked meat. A soup with two or even three types of meat will be much better.

Navy pasta

Soviet interpretation of Italian pasta. The exact history of this dish is unknown. It appeared in cookbooks in the sixties, but there were mentions of it before. Most likely, this is a classic “folk art”, which also appealed to culinary professionals. Naval pasta was offered in the canteens of almost all institutions and especially often in sanatoriums, boarding houses and pioneer camps. Their administration simply adored this recipe: it was almost impossible to understand how much meat was actually put in it. The minced meat was mixed with noodles and no tomatoes were used, as is done in modern recipes.

How to cook. The composition is ingenious in its simplicity. It contains only three products: minced meat, one onion and the pasta itself. No complex manipulations were required. Half a kilo of minced meat was fried in oil until cooked, the onion was added and kept on the fire until it darkened. Peppered and salted. At the same time, boil the same amount of vermicelli. Then drain the water and add the minced meat straight from the frying pan. Be sure to mix thoroughly.

How to make it tastier. Adding something to this perfection means moving away from the original concept and getting closer to what they cook in Italy. Well, okay, cheese or herbs won't be superfluous.

Potatoes with stew

It is now impossible to repeat this recipe. The problem is the stew. The one sold in stores is not at all suitable in quality. There is almost no meat there, only some strange “jellied meat”. You can stew the meat yourself, but the taste you get is not quite the same, not at all Soviet. Why this happens is a big mystery. All that remains is to be nostalgic and make do with the current stew. But you should only buy premium products: the rest is too dubious.

How to cook. Probably everyone has already guessed: Soviet cuisine was captivating precisely because of its simplicity. And this time everything is also elementary. The potatoes were peeled, cut into large pieces and set to boil. When it was half cooked, the stew was added. The entire contents of the jar. There is a recipe on the Internet in which the “white fat” is suggested to be removed and discarded. Frankly speaking, this is blasphemy, for this it is necessary to transfer to a lifelong fasting menu.

How to make it tastier. Many women tried to improve this recipe. The easiest way is to add canned green peas. You can also chop and fry some onions and carrots. In general, there is room for delicious creativity.

Chicken Kiev

The prototype was the cutlet de volley of French origin. There is only one difference and it is insignificant, to be honest. The French put a sauce inside theirs, usually creamy with mushrooms. Soviet citizens did not engage in such tenderness: a small piece of butter and a green leaf was enough. Initially, only foreigners in the Intourist system were delighted with cutlet Kiev, but from restaurants for the elite, the luxury moved to Soviet kitchens.

How to cook. This is perhaps the most difficult dish to prepare in our review. Don’t be fooled by the simple name “cutlet” - not minced meat was used for cooking, but a chicken fillet chop. And for the filling, finely chop the greens and mix them with butter, which was taken straight from the freezer. The resulting mixture was placed on the cue ball and wrapped to form a neat oval patty. Then it was rolled in egg and breadcrumbs and placed on a heated frying pan. Fry on both sides until a crust appears. The final stage is ten minutes in the oven.

How to make it tastier. No way. Attempts to add mushrooms or cheese inevitably turn it into a “de-volie” cutlet.

Semolina

The invention is not Soviet, but it was in the USSR that it found its way into every home. In Russia, it began to be prepared back in the 19th century, but exclusively in noble families. For the common people, semolina was too expensive. But the Soviet authorities, rebuilding the food industry from scratch, launched its mass production, and flour mills literally filled stores with semolina. And it would be fine if only shops - in schools and pioneer camps it was suppressed almost every morning. And no one, of course, stirred the lumps... Yes, this porridge turned into a nightmare for Soviet children.

How to cook. It’s a shame to call this process “cooking.” They poured the milk into the pan, waited until it boiled, and then added the semolina a little at a time. For half a liter of milk there are only 3 tablespoons of cereal. Stirring slowly, add sugar and a pinch of salt. This stage took 5-10 minutes. At the end, throw in a piece of butter and mix thoroughly again.

How to make it tastier. Semolina porridge is best perceived as the “base” of a sweet dish. You can add fresh and canned fruits, candied fruits, nuts, chocolate and just jam there.

Napoleon cake"

The most popular cake of those times. However, it was not sold in stores or served in restaurants; it was exclusively “home-made.” Each housewife had her own recipe and her own secret, although they were all, in fact, very similar.

This cake came to Russia from Europe and, despite the name, most likely from the Italian city of Naples. In the USSR, they began to prepare it especially often in the eighties, when the shortage became simply depressing - the so-called “Napoleons for Poverty,” where the cream was made from melted ice cream.

How to cook. Puff pastry cakes were pre-prepared. It was believed that the thinner they were and the more they were used, the better, but the main secret of taste was still the cream. In the USSR they used custard. For it, put one and a half liters of milk on low heat, simultaneously grind the yolks (8 pieces), sugar (400 g) and a bag of vanilla sugar, then add 100 grams of flour. All this had to be added to the milk that had boiled by that time. Bring to a boil again and stir until the cream thickens. They carefully coated the cakes with it and put it in the refrigerator. The dough itself required three hundred grams of butter, 600 grams of flour, half a tablespoon of vinegar, a little salt, half a glass of water and two eggs.

How to make it tastier. It’s easier to ruin a classic cake than to improve it, but you can give some tips for Napoleon as well. For example, you can add three tablespoons of cognac to the dough, and butter to the cream.

Lunch without soup is not lunch, this is exactly what all the chefs of the Soviet Union believed. The recipes for first courses were varied: borscht, cabbage soup, rassolnik - they were always present in the menus of canteens and cafes. From an economic point of view, soup is an ideal food; with minimal costs, the yield of the finished product is large. And a portion of hot soup with bread can fill you up well. We offer a selection of the most popular and inexpensive soups that are quick to prepare and delicious to eat.

If you manage to pick mushrooms in the forest, the dish will cost about 100 rubles. So, you will need 250 g. peeled and chopped mushrooms. They need to be placed in a pan with 1 liter of boiling water. Cook over low heat after boiling for about 45-50 minutes. During this time, rinse 0.5 tbsp. pearl barley, pour boiling water over it, let stand. Clear 1 pc. onions, carrots, chop and fry with a spoon of vegetable oil. Dip the vegetables into the broth with the mushrooms along with the strained pearl barley. Cook until the cereal is half cooked and add 1 peeled and diced potato. Bring the cereals to readiness, serve with finely chopped herbs and sour cream.

There are a huge variety of food recipes; we offer a fish version. You will need 2 pickled cucumbers, chopped into small cubes or grated. 0.5 tbsp. Rinse the pearl barley, pour boiling water over it, and let stand. Now peel 2 potatoes, 1 carrot and 1 onion. Chop the onion and carrot and fry in vegetable oil. It is better to do this in a saucepan with a thick bottom. Pour 1.5 liters of boiling water into the vegetables, add the strained barley, and cook until the cereal is half cooked. Now add the diced potatoes, bring the potatoes to readiness, add the grated cucumbers and cook for 15-20 minutes over low heat. There is no need to add salt; cucumbers have enough salt. Lastly, a can of canned pink salmon is added. Boil the soup and serve.

On a note! If you cook the cucumbers first, the potatoes and cereals may remain “oaky,” so either add the cucumbers last, or cook the diced cucumbers for 30-40 minutes, and then just add the sauté, the cereal, then the potatoes and fish.

Pea soup

Properly prepared pea soup will leave behind the most exquisite dishes. Of course, you should not eat the first course before an important meeting - peas cause bloating and wind. But at dinner you don’t have to give up the rich soup. To begin, rinse a glass of split peas and pour in 0.5 liters. boiling water and let the peas steep. You can leave it overnight and cook it in the morning, whatever you like.

While the peas are standing, peel the onions, carrots and chop into thin strips. There should be a lot of carrots, so the soup will be tastier. The peas stood for 30-40 minutes, you can strain them, rinse them again and cook in 2 liters of water. Cook peas like this: bring to a boil, skim off the foam and immediately turn down the heat. Cook over low heat for a long time until the peas begin to fall apart. At this time, fry the carrots and onions, you can add a little lard to the frying or cook in meat broth - it will be tastier. Place the roast into a pan with peas, peel 2-3 potatoes, cut into cubes, add to the soup and add salt. Cook until fully cooked, serve with finely chopped herbs. You can add chopped smoked brisket to the finished soup or add it while cooking.

Milk soup

A quick soup that everyone loves without exception. Boil 1 liter of milk, add 4 tbsp. l. fine vermicelli and sugar. Bring to a boil and cook until vermicelli is ready (10 minutes). The soup is prepared not only according to the classic version, but also with the addition of washed raisins, berries, honey, nuts or steamed dried fruits.

Buckwheat milk soup is very good. Instead of vermicelli, add 0.4 tbsp. buckwheat, cook until tender. Before serving, season the soup with butter. Rice milk soup is also cooked. Don't forget to rinse the cereal before adding it to boiling milk and sugar.

Video about preparing a simple and quick soup for every day

Soviet cuisine absorbed the traditions of completely different peoples, from the Balts to Central Asian nomads. Therefore, Uzbek shurpa is as familiar and dear to us as Russian cabbage soup. Many soups included in the golden fund of Soviet cuisine have a distinctive feature: they warm you up perfectly, and many even replace a full lunch, that is, they are very high in calories. Let us remember what warming and hearty soups the republics of the Soviet Union were famous for.

Belarus

We have a lot of great soups. We decided to stick with potato.

Tertyukha

Photo: Shutterstock.com

• 5 large potatoes
• 1.5 liters of meat broth
• 100 g smoked brisket
• 150 ml cream
• 20 g butter
• Salt, black pepper, herbs

Step 1. Peel and grate potatoes.

Step 2. Place in boiling broth (or just water).

Step 3. Cook for 10 minutes, then add butter

Step 4. Pour in the cream and bring to a boil.

Step 5. Remove from heat and add salt, pepper, herbs.

Step 6. Fry the brisket in a dry frying pan. Add a spoonful to each bowl of soup.

Russia

Solyanka, borscht, rassolnik, ukha... There are a lot of delicious soups in Russian cuisine. But cabbage soup is, perhaps, the main dish for Russia.

Sauerkraut cabbage soup

Photo: Shutterstock.com

• 700-800 g lean beef (shoulder or edge)
• 500 g sauerkraut
• 608 medium potatoes
• 3 carrots
• 3 medium onions
• 2 parsley roots
• Black peppercorns
• Bay leaf
• Pan - 5 l

Step 1. Rinse the meat, add cold water, bring to a boil, skim off the foam, cook for 1.5 hours after boiling, skim off the foam periodically.

Step 2. An hour after adding the meat, wash and peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater.

Step 3. Slowly fry the onion in odorless vegetable oil; when it becomes transparent, add the carrots. Wait until it becomes soft.

Step 4. While the vegetables are fried, peel the potatoes and cut them into cubes.

Step 5. Remove the meat from the broth, remove from the bones, if necessary, cut into large cubes. Place back into broth.

Step 6. Add potatoes to the broth. Cook for 5-10 minutes (depending on the size of the cubes).

Step 7. Add sauerkraut to the soup.

Tip: the cabbage should be crispy, not too salty or sweet!

Step 8. Add onions and carrots. Then add parsley root, pepper and bay leaf. Add salt. Wait 5-10 minutes.

Step 9. Turn off and let sit for 20 minutes. Serve with herbs.

Ukraine

Borsch

Ukrainian borscht is distinguished by its special fatty richness. It is cooked with either beef brisket or pork, or a mixture of two types of meat.

Photo: Shutterstock.com

• 700 g pork ribs
• 3 potatoes
• 1 beet
• 2 onions
• 2 carrots
• 2 tomatoes
• 1/3-1/2 head of cabbage
• A piece of lard
• 2-3 teeth. garlic
• Black peppercorns and bay leaf

Step 1. Wash the meat, add cold water and cook the broth for 1.5 hours.

Step 2. Peel and cut the potatoes into large cubes and add to the broth.

Step 3. Fry the beets, cut into strips, in a frying pan.

Step 4. Separately, fry the onions and carrots until golden brown. Add them to the beets.

Step 5. Add grated tomatoes or tomato paste to the frying mixture.

Step 6. Remove the meat from the broth, remove it from the bones and cut into small pieces.

Step 7. Add vegetables to the broth, add meat there, and simmer over very low heat.

Step 8. Add shredded cabbage to the soup. Cook it until soft.

Step 9. Crush the lard with garlic and salt. Add to borscht and turn off.

Step 9. Season with salt and pepper, if necessary, and let steep for 10 minutes. Serve with greens.

Georgia

Kharcho

Photo: Shutterstock.com

• 600 g beef
• 2 onions
• 4 tomatoes
• Half-palm-sized piece of tklapi
• 6 tbsp. rice
• ½ cup chopped walnuts
• 1 parsley root
• Greens (cilantro, parsley, green basil)
• 1 hot pepper
• Khmeli-suneli, saffron, allspice
• ½ head of garlic
• Vegetable oil

Step 1. Cut the beef into large cubes and cook with parsley root and bay leaf, skimming off the foam, in 3 liters of water until tender. About an hour and a half.

Step 2. Remove the beef from the broth and strain the broth. Remove bay leaf and parsley root.

Step 3. Rinse the rice and add to the broth.

Step 4. Peel and finely chop the onion. Sauté in vegetable oil.

Step 5. Grind the walnuts in a blender, grate them or grind them through a meat grinder. Add to onion.

Step 6. Peel the tomatoes, chop finely and add to the onions and nuts. Fry everything for 5 minutes.

Step 7. Add frying to rice. Put the beef in there too. Bring to a boil, add tklapi and turn off.

Step 8. Chop the greens, grind the garlic with salt (you can put it through a press).

Step 9. Add herbs, garlic, and spices to the soup. Close the lid and let sit for 10 minutes.

Moldova

Zama

Photo: Shutterstock.com

• 1 soup chicken
• 1 carrot
• 2 onions
• 1 parsley root
• 1 pod hot pepper
• Parsley and celery
• Kvass for okroshka
• homemade noodles

Step 1. Cut the chicken into portions and boil.

Step 2. Add 1 onion in the husk to the chicken, along with carrots, parsley root, hot pepper, a little kvass and herbs.

Step 3. Chop the whole raw onion. And remove the one that was boiled in the broth. Chop the carrots.

Step 4. Boil the noodles separately, rinse and add to the broth.

Step 5. Add celery and sour kvass (can be replaced with lemon juice). Bring to a boil and turn off the heat.

Kazakhstan

Shurpa

Photo: Shutterstock.com

• 500 g lamb
• 5 potatoes
• 2 carrots
• 2 onions
• 2 bell peppers
• 1 head of garlic
• 2 apples
• 1 lemon
• Cilantro, suneli hops, black pepper and salt

Step 1. Cook the lamb over low heat, skimming off the foam, adding the onion. Cook the broth for 1.5-2 hours.

Step 2. Remove the meat from the broth and discard the onion.

Step 3. Add chopped potatoes and carrots to the slightly simmering broth. Cook for 30 minutes over low heat.

Step 4. Add diced pepper.

Step 5. Cut the cooked meat into pieces and add to the soup.

Step 6. Throw whole apples into the pan.

Step 7. Cook for half an hour, then remove the apples and add coarsely chopped tomatoes to the soup.

Step 8. Finely chop the garlic, add to the soup, squeeze in lemon juice. Simmer the soup for another 30 minutes.

Step 9. Turn off, add salt and spices, let it brew for 10 minutes. Serve with greens.

Uzbekistan

Kaymak-shurpa

• 400 g sour cream
• 1 liter of water
• 2 onions
• Several ears of corn
• 300 g pumpkin
• Cilantro

Step 1. Chop the onion, add it to the sour cream and simmer until the onion becomes soft.

Step 2. Pour water, bring everything to a boil and add corn cobs, cut in half.

Step 3. Add diced pumpkin and cook for half an hour.

Step 4. Turn off, add salt, add cilantro.

Azerbaijan

Kufta-bozbash

Kufta-bozbash. Azerbaijan Photo: Shutterstock.com

• 500 g lamb
• 3 tbsp. rice
• 2-3 potatoes
• 1 tomato
• 1 onion
• ½ cup chickpeas
• A little dried mint
• Turmeric
• Dried cherry plum

Step 1. Soak the peas two to three hours before cooking.

Step 2. Boil the rice. Let the peas cook.

Step 3. Mince the meat together with cherry plum and onion. Add rice to the minced meat.

Step 4. Roll into large meatballs.

Step 5. Boil water, add salt and add meatballs. When they float to the surface, reduce the heat.

Step 6. Cook for 40 minutes.

Step 7. Peel the potatoes, add to the soup and cook over low heat. Place half-cooked peas in there.

Step 8. Add whole tomato, turmeric.

Step 9. When the potatoes are cooked, turn off the soup, add salt and pepper. When serving, sprinkle with dried mint.

Lithuania

Borscht with ears

Photo: Shutterstock.com

• Sugar seed for broth
• 2 liters mushroom broth
• 2 medium beets
• 2 onions
• 2 carrots
• 1 parsley root
• 1 tbsp. vinegar
• Bay leaf
• Salt and pepper

For ears:

• 2 cups of flour
• 1 egg
• 3-4 tbsp. water
• Half a handful of dried mushrooms + 2-3 mushrooms for broth
• Butter
• 1 onion
• Pepper and salt

Step 1. Make broth from the bones, adding onion, carrots, parsley root, bay leaf and allspice.

Step 2. 40 minutes before the end of cooking, add beets, cut into strips, vinegar

Step 3. Soak the mushrooms, then drain and pass through a meat grinder.

Step 4. Fry the onion and add it to the mushrooms, also add the greens.

Step 5. Cook mushroom broth.

Step 6. Knead the dough from flour and eggs.

Step 7. Roll out and form into dumplings with mushroom filling.

Step 8. Strain the beetroot broth and mix with the strained mushroom broth.

Step 9. Place the ears in the hot soup and cook for a couple of minutes.

Step 10. Serve the ears in hot broth with herbs.

Latvia

Beer soup

Beer soup. Latvia Photo: Shutterstock.com

• 500 ml beer
• 100 g sugar
• 1 egg

Step 1. Boil beer with caraway seeds.

Step 2. Grind sugar with yolk, dilute with cold beer and pour everything into hot beer, stirring.

Step 3. Place on the fire, heat, but do not bring to a boil.

Step 4. Serve with croutons.

Estonia

Milk-fish soup

Milk-fish soup. Estonia Photo: Shutterstock.com

• 1 kg cod
• 1 liter of milk
• 1.25 liters of water
• 1 0.5 liter can chopped potatoes
• 1 onion
• 2 tbsp. butter
• 1 tbsp. flour
• 1 tbsp. chopped dill

Step 1. Boil the fish in boiling water for no more than 10 minutes, then remove.

Step 2. Add potatoes, finely chopped onion, parsley to the broth, add salt and cook for another 10-15 minutes.

Step 3. Dilute the milk with water, stir the flour in it and add it to the broth with vegetables.

Step 4. Cook, stirring, until the potatoes are ready, then add the previously removed fish fillet, add dill, oil and heat for 2 minutes.

Step 5. Remove from heat, close with a lid and let sit for 3-5 minutes.

Kyrgyzstan

Lagman Photo: Commons.wikimedia.org

• 150 g beef
• 2 tbsp. butter
• 100 g flour
• ½ onion
• 10 g tomato puree
• 80 g radish
• 2 teeth garlic
• 2 g soda
• 1 tbsp. 3% vinegar
• Pepper, herbs, salt

Step 1. Knead unleavened dough from flour and a small amount of water. Roll it out very thin and cut homemade noodles.

Step 2. Cut the meat into small pieces and fry until crisp.

Step 3. Then finely chop the onion and radish and fry along with the meat. Add pepper and salt.

Step 4. Add tomato puree, chopped garlic, and broth.

Step 5. When serving, pour the sauce over the heated noodles.

Tajikistan

Nakhudshurak

Nakhudshurak Photo: Shutterstock.com

• 1 kg lamb
• 500 g carrots
• 2 chickpeas
• 2 cups chickpeas
• ½ cup chopped cilantro
• Red pepper and salt

Step 1. Coarsely chop the meat and bones, add 3 liters of water, bring to a boil and cook over low heat until tender. Soak the peas in cold water for 3-4 hours.

Step 2. Finely chop the onion. Add whole carrots and 200 g of onions to the meat.

Step 3. 20-25 minutes before the meat is ready, add whole peeled potatoes. Remove the cooked meat, carrots and potatoes. Cut the meat and carrots into cubes, potatoes into slices.

Step 4. Boil the prepared peas in the broth until soft.

Step 5 A few minutes before the broth and peas are ready, add salt and pepper.

Step 6. Strain the broth. Combine peas with meat, potatoes and carrots and heat through.

Step 7. Serve sprinkled with remaining onion, red pepper and chopped herbs.

Armenia

Saved

This soup is served both hot and cold. Like khash, spas relieves hangovers, and also improves digestion, which is why it is served at the end of lunch

Photo: Shutterstock.com

• 500 g matsuna
• 3-4 tbsp. l. sour cream
• 0.5 cups of “dzavar” (or bulgur) cereal
• 1 egg
• 3 tbsp. l. flour
• bunch of cilantro
• bunch of mint

For refueling:

• 2 onions
• 3 tbsp. l. ghee
• a pinch of ground hot red pepper

Step 1. Rinse the dzavar (or bulgur) wheat grits in cold water and place on a sieve.

Step 2. Cook the soft porridge, place it on a sieve again to remove excess liquid, if necessary.

Sift the flour and beat with the egg. In a thick-walled bowl, beat sour cream with matsun, add flour mixture and stir until smooth. Place the prepared cereal and add enough cold water to obtain a medium consistency.

Place the pan over low heat and heat while constantly stirring with a whisk to prevent the mixture from curdling. Once the soup comes to a boil, keep the heat to a minimum and let the soup cook for another 15-20 minutes.

Let's prepare the dressing: lightly fry finely chopped onion in hot oil and add red hot pepper.

Pour the hot spas into plates, pour over the dressing, sprinkle with finely chopped mint and cilantro and serve immediately.

Turkmenistan

Umpach-protection

• 100 g flour
• 50 g lamb fat
• 1 onion
• Salt, pepper, herbs

Step 1. Fry the flour in a frying pan with lard until brown.

Step 2. Dilute with water.

Step 3. Fry the onion and add to the soup.

Step 4. Salt, pepper and bring to a boil. Serve with greens.

In contact with

Classmates

In Soviet times, no lunch was complete without soup. It was a mandatory menu item in canteens, and hundreds of different soup recipes were published in cookbooks.

From an economical point of view, this is ideal food. Very cheap and very filling, especially if you eat it with bread.

Here are 4 recipes for simple, quick and very economical soups:

1. Milk soup

Pour half a liter of milk into a saucepan and bring to a boil. After this, pour half a glass of fine noodles and two tablespoons of sugar into it. Cook for 10 minutes. Add 5-10 grams of butter to the finished soup and mix thoroughly.

This is a classic recipe for milk soup, which was fed in kindergartens and schools. At home, mothers added various sweet additives to get their sons and daughters to eat this soup: raisins, chocolate chips, pureed strawberries, nuts or honey.

2. Pea soup

This soup was very popular in canteens at various enterprises due to its cheapness and ease of preparation. It is popularly nicknamed “musical” due to its special effect on the human digestive system, so it is not recommended to eat it before important events.

Pour a glass of dry peas with water and leave overnight. In the morning, put a saucepan with two liters of water on the fire and pour the peas into it. Bring to a boil, cook for 10 minutes, add 3 medium-sized peeled potatoes. Cook for another 20 minutes, and then add one grated carrot, fried in vegetable oil with one onion. After this, add salt and pepper and cook for another 5 minutes.

3. Canned pickle

A quick and economical version of traditional pickle, which has a wonderful and unusual taste due to the contrast of pickled cucumber and fish.

Thoroughly peel 3 pickled cucumbers, chop finely, put in a saucepan and add water (so that the water surface covers the vegetables by 2 cm) and cook for 20 minutes. At the same time, we prepare other components:

Place 80 grams of pre-prepared pearl barley (cook for 15 minutes or steam with boiling water overnight) in a saucepan with one and a half liters of water and bring to a boil. Add 600 grams of peeled and chopped potatoes, cook for another 10 minutes.

Fry one carrot with one onion in vegetable oil. Pour the roast into the soup along with the cucumbers and their broth. Cook for another 10 minutes.

Add a can of canned fish (pink salmon is ideal), a tablespoon of salt, bay leaf, and herbs to taste. Cook for another five minutes.

4. Mushroom with pearl barley

A popular dish in rural areas, which, if you have your own mushrooms and vegetables, costs almost nothing.

We clean, cut 200 grams of any mushrooms, put them in a saucepan and fill them with water. Bring to a boil, pepper, salt, add bay leaf and cook for half an hour. At the same time, fry finely chopped carrots and onions in vegetable oil.

Add three finely chopped potatoes, fried carrots and half a glass of pearl barley pre-steamed in boiling water to the broth. Cook until the potatoes are ready.

In autumn, summer cold soups are replaced by rich first courses. Their main task is to warm the body and charge it with energy. Hot soups are good because when warm, nutrients are better and faster absorbed by the body. True, the temperature of such dishes when served should not exceed 60-70 ° C, otherwise the taste buds of the tongue become less sensitive and there will be little pleasure from eating.

Soup, especially with chicken broth, is a healing remedy for colds. It lowers body temperature and increases overall tone. To prepare a clear broth, add water to the chicken, bring to a boil and be sure to skim off any foam that has formed. After this, put the whole carrots and onions there directly in the peel - they will give the broth a rich taste and golden color. At the end of cooking, you can add noodles or dumplings to the dish if desired. Ideally, the broth should be consumed immediately. It should be stored only in glass containers (products oxidize in metal) and for no more than two days.

A huge number of soups are prepared using chicken broth: lentil, solyanka, minestrone. The latter is the most common in Italy. Translated into Russian, “minestrone” means “soup” - it must be dense so that “the spoon stands up.”

A classic of Hungarian cuisine is goulash soup. A hearty, thick, very spicy stew of vegetables, meat and paprika has been declared a cultural heritage monument and taken under the protection of UNESCO.

One of the most unusual and expensive soups in the world is made from swallow's nests. This delicacy is common in Asian countries and is available only to the rich: 1 kg of nests costs an average of $2.5 thousand. So if you want something a little foreign, prepare, for example, bouillabaisse - a French fish soup or the famous onion soup with cheese and croutons.

You will get no less gastronomic pleasure, that’s for sure!

For 6 persons: red onion - 1 pc., carrots - 2 pcs., celery - 1 stalk, tomatoes in their own juice - 450 g, potatoes - 2 pcs., zucchini - 1 pc., canned beans - 400 g, green beans - 200 g, pasta - 100 g, garlic - 1 clove, rosemary - 0.5 tsp, olive oil, salt, ground red pepper, ground black pepper

Chop the onion, carrots and celery. Chop the potatoes and zucchini. Drain the liquid from the canned beans, rinse and drain. Chop the green beans. Heat oil in a saucepan. Add onions, carrots and celery, add rosemary, red and black pepper, salt. Fry, stirring, for 5-8 minutes. Add mashed tomatoes along with juice. Cook for a minute until the liquid has reduced slightly. Add potatoes, zucchini, canned beans. Pour in water (1.7 l) or broth (vegetable or chicken) and bring to a boil. Add green beans. Reduce heat and simmer until vegetables are soft. Approximately 10 minutes before the vegetables are ready, add the pasta. Remove from heat and add grated garlic to the soup. Stir and let stand covered for 5 minutes.

Calorie content per serving 234 kcal

Cooking time 50 minutes

8 points

For 6 persons: chicken fillet - 400 g, vermicelli - 75 g, onion - 1 pc., carrots - 1 pc., tomato paste - 2 tbsp. l., green beans - 250 g, canned white beans - 400 g, chicken broth - 2 l, celery - 2 stalks, parsley - a bunch, vegetable oil, salt

Cut the fillet, fry in a pan in oil until golden brown (about 5-6 minutes). Transfer to a plate. Chop the onion, carrots and celery and fry in the same pan until soft. Add green beans, tomato paste and fry for 2 minutes. Pour in the hot broth and let it boil. Add fillet and white beans to the soup, add salt and cook over medium heat for 10 minutes. 3 minutes before readiness, add vermicelli and chopped parsley. Remove from heat, cover and let steep for 10 minutes.

Calorie content per serving 251 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: potatoes - 700 g, sweet pepper - 350 g, lamb - 700 g, tomatoes - 300 g, carrots - 250 g, onions - 250 g, garlic - 3 cloves, tomato paste - 3 tbsp. l., greens (any) - a bunch, vegetable oil, salt, ground black pepper

Finely chop the onion. Cut the meat and tomatoes into cubes. Chop the pepper and carrots into strips. Fry the onion in vegetable oil in a saucepan. Add meat. After 7 minutes, add the tomatoes. Next are bell peppers, tomato paste and carrots. Pour boiling water so that the water completely covers the vegetables and meat. Simmer for 30 minutes. Peel and cut the potatoes. Send to meat and vegetables. Pour boiling water, salt and pepper. Cook until the potatoes are ready (10-15 minutes). Add crushed garlic and chopped herbs.

Calorie content per serving 235 kcal

Cooking time 55 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: chicken - 600 g, carrots - 2 pcs., onions - 2 pcs., sweet pepper - 1 pc., potatoes - 4 pcs., eggs - 1 pc., wheat flour, bay leaf, vegetable oil, salt, black pepper peas

Pour water (3 liters) over the chicken, add salt, peppercorns and bay leaves. Bring to a boil, then reduce the heat and simmer the broth for 40 minutes. For the noodles, beat the egg, add flour (enough to knead the dough). Roll it into a thin layer and cut into strips 2.5-3 cm wide. Cut each strip into many thin noodles. The thinner the better. Let it dry. Remove the chicken and add chopped potatoes to the broth. Chop the onion, grate the carrots, chop the sweet pepper. Fry all the vegetables in oil (5-6 minutes), then add to the broth. Cook for another 10 minutes. 5 minutes before ready, add noodles. Chop the chicken meat and also add it to the soup.

Calorie content per serving 180 kcal

Cooking time 70 minutes

Difficulty level on a 10-point scale 10 points

For 6 persons: beef on the bone (brisket) - 500 g, pork (ham or shoulder) - 300 g, chicken legs - 2 pcs., carrots - 1 pc., onions - 1 pc., tomato paste - 2 tbsp. l., pickled cucumbers - 2 pcs., pitted olives - 1 can, smoked meats (hunting or Bavarian sausages, ham, carbonated meat) - 500 g, lemons - 1 pc., bay leaf, vegetable oil, salt, black peppercorns

Place beef, chicken and pork in a large saucepan. Add bay leaf and 10 black peppercorns. Add salt. Pour in water (2 l), bring to a boil. Reduce heat and simmer the broth, covered, for an hour and a half, until the beef is tender. The legs can be removed after 40 minutes to prevent the meat from overcooking. Chop the onion and grate the carrots. Slice the cucumbers. Heat oil in a frying pan. Fry onions and carrots. Add tomato paste and fry for a minute. Place the cucumbers in there and cook for a minute. Remove the meat from the broth, let cool, and chop. Cut the smoked meats in the same way. Add the roast, meat, olives and half of their brine to the pan. Cook for 10-15 minutes. Serve with lemon wedges.

Calorie content per serving 327 kcal

Cooking time 140 minutes

Difficulty level on a 10-point scale 10 points

For 6 persons: ruffe or perch - 800 g, onion - 1 pc., potatoes - 3 pcs., peeled salmon - 500 g, peeled pike perch - 500 g, peeled pike - 300 g, vodka - 100 ml, bay leaf, parsley - a bunch, dill - a bunch, salt, black peppercorns

Place ruffe (perch), onion, parsley in a saucepan, add water (2 liters), bring to a boil, skim off the foam and cook for 30 minutes. The fish should be completely boiled. Then strain the broth and discard the fish. Cut pike, pike perch and salmon into large pieces and cook in broth for 15-20 minutes, skimming off the foam. Peel the potatoes, cut them and add them to the broth. Cook for another 10 minutes. Season with salt, pepper, bay leaf, remove from heat. Let sit covered for 10 minutes. Pour in the vodka and pour the fish soup into bowls. Add finely chopped greens.

Calorie content per serving 384 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 9 points

Photo: Fotolia/All Over Press, Legion Media