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КАРТОФЕЛЬНАЯ ПОХЛЕБКА с ГРИБАМИ и СВИНЫМИ РЕБРЫШКАМИ в КАЗАНЕ на КОСТРЕ

КАРТОФЕЛЬНАЯ ПОХЛЕБКА с ГРИБАМИ и СВИНЫМИ РЕБРЫШКАМИ в КАЗАНЕ на КОСТРЕ

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Channel: Телеканал «Продвижение»

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Chocolate nut dessert. Easy recipe

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Channel: Кулинарим с Таней

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Вареники, Салат из кальмаров, Суп с перловкой | Вкусно по ГОСТу #10 (2020)

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Channel: Телеканал «Продвижение»

свекольный салат

салат из свеклы

салат

свекла

грибной суп

суп

суп с грибами

грибы

рецепт

рецепты

печенье

печенье персики

пирожное персики

выпечка

пирожное

как приготовить

вкусно по госту

вкусно

телеканал продвижение

телеканал

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2019

свекольный_салат

грибной_суп

печенье_персики

00:00:09

[music]

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tubes with cream these measures

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nuts with condensed milk these Soviet

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desserts probably know everything the

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taste palette of sweets from the USSR was

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much wider,

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remember for example a cake and in the

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most delicate shortcrust pastry with condensed

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milk similar to piers today on the menu

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beetroot salad cheese mushroom soup

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meat with prunes peaches cookies and

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what dishes do you associate with the

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Soviet Union?

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write right now in the comments, don’t

00:00:44

forget to subscribe, click on

00:00:46

the bell so as not to miss new

00:00:48

episodes of the program delicious according to GOST and

00:00:50

be sure to like us

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which variety of beets is considered the best for

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more than half a century, summer residents have known the Egyptian

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flat and knocked out and Of course, not in the country of the

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pyramids, but in the Soviet Union, the variety

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turned out to be highly productive and

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unpretentious; this achievement of

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domestic selection was

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regularly demonstrated at agricultural

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exhibitions; beetroot dishes

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were constantly on the distribution line; it was believed that

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beets help improve

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brain function and the psychological state of a

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person; a large source of macroelements;

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very good for the blood;

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therefore used everywhere made with

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cheese with garlic and mayonnaise we

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will prepare this salad with cheese

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for 2 servings we will need 1 medium

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beet hard cheese

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mayonnaise in garlic and lettuce for

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decoration prepare the beets put in the vegetables

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cold water bring to a boil and then

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cook over low heat until tender

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about an hour and a half now the beets need to be

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cooled and peeled and here’s a little

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trick:

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put them in cold water and they

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clean very well and we do this with our hands

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very quickly,

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chop the grated garlic and cheese and then the

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beets

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[music]

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make a sauce, combine the garlic with mayonnaise and put it in

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a vase garnish with lettuce leaves

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[music]

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place beets and cheese in a salad bowl alternately,

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greasing the layers with mayonnaise,

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the recipe for beet salad with cheese is ready,

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put the beets in cold water and cook

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for an hour and a half over low

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heat, place the boiled beets in cold

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water and peel them, grate the

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garlic and cheese and beets, combine

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mayonnaise with garlic and mix,

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put the ingredients in layers in a salad bowl,

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add mayonnaise,

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garnish with shredded cheese,

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picking mushrooms is not only forest romance,

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but also a sure way to make money in the USSR,

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quiet hunting was put on stream,

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the doors of 18,000 procurement offices were

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open to the population who wanted to sell wild plants

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teams went to training camps, for example,

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cooks sometimes picked mushrooms themselves and

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took them in barrels to the procurement

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office

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from there, processed mushrooms were sent

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to the dining room where they were turned, for example,

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into an excellent soup. Before, there were

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mushrooms, mostly frozen mushrooms.

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The queue, let’s say selectively,

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some enterprises used

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according to sanitary standards for 2 servings we

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will need about 100 grams of mushrooms

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half a liter of mushroom broth or chicken

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broth potatoes half a glass of

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vegetable oil half a large

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onion half a carrot 2

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tablespoons of sour cream and dill as well as salt and

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pepper heat the broth and cut the

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skin off the mushrooms and if there are no forest mushrooms you can take

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champignons why today, how we cook

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with champignons, today these are

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safer mushrooms, the ecological

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situation has changed somewhat, if

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earlier you

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could easily buy mushrooms

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from the local population, now

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it is somewhat dangerous, cut off the mushroom

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stems, chop the onions and carrots,

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fry the onions until translucent, pour the

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carrots into the pan and then the chopped

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mushrooms fry the legs for 5 minutes and the mushroom

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caps are sent immediately

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boil the broth for 10 people

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[music]

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now while we prepare the potatoes

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cut the potatoes into bars pour into

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the broth and cook for about 15 minutes 5

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minutes before readiness add frying the

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soup is ready

00:04:50

[music]

00:04:53

recipe for mushroom soup peel the mushrooms

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peel, separate the stems from the caps,

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heat the broth, add

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mushroom caps to it and cook for 10 minutes,

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add potatoes to the soup and cook for 15

00:05:06

minutes, chop onions and carrots, fry the vegetables,

00:05:09

then add mushroom stems to them and

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fry the mixture for another 5 minutes, add the

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fried mixture to the pan and cook for 5

00:05:17

minutes, serve soup with sour cream

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public catering played a large

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role in the socialist reorganization

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of life in the USSR in the forties of the twentieth

00:05:29

century, a

00:05:31

network of catering enterprises is rapidly developing,

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canteens at factories and

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institutions, canteens for common use,

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home kitchens in the USSR,

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they were considered not as a means of

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leisure,

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but as a way of saving working and

00:05:45

free time, a lot of work was done

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to improve the quality of

00:05:49

service, the menus were constantly updated

00:05:52

and revised, for example, the

00:05:53

same roast meat with

00:05:56

prunes appeared with the new one, there used to be goulash,

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goulash

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began to bother people a little and they began to

00:06:03

cook beef with prunes, the

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dish was expensive because

00:06:07

prunes were in the Soviet Union the product is not

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very cheap priced for 2 servings of meat with

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prunes we will need 300 grams of

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beef a glass of meat broth a little

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vegetable oil 3 tablespoons of

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prunes a tablespoon of tomato paste

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onions tomato and parsley bay

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leaf and peppercorns and universal

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spice for meat salt and ground pepper To

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taste,

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for a side dish, take buckwheat and a

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piece of butter,

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cut the meat into large cubes and

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fry it in vegetable oil until

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golden brown, chop the onion and fry until

00:06:44

translucent, at the same time chop the

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washed prunes and start preparing

00:06:49

the side dish, most often as a side dish we

00:06:52

used buckwheat porridge

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or add fried potatoes

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steam the tomato paste into the meat for a few minutes,

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then put it in a saucepan,

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pour it into it

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and simmer for one hour, half an hour before the

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dish is ready, start cooking the porridge

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[music] a

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glass of buckwheat porridge, we

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bring two glasses of hot water to a boil,

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be sure to rinse the buckwheat

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porridge beforehand fried to

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speed up the cooking process,

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but now at our enterprises the

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buckwheat porridge has already been fried,

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pour the cereal into boiling water and cook for 20

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minutes, add

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sautéed onions and prunes to the already prepared meat

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[music]

00:07:38

warm up for ten to fifteen minutes,

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melt the butter for the porridge and

00:07:43

add pepper to the meat bay leaf and

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spices for three to four minutes so that they

00:07:48

release the aroma, but also remove the bay leaf

00:07:54

when serving, decorate the meat with parsley,

00:07:56

pour oil over the porridge and decorate the dish with

00:07:58

tomato slices

00:08:00

[music]

00:08:03

recipe meat with prunes cut the

00:08:06

beef into cubes and fry until golden

00:08:08

brown and add salt and chop

00:08:10

fry the onion until translucent,

00:08:12

add tomato paste to the meat,

00:08:14

put it in a saucepan and simmer over

00:08:17

low heat for 1 hour, rinse the

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buckwheat and cook in boiling water for 20 minutes,

00:08:22

add sautéed onions and prunes to the finished meat and simmer for

00:08:24

15 minutes, then

00:08:27

add spices and heat and another five

00:08:30

minutes ready decorate the dish with herbs and

00:08:32

tomato slices pour

00:08:35

melted butter over the porridge

00:08:39

and this sweet was on the table of almost

00:08:42

every Soviet housewife peach cookies

00:08:45

culinary historians do not rule out that

00:08:47

the recipe was borrowed from Italian

00:08:49

cuisine where in the 19th century they prepared

00:08:52

ladies' kiss cookies with chocolate filling

00:08:53

soaked in pink liqueur, but our

00:08:56

peaches with condensed milk, colored with beet

00:08:58

juice,

00:08:59

could withstand any competition you

00:09:01

often cooked at home in

00:09:04

enterprises during various banquets there

00:09:08

was very little fruit last, so

00:09:13

peaches complemented the holidays

00:09:16

added rates for making

00:09:19

cookies we will need half a kilogram of

00:09:20

flour 2 cups of sugar

00:09:22

margarine teaspoon soda 2 eggs 2

00:09:25

tablespoons of sour cream a can of boiled

00:09:28

condensed milk jam and colorings are

00:09:30

suitable beetroot and carrot juice or

00:09:33

industrial food coloring

00:09:34

preheat the oven to 200

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degrees and mix all the ingredients

00:09:39

break the eggs and add softened

00:09:42

margarine, not melted but softened,

00:09:44

this will give the product the appropriate

00:09:47

calorie content and dough fighting

00:09:50

and elastic mix margarine with

00:09:52

sugar, add low-fat sour cream

00:09:54

because the fatty sour cream will

00:09:58

melt during the baking process and

00:10:01

the product will turn out drier, sift the

00:10:04

flour so that the peaches turn out fluffy,

00:10:06

add soda and add flour in parts,

00:10:09

knead the elastic dense dough,

00:10:11

leave it for 15-20 minutes and

00:10:14

start cooking from the beginning we

00:10:17

roll out the sausages

00:10:20

prepare the base for the halves round

00:10:24

cylinders you will have put them on a

00:10:28

sheet bake the bases for the cookies for 20-30

00:10:33

minutes

00:10:34

[music]

00:10:39

then take them out and immediately cut out the center

00:10:42

you need to wait for the cookies

00:10:45

to cool completely

00:10:46

otherwise when we cut out the heart the

00:10:48

tanigawa hatches may simply break

00:10:51

the question arises where to use

00:10:53

the middle, the middle was kneaded,

00:10:55

combined with condensed milk and also

00:10:58

used as a filling, and

00:11:02

finally the main decoration,

00:11:05

now you can use food

00:11:06

coloring, but earlier they used

00:11:08

natural ones, I dip the peach in orange

00:11:12

dye

00:11:13

and in order to get a ruddy side, we

00:11:16

let Crimean beets briefly

00:11:19

put the lessons in a vase and leave

00:11:24

for a while so that the dough hardens and the

00:11:26

cookies do not stick cool

00:11:29

cookie recipe peaches mix softened

00:11:31

margarine sugar and eggs add soda flour

00:11:34

and knead the elastic dough leave for

00:11:37

20 minutes form the bases for the cookies bake for

00:11:40

20 minutes at 200 degrees cut out in the

00:11:43

bases

00:11:44

fill the center with condensed milk or

00:11:46

jam, connect the halves, color the

00:11:49

cookies and sprinkle with sugar before serving,

00:11:51

leave the cookies in the vase for 15-20 minutes

00:11:54

so that the dessert absorbs the sugar,

00:11:59

giving a bad lunch is worse than sewing

00:12:02

bad shoes, as Anastas Mikoyan said 85 years ago

00:12:06

at the food

00:12:08

industry The USSR demands that chefs

00:12:11

cook tasty and high-quality food Annas,

00:12:14

we still repeat that it used to be

00:12:16

tastier

00:12:17

[music]

00:12:25

everything

00:12:27

[music]

Description:

Свекольный салат: тот самый рецепт столовых СССР. Грибной суп по ГОСТу от опытного повара. Мясо с черносливом: сытно и оригинально. Печенье «Персики» - вспоминаем забытый советский рецепт. https://www.youtube.com/playlist?list=PLOBW765pMLnWNyM9NGI3WUan9QTgf6fkD - 1 сезон программы! Программа: «Вкусно по ГОСТу» - Выпуск №1. 2 сезон. Автор: Юлия Боброва. Дата выхода: 17 ноября 2019. «Вкусно по ГОСТу» - кулинарный проект телеканала «Продвижение». Вкусная еда по советским рецептам. Самые опытные кулинары со стажем. Приготовление блюд от и до с полезными советами и понятной раскладкой. Факты об общепите СССР + Ностальгия :) Каждую СУББОТУ в 12.00 на телеканале «Продвижение». ПОДПИШИСЬ: ВК - https://vk.com/vkusno_po_gostu YouTube - https://www.youtube.com/channel/UCBBC4PUU5SU9OF_hIyZ7TWQ

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