William Pokhlebkin recipes. William Pokhlebkin. recipes for our lives. Buckwheat-wheat pancakes: recipe

Once upon a time, the father of the famous Soviet culinary specialist William Pokhlebkin changed his surname Mikhailov to the “edible” one - Pokhlebkin. New option turned out to be exceptionally successful for his son, a historian who gained worldwide fame due to his serious passion for gastronomy.

William went through the entire Second world war, studied at the Faculty of International Relations of MGIMO, seriously studied history, paying special attention to Scandinavia. But all this time, a scientist with a non-Soviet name William August paid attention to ... food. His first book was a volume devoted to tea, then there was an amazing, dozens of times reprinted History of Russian Vodka. There were "Kashi", "Spices", "Rice" and even "Soya". But the most interesting thing is not the topics, but the way they are developed. The scientist approached FOOD BOOKS not as a collection of recipes, but as an attempt to preserve and strengthen national identity, no more, no less. After all, food is not just something that fills the stomach, it is a memory of the past, to some extent it is ourselves.

“Any food,” wrote the cook and cuisine researcher, “is good if it is historically and nationally determined.” It is not for nothing that one of the merits of William Pokhlebkin is the restoration of the recipe for an old Russian dish - kundums, that is, lean dumplings. That is why in the names of his recipes there are so often words inside which there is something familiar to us, but as if forgotten: fried egg, botvinya, repecha, Sbiten ... Pokhlebkin paid attention not only to Russian cuisine. He prepared and described a huge number of Moldovan, Georgian, Ukrainian and many other dishes.

For you - 5 branded recipes by William August Pokhlebkin, scientist and culinary specialist!

Recipe for Kostroma porridge from barley groats with thyme.

What do you need:

• 1.5 cups barley groats
• 0.5 cup peas
• 1 bulb
• 2 tbsp. thyme spoons
• 3 art. butter spoons
• 1 teaspoon salt
• 2 liters of water

How to cook Kostroma porridge from William Pokhlebkin:

1. Rinse barley groats and boil in salted water for 15-20 minutes. Remove foam constantly.
2. Peas, which must be soaked in advance and boiled until half cooked, add to barley groats. Throw a finely chopped onion there. Cook until fully cooked.
3. Season with oil, thyme, stir and cook for another 5 minutes.
4. Kostroma porridge from William Pokhlebkin is ready.

Bon appetit!

Moussaka is a Moldavian dish consisting of vegetables and meat in half. The peculiarity of Moldavian moussaka is that all products are laid at the same time and stewed together for no more than one hour.

Moldavian moussaka recipe with minced lamb.

What do you need:

• 2 onions
• 2-3 eggplant
• 5-6 tomatoes
• 5 potatoes
• 3 zucchini
• 3 garlic cloves
• Dill and parsley greens
• Black pepper, salt to taste
• Vegetable oil to taste

For minced meat:

• 500 g lamb
• 2 onions
• 1 potato
• 1 small carrot
• 0.5 cup sour cream
• 1 egg

How to cook Moldovan moussaka from William Pokhlebkin:

1. Cut all vegetables into circles about 0.5 cm thick.
2. Grease the bottom of the pan with oil and put a layer of eggplant, a layer of onion, a layer of tomatoes, a layer of zucchini and so on. Put the minced meat in the middle and cover again with layers: eggplants, onions, tomatoes and so on.
3. To prepare the minced meat, pass the lamb through a meat grinder along with onions, carrots and raw potatoes. Salt, pepper, lightly fry in vegetable oil and mix with egg and sour cream.
4. Do not forget to flavor it with spices and salt every two layers of moussaka.
5. Put in the oven, cook at a temperature of 180 degrees for 1 hour.
6. Moldovan moussaka from William Pokhlebkin is ready.

Bon appetit!

Plachinta - Moldavian pie made from unleavened dough with cottage cheese, cheese or potatoes.

Recipe for placinta with cheese and potatoes.

What do you need:

For test:

• 500 g flour
• 1 glass warm water
• 1 teaspoon salt
• 3 art. spoons of sunflower oil

For filling:

• 1 glass of cheese
• 5 potatoes
• 1 bulb
• 1 egg
• 3 art. tablespoons of vegetable oil
• Pinch of red pepper

How to cook placinta with cheese from William Pokhlebkin:

1. Knead the dough, carefully combining all the components. If it's too steep, add a little more water. Knead the dough very well and leave for 10 minutes in a warm place, covered with a warm towel.
2. Divide the dough into equal pieces the size of a large egg. Roll out each piece thinly. Leave for a few minutes.
3. Prepare the filling. Boil potatoes, mash. Onion cut and fry. Beat in the egg and mix. Mix all ingredients, add cheese.
4. Put the filling on each piece of rolled dough and close without pinching the edges.
5. Put the placinta on a baking sheet, grease with oil and bake in the oven over moderate heat for 20 minutes.
6. Plachinta with cheese from William Pokhlebkin is ready.

Bon appetit!

Recipe for stewed turkey with rice and raisins.

What do you need:

• 1 medium turkey
• 1 cup rice
• 0.5 cup pitted raisins
• 2 eggs
• 3 art. butter spoons
• 1 teaspoon ground ginger
• 1 bulb
• 1 carrot
• bunch of parsley
• 3-4 bay leaves
• 5-6 black peppercorns
• Salt to taste

How to cook a turkey stew with rice from William Pokhlebkin:

1. Singe the turkey, rinse and rub the inside with ginger.
2. At this time, boil the rice until half cooked. Mix with soaked raisins and eggs. Add butter and stir.
3. Stuff the turkey with rice, put in a saucepan with a thick bottom, overlay with chopped vegetables, spices. Pour 0.5 cups of boiling water. Cover and simmer over low heat for 1.5 hours.
4. After that, remove the lid and put the turkey in the oven for 15 minutes to brown a little.
5. Turkey stewed with rice from William Pokhlebkin is ready.

Bon appetit!

Kundyums with mushrooms from William Pokhlebkin

Kundyumy is an old Russian dish similar to dumplings stuffed with mushrooms. Kundums are not boiled immediately, they are first baked and then simmered in the oven.

Recipe for kundyums with porcini mushrooms and buckwheat porridge.

What do you need:

For test:

• 2 cups of flour
• 0.75 cups of boiling water
• 4 tbsp. tablespoons of vegetable oil

For broth: 20 dry porcini mushrooms

Bon appetit!

You are holding a unique book in your hands. She will become an indispensable adviser for anyone who wants to enrich their table with the most popular dishes, as well as learn how to cook not only according to the usual and boring recipes, but with the knowledge of cooking and even creatively.

The author of this wonderful book, William Vasilyevich Pokhlebkin, is no longer with us - he tragically died in March 2000. The murder of the writer was a real shock for the whole of Russia - after all, it is difficult to find a person who would not have heard about Pokhlebkin's wonderful culinary recipes or did not use his wise advice. Now gourmets have only his cookbooks left. This edition is an invaluable gift from the Master to admirers of his talent, because it contains all of his theoretical and practical culinary works.

Not everyone knows that V.V. Pokhlebkin by profession and education is an international historian, specialist in foreign policy countries of Central and Northern Europe. In 1949 he graduated from the Moscow State Institute of International Relations of the USSR Ministry of Foreign Affairs, in 1956-1961 he was the editor-in-chief of the international periodical Scandinavian Collection (Tartu, Estonia), since 1962 he collaborated with the Scandinavian magazine (London, Norwich), and in 1957-1967 For many years he worked as a senior lecturer at MGIMO and the Higher Diplomatic School of the USSR Ministry of Foreign Affairs, the historical and philological faculties of Moscow State University.

It would seem that history and cooking are incompatible things. However, a talented person is always talented in many ways, in any case, the colossal experience of Pokhlebkin as an international specialist formed the basis of his famous books on the national cuisines of the world.

Over the past three decades, V.V. Pokhlebkin remained an unsurpassed specialist in the theory, history and practice of culinary arts.

The book "Secrets of Good Cuisine", which opens our edition, was first published in 1979, in the "Eureka" series. This is a popular presentation of the main issues of the practice of culinary arts, where the technologies of all existing culinary processes, their significance and role in cooking are described in an accessible language for non-professionals. She introduces the reader to the world of culinary art, talking in a popular way about the meaning and features of the culinary craft.

The book immediately became an unusual phenomenon, as readers were already disillusioned with cookbooks that included descriptions of standard boring tricks and recipes. "Secrets of a good kitchen" turned the hackneyed idea of ​​​​cooking as an exclusively female occupation that does not require precise knowledge of theory. The book opens up the prospect for any literate person to learn how to work professionally, of course, with an interested and conscientious attitude to cook's work.

The book still enjoys unprecedented popularity, and not only in Russia. She has been translated into national languages republics, where they traditionally attached great importance to the preparation of delicious food and its quality. In 1982 it was published in Riga in Latvian, twice (1982 and 1987) it was published in Vilnius in Lithuanian, in 1990 in Moldavian in Chisinau. In total, this work has withstood thirteen editions in twenty years.

"Entertaining Cooking", continuing the "Secrets of Good Cooking", was released a little later, in 1983. Here, special attention is paid to the more prosaic, but extremely important handicraft side of cooking. The book tells about the types of hearths (furnaces, heating devices), about the impact different types fire on the taste of products, on kitchen utensils and tools. "Entertaining Cooking" was also translated into Lithuanian, a total of six editions.

The books “Spices, flavors and food colors” and “All about spices and seasonings”, as the author believed, will help make our culinary world bright and colorful, full of taste and aroma. Note that the work of V.V. Pokhlebkin about spices gained international fame and was published five times in Leipzig in German.

The book “National Cuisines of Our Peoples” became just as popular, which included recipes for national dishes of the peoples of Russia and the Near Abroad, indicating the original, historically established technologies for their preparation. It gives a fairly complete picture of the culinary skills of nations, ethnic groups that have their own, pronounced national cuisine.

This research was conducted for ten years both in the archives and in the field, in various regions. Perhaps that is why it aroused such serious interest among professional cooks in many foreign countries and was highly appreciated by them as a practical cookbook. On the initiative of the author's foreign colleagues, the book was translated into Finnish, English, German, Croatian, Portuguese and Hungarian.

The sequel is the book "On Foreign Cuisines", which includes basic recipes for Chinese, Scottish and Finnish cuisine. The ethnographic approach taken by the author to the culinary heritage of nations helped to restore, restore the overall picture of culinary creativity, freeing it from unnecessary layers, and individual dishes from restaurant distortions allowed by ignorance or ignorance.

No less interesting is the continuation of "My Kitchen" - "My Menu". Here V.V. Pokhlebkin shares his own cooking secrets. The book consists of a commented list of those dishes of world cuisine that the author especially loved and prepared for himself personally only at special, solemn moments.

The collection ends with Pokhlebkin's famous "Culinary Dictionary", written in the late 80s. This book is designed to answer all the current questions of both a professional and an amateur, including a range of international (French, Latin, Greek, German, Chinese and others) terms, concepts, dishes and methods of their preparation that have developed over the entire rich thousand-year history of world culinary practice. The dictionary creates a complete picture of the world culinary arts, where the usual Russian, Ukrainian, Tatar and other national dishes take a worthy place. The dictionary gives brief description all the terms and products mentioned (and not mentioned) in the book and greatly facilitates the use of the publication.

Collection of works by V.V. Pokhlebkina on culinary skills combines both purely practical material for studying culinary arts and various information on the history of culinary arts in Russia and other countries (Finland, Scotland, the Scandinavian countries, China), so the publication is of interest to the widest range of readers - from experienced chefs to young housewives.

William Vasilievich himself said that the purpose of his books is to help "acquire the skills to create such food, such food, without which our life would be boring, bleak, uninspired and at the same time devoid of something of our own, individual." Good luck to you!

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 before the start of the next school year only a few days left. 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. Quickly they. 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 examine 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 good! 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 is to hide in one of the local educational institutions- unexpectedly supported "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 for review my own certificate with top marks. 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 an application on my behalf right now, so you can start answering questions today 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 gate cadet corps and, squinting at the sun, meditated. 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

Large bright ring with a large precious stone 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".

YSHTYKMA. A dish of the Caspian Turkmens from waterfowl - wild ducks, geese, geese, pintails, common only in a small region of the Southern Caspian among one of the Turkmen tribes - Ogurdzhalins.

It is a stewed stuffed bird; in terms of taste it is at the level of world culinary standards; is one of the best dishes of the Turkmen national cuisine.

Filling consists of onions (4 onions), apricots (1.5 cups), raisins (2 tablespoons), pomegranate or lemon juice (1-2 tablespoons), garlic, pepper, azhgon (zira).

Vegetables and dried fruits are fried in sesame oil, spices and juices are added to them, and the filling is left to cool completely for 10 minutes. The bird, cleaned and singed (as usual), is wiped thoroughly dry, and then rubbed inside sparingly with salt. After that, the filling is stuffed tightly, the carcass is sewn up and fried in sesame oil (cooking takes place on a slow stove fire in a thick-walled cast-iron cauldron). 20 minutes after frying, 1-1/2 cups of boiling water is poured into the cauldron, and the stewing continues over low heat. At the same time, the same spices are added to the resulting sauce when stewing the bird as in the filling, and the bird is constantly turned over and poured over with this hot sauce. When the water has almost evaporated, the bird is transferred to another dish. Put the rest of the filling into the oil remaining in the cauldron after stewing, then a glass of rice (previously washed and soaked in boiling water for 40 minutes), pour another glass of boiling water and, without stirring, bring the rice to readiness over low heat under a lid, until the water has completely evaporated . At the same time, the rice is salted and tinted with saffron. As soon as the rice is ready, they rake it up and put the bird breast down in a cauldron, cover it with rice and let it sweat over low heat for 10 minutes, and then leave it under the lid for another 10 minutes without fire.

When serving the bird is cut into portions, and the rice and the filling are garnished, without mixing, on opposite sides of the plate (they will be different in color: rice is golden yellow, the filling is brownish and mottled). Yshtykma is well adapted to the urban kitchen, so it can become a restaurant dish, in which the main thing is to maintain a single standard.

Indispensable condition: sesame oil for frying (about 1 cup per bird) It not only gives a characteristic national taste to the dish, but also plays the role of a neutralizer and absorber of the specific smell of fresh waterfowl in combination with rice and apricots. This smell, noticeable in other traditional hunting dishes of Russian and European cuisine, completely disappears in yshtykma, which is its great advantage.

EZGEY. Buryat cheese. Made from whole milk m O l O Ziv O m(cm.). 3-4 liters of colostrum are poured into a bucket of boiling milk (12 l) and the mixture is continued to boil until a clot is formed, which is drained and lightly pressed between two boards. With a high fat content of milk (6-7%), for the manufacture of esgea, a proportion with colostrum of 2: 1 is more preferable, that is, for 8 liters of milk - 4 liters of colostrum.

ECLAIR(from fr. eclair- shine, i.e. a hint of the shiny surface of cakes covered with icing). A common type of choux pastry cake, oblong closed shape, filled with cream (sweet or sometimes salty) and covered with icing (chocolate) or couverture. Relatively well stored, as a result of which it serves as a standard cake for mass sale. However, both the eclair dough itself and its filling are very often falsified: they are made from confectionery leftovers, crumbs and low-grade raw materials - margarine and skimmed milk, instead of butter and cream, put according to the classic recipe.

The recipe for a real (French) eclair is as follows.

Dough . 250 ml water, 50 g butter, 150 g flour,

4 eggs, a pinch of salt, oil for greasing and flour for

dusting.

Filling . 375 ml milk, 30 g baby food powder (milk powder), 65 g sugar, 75 g butter, 200 ml cream, 100 g couverture or chocolate for glazing, 3 tbsp. spoons of lemon juice, 1 sachet of vanilla sugar, a pinch of salt.

Cooking .

1. Make choux pastry. Boil water, oil, salt, remove from heat and add flour; stir it thoroughly. Put the pan back on the fire and stir continuously until a dough clot forms. Then transfer the dough into a deep porcelain dish and mix in the beaten eggs one at a time, without letting the dough cool down (that is, without interruption). Fill a pastry bag or syringe with the resulting dough and squeeze strips (3 cm wide and 10 cm long) on ​​a greased and floured sheet, trying to place them at a distance of at least 5 cm from each other. Bake in the oven on the middle shelf at a temperature of 220 °C 25 minutes. Preheat the oven.

2. Prepare the filling - cream. Dilute baby food powder in four tablespoons of milk; boil the rest of the milk and stir in the dissolved mixture; bring to a boil again. Remove the pan from the heat, add vanilla powder, lemon juice; beat the butter with a whisk and add it to the cream. Whip the cream with a mixer and refrigerate. Stir the cream all the time, not allowing it to become covered with a film. When the cream has cooled, mix it evenly with whipped cream.

3. Preparation of eclairs. Let the baked eclairs-blanks cool down, cut off each eclair from the end with a sharp knife. Use a syringe to inject the creamy mixture inside. icing(see) coat each eclair-blank on top, let it harden. You should get 24-25 cakes.

The production of eclair lends itself perfectly to mechanization, since it is all based on mixing and extrusion processes, extremely inconvenient and tedious when made by hand, but primitive and easy to use machines.

ECONOMIC. An adjective used in Russian pre-revolutionary cuisine of the second half of XIX V. and in cookbooks published at that time to refer to various kinds of dishes prepared from food leftovers from other dishes or from cheaper low-quality raw materials. So, for example, there were economic soups(from bones, leftovers, trimmings of meat and fat, going to other dishes), economic salads and vinaigrettes, economic biscuits(from confectionery crumbs, fastened with the remains of various creams), etc. "Economic" dishes were usually intended for servants, soldiers, and beggars. Their characteristic feature there was not only low-quality or residual raw materials, but also the secondary digestion of this raw material and flavoring it with additional salt and seasonings (onions, garlic, bay leaves) in order to create a general taste of its heterogeneous parts.

EXTRACTS. Extracts, concentrates. In cooking, this name sometimes includes a variety of products obtained in different ways and with different properties. In the 19th century extracts were inclined to call any concentrate of nutrients: this is how meat extracts were made at home and in the factory (both dried and powdered meat concentrates and bouillon cubes), extracts of fruit and berry juices (also of different origin - from extracts to evaporated concentrates such as bekmesov(cm.)). In the XX century. they began to distinguish between concentrates, condensates (for example, condensed milk) from extracts proper - products obtained through the operation of extraction, that is, due to "extraction" from a solid organic body soluble(or extractable) substances. Extracts are obtained in special apparatus, where one or another crushed food raw material is exposed to a certain solvent (water, alcohol, ether) and subsequent sublimation, condensation and drying.

William Pokhlebkin became famous not only as a scientist and specialist in international relations, but also as a culinary researcher. William Pokhlebkin became the most famous gastronomic historian in Russia. He wrote more than one cookbook; according to his recipes of Russian cuisine, people still learn how to cook. Woman's Day has collected the most famous dishes of William Pokhlebkin.

Shchi rich (full): recipe

Ingredients:

750 g of beef, 500-750 g or 1 half-liter can of sauerkraut, 4-5 dry porcini mushrooms, 0.5 cups of salted mushrooms, 1 carrot, 1 large potato, 1 turnip, 2 onions, 1 celery root and greens, 1 root and parsley, 1 tbsp. a spoonful of dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. l. butter or ghee, 1 tbsp. l. cream, 100 g sour cream, 8 black peppercorns, 1 tsp. marjoram or dry angelica (dawn).

Put the beef together with the onion and half of the roots (carrots, parsley, celery) in cold water and boil for 2 hours. After 1-1.5 hours after the start of cooking, salt, then strain the broth, discard the roots.

Put sauerkraut in a clay pot, pour 0.5 liters of boiling water, add butter, close, put in a moderately heated oven. When the cabbage begins to soften, remove it and combine with strained broth and beef.

Mushrooms and a potato cut into four parts put in an enameled saucepan, pour 2 glasses cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and lower into the mushroom broth to cook. After the mushrooms and potatoes are ready, combine with the meat broth.

To the combined broths and cabbage, add finely chopped onion, 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.

Studen: recipe

Ingredients:

1 head (veal or pork), 4 legs (veal or pork), 1 carrot, 1 parsley (root), 5 Jamaican (allspice) peppercorns, 10 black peppercorns, 5 bay leaves, 1-2 onions, 1 head garlic , for 1 kg of meat - 1 liter of water.

Singe the legs and head, clean, cut into equal pieces, pour water and cook for 6 to 8 hours on very low heat, without boiling, so that the volume of water is reduced by half. 1–1.5 hours before the end of cooking, add onions, carrots, parsley, 20 minutes before cooking. - pepper, bay leaf; salt a little. Then take out the meat, separate from the bones, cut into small pieces, transfer to a separate bowl, mix with finely chopped garlic and a small amount of ground black pepper. Boil the broth with the remaining bones for another half an hour or an hour (so that its volume does not exceed 1 liter), add salt, strain and pour over the boiled prepared meat. Get cold for 3-4 hours.

Gelatin is not used, since young meat (veal, pig, pork) contains a sufficient amount of sticky substances.

Serve the jelly with horseradish, mustard, crushed garlic and sour cream.

Roast: recipe

Ingredients:

2-2.5 kg plump beef (thick edge), 1 carrot, 2 onions, 1 parsley or celery, 6-8 black peppercorns, 3-4 bay leaves, 2 tsp. ginger, 0.5 cups of sour cream, 1 tsp. salt, 1-1.5 cups of kvass.

Wash the beef, remove films, bones, cut off the fat from it, cut it into small pieces, put it on a preheated frying pan or baking sheet, melt, calcine, fry the whole piece of beef in it so that it becomes covered with a crust, sprinkling with finely chopped carrots, onions, parsley and crushed spices, then place in the oven, water every 10 minutes. little by little kvass, turning all the time. Fry for about 1–1.5 hours. For 5–7 minutes. until the end of frying, collect all the juice in a cup, add 0.25 cups of cold boiled water to it, refrigerate. When the juice has cooled, remove the layer of fat from the surface, heat the juice, strain, add sour cream. Serve as a dipping sauce. Remove the cooked beef from the oven, salt, let it cool slightly (15 minutes), then cut across the fibers into pieces, pour over hot meat juice and serve.

Roasts are not served cold or reheated. Garnish can be fried potatoes, boiled or stewed carrots, turnips, rutabaga, fried or stewed mushrooms.

Pike in sour cream: recipe

Ingredients:

1–1.5 kg pike, 1–2 tbsp. l. sunflower oil, 300–450 g sour cream, 1–2 tsp. ground black pepper, 1 lemon (juice and zest), 1 pinch of nutmeg.

Fish with a specific odor (for example, pike, some types of sea fish) require special processing and preparation methods.

Peel the pike, rub it with pepper inside and out, pour over with oil and put the whole in a deep frying pan on a ceramic stand (you can use a saucer) and open it in the oven for 7-10 minutes to make the fish brown. Then transfer to a tighter bowl, pour sour cream, half covering the pike with it, close the lid and put in the oven on low heat for 45–60 minutes. Put the finished fish on a dish, pour over lemon juice, and heat the resulting gravy on the stove until thickened, salt, season with grated nutmeg and zest and serve separately to the fish in a gravy boat or pour over the fish with it.

Fried mushrooms: recipe

Ingredients:

4 cups peeled mushrooms (various), 100–150 g sunflower oil, 2 onions, 1 tbsp. l. dill, 2 tbsp. l. parsley, 0.5 cup sour cream, 0.5 tsp. ground black pepper.

Peel the mushrooms, rinse, cut into strips, put in a preheated dry frying pan, cover with a lid and fry over medium heat until the juice released by the mushrooms boils away almost completely; then salt, add finely chopped onion, add oil, mix and continue to fry over moderate heat until a brownish color is formed, about 20 minutes. After that, pepper, sprinkle with finely chopped dill and parsley, mix, fry for 2-3 minutes, add sour cream and bring it to a boil.

In the mushroom season, it is important to know how to cook mushrooms for future use.

Oatmeal porridge: recipe

Ingredients:

2 cups of Hercules oatmeal, 0.75 liters of water, 0.5 liters of milk, 2 tsp. salt, 3 tbsp. l. butter.

Pour the grits with water and cook over low heat until the water boils and thickens completely, then add hot milk in two steps and, continuing to stir, cook until thickened, season with salt. Season the finished porridge with oil.

Cabbage Pie: Recipe

Yeast puff pastry

Ingredients:

600 g flour, 1.25–1.5 cups milk (1.25 for sweet pie), 125 g butter, 25–30 g yeast, 1–2 yolks (2 yolks for sweet pie), 1.5 tsp. l. salt.

In the case of using this dough for sweet pies, add to it: 1 tbsp. l. sugar 1 tsp lemon zest, star anise, cinnamon or cardamom (depending on the filling: for nut, poppy - cardamom, for apple - cinnamon, for cherry - star anise, for currant, strawberry - zest).

Knead flour, milk, yeast, yolks, salt and 25 g of butter into a dough, knead thoroughly and let rise at cool room temperature. Knead the risen dough, roll it into a layer about 1 cm thick, grease with a thin layer of butter, fold it in four, then put it for 10 minutes. to the cold. Then roll out again and brush with oil, folding the layers and repeating this operation three times, then let the dough rise in a cold place. After that, without dying, cut the dough for the pie.

Cabbage stuffing

You can prepare the filling from both fresh and stewed cabbage.

Chop fresh cabbage, salt, let stand for about 1 hour, squeeze the juice slightly, add butter and finely chopped hard-boiled eggs and immediately use for the filling.

Chop fresh cabbage, put in a saucepan under the lid, simmer over low heat until it becomes soft, then add sunflower oil, increase the heat, fry the cabbage lightly so that it remains light, add onion, parsley and black ground pepper, mix with hard-boiled chopped eggs.

Buckwheat-wheat pancakes: recipe

Ingredients:

3.5 cups of buckwheat flour, 1.5 cups of wheat flour, 2.5 cups of warm water, 2 cups of boiling milk, 25 g of yeast, 25 g of butter, 2 eggs, 1 tsp. sugar, 1 tsp salt, 0.5 cups melted butter.

Dissolve the yeast in water, add all the wheat flour and an equal volume of buckwheat flour, let it rise. Pour the remaining buckwheat flour, let it rise again. Brew the dough with hot milk, cool, put sugar, salt, butter, let it rise and then bake. Honey gingerbread

Ingredients:

400 g wheat flour, 100 g rye flour, 2 yolks, 0.75–1 glass of milk or curdled milk, 125 g sour cream, 500 g honey, 1 tbsp. a spoonful of burnt sugar, 1 tsp. cinnamon, 2 cardamom capsules, 4 cloves, 0.5 tsp. star anise, 1 tsp lemon zest, 0.5 tsp soda.

Boil honey in a saucepan over low heat until red, removing the foam, then brew part of it with rye flour and stir with the rest of the honey, cool to a slightly warm state and beat until white.

Wipe the zhzhenka with yolks, add milk and knead wheat flour on the egg-milk mixture, after mixing it and mixing it with spices ground into powder.

Combine the honey-rye mixture with sour cream and the above mixture, whisking thoroughly. Place the finished dough in a greased form (or baking sheet) with a layer of 1–2 cm and bake over low heat. Cut the finished gingerbread plate into 4x6 cm rectangles.

These gingerbread cookies are not glazed.

Preparing burnt sugar. Make a thick sugar syrup and heat it over moderate heat in a small thick-walled metal bowl, stirring all the time, until it turns yellow, then reduce the heat slightly and continue stirring until it becomes beige or light brown. At the same time, sugar should not burn, the smell should be specifically caramel, and not burnt. This is achieved by careful, continuous stirring and regulation of the fire. The resulting light brown candy is used to tint and give a "caramel" flavor to products.