Shchi green from William Pokhlebkin. Sauerkraut soup rich Shchi stew recipe
In Shchi from fresh cabbage, they are also "lazy", they are also "rahman"!
BUT Shouldn't we take a swing at William, you understand, our Pokhlebkin?
And cook the traditional "liquid hot dish on the Russian table for more than a millennium" - cabbage soup? Following the recommendations of a respected author, but allowing himself little liberties of interpretation. First of all, let's agree on terms, for which I quote: “Schi in their most complete version consists of six main components - cabbage (or the leading vegetable mass replacing it), meat (or, in very rare cases, fish, mushrooms - dried and salted), roots (carrot, parsley root), spicy dressing (onion, celery, garlic, dill, pepper, bay leaf) and sour dressing (sour cream, apples, cabbage pickle). Of these six components, the first and last, i.e., the vegetable leading mass and the sour dressing, are indispensable and absolutely indispensable.
Well, let's go through the technology (here I will allow myself to be abbreviated): “The technology for preparing all types of cabbage soup is the same. First, meat or mushrooms are boiled separately with roots and onions. Then cabbage or its substitutes and acid are added to the finished broth. If sauerkraut is used for cabbage soup, then it is boiled separately from the meat broth and combined with it after it is ready. In both cases, only after boiling the vegetable mass to the required softness, salt and spicy dressing are added. Sour cream is seasoned with ready-made cabbage soup, most often during their serving.
With the advent of potatoes, in order to starch the broth, they began to add one or two raw potatoes, before laying the cabbage and the sour base. Moreover, often the potatoes are then removed from the cabbage soup, since it hardens from acid. Of great importance is the introduction of onions into cabbage soup. The best way is to double bookmark it: the first time - a whole onion along with meat, roots and mushrooms (then this onion is taken out) and the second time - finely chopped onions (chopped) along with an empty one.
At the same time, onion overcooked separately in oil should never be added to cabbage soup - in this form it is not characteristic of real cabbage soup. In the same way, another spicy dressing - parsley and celery - is added twice to the cabbage soup: the first time - with a root, which is then taken out together with the onion, for the second time - at the end of cooking in the form of greens. The remaining spices - bay leaf, black pepper with crushed peas, dill and garlic are added as follows: the first two - 15 minutes before readiness, the second two, along with parsley at the end of cooking.
After that, the cabbage soup must necessarily stand under the lid to infuse, for at least 10-15 minutes. It is at this time that they "reach the real taste": the cabbage becomes soft, the acid and aroma of spices are transferred to the vegetables. Therefore, they used to leave shchi to simmer and languish after cooking in the light spirit of a Russian oven, where they did not cool down. Especially need this cabbage soup from sauerkraut.
Finally, attention should be paid to two circumstances that affect the quality of cabbage soup - this is the choice of meat and whitening or whitening. Shchi is served with beef, mostly fatty - brisket, thin and thick edge, rump. To create a special smell, you can add a small amount of ham to beef - a tenth to eighth (and in the south of Russia even a third) part of the weight of beef. Soup from one pork, found mainly in the regions of Russia bordering Ukraine, is not typical of Russian cuisine.
The role of whitening is performed by sour cream, which is also an acidifier.
The theoretical part turned out to be long, let's get down to practice.
We will cook in a slow cooker cabbage soup is lazy or rahman
The word "rakhmanny" means "lazy, rustic, sluggish" (in Old Russian). In the old days, rahman cabbage soup was cooked from fresh greens (snot) or cabbage, sometimes with fish, then any soup prepared hastily from non-acidic greens began to be called rahman soup. components; from the end of the 19th - beginning of the 20th centuries. they began to be called lazy and cook only from fresh cabbage. V.V. Pokhlebkin, Kitchens of the Slavic peoples, Tsentropoligraf, 1997
Compound:
500 g beef brisket
750 g fresh cabbage (head)
3 onions
1 carrot
1 potato
1 parsley (root and herbs)
1 celery (root and greens)
2 tbsp. spoons of dill
2 bay leaves
10 black peppercorns
8 garlic cloves
200 g sour cream
1 tomato
To be honest, I made adjustments to the recipe. Some were forced, some were inspired. Nowadays, you can buy almost everything in stores, but who and where saw parsley root for sale ?! I specifically made inquiries about where our great-grandmothers took parsley and celery. According to some reports, parsley has been grown in Russia since the 11th century, celery was introduced in the 18th century. So, as it turned out, these spicy plants were grown in vegetable gardens, you need to go and pick them from the garden. And I put it in cabbage soup. I don’t have such a bed, so I did without roots, and replaced fresh herbs with dried ones.
Cooking:
1.
We cook meat broth with onions and roots (I have ½ carrots) (here, according to the recommendations, you need to put a potato cut into halves, cook and discard, but in fresh cabbage soup I love it and add chopped later) for 2 hours on mode "Soup", we filter. Throw away everything except the meat.
2. Further, it is recommended to clean the head of cabbage from external leaves, cut out the stalk without violating the integrity of the head, put it in cold, slightly salted water for 30 minutes. Then take out, scald with boiling water and cut into large squares (2x2 cm). All this action makes sense when the cabbage is bitter, since it is in the stalk and the thick part of the leaf petioles that bitterness is concentrated. I just cut the head of cabbage into large pieces, removed the stalk, chopped the cabbage finely: diced cabbage did not take root in my family.
3. We put the prepared cabbage, chopped onion, tomato cut into 4 parts, chopped roots (the remaining ½ carrots) in the prepared meat broth. I added 1/2 more bell pepper, diced ham and potatoes.
Salt and continue to cook until the cabbage and roots are ready in the "Soup" mode for 40 minutes.
4. We try, add salt if necessary. If the cabbage has not softened yet, then add time - another 10 minutes. in soup mode. If the cabbage has become soft, then lay the bay leaf, black pepper, greens, chopped (I cut with a knife) garlic. And leave in the "Heating" mode for 15-20 minutes.
Pour into bowls, serve with sour cream and black bread.
Shchi rich (full) February 4th, 2012
New readers of my journal are unlikely to get to my old entries. Yes, I sometimes wonder myself - did I really cook it?
But there are recipes that you want to repeat, think about them, and it’s not a sin to reshoot again. For example, "Schi rich (full)". I don’t even know where V. Pokhlebkin got this recipe from, maybe he came up with it himself, or maybe he tried it somewhere, but he (the recipe), in my opinion, is very interesting. This soup is quite laconic in terms of the composition of the products, but at the same time, various technologies are used in its preparation, which makes it extremely tasty and very memorable.
Actually, cabbage soup is rich - uh It is a thick soup consisting of six main ingredients. Cabbage (sauerkraut and fresh), meat and porcini mushrooms, roots (onion, carrot, parsley and celery root), spices (onion, celery, garlic, dill, pepper, bay leaf), and sour dressing (cabbage pickle, sour cream).
It seemed like a normal set. But how it opens up, what a rich, rich taste it turns out and what a vigorous aroma. This is definitely not French cuisine with its delicacy and sophistication. This is a real Russian soup, when "all that is - swords on the table!".
For rich cabbage soup I need
1 kg of beef (marin bone, brisket, edge, rump). I'm always for the brain bone.
750 gr sauerkraut
400 g of porcini mushrooms
4 things. raw potatoes
2 pcs. carrots
2 pcs. onion
1 piece of celery root
2 stalk celery
1 root and parsley
1 st. l. dry dill
5 bay leaves
8-10 black peppercorns
5 - 10 allspice peas
4 - 5 garlic cloves
1 st. l. butter
100 gr sour cream
First, I put the meat broth to boil.
I clean the roots.
I fill the meat with cold water, bring it to a boil over high heat, make the fire smaller and carefully remove the foam. I add 3 teaspoons of salt. I lay the roots - 1 onion, 1 carrot, a piece of celery root, parsley roots. Cook for 2 hours on low heat. At the end of cooking (after an hour and a half) I add spices - bay leaf, peppers.
Now I have to cook porcini mushrooms (I pick them in the summer and freeze them raw).
Mushrooms do not defrost, but only washed in cold water. Washed mushrooms, along with four potatoes, pour 3 cups of cold water, bring to a boil, and when the broth boils, remove the foam. I fall asleep in the broth 1 tsp. salt, peppercorns, bay leaf, allspice, 2 cloves and cook for 20 minutes. on a very quiet fire.
In 20 minutes. I take out the mushrooms and potatoes with a slotted spoon, and strain the broth into a bowl.
Sauerkraut must be cooked separately. More precisely, do not cook, but stew. To do this, I put 750 grams of sauerkraut, butter, pour boiling water (approximately 0.5 liters) into a small pot, cover with a lid, and put in an oven preheated to 200 degrees for 1 hour.
Now you can start the vegetable dressing. My mushrooms are a little cold.
I cut carrots and mushrooms into thin strips, and onions into small cubes.
You ask - why did you cook potatoes with mushrooms?
The thing is that there are NO potatoes according to the recipe of V. Pokhlebkin in rich cabbage soup! Allegedly, it hardens in sour broth, and turnips are put there instead of potatoes. But we know that there is NO cabbage soup without potatoes! Therefore, I cooked the potatoes separately, and now I cut them (already cooked) into pieces, and in this form they will go to the soup.
Shredded thin strips of fresh cabbage.
While I was cutting everything, taking pictures, the cabbage in the oven became soft.
Here she is in the pot.
After two hours of cooking, I take out the meat, and filter the broth.
I clean the meat from bones, fat and films, and cut into small pieces.
Now the main thing is not to overdo it! Those. I still cook cabbage soup, not goulash, and everything should be in moderation. I put meat in a large pot, some raw cabbage, some potatoes. mushrooms, stewed sauerkraut, onions, carrots. Pour strained mushroom broth.
And to the top (only so that it does not splash out) I fill it with meat broth.
For two hours, my pot with a closed lid will sit in an oven heated to 180 degrees. But be sure to put it on a tray, otherwise it may boil away, and then you will have to wash the stove out of turn.
Time has flown by, and my soup is ready.
It remains for me to crush (but I like to chop) the garlic, chop the greens. I can offer another piece of lard.
And now it's time to pour cabbage soup with meat and mushrooms on plates.
And don't forget to top it with sour cream.
Enjoy your meal!
Section: William Vasilievich Pokhlebkin "NATIONAL CUISINES OF OUR PEOPLES" Page 6 of the section Russian Cuisine HOT SOUPS Shchi Shchi has been the main liquid hot dish on the Russian table for more than a millennium. It has been steadily preserved in different eras, although tastes have changed, and has never known social barriers; it was used by all segments of the population. Of course, cabbage soup was not the same for everyone: some, more complete in composition, were called “rich”, others were said to be “empty”, since they were sometimes cooked from one cabbage and onion. However, with all the numerous variations from “rich” to “empty” and with all regional (regional) varieties of cabbage soup; the traditional way of preparing them and the taste and aroma associated with it have always been preserved. Of great importance for creating a special, unique taste of cabbage soup was the fact that they were cooked and then languished (infused) in a Russian oven. The aroma of cabbage soup, indestructible by anything - “the spirit of the soup” - has always stood in a Russian hut. Russian sayings were associated with the meaning of cabbage soup in everyday life: “Schi is the head of everything”, “Schi and porridge is our food”, etc. The amazing longevity of cabbage soup can be explained, perhaps, by their inedibility. Shchi does not bother with frequent use. They can be eaten almost daily at any time of the year. Shchi in their most complete version consists of six main components - cabbage (or the leading vegetable mass replacing it), meat (or, in very rare cases, fish, mushrooms - dried and salted), roots (carrots, parsley root), spicy dressing (onion, celery, garlic, dill, pepper, bay leaf) and sour dressing (sour cream, apples, cabbage pickle). Of these six components, the first and last, i.e., the vegetable leading mass and the sour dressing, are indispensable and absolutely indispensable. The simplest cabbage soup can consist only of them, while continuing to be cabbage soup. As for the leading vegetable mass in cabbage soup, most often it is cabbage - fresh or sauerkraut. But this does not mean at all that shchi is soup with cabbage. A sign of cabbage soup is acid, most often created by sauerkraut brine (either as part of cabbage or in its pure form) or, instead, by sorrel (green cabbage soup), a boil of green, wild or Antonov apples, salted mushrooms, and also sour cream (in soup from fresh cabbage). That is why cabbage can be replaced in cabbage soup with various green, sour or neutral masses (sorrel, goutweed, nettle, hogweed - in the so-called green borscht cabbage soup), as well as a neutral vegetable mass that absorbs acid well (turnip or radish - in the so-called burdock cabbage soup). ). The technology for preparing all types of cabbage soup is the same. First, meat or mushrooms are boiled separately with roots and onions. Then cabbage or its substitutes and acid are added to the finished broth. If sauerkraut is used for cabbage soup, then it is boiled separately from the meat broth and combined with it after it is ready. In both cases, only after boiling the vegetable mass to the required softness, salt and spicy dressing are added. Sour cream is seasoned with ready-made cabbage soup, most often during their serving. Initially, flour dressing was also introduced into cabbage soup (together with cabbage) in order to make the soup broth more dense. This was customary in the western and southern regions of Russia. However, such a dressing worsens the taste of cabbage soup, coarsens their aroma. Therefore, with the advent of potatoes, in order to starch the broth, one or two potatoes began to be added to the cabbage soup - in its entirety, before laying the cabbage and the sour base. Moreover, often the potatoes are then removed from the cabbage soup, since it hardens from acid. The thickening of the consistency of the broth in lean and green cabbage soup is also facilitated by the addition of a small amount of cereal, usually buckwheat (1 tablespoon for the entire pan), which is completely boiled. The simpler the vegetable composition of cabbage soup, the leaner they are, the more skill is required for their preparation. Real cabbage soup is inconceivable without spicy dressing, which plays a significant role in creating the “sweet spirit”. First of all, the introduction of onion into cabbage soup is of great importance. The best way is to double bookmark it: the first time - a whole onion along with meat, roots and mushrooms (then this onion is taken out) and the second time - finely chopped onions (chopped) along with cabbage. At the same time, onion overcooked separately in oil should never be added to cabbage soup - in this form it is not characteristic of real cabbage soup. In the same way, another spicy dressing - parsley and celery - is added twice to the cabbage soup: the first time - with a root, which is then taken out along with the onion, the second time - at the end of cooking, in the form of greens. The remaining spices - bay leaf, black pepper with crushed peas, dill and garlic are added as follows: the first two types - 15 minutes before readiness, the second two - along with parsley at the end of cooking. After that, the cabbage soup must necessarily stand under the lid, simmer to infuse, for at least 10-15 minutes. It is at this time that the cabbage soup “reaches its real taste”: the cabbage becomes soft, the acid and aroma of spices are transferred to the vegetables. Therefore, first they left the cabbage soup to simmer and languish after cooking in the light spirit of the Russian oven, where they did not cool down, or they set it aside on the edge of the stove, where the heat was preserved, but the boiling stopped. Especially need this cabbage soup from sauerkraut. It is good to put them in a slightly heated oven for 10-15 minutes, or even more. Sometimes the infusion of cabbage soup can last several hours (from 12 to 24), which is why they acquire a better and more distinctive taste. Such cabbage soup is called diurnal, they are prepared ahead of time, in a day. Finally, attention should be paid to two more circumstances that affect the quality of cabbage soup - this is the choice of meat and whitening or whitening. For cabbage soup there is beef, mostly fatty - brisket, thin and thick edge, rump. To create a special smell, you can add a small amount of ham to beef - a tenth - eighth (and in the south of Russia even a third) part of the weight of beef. At the same time, beef in cabbage soup is always boiled in a whole piece, and the ham is chopped. All meat components are subjected to grinding only in prefabricated cabbage soup. Soup from one pork, found mainly in the regions of Russia bordering Ukraine, is not typical of Russian cuisine. The same can be said about cabbage soup with fish instead of meat found in certain regions of Russia. For such cabbage soup, a special selection of fish (salted red - beluga and sturgeon, combined with river fish - perch, crucian carp and tench) and their separate heat treatment were once required. A different way of cooking cabbage soup with fish, and with its other varieties, gives a not so tasty dish, which, therefore, has not gained distribution. As for whitening, good cabbage soup cannot do without it. The role of whitening is usually performed by sour cream, which is also an acidifier. Sometimes sour cream is replaced with curdled milk or just milk. In rich cabbage soup from sauerkraut, a mixture of sour cream and cream in a 4: 1 ratio serves as a protein. This is a very tasty snack. A few words about the consistency of cabbage soup. Shchi of all types can be thick or liquid, depending on the ratio of water and the weight of the enclosed products. Once upon a time, thick cabbage soup was considered ideal, in which “a spoon stands”, or “a cabbage soup with a slide”, that is, when a piece of meat rises above the surface of liquid and thick poured into a plate. Ours are designed for cabbage soup of more than medium density; this means that the amount of liquid per serving should not exceed 350 g. Therefore, cold water should be poured no more than 2 liters per 4 servings, and preferably 1.5 liters, so that the finished broth is 1.25 1 liter (after boiling). It should be cooked for 2 hours. Spices are added to the cabbage soup 5-10 minutes before readiness. Shchi is usually eaten with black, rye bread. SHI RICH (FULL) Ingredients: 750 g beef, 500-750 g or 1 half-liter can of sauerkraut, 4-5 dry porcini mushrooms, 0.5 cup salted mushrooms, 1 carrot, 1 large potato, 1 turnip, 2 onions , 1 celery root and greens, 1 parsley root and greens, 1 tbsp. a spoonful of dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. a spoonful of butter or ghee, 1 tbsp. a spoonful of cream, 100 g of sour cream, 8 black peppercorns, 1 teaspoon of marjoram or dry angelica (dawn). Preparation 1. Put the beef together with the onion and half of the roots (carrots, parsley, celery) in cold water and cook for 2 hours. After 1-1.5 hours after the start of cooking, salt, then strain the broth, discard the roots. 2. Put sauerkraut in a clay pot, pour 0.5 liters of boiling water over it, add butter, close, put in a moderately heated oven. When the cabbage begins to soften, remove it and combine with strained broth and beef. 3. Mushrooms and potatoes cut into 4 parts put in an enameled saucepan, pour 2 cups of cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and again lower into the mushroom broth to cook. After the mushrooms and potatoes are ready, combine with the meat broth. 4. To the combined broths and cabbage, add finely chopped onion and all other roots, cut into strips, and spices (except garlic and dill), salt and cook for 20 minutes. Then remove from heat, season with dill and garlic and let it brew for about 15 minutes, wrapped in something warm. Before serving, season with coarsely chopped salted mushrooms and sour cream directly in the plates. CHOPPED SHI Ingredients: 250 g of beef, 200 g of lamb, 100 g of ham, 100 g of chicken, 100 g of duck or goose, 500-700 g of sauerkraut, 2 onions, 1 carrot, 1 turnip, 1 parsley, 1 tbsp. a spoonful of dill, 1 teaspoon of marjoram, 3 bay leaves, 4 cloves of garlic, 10 black peppercorns, 100 g of sour cream. Cooking Cook according to the previous recipe, that is, the meat or cabbage parts are first boiled separately, then, having brought the meat to half cooked, they are combined. Each type of meat is cut into 4 pieces. Spices are laid 10 minutes before the cabbage soup is ready. Cabbage soup LEAN Ingredients: 500-750 g sauerkraut, 5-6 dry porcini mushrooms, 1 tbsp. a spoonful of buckwheat, 2 onions, 1 potato, 1 carrot, 1 turnip or swede, 1 parsley, 1 tbsp. a spoonful of dill, 3 bay leaves, 4 garlic cloves, 8 black peppercorns, 100 g sour cream, 1-2 tbsp. tablespoons of poppy, sunflower or olive oil. Preparation 1. Pour 0.5 liters of boiling water over sauerkraut and place in a clay pot in the oven for 20-30 minutes. Then pour the broth into a separate enameled or faience bowl, salt the cabbage, mix with finely chopped onions, moisten with prepared flavored (7) vegetable oil and rub in an enameled bowl with a wooden spoon so as to completely rub the oil. Then reconnect with the broth and continue to cook on the stove. (7) For flavoring, the oil is heated (but not fried) in a frying pan or saucepan and coriander, anise, fennel, dill or celery, parsley seeds are added to it. 2. Prepare 1 liter of mushroom broth, as indicated in paragraph 3, combine the broth with cabbage, adding buckwheat to it, and continue cooking until the cabbage is ready. SHI SIMPLE MEAT Ingredients: 500 g beef shank, 100 g ham, 500-750 g sauerkraut, 100 g sour cream, 1 carrot, 1 parsley, 2 onions, 1-2 potatoes, 3 bay leaves, 4 garlic cloves, 1 tbsp. a spoonful of dill, 8 peas of black pepper. Pour boiling water over the beef and ham, add the onion, potatoes and part of the roots (whole), cook for 1.5 hours until the meat is half cooked. Then lay the cabbage grated with salt and chopped onion, the rest of the roots, cut into strips, and continue cooking for another 1 hour. DAILY SHUCH Cook in the same way as simple meat cabbage soup, but without potatoes. Spice lay partially - without parsley, dill and garlic. After cooking, wrap the cabbage soup in warm, and after 3-4 hours put it in the cold for one day. The next day, reheat, add spicy herbs and garlic, sour cream. SHCHI ARE LAZY (OR RAKHMANOV (8)) (8) Sometimes the name "Rakhmanovskie" is used incorrectly. In fact, the word "rakhmanny" means "lazy, rustic, slow" (in Old Russian). In the old days, rahman cabbage soup was cooked from fresh greens (snot) or cabbage, sometimes with fish, then any soup prepared hastily from non-acidic green ingredients began to be called rahman soup from the late 19th - early 20th centuries. they began to be called lazy and cook only from fresh cabbage. Ingredients: 500 g beef brisket (but the vegetarian version is more common), 750 g fresh cabbage (head), 3 onions, 1 carrot, 1 potato (halved), 1 parsley (root and greens), 1 celery (root and greens), 2 tbsp. tablespoons of dill, 1 teaspoon of marjoram, 2 bay leaves, 10 black peppercorns, 8 cloves of garlic, 200 g of sour cream, 1 tomato. Preparation 1. Boil meat broth, as usual for cabbage soup, with onions and roots, potatoes for 2 hours, strain. 2. Peel the head of cabbage from the outer leaves, cut out the stalk without disturbing the integrity of the head, put it in cold, slightly salted water for 30 minutes. Then take out, scald with boiling water and cut into large squares (2x2 cm). 3. Put the prepared cabbage, chopped onion, tomato cut into 4 parts and the remaining roots cut into strips in the prepared meat broth, salt and continue to cook until the cabbage and roots are cooked over moderate heat. Season with spices and sour cream. SHI FROM FRESH CABBAGE Ingredients: 500-750 g beef brisket, 500-750 g fresh cabbage (small head or half head), 6-8 small green unripe apples of any variety, 2 onions, 0.5 turnips, 2 tbsp. tablespoons of dill, 3 bay leaves, 8 black peppercorns, 100 g of sour cream. Cooking Boil the usual meat broth for cabbage soup (see previous ones). When the meat is almost ready, put the cabbage, cut into squares (1x1 cm), finely chopped onion, roots, after 15 minutes of cooking, add chopped apples, and after another 5 minutes - spicy greens and cook until the apples are completely boiled . Apples can also be boiled separately in an enameled saucepan and pour this broth (1 cup) into the already almost ready cabbage soup. These cabbage soup can be cooked without meat. SHI GRAY (SEEDLING) Ingredients: 500 g of beef, 100 g of ham, 750 g of cabbage seedlings, 1 glass of nettle (scalded), 2 hard-boiled eggs, 2 onions, 1 parsley, 2 tbsp. spoons of dill, 6 peas of black pepper, 4 peas of allspice, 100 g of sour cream, 0.5 tsp of citric acid. Preparation 1. Prepare the meat broth for cabbage soup (see above). 2. Leaves of seedlings free from roots and stems, finely chopped and then scalded with steep salty boiling water, close and leave in it for 10-15 minutes. Then recline and fall asleep in the meat broth. 3. Rinse nettles with cold water, pour over boiling water, put in a colander and quickly, preventing it from secreting juice, cut finely and pour into meat broth. 4. Continue cooking cabbage soup after laying cabbage and nettle together with spices for another 10-15 minutes. Then remove from heat, season with dill, garlic, citric acid, let it brew. Serve with sour cream and hard-boiled egg (half per serving). GREEN CHICH Ingredients: 500 g beef brisket, 0.75-liter jar of sorrel, 2 onions, 1 carrot, 1 parsley, 1 celery, 1 tbsp. a spoonful of dill, 10 black peppercorns, 3 bay leaves, 4 cloves of garlic, 2 hard-boiled eggs, 100 g of sour cream. Preparation 1. Boil the meat broth, as indicated in the previous recipes. 2. Rinse the sorrel thoroughly in cold water, free from stems, finely chop and put in ready-boiling meat broth. At the same time, add finely chopped onion, chopped roots, spices, except for garlic and dill, and cook for 10-15 minutes until the sorrel darkens. Add garlic and dill 2 minutes before the end of cooking. When serving, season with sour cream and finely chopped eggs. Note. Shchi greens can be cooked without meat. In this case, sorrel, roots and spices are added to 1.25 liters of boiling salted onion broth, into which another 1 tbsp. a spoonful of rice and 1 tbsp. a spoonful of buckwheat. Boil 15 min. CHI NETTLE Ingredients: 4 cups scalded nettle, 2 tbsp. spoons of buckwheat (unground), 1 tbsp. spoon of rice, 1 potato, 2 eggs, 0.5 teaspoon of citric acid, 1 parsley, 1 celery, 1 tbsp. a spoonful of dill, 8 black peppercorns, 100 g sour cream, 1.25 liters of water. Preparation 1. Put spicy vegetables, finely chopped onions, cereals into boiling salted water or ready-made meat broth and boil for 10-12 minutes. 2. Then put the nettle prepared as follows. Leaves of young nettle (upper three or four leaves) free from stalks, rinse thoroughly several times in cold water, scald with boiling water, quickly discard in a colander, preventing the nettle from letting juice out, and immediately cut into small pieces. Boil nettles in broth for 10-12 minutes. 3. Remove cabbage soup from heat, season with garlic, dill, citric acid, let it brew. BUCK SHI Ingredients: 500 g beef brisket, 100 g ham, 500 g turnip, 1 swede, 1-1.5 cups cabbage pickle, 2 onions, 1 parsley, 8 black peppercorns, 1 teaspoon marjoram, 4 garlic cloves, 2 tbsp . spoons of dill, 100 g of sour cream. Cooking Cook like simple meat soup. Turnips and rutabaga, cut into strips, are placed in ready-made meat broth along with cabbage pickle and boiled until the vegetables are soft. Chowders Chowders are the first hot dishes, which are essentially strong vegetable broths. Unlike soups and cabbage soups made with meat broths, chowders are light soups based on water and vegetables (9). (9) Therefore, in principle, the restaurant name of the first course, which is sometimes found incorrectly, is meat (or chicken) stew. In stews, one vegetable component always predominates, after which they are called: onion, potato, turnip, rutabaga, lentil, etc. The preference is for tender vegetables that do not require long cooking, and have their own characteristic aroma. Never use beans, beets, sauerkraut in stews. The composition of the stew necessarily includes onions and spices, the selection of which is not the same for each type of stew. Spicy parsley, dill and celery, as well as garlic, are the most common ingredients. Salt stews should be carefully and differently depending on the main vegetable component: potato - at the beginning of cooking, lentil - after the end of cooking, the rest - in the process of cooking. A characteristic feature of the stew cooking technology is that the vegetables are not placed in cold water, but necessarily in boiling water (you can also dissolve finely chopped onions in it). With seeming lightness and speed (they are boiled for about 20-30 minutes), cooking stews requires special attention and skills, more care when processing vegetables. It is necessary to preserve and bring to the table a light aroma of stew, the smell of which can be damaged by insufficiently washed or poorly peeled vegetables. You need to know the order of laying and cooking time of vegetables and spices. The stew cannot be digested, because then all the flavor will evaporate, and the broth will become cloudy. Real stews are always transparent, and each has its own color. Unlike the actual soups, they are prepared without fats, without oil, like pure vegetable broths. Subsequent whitening with sour cream is allowed, and more often with cream. But the whitening, and even more so the addition of butter, even butter, still changes the taste of the stew. They eat stews with black rye bread, preferably quite fresh, and immediately after their preparation, hot. Leaving the stew for another day and reheating is not recommended. ONION SOFTWARE Ingredients: 1.25 liters of water, 4-6 onions, 1 leek, 1 parsley, 1 celery, 1 tbsp. a spoonful of dill, 4-6 black peppercorns, 1 teaspoon of salt. Cut the roots into strips, put in boiling water. Finely chop onion and leek (but not rings), grind with salt in a porcelain bowl and pour into boiling broth. Put pepper. When the onion blossoms and the broth turns green, salt, add chopped spicy herbs and remove from heat after 3 minutes. Close, let stand for 5 minutes. Potato soup Ingredients: 1.5 liters of water, 5-6 potatoes, 1 onion, 0.5 heads of garlic, 3 bay leaves, 1 tbsp. dill spoon, 1 tbsp. a spoonful of parsley, 6-8 black peppercorns. Preparation In salted boiling water, put chopped onions, diced potatoes and cook until the potatoes are ready. Add spices and spicy greens, respectively, 5-7 and 2 minutes before readiness. TURP POTTUE (REPNITSA) Ingredients: 1.5 liters of water, 5-6 turnips, 1 small swede, 1 onion, 2 Jamaican (allspice) peppercorns, 2 clove buds, 4 black peppercorns, 2 bay leaves, 1 tbsp. parsley spoon, 1 tbsp. a spoonful of dill, 4 cloves of garlic. Cooking Cook in the same way as potato stew. Add spices 10 minutes before, and spicy herbs 2-3 minutes before readiness. LENTIL SHOWER Ingredients: 1.5-1.75 liters of water, 1 glass of lentils, 1 onion, 1 carrot, 1 parsley, 3 bay leaves, 6 black peppercorns, 0.5 heads of garlic, 1 tbsp. a spoonful of savory greens. Soak lentils overnight in cold water. Before cooking, rinse again, pour cold water and put on moderate heat. When it boils, add chopped roots and cook until the lentils are completely boiled (1.25-1 l of liquid should remain). Then add onion and other spices, except garlic and savory, salt and cook on very low heat for another 10-12 minutes, then season with garlic and savory, remove from heat and let it brew for 5-8 minutes. UHA Ukha is a liquid hot fish dish, which, however, would be wrong to call fish soup. The name "ukha" was assigned exclusively to fish broth only from the end of the 17th - beginning of the 18th centuries. In the XI-XII centuries. “Ukha” was also called meat broth, in the 16th-17th centuries. - from chicken. However, already from the 15th century, fish is increasingly being made from fish, which, better than other products, made it possible to create a dish that is fundamentally different from other liquid dishes of the Russian table. Ukha has become a fast-cooking dish, with a clear liquid similar to broth, so it cannot be seasoned like fish soup with butter, cereals, flour, overcooked onions, etc. Over the centuries, quite certain rules for preparing fish soup have developed regarding the selection of varieties fish, utensils, the quantity and composition of vegetables and spices, the order of laying and cooking time. So, the ear should be boiled in non-oxidizing dishes (enamelled, earthenware). The classic Russian fish soup is boiled from those fish that give a transparent fat, are distinguished by stickiness, tenderness and "sweetness". These are pike perch, perch, ruff, whitefish - they make the best, the so-called white ear. They usually add one third of burbot, catfish, tench or ide. In second place in terms of taste - ear from asp, carp, chub, cheese, crucian carp, carp, rudd. The ear of these fish is called black. Finally, fish soup from red fish - sturgeon, beluga, stellate sturgeon, nelma, salmon - is called red fish soup, or amber, when it is especially oily and is made with saffron. In addition to these types of fish soup, classical Russian cuisine knows fish soup ordinary, patronized, sluggish, layered and sweet. Fish soup is usually cooked not from any one type of fish, but from two at least and from four as a maximum. An exception may be the ear from red fish, which is also boiled from one type of fish. In a special place are regional varieties of fish soup - sterlet soup (sterlet, Volga), smelt fish soup (Chudskaya, Pskovskaya) and sushchik soup (10) together with salted saffron milk mushrooms - the so-called Lachskaya (Lazhsky), or Onega. (10) Sushchik - small perches, ruffs, smelts dried in a Russian oven. Roach, bream, minnow, bleak, roach, ram, as well as herring of all kinds, mackerel, sabrefish, gobies are not suitable for fish soup. They are best used for making fish soups. There is an opinion that a good fish soup cannot be prepared from sea fish. This is not true. Many of the marine fish are well suited for cooking fish soup due to their qualities. These are cod, halibut, macrorus, notothenia, sablefish, vomer, icefish, squama, sea bass. Cod and halibut, for example, were used earlier for cooking Pomor (Arkhangelsk) fish soup. Usually they try to cook fish soup from freshwater fish immediately after catching it. The fresher the fish, the tastier the ear. This fully applies to marine fish. Therefore, if it is frozen, then for better preservation of freshness it should not be thawed before laying in the ear. It is also necessary to choose younger, smaller fish for the fish soup, trying also to take the tail part less prone to spoilage. The combination of low-fat fish (cod, ice, macrorus, vomer) with fatty fish (halibut, sea bass, squama, notothenia) is most successful for fish soup. A minimum of vegetables is put in the ear - a small amount of potatoes (moreover, not crumbly, sweet varieties), carrots and, of course, onions. If the fish soup is prepared from live fish, then only onions are put in it. If they use fresh, but already dormant fish, then they must put the vegetables. In addition, a fairly large set of spices is added: parsley (root and herbs), leek, green onions, dill, black pepper, bay leaf, tarragon, parsnip, and saffron, nutmeg, ginger, anise, fennel. Usually the assortment of spices depends on the type of fish - the fatter the fish, the more spices are required for fish soup. It is extremely important to observe the correct cooking mode to create a unique taste and aroma of fish soup. First of all, it is necessary to prepare a broth for the fish soup - a boiling salted vegetable broth, where the fish is lowered for a short time (from 7 to 20 minutes). The main goal of preparing the broth is to create such an environment for the fish in which it would not be completely boiled out, that is, it would remain tasty and juicy. Previously, for this purpose, small fish, as well as heads and bones, were first completely boiled in the broth, which were then thrown away, and the broth was filtered and clarified with an egg-white line. And only then in this fish broth they boiled pieces of a larger fish or its fillet, intended for eating with fish soup. Later, the compaction of the consistency of the broth began to be achieved by boiling potatoes in it. This technique is more suitable for cooking fish soup from sea fish. The duration of cooking fish depends entirely on the type of fish: freshwater fish is cooked for 15-20 minutes (and fish from Siberian rivers 25-30 minutes), sea fish - 8-12 minutes. Digestion of sea fish worsens the quality of fish meat, makes it tough and worsens the taste of the broth itself, which becomes less sweet, less aromatic. You should also pay attention to the fact that the ear will turn out much tastier if it is cooked without a lid, in an open container and over moderate or low heat. An indicator of fish soup readiness is a slight lag of fish meat from the bones, and an indicator of good quality is the transparency of the broth, its delicate aroma, and the bright whiteness of fish meat. The ear should not have a specific fishy smell, which fish soups often have, when cooked, strong boiling of the fish is allowed. They eat fish soup with brown bread or with fish pie, pies stuffed with vyaziga, sago, rice and eggs, onions or fish (pies). Below are modern ordinary fish soup - from river and sea fish, as well as old varieties of Russian fish soup: combined, crucian, tutored, sweet, crayfish. Differences in their preparation are insignificant, but still there. UHA ROYAL (FROM RIVER FISH) Ingredients: 1.5 kg of fish, 1.75 l of water, 2 onions, 0.5 carrots (small), 1 parsley (root and herbs), 1 parsnip root, 2 potatoes, 1 tbsp. a spoonful of dill, 3 bay leaves, 8 black peppercorns, 1 tbsp. a spoonful of tarragon, 2 teaspoons of salt. In salted boiling water, put potatoes cut into quarters, heads and tails of fish, finely chopped onions, chopped carrots and parsley and cook over low heat for 20 minutes, then remove the foam, if desired - strain, then put the bay leaf, pepper, boil for another 5 minutes, increase the heat and lower the cleaned and cut into large pieces (4-5 cm wide) fish into the prepared broth, cook it over moderate heat for 15-17 minutes, not letting it boil too much. At the end, if necessary, add salt, sprinkle with parsley, dill and tarragon, remove from heat, close the lid and let it brew for 7-8 minutes. UHA PRIVATE (FROM SEA FISH) Ingredients: 1.5 kg of fish or 1.25 kg of fillet (approximately 0.5 kg of cod, halibut, sea bass), 1.75 l of water, 2 onions, 0.5 carrots, 3 potatoes, 4 bay leaves, 10-12 black peppercorns, 1 leek, 1 parsley, 2 tbsp. spoons of dill, 4-5 stamens of saffron, 2 teaspoons of salt, 4 slices (circles) of lemon. In salted boiling water, put diced potatoes, chopped carrots and parsley, finely chopped onions, boil for 10-15 minutes over moderate heat until the potatoes are half cooked, then lay all the spices, except for dill and part of the leek, and after 3 minutes - chopped into large pieces fish and continue to cook for another 8 minutes over moderate heat. Salt if necessary. A minute before readiness, add dill, leeks. Let it brew, put a lemon (see previous recipe). COMBINED EAR The composition of the fish part of the fish soup includes river and red fish in a ratio of 2:1 or 1:1. The cooking procedure is the same as for ordinary fish soup. Of the spices, in addition to those used in ordinary river fish soup, you can add saffron and ginger (on the tip of a knife). UHA GUARDED Ingredients: The set of products is the same as for ordinary fish soup. Cooking A guarded ear can be cooked in two ways. 1. Boil the heads, tails, bones from the butchered fish for 20-30 minutes over moderate heat, strain the broth and boil large pieces of fish fillet in it for 5 minutes. Then take out the fish, dip in an egg beaten with 1 teaspoon of flour, lightly fry (bake - hence “baked”) in a pan with butter and again immerse in boiling fish broth for additional cooking for another 3-5 minutes. 2. Put fish, vegetables, spices in a clay pot, pour boiling water over it, close, put in a heated oven over high heat for 15 minutes. When the ear begins to boil, remove from the oven, add 1 tbsp. a spoonful of butter, pour 1-2 well-beaten eggs on top and put in the oven again for 15 minutes - until the eggs are completely baked (sintered). KARASE EAR Cook in the same way as ordinary fish soup from river fish (see above), but instead of potatoes, put 2 tbsp. tablespoons of washed rice First, boil the heads of crucians separately, and then strain the broth and put the crucians themselves into it, without cutting them into pieces. This ear is not salted. PLASTOVY UHA Cook in the same way as ordinary fish soup, but from salted and dried fish, spread lengthwise. Initially, such fish must be scalded with boiling water, in which anise or fennel was boiled. After that, it can be put in the ear, but not 1.5 kg, as for an ordinary fish soup, but 1 kg. UHA SLIGHT Cook in the same way as ordinary fish, but from small fish dried in the sun or from sushchik. You can add dried or fresh mushrooms to it. UHA SWEET Boil like an ordinary river fish soup, but take twice as many carrots (a whole carrot instead of half) and cut it into small cubes. You should also increase the proportion of parsnips, and as additional spices in the broth in a gauze bag, boil for 5-7 minutes (and then remove) 1 teaspoon of anise or fennel seeds. CANCER EAR The fish part of this fish soup includes 2 parts of cancer meat and 1 part of fish meat, preferably pike or other freshwater fish. From this mixture, make a body with the addition of onions, black pepper and 1 tbsp. tablespoons of wheat flour (per 1 kg of fish). Boil the ear from small fresh river fish, which, after boiling, take out, then strain the broth and dip the body into it, with which to fill the cancerous shells first. The laying of vegetables and spices is the same as for ordinary fish soup, with the exception of dill, which must be taken twice as much. KALYA Kalya - common in the XVI-XVII centuries. fish liquid first course. Subsequently, it gradually almost fell into disuse, and in some places it was incorrectly called fish pickle. It is prepared basically in the same way as fish soup, but pickles, cucumber pickle, lemons and lemon juice are added to the kali broth, either individually or combined. A distinctive feature of the calla before was that usually only oily fish, mostly red, was used for it, and caviar was placed in it along with the fish. At present, a good kalja can be prepared from sea fish, traditionally used in the Russian North - for example, from halibut, catfish, which are quite fatty and, moreover, go well with a salty-sour base. As a rule, more spices go into Kalya than into ear. Kalya is thicker than fish soup, the broth in it is sharper and denser in consistency, and its quantity is always less than in the ear. Previously, kalya was considered a festive dish. Ingredients: 1.5 kg of fish, 1.5-1.75 liters of water, 2 pickles, 1 cup of cucumber pickle, 3-4 potatoes, 0.5 lemons, 2 onions, 1 leek, 1 parsley (root and greens), 1 carrot, 10 black peppercorns, 3 bay leaves, 1 tbsp. a spoonful of dill, 5-6 stamens of saffron, 1 tbsp. fresh or 1 teaspoon dry tarragon. Cooking First, cook like fish soup: prepare vegetable broth (see the description of cooking fish soup), then add separately boiled cucumber pickle into it, add diced pickles, and then lower the fish, cut into large pieces. Boil from 8 to 20 minutes depending on the type of fish (see the description of cooking fish soup). Season with spices in the same way and in the same order as the fish soup. In conclusion, put the dill, part of the leek, tarragon, squeeze the lemon juice into the kalya already removed from the fire and let it brew. RASSOLNIKI Rassolnik is a liquid hot first course on a sour-salty cucumber base. This dish finally took shape in Russian cuisine quite late - only in the middle of the 19th century, around the same time the name "pickle" was assigned to it. Meanwhile, the use of cucumber pickle as the basis for making soups has been known since at least the 15th century. The amount of brine, its concentration and ratio with the rest of the liquid, as well as the combination with other main products of the soup (fish, meat, vegetables and cereals) were, however, so different that they gave rise to various dishes with different names: kali, hangovers, saltwort and, finally, pickles. The latter began to be called moderately sour-salty soups only on a cucumber basis - vegetarian or more often with offal; it was customary to understand only slightly acidic fish soups as kali, and more acidic and more concentrated ones stood out in hangovers and saltworts. Since the recipe for pickles was formed rather late, they included potatoes and rice, while the boiled beets that were included in the old pickles were subsequently completely excluded. Modern pickles include pickles, potatoes and other root vegetables of a neutral taste (carrots, turnips, rutabaga), cereals (buckwheat, barley, pearl barley or rice), a large number of spicy vegetables and spicy greens (onions, leeks, celery, parsley, parsnips, dill, tarragon, savory) and some classic spices (bay leaf, allspice and black pepper). As meat, offal is mainly used in pickles - either only beef or calf kidneys, or all offal (stomach, liver, heart, lungs, neck, legs) from poultry (chicken, turkey, duck and goose). In the absence of offal, they are replaced with beef meat - usually a curl, or a shank (knuckle). Grains for pickle are selected in accordance with the meat used in it: pearl barley - in pickle with kidneys and beef, rice - in pickle with chicken and turkey offal, barley - for duck and goose offal, buckwheat and rice - in vegetarian pickle. In the same way, spices are also selected differently for different types of pickles. In order for pickles to have a delicate, slightly acidic and slightly salty taste, they must maintain a balance between the salty part (cucumbers) and neutral absorbers (cereals, potatoes, root crops - 0.5 cups per 1.5 liters of soup). Therefore, pure brine is rarely added to pickles and in small doses - if the cucumbers themselves are not salty enough. In this case, the brine is pre-boiled before pouring into the broth. Like most Russian soups, pickles are whitened with sour cream. MEAT PICKLE Ingredients: 250-300 g of kidneys, 3 pickled cucumbers, 0.5 cups of cucumber pickle, 2-3 potatoes, 1 carrot, 1 onion, 2 tbsp. spoons of pearl barley, 1 tbsp. a spoonful of dill, 1 parsley (root and herbs), 1 celery (root and herbs), 3 bay leaves, 6 black peppercorns, 2 Jamaican (allspice) peppercorns, 100 g sour cream. Cooking Prepare the kidneys. Cut the kidneys from films and fat, soak in water for 6-8 hours, changing the water, boil for 20-30 minutes in boiling water, remove, cut into small slices. Cereal preparation. Rinse the grits with cold water, pour boiling water in a saucepan and put to steam for 30-45 minutes, changing the boiling water. Cucumber preparation. Cut off the skin from the cucumbers, pour 1-1.5 cups of boiling water over it and simmer for 10-15 minutes over low heat, then discard the boiled skin, and lower the pulp of the cucumbers cut lengthwise into 4 parts into the brine, and then across into small slices, simmer for another 10 min. Pickle brew. Prepared kidneys put in 1.5 liters of boiling water, boil for about 30 minutes, add chopped roots (carrots, parsley, celery), prepared cereals, after 10-15 minutes - potatoes, finely chopped onions and cook until potatoes are cooked over moderate heat. Then add the prepared cucumbers, try to see if the broth is salty enough, add brine or salt if necessary, add spices and continue cooking for another 10-15 minutes, after which, making sure that the kidneys are ready, season with spicy herbs and cook for another 3 minutes. Top with sour cream when serving. CHICKEN PICKLE Ingredients: Offal from 2 chickens, 4 pickles, 1 carrot, 1 turnip, 3 tbsp. spoons of rice, 1 onion, 1 leek, 1 parsley (root and herbs), 2 tbsp. spoons of dill, 1 tbsp. tarragon spoon, 1 tbsp. a spoonful of savory greens, 8 black peppercorns, 2 bay leaves, 2 cloves of garlic, 25-30 g of butter. In 1.5 liters of boiling water, put thoroughly washed and cut into small pieces of chicken offal and cook for about 1 hour, then season with roots, rice washed several times and cook until it is half cooked, removing the foam. Then season with finely chopped onion and leek, as well as pepper, bay leaf and cook until rice is ready, add prepared cucumbers (see recipe above), cook for another 5-7 minutes, add spicy greens and cook for 3 minutes, then remove from heat and season with garlic, crushed with oil and salt. VEGETABLE RASSOLNIK Ingredients: 3-4 pickled cucumbers, 1 potato, 1 carrot, 1 turnip, 3 tbsp. spoons of buckwheat or rice groats, 1 parsnip (root and herbs), 2 onions, 1 leek, 1 parsley, 1 celery (root and herbs), 8 black peppercorns, 2 bay leaves, 1 tbsp. a spoonful of dill, 0.5 tbsp. tablespoons of tarragon, 25 g butter, 100 g sour cream. Boil vegetables and cereals in 1.5 liters of boiling water, season with separately prepared cucumbers (see. recipe "Meat pickle") and spicy herbs. SOLYANKI Solyanki - thick spicy soups that combine the components of cabbage soup (cabbage, sour cream) and pickles (pickles, cucumber pickle), with a significantly enhanced sour-salty-spicy base as a result of the addition of seasonings such as olives, capers, tomatoes, lemon , lemon juice, kvass, salted or pickled mushrooms. Sometimes vinegar is also added to hodgepodges, but this coarsens their taste, such a seasoning indicates poor cuisine. There are three types of hodgepodges: meat, fish (with a different set of different types of meat, poultry and fish) and simple (or mushroom). The first two types are prepared respectively in strong meat and fish broth, the latter - in mushroom or vegetable broth. These broths are diluted with cucumber pickle. Solyanka-soups, in contrast to the second-course hodgepodges similar to them, which do not have liquid and are baked in pans, are called liquid hodgepodges. However, there is little liquid in liquid hodgepodges (1/3 less than in soups of other types), and this liquid is concentrated and spicy. The liquid and thick parts of the hodgepodge are prepared completely separately and combined 5-10-15 minutes before serving and not so much for cooking, but for warming up and creating aroma. MEAT SOLYANKA Ingredients: 1.25 l of strong meat or bone broth, 1-2 cups of cucumber pickle, 200 g of boiled beef, 200 g of roast beef or veal, 100 g of ham, 100 g of sausages, 1/4 chicken, 2 pickles, 200-250 g of fresh cabbage (about 1/4 of a small head), 2 tomatoes, 100 g of sour cream, 12 olives, 1-1.5 cups of salted mushrooms, 1-2 tbsp. spoons of capers, 1 onion, 1 tbsp. parsley spoon, 1 tbsp. dill spoon, 2 tbsp. spoons of green onions, 10 black peppercorns, 3 Jamaican (allspice) peppercorns. Preparation 1. Boil cucumber pickle, remove scale. Combine the brine with the meat broth, bring to a boil. 2. Meat, ham, sausages, chicken fillet cut into small cubes. 3. Pour boiling water over salted mushrooms and fresh cabbage, then cut into cubes. 4. Tomatoes, cucumbers and onions cut into small cubes. 5. The products indicated in paragraphs 2, 3, 4, together with spices and sour cream, put in a clay pot, pour boiling broth and put in the oven for 10-15 minutes. In the absence of a pot, put it in an enameled bowl and warm (let it go) over low heat, not letting it boil, also for 10-15 minutes. SOLYANKA FISH TEAM Ingredients: 1.25 l of fish broth, 1 glass of cucumber pickle, 0.5-1 lemon, 500 g of fish fillet, 10-12 crayfish, 250 g of boiled salted pink salmon, chum salmon, 250 g of fresh sturgeon, 2 onions, 2 pickles (or 10-12 gherkins), 2 tomatoes, 2 tbsp. spoons of capers, 12 olives, 1.5 cups of salted mushrooms, 1 carrot (large), 1 parsley (root and herbs), 10 black peppercorns, 2 tbsp. spoons of dill, 1 tbsp. spoon of green onions, 4 bay leaves, 2 tbsp. spoons of sunflower oil. Preparation 1. Combine the fish broth with separately boiled cucumber pickle, put the carrots, parsley cut into strips and boil over low heat. 2. Saute finely chopped onions and tomatoes in oil. Salted mushrooms scalded, cut into cubes. 3. Cucumbers cut into cubes, fresh fish - into pieces and together, with chopped salted fish, crayfish pulp and spices, combine with the products indicated in paragraphs 1 and 2. 4. Put the dishes in the oven or on a slow stove fire for 15 minutes. 5. Before serving, squeeze lemon juice into the hodgepodge (you can cut the lemon into slices - without grains - and crush with a spoon). MUSHROOM SOLYANKA Ingredients: 1.5 liters of water, 6-8 dry porcini mushrooms, 2 cups of salted mushrooms, 12 olives, 2 cups of finely chopped cabbage, 1.5 cups of sauerkraut, 1 carrot, 1 parsley, 2 tbsp. spoons of dill, 0.5 cups of sour cream, 1 celery, 2 onions, 2 tbsp. tablespoons of butter, 2 tomatoes, 3 bay leaves, 10 black peppercorns, 0.5 lemons or 0.5 cups of sour kvass. Preparation 1. Prepare mushroom broth: boil dry mushrooms, take them out when softened, cut into strips, cook again, adding carrots, parsley, celery, cut into strips. 2. Stew fresh and sauerkraut together with tomatoes and onions in oil until soft. 3. Scald salted mushrooms, cut into small pieces. 4. Combine the products indicated in paragraphs 1, 2, 3, add spices and cook for 15 minutes over moderate heat. Season the finished hodgepodge with sour cream and lemon juice. SOUP-Noodles Soup-noodles is a type of soup borrowed by the Russians from the Tatars, but received Russian processing and distribution in Russia. Noodle soup is most often found in three types: chicken noodles, mushroom noodles, milk noodles. The preparation of all three types is extremely simple, it consists of preparing the noodles, boiling the appropriate broth and boiling the noodles in the broth. Noodles for all three types are made according to the same recipe, usually from wheat flour, as well as from a mixture of wheat and buckwheat. Mixed flour noodles go best with mushroom or milk broth. PREPARING Noodles Ingredients: 1 egg, 1.25 cups of wheat flour (of which 0.25 for sprinkling; or 1 cup of wheat, 0.25 cups of buckwheat), 2-4 eggshells of water (depending on the type of flour - buckwheat goes more water), 0.5 tsp. spoons of salt. Knead a stiff dough, let it lie down, wrap it in a napkin for 10 minutes, roll it with a rolling pin or a bottle into a layer as thin as possible (up to 1 mm), roll it into a tube, after rubbing it with flour so that it does not stick together when rolling, and cut across the tube narrow strips (1-2 mm) - noodles; then sprinkle it, let it dry slightly in the air while the broth is cooked. CHICKEN Noodles Ingredients: 1.5-2 liters of chicken broth, wheat flour noodles and 1 egg (see above), 2 tbsp. spoons of dill, 1 tbsp. a spoonful of parsley, 1 onion, 2 bay leaves, 6 peppercorns, 3-5 saffron stamens, 4 garlic cloves. Cooking Boil the chicken, remove it from the broth, let it boil, season with finely chopped onion, pepper, bay leaf, saffron, and pour the noodles into the boiling broth. Cook over moderate heat until the noodles are done. At the end of cooking season with spicy herbs and garlic. MUSHROOM NOODLES Ingredients: 1.5-2 liters of water, noodles (see recipe above), 6 dry porcini mushrooms, 1 celery (root and herbs), 1 onion, 1 carrot, 4-5 garlic cloves, 3 bay leaves, 6 black peppercorns, 100 g sour cream (0.5 cup), 1 tbsp. a spoonful of dill, 1 teaspoon of salt. Put mushrooms in cold salted water and put on fire; when the water boils, remove the mushrooms, cut into strips, put back to boil, adding finely chopped vegetables. When the mushrooms are ready, pour the noodles into the boiling broth, put the pepper, bay leaf and cook until the noodles are cooked over moderate heat. At the end of cooking, season with spicy herbs, garlic and sour cream. DAIRY Noodles Ingredients: 1.25-1.5 liters of milk, 0.5 cups of cream, noodles (see recipe above), 0.5 teaspoons of anise or coriander seeds, 1 teaspoon of salt. Preparation In 2-2.5 liters of boiling salted water, dip anise or coriander seeds in a gauze bag, add noodles and cook until half cooked. Then put it in a colander, put it in boiling milk and cook until tender. At the end of cooking, fill with cream (do not bring to a boil). >
After finally disabling the chameleon mode on my suit, I left the bike next to a suspicious dark alley and trotted off towards the nearest city park. Not the best choice, but I simply need rest, and there will definitely be a spreading tree, in the fork of which a small modest "clone" can spend the night.
At dawn, I slid with difficulty down the trunk of some lopsided giant and smoothed my disheveled hair with my fingers. I just felt disgusting about it. The action of the stimulants ended, weakness rolled in, and even the stomach howled plaintively, asking for something to eat. Given that the last time I dined at the estate, you can understand it. She thoughtfully looked at her bracelet - no one took out a crystal for cashless payments from there. And it’s unlikely that the lord would have been flattered by a couple of hundred loans that I carried with me to pay for all sorts of pleasant little things. Let's check it out! Having quickly reached the entrance to the park, she found a vending machine with all sorts of small things and pressed the bracelet against the payment plate, voicing the order for a couple of energy bars and a can of juice.
With a quiet rustle, the machine dispensed my breakfast. We live!
Having settled down in a small gazebo covered with flowers in the depths of the park, she calmly ate and climbed into the net. We need to plan what to do next. Oddly enough, there will most likely be no problems with money. Thanks to a contract with the Tarians, I had my own account in a galactic bank, where my share of the profits was transferred. Even a small, but constant income from the portal dripped there. Over the past year, I have not spent anything trying to raise money for the operation, so the amount has accumulated worthy. To get access to your finances, it will be enough to come to the bank and go through a full scan. In the same way, by the way, on any planet you can get a copy of documents and exam results.
But what to do next? Getting on some ship is fraught with a hare. Only when I got to know this world better, I realized how unrealistically lucky I was with Daren at one time. It can be seen that fate keeps for something! You can, of course, try to completely officially fly away from the planet on the nearest ship, but it is hard to believe that a lonely ten-year-old child will not attract attention and will not raise questions. However, the same problem will be when trying to rent a hotel room or rent some other accommodation. Hire someone as an escort? No matter how mistaken, there is no one to cover me here. If only one of the acquaintances of "grandfather" Faber will help. But we will leave this option as a last resort.
Whichever way you look - you can't live in the park or, excuse me, in the surrounding forests on grazing. This is not serious.
So, it looks like I'm just looking at the problem from the wrong side. Where is the best place to hide? And the answer is obvious. Among other children! Where can I find them? Yes, in the nearest boarding school! As the new school year begins. This is the perfect way out. Let them be surprised by the child who himself came and brought all the documents, but I think I can portray myself as such an independent and self-sufficient comrade.
The idea is good, especially considering that there are only a few days left before the start of the next school year. But for now, perhaps, there is no need to rush. And you need to consult with your friends. In the meantime, I'm going to the bank, it should be open by now.
Bank branches, to my displeasure, were located on the main streets. At any other time, I would happily stroll through them, admiring the architecture of the Old City or the fantastic skyscrapers of the new districts. But now I really didn't want to draw too much attention to myself. There's just no choice. I think it's time. Sighing, she unbuckled her kaires and tucked her horns into the pouch at her belt. I have long figured out how to remove this jewelry from myself, but I did not see the point in it. It is foolish to deprive yourself of an additional advantage. Without horns, I suddenly felt defenseless and vulnerable. Still no choice. After smoothing her hair and making sure that the twigs and leaves were not tangled there, she went out of the park to the street and sent an order for a taxi. Now I don’t have any special signs left - I cut off my long hair, took off the atypical “kaires”, a simple black jumpsuit did not attract attention, while at the same time covering the slave collar with a high neck. In general, a completely ordinary, unremarkable boy.
Having poured a couple of thousand credits into the crystal on the bracelet, I requested an account statement and rented a small cell. It is foolish to remove the horns from the forehead in order to carry them with you "in your pocket." Let them lie in the bank. Although I parted with them almost with tears in my eyes.
At the hardware store next door, I chose a simple, inexpensive "kires" made of matte black metal, which completely covered the red marks left on my forehead from attaching the stunner horns. Already at the exit, the throat was covered with a fiery streak. Blindly fumbling in my pouch for another portion of the vaccine, I injected the antidote into my neck with trembling hands and tried to leave the main street as quickly as possible. It seems that the body of Lord Al "Kress has already been found. They are quick. Now we need to carefully follow the news. Oh, where is Payne now with his ability to catch the slightest nuances from seemingly very ordinary messages!
Reaching the nearest automatic cafe, I ordered a standard breakfast and sat down at a corner table. Fortunately, it was still too early, so there were hardly any people on the streets. In the cafe, besides me, there was only a tired man in a gray overalls of the city service - obviously just changed from the night shift. A good place to study the collar without being distracted. Using the sia-ten, I tried to scan my neckpiece and felt no response. Energetically, the narrow metallic strip felt… dead? It seems that after injecting the poison, the collar performed its function and turned off. So the people who gave the order are sure that I'm dead. Very well! With a jerk, she pulled off the now completely safe silver "velvet" from her neck, lowered it into the black mouth of the utilizer.
Half an hour later, with the help of a new "kaires" I contacted the portal. "Grandfather" Faber promised to shake the old days and arrange a merry life for the lord's heirs. Nevertheless, insider information about the sudden death of Al "Kress opened up many interesting financial prospects.
Tasha's mentor told me that a certain amount had been transferred to my account for warning about a planned crime on the Graine. And once again assured me that Daren would not suffer.
There were still no messages from Payne - apparently, my father's unexpected "companions" continue to control the virtual. Well, they can be understood - the artificial intelligence that controls the ship could at any moment block the doors in the cabin or, conversely, unlock the gateway. I hope Payne and Darren are okay.
My idea - to hide in one of the local educational institutions - was unexpectedly supported by "grandfather" Faber. As it turned out, he has some acquaintances, and he even sent a couple of students to the Tariu-Loss cadet corps. Too bad I don't age. But he learns, perhaps there is an option for an eleven-year-old child. The misunderstanding was resolved quickly: the corps was accepted after passing the exams for the average minimum. That is standard - in fifteen years.
I proudly turned up my nose and sent my own certificate with the highest scores for review. My interlocutor was sincerely delighted - this solved most of the issues. Now no one will even be surprised that someone is patronizing a smart, but not having special connections, child. So Faber Far-Therin will arrange, and I will be accepted to pass the exams. True, there will be no concessions - everything will have to be handed over for real. He will send the application on my behalf right now, so that today you can start answering the questions of the entrance exams. According to him, it is not worth staying at the hotel, it is better to go straight to the indicated address. You just need to take all the documents with you. Payment and other trifles "grandfather" Faber takes over.
An hour later, I was sitting on a wide stone curb near the closed gates of the cadet corps and, squinting in the sun, I was thinking. So much has happened in the last 24 hours that I didn't have time to react to events. I was about to be tortured. I killed a man. They tried to kill me. I survived. Perhaps only the last point was really important. I survived, but my enemy died! And it's stupid to reflect on this.
Very soon a new, probably no less interesting period of my life will begin. And in just a month, Darren will get to Grain and will definitely contact me. After all, he simply cannot die, but I'm waiting for him! Until then, I will study. I've always liked it...
Notes
1
GlavVred is an abbreviation for the Main Vredina. Ghoul's second affectionate nickname given by his beloved subordinates.
2
A large bright ring with a large gemstone or several (almost the size of the entire phalanx). Usually, besides him, other rings are not worn.
3
Slang term for Law Enforcement Forces. This power structure is similar to the terrestrial Interpol.
4
Glamor - originally a comic, and then accustomed name of the nanofilm used in the Federation instead of an artificial atmosphere. It can contain both a person (used similarly to our spacesuit), and entire asteroids. The nanofilm has a shape memory (like almost any invention of the Tarians) and, having the ability to stretch in any given direction, as a result returns to its previous parameters.
5
In this case, Zhenya and Daren did not understand each other. Darren meant that "cuckolds" are called jealous and cocky spouses, hinting at the rut and spring fights of horned males. And the history of "cuckolds" on Earth came from the Byzantine emperor Andronicus Komnenos (1183-1185), who allowed the husbands of his mistresses to hunt in his menagerie. On the gates of those who had such an advantage, deer antlers were exhibited, for which their owners were dubbed "cuckolds".
