OLD VILLAGE DISHES: 14 RECIPES FROM GREAT-GRANDMOTHER

Today I want to share with you my collection of ancient village recipes of pre-revolutionary and post-revolutionary times - 1915-1934. On them my great-grandmother, Ekaterina Klementyevna, was also preparing. She retold all of these recipes to my grandmother, but from the words of my grandmother I wrote them down.

 

In those distant years in the village there was absolutely no welfare of civilization, and all the food was cooked on the stove. I tried all the recipes and I can say that not all dishes were repeated. After all, a gas or electric stove is not at all like that.Well, in the country stove everything turned out.

 

 

And yet some recipes can be adapted to modern conditions, which I did. I share them with you!

1. Apple soup with pork

For this dish, the best apples are Antonovka or Bogatyr. Instead of large potatoes, you can use potato "peas" - failed, very small tubers. They can be put in soup entirely or cut along into 2 pieces.

 

 

You will need:

4 servings

• 500 g of pork
• 1 large onion
• 2 potatoes
• 1 large carrot
• 1 "leg" of leeks
• 300 g of apples
• vegetable oil for frying

Preparation:

1. Pork cut into small pieces and fry in vegetable oil.
2. Onions finely chopped and fried separately.
3. Carrots and potatoes are cut figuratively.
4. In the pan, add the fried pork, pour water, add the fried onion and cook for half an hour, then add the potatoes and carrots.
5. Cut apples into small pieces, add leeks, and stew them together in a frying pan for 15 minutes, then add it all to a saucepan. Cook the soup until ready.

2. Borsch with green tomatoes

 

 

You will need:

6 servings

• 1.5 kg of beef (brisket)
• 3 roots of beets
• 1 head of cabbage
• 2 carrots
• 4 medium green tomatoes
• 3 sweet peppers
• 1 large onion
• 2 roots of parsley
• 50 grams of greens lover and basil
• greens of dill and parsley to taste
• Bay leaf
• vegetable oil for frying

Preparation:

1. Put the meat into a saucepan with water and cook.
2. Cabbage shred, parsley cut into slices, pepper and green tomatoes - brusochkami, beets and carrots rub on a coarse grater.
3. We cut the greens finely, and divide the spicy herbs into separate leaves.
4. Beet and carrots lightly fry in a pan. In another pan fry peppers and tomatoes.
5. Meat cook for 1.5 hours, then take out of the broth. In the pan, add all the vegetables, greens and bay leaf and cook for another 30 minutes.
6. Approximately 20 minutes before the meat is ready to cut into small pieces and re-add to a saucepan, and add spicy herbs. Ready borsch is seasoned with sour cream.

3. Bread soup

Delicious "express soup" is best served to the table in ceramic bowls. Bread can be taken not rye, but whole-grain or bran. Or take a piece of bread and some rye crumbs. If desired, 1-2 tablespoons of bread kvass can be added to the prepared soup or dissolved in it a piece of processed cheese.

 

 

You will need:

4 servings

• 400 g of rye bread
• 3 onions
• 50 g of green onion
• 1 egg
• a little cumin or coriander - to taste

Preparation:

1. We cut rye bread in small slices, onions and green onions - with small pieces.
2. We spread the bread and onions in a frying pan and fry together 5 minutes in vegetable oil.
3. After that, put it in a saucepan, pour boiling water, add cumin or coriander (depending on the type of bread used), bring to a boil and pour in the egg.
4. Now we insist 15-20 minutes under the lid.

4. Onion cutlets

These cutlets from a green onion are very tasty both in hot, and in a cold kind.Serve them best with sour cream.

 

 

You will need:

3 servings

• 500 g of green onion
• 3 eggs
• 2 table. spoons of flour
• vegetable oil for frying

Preparation:

1. Green onion finely chopped and slightly mashed by a wooden tolkushkoy.
2. Add flour, mix it with onion, beat off eggs and mix again.
3. The resulting mass is spread out with a tablespoon on a well-heated frying pan in the form of cutlets, fry them from two sides until browning for 5-7 minutes.

5. "Rich" porridge

Be sure to add a little porridge porridge in the porridge: it will give her a unique flavor.

 

 

You will need:

3 servings

• 300 g of pearl barley
• 2 medium bulbs
• 2 large carrots
• 200 g of boiled mushrooms
• 100 g of hazelnuts
• 3 tablespoons pumpkin seeds
• vegetable oil for refueling
• salt to taste

Preparation:

1. We cut onions rings, carrots - straws.
2. At the bottom of the gusjatnitsa we pour 60 g of vegetable oil, we put onions and carrots, we extinguish 10 minutes under a cover.
3. Then lay out on top a layer of pearl barley, nuts and seeds, and then again a layer of pearl barley. Carefully pour water just above the level of cereals, salt, cover and put on the stew for 1.5 hours.
4. 15 minutes before the readiness, add chopped boiled mushrooms (if they are small, they can not be cut), stir, cook porridge, and then remove from heat and leave to forestall for 15 minutes. After that, season with vegetable oil to taste.

"Rich" porridge can be sweet. In this case, instead of mushrooms, use a mixture of any dried fruits and increase the number of nuts and seeds.

6. Pair of calico (rutabaga) with viburnum

Porukva with kalina can be served on a table in a pot, or it can be spread out on plates or ceramic bowls. If you decide to cook this dish in the oven in the country, it's good to cover the pot with clay so that there are no cracks.

 

 

You will need:

3 servings

• 500 g of rutabaga
• 100 g of honey
• 200 g rye bread with malt
• 150 g of calendula berries
• coriander to taste
• a few mint leaves

Preparation:

1. Cook the broth cubes and grate them on a coarse grater.
2. Malt bread crumble and lightly dry in a frying pan.
3. In the ceramic pot, put the rutabaga, bread, honey, coriander, berries of viburnum, mint and mix well.
4. Put the pot into the oven and bake for 15 minutes at 200 ° C.
5. Then turn off the cooker, but do not remove the pot, and hold it there for another 15 minutes, so that all components are well steamed at a falling temperature.

Before serving, decorate the dish with mint leaves.

7. Salad of cucumber and blackcurrant leaves

 

 

You will need:

2 servings

• 7-8 small cucumbers
• 200 g of herbs and 2 dill umbrellas
• 8 young leaves of black currant
• 4 cloves of garlic
• 400 g sour cream

Preparation:

1. Cut the cucumbers into cubes.
2. Garlic is pulverized in the press.
3. Mix cucumbers and garlic with finely chopped currant leaves, herbs and dill umbrellas and season with sour cream.

8. Potato pie with dried carrots

For such a pie, it is possible to prepare dried carrots for the future from the autumn: in the old days it was prepared not with fresh, namely with dried carrots.

 

 

You will need:

4 servings

• 600 g of potatoes
• 2 table. spoons of flour
• 1 table. a spoonful of sugar
• 1 teaspoonful. spoon of salt
• 700 g carrots
• 2 table. tablespoons vegetable oil

Preparation:

1. Potatoes are boiled in a uniform, peeled and crushed in a large bowl, until it begins to "stretch". For a long time, about 20 minutes, we piss off. Why so long?Because only then the potatoes will begin to "stretch" like a dough, or else it will crumble.
2. Carrots cook, cut into circles or figuratively, put them on a baking sheet and dry in the oven for about 20 minutes.
3. Add the flour to the potatoes, knead and the resulting dough is rolled into the layer.
4. We transfer it to a greased baking sheet or cast-iron frying pan and we form the hands of the "board" of the future pie.
5. Carrots are oiled with vegetable oil, add sugar and spread this stuffing on a potato "dough".
6. Put the cake in the oven and bake for 40 minutes at 180-200 ° C.

9. Homemade bread on maple leaves

Maple leaves for cooking this bread can also be harvested for future use. To do this, select the most beautiful and dry them. And then, before making bread, they are simply given up with boiling water.

 

 

You will need:

• 500 g of wheat flour (or 400 g of flour and 100 g of bran)
• 80 g yeast
• 1 teaspoonful. spoon of salt
• 2 table. tablespoons vegetable oil
• large maple leaves according to the number of loaves of bread

Preparation:

1. We sift the flour. Yeast is bred in warm water and filtered through a sieve. In the flour gradually pour boiled water, add the vegetable oil, yeast solution and knead the dough.
2. We put the dough in a warm place for 4-5 hours. After that, we cheat and let go again.
3. Maple leaves are washed and dried on a towel, then laid out on a baking sheet.Hands form small round loaves, put each of them on a sheet, and then put a baking tray with buns in a well-heated oven. Bake for 45 minutes at 250 ° C.

Serve the delicious bread directly on the maple leaves instead of plates. If you have a stove in the dacha, bake bread, spreading the leaves directly on the stove.

10. Pea jelly

Before you submit to the table, turn over the bowls and transfer the kissel into the ceramic plates. Garnish with greens and onion rings. Eat a pea jelly cold with salt and vegetable oil.

 

 

You will need:

3 servings

• 500 g of dry yellow peas
• salt to taste
• vegetable oil to taste

Preparation:

1. Dry peas are ground into flour using a coffee grinder.
2. The resulting flour is poured in a thin trickle into boiling salted water, stirring constantly.
3. After obtaining a sufficiently viscous mass, pour it over small bowls and cool.

"Kettle" jelly should be long enough, the signal of readiness - "quality" of pea mass, it should become very viscous. Long cooking will do without starch. If you want to cook the dish very quickly, add 1 table. a spoonful of starch.

11. Milk casserole

This casserole can be cooked in small bowls or small molds. If you want sweet, then add 2 table. spoons of sugar and serve the casserole with any jam.

 

 

You will need:

• 1.3 liters of milk (but not "long-playing")
• 5 eggs
• salt to taste

Preparation:

1. Milk and eggs thoroughly and for a long time beat with a mixer and salt.
2. Then the mixture is poured into a ceramic or in a heat-resistant glass mold with high beads. The form is put in the oven or in a well-heated furnace in the country.
3. Bake to a crispy crust for about 15-20 minutes (depending on the type of hearth).

Milk casserole is eaten with spoons, if desired, add butter or melted butter.

12. Pancakes with potatoes

Cottage cheese for this dish must be prepared by hand: the store does not fit .

 

 

You will need:

6 servings